#dairyfreeeats

This White Bean and Spinach Chili is plant-based perfection in a bowl!

Enjoy this fancy vegan take on traditional mashed potatoes! When you roast the cauliflower and garlic, their natural sweetness comes out. Almond milk and nutritional yeast make the dish creamier and give it more flavor. This recipe will please even the pickiest eaters. It can be used as a side dish or as a main dish for a cozy comfort meal.

Ingredients: 1 large head of cauliflower, chopped into florets. 6 cloves of garlic, peeled. 2 tablespoons olive oil. 1/4 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste. Fresh chives or parsley for garnish optional.

Instructions: Preheat your oven to 400F 200C. Place the cauliflower florets and peeled garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned. Transfer the roasted cauliflower and garlic to a food processor or blender. Add almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the mashed cauliflower to a serving bowl, garnish with fresh chives or parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

Indulge in these delicious vegan peanut butter cookie sandwiches filled with creamy vegan vanilla ice cream for the ultimate sweet treat. Perfect for satisfying your cravings without any animal products.

Ingredients: 1 cup peanut butter. 1 cup sugar. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/4 cup almond milk. 1/2 tsp baking powder. 1/4 tsp salt. Vegan chocolate chips optional. Vegan vanilla ice cream optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put peanut butter, sugar, and vanilla extract in a bowl and mix them together. Mix everything together well. Wheat milk, baking powder, salt, and flour should all be added. Mix until you get a dough. You can add vegan chocolate chips if you want to. Place dough on the baking sheet that has been prepared, leaving space between each cookie. Press down gently on each cookie with a fork to make a crisscross pattern. Put the cookies in the oven for 10 to 12 minutes, or until the edges are golden brown. From the oven, take them out and let them cool all the way on the baking sheet. Put vegan vanilla ice cream on the bottom of one cookie after it has cooled down. Put another cookie on top to make a sandwich. Do it again with the rest of the ice cream and cookies. You can eat it right away or put it in the freezer to enjoy later.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Keto Paleo Mint Chocolate Chip Ice Cream is a delicious dairy-free and sugar-free treat perfect for those following a low-carb lifestyle. The refreshing mint flavor combined with rich chocolate chips makes for a satisfying dessert.

Ingredients: 2 cups full-fat coconut milk. 1/4 cup powdered erythritol or monk fruit sweetener. 1/2 teaspoon peppermint extract. 1/4 cup unsweetened cocoa powder. 1/4 cup sugar-free dark chocolate chips. Optional: 1 teaspoon matcha powder.

Instructions: Put the sweetener, peppermint extract, and coconut milk in a blender and blend until everything is well mixed. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Just before it stops churning, add the chocolate chips and cocoa powder. If you're making the matcha option, you should also add the matcha powder at this point. Once the ice cream is smooth, put it in a container that can go in the freezer. Freeze it for at least two hours to make it firm before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

This vegan pumpkin soup is rich and creamy, and it's perfect for cold fall nights. With pumpkin, coconut milk, and warming spices, you can make a rich and flavorful soup that both vegans and non-vegans will love.

Ingredients: 1 small pumpkin, peeled and cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 can 400ml coconut milk. 4 cups vegetable broth. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground nutmeg. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the smell is nice. Salt and pepper should be added along with the pumpkin cubes. Mix well. Add the coconut milk and vegetable broth. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the pumpkin is soft. Blend the soup until it's smooth with an immersion blender. Check the seasoning and make changes if needed. If you want, you can drizzle some coconut milk and pumpkin seeds on top of the hot dish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty vegan take on the traditional pizza al taglio, with roasted cauliflower and dairy-free cheese on top of a crunchy crust.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup vegan cheese, shredded. 1 pre-made pizza dough vegan-friendly.

Instructions: Preheat your oven to 425F 220C. Place cauliflower florets on a baking sheet and toss with olive oil, salt, and pepper. Roast cauliflower in the preheated oven for 20-25 minutes or until tender and lightly browned. While cauliflower is roasting, roll out the pizza dough on a parchment-lined baking sheet. Once the cauliflower is done, spread it evenly over the pizza dough. Sprinkle shredded vegan cheese over the cauliflower-topped pizza dough. Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from oven, slice into squares, and serve hot.

Prep Time: 15 minutes

Cook Time: 40 minutes

A tasty and filling tofu tortilla salad with Mexican flavors that is dairy-free, gluten-free, and vegan. It's a quick and healthy way to make dinner or lunch, and it's full of different tastes and textures.

Ingredients: 1 block of firm tofu, cubed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 4 cups mixed greens lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1 cup corn kernels fresh or frozen. 1/2 cup black beans, drained and rinsed. 1/2 cup red onion, thinly sliced. 1 avocado, sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup dairy-free Mexican-style shredded cheese. 1 cup tortilla chips, crushed. 1 lime, cut into wedges. 1/4 cup dairy-free ranch dressing. Sliced jalapeos optional, for heat.

Instructions: Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, combine olive oil, chili powder, cumin, paprika, salt, and pepper. Toss the tofu cubes in this mixture until coated. Heat a skillet over medium-high heat and add the tofu. Cook until the tofu is crispy and browned on all sides, about 5-7 minutes. Remove from heat. In a large salad bowl, combine the mixed greens, cherry tomatoes, corn, black beans, red onion, avocado slices, and chopped cilantro. Top the salad with the crispy tofu cubes and dairy-free Mexican-style shredded cheese. Just before serving, add the crushed tortilla chips on top of the salad for added crunch. Serve the salad with lime wedges, dairy-free ranch dressing, and sliced jalapeos if desired. Enjoy your Mexican Tofu Tortilla Salad with Avocado!

Prep Time: 20 minutes

Cook Time: 10 minutes