If you’ve ever had to navigate the world of egg-free and dairy-free cooking, you know it can be a bit of a challenge.
But fear not! I’ve got 35 amazing recipes that are not only free from eggs and dairy but are also absolutely delicious.
Let’s dive in!
1. Fluffy Pancakes
Who doesn’t love starting their day with a stack of fluffy pancakes?
When I first tried making them without eggs or dairy, I was skeptical.
But let me tell you, these pancakes are a game-changer! The secret? A ripe banana and a bit of baking powder.
Ingredients
– 1 ripe banana, mashed
– 1 cup of almond milk
– 1 tablespoon of olive oil
– 1 cup of flour
– 1 tablespoon of baking powder
– A pinch of salt
Instructions
1. Mix the mashed banana, almond milk, and olive oil.
2. In another bowl, combine the flour, baking powder, and salt.
3. Combine both mixtures and whisk until smooth.
4. Heat a non-stick pan over medium heat and cook pancakes until bubbles form on the surface.
Flip and cook until golden brown.
2. Creamy Tomato Soup
One chilly evening, I craved something warm and comforting.
That’s when I discovered this creamy tomato soup recipe.
The creaminess comes from coconut milk, and trust me, you won’t miss the dairy at all.
Ingredients
– 1 can of coconut milk
– 4 cups of tomato puree
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pot and sauté the onion and garlic until fragrant.
2. Add the tomato puree and let it simmer for 10 minutes.
3. Stir in the coconut milk and season with salt and pepper.
4. Simmer for another 10 minutes and serve hot.
This soup brings back memories of rainy days, curled up with a good book and a warm bowl of soup.
3. Vegan Mac and Cheese
Who says you need cheese to enjoy mac and cheese? This vegan version is rich, creamy, and oh-so-satisfying.
I made this for a potluck once, and no one could believe it was dairy-free!
Ingredients
– 1 cup of cashews, soaked
– 1 cup of vegetable broth
– 1 tablespoon of olive oil
– 3 tablespoons of nutritional yeast
– 1 tablespoon of lemon juice
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– 8 ounces of pasta
Instructions
1. Cook the pasta according to package instructions.
2. Blend the soaked cashews, vegetable broth, olive oil, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth.
3. Toss the cooked pasta with the sauce and serve warm.
The first time I made this, I was skeptical, but one bite, and I was hooked.
It’s creamy, cheesy, and everything you want in a mac and cheese.
4. Chickpea Salad Sandwich
I love a good sandwich, and this chickpea salad sandwich is one of my favorites.
It’s perfect for lunch and packed with flavor.
Ingredients
– 1 can of chickpeas, drained and mashed
– 1 tablespoon of olive oil
– 1 tablespoon of lemon juice
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
– 2 slices of your favorite bread
– Lettuce, tomato, and avocado for topping
**Instructions:**
1. Mix the mashed chickpeas, olive oil, lemon juice, Dijon mustard, salt, and pepper.
2. Spread the mixture on a slice of bread and top with lettuce, tomato, and avocado.
3. Top with the other slice of bread and enjoy!
This sandwich is a staple in my lunch rotation. It’s fresh, filling, and so easy to make.
5. Chocolate Avocado Mousse
I’ve got a sweet tooth, and this chocolate avocado mousse hits the spot every time.
It’s rich, creamy, and you’d never guess it’s dairy-free.
Ingredients
– 2 ripe avocados
– 1/2 cup of cocoa powder
– 1/4 cup of almond milk
– 1/4 cup of maple syrup
– 1 teaspoon of vanilla extract
Instructions
1. Blend all ingredients until smooth.
2. Chill in the refrigerator for at least an hour before serving.
I served this to my friends at a dinner party, and they couldn’t believe it was made with avocados.
6. Cauliflower Alfredo
Pasta lovers, rejoice!
This cauliflower Alfredo sauce is creamy, dreamy, and dairy-free, and It’s a great way to sneak some veggies into your meal too.
