Dairy-Free Recipes
4,179 recipes
No-Bake Nutty Apple Fudge with Almond and Peanut Butter
Strawberry-Balsamic Stoneground Cornmeal Muffins
Chimichurri Bowl with Roasted Vegetables and Quinoa
Spicy Roasted Eggplant Dip with Cherry Pepper Spread
Dark Chocolate Buckwheat Cake with Citrus and Rosemary
Split Pea Barley Burger with Quick Pickled Red Onions
Lao Crispy Rice Salad (Nam Khao) with Pork and Herbs
Lucky Peach's Odd Flavor Sauce with Sichuan Peppercorns
Thai Red Curry Sea Scallops with Coconut Milk and Fresh Herbs
No-Bake Muesli Date Bars with Dark Chocolate and Sea Salt
Miso Roasted Eggplant with Cherries and Kefir Toast
Almost One-Pan Vegetable Stir-Fry with Cellophane Noodles
Homemade Apple-Currant Granola with Maple Syrup and Honey
Roasted Sweet Potato Black Bean Salad with Spicy Lime Dressing
Instant Carrot and Green Chili Pickle - Quick Indian Pickled Vegetables
Chinese Tea Eggs with Soy Sauce and Star Anise
Frozen Hot Chocolate Float with Dark Chocolate and Coconut
South African Bunny Chow with Butter Bean Curry
Sausage and Fennel Panfry with Aromatic Spices
Apple Prosciutto Arugula Salad with Julienned Vegetables
Candied Citrus Peel Three Ways - Sugar Coated and Chocolate
Fermented Chocolate-Cranberry Mole with Pasilla Chili
Savory Mushroom Apple Sunflower Seed Butter Toast
Spanish Mushroom Escabeche with Sherry Vinegar
Dairy-free cooking means working without milk, cheese, butter, yogurt, cream, and other products from animal milk. Your kitchen runs on plant-based alternatives, with coconut milk standing in for heavy cream at a 1:1 ratio and olive oil replacing butter in most recipes. Cashew cream blends from 1 cup soaked cashews with 0.5 cups water to create a base for sauces. Nutritional yeast adds cheese flavor at 2-3 tablespoons per dish.
Plant milks come in dozens of varieties. Oat milk foams best for coffee drinks. Coconut milk from cans contains 17-24% fat compared to whole milk's 3.5%. Unsweetened almond milk has 30-40 calories per cup versus dairy milk's 150. Soy milk matches dairy milk's protein at 7-8 grams per cup.
Baking without dairy requires specific swaps. Replace 1 cup buttermilk with 1 cup plant milk plus 1 tablespoon vinegar, letting it sit for 5 minutes. Coconut oil substitutes for butter at a 1:1 ratio in cookies and quick breads. Aquafaba, the liquid from canned chickpeas, whips into meringue when beaten for 10-15 minutes.
Asian cuisines naturally avoid dairy. Thai curries use coconut milk. Japanese cooking relies on miso, soy sauce, and sesame oil. Mexican food adapts easily too, using avocado instead of sour cream and cashew crema for queso.
Read labels carefully. Casein, whey, lactose, and ghee all come from dairy. Non-dairy creamers often contain sodium caseinate. Dark chocolate sometimes includes milk fat. Bread frequently contains milk powder or butter. Restaurant soups and sauces typically start with butter or cream bases.
Stock your freezer with frozen bananas for ice cream, coconut milk ice cubes for smoothies, and dairy-free butter sticks for baking. Keep shelf-stable plant milk boxes for emergencies. Buy nutritional yeast in bulk, storing it in the freezer to maintain its B vitamins for up to 2 years.
Quick Start
Start with coconut milk ice cream, blending 1 can coconut cream with 0.5 cup sugar and freezing in ice cube trays. Make cashew alfredo by blending 1 cup soaked cashews, 1 cup water, 2 garlic cloves, and 0.25 cup nutritional yeast. Replace butter with olive oil at a 3:4 ratio in savory dishes, saving money since olive oil costs $0.20 per ounce versus butter at $0.25. Stock up on canned coconut milk when on sale for $1.50 per can, as it keeps for 2-5 years and works in everything from coffee creamer to whipped cream.
Pantry Staples
Full-fat version contains 17-24% fat for curries and desserts. Refrigerate overnight to separate cream. Lasts 2-5 years unopened.
Adds cheese flavor at 2-3 tablespoons per dish. Store in freezer up to 2 years. Buy in bulk for $8-12 per pound.
Soak 1 cup in hot water for 15 minutes then blend for instant cream sauce. Raw cashews work best. Keep sealed for 6 months.
Sesame seed paste replaces cream in dressings. Mix 3 tablespoons tahini with 3 tablespoons water for sauce base. Refrigerate after opening.
Solid below 76°F, liquid above. Use refined for neutral flavor in baking. Replace butter 1:1 in recipes. Shelf-stable for 2-3 years.
Best plant milk for frothing. Choose unsweetened for cooking. Make your own from 1 cup oats blended with 4 cups water.
Mix 1 tablespoon with 1 cup plant milk to make buttermilk substitute. Also helps cakes rise. Buy raw, unfiltered version.
Chickpea can liquid whips like egg whites. Use 3 tablespoons per egg in baking. Save liquid when using canned chickpeas.
Fermented soybean paste adds umami without dairy. White miso is mildest. Refrigerate for up to 1 year after opening.
Replace butter in savory cooking at 3:4 ratio. Choose cold-pressed for dressings, regular for high-heat cooking.
Watch Out For
Both come from churned cream. Ghee is clarified butter. Watch for these in restaurant vegetables and baked goods.
Includes cow, goat, sheep milk in any form. Check labels for milk powder, milk solids, or milk derivatives.
Made from milk proteins. Includes hard cheeses, soft cheeses, and processed cheese products.
Milk proteins found in protein powders, bars, and supplements. Read nutrition labels carefully.
Milk sugar used as sweetener in medications and processed foods. Check ingredient lists on pills and vitamins.
Many contain sodium caseinate from milk. Look for explicitly vegan versions instead.
FAQ
What plant milk works best for baking?
Soy milk performs best in cakes and breads with its 7-8 grams protein per cup matching dairy milk. For buttermilk substitutes, add 1 tablespoon vinegar to 1 cup soy milk and wait 5 minutes. Coconut milk from cans works in rich desserts but thin it with water at a 1:1 ratio for standard baking. Full-fat oat milk at 130 calories per cup creates tender muffins.
How do I replace cheese in recipes?
Nutritional yeast provides cheese flavor at 2-3 tablespoons per dish, costing $0.50 per ounce in bulk. Cashew cheese forms from 1 cup soaked cashews blended with 0.25 cup water, 2 tablespoons nutritional yeast, and 1 teaspoon salt. Store-bought dairy-free shreds melt at 350°F after 8-10 minutes. For parmesan, pulse 0.5 cup cashews with 3 tablespoons nutritional yeast and 0.5 teaspoon salt.
Which dairy ingredients hide in unexpected places?
Lactose appears in 20% of prescription medications as a filler. Bread contains milk powder in 65% of supermarket loaves. Dark chocolate under 70% cacao often includes milk fat. Wine and beer may use casein or isinglass from milk in filtering, though most bottles don't list this. Restaurant soups start with butter in 80% of cases.