Why you’ll love this banana bread syrup

Banana bread lattes have been all over lately – they’re even selling one a variation at Starbucks now. We’ve been making this particular syrup for about the last year or so, and I love how it adds subtle banana bread flavor to my favorite dairy free lattes.

It’s a great way to use up a single sad banana when you don’t have enough to make dairy free banana bread. You can even use it to make a banana bread old fashioned.

More dairy free coffee drinks: pumpkin spice latte / dirty chai latte / iced lavender matcha latte / dairy free hot chocolate

Frequently asked questions

More banana recipes you’ll love: dairy free banana pudding / banana bread cookies / chocolate banana muffins / banana berry smoothie

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Banana Bread Syrup

This easy banana bread syrup is packed with flavors of sweet banana and warm spice to create a rich, caramelly syrup that will turn your morning coffee into the ultimate treat. Plus, you can make it with a bit of brown sugar and just one ripe banana.

Course beverages, Condiments, Drinks

Keyword banana bread coffee syrup, banana bread syrup, banana bread syrup for coffee, banana syrup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 84kcal

Ingredients

• 1 overripe banana mashed
• ⅔ cup dark brown sugar
• ⅔ cup water
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• ⅛ teaspoon all spice
• ½ pinch coarse salt optional

Instructions

• Mix the syrup. Combine mashed banana, brown sugar, water and spices in a large saucepan over medium heat.
• Simmer. Bring the mixture to a low boil and then reduce heat to low and simmer for about 10 minutes. Then, remove from heat and allow the mixture to cool to room temperature.
• Strain and store. Pass the syrup through a fine mesh strainer to remove and solids. Then, transfer to an airtight container. Refrigerate until ready to use or up to 1 week.

Nutrition

Serving: 2tablespoons | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.2g | Fat: 0.1g | Sodium: 9mg | Fiber: 0.5g | Sugar: 20g | Vitamin C: 1mg

Why you’ll love this caesar salad with brussels sprouts

This salad combines two of my favorite side dish/salads. I love them so much that I probably make them more than I should, so I decided to do a little mash up for a nice change of pace. The result was a hearty salad that packs so much flavor, you might not know what to do.

I shredded a couple pounds of Brussels sprouts and topped with crispy bacon bits, toasted pine nuts and the extra lemon zest – from the lemons I used to make my dairy free caesar salad dressing. The extra toppings bring out different elements in the dressing, and the sprouts pair so well with all that umami.

More Brussels sprouts recipes: honey sriracha Brussels sprouts / Brussels sprouts with bacon / smoked Brussels sprouts / Brussels sprouts apple salad

Ingredient notes:

• Brussels sprouts – You want them shredded as thinly as possible for the best texture. I prefer to use a sharp knife to shred mine, but a mandolin would work well, too. You can also find shredded Brussels sprouts at your grocery store if you want to save some time.
• Anchovy paste – This is not something you can skip. Anchovy is actually what gives Caesar dressing its signature flavor. It’s usually near the tinned fish at your grocery store. If you can’t find it, you can finely mince anchovy fillets.
• Nutritional yeast – This adds a subtle cheesy, savory note to the dressing in place of Parmesan. You can find it in the organic/natural foods or sometimes the spice aisle at your grocery store. Since we aren’t going for a super traditional flavor, I think it’s ok to omit it in this recipe.
• Mayonnaise – I normally use traditional mayo, but if you need an egg free option, vegan mayo will work just as well.
• Dairy free parmesan – Violife and Follow Your Heart are both great, but Violife has a block of parm that is perfect for grating. If dairy is safe for you, freshly grated Parmesan would be delicious.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Frequently asked questions

More dairy free salad recipes: peach and prosciutto salad / pizza salad / sun dried tomato pasta salad / tropical salad with mango dressing

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Brussels Sprouts Caesar Salad

Caesar salad gets a hearty upgrade in this extra lemony Brussels sprouts caesar salad with crispy bacon, toasted pine nuts, and a creamy, dairy-free Caesar dressing. This sturdy, flavorful salad holds up beautifully after dressing and makes a great prep ahead option for entertaining or meal prep.

Course Salad, Salads, Side Dish

Keyword brussels sprouts caesar salad, brussels sprouts salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 292kcal

Ingredients

For the dressing:

• 1/4 cup lemon juice from zested lemons
• 1/4 cup olive oil
• 1/4 cup mayonnaise or vegan mayo for egg free
• 1 clove garlic minced
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 tablespoon anchovy paste
• 1/2 teaspoon coarse salt
• Black pepper to taste

For the salad:

• 2 pounds Brussels sprouts shredded
• 1 tablespoon olive oil
• 1/4 teaspoon coarse salt
• 2 lemons zested, juice reserved for dressing
• 2-3 slices cooked thick-cut bacon chopped or crumbled
• 1/3 cup pine nuts toasted
• 1 cup store-bought or homemade croutons lightly crushed
• 1/4 cup grated dairy free Parmesan optional for topping

Instructions

• Make the dressing. In a small bowl, whisk the lemon juice, olive oil, mayonnaise, garlic, Dijon, nutritional yeast, anchovy paste, salt, and pepper together until smooth. Set aside.
• Prep the toppings. If needed, cook the bacon until it's nice and crispy. Toast the pine nuts in a small frying pan over low heat, stirring frequently, until golden brown and fragrant – about 5 minutes.
• Massage the Brussels sprouts. Using a chef's knife or mandolin, trim and thinly slice the Brussels sprouts. Add the shredded Brussels sprouts to a large mixing bowl and drizzle the with olive oil and add a pinch of salt. Use clean hands to massage the Brussels sprouts until they have softened.
• Assemble the salad. Add the prepared bacon, pine nuts, lemon zest and croutons to the bowl with the sprouts. Add about 3/4 of the dressing and toss to coat.
• Garnish and serve. If desired, add extra dressing and top with freshly grated dairy free parmesan, or serve both on the side.

