Shavuot is a holiday when dairy foods are commonly eaten, with ice cream socials and cheesecake parties being a fun way to celebrate. I personally love this tradition and because no one in my family is dairy sensitive, it’s never been an issue. (Well, aside from the extra calories and fat, it isn’t.)

But what about folks who can’t eat dairy, either for health reasons or taste? Nobody wants to be left out, so making dairy free versions of what’s being served is a kind gesture. Because many copycat recipes taste truly awful, it can take some experimenting to find a winner. 

One of my closest friends has a little girl that is extremely allergic to cow’s milk—to the point that she can’t go to restaurants. Shavuot is probably the hardest Jewish holiday in their home because of the dairy issue. She has tested tons of different things and recommends this menu because it’s the most kid-friendly and tasty. I have not made any, but I have been served them, and I would agree. The flavor, of course, is not identical, but for anyone with a true safety issue, it’s an excellent alternative.

Cashew Alfredo Pasta

Like the classic fettucine, it has a cheese—sort of, it’s made from soaked and blended nuts. The look is the same; the taste is close.

Coconut Custard

Very smooth like a pudding. Try adding toasted almonds along with flaked coconut as a garnish. 

3-Ingredient Mocha Milkshake

The author makes her own ice cream. I’d use prepared because it’s easier. Yummy either way. 

Cranberry Bliss Bars

Similar to blondies, these make a nice chewy treat. Be warned the ingredient list is long, with some obscure items. The taste is wonderful, if you’re feeling ambitious.

For those who don’t have time to cook, look for So Delicious brand. Their ice cream is awesome and the fudge bars—provided you can find them—are another good pick. 

Do you have any dairy free recipes to share?

If you’re anything like me, a nice piece of chicken that’s covered in a slightly sweet sauce is a taste of heaven. (The keyword here is “slightly,” not super sugary.) I made each of the recipes featured with boneless, skinless breasts, because I had them on hand, but it’s equally good with bone-in. Dark meat can be used as well, provided the cooking time is adjusted.

All 3 versions are delicious ones that produce maximum flavor with little effort required: 

Maple Chicken:

• 1/4 cup maple syrup
• 4 Tsp. lemon juice
• 1 Tbsp. olive oil
• Salt and pepper
• 4 pieces boneless chicken

Heat oven to 400 degrees. Combine maple syrup, lemon juice and oil in a small pot. Place chicken in a 9X13 pan, and cover with maple glaze and salt/pepper. Bake 30 minutes or until done. 

Honey Chicken:

• 1/3 cup honey 
• 1/4 cup olive oil
• 2 Tbsp. grainy mustard
• 4 pieces boneless chicken
• Salt and pepper

Heat oven to 400 degrees. Mix honey, oil and mustard together in a bowl. (If honey is hard, heat up slightly first.) Place chicken in a 9X13 pan, and cover with honey glaze and salt/pepper. Bake 30 minutes or until done. 

Orange Chicken:

• 1 can orange soda (fresh orange juice would also work)
• 1/3 cup soy sauce
• four pieces boneless chicken
• pepper
• 1 clove crushed garlic

Combine all ingredients in a Ziploc and refrigerate overnight. The following day, heat oven to 400 degrees. Empty Ziploc into in a 9X13 pan. Bake 30 minutes or until done.

The orange was the kiddos favorite, while I like the first two more. Easy sides are string beans or asparagus along with a white or sweet potato—cook in the same oven on a different rack. 

Do you have a good sweet chicken recipe to share?

If given the choice between a meat meal or a dairy one, I’d pick meat 99% of the time. Based on this article, I’m definitely not alone. Titled “The Curse of Dairy Kosher Restaurants in Manhattan,” it details the steep odds such an establishment faces, with most closing down quickly. 

What’s causing the distinct difference? Mainly the fact that dairy foods are subject to less strict requirements. There is no kosher slaughter needed, after all, and if you couple that with the huge surge in vegetarian and vegan alternatives popping up in recent years, it makes sense.

Personally, I know many people who will eat parve or dairy food at a non-kosher place, but will not touch the meat. (I’m not saying whether that’s right or wrong, just sharing my experience.)

The NYC food scene is notoriously competitive, for sure, but I think kosher dairy is less popular around the country. Look at California, Florida, Chicago or any other metro area and the scale is severely tipped towards meat. The only exceptions, of course, are bakeries and ice cream shops. 

As more people start to explore different cuisines, a strictly kosher eatery isn’t going to have the need it once did. In my local area, there are all kinds of trendy and healthy options available—juice bars, raw food, a food truck that serves only salad and on it goes. Any of those could work for someone who keeps kosher, even though they’re not certified as such. 

Even so, I’m sad to see any kosher spot fail. Kashrut is a universal link to our heritage and it deserves to be honored. 

Do you prefer meat or dairy?

Kosher for Passover desserts tend to be bland, heavy, and rather unappetizing, yet every year, we all keep making them. Is it the convenience, habit, a mix of both? I’m not sure why, but it really doesn’t seem like Passover without a variety of Manischewitz products. 

If you’ve ever wondered which of their Passover desserts is the best—and worst—this taste test comparison is interesting to read. The sample included brownies, carrot cake, and macaroons, which are widely available. Coffee cake and crumb cake mixes were no where to be found. (Personally, I have only seen brownies and macaroons in my area.)

I love the concept of mixes, but they always seem to disappoint. I’d rather eat fresh fruit desserts that conform to Passover rather than a baked substitute. Regardless, this list will come in handy for next year.