Dairy Free Recipes: Delicious Dishes You’ll Love!

Dairy free recipes are perfect for those who are lactose intolerant or just want to reduce their dairy consumption. This post provides delicious breakfast, lunch, supper, and dessert selections that won’t leave you craving dairy. Let’s dig in!

Lemon Chicken with Orzo

To start off the list of dairy free recipes here’s a light and summery dish to satify your taste buds. If you prefer a lot of lemons, add an extra dash before serving.

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon of garlic powder
• 1 pound boneless, skinless chicken breasts
• 3/4 teaspoon salt, divided
• 1/2 teaspoon of pepper
• 2 tablespoons olive oil
• 1 can (14 1/2 ounces) Chicken broth with low sodium
• 1 and 1/4 cups uncooked whole wheat orzo pasta
• 2 cups of chopped fresh spinach
• 1 cup grape tomatoes, halved
• 3 tablespoons of lemon juice
• 2 tablespoons of minced fresh basil
• Lemon wedges are optional.

Instructions

1. Combine the flour and garlic powder in a small bowl. Using a meat mallet, pound each 1-1/2-inch piece of chicken until it is 1/4 inch thick. Add half a teaspoon of salt and pepper. Lightly coat the chicken on both sides with the flour mixture, then shake off any excess.
2. Heat the oil in a big skillet over medium heat. After adding the chicken, sauté it for 3–4 minutes on each side or until it is golden brown and no longer pink. Take out of the pan and keep heated. Clean the skillet.
3. Bring the broth to a boil in the same pan and add the orzo. Bring it back to a boil. Reduce heat and simmer until soft, covered, 8 to 10 minutes. Remove from the heat after adding the spinach, tomatoes, lemon juice, basil, and the remaining salt. Put the chicken back in the pan. Serve with lemon wedges if you’d like.

Enjoy this satisfying and flavorful dairy free recipes option for a wholesome dinner!

Dairy-Free Bacon Spaghetti Recipe – Perfect for Midweek Dinners

This easy and popular dairy free dinner idea is ideal for a comforting midweek meal. Combining crispy bacon, al dente spaghetti, and a slow-simmered tomato sauce, this dish is sure to satisfy your cravings for delicious dairy free recipes.

Ingredients

• 8 ounces of raw spaghetti
• One can (14-1/2 ounces) of diced tomatoes, one can (8 ounces) of tomato sauce, half a pound of bacon strips, chopped one medium onion, and
• Freshly chopped parsley (optional)

Instructions

1. Turn the oven on to 350°. For al dente spaghetti, cook it as directed on the package.
2. Cook the bacon and onion in a big skillet over medium heat, turning periodically, until the bacon is crisp. Then, drain. Bring to a boil after adding the tomatoes and tomato sauce.
3. After draining, move the spaghetti to an 11 x 7-inch baking dish that has been oiled. Cover with sauce. Cover and bake for 40 to 45 minutes or until bubbling. Garnish with parsley if you like.

Enjoy your delicious bacon spaghetti, a great addition to your dairy free recipes collection!

Dairy Free Lemon Scones

Coconut oil is an excellent substitute for butter in these scones, making them perfect for those looking for dairy free recipes. It stays solid at room temperature and can be cut just like butter. These scones will be a hit with your family for Sunday breakfast. For a fun variation, try adding a tablespoon of poppy seeds.

Ingredients

• Two cups of all-purpose flour
• Half a cup of sugar
• Three tsp baking powder
• One teaspoon of salt
• Half a cup of room-temperature coconut oil
• Two tablespoons of lemon zest, grated
• Half a cup of chilled coconut milk without sugar

Topping:

• 1 tablespoon refrigerated unsweetened coconut milk
• 1 tablespoon coarse sugar

Instructions

1. Turn the oven on to 375°. Mix the flour, baking powder, sugar, and salt in a big bowl. Add coconut oil and cut until the mixture looks like coarse crumbs. Just until moistened, stir in coconut milk and zest.
2. The dough should hold together when pressed after being gently kneaded on a lightly floured surface. Make a 7-inch circle out of the dough. Cut into eight wedges.
3. Put the wedges on a baking sheet that has been oiled. Sprinkle the scones with coarse sugar after brushing them with coconut milk.
4. Bake for 15 to 20 minutes or until golden brown. Warm up and serve.
5. Serve warm and enjoy these delicious dairy free recipes for breakfast!

Portobello Bruschetta with Rosemary Aioli

You may enhance the flavor of store-bought bruschetta by caramelizing onions, broiling peppers, and making your own aioli with fresh herbs.

