16 Easy Recipes No Cheese Needed: Delicious Dishes for Everyone

16 Easy Recipes No Cheese Needed: Delicious Dishes for Everyone

By Sara Taylor

16 Easy Recipes No Cheese Needed: Delicious Dishes for Everyone

By Sara Taylor
•
Updated
•
Recipes

If someone in your house is dairy-free or you just opened the fridge to find no cheese (been there), these 16 dishes show dinner can still be ridiculously good without dairy. I rounded up the recipes my family loves the most & requests the most. These rely on bold flavors & the fresh produce and pantry staples to create a dish without a cheese pull. I promise, pick one of these and nobody at the table will wonder where the parmesan went.

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1) Spaghetti Aglio e Olio

spaghetti aglio e olio twirled in a wide shallow bowl shot horizontally, glossy garlicky strands flecked with chili and parsley, a fork and linen napkin on a rustic wooden table, natural light, shallow depth of field, landscape orientation

You would never guess that five simple ingredients would elevate a pasta dish to a restaurant quality level.

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spaghetti aglio e olio twirled in a wide shallow bowl shot horizontally, glossy garlicky strands flecked with chili and parsley, a fork and linen napkin on a rustic wooden table, natural light, shallow depth of field, landscape orientation

Spaghetti Aglio e Olio

Spaghetti with chili flakes, fresh parsley, and olive oil with garlic.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 6 cloves garlic thinly sliced
  • 0.33 cup olive oil
  • 0.5 tsp red pepper flakes
  • 0.25 cup chopped parsley

Method
 

  1. Boil spaghetti in salted water until al dente, reserving a cup of pasta water.
  2. Warm olive oil over low heat and gently cook the garlic until pale gold.
  3. Stir in red pepper flakes and cook 30 seconds.
  4. Add drained pasta and a splash of pasta water, tossing to coat.
  5. Fold in parsley, season with salt, and serve.

Notes

Don't let the garlic brown or it turns bitter; low and slow is the trick.

2) Vegan Mushroom Stroganoff

creamy mushroom stroganoff over noodles in a wide bowl shot horizontally, glossy brown mushroom sauce with fresh parsley, a wooden spoon and dark moody surface, soft natural light, shallow depth of field, landscape orientation

For a delightful weeknight dinner, creamy, savory stroganoff hits the spot whether you're having a rainy day or not. The best part of it is that it's totally dairy free!

creamy mushroom stroganoff over noodles in a wide bowl shot horizontally, glossy brown mushroom sauce with fresh parsley, a wooden spoon and dark moody surface, soft natural light, shallow depth of field, landscape orientation

Vegan Mushroom Stroganoff

Egg noodles topped with tender mushrooms in a coconut-cream sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 16 oz cremini mushrooms sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup coconut cream
  • 2 tbsp soy sauce
  • 10 oz egg-free noodles cooked

Method
 

  1. Sauté onion in oil over medium heat until soft, about 5 minutes.
  2. Add mushrooms and garlic and cook until the mushrooms release their liquid and brown.
  3. Stir in soy sauce and let it reduce for a minute.
  4. Pour in coconut cream and simmer until thickened, 8 to 10 minutes.
  5. Season with salt and pepper, then fold in the cooked noodles.
  6. Serve hot with extra parsley if you like.

Notes

A splash of Dijon stirred into the sauce adds a lovely tang.

3) Lentil Soup

a bowl of hearty lentil soup shot horizontally in a wide frame, brown lentils with carrots and tomato in a savory broth, crusty bread and a lemon wedge beside it on a linen surface, warm natural light, shallow depth of field, landscape orientation

This hearty lentil soup feeds my entire crew, and somehow, it tastes even better the next day.

a bowl of hearty lentil soup shot horizontally in a wide frame, brown lentils with carrots and tomato in a savory broth, crusty bread and a lemon wedge beside it on a linen surface, warm natural light, shallow depth of field, landscape orientation

Lentil Soup

Soup made with lentils, vegetables, and herbs that are slowly cooked to perfection in a delicious broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups brown lentils rinsed
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 onion diced
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth

Method
 

  1. Sauté onion, carrots, and celery in oil until softened, about 7 minutes.
  2. Stir in lentils, tomatoes, and broth.
  3. Bring to a boil, then reduce to a simmer.
  4. Cook uncovered 30 to 35 minutes until lentils are tender.
  5. Season with cumin, salt, and pepper, and serve hot.

