I’ve been lactose intolerant for about 10 years now and most of the time I don’t really feel like I’m missing out on anything because I can’t eat cheese, cream, etc. But every once in awhile I get the urge to to revamp dishes that contain dairy into dairy free versions. I made dairy free cheesecake with my Mint “Cheesecake” Brownies and I also made my take on a dairy free Peanut Butter Pie with my Almond Butter Pie recipe. So what is the secret ingredient used to make the dairy free cheese? Nuts! When soaked, nuts like almonds or cashews become creamy and can become a great replacement for cheese. Up until recently I had only used the cheese replacement in sweet dishes so I was excited to try my hand at making a savory dish. My first savory dairy free venture was Lasagna. I absolutely loved the results! So delicious and even my dairy loving fiance loved the lasagna. He even asked for a second helping! Of course if you eat dairy the other great thing about this Lasagna is that it uses zucchini as the noodles so it’s low carb as well. You could easily use seasoned ricotta cheese instead of the dairy free cheese.
Zucchini Lasagna (Low Carb and Dairy Free)
