50 Dairy Free Recipes We Crave

These essential dairy free recipes prove that cutting out dairy doesn’t mean sacrificing flavor! From dinners to dairy free snacks, breakfasts, and dessert recipes, these dishes are so delicious that no one will miss the dairy: all tried and tested on my family!

Vegan Mac and Cheese

How going dairy free transformed our kitchen

When he was 7 years old, our son was diagnosed with lactose intolerance. Turns out, it can be pretty common to develop a dairy intolerance later in life! At first, we mourned the favorites we might have to give up (pizza? mac and cheese? ice cream?). But luckily, Alex and I are two cookbook authors with extensive experience in vegan and dairy free recipes. So we embraced it as a chance to innovate, not give up on flavor!

Now we’ve discovered many fun ways to eat dairy free recipes that everyone enjoys. They aren’t just “good for dairy-free” but delicious dishes that happen to skip dairy! So whether you’re working with an intolerance or just looking to limit your of dairy, here’s a collection of our top dairy free recipes, including:

  • Dairy free dinner recipes
  • Fun dairy free snacks
  • Wholesome dairy free breakfasts
  • Delicious dairy free desserts

Essential dairy free ingredients

The key to incredible dairy-free cooking lies in understanding the way certain ingredients can provide dairy-like substitutions:

  • Coconut milk: Creates richness in curries, soups, and smoothies: even vegan ice cream!
  • Cashew cream: Perfect for pasta sauces, soups, and desserts
  • Nutritional yeast: Adds cheesy flavor to everything, especially vegan mac and cheese
  • Olive oil: Often better than butter
  • Oat milk: The best all-around milk substitute

These aren’t “special diet” recipes—they’re simply great recipes that happen to be dairy-free! Many come from cuisines that traditionally use little dairy; others use clever ingredient swaps. The best part: all of the recipes below have been tried and tested by my son!

Quick note before the recipes

We’ve also found some work-arounds for parties and treat days. My son always carries Lactaid with him and uses this for a pizza night or a very occasional ice cream.

We also keep dairy-free cheese in our fridge for homemade cheese pizza or when we make air fryer taquitos. We typically like the brands Miyokos or Daiya—but please let us know your favorites in the comments below!

Top dairy free dinner recipes

Dairy free snacks

Dairy free breakfast recipes

Dairy free dessert recipes

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50 Dairy Free Recipes

Vegan Mac and Cheese recipe in pan with breadcrumb topping

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Try this creamy vegan mac and cheese recipe, made with all whole foods! A luscious cashew sauce blankets tender noodles, creating cozy pasta comfort food that everyone will love.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Pasta
  • Diet: Vegan

Ingredients

For the mac and cheese

  • 1 ¼ cups raw unsalted whole cashews
  • 1 cup peeled, finely diced sweet potato (about 6 oz) or peeled sliced carrots (about 2 medium carrots)
  • 15-ounce can quartered artichoke hearts, drained
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • ¾ teaspoon onion powder
  • 1/4 teaspoon ground turmeric (optional, for color)
  • 1 ½ teaspoon kosher salt, plus more to taste
  • 2 tablespoons vegan butter
  • 1 cup water
  • 12 ounces small elbow macaroni (2 ¾ cups small elbows)

For the breadcrumb topping (optional)

  • ½ tablespoon vegan butter
  • ¼ cup panko breadcrumbs
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon kosher salt

Instructions

  1. If making baked mac and cheese, preheat the oven to 350°F. 
  2. Place the cashews and sweet potato* or carrot in a pot on the stovetop and cover with 2 inches water. Bring to a boil, then boil for 15 minutes (if using carrots, add them after the first 5 minutes).  Drain the cashews and carrots in a strainer. 
  3. Meanwhile, fill a large saucepan with water and add 1 tablespoon kosher salt. Boil the pasta until al dente, then drain it and return to the pot or a baking dish. (If it finishes before the sauce, add a drizzle of olive oil to keep it from sticking.)
  4. If making the breadcrumb topping, melt the butter in a small skillet, then add the panko garlic powder, smoked paprika, and kosher salt and stir. Toast until lightly browned, stirring often, about 2 to 3 minutes. 
  5. Once the cashews and sweet potato are cooked and drained, place them in the bowl of a high speed blender. Add the drained artichokes, mustard, garlic powder, onion powder, salt, butter, and water. Blend on high until creamy and fully combined into a smooth sauce. 
  6. Stir the sauce into the noodles in the pot or a baking dish. Top with breadcrumbs if desired, and serve immediately. For baked mac and cheese (best flavor), place the mac and cheese in a baking dish and top with breadcrumbs. Bake for 15 minutes and serve warm. 

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