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Dairy-Free

Healthy Cheesecake (Vegan, Gluten-Free)

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overhead image of healthy cheesecake with fresh strawberries

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

close up overhead image of healthy cheesecake with fresh strawberries of healthy cheese

I didn’t always love cheesecake. Most I tried were too dry, dense, and/or sweet. Therefore, in developing this cheesecake I made sure it was light, almost fluffy, and perfectly sweet! And it wouldn’t be a SDHB recipe if I didn’t make it healthier too. I took the best cheesecake recipes I could find, substituted a few simple ingredients, and voilà this better-for-you cheesecake recipe was born!

Ingredients such as vegan cream cheese, vegan yogurt, and a touch of maple syrup make for a more nutritient dense recipe. I wish I had recorded the look on my boyfriend’s face when I told him this cheesecake was SO healthy he could, in fact, eat it for breakfast! Once he processed the near too-good-to-be-true news, he excitedly inhaled a massive slice of this vegan and gluten-free treat.

What You Need To Make Healthy Cheesecake

Gluten-Free Graham Crackers – I used my own recipe for gluten-free graham crackers, though you can use your favorite store bought gluten-free graham crackers instead. To turn them into graham cracker crumbs you can either seal them in a ziploc bag and crush them with a rolling pin or heavy object, or add them to a food processor and give them a few pulses. Once all crackers have been ground into crumbs and no large pieces remain, you’re ready to use them in this recipe!

Vegan Cream Cheese – I used and love the Kite Hill Plain Vegan Cream Cheese in this recipe! Though feel free to use your favorite vegan cream cheese instead. If not vegan, you can use regular cream cheese. However, be sure to avoid flavored cream cheeses, plain is necessary for this healthy cheesecake recipe.

Vegan Yogurt – Similar to the vegan cream cheese, make sure your vegan yogurt is plain and unsweetened. Any added flavors or sugar would completely throw off the balance of this recipe. I used plain coconut yogurt and had great results, though any non-dairy plain unsweetened yogurt will work!

Corn Starch – Most cheesecakes contain eggs to help bind the filling once baked. However, this cheesecake recipe is both healthy and vegan with the use of corn starch instead. Corn starch is imperative in getting this cheesecake to firm up and set to its perfectly light and soft consistency. If you don’t have corn starch, you can use arrowroot starch instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Use regular butter, cream cheese, and yogurt in this recipe if not vegan or dairy-free.
  • Make it Paleo: Use paleo graham crackers, coconut oil instead of vegan butter, and arrowroot starch instead of cornstarch to turn this into a healthy paleo cheesecake recipe!
Healthy Cheesecake (Vegan, Gluten-Free)
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Healthy Cheesecake (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Chilling Time

8

hours

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

Ingredients

  • For the graham cracker crust:

  • 1 1/2 cups gluten-free graham cracker crumbs, see Notes

  • 5 tablespoons vegan butter, melted

  • 1 tablespoon coconut oil

  • For the cheesecake filling:

  • 16 ounces plain vegan cream cheese

  • 2 cups plain unsweetened vegan yogurt

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon juice

  • 1/2 cup maple syrup

  • 3 tablespoons corn starch, see Notes

  • Pinch of salt

Directions

  • Preheat oven to 350° Fahrenheit and line a 9-inch springform pan with parchment paper.
  • Add all graham cracker crust ingredients to a large bowl and mix together.
  • Transfer crust to the springform pan, flatten into an even layer across the bottom, then bake for 7-8 minutes or until slightly golden brown.
  • Beat all cheesecake filling ingredients together in a large bowl then transfer to the pan and smooth over the crust.
  • Fill a pan with 1-inch of water and transfer it to the oven on the lower rack.
  • Place the cheesecake on the upper rack, above the water and bake for 30-35 minutes. Crack the oven door and allow cheesecake to cool in the oven for 1 hour.
  • Remove from the oven and chill in the fridge for at least 8 hours before slicing and eating.

Recipe Video

Notes

  • Gluten-Free Graham Cracker Crumbs: I made my vegan and gluten-free graham crackers, then turned them into crumbs by pulsing them in a food processor. However, you can use store bought gluten-free graham crackers instead if you’d like.
  • Corn Starch: Feel free to use arrowroot starch instead!

