20 Dairy-Free Recipes So Good You Won't Be Wistful for Lactose

Whether you're looking for lactose-free or vegan options, these recipes are so flavor packed, you won't miss a thing.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and chef.
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Updated April 26, 2024
Three bowls of fully loaded vegan baked potato soup

Serious Eats / Qi Ai

Being Asian, I always considered myself fairly lucky not to have grown up lactose-intolerant. Heck, my first real paying job was scooping ice cream at Baskin-Robbins, and as a pastry chef, I loved coming up with new flavors of ice cream. Flash forward a few decades and I'm popping Lactaid tablets even before I start melting the cheese on my burger. Consequently, I'm always on the hunt for great dairy-free options that don't make me feel like I'm missing out on something.

It can be a real challenge to create dairy-free dishes that satisfy on all fronts—particularly when it comes to classics and comfort foods like pasta carbonara, Philly cheesesteak, cream of mushroom soup, chocolate chip cookies, and chocolate mousse. But many of our recipes make innovative use of avocado, cauliflower, olive oil, and almond milk to replicate the flavor and texture of dairy-based favorites such as creamed spinach. So, whatever dairy-free recipes you're looking for—entrees, sides, snacks, or desserts—we've got you covered.

  • Cheese-Free Sweet Potato "Quesadillas"

    Wedges of cheeseless sweet potato quesadillas on wooden board

    Serious Eats / J. Kenji López-Alt

    While you can make a tasty quesadilla with any number of dairy-free cheeses, we happen to think that mashed roasted sweet potatoes seasoned with cilantro, pickled jalapeños, and scallions make a perfectly delicious swap for the "queso" part of the equation. What's not to like when that bright orange filling is encased in a crispy, puffy flour tortilla?

  • Fully Loaded Vegan Baked Potato Soup

    Three bowls of fully loaded vegan baked potato soup

    Serious Eats / Qi Ai

    Roasted cauliflower, roasted cashews, chipotle chiles, and paprika blended with potato give this soup its "cheesy" look, flavor, and creamy texture. It comes fully loaded with vegan sour cream, scallions, and crispy vegan bacon (a.k.a. smoked mushroom) for a hearty, satisfying one-bowl meal.

  • Vegan Lasagna alla Bolognese

    Vegan lasagna bolognese on a red baking dish

    Serious Eats / Vicky Wasik

    A vital component of a classic lasagna alla Bolognese is the creamy béchamel sauce which, I would argue, is what pulls the whole thing together. Daniel convincingly captures the richness and essence of a true béchamel in non-dairy form by infusing almond milk with aromatics for maximum flavor. Now whether you go full-vegan or just use the creamy dairy-free béchamel in your lasagna is entirely up to you.

  • Vegan Carbonara Pasta

    Closeup of vegan spaghetti carbonara in a bowl

    Serious Eats / Vicky Wasik

    Carbonara pasta is another tough one to nail without the requisite Pecorino Romano. Here, Daniel uses sauerkraut brine for the lactic tang, while nutritional yeast and miso paste provide the umami that real aged cheese brings to the dish,

    Continue to 5 of 20 below

  • Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

    Vegan cream of mushroom soup topped with crispy shiitake chips and scallion

    Serious Eats / J. Kenji López-Alt

    What's a cream of mushroom soup without the cream, you say? Well, Kenji devised a 100% dairy-free rendition that's every bit as luxurious and satisfying as the butter- and cream-laden version—and more intensely mushroomy to boot!

  • Rhode Island Clam Chowder With White Wine and Bacon

    Spoonful of Rhode Island Clam Chowder

    Serious Eats / Daniel Gritzer

    This Rhode Island version of the classic soup is perhaps the clammiest of all the chowders on this side of the Atlantic. Unlike the heavier cream-based chowders, this one features a light, bright broth and a touch of white wine that really lets the clam flavor shine through.

  • Vegan Cauliflower-Creamed Spinach

    Spooning up cauliflower creamed spinach from a serving dish

    Serious Eats / J. Kenji López-Alt

    In this recipe, replacing the dairy with cauliflower purée intensifies the flavor and brightness of the spinach, without sacrificing the creamy texture.

  • Chilled Carrots With Tahini-Ginger Dressing

    Spears of chilled carrots coated with tahini-ginger dressing on platter

    Serious Eats / Vicky Wasik

    Buttered carrots are fine as a side dish. But these glossy chilled carrots with tahini-ginger dressing are an upgrade—especially on a summer table. You can serve them anytime, though!