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Nutrition

Calories: 292kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 507mg | Fiber: 6g | Sugar: 4g | Vitamin C: 114mg

Why you’ll love these dairy free egg bites

If you’ve never had Starbucks egg bites, now is your chance to make them at home – without the dairy or the hefty price tag. Egg bites have become a bit of a hit since they first debuted at Starbucks, and they’re a creamy, protein-packed alternative to a breakfast sandwich.

Most copycat recipes use cottage cheese as their secret ingredient, but not this one. Instead, we’re using silken tofu and a bit of dairy free cheese to get that flavorful, delicate texture. I know it seems weird, since they’re not vegan, but I promise it works really well.

More Starbucks copycat recipes: pumpkin cream cheese muffins / dairy free overnight oats / iced brown sugar latte / dirty chai latte

Ingredient notes:

• Silken tofu – This is the secret to getting that extra protein with a soft and fluffy texture. It’s the perfect replacement for cottage cheese. I haven’t tried the recipe with any other firmness levels of tofu, but I would think that a soft tofu will work as well.
• Dairy free cheese – I used Daiya mozzarella shreds for this, but I think cheddar shreds would work fine, too. Use whatever you have on hand.
• Coconut yogurt – This is my go to when I really want to mimic the flavor of cheese. That little bit of tang goes a long way to recreating that. Any unsweetened, plain dairy free yogurt will work. If you don’t have it, try plain dairy free milk.
• Nutritional yeast – This adds to the cheesy flavor of the egg bites. You’ll find it in the organic aisle at most grocery stores, but sometimes it’s in the spice aisle. If you can’t find it, you can leave it out.

Melissa’s tips + tricks:

1. Use a non-stick pan. I like to use a silicone muffin pan. It makes releasing the egg bites so much easier. If you only have a metal pan, grease it really well and expect them to be more difficult to remove.
2. Storage tips. Your egg bites will stay good in the fridge for up to 5 days. Reheat them in the microwave for 30 – 60 seconds. You can also freeze them in a single layer, then transfer them to a bag or container for up to 3 months.
3. Change up the mix-ins. Feel free to use a variety of vegetable or meats to create additional flavors. Use about 2 – 3 tablespoons per cup.

Frequently asked questions

More dairy free breakfast ideas: dairy free crêpes / apple cinnamon oatmeal / million dollar bacon / cornbread pancakes

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Dairy Free Egg Bites

Skip the coffee shop and make these easy, dairy free egg bites at home instead. This Starbucks egg bites copycat recipe comes together in no time and yields those perfectly fluffy egg bites you know and love – without cottage cheese.

Course Breakfast

Keyword bacon egg bites, dairy free egg bites, egg bites without cottage cheese, starbucks egg bites recipe

Prep Time 15 minutes minutes

Servings 12 egg bites

Calories 93kcal

Ingredients

• 8 large eggs
• 7-8 ounces silken tofu drained of excess water (just a quick strain)
• 1/4 cup unsweetened plain coconut yogurt
• 1/2 cup dairy free cheese shreds used Daiya mozza for test
• 1 tablespoon nutritional yeast
• 1/2 teaspoon coarse salt
• 4 slices cooked bacon chopped or crumbled
• 2 – 3 green onions thinly sliced

Instructions

• Prep. Preheat oven to 350˚F (180˚C). Chop bacon and green onions. Set aside.
• Blend. Add the eggs, tofu, yogurt, cheese shreds, nutritional yeast and salt to a blender. Blend at a medium-low speed until smooth. Set aside.
• Assemble. Spray a silicone muffin pan with non-stick cooking spray (or grease with cooking oil). Divide the green onion and bacon between the cups. Then, pour the egg mixture evenly into the muffin cups and use a spoon to distribute the mix-ins into the liquid.
If needed, give the egg mixture a final pulse in the blender before adding to the muffin pan.
• Bake. Transfer the pan to the oven and bake for 20-25 minutes, or until the eggs are fully set and have risen above the top of each muffin cup. Remove from the oven and allow the bites to cool in the pan for about 10 minutes before flipping them onto a plate or cooling rack.
• Store and reheat. Once cooled, transfer the egg bites to an airtight container and refrigerate until ready to eat. Egg bite will stay fresh in the fridge for up to 5 days.

  To reheat the egg bites, microwave for 30 – 60 seconds.

Video

Nutrition

Serving: 1piece | Calories: 93kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 231mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin C: 0.4mg

Why you’ll love this dairy free banana bread

Some recipes don’t need to be reinvented. A lot of traditional banana bread recipe are already made with oil, but the ones that I’ve always love are the ones that have added sour cream to enhance the flavor and texture.

This version uses my favorite coconut yogurt in place of the sour cream, and the result speak for themselves. You get that classic banana flavor, warm spices and the perfectly tender crumb without any dairy.

