When Orlena Fray first decided to remove dairy from her family’s meals, she worried about losing the creamy, comforting flavors everyone loved.
But as weeks turned into months, she discovered that dairy-free cooking could be just as satisfying—if not more. “It was like opening the door to a whole new pantry of ingredients,” she says, remembering her first attempt at a coconut milk–based mac and cheese that quickly became a household staple.
Her approach to dairy-free recipes focuses on simplicity and warmth. Instead of replacing every dairy ingredient with an artificial substitute, Orlena leans on naturally dairy-free foods: almond milk for baking, cashew cream for pasta sauces, and olive oil for a silky richness in soups. The key, she insists, is seasoning—because a well-seasoned dish makes you forget what’s missing.
For her family, Sunday dinners became a playground for experimentation. She’s served lasagna layered with roasted vegetables and creamy cashew béchamel, pancakes drizzled with maple syrup instead of butter, and even chocolate mousse made from avocados. “The kids didn’t believe me when I told them,” she laughs.
Now, Orlena’s kitchen is filled with colors and aromas that have nothing to do with cheese or cream. She’s learned that dairy-free doesn’t mean sacrificing comfort—it’s about finding comfort in new, vibrant ways.
