Top 20 Dairy Free Recipes

Disclaimer: All off-site recipes linked to may not be mine, but I have personally tested and enjoyed the recipes myself. Some my husband even likes. 
After a month of “maternity leave” from the website, I’m back and with all sorts of new content for you guys. Keep an eye out for baby DIY projects, more freezer meals and breastfeeding-friendly recipes.
Speaking of breastfeeding recipes – we discovered in the first two weeks that my little Pudge is highly allergic to dairy. So I have had to remove dairy from my diet for the foreseeable future so that I can continue to provide him with the best nutrition.
And while I have a history of this lifestyle – I was actually vegan for four years – the transition to just dairy free is extremely easy. You probably already eat quite a few foods that meet the requirement and others that can be converted with little to no effort.
For a little inspiration and community support to all ya’ll lacto-avoiders out there, here’s my top 20 favorite dairy free recipes.

Dinner Recipes

Lunch Recipes

Breakfast Recipes

Dessert and Snack Recipes

What are your favorite dairy free recipes? Comment below!

Vegan Spiced Strawberry Oatmeal

I’m a huge morning person if you haven’t noticed yet. Which for me includes eating a gigantic, filling breakfast. As a result of my budget, oatmeal has become my crutch. Not only is it healthy, convenient, easy and packed with protein (11 grams in each cup) – but it’s also sweet, luxurious and pretty! Everyone else thinks oatmeal is pretty, too, right?

I discovered this particularly awesome combination while scrounging for food in our under-stocked pantry. It’s crazy how much I procrastinate shopping when I work at the grocery store! Anyways, I was impressed enough to share this with you all. This recipe provides two servings of about 1 1/2 cups very thick cooked oatmeal. I could eat the whole batch to be honest ._.

But for normal people – it will feed two hugry adults.

Ingredients

1 cup rolled oats

1 cup water

1 cup rice/almond milk (or more if you like thin oatmeal)

1 pinch of salt

2-4 tbsp pumpkin pie spice (to taste)

1 1/2 cups granulated sugar

1 tbsp honey

2 cups chopped fresh or frozen strawberries (the riper the better; feel free to experiment with other berries)

1 tsp vanilla extract

 

The Oatmeal

Combine all ingredients in a saucepan, except rolled oats. Cook until boiling, stirring occasionally.

When water is at a rolling boil add oats. Cook for 3-5 minutes, stirring constantly.

Remove from heat and serve warm for best taste.

 

As I always say in my recipes, I encourage you to play around with the spices and maybe try some cool toppings. Whipped cashew cream would be phenomenal on this. So would an extra kick of grated fresh ginger with sliced almonds. Ooh. Or walnuts!

Experiment on!

The Ideal Morning + Tropical Chia Breakfast “Pudding”

You know those super organized people who pack their lunch, prepare breakfast and clean the house before bed so that the morning goes as smoothly as possible? I deeply desire to be one of those people.

Unfortunately I’m a morning person – which means when bedtime is coming up I’m already exhausted.

I am a firm believer in the power of starting your day off right. But you gotta work with what you got. And I would much rather wake up at 5am and cook breakfast than stay up until 11pm prepping it. I know – I’m weird.

On a few rare occasions, especially as I’ve fallen more and more in love with meal prep and freezer meals (zero waste as often as possible), I manage to get breakfast ready ahead of time. Sometimes.

This cool recipe you can make 24 hours ahead of time (I haven’t waited longer than that, let me know if you can resist the deliciousness that long). Or the night before. But it needs to refrigerate for at least four hours so please plan ahead appropriately.

This also makes for a good “dessert”. But come on – you’re supposed to eat dessert for breakfast anyways, right?

 

Ingredients

1 cup coconut milk

1/4 cup chia seeds

1/4 cup maple syrup

1 tbsp melted coconut oil

Chopped mango, kiwi, pineapple and sliced almonds for topping. Flaked coconut would be good too. Mix and match as you please.

 

The Pudding

Mix all ingredients, including your toppings, in a jar.

Let sit un-refrigerated for about an hour.

Shake it really good than refrigerate for 4+ hours.

When ready to eat just shake it and dig in.

 

See, wasn’t that easy?

Chia pudding is a total cheater breakfast. 🙂

Roasted Maple Pecan Granola

maple pecan granolaNote: This was originally posted in 2013 on the first website. This is still one of my favorite recipes, and yes, it was my first recipe ever published. That was the good old days when I was still learning how to cook – I couldn’t even make an omelet!

Hi, guys. Yesterday was awesome, in a crazy sort of way. This week I’ve made chicken noodle soup completely from scratch, and hot cocoa with whipped cream. Last night I turned out two different batches of granola, and some lovely yogurt.

I’ve got a treat for you today: my very first recipe (that I’ve shared with the public)! It’s based off of Alana‘s book The Homemade Pantry, but I’ve changed it around a bit. I highly recommend the book. It’s awesome.

This is a very sweet granola. If you want a little less sugar, just add about 1/2 cup less syrup. If you only have one rimmed baking sheet, halve this recipe and you’ll be fine. Also, given the amount of time this takes, I suggest making it in the morning, or leaving it to cool in the oven overnight.

Now for the granola…

You will need:

  • 10 cups rolled oats
  • 2 cups chopped pecans
  • 1/2 tsp salt
  • 2 1/2 rounded tbsp ground cinnamon
  • 3/4 cup coconut oil
  • 1 1/2 cups maple syrup
  • 1/4 cup agave syrup (or more maple syrup)
  • 2 tsp vanilla extract (the real stuff is best)

Prepwork:

Preheat oven to 250 F. Put oven racks in top 2/3 of oven. Chop nuts.  

Mix:

Combine the oats, pecans, salt and cinnamon in a really big bowl. Mix thoroughly. In a separate, 4-cup bowl whisk together oil, syrup and vanilla extract until uniform. Pour syrup mixture into the oats mixture, and stir until everything’s coated. Don’t leave any dry or wet pockets.  

Bake:

Line two (or one, if you’re doing half a batch) 18 x 13″ rimmed baking sheets with wax or parchment paper. Spread the granola evenly on the pans. Put the pans in the oven and bake for 30 minutes. Take pans out, shuffle/stir granola, turn pan, and put back in oven for another 30 minutes. Take out the granola again, stir it, and put it back in the oven, but turn the oven off. Let granola cool for at least 6 hours or overnight in your oven (but leave the oven off).

Enjoy:

After your granola is done cooling, package some up and share it with your neighbors. Put the rest in an airtight container and store in a cool, dry place. Raisins or chocolate chips can be added, if you like. Have it in your yogurt, or with milk. This makes a great breakfast cereal. 

What was your first original recipe?