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Actually, that’s not a problem at all. There used to be a kosher restaurant in New York named Ratners that served no meat at all. It served only dairy dishes and those things that were neither milk nor meat (like eggs, fish, veggies - things called parve in Yiddish). They made the best “veal” parmigiana! And things like non-dairy creamer are served at meat meals with coffee without concern.</p>
<p>What makes meat kosher is not its intent but what animal it comes from, how it was prepared for eating (there are rules about salting and soaking meat before it can be considered kosher) and how the animal was raised and slaughtered. What makes the dish kosher is that it has only kosher ingredients, no dairy and meat products are mixed, and for many observant Jews, that it was cooked and served with only kosher utensils. (And as I typed that sentence, I realized once again just how complicated the question can be!)</p>