You’ve heard about all the potentially inflammation-causing drawbacks of dairy (pimples, bloating, and headaches—no thanks), but cutting it out entirely is a little intimidating. What are you supposed to eat for breakfast without your beloved yogurt bowls?

Thanks to the plant-based revolution taking over grocery stores (which we predicted in our 2018 Wellness Trends, just FYI), living a dairy-free life doesn’t mean foregoing the creamy texture and flavor you heart.

Leading the charge is Kite Hill, the plant-loving brand that’s changing the dairy-free game by turning almonds into artisanal foods.

Kite Hill is changing the dairy-free game by turning almonds into artisanal foods.

By applying traditional artisan cheese-making practices to almond milk (rather than just adding a bunch of gross fillers to make their products mimic the lactose-filled originals), Kite Hill figured out how to make alt-milk yogurts, cheeses, and pastas that actually taste like the creamy versions you’re used to—without any of the unpleasant side effects that accompany dairy.

Don’t think you could survive a day with no dairy? We made it easy for you with three easy-to-make meals (plus a snack) that are so crazy delicious they’ll win over even the biggest milk lover.

Scroll down to get 4 delish recipes for an entirely dairy-free day.

Breakfast: Purple Morning Smoothie Bowl

Start your morning off on a tasty note with a thick smoothie that gets its creaminess (and a dose of probiotic goodness) from Kite Hill blueberry yogurt—made with real wild Maine blueberries. Decorate it with your favorite toppings and snap a photo (no dairy FOMO for you!).

Yields 1-2 smoothie bowls

1 cup Kite Hill Blueberry Almond Milk Yogurt
1 cup almond milk
1 cup frozen blueberries
½ blood orange, peel removed
1-2 Tbsp almond butter
1 serving vanilla protein powder, optional
Splash of vanilla extract

Optional toppings
Coconut flakes
Almonds
Kiwi
Dragonfruit
Blood orange

1. Blend all base ingredients together until smooth and creamy.

2. Pour into a bowl before topping with coconut flakes, almonds, more blood orange segments, or whatever toppings you have on hand!

Snack: Springtime Jalapeño Toast

Spice up snack time with Kite Hill’s super spreadable jalapeño cream cheese topped with crunchy veggies and cooling mint. Trust: It’s a flavor combo that will make you want seconds.

Yields 2 servings

¼ cup Kite Hill Jalapeño Cream Cheese Style Spread
2 slices of bread, gluten free or regular
½ tsp lime zest
Squeeze of lime juice
¼ cup radishes, thinly sliced
¼ cup fava beans
2 tsp olive oil
Pinch of sea salt
3-4 mint leaves, thinly sliced

1. Toast the bread to your liking. In a small bowl, whisk the Kite Hill cream cheese, lime zest, and lime juice together. In another bowl, toss the radishes, beans, and olive oil together. Season with salt to your taste.

2. Spread about half of the cream cheese mixture onto each slice of bread. Top with the radish salad. Sprinkle with mint. Dig in.

Lunch: Vanilla Squash Salad

The roasted acorn squash and toasted pecans make this plant-based salad hearty enough to keep you full until dinner, but it’s the vanilla yogurt dressing that makes the dish special enough to serve at your next dinner party.

Yields 2 servings

1 cup Kite Hill Vanilla Greek-Style Almond Milk Yogurt
2 Tbsp olive oil
1 Tbsp lemon juice
½ tsp lemon zest
Sea salt and pepper
½ acorn squash
Dash of cinnamon
¼ cup chopped pecans
4 cups arugula and/or chicories
¼ cup pomegranate seeds

1. Preheat the oven to 400°F. Using a spoon, remove the seeds from the middle of the acorn squash and cut into 6 to 8 wedges. Toss with olive oil, a sprinkle of salt, black pepper, and cinnamon on a baking sheet. Roast for 20 to 35 minutes, until caramelized and tender. During the last 3 to 5 minutes, add the pecans to get slightly toasted. Cool.

2. In a small bowl, whisk the yogurt, olive oil, lemon juice, and zest together. Season with salt and pepper.

3. Place the greens onto a platter. Top with the squash, pecans, and pomegranate seeds. Drizzle the dressing on top.

Dinner: Pasta Primavera

This veggie-fueled pasta dish is so filled with bright spring flavors you definitely won’t miss the heavy cream sauce. Plus, Kite Hill’s artisan truffle, dill, and chive cheese slices take it from weeknight throw-together status to Italian delicacy.

Yields 4 servings

¼ lb. sugar snap peas stems trimmed½ lb. asparagus spears1 large red bell pepper, sliced2 large zucchini, cut into long ribbons2 Tbsp unsalted vegan butter or ghee¾ cup fresh English peas8 oz. Kite Hill Truffle Dill & Chive, sliced into ¼-inch thick pieces2 cloves garlic, finely chopped½ tsp sea saltBlack pepper and pink peppercorn, to taste12 oz. gemelli dry pasta3 Tbsp lemon zest2 Tbsp lemon juice1 Tbsp thyme, finely choppedOlive oil

1. Bring a large pot of salted water and two tablespoons of olive oil to a boil over medium-high heat.

2. Blanch asparagus and peas in water for three minutes or until bright in color. Remove and shock in a bowl of ice water until cool enough to handle. Place on a paper towel to dry. Repeat for zucchini.

3. In a skillet over medium-high heat, warm 1½ teaspoons of oil. Add the cheese slices and sear until golden brown (about one minute per side). Transfer to a paper towel-lined plate, and season with black and pink peppercorns.

4. Melt vegan butter and olive oil in a large skillet over medium-high heat. Add lemon zest, thyme, bell pepper, snap peas, asparagus, English peas, and zucchini. Cook for two to three minutes. Stir in garlic, and cook one minute more. Season with salt and pepper, and set aside

5. Add two tablespoons of oil to a pot of water and bring to a boil. Drop pasta into water and cook until al dente. Drain well, and immediately toss pasta with vegetables.

6. To serve, arrange a few pieces of the seared cheese over pasta and add a sprinkle of fresh thyme and a squeeze of lemon juice. Enjoy!

In partnership with Kite Hill

Photos: Kite Hill