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Drinks

Arnold Palmer Drink Recipe (Iced Tea Lemonade)

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lemonade being poured into a glass of an arnold palmer drink with lemon slices on the side

This arnold palmer recipe is the only one you’ll ever need! A simple lemonade meets a home-brewed iced tea for a beverage that is perfectly light and refreshing. Enjoy an arnold palmer on a hot summer day as a slightly sweet and cooling drink!

lemonade being poured into a glass of an arnold palmer drink with lemon slices on the side

Ask me what my favorite non-alcoholic beverage is and I’ll say an arnold palmer every time. I look forward to every summer when the only thing that will refresh and cool me off is one of these half ice tea, half lemonade drinks. While this arnold palmer recipe isn’t limited to just the summertime, it’s just something I’ve associated with very hot days over the years. Let me tell you, the combination of fresh brewed iced tea and a homemade lemonade simply hits different when it’s a billion degrees outside.

The funny thing is, for the longest time I thought of this drink like it was one of those things I could only order while out to eat. But what I didn’t realize for all those years is how freaking EASY it is to make at home. The lemonade for this arnold palmer recipe consists of just three ingredients (one being water) and the iced tea consists of just two ingredients (again, one being water)! I’m talking like stupid easy, ladies and gentleman. And because it’s me who created the recipe – this drink is refined sugar-free, too.

What You Need To Make This Arnold Palmer Drink Recipe

Lemons – Lots and lots of lemons! If you have a lemon juicer, go ahead and whip that baby out for this recipe. In the end, you’ll need an entire cup of lemon juice. Which may sound like a lot, but will actually only end up being about 6 to 8 juicy lemons. My trick for super juicy lemons is to roll them between my palm and the counter before slicing them in half. By rolling them, you’ll soften up the inside making it easier to squeeze as much lemon juice out of them as possible.

Honey – This natural sweetener is the only sweetener you’ll need for this arnold palmer drink recipe! I love honey for its high dose of antioxidants and strong anti-bacterial properties. It’s also perfectly sweet and makes a delicious addition to this refreshing beverage. If you don’t have honey, you can use either maple syrup or simple syrup instead.

Black Tea Bags – Any black tea bags will work! I’ve also used green tea instead of black tea and had great results. Brew your own tea by adding the tea bags to water and leaving it to steep in the fridge for at least 8 hours, or preferably overnight. Homemade iced tea couldn’t be easier to make, and is essential to this simple arnold palmer drink recipe!

Adjust This Recipe To Your Diet

  • Make it Vegan: Substitute maple syrup for the honey to make this a vegan arnold palmer drink recipe.
Arnold Palmer Drink Recipe (Iced Tea Lemonade)
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Arnold Palmer Drink Recipe (Iced Tea Lemonade)

4 from 5 votes
Recipe by Samantha Course: Better Than Takeout, Made Healthy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This arnold palmer recipe is the only one you’ll ever need! A simple lemonade meets a home-brewed iced tea for a beverage that is perfectly light and refreshing. Enjoy an arnold palmer on a hot summer day as a slightly sweet and cooling drink!

Ingredients

  • For the lemonade:

  • 1 cup lemon juice (about 6-7 lemons)

  • 1/2 cup honey, see Notes

  • 2 cups cold water

  • For the iced tea:

  • 4 black tea bags

  • 4 cups cold water

Directions

  • Make the iced tea by placing the tea bags in 4 cups of water then transfer to the fridge to steep for 8-12 hours.
  • Make the lemonade by adding all lemonade ingredients to a large jar or pitcher and stirring until honey dissolves completely.
  • Fill a cup with ice and fill halfway with iced tea, then the rest of the way with lemonade.

Recipe Video

Notes

  • Honey: Feel free to use maple syrup or simple syrup in place of the honey in this recipe!