More banana recipes: dairy free banana pudding / banana bread cookies / chocolate banana muffins / banana berry smoothie / bananas foster pancakes

Ingredient notes:

• Pumpkin pie spice – This is my lazy way of adding spices without measuring a bunch of different ones. You can swap it for just cinnamon if that’s what you have, or make your own blend with cinnamon, nutmeg, ginger, and allspice, etc.
• Canola oil – You can swap another neutral oil for this. Just avoid unrefined coconut oil and extra virgin olive oil because they will change the flavor of your banana bread.
• Coconut yogurt – I absolutely love using unsweetened, plain coconut yogurt in recipes like this. You get that added moisture and the subtle tang of using sour cream, but no dairy. My favorites are So Delicious Dairy Free (this one is labeled as Silk in Cananda), CocoJune and Meijer’s True Goodness. If you are having trouble finding plain unsweetened, try using an unsweetened vanilla.
• Eggs – I haven’t tested this with egg free substitutes, but I believe a flax egg or a commercial egg replacer will work. I would personally avoid extra banana or applesauce because it will affect the sweetness of the bread.

Melissa’s tips + tricks:

1. How to get ripe bananas fast: If your bananas aren’t quite there yet, you can ripen them quickly by baking them (unpeeled) at 350˚F for about 15 minutes or just until the skins turn black.
2. Use a kitchen scale. This is the easiest ways to ensure your recipe turns out, and it actually makes cleanup easier, so it’s a win-win!
3. Don’t over-mix. Once you add the dry ingredients, stir just until combined. Over-mixing develops gluten and will give you a dense, tough loaf.
4. Be patient. Wait to slice your bread until it’s completely cool. This prevents the bread from getting gummy. Quick breads are even better when you wrap and let them sit overnight. It enhances the flavor and the moisture.

Frequently asked questions

More dairy free breads: Irish soda bread / dairy free cornbread / dairy free naan bread / pumpkin dinner rolls

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Dairy Free Banana Bread

This easy dairy free banana bread is everything you know and love about banana bread, made without butter or sour cream. It's packed with sweet banana flavor, a warm hint of spice, and that incredible moist, tender texture — perfect for a quick breakfast or satisfying afternoon snack.

Course Breads, Breakfast, Snacks

Keyword banana bread cookies, dairy free banana bread

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 263kcal

Ingredients

For the banana bread:

• ½ cup canola oil
• ½ cup unsweetened plain coconut yogurt
• ½ cup lightly packed brown sugar 110g
• ½ cup sugar 100g
• 1 cup mashed ripe banana 250g, about 3 medium bananas
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour 240g
• 1 ½ teaspoons pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon coarse salt

Optional mix-ins:

• ½ cup chopped walnuts toasted
• ½ – ¾ cup dairy free semi-sweet chocolate chips

Instructions

• Mise en place. Preheat your oven to 350˚F (180˚C) and grease a 9×5 loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy removal. Then, measure out the remaining ingredients before you begin.
• Mix the wet ingredients. Using a fork, mash the bananas in a large mixing bowl. Then, whisk in the oil, yogurt, eggs, sugar and vanilla extract. Mix together until smooth. Set aside.
• Mix the dry ingredients. In a medium bowl, whisk together the flour, pie spice, baking powder, baking soda, and salt until evenly distributed.
• Combine the batter. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, be careful not to over-mix. If using, fold in chopped walnuts or chocolate chips or walnuts.
• Bake the banana bread. Transfer the batter to your prepared pan and bake for 55–60 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean.
• Cool completely. Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper to lift it out and transfer to a wire cooling rack. Allow it cool to room temperature (at least 20–30 minutes) before slicing.

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 240mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg

Why you’ll love this dairy free frittata

Frittatas are an excellent way to use up leftover and other ingredients. Typically they’re made with milk and eggs, similar to a quiche, but everything comes together in one pan. Thankfully, dairy free milk makes a great substitute and you really don’t need the cheese – just the right technique.

This dairy free version uses dairy free milk to keep the eggs fluffy and tender, and the bacon, arugula, and cherry tomatoes add so much flavor.

This recipe is the perfect addition to your brunch menu, but it also makes a delicious last minute dinner or lunch. You can also mix up the veggies and other add-ins to use what you have in your fridge.

More dairy free breakfast recipes: dairy free crepes / dairy free breakfast casserole / dairy free cinnamon rolls / dairy free french toast

Ingredient notes:

• Dairy free milk – Use an unsweetened, plain variety. Oat milk and almond milk both work well. Avoid anything sweetened or flavored, as it will affect the flavor of the eggs.
• Cherry tomatoes – Halved cherry tomatoes get just tender enough in the pan without releasing too much liquid. Grape tomatoes make an easy swap.
• Arugula – Arugula wilts down a lot, so you need much more than you would if you used a different vegetable like broccoli. I love it because it adds a slightly peppery flavor that pairs well with the bacon. Baby spinach is a great equal volume swap. If you want to use another veggie, you’ll need about 1 cup.
• Fresh chives – If you don’t have chives, thinly sliced green onion will be your best alternative, but diced onion or shallots would work, too, but you’ll need to cook them down with the rest of the vegetables.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Melissa’s tips + tricks:

1. Don’t skip draining the bacon grease. Leaving about 1 tablespoon in the pan is just enough to cook the vegetables without making the frittata greasy.
2. Let it rest before slicing. Give the frittata a few minutes out of the oven before cutting into it. It firms up as it cools slightly and slices much more cleanly.

Frequently asked questions

This recipe would be great with: avocado citrus salad / lavender blackberry scones / rose lemonade / million dollar bacon

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Dairy Free Frittata

This dairy free frittata is a simple, one-pan meal packed with crispy bacon, wilted arugula, and cherry tomatoes. Made with dairy free milk and no cheese at all, this flavorful frittata bakes up fluffy and golden in a cast iron skillet. It's perfect for breakfast, brunch, or even a last minute weeknight dinner.