Notes

A squeeze of lemon at the end brightens the whole pot.

4) Stuffed Bell Peppers

colorful stuffed bell peppers in a wide baking dish shot horizontally, red and yellow peppers filled with rice beans and corn in tomato sauce, fresh cilantro garnish on a rustic table, natural light, shallow depth of field, landscape orientation

The colorful peppers are a meal in an easy to eat package, no cheese needed.

colorful stuffed bell peppers in a wide baking dish shot horizontally, red and yellow peppers filled with rice beans and corn in tomato sauce, fresh cilantro garnish on a rustic table, natural light, shallow depth of field, landscape orientation

Stuffed Bell Peppers

Bell peppers that are stuffed with rice, beans, and vegetables, and then baked.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bell peppers tops removed and seeded
  • 2 cups cooked rice
  • 1 can black beans drained
  • 1 cup corn
  • 1 cup tomato sauce
  • 1 tsp chili powder

Method
 

  1. Preheat oven to 375F and place peppers upright in a baking dish.
  2. Mix rice, black beans, corn, half the tomato sauce, and chili powder.
  3. Spoon the filling into each pepper.
  4. Top with the remaining tomato sauce and cover with foil.
  5. Bake 30 to 35 minutes until peppers are tender.
  6. Let cool a few minutes before serving.

5) Avocado Pasta

creamy green avocado pasta twirled in a wide bowl shot horizontally, glossy linguine in bright basil-avocado sauce, lime wedges and fresh basil leaves on a light marble surface, natural light, shallow depth of field, landscape orientation

Kids won't realize the avocado blended into this no-cook sauce is healthy! It gives the sauce a silky and creamy feel.

creamy green avocado pasta twirled in a wide bowl shot horizontally, glossy linguine in bright basil-avocado sauce, lime wedges and fresh basil leaves on a light marble surface, natural light, shallow depth of field, landscape orientation

Avocado Pasta

Pasta covered with a sauce made of blended avocado, basil, lime, and cream.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine
  • 2 ripe avocados
  • 0.5 cup fresh basil
  • 2 cloves garlic
  • 2 tbsp lime juice
  • 3 tbsp olive oil

Method
 

  1. Cook linguine in salted water until al dente, reserving some pasta water.
  2. Blend avocados, basil, garlic, lime juice, and olive oil until smooth.
  3. Season the sauce with salt and pepper.
  4. Toss the drained pasta with the avocado sauce, loosening with pasta water as needed.
  5. Serve immediately while bright green and fresh.

Notes

Serve right away; avocado sauce browns if it sits too long.

6) Roasted Tomato Basil Soup

roasted tomato basil soup in a wide bowl shot horizontally, smooth deep red soup swirled with coconut milk and topped with basil, crusty bread on the side, warm natural light, shallow depth of field, landscape orientation

The soup's flavor is sweet and deep because of the roasted tomatoes. An unroasted can of tomatoes would not offer the same flavor.

roasted tomato basil soup in a wide bowl shot horizontally, smooth deep red soup swirled with coconut milk and topped with basil, crusty bread on the side, warm natural light, shallow depth of field, landscape orientation

Roasted Tomato Basil Soup

A smooth soup made of oven-roasted tomatoes and blended with garlic and fresh basil.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs Roma tomatoes halved
  • 1 onion quartered
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 0.33 cup fresh basil
  • 2 cups vegetable broth

Method
 

  1. Preheat oven to 425F and spread tomatoes, onion, and garlic on a sheet pan.
  2. Drizzle with olive oil, salt, and pepper, then roast 30 to 35 minutes until caramelized.
  3. Transfer the roasted vegetables to a pot and add broth.
  4. Simmer 5 minutes, then add basil.
  5. Blend until smooth with an immersion blender.
  6. Adjust seasoning and serve hot.

Notes

Stir in a splash of coconut milk for an extra creamy, dairy-free finish.

7) Coconut Curry Chickpeas

coconut curry chickpeas in a wide bowl over rice shot horizontally, golden creamy curry with chickpeas and tomato, fresh cilantro and a lime wedge on a dark surface, natural light, shallow depth of field, landscape orientation

This delicious, fragrant chickpea curry is ready in no time and only requires one pan!