    Continue to 9 of 20 below

  • The Best Vegan Nacho Cheese Sauce

    Vegan Nacho Cheese Sauce in a bowl, served with chips

    Serious Eats / Eric Kleinberg

    The mark of a superior vegan nacho cheese sauce—any dairy-free cheese sauce, for that matter—is nailing the rich, full mouthfeel and gooey, creamy texture. Kenji achieves this by blending cashews and Russet potato with almond milk, then building layers of flavor to get the perfect level of tangy, salty nacho spice.

  • Vegan Philly Cheesesteak

    Vegan Philly Cheesesteak sandwich cut in half and displayed on wooden cutting board

    Serious Eats / Vicky Wasik

    Meaty yuba sheets (tofu skin) smothered in a rich mushroom broth, roasted trumpet mushrooms, and caramelized onions provide the ideal stand-in for grilled sliced steak. However, it's the gooey dairy-free cheese sauce that clinches it. Sohla dials back on the spice of Kenji's vegan nacho sauce by using tomato paste and nutritional yeast in place of chipotles, jalapeños, and hot sauce for more of that Cheez Whiz vibe.

  • Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute)

    Closeup of hand holding some dried olive and miso shake

    Serious Eats / J. Kenji López-Alt

    If you're looking for something to take the place of grated Parmesan (or Pecorino Romano), then this deeply savory, slightly tangy mix of dried olive, miso paste, and lemon zest will be the sprinkle-on-anything condiment of your dreams.

  • Dairy-Free Chocolate Cake

    A slice of dairy-free chocolate cake dusted with powdered sugar, portioned and served on a plate

    Serious Eats / Vicky Wasik

    This supremely dark chocolate cake is one to keep in your baking repertoire. Olive oil keeps it super moist and dairy-free. It's so easy and quick to make that you can whip one up for a weeknight dessert—whether you have company or you're dining solo.

    Continue to 13 of 20 below

  • Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert)

    Vietnamese banana, tapioca,and coconut milk dessert on a platter with peanut toppings

    Serious Eats / Vy Tran

    This rich, creamy coconut milk-based soup is ideal for when you're craving a not-too-sweet snack or dessert to cap off your meal. Serve it warm or hot with sliced pisang awak bananas or ripe sweetened plantains and crushed roasted peanuts for a delightful dairy-free treat.

  • Olive Oil Chocolate Chip Cookies

    Hands breaking apart an olive oil chocolate chip cookie

    Serious Eats / Vicky Wasik

    A mild buttery olive oil is an excellent fat to use in a dairy-free chocolate chip cookie—which also makes it vegan and pantry-friendly. Crispy along the edges and chewy in the center with pops of gooey chocolate, these might become a new favorite to put on your dessert rotation.

  • Vegan Avocado Lime Ice Cream

    Three scoops of avocado ice cream in with bowl and gold spoon on the side

    Serious Eats / Victor Protasio

    Avocado and lime in guacamole is a match made in heaven, but it's even more miraculous in dairy-free ice cream. That's because when you combine the fatty and buttery texture of avocado with the bright tang of lime, you get an ice cream that's just as rich and smooth as the egg- and cream-based variety.

  • Plum Sorbet

    Plum sorbet being dished out of the container with a scooper

    Serious Eats / Max Falkowitz

    The key to making a sorbet that's as luscious as ice cream is choosing fruits that have body and texture—like plums. Using a mix of varieties will give you a more complex flavor profile.

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  • Avocado Chocolate Mousse

    Avocado chocolate mousse in a blue bowl

    Serious Eats / Amanda Suarez

    Avocado is the secret ingredient to making super creamy, velvety smooth dairy-free chocolate mousse. A little oat milk and agave syrup aids in blending and adds some sweetness.

  • Boozy Piña Colada Popsicles

    A row of three boozy piña colada popsicles on a green platter with fresh pineapple wedges

    Serious Eats / Vicky Wasik

    Dessert cocktail on a stick? Yes, please! Here, unsweetened coconut cream provides thickness and body, while fresh pineapple adds bright tropical flavor and acidity. A splash of rum brings everything together with a little hit boozy spice.

  • Coquito Smoothie

    Coquito smoothie in a glass garnished with banana slice on marble surface

    Serious Eats / Autumn Giles

    Who wouldn't want to start their day with a smoothie full of holiday vibes? This dairy-free drink, inspired by the Puerto Rican punch coquito, is a blend of coconut milk (from a carton, not a can), frozen bananas, and maple syrup. Add a sprinkling of nutmeg for an eggnog flavor.

  • DIY Rice Milk

    Glass of rice milk displayed with raw rice, whole nutmeg, and cinnamon sticks

    Serious Eats / Molly Sheridan

    Making your own rice milk from scratch allows you to flavor it however you like—try cocoa, cinnamon, or nutmeg. Plus, you can save a little money.

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