Ingredients
– 1 head of cauliflower, chopped
– 1 cup of vegetable broth
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 8 ounces of pasta
Instructions
1. Cook the cauliflower in the vegetable broth until tender.
2. Blend the cauliflower, broth, olive oil, garlic, salt, and pepper until smooth.
3. Toss the cooked pasta with the sauce and serve warm.
7. Sweet Potato & Black Bean Tacos
Taco night just got a whole lot better with these sweet potato and black bean tacos.
Ingredients
– 2 sweet potatoes, diced
– 1 can of black beans, drained and rinsed
– 1 tablespoon of olive oil
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– Salt and pepper to taste
– Corn tortillas
– Toppings: avocado, salsa, and lime wedges
Instructions
1. Toss the sweet potatoes with olive oil, cumin, chili powder, salt, and pepper, then roast at 400°F for 25 minutes.
2. Warm the black beans in a pot over medium heat.
3. Assemble the tacos with roasted sweet potatoes, black beans, and your favorite toppings.
8. Lentil Bolognese
I love a good Bolognese sauce, and this lentil version is just as hearty and delicious as the original.
Ingredients
– 1 cup of lentils, cooked
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 can of crushed tomatoes
– 1 teaspoon of Italian seasoning
– Salt and pepper to taste
– 8 ounces of pasta
Instructions
1. Heat olive oil in a pot and sauté the onion and garlic until fragrant.
2. Add the cooked lentils, crushed tomatoes, Italian seasoning, salt, and pepper.
3. Simmer for 20 minutes.
4. Toss the cooked pasta with the sauce and serve warm.
This dish is a great way to enjoy a classic comfort food in a plant-based way.
The lentils add a lovely texture and make it super filling.
9. Thai Peanut Stir-Fry
I’m a big fan of stir-fries, and this Thai peanut version is one of my favorites.
It’s quick, easy, and packed with flavor.
Ingredients
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 bell peppers, sliced
– 1 cup of broccoli florets
– 1 cup of snap peas
– 1/4 cup of peanut butter
– 1/4 cup of soy sauce
– 1 tablespoon of maple syrup
– 1 tablespoon of lime juice
– 1 teaspoon of sriracha
– Cooked rice, for serving
Instructions
1. Heat olive oil in a pan and sauté the onion until soft.
2. Add the bell peppers, broccoli, and snap peas, then cook until tender.
3. In a bowl, mix the peanut butter, soy sauce, maple syrup, lime juice, and sriracha.
Add to the pan and stir to combine.
4. Serve the stir-fry over cooked rice.
10. Banana Oat Cookies
These banana oat cookies are perfect for a quick snack or a healthy dessert.
They’re naturally sweetened and so easy to make.
Ingredients
– 2 ripe bananas, mashed
– 1 cup of rolled oats
– 1/4 cup of almond butter
– 1/4 cup of chocolate chips
Instructions
1. Preheat the oven to 350°F.
2. Mix all ingredients in a bowl.
3. Scoop spoonfuls of the mixture onto a baking sheet and flatten slightly.
4. Bake for 15 minutes, or until golden brown.
11. Quinoa Salad + Lemon Dressing
This quinoa salad is light, refreshing, and perfect for a summer picnic.
The lemon dressing gives it a bright, zesty flavor.
Ingredients
– 1 cup of quinoa, cooked
– 1 cucumber, diced
– 1 bell pepper, diced
– 1/2 cup of cherry tomatoes, halved
– 1/4 cup of red onion, chopped
– 1/4 cup of fresh parsley, chopped
– 1/4 cup of olive oil
– 1/4 cup of lemon juice
– Salt and pepper to taste
Instructions
1. In a large bowl, combine the quinoa, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour over the salad and toss to combine.
12. Coconut Curry Chickpeas
I’m a huge fan of curries, and this coconut curry chickpea dish is one of my go-tos.
It’s creamy, spicy, and so satisfying.