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coconut curry chickpeas in a wide bowl over rice shot horizontally, golden creamy curry with chickpeas and tomato, fresh cilantro and a lime wedge on a dark surface, natural light, shallow depth of field, landscape orientation

Coconut Curry Chickpeas

Chickpeas are perfect over rice as they are simmered in a spiced coconut curry sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans chickpeas drained
  • 1 can coconut milk 14 oz
  • 1 onion diced
  • 2 tbsp curry powder
  • 1 tbsp grated ginger
  • 1 can diced tomatoes 14 oz

Method
 

  1. Sauté onion in oil until soft, about 5 minutes.
  2. Add ginger and curry powder and cook until fragrant.
  3. Stir in tomatoes and chickpeas.
  4. Pour in coconut milk and bring to a gentle simmer.
  5. Cook 15 to 20 minutes until the sauce thickens.
  6. Season with salt and serve over rice.

8) Zucchini Noodles with Pesto

zucchini noodles tossed in green pesto in a wide bowl shot horizontally, bright spiralized zucchini with toasted pine nuts and basil, a light wooden surface and linen napkin, natural light, shallow depth of field, landscape orientation

These zucchini noodles are my solution to a hectic summer evening because they are quick, light, and refreshing.

zucchini noodles tossed in green pesto in a wide bowl shot horizontally, bright spiralized zucchini with toasted pine nuts and basil, a light wooden surface and linen napkin, natural light, shallow depth of field, landscape orientation

Zucchini Noodles with Pesto

Zucchini pesto pasta with basil and pine nuts (dairy-free).
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 zucchini spiralized
  • 2 cups fresh basil
  • 0.33 cup pine nuts
  • 2 cloves garlic
  • 0.33 cup olive oil
  • 1 tbsp lemon juice

Method
 

  1. Blend basil, pine nuts, garlic, lemon juice, and olive oil into a pesto.
  2. Season the pesto with salt and pepper.
  3. Warm the zucchini noodles in a skillet over medium heat for 2 to 3 minutes.
  4. Toss the warm noodles with the pesto until coated.
  5. Serve right away, topped with extra pine nuts.

Notes

Don't overcook the zucchini or it turns watery; a quick warm-through is plenty.

9) Quinoa Salad with Lemon Vinaigrette

a colorful quinoa salad in a wide shallow bowl shot horizontally, fluffy quinoa with cucumber cherry tomatoes and red onion, fresh herbs and a lemon half on a bright marble surface, natural light, shallow depth of field, landscape orientation

You can make this salad ahead of time, as it keeps well in the fridge, and is full of protein.

a colorful quinoa salad in a wide shallow bowl shot horizontally, fluffy quinoa with cucumber cherry tomatoes and red onion, fresh herbs and a lemon half on a bright marble surface, natural light, shallow depth of field, landscape orientation

Quinoa Salad with Lemon Vinaigrette

Fluffy quinoa combined with crunchy vegetables and a zesty lemon vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup quinoa rinsed
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion finely diced
  • 3 tbsp olive oil
  • 2 tbsp lemon juice

Method
 

  1. Cook quinoa in 2 cups water until fluffy, about 15 minutes, then cool.
  2. Combine cucumber, tomatoes, and red onion in a large bowl.
  3. Whisk olive oil, lemon juice, salt, and pepper for the vinaigrette.
  4. Add the cooled quinoa to the vegetables.
  5. Pour over the vinaigrette and toss to combine.
  6. Chill 10 minutes before serving.

