Top Rated Dairy Free Recipes
If you drink coffee every day, milk and sugar can get pretty boring. A different take on your usual caffeine fix blends coffee with bananas, vanilla, milk, and cinnamon to create your own healthy Frappuccino.
Zucchini bread it all the rage, so why can’t zucchini muffins be all the rage, too? They’re easier to grab-n-go in the mornings and they taste just the same. This recipe was contributed by Erin Alvarez of The Almond Eater.
Sure, ready-made cinnamon rolls are delicious, but now that we have time, homemade cinnamon rolls are even better.Courtesy of Ready Set Eat
This recipe was provided by Good Karma Foods.Instead of frying your French toast in oil, butter, and other fatty foods, make this version in the oven to take the frying out of the process. This eggnog-flavored recipe is perfect for brunch, serving up a healthy meal that everyone will love. The recipe is dairy free, gluten free, and vegan, so everyone can enjoy!
Anyone who has been to a Disney theme park knows the joys of Dole Whip. This frozen dairy-free dessert can be made at home with just four ingredients.This recipe is courtesy of Dole.
Recipe was provided by Daiya Foods and inspired by Vegan Richa.These tacos are perfect for a vegan taco dinner for the family. Double the recipe to host your very own #TacoTuesday for a crowd!
Why eat regular french fries when you can eat cookie fries? This plant-based recipe will make your kitchen the most magical place on Earth.This recipe is courtesy of Disney.
With this easy and bright recipe, you will have a little taste of the tropics in your kitchen. Smoothie bowls are just like your regular drinkable smoothie but thicker, served in a bowl and topped with fun add-ins, such as granola and coconut. With lots of fruits and even the option to sneak in some vegetables, this pineapple, banana and mango smoothie bowl is the perfect nutritious and diet-friendly breakfast to blend up before school or a workout.Recipe courtesy of West of the Loop
If you're a big taco fan but trying to cut back on meat, this is an excellent recipe. Don't let the long list of ingredients over-whelm you. It's well worth it!
23 Dairy-Free Cheese Recipes
Cheese: It’s one dairy product we all miss when we go Paleo. Luckily, there are countless non-dairy cheese options to choose from.
We’ve rounded up our favorite Paleo “cheesy” recipes for you to try. Enjoy a creamy macadamia nut ricotta in your lasagna or spread on Paleo toast get that creamy, oozy queso for your homemade nachos, and indulge in harder cheeses like Parmesan and feta. The possibilities are endless!
These vegan AND gluten-free vanilla cupcakes require a bit of shopping (for ingredients like potato starch and arrowroot powder), but once you take a bite, it'll all be worth it.
This rich, chocolate-loaded cake is flour-free by extension, it’s gluten-free. Eggs give the cake a lighter-than-air texture that adds to its decadence.
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About The Author
I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!
I have just found out that I am Gluten intolerant.. dairy , soy, coconut, And almond intolerant.. And can not have white or brown rice among other products as well..
Most of the substitutions for all the above are made with one or more of the products I can not have.
Do you have recipes for butter etc.. that can be done without any of the above items??
All my friends tell me I’m pretty much screwed.. lol..
Hi Kathy, ooh that’s a toughie! Because most use soy or coconut as a base. I can’t think of one off the top of my head, but I do plan on updating this page sooner or later with some more options I’ve come across over the years and if something suitable comes up I’ll keep you posted.
I’ve never tried to make vegan butter at home, but I’ll definitely try one. These natural home-made products are definitely better than the ones full of chemical. I usually buy earth balance, but I don’t believe that it’s really healthy.
There’s also the fun of creating something from scratch at home, isn’t there? :) Hope you find one you like amongst these.
Great article! Happy to have found a recipe I actually have all the ingredients for yay!
Perfect, glad to have helped :)
I want to sign up for your newsletter as I am intolerant to many foods. I really enjoy baking and find JJ Virgns paleo inspitrd all in one shake is really helpful – no stevia taste- for rhings I make. Lots of energy!
I am askng to sign up for the newsletter.
Hi Liz. Sorry for the delayed reply. I just tried adding you to the mailing list but it says you already subscribed and then unsubscribed which means I can no longer add you in manually myself. If you want to subscribe still, you can do so through the “never miss another recipe” box higher up on this page.