Ingredients
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– 1 can of chickpeas, drained and rinsed
– 1 can of coconut milk
– 1 can of diced tomatoes
– Salt and pepper to taste
– Cooked rice, for serving
Instructions
1. Heat olive oil in a pot over medium heat, then sauté the onion and garlic until soft.
2. Add the curry powder and cumin, and cook for another minute.
3. Stir in the chickpeas, coconut milk, and diced tomatoes. Season with salt and pepper.
4. Let it simmer for 15-20 minutes until the sauce thickens.
5. Serve over cooked rice.
13. Almond Butter Energy Balls
These almond butter energy balls are perfect for a quick snack.
They’re packed with protein and taste like dessert.
Ingredients
– 1 cup of rolled oats
– 1/2 cup of almond butter
– 1/4 cup of maple syrup
– 1/4 cup of chocolate chips
– 1 teaspoon of vanilla extract
Instructions
1. Mix all ingredients in a bowl until well combined.
2. Roll the mixture into small balls and place them on a baking sheet.
3. Chill in the refrigerator for at least an hour before serving.
14. Sweet Potato & Lentil Shepherd’s Pie
This shepherd’s pie is a hearty, comforting dish that’s perfect for a cozy dinner.
The sweet potato topping is a delicious twist.
Ingredients
– 2 large sweet potatoes, peeled and diced
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of cooked lentils
– 1 cup of vegetable broth
– 1 cup of frozen peas and carrots
– Salt and pepper to taste
Instructions
1. Boil the sweet potatoes until tender, then mash them with a bit of olive oil and salt.
2. Preheat the oven to 375°F.
3. In a pan, heat olive oil and sauté the onion and garlic until fragrant.
4. Add the lentils, vegetable broth, peas, and carrots. Cook until the mixture thickens.
5. Transfer the lentil mixture to a baking dish and spread the mashed sweet potatoes on top.
6. Bake for 25-30 minutes, until the top is golden brown.
15. Avocado Toast with Chickpeas
Avocado toast is a classic, but adding chickpeas takes it to the next level.
It’s a great option for a quick breakfast or lunch.
Ingredients
– 1 ripe avocado
– 1 can of chickpeas, drained and mashed
– 1 tablespoon of lemon juice
– Salt and pepper to taste
– 2 slices of your favorite bread
Instructions
1. Mash the avocado and spread it on the toast.
2. Mix the mashed chickpeas with lemon juice, salt, and pepper.
3. Spread the chickpea mixture over the avocado and enjoy.
16. Zucchini Noodles with Pesto
Zoodles are a great low-carb alternative to pasta, and they pair perfectly with a fresh, homemade pesto.
Ingredients
– 2 large zucchinis, spiralized
– 1 cup of fresh basil
– 1/4 cup of olive oil
– 1/4 cup of pine nuts
– 2 cloves of garlic
– Salt and pepper to taste
Instructions
1. In a food processor, blend the basil, olive oil, pine nuts, garlic, salt, and pepper until smooth.
2. Toss the zoodles with the pesto sauce until well coated.
17. Baked Falafel
Falafel is one of my favorite snacks, and baking it makes it a bit healthier.
Ingredients
– 1 can of chickpeas, drained
– 1/4 cup of chopped onion
– 2 cloves of garlic
– 1/4 cup of fresh parsley
– 1 teaspoon of cumin
– 1 teaspoon of coriander
– Salt and pepper to taste
– 1 tablespoon of olive oil
Instructions
1. Preheat the oven to 375°F.
2. In a food processor, blend all ingredients until smooth.
3. Form the mixture into small balls and place them on a baking sheet.
4. Bake for 20-25 minutes, until golden brown.
18. Mango Coconut Chia Pudding
This chia pudding is a tropical treat that’s perfect for breakfast or dessert.
Ingredients
– 1 cup of coconut milk
– 1/4 cup of chia seeds
– 1 tablespoon of maple syrup
– 1 ripe mango, diced
Instructions
1. Mix the coconut milk, chia seeds, and maple syrup in a bowl, and let it sit for at least an hour, or overnight.
2. Top with the diced mango before serving.
19. Stuffed Bell Peppers
Stuffed bell peppers are a great way to pack a lot of flavor and nutrients into one dish.
Ingredients
– 4 bell peppers, tops cut off and seeds removed
– 1 cup of cooked quinoa
– 1 can of black beans, drained
– 1 cup of corn kernels
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of cumin
– Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F.