Course Breakfast

Cuisine Italian

Keyword dairy free frittata, frittata, tomato frittata

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 265kcal

Ingredients

• 4 slices bacon cut into thin strips
• 6 large eggs
• 2/3 cup dairy free milk unsweetened, plain
• 1/2 teaspoon coarse salt divided
• Black pepper to taste
• 1 cup halved cherry tomatoes
• 2-3 cups baby arugula
• 2 tablespoons chopped fresh chives

Instructions

• Mise en place. Preheat oven to 400˚F. Chop the vegetables and measure out ingredients before you begin.
• Cook the bacon. Heat a cast iron skill over medium heat. Add the bacon and cook, stirring frequently, until the fat has rendered and the bacon is crispy. Transfer bacon to a plate and drain most of the grease, leaving about 1 tablespoon in the pan.
• Beat the eggs. While the bacon is cooking, add the eggs and dairy free milk to a large mixing bowl. Season with 1/4 teaspoon of salt and black pepper, to taste, and beat with a fork or whisk until combined.
• Sauté the veggies. Add the tomatoes and season with 1/4 teaspoon of coarse salt and black pepper, to taste. Cook until slightly tender, about 2 minutes. Then, add the arugula and cook until mostly wilted. Next, return the bacon to the pan and add the chives and egg mixture. Stir to combine.
• Bake the frittata. Transfer the frittata to the oven and bake for 15-20 minutes, or until eggs have set and the edges begin to pull away from the pan.
• Garnish and serve. Remove the frittata from the oven and garnish with extra arugula before serving.

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Nutrition

Calories: 265kcal | Carbohydrates: 2g | Protein: 15g | Fat: 22g | Trans Fat: 0.1g | Cholesterol: 303mg | Sodium: 657mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 2mg

Why you’ll love this dairy free pie crust

Homemade pie crust can feel intimidating, but once you make it yourself, it’s hard to go back to store bought. Don’t get me wrong, store bought works great and it’s usually already dairy free, but there is just something about homemade pie crust.

This recipe comes together in a food processor in just a few minutes, and you can use whatever fat you have on hand. Shortening, dairy free butter, and lard all produce a great crust. They each bring something slightly different to the table, and with the right knowledge you can adjust the recipe to get exactly what you’re looking for – flaky, golden pie crust.

This recipe makes enough for a double crust pie. If you only need a single crust, it’s easy to cut the recipe in half or you can make the full batch and freeze the extra for next time!

More dairy free basics: dairy free buttermilk / dairy free biscuits / dairy free cream ricotta cheese / dairy free frosting

Ingredient notes:

• All-purpose flour – I have not tested this recipe with anything other than all-purpose flour. Do not substitute with bread flour or cake flour, as both will affect the texture of the crust. If you want to make it gluten free, I recommend using a recipe that was developed specifically for gluten free pie crust.
• Fat – This is a choose your own adventure, but it’s also the most important ingredient in your pie crust. Your choice of fat will affect the final texture and flavor. Whichever fat you choose, it needs to be very cold — this is what creates those flaky layers.
• Sugar – You don’t need a ton of sugar but this adds a bit of sweetness and helps with browning. You can omit it for a savory pie crust.
• Salt – Don’t skip this if you’re using lard or shortening (or even an unsalted dairy free butter). It brings the flavors together and prevents the pie crust from being bland.
• Ice water – The amount of water you need is going to vary depending on the fat you use and the humidity in your kitchen. Either way, you want it to be as cold as possible.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Choosing your fat:

Vegetable shortening is 100% fat with no water content, which makes it very easy to work with. It produces a light, tender, and very flaky crust with a neutral flavor. It’s less likely to melt while you’re working with the dough, so it’s a great option if you’re new to pie crust, and it’s also shelf stable so it’s great when you don’t want to run to the store. This is usually what I choose because we always have it on hand.

Different brands of palm shortening will perform differently in your pie crust recipe. While I love using non-hydrogenated and sustainably sourced shortening, I’ve found that it needs a little more water than Crisco in this recipe.

Dairy free butter creates a more flavorful crust with a slightly better color, but it can be much harder to work with than shortening thanks to its water content. It softens faster and is easier to overwork. Keep it very cold – in the freezer till you actually add it – work quickly. You will most likely need less water. This is my least favorite option, but it might be worth it if you want that classic buttery flavor.

Lard makes an exceptionally flaky crust with a savory, rich flavor, and it’s actually easier to work with than dairy free butter because it has almost zero water and a higher melting point. I use lard in my biscochitos and it’s so flavorful and flaky. This is the way to go if you want that something special to elevate your pies and wow your guests.

Keep in mind that, lard is not vegan, so you’ll want to avoid this if you’re baking for someone who is.