I have frozen ICBINB and have baked with it. I think it is great. Recently I noticed info on the containersaying- not recommended for freezing, frying and baking. I’m wondering what the explanation is for that.
Hi Pat. I’m not sure to be honest. I’ve never personally used ICBINB (though I’ve used other similar products), but if I had to guess I know that some fats don’t fare well in baking. For example you can make dairy free white chocolate with cacao butter, but if you tried to bake with this white chocolate it would simply melt into a puddle. Other fats have a low burning point, which means they are too sensitive to be heated up for something like frying at a higher temperature. Some, like flax oil for example, actually become toxic when heated. Some blends will separate at a certain temperature as well… I’m not sure what’s in ICBINB atm, but I imagine the reason is something to do with the performance of the product. On their website they just say something like “for best product quality we don’t recommend freezing,” so it doesn’t sound “dangerous” to me — more like maybe it doesn’t perform as well as you’d expect from a butter substitute under those conditions.
Hello! I’m looking for coconut free, vegan butter recipes that I can use my Red Palm oil (fair trade!! -Nutiva Co.) in as an ingredient. could I possibly swap out the coconut oil for the palm oil in one of your recipes? OR could you direct me to a recipe that you may know to help me out?? Thanks in advance!! :)
I’m sorry, I don’t have much experience baking with palm oil in particular. My understanding is that it doesn’t congeal / set in the same way coconut oil does, so wouldn’t be a good substitute for coconut oil in raw recipes — but this is just hypothetical understanding.
You can do a simple test — put a dab of the palm oil you have on a freezing surface (ideally like a metal cookie tray you had sitting in the freezer for at least 15 mins) and see if it solidifies instantly — if it does, then you’re good to use it in place of coconut oil. If it doesn’t firm up instantly then it’s not a good substitute for coconut oil.
My understanding is that most likely it won’t harden the same way coconut oil does, but who knows — it’s easy enough to do a simple test as described above so you know for sure.
In terms of using it to make butter specifically, I’ll be honest I haven’t come across any recipes for some as nearly everyone who shares recipes tries to come up with palm oil-free recipes instead. Maybe reserve it for other uses? :) Otherwise you could always use it in combination with coconut oil in some of these recipes (using palm oil in place of olive oil) as a compromise?
I just made Miyoko’s artisan butter and found it tasted like the sunflower lecithin or more specifically, like rotten plastic! Does all sunflower lecithin have this smell/taste? It ruined the “butter”…and I have a lot of it! I would love to know if this is just a one-off and if there is a better substitute for the lecithin/emulsifier?
Hmm… I’m not sure if it’s the specific lecithin or if something go awry in the making, or maybe you’re just very sensitive to that particular taste so you’re picking it up more.
Did you use liquid lecithin or powdered? I know some people say liquid has a much stronger taste / smell. You can apparently use the powdered kind in this recipe, but the quantity is a bit different — something like doubling or quadrupling the amount of dry-to-liquid.
Also, not sure if you’ve seen Miyoko’s video for this recipe, but there are of tips and questions answered in the comments there in addition to what’s addressed in the video — maybe you’ll find that helpful, and you can even leave questions there specific to that recipe. I saw someone mention for example that en-er-g egg replacer worked for them in place of the lecithin in this.
How to Make Dairy-Free Whipped Cream
Go coco-nuts over this easy, creamy, vegan whipped topping.
When you walk down the dairy aisle in the grocery store, it seems to be increasingly dominated by dairy alternative products. We have oat milks, nut yogurts, soy cheeses, and beyond. Now, you’ll even find that sweet whipped 𠇌ream” has a new alternative identity at the grocery store𠅊nd honestly, you might just like it better than the real deal.
What’s the secret behind this dairy-free whipped topping? Coconut milk, of course. Whipped coconut cream is amazingly fluffy, airy and offers a luscious richness due to the natural fat content of coconuts. You’ll typically find prepared whipped coconut cream (from brands like So Delicious Dairy Free) in the frozen dessert section of grocery stores such as Whole Foods. You can use this dairy-free cream in nearly every way that you would use traditional whipped cream. If you want to stick to vegan treats, dollop a spoonful of this alt dessert topper onto our Vegan Chocolate-Hazelnut Tart with Fresh Berries, Mini Vegan Key Lime Icebox Pies or Vegan Mini Peanut Butter Pies. The cream is also used as a base for this gluten-free, paleo, and raw Vegan Coconut Cream Tart with White Peaches and Blueberries.