2. Heat olive oil in a pan and sauté the onion and garlic until soft.
3. Add the quinoa, black beans, corn, cumin, salt, and pepper. Cook until heated through.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Bake for 25-30 minutes, until the peppers are tender.
21. Vegan Chocolate Chip Cookies
Who doesn’t love a good chocolate chip cookie? These vegan cookies are chewy, delicious, and egg-free.
Ingredients
– 1/2 cup of coconut oil
– 1/2 cup of brown sugar
– 1/4 cup of maple syrup
– 1 teaspoon of vanilla extract
– 1 3/4 cups of flour
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of salt
– 1 cup of dairy-free chocolate chips
Instructions
1. Preheat the oven to 350°F.
2. Cream together the coconut oil, brown sugar, maple syrup, and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. Combine the wet and dry ingredients, then fold in the chocolate chips.
5. Scoop spoonfuls of the dough onto a baking sheet and bake for 10-12 minutes.
21. Butternut Squash Risotto
Ingredients
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of arborio rice
– 1 cup of butternut squash, diced
– 4 cups of vegetable broth
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pot over medium heat. Sauté the onion and garlic until soft.
2. Add the arborio rice and cook, stirring, for a couple of minutes.
3. Add the butternut squash and a ladleful of broth. Cook, while stirring, until the broth is absorbed.
4. Continue adding broth, one ladleful at a time, until the rice is tender and creamy.
5. Season with salt and pepper.
22. Roasted Vegetable Medley
Ingredients
– 1 zucchini, sliced
– 1 bell pepper, sliced
– 1 red onion, sliced
– 1 cup of cherry tomatoes, halved
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F.
2. Toss the vegetables with olive oil, salt, and pepper.
3. Spread them out on a baking sheet and roast for 20-25 minutes, until tender.
23. Lemon Garlic Asparagus
This lemon garlic asparagus is a simple and delicious side dish.
Ingredients
– 1 bunch of asparagus, trimmed
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– Juice of 1 lemon
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pan over medium heat, then add the garlic and cook until fragrant.
2. Add the asparagus and cook until tender.
3. Drizzle with lemon juice and season with salt and pepper.
25. Vegan Caesar Salad
This vegan Caesar salad is a great way to enjoy a classic without the dairy.
Ingredients
– 1 head of romaine lettuce, chopped
– 1/4 cup of olive oil
– 2 tablespoons of lemon juice
– 1 tablespoon of Dijon mustard
– 1 clove of garlic, minced
– Salt and pepper to taste
– Croutons, for topping
Instructions
1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
2. Toss the romaine lettuce with the dressing and top with croutons.
25. Black Bean Brownies
These black bean brownies are fudgy, rich, and you’d never guess they’re made with beans.
Ingredients
– 1 can of black beans, drained and rinsed
– 1/4 cup of cocoa powder
– 1/2 cup of maple syrup
– 1/4 cup of coconut oil
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of baking powder
– 1/4 teaspoon of salt
– 1/2 cup of dairy-free chocolate chips
Instructions
1. Preheat the oven to 350°F.
2. Blend all ingredients except the chocolate chips in a food processor until smooth.
3. Fold in the chocolate chips.
4. Pour the batter into a greased baking dish and bake for 20-25 minutes.
These brownies are a hit every time I make them. They’re so fudgy and delicious.
26. Lentil Tacos
These lentil tacos are a great plant-based alternative to traditional tacos.
Ingredients
– 1 cup of cooked lentils
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– Salt and pepper to taste
– Taco shells
– Toppings: lettuce, tomato, avocado, and salsa
Instructions
1. Heat olive oil in a pan and sauté the onion and garlic until soft.
2. Add the cooked lentils, cumin, chili powder, salt, and pepper. Cook until heated through.
3. Serve the lentil mixture in taco shells and top with your favorite toppings.
27. Coconut Lime Rice
This coconut lime rice is a great side dish for any meal.
It’s light, flavorful, and has a lovely tropical twist.
