Although these recipes are very healthy, they are not quite dairy-free/lactose-free because I sometimes use goat’s milk cheese or ricotta cheese, which are healthier types of cheese, easier to digest and often tolerable for most people.
Goat’s milk cheese does not contain A1 beta-casein, which is the type of casein most people cannot tolerate (including me). Ricotta cheese does not contain casein at all. In addition, goat’s milk cheese and ricotta cheese contain less lactose than cow’s milk. Seldomnly, I use greek yogourt in my recipes as well.
My recipes are made with sprouted wheat, which is easier to digest than (modern) durum wheat, and some recipes contain nutritional yeast. Lastly, I do not use refined sugar in my recipes.