Ashley Adams wrote for The Spruce, contributing recipes and articles, for more than seven years.
- Author of "Dairy-Free Kitchen" cookbook
- Teaches vegan, vegetarian, and dairy-free cooking workshops
- Recipe creator for several restaurants
- Professional cooking experience as a restaurant line cook, head cook, and baker
- Published articles in print publications and online
Ashley has worked in many fields of the dairy-free food and restaurant industry. From teaching vegan, vegetarian, and dairy-free cooking workshops to working as a head cook, baker, and recipe creator at several restaurants, she contributes her knowledge of culinary techniques and nutrition with those around her. Ashley has been dairy free for over a decade and knows firsthand the struggles that come with food restrictions and how to overcome these and still eat nutritiously and deliciously.
Ashley Adams holds a bachelor's degree in English from Ohio University. She has a practical education in dairy-free cooking and substitutions, both in the restaurant industry and as a home cook.
Awards and Publications
"The Dairy-Free Kitchen: 100 Recipes for All the Creamy Foods You Love—Without Lactose, Casein, or Dairy" (Fair Winds Press, 2014).
She has contributed both articles and photography to various publications, including GOOD, Narrative, San Francisco Medicine, Anchorage Press, Anchorage Daily News, PDN, Tundra Telegraph, The Tundra Drums, Alaska Dispatch, and the Kashi Journal.
About The Spruce Eats
The Spruce Eats, a Dotdash brand, is a food and drink website offering more than 15,000 tested recipes, 1,200 how-to videos, informative articles, trustworthy product recommendations, and the inspiration to help you make your best meal. Learn more about us and our editorial process.