Learning to be Dairy-Free

March 07, 2017 3 min read 0 Comments

By Kaala Wood 

It all began…

Summer 2016 my acne began spiraling out of control; regular surface level pimples turned into deep cystic acne that was itchy, painful, and definitely not cute. That was when I got serious about finding remedies for my acne and finally started looking internally instead of just putting faith in topical creams to solve all my troubles.          

As the avid google-learner I am, (don't get me wrong, I also go to doctors and dermatologists) I quickly learned from many online resources that one of the biggest skin offenders is dairy. I consume dairy heavily and have definitely noticed a correlation when I eat blocks of cheese and then wake up with monstrous cysts on my chin... I've just never considered giving it up because I

Heartbroken at the thought of giving up my favorite ice creams and pasta for the sake of clear skin, I had to find an easier way to try the dairy-free life. So, throughout the past 2 months of starting my dairy-free journey, I have now found some solid replacements for my two favorite dairy-filled foods. They are Pasta and Ice cream! 

Alfredo pasta sauce: originally made with heavy cream, alfredo seemed impossible to recreate with anything else. But recently I saw a recipe on the Today Show and altered it a bit to make it my own. The secret dairy replacement? Cashews!

Dairy Free Alfredo Sauce:

1/2 cup of cashews
2 cups of water
1 onion
4 cloves of garlic
1 tbsp olive or coconut oil 

Preparation:Sauté the onion and garlic in a pan, and separately bring water to a boil in a large pot. Once you have the water boiling add the cashews, garlic, and onions into the pot. Simmer all ingredients (keep right below boiling point) for 30 minutes. Take off heat and pour everything in the pot into a blender. *do not drain the water* Blend until a creamy consistency is created, about 2 minutes. Voila! An imposter Alfredo sauce. 

*I personally like to use this sauce on 100% wheat shell pasta and add in grilled chicken and shrimp. Yum! 


Okay, I'm gonna be honest, nothing dairy-free I have found is near the same texture as normal ice cream. It's just a sacrifice that must be made. However, my favorite fairy free ice cream is "SO Delicious." They have tons of flavors, and my favorite is "Almond Milk Mint Chip." They also make ice cream from coconut milk and cashew milk. The cashew milk ice cream usually has the most dairy-like texture. SO Delicious is a dairy free company that makes tons of products outside of just desserts, and they even have dairy-free recipes for free on their website http://sodeliciousdairyfree.com. This has been super helpful in my transition! 

It's not super easy at first to stop eating things that have dairy in them-I wasn't even aware of how much dairy I consumed until I tried to cut it out. But it gets so much easier after the first few weeks, especially after finding new recipes to accommodate the change! I've seen great improvements in my skin since cutting out dairy, and while it may not be the same for everyone, I totally encourage you to try it and see if it helps!

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