You can also easily make this vegan whipped treat at home for about $2 (which is roughly the cost of one can of coconut milk). This coconut-based, vegan whipped topping is essentially coconut cream that has been separated from the coconut water in a can of coconut milk and whipped until fluffy. Separating the cream from the water is simply a matter of refrigerating a can of coconut milk until the coconut cream solidifies.
As easy as this dairy-free sweet goodness is to make, there are a few things to keep in mind. First, you want to make sure that you pick up a full-fat can of culinary coconut milk, not the low-fat version. Second thing, this is a moment when it’s definitely worth it to go organic. I started with an inexpensive, non-organic can of coconut milk the first time I tried to make a batch of vegan whipped cream and it was a total fail. The cream never solidified and separated from the water (which makes me think that it must have been diluted and possibly filled with unnecessary additives, but that’s neither here nor there). The second time around I bought a can of organic coconut milk and it worked out beautifully.
To start, refrigerate a can of coconut milk for about 4 hours or overnight, flip the can upside down and remove the (bottom) “lid” with a can opener. By doing this, you can dump out the leftover liquid with ease (but be you 𠇍ump” it into a container for later use), while leaving the solidified chunk of coconut cream to remain. Flip the can back over, over a clean plate, to remove the other side of the can. The cream will be easy to scoop out with both ends of the can open.
Now, let’s backtrack for a sec 30 minutes before you pull your can of coconut milk out of the refrigerator, you’ll want to chill a medium-sized glass or ceramic mixing bowl. The chilled bowl will help keep the cream cool and stable while it’s being whipped. Add the cream to the chilled bowl along with 1 teaspoon of vanilla extract and 2 tablespoons of powdered sugar (add more or less sugar depending on your taste). With a hand mixer, whip the cream on medium-high speed for about 5 to 6 minutes or until fluffy. Now put that ish on everything!
The Best Dairy Free Mashed Potatoes.
What’s your favorite side dish to serve for a holiday meal?
There are so many great choices, stuffing, green bean casserole, corn casserole…but I think one of my favorites has to be mashed potatoes.
Fluffy, buttery, dairy free mashed potatoes are the perfect side dish for Thanksgiving dinner or for any occasion that requires a helping of comfort food.
You might wonder if you can really get mashed potatoes to be creamy and light without real dairy butter and milk. Yes, you definitely can! These are always a big hit at our holiday meals – most people would have a hard time telling the difference between these vegan mashed potatoes and the regular variety.
Meal Planner Printable
I eat intuitively (never thought there was an actual term for this!), so I probably won’t be sticking to an exact meal plan), but if you like to plan out your meals, feel free to download and use this meal planning printable. It’s free and it’s here.
Dairy-Free One Pan Chicken Marsala30 Serves 4
Prepare the 2 chicken breasts by slicing in half horizontally. To even out the cutlets and reduce cooking time, cover the cutlets with plastic wrap and pound them thin either using a meat tenderizer or the bottom of a heavy pan.
Sprinkle the chicken cutlets evenly with 2 teaspoons of salt. Dredge each piece of chicken in the flour and shake off any excess. Add 2 tablespoons of olive oil to a heavy large skillet over medium-high heat. Add the 4 chicken breast pieces and sear until golden brown, about 2-3 minutes per side. Transfer the chicken to a plate and set aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Cook, stirring often, until fragrant, about 30 seconds. Add the mushrooms to the pan and cook, stirring often, until tender and the juices evaporate, about 5 minutes. Season with 1/2 teaspoon salt. Add the Marsala wine. Simmer until the Marsala reduces by half, about 2 minutes.
Reduce the heat to medium and add the broth and the thyme leaves. Simmer until reduced by half, about 3 minutes. Return the chicken to the skillet, making sure to pour in any juices that may have collected on the plate. Cook just until heated through, turning to coat in the sauce once or twice, about 2 minutes.
Using tongs, transfer the chicken to plates. Spoon the sauce over the chicken and serve. Sprinkle more fresh thyme leaves over the top if desired.
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