Dairy-free

Bright, flavorful dairy-free recipes that don’t skimp on creaminess or comfort—think coconut-milk curries, cashew-based sauces, skillet-roasted vegetables, and indulgent desserts made with olive oil or nut creams. Perfect for those avoiding lactose or exploring plant-forward cooking, with smart swaps and technique-driven tips to coax richness and texture from non-dairy ingredients.

Cashew Chicken and Asparagus

By Shilpa Uskokovic

Savory cashew chicken meets tender asparagus in this lightning-fast weeknight stir-fry. Deeply roasted cashews provide a satisfying crunch.

Black Sesame Tofu “Basque” Cheesecake

By Hetty Lui McKinnon

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Gluten-Free Coconut Bread

By Bam Bam Bakery, Portland, ME

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Monkfish Coconut Curry

Juicy chunks of monkfish in a creamy coconut curry sauce. This is a mild but tasty curry - ready in 30 minutes.

30 min

Baked Oatmeal

By Anna Stockwell

This baked oatmeal is the make-ahead breakfast your holiday plans need—it’s easy to execute and feeds a crowd. Substitute coconut oil and your favorite alternative milk to make this dairy-free.

Vegan Cream of Mushroom Soup

By Chris Morocco

Using puréed mushrooms and cashews in the base means this cream of mushroom soup manages to be vegan and just as earthy, silky, and rich as the original.

Crispy Salmon With Avocado Sauce

By Shilpa Uskokovic

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Sheet-Pan Pomegranate Chicken With Walnut Relish

By Kendra Vaculin

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

Roasted Tofu Grain Bowls With Miso-Tahini Sauce

By Kendra Vaculin

This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.

Smothered Italian Sausage

By David Nayfeld

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Roasted Butternut squash soup

By Ahmad

This roasted butternut squash soup is fall comfort food at its best, plant-based but super creamy, nourishing, and cozy. With just 10 minutes of prep and a handful of basic ingredients, it’s one of our favorite soups to make during the fall and winter months. Perfect for those chilly days when you want something comforting yet wholesome.

1 hr 50 min

Sweet Potato Hummus

By Liesel Davis

Adding water to this potato hummus recipe is key to a smooth and spoonable consistency.