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Dairy Free Recipes

Vegetarian dairy-free recipes that are easy to make and so delicious, including decadent nice creams, easy entrees, and refreshing smoothies.

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No Pectin Berry Jam

Rainbow Smoothie Shots

Huevos Rancheros

Paleo Banana Pancakes

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Dairy Free Entrees

Watermelon Steak

Coconut Kidney Bean Curry

Carrot Hot Dogs

Crispy Chickpea Bowls with Carrot Ginger Dressing

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Dairy Free Desserts

No Pectin Berry Jam

5 Minute Grape Sorbet

Mint Chocolate Popsicles

Strawberry Chia Oatmeal Cookies

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All Dairy Free Vegetarian Recipes

Moroccan Mint Tea

Hugo Cocktails

Watermelon Steak

Banana Thai Curry

Mama’s Famous Bean Salad

How to Sprout Legumes

How to Make Hummus (8 Flavors)

Mung Bean Soup

Coconut Kidney Bean Curry

How To Cook Black Beans

No Pectin Berry Jam

Easy Bourbon Slush

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  • Processed breads and bread crumbs
  • Breakfast cereals and granolas
  • Rice or soy cheese (look instead for the ones labeled “vegan”)
  • Instant potatoes
  • Some margarines
  • Processed meats, deli meats, sausages, and hotdogs
  • Any foods listing “casein”, “whey”, or “lactoalbumin” as an ingredient


Whole Milk: Light canned coconut milk or coconut milk beverage (from a carton)

Whipped Cream: Easy coconut whipped cream

Yogurt: Dairy-free yogurts are becoming more and more popular, but if you can’t find any, blend 1 cup silken tofu with 2 Tbsp lemon juice and a pinch of salt

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While my pantry is not completely dairy-free, the following are some of my dairyless-specific pantry and refrigerator staples for a well-balanced diet. Note that this isn’t absolutely everything you need in your pantry, just a few very dairy-free specific staples to help you keep good nutritional balance and make really tasty dairy-free food! (Contains affiliate links).

Pantry S​taples

Canned and Dried Beans: These pack a protein punch and provide calcium you may not be getting via dairy

Grains and Flours

  • Rice (wild grain, brown, arborio): I use brown rice as a replacement to white rice almost always. Wild grain rice tends to be more fibrous and nutty, which is fun on salads. And arborio is important for tasty risotto!
  • Quinoa: Technically a seed but treated as a grain, this contains all the essential amino acids, making it a complete protein source.
  • Oats: Rolled, instant, or steel-cut doesn’t make a difference apart from the texture you’re going for! Learn more about them here.

Nuts and Seeds


  • Apple cider vinegar: Great in salad dressings or to bring a tart sort of bite to vegan cheeses.
  • Balsamic vinegar: My go-to salad dressing ingredient/quick flavor-maker on roasted veggies or on savory tomato/strawberry/watermelon dishes.


  • Olive oil: My go to for almost all stovetop cooking.
  • Extra virgin olive oil: An important member of the oil team for cold dishes, like salad dressings. This one has a lower smoke point, meaning you can’t heat it quite as high.
  • Safflower oil: With almost no flavor, polyunsaturated fats (the good kind of fat), and a high smoke point, this is your oil for healthier frying.
  • Sesame oil: This also has a high smoke point, but brings a really sesame, nutty taste. Super tasty in Asian stirfries!
  • Coconut oil: This has a high smoke point and a distinct coconut aroma and taste. It’s high in saturated fat, so use it in moderation.


  • Maple syrup: Use a touch of maple syrup as a sweetener instead of sugar for a more rounded taste and more phyotchemicals and antioxidants than table sugar.
  • Medjool dates: Soak these to get them nice and soft then remove the pits and blend into a date paste. This paste works wonders for sweetening things like baked goods!
  • Stevia: The leaves of the stevia plant are dried, ground up, and sometimes removed of their color to create a substance that can be substituted for sugar.
  • Honey: Because maple syrup can be pricey, I tend to use honey a lot more in place of sugar. Also brings a more rounded flavor to things like baked goods, smoothies, and soups without the refined sugar.

Odds and Ends

Refrigerator Staples

Condiments and Sauces

  • Miso: An umami-rich paste made from fermented soybeans. It’s great for adding salt/savory/umami to soups, dressings, marinades, the works.
  • Dijon mustard: Adds a bit of spicy intensity to dishes. Even if you don’t like mustard (like me), this is an important one to have for general cooking.
  • Tahini: Made from sesame seeds, this is a potent little sauce that I incorporate into Asian dishes and baked goods alike.
  • Sriracha or chili garlic sauce: Does this one need an explanation? Spice is a necessity in my kitchen. If sriracha isn’t your thing, chili-garlic sauce is a close contender.
  • Hummus: Made from chickpeas and tahini, this is a protein-packed spread that’s great in sandwiches or as a veggies/pita bread dip.
  • Soy sauce and tamari: Soy sauce is salty and usually contains gluten, while tamari is thicker, less salty, and contains less (or sometimes no) gluten. I always have at least one on hand!
  • Salsa: Because sometimes chips and salsa for dinner is just what’s gonna to happen.

Alterna-milks and Dairy

  • Soy milk: A protein-rich alternative to cow’s milk.
  • Almond milk: Lower in calories and saturated fat than soy and cow’s milk, but a bit lower in protein.
  • Oat milk: I love the super oaty taste of this milk…almost like the milk left after a bowl of cereal!
  • Rice milk: High in carbs and low in protein, this one is really just good for those with allergies or lactose intolerance.
  • Earth Balance or Smart Balance butter: Margarines made from a blend of natural oils, totally dairy-free!


  • Tofu: Coagulated soy milk curds (yummm!) I like to keep a few packs in the freezer! They take on a really nice texture when they thaw + you’ll never run out.
  • Tempeh: Fermented cooked soybeans. This has an earthier taste and a whole lot more protein and fiber than tofu.
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