Home Dairy-Free
Caroline StankoUpdated: Feb. 14, 2024
Whether you're lactose-intolerant or just want to cut back on your dairy intake, you'll love these delicious dairy-free recipes. We've got options for breakfast, lunch, dinner and—yes!—even dessert.
Lemon Chicken with Orzo
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Here’s a dish that’s light and summery but still filling. My kids love all the veggies…for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Wash this satisfying dish down with a dairy-free dessert or a tall glass of lactose-free milk.
Baked Pot Stickers with Dipping Sauce
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Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa
Air-Fryer Peanut Butter Cookies
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An iconic American cookie, this version is so easy to mix up and bakes even faster in the air fryer. With these air-fryer peanut butter cookies, cravings can now be satisfied in mere minutes. —Maggie Schimmel, Wauwatosa, Wisconsin
Cranberry Meatballs
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Lots of people have asked me for this recipe, but I knew I had a real winner when my grandmother asked me for it! —Tammy Neubauer, Ida Grove, Iowa
Grilled Southwestern Steak Salad
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Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
Pork and Apple Tamales
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Serve this family favorite for all occasions: a quick dinner, brown-bag lunch, hearty snack or even a fun appetizer. —Marie Macy, Fort Collins, Colorado
If you’re looking for some dairy-free dessert options, try this dairy-free pumpkin pie, just one ingredient swap transforms this traditional dessert into a rich and decadent dairy-free sweet treat.
Party Spinach Spread
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This appetizer is delicious, easy and pretty, too! Everyone who tries it asks for the recipe. The spread keeps for several days, so it's great for making in advance for a party. But once you put it out, it won't last long! —Maire Macy, Fort Collins, Colorado
Mom's Soft Raisin Cookies
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With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.— Pearl Cochenour, Williamsport, Ohio
Spaghetti with Bacon
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As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. —Ruth Keogh, North St. Paul, Minnesota
Dairy-Free Lemon Scones
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Butter is traditional in scones, but I use coconut oil, which is solid at room temperature and can be cut in like butter. My family enjoys these for brunch on Sundays. Stir in a tablespoon of poppy seeds for a fun twist. —Linda Persall, Cullman, Alabama
Garlic Garbanzo Bean Spread
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My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
Chocolate Chip-Banana Belgian Waffles
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Gluten-free pancake mix and rice milk are the secret ingredients in this treat from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. Chocolate and bananas never tasted better! —Silvana Nardone, Brooklyn, New York
Banana Macadamia Muffins
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These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days, plus the ingredients you need for this dairy free food are easily accessible at any grocery store. —Stasha Wampler, Clinchport, Virginia
Super Spud Brownies
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These moist and cakelike brownies came from my mom’s old cookbook. Mashed potatoes may seem like an unusual ingredient, but they work beautifully—this recipe took first place at a local festival. —Marlene Gerer, Denton, Montana
Lahmajoon (Armenian Pizza)
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With my family's Armenian background, I grew up surrounded by great cooks. Since Armenian food is time-consuming and labor-intensive, cooking for any party started weeks in advance. I learned to cook from my mom but have revamped many of her dishes to make them healthier, simpler and quicker, like this version of Armenian Pizza. —Jean L. Ecos, Hartland, Wisconsin
Chipotle Focaccia with Garlic-Onion Topping
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Chipotle peppers make some people grab their water glasses, while others can't get enough of the smoky heat. I came up with this recipe to fit right in the middle. Add more chipotle if you crave spiciness. —Frances Kay Bouma, Trail, British Columbia
Italian Pignoli Cookies
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Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts. —Maria Regakis, Saugus, Massachusetts
Savory Turkey Potpies
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This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. —Judy Wilson, Sun City West, Arizona
Puerto Rican Coconut Pudding
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Tembleque, or coconut pudding, brings back so many memories of the days my family would vacation in Puerto Rico to see my relatives. It was one of my favorite things to eat—I'm sure it will become a much-loved recipe with your family, as well. —Linette Serenil, Upland, California
Portobello Bruschetta with Rosemary Aioli
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By caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Mini BLT Appetizers
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Five simple ingredients are all you need to wow friends and family with a tasty appetizer. I love to make these as much as I love to share them. —Nick Berg, Milwaukee, Wisconsin
Pan-Roasted Chicken and Vegetables
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This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
Pistachio Coconut Chews
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Fans of coconut will enjoy that ingredient in both the top and bottom layers of these nutty, chewy confections. Spiced with cardamom, they have a splash of coconut milk too. —Taste of Home Test Kitchen
Garbanzo-Stuffed Mini Peppers
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Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Rosemary Flatbreads
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My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
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I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
Ginger Butternut Squash Bisque
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This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado
Mediterranean Mashed Potatoes
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It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
Mango Sticky Rice
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As a nice contrast to traditional desserts, this Thai mango sticky rice recipe is a refreshing treat with a sweet and simple sauce that perks up your post-dinner taste buds.—Monnie Norasing, Mansfield, Texas
Best Ever Veggie Burger
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It was so hard finding a veggie burger that tasted good, didn’t fall apart on the grill and was easy to make so I decided to create my own. —Sarah Tramonte, Taste of Home Associate Culinary Producer
Thai Pasta with Spicy Peanut Sauce
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We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida
Rustic Cranberry Tarts
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I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
Summer Garden Fish Tacos
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I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Rhubread
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We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
BBQ Chicken Bites
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Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California
Smoked Salmon Deviled Eggs with Dill
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My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They're a real treat and nice addition to any meal. —Charlotte Giltner, Mesa, Arizona
Veggie Thai Curry Soup
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My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California. Next, check out our collection of dairy-free soups.
Chili-Lime Roasted Chickpeas
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Looking for a lighter snack that's still a crowd pleaser? You've found it! These zesty, crunchy chickpeas will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
Honey Cinnamon Bars
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My Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
Thai Coconut Beef
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My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin
Marinated Almond-Stuffed Olives
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Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Aunt Lou's Fresh Apple Cake
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My Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia
Chicken in Coconut Peanut Sauce
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My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania
Originally Published: June 10, 2018
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.