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Desserts

Vegan (No-Churn!) Raspberry Sorbet

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three upside down cones of vegan raspberry sorbet on parchment paper

This vegan raspberry sorbet is perfectly sweet and irresistibly delicious! This super easy, no-churn, and three ingredient recipe is totally foolproof. Simply add all ingredients to a blender then freeze and enjoy a nice cold bowl of vegan raspberry sorbet when the sweet cravings hit!

hand holding a cone of vegan raspberry sorbet

The Story Behind This Vegan Raspberry Sorbet Recipe

Raspberry sorbet will forever taste like vacation to me. I’ve been known to eat ice cream every. single. day. while on vacation. It’s what vacations are all about! Though when I had to cut dairy out of my diet, I was SO sad to have to leave behind my daily vacation ice creams. Raspberry sorbet was first introduced into my life as a way to fill that ice cream void. However, I quickly became obsessed and excited to order raspberry sorbet over tummy ache-inducing, dairy-filled ice cream. I just can’t get enough of the sweet yet tart flavor of a good cone of raspberry sorbet.

Over my last few dairy-less years, I guess you could say that I’ve become a sort of raspberry sorbet snob. I can lick out the good sorbets, and the not-so-good sorbets. To me, raspberry sorbet should be sweet but not too sweet. It should tastes like fresh, not artificial, raspberries. And most importantly, it should contain a subtle chunks of fresh raspberries throughout.

This vegan raspberry sorbet recipe is not only a way for me to enjoy the taste of vacation at home. But it’s also a way for me to make (in my opinion) the most PERFECT cone of raspberry sorbet EVER. I also figured, since I’m making this myself, I might as well make it healthier too! With the help of fresh raspberries, maple syrup, and a touch of lemon juice – I’ve managed to make a raspberry sorbet that entirely vegan and refined sugar-free. I also don’t have enough space in my one bedroom apartment for an ice cream machine, so it’s a no-churn recipe too! This vegan raspberry sorbet is probably the easiest thing you’ll make all week. It’s also healthy enough to enjoy for breakfast if you’d like!

What You Need To Make Vegan Raspberry Sorbet

Frozen Raspberries – As I said earlier, so many ice cream shops make/sell sorbet using artificial fruit flavors. And we will have none of that over here at SDHB! Easy to acquire frozen raspberries are the star of this show. You can either purchase pre-frozen raspberries or fresh raspberries, then freeze them yourself. To freeze fresh raspberries, lay them in a single layer on a baking sheet lined with parchment paper. Transfer them to the freezer for 2-3 hours or until frozen solid. You can then go straight into using them to make this vegan raspberry sorbet. Or, you can store them in an airtight container in the freezer to use later on.

Maple Syrup – A little bit is all you’ll need to lightly sweeten this vegan raspberry sorbet! Maple syrup is a natural sweetener, which yields more vitamins and minerals than its refined counterparts. If you don’t have maple syrup, you can use honey or simple syrup instead.

Lemon Juice – This ingredient is totally option, though I recommend it. Lemon juice brings out the freshness of the raspberries. It also contributes to that perfect balance between tart and sweet in this non-dairy recipe.

Adjust This Recipe To Your Diet

  • Make it Sugar-Free: Feel free to leave the sweetener out of this recipe altogether, if you’d like! The raspberries have enough natural sugar on their own to sweeten this vegan raspberry sorbet.
  • Use A Different Fruit: You can swap the raspberries out for your favorite frozen berry – strawberries, blueberries, or even blackberries would make great substitutions.
Vegan (No-Churn!) Raspberry Sorbet
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Vegan (No-Churn!) Raspberry Sorbet

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This vegan raspberry sorbet is perfectly sweet and irresistibly delicious! This super easy, no-churn, and three ingredient recipe is totally foolproof. Simply add all ingredients to a blender then freeze and enjoy a nice cold bowl of vegan raspberry sorbet when the sweet cravings hit!

Ingredients

  • 3 cups frozen raspberries

  • 1/4 cup maple syrup

  • 1 tablespoon lemon juice

  • 1/2 cup fresh raspberries, optional

Directions

  • Add frozen raspberries, maple syrup, and lemon juice to a bender and blend until smooth.
  • Transfer to a baking dish lined with parchment paper, swirl in fresh raspberries if using, transfer to the freezer for 2-3 hours or until solid.