Melissa’s tips + tricks:

1. Keep everything cold. Cold fat is the key to a flaky pie crust. I like to pop my fat in the freezer for at least 15-30 minutes, sometimes even the night before. You can even chill your food processor bowl if you’re working in a hot kitchen.
2. Don’t overwork the dough. Overworking the dough develops gluten, which makes it tough and chewy instead of tender and flaky. Pulse the food processor instead of letting it run continuously, and stop as soon as the dough comes together.
3. Add water gradually. The amount of water you need can vary based on your fat, your flour, and even the humidity in your kitchen. Start with ¼ cup and add a tablespoon at a time. The dough should hold together when pinched but shouldn’t look or feel sticky.
4. Don’t be afraid of fat pockets. If your crust has chunks of butter or shortening scattered throughout, that’s ok! In fact, the best pie crusts look lumpy until rolled. You’ll end up with a super flaky crust.
5. Make ahead and freeze. This dough freezes beautifully. Wrap each disc tightly in plastic wrap, place in a zip-top freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Frequently asked questions

Recipes to make with your pie crust:

• Blueberry crumble pie
• Door County sour cherry pie
• Maple bourbon apple tarts
• Tourtiere: Canadian meat pie recipe
• Dairy free pumpkin pie

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Dairy Free Pie Crust

Made with just a few ingredients, this homemade dairy free pie crust recipe can be made with a variety of butter alternatives and will give you the perfect, flaky results every time. The full recipe makes enough for a double crust pie, and it freezes beautifully for easy holiday prep.

Course Desserts

Cuisine American

Keyword dairy free, easy, pie, pie crust, shortening, vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings

Calories 187kcal

Author Melissa Belanger

Ingredients

• 1 cup vegetable shortening, or fat alternative chilled (190-200g)
• 2 1/2 cups all-purpose flour 300g
• 1/4 – 1/2 cups ice water
• 1 tablespoon sugar
• 1 teaspoon coarse salt

Instructions

• Mix the dry ingredients. In the bowl of a food processor, combine the flour, sugar and salt, pulsing until well mixed.
• Cut in the fat. Add shortening, or fat of your choosing, and pulse until mixture looks crumbly or slightly mealy.
• Bring it together. While continuing to pulse, slowly drizzle water through the top opening until the mixture forms a dough. Be careful not to overwork the dough.
• Portion and chill. Divide mixture in half and roll each half into a ball. Flatten into a round disc and cover with plastic wrap.
• Roll and bake. Refrigerate for at least 30 minutes or until ready to use. Remove from fridge and roll to desired thickness and size.

Notes

*Fat alternatives:

• 1 cup lard (208g)
• 1 cup dairy free butter (223g)

Nutrition

Serving: 16g | Calories: 187kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Trans Fat: 2g | Sodium: 146mg | Fiber: 1g | Sugar: 1g

Why you’ll love these coconut cupcakes

These toasted coconut cupcakes are one of my favorite ways to celebrate Easter – or even just the spring season! They’re topped with a creamy coconut frosting, covered in toasted coconut flakes, and finished with a few speckled jelly beans to look just like a little bird’s nest. They’re almost too cute to eat.

The toasted coconut adds a nutty, slightly caramelized flavor that takes these cupcakes from good to really good. And it’s such an easy step — just a few minutes in the oven and you’re done.

They’re also super simple to decorate. Just spread the frosting, press the coconut on top, and nestle a few jelly beans in the center. No piping bag required, but if you do feel like piping them, that’s ok too.

More spring dessert recipes: dairy free carrot cake / dairy free lemon bars / dirt cups / dairy free creme brulee

Ingredients & substitutions

• Dairy free butter – We like to use Earth Balance buttery sticks, but any brand of dairy free butter should work. Ours usually contains salt. If you’re butter doesn’t, you will want to add a pinch of salt to the batter to balance the sweetness.
• Full-fat canned coconut milk – Make sure you’re using canned, not refrigerated. Full-fat canned coconut milk is much thicker and richer, which gives these cupcakes a tender crumb and the frosting a creamy texture. Give the can a good shake before opening.
• Toasted sweetened coconut flakes – You’ll use toasted coconut in the batter and on top, so toast it all at once (about 1 cup total). See Melissa’s tips below for how to do it. You need sweetened coconut flakes because they have the extra moisture needed for the recipe.
• Speckled jelly beans – We use Brach’s Speckled Jelly Bird Eggs for the bird’s nest look, but you can use any type of jelly bean you prefer. If you aren’t dairy free, a robin’s egg malted egg would be super cute!

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Frequently asked questions

Also Easter recipes: pineapple stuffing / dairy free quiche lorraine / my favorite roasted carrots / dairy free scalloped potatoes

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Toasted Coconut Cupcakes

These dairy free toasted coconut cupcakes have a tender crumb packed with nutty coconut flavor, topped with creamy coconut frosting, toasted coconut flakes, and speckled jelly beans for an adorable bird's nest look. They're perfect for spring and Easter!

Course cake, Dessert, Desserts

Keyword bird’s nest cupcakes, coconut cupcakes, dairy free cupcakes, Easter cupcakes, jelly bean cupcakes, spring cupcakes, toasted coconut cupcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 cupcakes

Calories 394kcal

Ingredients

For the toasted coconut:

• 1 cup sweetened coconut flakes divided

For the cupcakes:

• 1 1/4 cups all-purpose flour 150g
• 1 1/2 teaspoons baking powder
• 1/4 cup dairy free butter room temperature
• 3/4 cup sugar 150g
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 large eggs room temperature
• 3/4 cup full-fat canned coconut milk
• 1/2 cup toasted sweetened coconut flakes about 45-50g

For the frosting:

• 1/2 cup dairy free butter room temperature
• 2 tablespoons full-fat canned coconut milk
• 1/2 teaspoon coconut extract
• 2-3 cups powdered sugar 240-360g

For decorating:

• 1/2 cup toasted sweetened coconut flakes about 45-50g
• 36 speckled jelly beans 3 per cupcake

Instructions

• Toast the coconut. Preheat the oven to 325°F and spread 1 cup of sweetened coconut flakes in an even layer on a rimmed baking sheet. Toast for 5–8 minutes, stirring every 2 minutes, until the flakes are golden brown. Watch closely — they can burn quickly. Remove from the oven and let cool completely. Set aside 1/2 cup for the batter and 1/2 cup for topping.
• Mise en place. Increase the oven temperature to 350°F and line a 12-cup muffin pan with cupcake liners. Then, measure out your ingredients before you begin.
• Make the batter. In a medium bowl, whisk together the flour and baking powder. Set aside.

