Rude Health; Five Dairy Alternative Recipes with Five Ingredients

Tuesday 29th Sep 2020 |

To celebrate the versatility of their dairy-alternative drinks, our friends at Rude Health have teamed up with chef, writer and food stylist Anna Jones to launch five, five-ingredient dinner recipes, each made with a different drink from their colourful range of ten dairy-alternatives. 

Gone are the days when dairy-alternatives were reserved for tea, coffee and smoothies. These five recipes will inspire experimentation and encourage the use of dairy-alternatives drinks for their flavour, not just their functionality.

Dairy Alternative Recipes – Almond, Turmeric & Kale Miso Ramen

‘Making ramen at home means you can tailor it to your tastes. For me, that means toothsome noodles, fresh greens still with some colour and bite, the pleasing soft texture of tofu – a comforting, but flavourful broth centred around almond milk, spiked with miso and turmeric.’ Anna Jones

 Serves 4


  • 4 heaped tablespoons of white miso 
  • 1 litre Rude Health Ultimate/Almond Milk 
  • 200g firm tofu, pressed to remove excess moisture then cut into cubes 
  • 150g kale (I use a mix of purple and green), washed, pulled from its stalks and torn into bite-sized pieces 
  • 250g thin brown rice noodles

Store cupboard: 1 teaspoon turmeric, soy sauce, groundnut/coconut oil 


Mix the turmeric, miso and 1 tbsp of Rude Health Almond Drink to form a golden paste. Put one tablespoon of the paste into a bowl, add the tofu and a good dash of soy sauce and toss to coat, leave to sit for 5 minutes. 

Pour a tablespoon of oil into a pan and stir-fry the kale until it’s crisp around the edges and has softened a little. Season with a good pinch of salt and scoop from the pan into a bowl. Put the pan back on the heat, add a little more oil and fry the tofu until golden.

Cook the noodles in boiling water according to their packet instructions, drain and divide between four serving bowls.

While the noodles are cooking, gently heat the almond milk in a large saucepan until just about to come to the boil then take it off the heat and stir in the remaining turmeric miso paste.

Ladle the broth over the noodles and top the bowls with the crispy kale and tofu. If you like, finish with some of the add ons for an extra layer of flavour.

To Finish (optional): finely sliced spring onions, fresh or dried red chilli, coriander, lime. 

Nutritional analysis per serving:


Dairy Alternative Recipes – Coconut and Butternut green curry soup

‘Made creamy with coconut drink and sweetened with squash, this fragrant restorative soup is perfect for a quick nourishing autumn meal.’ Anna Jones

 Serves 4 


100g Thai green curry paste

800 ml Rude Health Coconut Drink

1⁄2 a medium butternut squash (about 400g), peeled and finely sliced 

100g flat rice noodles (I use brown rice ones) 

50g spinach or leafy greens, shredded

From the store cupboard: 2 cloves of garlic, 1 onion (red or white), coconut or groundnut oil, vegetable stock cubes or powder, light soy sauce.


Finely slice 2 garlic cloves from your store cupboard, and peel and finely chop your onion. Add a tablespoon of oil to a deep saucepan and let it heat up a little, add the onion and garlic and cook for 10 minutes until soft and sweet. Next, add the curry paste and cook for 2 minutes, stirring all the time. 

Now add the coconut milk, 2 teaspoons of vegetable stock powder, 400ml of boiling water from the kettle and finally, the squash. Bring to a boil and leave this to simmer gently for 10-15 minutes. 

Fill another pan with boiling water and cook the noodles according to packet instructions then drain and divide between 4 serving bowls. 

When the squash is cooked, this should take about 20 minutes, turn off the heat and mash a few pieces of squash to thicken the broth. Next, add the greens to the soup, allowing them to wilt. Check the seasoning of the soup, adding salt, pepper and soy sauce. 

Ladle the soup and vegetables over the noodles, garnishing with one or more of the optional extras, if you wish. 

To finish (optional): chopped roasted peanuts, coriander or basil leaves, a squeeze of lime 

Nutritional analysis per serving:


Dairy Alternative Recipes – Cashew, Roast Sweet Potato and Tamarind Curry

Anna Jones says, ‘This recipe is a version of a recipe that has become a weeknight classic in my house. The sweet potato and tamarind come together to make a vibrant curry perfectly balanced between sweet and sour.’Anna Jones

 Serves 4


2 tablespoons of garam masala 

800g sweet potato, peeled and cut into 2cm pieces 

1x 400g tin of good chopped tomatoes

400ml Rude Health Cashew Drink

2 tablespoons tamarind paste 

Optional extras: to top – toasted coconut flakes, lemon wedges for squeezing over, fresh coriander or toasted cashews and brown rice or chapatis to serve. 