Ingredients
– 1 cup of rice
– 1 can of coconut milk
– 1 cup of water
– Juice of 1 lime
– Salt to taste
Instructions
1. In a pot, combine the rice, coconut milk, water, lime juice, and salt.
2. Bring to a boil, then reduce heat and simmer until the rice is cooked and the liquid is absorbed.
28. Spinach and Artichoke Dip
This vegan spinach and artichoke dip is creamy, cheesy, and perfect for parties.
Ingredients
– 1 cup of cashews, soaked
– 1/2 cup of almond milk
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– 1 cup of spinach, chopped
– 1 cup of artichoke hearts, chopped
– Salt and pepper to taste
Instructions
1. Blend the cashews and almond milk until smooth.
2. Heat olive oil in a pan and sauté the garlic until fragrant.
3. Add the spinach and artichoke hearts, and cook until wilted.
4. Stir in the cashew cream and season with salt and pepper.
29. Quinoa Stuffed Mushrooms
These quinoa-stuffed mushrooms are a great appetizer or side dish.
They’re packed with flavor and so easy to make.
Ingredients
– 12 large mushrooms, stems removed
– 1 cup of cooked quinoa
– 1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F.
2. Heat olive oil in a pan and sauté the onion and garlic until soft.
3. Add the cooked quinoa and season with salt and pepper.
4. Stuff the mushroom caps with the quinoa mixture and place them on a baking sheet.
5. Bake for 20-25 minutes.
These stuffed mushrooms are always a crowd-pleaser. They’re savory, satisfying, and so delicious.
30. Mango Salsa
This mango salsa is a fresh and flavorful topping for tacos, salads, or just with chips.
Ingredients
– 1 ripe mango, diced
– 1/4 cup of red onion, chopped
– 1/4 cup of fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste
Instructions
1. In a bowl, combine all ingredients and toss to mix.
I love making this salsa in the summer when mangoes are in season.
31. Tofu Scramble
This tofu scramble is a great breakfast option.
It’s savory, filling, and a great alternative to scrambled eggs.
Ingredients
– 1 block of firm tofu, drained and crumbled
– 1 tablespoon of olive oil
– 1 onion, chopped
– 1 bell pepper, chopped
– 1 teaspoon of turmeric
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pan and sauté the onion and bell pepper until soft.
2. Add the crumbled tofu, turmeric, salt, and pepper, then cook until heated through.
I make this tofu scramble all the time for breakfast. It’s easy, filling, and so tasty.
32. Cauliflower Buffalo Wings
These cauliflower buffalo wings are a great snack or appetizer, they’re spicy, crispy, and addictive.
Ingredients
– 1 head of cauliflower, cut into florets
– 1/2 cup of flour
– 1/2 cup of water
– 1/2 cup of buffalo sauce
Instructions
1. Preheat the oven to 450°F.
2. Mix the flour and water to make a batter, then dip the cauliflower florets in the batter and place them on a baking sheet.
3. Bake for 20 minutes, then toss the florets in the buffalo sauce and bake for another 10 minutes.
33. Avocado Chocolate Pudding
This avocado chocolate pudding is rich and creamy, and you’d never guess it’s made with avocados.
Ingredients
– 2 ripe avocados
– 1/2 cup of cocoa powder
– 1/4 cup of almond milk
– 1/4 cup of maple syrup
– 1 teaspoon of vanilla extract
Instructions
1. Blend all ingredients until smooth.
2. Chill in the refrigerator for at least an hour before serving.
I love making this pudding when I’m craving something sweet. It’s rich, chocolatey, and so delicious.
34. Vegan Chili
This vegan chili is hearty, flavorful, and perfect for a cozy dinner.
Ingredients
1 tablespoon of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 bell pepper, chopped
– 1 can of black beans, drained and rinsed
– 1 can of kidney beans, drained and rinsed
– 1 can of diced tomatoes
– 1 cup of vegetable broth
– 1 tablespoon of chili powder
– 1 teaspoon of cumin
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pot over medium heat.
2. Sauté the onion, garlic, and bell pepper until soft.
3. Add the beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
4. Simmer for 20-30 minutes.