10) Mushroom Risotto

creamy mushroom risotto in a wide shallow bowl shot horizontally, glossy arborio rice studded with golden mushrooms and fresh thyme, a dark elegant surface, soft natural light, shallow depth of field, landscape orientation

Dreamy as it may sound, creamy risotto can be achieved without a hint of parmesan. This earthy version with mushrooms is excellent.

creamy mushroom risotto in a wide shallow bowl shot horizontally, glossy arborio rice studded with golden mushrooms and fresh thyme, a dark elegant surface, soft natural light, shallow depth of field, landscape orientation

Mushroom Risotto

Finishing the dish in a creamy style with the option of being dairy free. Slow stirred arborio rice with mushrooms.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 12 oz mushrooms sliced
  • 1 onion finely diced
  • 5 cups vegetable broth warm
  • 0.5 cup white wine
  • 2 tbsp olive oil

Method
 

  1. Sauté mushrooms in olive oil until golden, then set aside.
  2. Cook the onion in the same pan until soft, then add the rice and toast briefly.
  3. Pour in the wine and stir until absorbed.
  4. Add warm broth one ladle at a time, stirring until absorbed before adding more.
  5. Continue 20 to 25 minutes until rice is creamy and tender.
  6. Stir the mushrooms back in, season, and serve.

Notes

A drizzle of good olive oil at the end gives it richness without dairy.

11) Black Bean Tacos

black bean tacos lined up on a wide wooden board shot horizontally, charred corn tortillas filled with spiced beans and shredded cabbage, lime wedges and cilantro scattered around, bright natural light, shallow depth of field, landscape orientation

Black beans mixed with smoke flavor for tacos, all the work is done for you.

black bean tacos lined up on a wide wooden board shot horizontally, charred corn tortillas filled with spiced beans and shredded cabbage, lime wedges and cilantro scattered around, bright natural light, shallow depth of field, landscape orientation

Black Bean Tacos

Spiced black beans and tortillas with fresh toppings and lime.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans drained
  • 8 corn tortillas
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 cup shredded cabbage
  • 1 lime cut in wedges

Method
 

  1. Warm black beans in a skillet with cumin, smoked paprika, and a splash of water.
  2. Mash some of the beans lightly for a thicker texture.
  3. Char the tortillas over a flame or in a dry pan.
  4. Fill each tortilla with the spiced beans.
  5. Top with shredded cabbage and a squeeze of lime.
  6. Serve right away.

Notes

Add diced avocado for extra creaminess in place of cheese.

12) Eggplant Caponata

eggplant caponata in a wide shallow dish shot horizontally, glossy chunks of eggplant tomato and olives, crusty bread slices and fresh basil on a rustic table, warm natural light, shallow depth of field, landscape orientation

This Sicilian eggplant relish is beautiful on toast and tastes amazing the next day as well.

eggplant caponata in a wide shallow dish shot horizontally, glossy chunks of eggplant tomato and olives, crusty bread slices and fresh basil on a rustic table, warm natural light, shallow depth of field, landscape orientation

Eggplant Caponata

Eggplant is lovingly prepared in a delightful sweet and tangy sauce along with tomatoes, capers and olives.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant cubed
  • 1 onion diced
  • 1 can diced tomatoes 14 oz
  • 0.33 cup green olives chopped
  • 2 tbsp capers
  • 2 tbsp red wine vinegar

Method
 

  1. Sauté the eggplant in olive oil over medium-high heat until browned, then set aside.
  2. Cook the onion in the same pan until soft.
  3. Add tomatoes, olives, and capers and simmer 10 minutes.
  4. Return the eggplant to the pan and stir in the vinegar.
  5. Simmer 15 minutes more until thick and glossy.
  6. Cool slightly and serve warm or at room temperature.

Notes

Caponata tastes even better after a night in the fridge.

13) Spinach and Mushroom Quesadilla

spinach and mushroom quesadilla wedges fanned on a wide plate shot horizontally, golden crispy tortillas with green spinach and mushroom filling, a small bowl of salsa and lime, bright natural light, shallow depth of field, landscape orientation

"Yes, a cheese-free quesadilla works, thanks to a creamy mashed bean layer that holds it all together.".

spinach and mushroom quesadilla wedges fanned on a wide plate shot horizontally, golden crispy tortillas with green spinach and mushroom filling, a small bowl of salsa and lime, bright natural light, shallow depth of field, landscape orientation

Spinach and Mushroom Quesadilla

Crispy tortillas filled with seasoned smashed beans, spinach and mushrooms.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 flour tortillas
  • 1 can white beans drained and mashed
  • 8 oz mushrooms sliced
  • 3 cups fresh spinach
  • 2 cloves garlic minced
  • 1 tsp cumin

Method
 

  1. Sauté mushrooms and garlic in oil until browned.
  2. Add spinach and cook until wilted, then stir in cumin.
  3. Season the mashed beans with salt and spread onto half the tortillas.
  4. Top with the spinach-mushroom mixture and fold the tortillas over.
  5. Cook in a dry skillet over medium heat until golden and crisp on both sides.
  6. Slice into wedges and serve.

