Think You Can’t Quit Cheese? This Chef Did—Here’s How (And Why)
For years, Chef Bailey Ruskus (Chef Bai) couldn’t imagine a life without cheese. But after an exhausting 16-year battle with endometriosis, frequent hospital visits, and chronic pain, she realized her relationship with dairy was hurting more than it was helping. Making the decision to eliminate dairy from her diet was life-changing—not just for her, but for her husband as well.
“Because I got rid of the excess hormones and saturated fat in dairy, I was able to control PMS symptoms, acne, bloating, and period pain,” Chef Bai shares. “My husband even joined me in solidarity, and as a surfer, he felt like he was recovering better and had better body odor after making the switch!”
Now, in her new book Breaking Up with Dairy, Chef Bai offers over 100 delicious, plant-based alternatives for dairy lovers who are curious about making a change—without sacrificing their favorite flavors.
Not Ready to Break Up? Start with a Slow Fade
Making a lifestyle shift—especially one that involves food—can feel daunting. But Chef Bai reminds us that going dairy-free doesn’t have to happen overnight. “Start with your dailies! Coffee creamer, yogurt, milk, the cheese you love most in sandwiches,” she suggests. “Once you slowly start swapping out these things you have every day with recipes from the cookbook, you’ll start to notice the change—and it won’t feel overwhelming.”
It’s not about restriction; it’s about gentle awareness. By making small, sustainable swaps, you give your body space to adjust, your mind time to adapt, and your palate a chance to evolve. These mindful changes invite you to listen more closely to how you feel—physically, emotionally, and energetically—each time you sit down to eat.
The Surprising Side Effects of Saying Goodbye to Dairy
Many people focus on the physical changes that come with cutting out dairy—less bloating, clearer skin, and improved digestion. But for Chef Bai, one of the most surprising effects was the impact on her sleep. “I stopped having nightmares,” she reveals. “I had bad dreams my entire life, and as soon as I started healing my gut and eliminated dairy, my dreams were actually good! I was floored.”
Another unexpected benefit? “My mood swings around my period were so much less intense than before,” she says, highlighting how gut health and hormone regulation are deeply connected.
Still Dreaming About Cheese? Let’s Talk Alternatives
One of the biggest reasons people hesitate to go dairy-free is the fear of missing out on their favorite foods. But according to Chef Bai, there’s no need to worry.
“Get a copy of Breaking Up With Dairy! I’ve created easy-to-follow recipes for all of our favorite things,” she says. “I’m talking cheddar cheese, coffee creamers, pasta, desserts like crème brûlée, and even a ‘No Whey! Protein Powder.’”
The Recipe You Didn’t Know You Needed: Pourable Mozzarella
When it comes to dairy-free comfort food, texture is everything—and nothing gets closer to the real deal than Chef Bai’s Pourable Mozzarella. Creamy, melty, and wildly versatile, this plant-based cheese is the secret weapon behind some of the coziest recipes in her book Breaking Up with Dairy. And lucky for us, she’s sharing it here.
This is the dairy-free answer to your cheese cravings—rich enough to drizzle, smooth enough to layer, and dreamy enough to star in dishes like the One-Pot Meyer Lemon Cacio e Pepe and the French Onion Fungi Soup. Whether you’re making pizza, pasta, or a bubbling skillet of gooey goodness, this pourable mozzarella brings that melt factor without the dairy drama.
Pourable Mozzarella Recipe
The Goods
- 1 cup (140 g) cashews or hulled sunflower seeds, soaked in water for 15 minutes, then drained
- 1 1⁄4 cups (300 ml) water
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1 teaspoon nutritional yeast
- 1 teaspoon miso paste
- 3 tablespoons (20 g) tapioca starch
The Method
- Combine all the ingredients in a high-powered blender.
- Blend on high speed for 1 to 2 minutes, or until fully smooth.
- This cheese is ready to go on your favorite pizza, pasta bake, grilled cheese, or as a filling for enchiladas or lasagna.
- Important: This cheese needs to be cooked for at least 5 minutes or placed under the broiler. Avoid consuming it uncooked.
- Store in an airtight container in the fridge for 5 to 7 days.
nut-free optional | gluten-free | soy-free optional | grain-free | oil-free
Breaking Up with Dairy, One Meal at a Time
Whether you’re cutting back on dairy for health reasons, ethical concerns, or simply out of curiosity, Chef Bai proves that plant-based alternatives can be just as satisfying—if not more! “It’s not about giving things up,” she says. “It’s about discovering new ways to nourish yourself while still enjoying the flavors you love.”
Ready to explore the dairy-free life? Start with small swaps, embrace the benefits, and dig into delicious, dairy-free comfort food. Because breaking up with dairy doesn’t mean breaking up with flavor.
Recipe Credit:
Excerpted from BREAKING UP WITH DAIRY by Bailey Ruskus. Copyright © 2025 by Bailey Ruskus. Photography copyright © 2025 by Bailey Ruskus and Steve Ruskus. Used by arrangement with Balance, an imprint of Grand Central Publishing Group. All rights reserved.