Free Recipes


All recipes from No Wheat No Dairy No Problem are my own creations – and my intellectual property, all rights reserved and registered with the United States Copyright Office. Please do not publish or use my recipes/work without my permission or use it for any other reason than personal consumption.

Some dairy-free, creamy toppings for your GF/DF/Vegan ODD BAGELS-see my post for a coupon!

Dairy-free Cream Cheese

A creamy, spreadable topping for Bagels or you can use it in recipes like Salmon Schmear or Cheesecake. 


1 1/2 cups raw cashews(soaked 2 hours) or pine nuts or unsalted raw macadamia nuts, unsalted sunflower seeds for nut-free

1 cup filtered water

1/2 cup Irish moss gel *

1/4 cup filtered coconut oil 

Zest 1 organic lemon, optional

1 TBSP. Freshly squeezed lemon juice

1/2-1 tsp. Himalayan salt

Fresh or dried herbs or your choice are optional: 1 TBSP fresh herbs, 1 tsp. Dried herbs

1 probiotic or vegan yogurt starter packet, optional but will make it more tangy like the dairy version

Irish moss Gel:

1 cup Irish moss, soaked and rinsed 8-10 hours

1/2 cup filtered water.

Blend in blender on high until super smooth paste/gel. You will need to stop the blender and scrape down a few times. Use 1/4 cup for this recipe and freeze the remainder in 1/4 cup portions in 2 oz. mason jars for next time you make it. 


  1. Soak cashews 2 hours and drain, rinse and drain. Pine nuts and macadamia do not need soaking. Set aside.
  2. Make Irish moss gel; set aside.
  3. In a high powered blender add: cashews, water, Irish moss gel and blend until smooth. 
  4. Add coconut oil and herbs, lemon zest and juice, salt and probiotic/vegan yogurt starter; blend well on high until very smooth. 
  5. Taste and adjust seasonings to your liking. 
  6. Put into glass mason jars and refrigerate for 5 days or freeze for a few months. You may need to re-blend it after being defrosted in the refrigerator for better texture. 

*Irish moss aka zanthan gum. May cause digestive upset in some people. If you want to omit it, then use half the amount of water in the recipe. 

If you do not have time or inclination to make your own, which is highly recommended….you can buy Kite Hill dairy-free Almond Cream Cheese. I like the Chive flavor best. You can also use Miyoko’s Cashew Cheeses!


Salmon Spread for Bagels 

This is a great spread for Bagels or serve with raw sliced cucumber & celery sticks. This is so popular at parties and nobody else usually brings it! 

Makes 3 cups/1 Appetizer


8 oz smoked wild Salmon or Wild Alaskan Salmon Lox, diced or smoked Trout, skin removed and broken up into flakes

16 oz. dairy-free cream cheese(homemade or store bought)

2 TBSP each: Salt packed(rinsed) capers, fresh chopped dill 

1/2 red onion, diced-see my Youtube demo!

Zest and juice of 1 organic lemon

Himalayan salt to taste, may not be needed with fish being salty

1/4 tsp. Freshly ground black pepper


  1. Put all ingredients into a food processor or bowl and mix until well combined like a tuna salad. 
  2. Taste and adjust seasoning to your liking. 
  3. Refrigerate for at least 4 hours before serving for best texture. Garnish with a sprig of fresh Dill or Parsley. 
  4. This will keep in refrigerator for 3 days, if there is any left! 


On plain bagels other bagel toppings: nut or seed butter with homemade jam, chocolate Almond butter spread.



Let food be thy medicine and medicine be thy food” Hippocrates

You can order No Wheat No Dairy No Problem Cookbook on this website for 150 more recipes! Makes a great gift!



11 thoughts on “Free Recipes

  1. hi…im looking for dairy free and also cane sugar free recipes for my one year old daughter as she has an intolorance to both…cheers

    • Hi Kim,

      You can use my cookbook when she starts eating solid foods. Until then I would buy a good baby food cookbook or just make organic pureed vegetables for her. If she has a lot of food allergies, I urge you to get her under the care of a good Naturopathic Doctor who has a 4 year degree in it. If you are from Australia contact Dr. Rodney Ford in New Zealand. He is the best and a leading expert on gluten and food allergies.

  2. I thought eating gluten free meant no flour or anything with wheat/gluten, but your chili recipe has flour and also beer in it which both contain wheat/gluten??

  3. Hi Lauren,
    Mu husband and I met you and bought your book at the Campbell Farmers Mkt. this past Sunday.
    Since we’re fast approaching Thanksgiving day I’m wondering if you have a recipe for gluten free stuffing that’s worth making. In fact, any Thanksgiving dish recipes would be appreciated.
    Thanks, Kathleen

    • Kathleen,
      Yes, there are two stuffing recipes in my cookbook-cornbread or regular that can be made with Gluten free bread-see pages110, 117. I made the cornbread stuffing in a cooking class I taught yesterday and everyone loved it. This week I will be posting a guide for menu planning for Thanksgiving so everyone can enjoy the holiday without being overwhelmed or overworked on T-day! Enjoy and Happy Thanksgiving, Lauren Hoover

  4. Hello,
    These recipes look wonderful! I am very allergic to dairy also can not eat wheat/gluten so I’m always looking for alternatives that won’t leave me unsatisfied. I am so happy to find your website. I will be getting the book for sure! My question to you is, do you have a newsletter to subscribe to for info and more recipes??? One that can be emailed regularly? Just wondering… Thank you for bringing hope to us allergy folk!

    • Dear Izabella,

      Thank you for the positive feedback. My mission is to help. You can come onto my blogsite and click on orange button subscribe in a reader. Or email me and request that I add you to my data base. I send out weekly emails of updates. I post a new article and recipe of the week once per week. Enjoy the cookbook and let us know how you are enjoying it. In the meantime, come onto the blog and get the Pumpkin Cheesecake with Gingersnap Crust-this week. P.S. I do remove the recipe of the week each week, so get it while it is up. Be Well, Lauren

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