The Lactose Intollerant Shavuot Cookbook

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08 May 2013

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.


Ya gotta love a holiday that lets you indulge (read: overindulge) in all things dairy. Yes, Shavuot is great, unless, of cheesecakecourse, you’re lactose intolerant or allergic to dairy products. For those that don’t handle dairy well, Shavuot becomes just a scramble to find “pareve” stuff that sort of, kinda does, but doesn’t really taste like the real thing.

Every year at this time I get scores of calls, emails and pleas to scour my recipe files and find the best of the best non-dairy recipes that mimic the real thing. Since I’ve got a husband that fits into the first category of dairy intolerant I have bunches of recipes that fit the bill.

Before we get into the recipes I’d like to give a quick shoutout to David Mintz, the creator of Tofutti brand products, without whom most of the following recipes wouldn’t be possible.


2 (16 ounce) cartons Tofutti non dairy cream cheese

1 (12 ounce) container Tofutti non dairy sour cream

2 eggs, beaten

1 tablespoon lemon juice

1 teaspoon vanilla

3/4 cup sugar

1 graham cracker pie crust

Preheat oven to 350. In a saucepan combine the non dairy sour cream and cream cheese, eggs, lemon juice, vanilla and sugar. Whisk together and stir constantly while cooking for 5 minutes. It will become thick. Pour the filling into the crust and bake for 30 minutes.  Remove from the oven, cool to room temp and then refrigerate for at least 3 hours. Serves 8 to 10

Tip: Can top with non-dairy chocolate syrup, blueberry or cherry pie filling, fresh berries or just serve it plain.

My files, source unknown


8 cups cubed seedless watermelon

1 cup sugar

4 tablespoons lime juice (divided)

Place half the watermelon, sugar and lime juice into a blender or food processor and process until smooth. Repeat. Pour the mixture into 2, 9X13 pan and place them in the freezer. Stir with a spoon every 30 to 40 minutes until mixture is slushy (2 to 3 hours). Serves 6 to 8

My files, source unknown


2 1/4 cups water

1 cup sugar

3/4 cup unsweetened cocoa powder

Pinch of salt

6 ounces bittersweet or semisweet chocolate, finely chopped

1/2 teaspoon vanilla extract

In a large saucepan, whisk together 1 1/2 cups of the water, sugar, cocoa powder, and salt. Bring the mixture to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove the mixture from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup water. Place the mixture to a blender and blend for 15 seconds. Let the mixture cool in the refrigerator for 2 hours then place the mixture into an ice cream maker and process according to the machines directions. Serves 4 to 6.

Modified from David Lebovitz’s The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Epicurious | © March 2007


2 cup flour

2 cup warm water

2 eggs

1 1/2 tablespoon sugar

Non-stick vegetable spray


2 (8 ounce) container cream cheese substitute (Tofutti™)

1/4 cup sugar

2 teaspoons vanilla

3 tablespoons non dairy creamer or almond milk

Non dairy margarine for frying

2 cups fresh berries for topping

In a bowl whisk together the egg and water. Add the flour and whisk to combine. Spray a small skillet with the non-stick skillet with non-stick vegetable spray. Ladle 3 tablespoons of the batter onto the center of the skillet. Immediately spread the batter into a larger circle with the back of the ladle. When batter is almost cooked through, using a large spatula, flip the crepe over to cook for 30 to 45 seconds, and then quickly remove to a plate to cool. Repeat until the batter is gone. Place a piece of wax paper between each crepe when cooling.

In the bowl of an electric mixer combine all the ingredients for the filling and mix to combine and smooth. Place 2 to 3 tablespoons of filling in the center of a crepe and then fold in the sides and then he top and bottom. Place them, seam side down, on a cookie sheet. When they are all filled place a little margarine in the skillet and then fry the blintzes until golden, turning only once. Serve with fresh berries. Makes 12 to 14 blintzes depending on the size.

Modified from


2 (14 ounce) cans cream style corn

1 (14 ounce) can corn kernels, drained

1/4 cup margarine, melted

1/2 cup sugar

3 eggs

1/2 cup flour

1 teaspoon baking powder

3/4 cup almond milk

1/4 cup water

Preheat oven to 350. Grease a 9 x 13 casserole pan. In a bowl combine the margarine, sugar, eggs, flour, baking powder, almond milk and water. Whisk to combine.  Add the cream style corn and kernels to the mixture. Pour the mixture into the prepared pan and bake, uncovered for 1 to 1 hour and 15 minutes. This will puff up and get golden on top. It will sink after it cools. Serve immediately.  Serves 8 to 10.

Submitted by Marjorie Remorie, NY, NY


1 can artichoke hearts, drained and chopped

8 oz sliced mushrooms

6 green onions, sliced

5 tablespoons olive oil

5 tablespoons flour

2 cups soy milk

2 cups water

1 tablespoon powdered vegetable bullion

salt and pepper to taste

In a large saucepan saute the onion and mushrooms in the olive oil until just soft (should take 5 to 6 minutes). Whisk in the flour with the bouillon and cook, stirring slowly for 2 minutes, stirring constantly. Whisk in the soy milk and water. Heat on a low heat and continue whisking until the soup thickens. Add the artichokes and season with salt and pepper. Serve immediately. Serves 6.

Modified from

© Eileen Goltz non dairy13

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.