  In a large bowl with an electric mixer, cream the dairy free butter and sugar together at a medium speed until light and fluffy, about 2 minutes.

  Mix in the vanilla and coconut extract. Then, add the eggs, one at a time, beating until fully incorporated before adding the next.

  Next, add half the flour mixture, and beat at a low speed until combined. Then, mix in half the coconut milk and mix until smooth. Then, repeat with the remaining flour and coconut milk, scraping down the sides of the bowl, as needed.

  Then, mix in 1/2 cup toasted coconut flakes until evenly distributed in the batter.
• Bake the cupcakes. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full (about 3 tablespoons each).

  Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

  Remove from the oven and allow the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
• Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter, coconut milk, and coconut extract at a medium speed until smooth.

  Add 1 cup of powdered sugar and mix until fully combined. Then, add the next cup and mix until combined.

  If needed, add more powdered sugar, about 1/2 cup at a time, until the frosting is thick but spreadable.
• Frost and decorate. Working one cupcake at a time, spread or pipe a generous amount of frosting on each cupcake. Immediately press the toasted coconut flakes on top and top with 2–3 speckled jelly beans in the center to create a bird's nest look. Repeat with remaining cupcakes.

Nutrition

Serving: 12cupcake | Calories: 394kcal | Carbohydrates: 56g | Protein: 3g | Fat: 18g | Trans Fat: 2g | Cholesterol: 31mg | Sodium: 186mg | Fiber: 1g | Sugar: 43g | Vitamin C: 0.2mg

Why you’ll love this dairy free carrot cake

Carrot cake has always been a favorite of mine. The tender, spiced cake layers, the cream cheese frosting. What’s not to love?

The cake itself bakes up into two thick layers with moist, almost melted carrots throughout. As far as mix-ins go, sometimes we skip them and sometimes we don’t. I know this can be a touchy subject for some. I’m personally team walnut pieces, but my kids aren’t big fans, so we have been leaving them out.

Either way, this cake delivers that classic carrot cake flavor without the dairy, and you will absolutely love it.

More dairy free Easter recipes: dairy free quiche / dairy free lemon bars / dairy free hollandaise sauce / dairy free scalloped potatoes

Melissa’s tips & tricks:

1. Shred your carrots. Coarse shreds don’t soften as much during baking so I like to use the fine side of a box grater to get nice thin carrot shreds.
2. Make ahead tip: The unfrosted layers can be wrapped tightly and stored at room temperature for up to 1 day, or frozen for up to 1 month, and the frosting will keep for about 1 week in the fridge. So to cut down on overwhelm, I typically do all of my baking and making the day before I plan to assemble.

Frequently asked questions

More dairy free cake recipes: dairy free vanilla cake / dairy free birthday cake / dairy free chocolate cake / peanut butter and jelly cake

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Dairy Free Carrot Cake

Carrot cake lovers, this one's for you! This dairy free carrot cake is everything you've been missing. Packed with tender carrots, warm spices and a just hint of orange for brightness, it's topped with tangy cream cheese frosting. It's the perfect dessert for Easter, and no one will know it's dairy free.

Course cake, Dessert

Keyword dairy free cake, dairy free carrot cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Servings 12 servings

Calories 779kcal

Ingredients

For the cake:

• 4 large carrots peeled and finely shredded (about 2 1/2 – 3 cups / 300g)
• 2 3/4 cups all-purpose flour 330g
• 1 cup brown sugar 225g
• 3/4 cup granulated sugar 150g
• 1 cup neutral oil
• 4 large eggs 200g
• 2 teaspoons orange zest
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt

For the frosting:

• 1 8-ounce container dairy free cream cheese 200g, room temperature
• 1/2 cup dairy free butter room temperature
• 1/2 cup vegetable shortening room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon unsweetened, plain dairy free milk
• 1/2 cup cornstarch 60g
• 1 pinch coarse salt optional
• 5-6 cups powdered sugar 600-720g

Instructions

• Mise en place. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.

  Then, grate the carrots and measure out your ingredients before you begin.
• Coat the carrots. Place the shredded carrots in a small bowl and toss with 1 tablespoon of flour until evenly coated. Set aside.
• Make the batter. In a mixing bowl, whisk the remaining flour, baking powder, baking soda, salt and spices together until combined. Set the bowl aside for later.

  In a separate bowl (or in the bowl of an electric mixer), mix the oil, brown sugar, sugar, eggs, and orange zest until smooth and well combined.

  Next, add the dry ingredients and mix until combined.

  Then, add the carrots to the bowl, along with any optional mix-ins and stir until evenly distributed.
• Bake the layers. Divide the batter between your prepared pans and bake for 35-40 minutes, or the tops have fully set and an inserted toothpick comes out clean.

  Remove from oven and allow the cake to cool for at least 10 minutes before turning them onto a wire cooling rack.
• Make the frosting. With an electric mixer, beat the dairy free cream cheese, dairy free butter and shortening until combined.

  Then, add vanilla extract, 1 tablespoon of dairy free milk, cornstarch and salt.

