Dairy-free doesn't have to mean flavor-free. These 16 easy recipes are perfect for cheese-free households. You'll find a variety of dishes packed with bold flavor and fresh produce or pantry staples, making for filling dinners the whole family will love.

1) Spaghetti Aglio e Olio

This spaghetti aglio e olio is simple and made with only five core ingredients: spaghetti, obviously. You'll use olive oil and fresh garlic, which will help bring the flavor to life.

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Add red chili pepper and fresh parsley on top. You can also use canned parsley, but fresh parsley will really brighten the color and make this a dish your family will be more than willing to try.

Spaghetti Aglio e Olio

Spaghetti with chili flakes, fresh parsley, and olive oil with garlic.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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

This vegan mushroom stroganoff is a creamy, savory weeknight comfort meal, dairy-free. It's made with fresh mushrooms, stroganoff pasta of your choice, broth, and a dairy-free cream base.

This is one that is sure to impress. And if you want to thicken it up, you just add a little bit of flour, and you have a winner.

Vegan Mushroom Stroganoff

Egg noodles topped with tender mushrooms in a coconut-cream sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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
• 1 tbsp olive oil

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

Lentils are a pantry staple in our house, and you can make a lentil soup hearty enough to feed the whole family. I simply make mine in the slow cooker with both green and brown lentils, carrots, celery, onion, and garlic.

Add vegetable broth and a bay leaf for flavor and canned diced tomatoes for extra color. Let it simmer for four to six hours on high or six to eight hours on low. You'll have a soup that will fill the whole family and leave great-tasting leftovers for the next day.

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 mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

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
• 1 tbsp olive oil
• 1 tsp ground cumin

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

These stuffed bell peppers are so easy to do, and they are a complete meal. You can really switch up what you stuff them with, which makes them so much fun.

And you don't need any cheese to pull these ones together. Just make sure you flavor your proteins well, have a good mix of rice and different vegetables, and really make this one your own.

Stuffed Bell Peppers

Bell peppers that are stuffed with rice, beans, and vegetables, and then baked.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

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

Avocado pasta is simply pasta with a blended avocado. It is silky and creamy, and a great way to sneak in a healthy ingredient for the kids.

Avocado Pasta

Pasta covered with a sauce made of blended avocado, basil, lime, and cream.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

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

This roasted tomato basil soup is going to stand out, and it's better than anything you get from a can. The roasting step on the tomatoes here is what brings this one together, giving you a sweeter and deeper flavor than you're probably used to, and one that your whole family is sure to enjoy.

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 mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

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

Here's a super healthy, flavourful mid-week vegetarian dinner option. It all comes together in around 35 minutes; the heat level is fully customizable according to your taste buds. And the best part: it's a low-effort, one-pan meal, so very little washing up to do at the end.

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 mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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
• 1 tbsp vegetable oil
• 1 tsp kosher salt

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 are so fun to make. I love them. The kids get a kick out of them, and they don't even realize that they're eating a vegetable, which is an even bigger win.

These ones in particular are made with pesto, which you can also make at home. But when I'm in a hurry, I just buy some jarred pesto. It's good to go. The flavor is great. It's a perfect, quick, light, and refreshing meal.

Zucchini Noodles with Pesto

Zucchini pesto pasta with basil and pine nuts (dairy-free).

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

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

Quinoa salad with a lemon vinaigrette is the perfect summer salad and a great meal-prep staple because it keeps well in the fridge. It's also full of protein from the quinoa, making it a filling lunch for a busy work week.

Quinoa Salad with Lemon Vinaigrette

Fluffy quinoa combined with crunchy vegetables and a zesty lemon vinaigrette.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

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

This delicious, earthy risotto you can make without any parmesan. The secret to getting that creamy texture is simply adding a splash of olive oil at the end. Trust me, even the most die-hard cheese fans won't miss the parmesan in this one.

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 mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

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

It all comes down to how you season your black beans, and I have found that paprika gives them a smoky flavor. These are just really convenient. Using canned black beans does most of the work for you, and assembling the tacos is the fun, easy part your family will love.

Black Bean Tacos

Spiced black beans and tortillas with fresh toppings and lime.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

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

Here's a Sicilian-inspired dish that's perfect on toast and tastes great without cheese. I like making this a day early because it tastes even better after a night in the fridge.

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 mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

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
• 1/4 cup olive oil

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

This spinach and mushroom quesadilla may surprise you because it's a quesadilla without cheese. Instead, you'll use a mashed bean layer to hold it together with spinach and mushrooms.

Spinach and Mushroom Quesadilla

Crispy tortillas filled with seasoned smashed beans, spinach and mushrooms.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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

This sweet potato and black bean chili is chunky and smoky, and the sweet potato will actually fill up your family more than you would expect it to. This is a customizable chili, which is really nice.

You can add some protein if you want, but the black beans and the potato provide enough protein and enough filling starch to round this one out.

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 mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

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
• 1 tbsp olive oil
• 1 tsp kosher salt

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

This one is full of flavor and a year-round go-to because it's quick, easy, bright, and juicy. This is a really simple dish to make in one pan, making cleanup easy. I prefer to serve this with rice, but you can also serve it with pasta; it is a filling dish the whole family loves.

Garlic Lemon Chicken

Chicken breasts pan-seared in a bright garlic lemon butter-free sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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

This one is done by roasting your Brussels sprouts in the oven and then following it up with that sticky glaze afterward. You don't want to burn the balsamic on your Brussels sprouts. You want them to have good flavor, with the balsamic finishing it off.

Balsamic Glazed Brussels Sprouts

Crispy roasted Brussels sprouts coated in a sweet and tangy balsamic glaze.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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.