From the store cupboard: 1 onion (red or white), 2 cloves of garlic, coconut or groundnut oil. 


Peel and finely chop your onion and finely slice 2 cloves of garlic. Heat a little oil in a large deep saucepan, add the onion and garlic and a good pinch of salt and cook for 10 minutes until soft and sweet.

Next add the garam masala and cook for another couple of minutes.

Add the sweet potato, tinned tomatoes, cashew drink and the tamarind, together with a good pinch of salt, and allow this to simmer on a low heat for 20-30 minutes until the sweet potato is cooked and the sauce is rich and thick.

Taste and add more salt if needed and a little more tamarind if the curry needs more of its sour kick.

Divide between four bowls and serve with brown rice or chapatis and top with add ons above if you like.

To Finish (optional): toasted coconut flakes, lemon wedges for squeezing over, fresh coriander or toasted cashews and brown rice or chapatis to serve. 

Nutritional analysis per serving:


Green chickpea pancakes made with Oat Drink – Dairy Alternative Recipes

‘I love these pancakes. I eat them straight out of the pan like traditional pancakes topped with a fried egg, some flash fried vegetables and cheese.’Anna Jones

 Makes 12 pancakes 


  • 250g chickpea flour
  • 350ml Rude Health Oat Milk 
  • 50g spinach, washed
  • A small bunch of parsley 
  • Zest of 1 lemon 

Store cupboard: sea salt, freshly ground black pepper, coconut oil or olive oil for frying 

Variations: Replace the spinach with 1x medium grated beetroot or 1x medium grated carrot 


Add all the ingredients to a blender and season well with salt and pepper. Blend on high until the mixture is a thin smooth pancake batter. 

Heat 1 tsp of the oil in a medium-sized non-stick frying pan over a medium heat. Add a small ladle of the batter to the frying pan. Working quickly swirling it around so the batter covers the base of the pan and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds. 

Repeat for the rest of the batter, adding a little more of the oil each time. Stack on a plate with greaseproof in between each one and keep warm in a low oven. 

Top with your favourite sweet or savoury combinations, there are two suggestions below. 

These pancakes can be made ahead of time and stored covered in the fridge for up to 4 days and they can be frozen, separated by sheets of greaseproof for up to 2 months. allow to defrost for half an hour at room temperature before using. 

Topping Ideas: 

  1. A Fried egg, greens, avocado, toasted pine nuts, basil 
  2. Berries, yoghurt, honey, toasted chopped nuts

Nutritional analysis per pancake:


Dairy Alternative Recipes – Hazelnut and Basil Mac and Cheese

‘This is a great way to load your mac and cheese with greens. The dish cleverly combines the freshness of a pesto with comforting, cheesy pasta for a delicious (and gorgeous green) end result.’ Anna Jones

 ‘This is a great way to load your mac and cheese with greens. The dish cleverly combines the freshness of a pesto with comforting, cheesy pasta for a delicious (and gorgeous green) end result. Use all of the basil, stalks and all, for plenty of flavour and no waste.’ – Anna Jones 

Serves 8


  • 1 large bunch of basil (about 50g)
  • 1 small head of broccoli (about 200 g), roughly chopped, stalk and all 
  • 300 g macaroni, I use a wholemeal one 
  • 250g sharp cheddar or gruyere cheese, or a mixture of both, grated 
  • 150ml Rude Health Hazelnut Drink 

From the store cupboard: 2 cloves of garlic, a couple of slices of bread 


Preheat your oven to 200C with a rack in the middle. Put a large pot of water on to boil.

Peel the garlic and put it into the bowl of your food processor with the basil (stalks and all), the broccoli and a good glug of olive oil and pulse until you have a fine crumb. Transfer 3⁄4 to to a small bowl, leave the rest in the food processor and tear in the bread from your store cupboard, blitz until you have fine breadcrumbs.

Boil the pasta in well-salted water for about 1⁄3 less time then the packet suggests — you want to be a bit undercooked as it will cook again in the oven. Drain the pasta, reserving a mug of the hot pasta water for later.

Return the hot pasta to the pan and add 3⁄4 of the cheese and the hazelnut drink. Next, add the pasta water to thin the sauce to the consistency of double cream, then stir through 3⁄4 of the broccoli mixture. It can be a bit runny as the pasta will soak up the liquid while it bakes.

Check the seasoning and add salt and pepper before transferring everything to a large baking dish. Sprinkle over the breadcrumb mixture and then the remaining cheese and bake for 20-25 minutes until the top is golden and crispy. Serve with a crisp green salad.

Nutritional analysis per serving:


Recipes from @rudehealth and Anna Jones

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