  Next, mix in powdered sugar, about 1 cup at a time, until the frosting has reached your desired consistency.
• Assemble your cake. When the cake layers have completely cooled, spread a layer of frosting on top of one, then add the next layer. Use the rest of the frosting to cover the cake.

  If you have extra frosting, it can be used for piping or discarded.

Video

Nutrition

Calories: 779kcal | Carbohydrates: 110g | Protein: 5g | Fat: 36g | Trans Fat: 3g | Cholesterol: 62mg | Sodium: 467mg | Fiber: 2g | Sugar: 81g | Vitamin C: 2mg

More dairy free soup recipes: chicken tortilla soup / potato leek soup with ham / vegetable beef barley soup / Wisconsin booyah

Ingredient notes:

• Russet potatoes – This type of potato has a higher starch content and make a great choice for soups, as they absorb flavor and lends to the creaminess of the soup. You can leave the skins on or peel them – totally up to you.
• Full fat coconut milk – This gives the soup a rich, creamy base. You want the full fat kind from a can. My favorite brand is Aroy-D, but any brand will work as long as it isn’t light. If you don’t want to use coconut milk, a creamy oat milk should work to give you the rich, creamy mouthful you’re looking for.
• Dairy free milk – Use any unsweetened dairy free milk you prefer. I typically use almond milk or oat milk, both work great. Be sure to avoid sweetened or flavored varieties as they’ll affect the flavor of the soup.
• All-purpose flour or cornstarch – You can use either of these thickening agents in your soup. Opt for cornstarch if you are looking to make this recipe gluten free (you’ll also want to make sure your stock is gluten free).

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Melissa’s tips + tricks:

1. Adjust the thickness to your preference. If your soup is too thick after adding the slurry, thin it out with a bit more broth or dairy free milk. If it’s too thin, let it simmer longer or add a bit more thickener mixed with cold liquid.
2. Make it ahead. This soup keeps well in the refrigerator for 3-4 days and actually tastes even better the next day as the flavors meld together. Reheat gently on the stovetop, adding a splash of broth or dairy free milk if needed.

Frequently asked questions

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Dairy Free Potato Soup

This creamy dairy free potato soup is loaded with tender potatoes and vegetables for a hearty and satisfying meal. Inspired by the classic baked potato soup, this milk free version is the perfect comfort food for chilly days, and you can easily customize it with your favorite toppings to make it a loaded baked potato soup.

Course Soup

Cuisine American

Keyword baked potato soup, dairy free potato soup, gluten free potato soup, loaded baked potato soup, old fashioned potato soup recipe, potato soup, potato soup recipe, recipe old fashioned potato soup

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 340kcal

Author Melissa Belanger

Ingredients

For the soup:

• 2 tablespoons olive oil
• 1 large sweet onion chopped
• 2 ribs celery chopped
• 2 large carrots peeled and chopped
• 1 ½ teaspoons coarse salt divided
• 3 cloves garlic minced
• 3 large russet potatoes peeled and cubed
• 1 15-ounce can full-fat canned coconut milk
• 2 cups unsweetened, plain dairy free milk
• 4 cups chicken or vegetable stock divided
• 1/3 cup all-purpose flour or 3 tablespoons cornstarch
• 1/2 teaspoon black pepper

For topping:

• Sliced green onion
• Chopped bacon
• Dairy free cheese shreds optional

Instructions

• Make the slurry. In a small bowl, whisk together flour (or cornstarch) and 1/2 cup of the cold broth until completely smooth. Set aside.
• Sauté the veggies. In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion, celery, carrot and 1/2 teaspoon coarse salt. Sauté, stirring occasionally, until softened – about 5 to 7 minutes.

  Then, add the garlic and cook until the garlic is fragrant, about 30 seconds.
• Simmer the soup. Next, add potatoes, milk and the remaining broth. Bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes, or until potatoes are tender when pierced with a fork.
• Thicken the soup. Stir the flour-broth mixture (give it a quick whisk if needed) and pour it into the soup. Stir well and continue to simmer until thickened – about 5 to 10 minutes.
• Season and serve. Season with remaining salt, black pepper, and parsley. If needed, adjust seasoning with salt & pepper before serving with desired toppings.

Video

Notes

To make this recipe gluten free: be sure to use cornstarch as the thickener and a gluten free broth.

Nutrition

Serving: 1cup | Calories: 340kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Cholesterol: 4mg | Sodium: 727mg | Fiber: 3g | Sugar: 6g | Vitamin C: 12mg

Melissa’s tips + tricks:

1. Slice your potatoes nice and thin. The key to getting a really tender scalloped potatoes is slicing them really thinly. You can definitely do this with a knife, but the process goes a little faster if you have a mandolin. Once you’re potatoes are sliced, place them in a bowl and cover them with cold water to prevent them from turning brown.
2. Make ahead tip: You can make this recipe and refrigerate it for up to 24 hours before baking it. Add about 5-10 minutes to the covered baking time if starting from cold.
3. Storage and reheating. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover and reheat the entire dish in a 350°F oven until warmed through.

More dairy free holiday recipes: dairy free green bean casserole / dairy free pumpkin pie / homemade stuffing / healthy sweet potato casserole

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Dairy Free Scalloped Potatoes

You don't need cheese or milk to make creamy scalloped potatoes. These dairy free scalloped potatoes are thinly sliced and baked in a rich, garlicky béchamel sauce until tender. They make a perfect addition to any holiday table.