Ingredients

Aioli:

• One-third cup of mayonnaise
• One minced garlic clove
• One and a half teaspoons of lemon juice
• A teaspoon and a half of balsamic vinegar
• One teaspoon of freshly chopped rosemary
• One teaspoon of Dijon mustard 

Marinade:

• 1/4 cup of brown sugar, packed
• A quarter cup of balsamic vinegar
• One-fourth cup honey
• One teaspoon of dried thyme or four teaspoons of freshly minced thyme

Bruschetta:

• The stems and gills of six huge portobello mushrooms were removed
• Half a cup of olive oil, separated
• Three medium red onions, cut in half and sliced thinly
• Two huge peppers, delicious and red
• Three tablespoons of green onions, finely sliced
• Three teaspoons of freshly chopped basil
• One minced garlic clove
• One-fourth teaspoon of salt
• 1/8 tsp pepper
• 24 pieces of 1/4-inch thick French bread baguette
• One cup of fresh arugula

Directions

1. Combine the ingredients for the aioli in a small bowl. Cover and refrigerate until ready to serve.
2. Turn the oven on to 375°. Mix the marinade ingredients together in a small bowl. Put the mushrooms in a baking dish and pour 1/4 cup of the marinade over them. Bake for 35 to 40 minutes, covered, or until soft. Take out of the baking dish and let it cool a little. Slice into strips of 1/2 inch.
3. Heat 2 tablespoons of oil in a large skillet over medium heat while the mushrooms bake. Cook and stir the red onions for 8 to 10 minutes or until they are tender.
4. Reduce the heat to medium-low and cook for 30 to 40 minutes, stirring occasionally, until the food is deeply golden brown. After adding the remaining marinade, simmer for 4–6 minutes, stirring occasionally, until the onions are coated.
5. Arrange the red peppers on a baking pan covered with foil. Broil 4 inches from the fire for approximately 5 minutes or until the skin blisters. Turn peppers a quarter turn with tongs. Rotate and broil until browned and blistered on all sides. Put the peppers in a bowl right away and leave them there for 20 minutes with a lid on.
6. Remove the peppers’ burnt peel and throw them away. Take out the seeds and stalks. Add chopped peppers back to the bowl. Add one tablespoon of oil, green onions, garlic, basil, salt, and pepper. Toss to mix.
7. Brush the baguette slices with the remaining oil after placing them on ungreased baking pans. Bake until golden brown, 4–6 minutes per side, at 375°.
8. Add the arugula, onions, pepper combination, and mushrooms to the toast before serving. Continue baking for 5 to 8 more minutes or until well cooked. Pour some aioli over it.

Rustic Cranberry Tarts

Serve these lovely, vibrant treats at get-togethers with loved ones. These colorful tarts are simple to prepare and serve, bursting with citrus and cranberries! They make a delightful addition to your collection of dairy free recipes.

Ingredients

• One cup of orange jam or marmalade
• 1/4 cup of sugar
• A quarter cup of all-purpose flour
• Four cups of thawed cranberries, either fresh or frozen
• Two chilled pie crust sheets
• One large egg white that has been gently beaten
• One tablespoon of coarse sugar

Directions

1. Turn the oven on to 425°. Combine the flour, sugar, and marmalade in a big bowl; add the cranberries and whisk.
2. Unroll one pie dough onto a baking sheet covered with paper. Half of the cranberry mixture should be spooned over the crust to within two inches of the edge. Leaving a 5-inch hole in the middle, fold the edge over the filling, pleating as you go.
3. Apply egg white to the folded crust and then half of the coarse sugar on top. Continue using the remaining ingredients.
4. Bake for 25 to 30 minutes or until the crust is brown and the mixture is bubbling. To cool, move the tarts to wire racks.

Summer Garden Fish Tacos

For a full and filling supper, serve these fish tacos with black beans and quinoa. Add vibrant summer toppings, such as purple carrots, green onions, or bright peppers, if you have them. This dish is a fantastic addition to your collection of dairy free recipes.

Ingredients

• One medium-sized sweet corn ear husked
• One poblano pepper, seeded and cut in half
• Four tilapia fillets, each weighing four ounces
• 1/8 tsp salt
• One yellow summer squash, cut lengthwise in half
• One medium-sized, diced heirloom tomato
• 1/3 cup of red onion, chopped
• Three tablespoons of freshly chopped cilantro, coarsely
• One teaspoon of lime zest, grated
• Three tablespoons of lime juice
• Eight taco shells, heated
• Half a medium-ripe avocado, cut into slices after peeling

Fish Tacos Cooking Instructions

1. Give the grill rack a little oil. Cover and cook the corn and pepper over medium heat for 10 to 12 minutes, turning periodically, until they are soft. Let it cool a little.
2. In the meantime, salt the fish. Cover and grill the squash and fish over medium heat for 7 to 9 minutes, rotating once or until the squash is soft and the fish just starts to flake with a fork.
3. Place the corn in a bowl after cutting it from the cob. Add the chopped squash and pepper to the corn. Add the lime zest, lime juice, tomato, onion, and cilantro. Place fish in taco shells and garnish with avocado slices and corn mixture.

Conclusion

Considering the delicacies you will have to give up, such as cheese plates, ice cream, and cheesy pizza slices, cutting off dairy can seem nearly impossible. However, the popularity of dairy free recipes and diets has made it easier to discover alternatives for cooking and eating. 

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