14) Sweet Potato and Black Bean Chili

sweet potato and black bean chili in a wide bowl shot horizontally, thick chili with orange sweet potato and dark beans, avocado slices and cilantro on top, a rustic dark surface, warm natural light, shallow depth of field, landscape orientation

This chunky, smoky chili warms up the entire house and the sweet potato makes it sneakily filling.

sweet potato and black bean chili in a wide bowl shot horizontally, thick chili with orange sweet potato and dark beans, avocado slices and cilantro on top, a rustic dark surface, warm natural light, shallow depth of field, landscape orientation

Sweet Potato and Black Bean Chili

Chili made with sweet potatoes, black beans, and spices simmered until thick.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes peeled and cubed
  • 2 cans black beans drained
  • 1 can diced tomatoes 28 oz
  • 1 onion diced
  • 2 tbsp chili powder
  • 1 tsp cumin

Method
 

  1. Sauté onion in oil until soft, about 5 minutes.
  2. Stir in chili powder and cumin and cook until fragrant.
  3. Add sweet potatoes, tomatoes, black beans, and a cup of water.
  4. Bring to a boil, then reduce to a simmer.
  5. Cook 25 to 30 minutes until sweet potatoes are tender and the chili thickens.
  6. Season with salt and serve hot.

Notes

Top with avocado and a squeeze of lime instead of cheese.

15) Garlic Lemon Chicken

garlic lemon chicken breasts in a wide skillet shot horizontally, golden seared chicken in a glossy lemon pan sauce with lemon slices and parsley, a rustic surface, natural light, shallow depth of field, landscape orientation

Quick and easy, this lemony chicken is bright and juicy and it's the recipe I go to all year round.

garlic lemon chicken breasts in a wide skillet shot horizontally, golden seared chicken in a glossy lemon pan sauce with lemon slices and parsley, a rustic surface, natural light, shallow depth of field, landscape orientation

Garlic Lemon Chicken

Chicken breasts pan-seared in a bright garlic lemon butter-free sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 chicken breasts
  • 5 cloves garlic minced
  • 3 tbsp olive oil
  • 1 lemon juiced
  • 0.5 cup chicken broth
  • 1 tsp dried oregano

Method
 

  1. Season the chicken with salt, pepper, and oregano.
  2. Sear in olive oil over medium-high heat until golden, about 5 minutes per side.
  3. Remove the chicken and add garlic to the pan, cooking until fragrant.
  4. Pour in broth and lemon juice, scraping up the browned bits.
  5. Return the chicken and simmer 5 minutes until cooked through.
  6. Spoon the pan sauce over the chicken to serve.

16) Balsamic Glazed Brussels Sprouts

balsamic glazed Brussels sprouts on a wide sheet pan shot horizontally, crispy charred sprouts coated in glossy dark glaze, a sprinkle of flaky salt on a rustic dark surface, warm natural light, shallow depth of field, landscape orientation

Brussels sprout skeptics will turn into fans after trying these roasted Brussels sprouts with a sticky balsamic glaze.

balsamic glazed Brussels sprouts on a wide sheet pan shot horizontally, crispy charred sprouts coated in glossy dark glaze, a sprinkle of flaky salt on a rustic dark surface, warm natural light, shallow depth of field, landscape orientation

Balsamic Glazed Brussels Sprouts

Crispy roasted Brussels sprouts coated in a sweet and tangy balsamic glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Brussels sprouts halved
  • 3 tbsp olive oil
  • 0.33 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 0.5 tsp salt

Method
 

  1. Preheat oven to 425F and line a sheet pan.
  2. Toss Brussels sprouts with olive oil and salt and spread cut-side down.
  3. Roast 22 to 25 minutes until crispy and deeply browned.
  4. Simmer balsamic vinegar and maple syrup in a small pan until syrupy.
  5. Drizzle the glaze over the roasted sprouts and toss.
  6. Serve warm.

Notes

Spread them out in a single layer so they crisp instead of steam.
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