685 dairy recipes

Smith's banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.

Cranberry almond bundt cake with cornmeal and applesauce. A dairy-free leaning bundt with tart cranberries, ground almonds, and a soft golden crumb. Drizzle with glaze or dust with powdered sugar.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Vegan whole-wheat banana bread sweetened naturally with mashed bananas and applesauce. No eggs, no dairy, no oil. A wholesome plant-based loaf with deep banana flavor and a tender crumb.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

Cinnamon-raisin breakfast biscuits use silken tofu in place of butter for a vegan, dairy-free quick bread sweetened with apple juice and maple syrup. Whole wheat, walnut-studded, brushed with syrup glaze.

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.

Spinach and basil blended with toasted walnuts, olive oil, and umami-rich miso paste. A dairy-free, vegan pesto that's ready in 25 minutes and keeps for a week in the fridge.

Broccoli apple soup purees fresh broccoli with diced red apple, thyme, onion, and chicken broth for a creamy low-fat soup with no dairy. Serve hot or chilled with a yogurt swirl.

Vegan oat almond waffles made in a blender with just six clean ingredients: raw almonds, quick oats, water, salt, vanilla, and maple flavoring. Egg-free, dairy-free, gluten-free if using certified GF oats.

Spinach-miso pesto crostini, toasted country bread spread with a vibrant umami-rich spinach-miso pesto and topped with sweet roasted red pepper. A light, quick, dairy-free appetizer ready in minutes.

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.

Apricot ice cream with low-fat yogurt and fromage frais instead of cream. A lighter frozen dessert built on dried apricot puree, perfect for hot afternoons without the heaviness of dairy ice cream.