Recipe Video

Notes

  • Remove this vegan raspberry sorbet from the freezer 5 minutes before serving! It will be rock solid straight out of the freezer, but will quickly soften to the perfect consistency after a few minutes at room temperature.

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30 Minutes or Less

Dairy-Free Clam Chowder

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overhead image of a bowl of dairy-free clam chowder with gluten-free crackers on the side

This dairy-free clam chowder is irresistibly creamy, without any actual cream! This easy one-pot recipe is loaded with clams and restaurant-quality flavor.

a bowl of dairy-free clam chowder with a spoon in it

Clam chowder was one of those dishes that I quit cold-turkey when I went dairy-free. It was by no means easy, but it had to be done. Dairy-free clam chowder simply doesn’t exist on a menu anywhere (at least that I’m aware of). To me, and all my other non-dairy friends out there, I feel sorry for us!

I grew up in New England, and creamy clam chowders were a major part of my summer diet. Everywhere I went, if clam chowder was on the menu – I was ordering a cup! I was such a big chowder-enthusiast that at one point I participated in a clam chowder contest. I was a taste-tester by the way, as this was looooong before my recipe developer/food blogger days. So I guess, yes, you could say I’m a bit of a clam chowder aficionado of sorts. I don’t mean to brag, but like, you get it. Therefore, I’d say I’m a bit (ok more than a bit *hair flip*) qualified to be providing you with this dairy-free clam chowder recipe today.

Plenty of clams, chunks of tender potatoes, and a handful of fresh herbs are enveloped in a creamy chowder base. This dairy-free clam chowder tastes incredible with a sprinkling of fresh parsley and crushed gluten-free crackers on top – YUM!

What You Need To Make Dairy-Free Clam Chowder

Bacon – Consider this our secret ingredient! Bacon adds the perfect savory, almost smokey flavor to this recipe. You’ll start by crisping up the bacon in your pot. Then, removing the bacon and cooking the rest of the dish in the pot with its delicious rendered fat. You can either enjoy the bacon separately, or crumble it on top of your finished chowder. I personally love the latter and enjoy coming across little pieces of bacon throughout my dairy-free clam chowder.

Clam Juice – If you’ve never made clam chowder before, you’re probably not familiar with clam juice. I mean, clam chowder is the only reason I’ve ever purchased clam juice in my life. Don’t let the sound of this ingredient fool you, it contributes a subtle briny flavor to this recipe. If you can’t find clam juice, you can use an additional cup of chicken stock instead.

Canned Clams – These are surprisingly easy to find at most grocery stores! You can use either chopped or whole clams in this chowder. The kind you’d order at a restaurant most often contain chopped clams. However, I think both taste equally as great in this dairy-free clam chowder recipe.

Adjust This Recipe To Your Diet

  • Make it Paleo: Use arrowroot starch instead of cornstarch for a paleo clam chowder.
  • Make it Whole30: Similar to paleo, use arrowroot starch instead of corn starch and make sure that your dairy-free milk is Whole30 compliant!
Dairy-Free Clam Chowder
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Dairy-Free Clam Chowder

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: New EnglandDifficulty: Intermediate
Servings

6

servings
Cooking time

30

minutes
Total time

30

minutes

This dairy-free clam chowder is irresistibly creamy, without any actual cream! This easy one-pot recipe is loaded with clams and restaurant-quality flavor.

Ingredients

  • 4 slices bacon

  • 2 celery stalks, chopped

  • 1 yellow onion, chopped

  • 1 garlic clove, minced

  • 4 tablespoons corn starch, see Notes

  • 1 cup chicken stock

  • 1 (8 ounce) bottle clam juice

  • 3 yellow potatoes, peeled and cubed

  • 1 sprig fresh thyme, see Notes

  • 1/2 teaspoon salt

  • 1 bay leaf

  • 3 (6.5 ounce) cans whole or chopped clams

  • 1 cup dairy-free milk

  • Fresh chopped parsley, for serving

Directions

  • Cook bacon in a large pot or dutch oven until crispy, then remove and set aside on a paper towel-lined plate.
  • Add chopped celery and onion to the pot and cook over medium heat until soft, about 5 minutes. Then add in the garlic and cook for just 1 minute.
  • Add in the corn starch and mix until well combined, pour in the chicken stock and clam juice, then add in the potatoes, thyme, salt, and bay leaf. Bring to a boil then reduce to a simmer and cook for 15-20 minutes or until potatoes are easily pierced with a fork.
  • Pour in canned clams (with juice) and dairy-free milk, simmer for 3-5 minutes then taste and adjust seasoning as desired. Served with crumbled bacon and fresh parsley.