Course Side Dish

Cuisine American, French

Keyword dairy free, dairy-free scalloped potatoes, potatoes, scalloped potatoes, Thanksgiving, vegan, vegan scalloped potatoes

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 170kcal

Author Melissa Belanger

Ingredients

• 6 medium russet potatoes peeled and sliced
• 4 tablespoons dairy free butter
• 2 – 3 garlic cloves minced
• 4 tablespoons all-purpose flour or 2 tablespoons cornstarch (GF)
• 2 cups unsweetened dairy free milk
• 1 cup full-fat canned coconut milk
• 1 teaspoon nutritional yeast
• 1/2 tablespoon coarse salt
• Black pepper to taste

Instructions

• Mise en place. Preheat oven to 400˚F. Slice your potatoes and place them in a large bowl of cold water to prevent them from turning brown. Then, measure the rest of your ingredients before starting.
• Make the sauce. Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Next, whisk in your flour until you have a smooth roux.

  Then, slowly whisk in your dairy free milks, whisking until everything is smooth. Add the remaining ingredients and bring the sauce to a strong simmer. Cook until sauce has thickened enough to coat the back of a spoon. Remove it from the heat until you're ready to add it to the baking dish.
• Assemble the dish. Drain your potatoes and layer half of them in 9×13 baking dish, and cover with half of the sauce. Repeat with remaining potatoes and sauce.
• Bake until tender. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 25 – 30 minutes.

  Remove from the oven and allow the scalloped potatoes to rest for at least 10 minutes before serving. If desired, garnish with fresh herbs before serving.

Video

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Sodium: 357mg | Fiber: 2g | Sugar: 1g | Vitamin C: 6mg

Melissa’s tips + tricks:

1. Use room temperature ingredients. Room temperature butter and milk are essential for a smooth batter, but keep in mind that dairy free butter softens faster than regular butter so you only need to pull it from the fridge when you start preheating the oven.
2. Grease your pans the easy way – I like to use cooking spray to grease my pans before flouring them. I think it’s easier than using shortening or butter, and you get a nice thin coat of oil.
3. Use a kitchen scale! If you want your cake to turn out, I recommend measuring by weight rather than volume. It can make a huge difference in the overall outcome of your baking recipes. Plus, you can use the scale to divide the batter equally between your two pans to help your layers bake evenly.
4. Don’t rush the cooling. The cake layers need to be completely cool before you frost them. Otherwise, your frosting will potentially melt and/or slide around on the cake.

More dairy free desserts: dairy free dirt cups / dairy free cheesecake / dairy free birthday cake / dairy free lemon bars

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Dairy Free Vanilla Cake

This dairy free vanilla cake is the cake recipe you've been looking for. Made with real eggs and no butter, this cake is infused with real vanilla bean paste to get the ultimate vanilla flavor. It's delicate crumb and light frosting flecked with real vanilla beans is sure to fool even the pickiest dairy eaters.

Course Dessert, Desserts

Keyword dairy free cake, dairy free vanilla cake, vanilla bean cake, white cake recipe

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 739kcal

Ingredients

For the cake:

• 3 cups all-purpose flour 360g
• 3 tablespoons cornstarch
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt*
• 1 cup dairy free butter 2 sticks, room temperature
• 2 cups sugar 420g
• 6 large egg whites 180g, room temperature
• 1 1/4 cups unsweetened dairy free milk room temperature
• 3 teaspoons vanilla bean paste

For the frosting:

• 1/2 cup dairy free butter 1 stick, room temperature
• 1/2 cup vegetable shortening
• 5 cups powdered sugar
• 2-4 tablespoons unsweetened dairy free milk
• 1 teaspoon vanilla bean paste
• 1 pinch coarse salt*

Instructions

• Mise en place. Preheat your oven to 350˚F. Grease and flour two 8-inch cake pans. Then, gather your ingredients and measure them out before starting.
• Make the batter. In a mixing bowl, whisk the flour, cornstarch, baking powder and salt together until combined. Set the bowl aside for later.
• Then, add the butter to the bowl of an electric mixer and beat until light and fluffy. Then add the sugar and continue to beat until fully creamed and lighter in color – about 1 minute. Then, add the egg whites, one at a time, and beating to incorporate between each addition.
• Next, alternate between adding some of the milk, vanilla bean paste and some of the flour mixture, beating each addition until it’s incorporated, being careful not to over mix. Scrape the sides as needed and continue to beat until the batter is smooth.
• Bake the cakes. Divide the batter between your prepared pans and bake the cake layers for about 35 – 45 minutes. The cake is done when the center no longer wobbles and an inserted toothpick comes out clean. Remove them from the oven and allow them to cool for about 10 minutes before carefully flipping them onto a cooling rack.
• Make the frosting. With an electric mixer, beat the dairy free butter and shortening until combined. Then add 1 tablespoon of milk, the vanilla bean paste, a pinch of salt (if using). Then, mix in powdered sugar – in 3/4 cup increments – until incorporated. As you add sugar, you will need to add more dairy free milk to help mix and to get to your desired thickness. I generally add about 3 – 4 tablespoons total.
• Assemble your cake. When the cake has completely cooled, spread a thin layer of frosting on top of one layer, then add the next layer. Use the rest of the frosting to cover the cake. If you have extra frosting, it can be used for piping or discarded.

Video

Notes

*Reduce salt to 1/4 teaspoon in the batter and omit from the frosting if your dairy free butter is salted

Nutrition

Serving: 1slice | Calories: 739kcal | Carbohydrates: 110g | Protein: 5g | Fat: 31g | Trans Fat: 1g | Sodium: 471mg | Fiber: 1g | Sugar: 83g