Recipe Video

Notes

  • Corn Starch: You can use arrowroot starch instead if you’d like.
  • Fresh Thyme: If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme instead.

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30 Minutes or Less

Strawberry Spinach Salad

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overhead image of strawberry spinach salad on a plate with a fork

This strawberry spinach salad is both light and satisfying! Sweet strawberries, hearty farro, fresh mint, and healthy spinach are tossed together in a simple honey balsamic vinaigrette. Enjoy this strawberry spinach salad as a quick and nutritious lunch or serve it alongside your favorite protein for a well-rounded lunch!

overhead image of strawberry spinach salad on a plate with a fork

I am SO here for strawberry season! I’ve challenged myself to eat as many strawberries in as many different ways as possible before this delicious season is over. And as someone who loves a good sweet and savory combo, I will forever be pro-fruit in salads. There’s also just something about a strawberry and balsamic combo that is SO incredibly perfect. Also, as someone who loves and needs more quick and easy salad options in her life – this strawberry spinach salad checks all my boxes!

What You Need To Make Strawberry Spinach Salad

Farro – Farro is a grain that’s full of fiber, iron, protein, and magnesium. I know, it’s the total package. If you’ve never had farro before, I highly recommend you give it a try. It tastes like a heartier brown rice. Though it has more than twice the amount of protein as rice! Follow the instructions on the package for how to cook the farro. The method is typically similar to pasta or rice. You’ll boil it in water for about 10-15 minutes, then strain it and let it cool for this recipe.

Spinach – Spinach is another major superfood in this recipe! Along with protein, iron, vitamins, and minerals – spinach is chock-full of antioxidants. The antioxidants found in spinach have been shown to reduce the risk of common diseases and even cancer. Yup, Popeye was seriously on to something with the whole spinach thing…

Walnuts – Here we go again with another superfood! Walnuts are also rich in antioxidants, are an incredible source of heart healthy omega-3s and have also been studied and found to reduce the risk of some cancers. Not only are they good for you, but walnuts give this salad a delightful crunch. I’m telling you, this strawberry spinach salad is the most well-rounded salad in both flavor and nutrition!

Adjust This Recipe To Your Diet

  • Add Protein: Feel free to add a flakey salmon filet or your favorite grilled/roasted chicken to increase the protein in this strawberry spinach salad recipe.
  • Make it Vegan: You can easily make this salad vegan by using maple syrup in place of the honey.
  • Use a Different Grain: Swap the farro for your favorite grain if you’d like! Cooked brown rice, quinoa, or even barley would taste great in this recipe.
  • Add Dairy: Sprinkle some crumbled feta over the top of your strawberry spinach salad.
Strawberry Spinach Salad
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Strawberry Spinach Salad

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This strawberry spinach salad is both light and satisfying! Sweet strawberries, hearty farro, fresh mint, and healthy spinach are tossed together in a simple honey balsamic vinaigrette. Enjoy this strawberry spinach salad as a quick and nutritious lunch or serve it alongside your favorite protein for a well-rounded lunch!

Ingredients

  • For the salad:

  • 1 cup farro

  • 1-2 cups fresh strawberries, sliced

  • 3 cups spinach, sliced

  • 1/2 cup walnuts, chopped

  • 1/4 cup fresh mint leaves, sliced

  • 1 tablespoon lemon juice

  • For the honey balsamic dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon salt

Directions

  • Cook farro according to package instructions then set aside to cool completely.
  • Toss all salad ingredients together in a bowl, including cooked and cooled farro.
  • Whisk together salad dressing ingredients in a small bowl, then drizzle over salad and toss again to coat.

Recipe Video

Notes

  • If you don’t have strawberries, fresh blueberries or sliced apples would taste great in their place!

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