30+ Mouthwatering Dairy-Free Brunch Casserole Recipes for Every Occasion

Brunch is the perfect time to indulge in a comforting, delicious meal with family and friends.

But if you or your guests are avoiding dairy, finding the right recipes can be a challenge.

Fear not! We’ve rounded up 30+ dairy-free brunch casserole recipes that are just as flavorful and satisfying as their cheesy counterparts.

Whether you’re craving something savory like a vegetable-packed bake or a sweet dish that’s naturally dairy-free, there’s something in this list for everyone.

These casseroles are easy to prepare, nutritious, and ideal for any occasion, from casual weekend brunches to festive gatherings.

So, roll up your sleeves and get ready to discover a new favorite dairy-free brunch casserole!

30+ Mouthwatering Dairy-Free Brunch Casserole Recipes for Every Occasion

With these 30+ dairy-free brunch casserole recipes, you’ll never have to worry about missing out on a hearty, flavorful meal.

From savory to sweet, the possibilities are endless, and each recipe is packed with wholesome ingredients that everyone will love.

Whether you’re feeding a crowd or just enjoying a quiet weekend at home, these casseroles are the perfect way to create a memorable brunch.

So, gather your ingredients, preheat your oven, and get ready to treat yourself to a mouthwatering, dairy-free brunch that’s sure to impress!

Dairy-Free Tofu Scramble Casserole

This dairy-free tofu scramble casserole is a hearty and nutritious brunch dish that perfectly mimics scrambled eggs, with the added benefits of plant-based protein. It combines crumbled tofu with savory vegetables, dairy-free cheese, and spices to create a satisfying and flavor-packed casserole. Ideal for a filling breakfast or brunch, it’s an excellent choice for vegans and those avoiding dairy.

Ingredients:

• 1 block of firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1/2 cup dairy-free shredded cheese
• 1/4 cup nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• 1 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
2. Heat olive oil in a pan over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 5 minutes.
3. Add the crumbled tofu to the pan, stirring to combine. Add turmeric, garlic powder, salt, and pepper, and cook for another 5 minutes, letting the flavors meld together.
4. Stir in chopped spinach, dairy-free cheese, and nutritional yeast. Pour in almond milk and stir until everything is well coated.
5. Transfer the tofu mixture into the prepared baking dish. If you like a crunchy topping, sprinkle gluten-free breadcrumbs over the casserole.
6. Bake for 25-30 minutes, or until the casserole is golden and bubbly. Let it cool for a few minutes before serving.

This dairy-free tofu scramble casserole is the perfect dish to serve at a weekend brunch or holiday morning. It’s full of vibrant flavors and textures, providing a great alternative to traditional egg-based casseroles. Plus, with its versatility, you can customize it with your favorite vegetables and spices to make it uniquely yours. Serve alongside fresh fruit or a green salad for a well-rounded, satisfying meal.

Dairy-Free Sweet Potato and Black Bean Casserole

Packed with nutritious ingredients, this dairy-free sweet potato and black bean casserole is a comforting and hearty dish perfect for brunch. Sweet potatoes are roasted to perfection, paired with black beans, and topped with a flavorful dairy-free avocado dressing. This casserole offers a delicious balance of sweet, savory, and creamy flavors, making it an irresistible choice for a plant-based brunch.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup cilantro, chopped
• 1 ripe avocado
• 2 tablespoons lime juice
• 1/4 cup water
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
3. While the sweet potatoes roast, combine the black beans, corn, and cilantro in a large bowl.
4. For the avocado dressing, blend the avocado, lime juice, water, and olive oil until smooth.
5. Once the sweet potatoes are done roasting, transfer them to the bowl with black beans and corn. Gently toss to combine.
6. Pour the avocado dressing over the casserole and mix until everything is evenly coated.
7. Serve warm, garnished with additional cilantro if desired.

This dairy-free sweet potato and black bean casserole is an excellent option for brunch gatherings or a nutritious meal to start the day. The combination of sweet and savory ingredients, paired with the creamy avocado dressing, provides a comforting, satisfying dish that everyone will enjoy. Whether you’re vegan or simply seeking a dairy-free option, this casserole is a flavorful and fulfilling choice.

Dairy-Free Spinach and Mushroom Breakfast Casserole

This dairy-free spinach and mushroom breakfast casserole is a savory and wholesome brunch dish that will satisfy both your taste buds and your nutritional needs. The casserole features tender mushrooms and leafy spinach, along with a savory tofu base that mimics traditional egg casserole. It’s gluten-free, dairy-free, and packed with flavor—perfect for brunch with friends or a family gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh mushrooms, sliced
• 4 cups spinach, chopped
• 1 block firm tofu, drained and crumbled
• 1/4 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until soft, about 3 minutes.
3. Add the mushrooms and cook for an additional 5 minutes, or until they release their moisture and begin to brown.
4. Stir in the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
5. In a large bowl, combine the crumbled tofu, almond milk, nutritional yeast, thyme, garlic powder, salt, and pepper. Mix well until the tofu is well coated and the mixture is creamy.
6. Add the sautéed vegetables to the tofu mixture, stirring gently to combine.
7. Transfer the mixture into the prepared baking dish and top with gluten-free breadcrumbs, if desired.
8. Bake for 25-30 minutes, until the casserole is golden brown and set.

This dairy-free spinach and mushroom breakfast casserole is an easy, nutrient-dense brunch option that’s full of flavor and texture. The tofu base creates a satisfying consistency, while the combination of mushrooms and spinach adds depth and earthiness to the dish. It’s perfect for feeding a crowd and can be made ahead of time for a convenient, stress-free brunch. Enjoy it with a side of fruit or a fresh salad for a complete meal!

Dairy-Free Veggie Frittata Casserole

This dairy-free veggie frittata casserole is a vibrant and protein-packed dish that’s perfect for a brunch gathering. Featuring an array of fresh vegetables, chickpea flour, and a blend of spices, it’s a savory, satisfying meal that will keep you full and energized. This casserole mimics the texture and flavor of a traditional frittata but without any dairy, making it ideal for those who are dairy intolerant or following a vegan diet.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup mushrooms, sliced
• 1 cup chickpea flour
• 1 cup water
• 1/4 cup nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking for 3-4 minutes until softened.
3. Add the zucchini, tomatoes, and mushrooms, and cook for an additional 5 minutes until the vegetables are tender.
4. In a separate bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt, and pepper until smooth and well combined.
5. Add the sautéed vegetables to the chickpea flour mixture and stir to combine.
6. Pour the vegetable and chickpea flour mixture into the prepared baking dish, spreading it out evenly.
7. Bake for 25-30 minutes, or until the top is golden and the frittata is firm to the touch.
8. Garnish with fresh parsley before serving.

This dairy-free veggie frittata casserole is a flavorful, wholesome dish that will impress at any brunch. It’s packed with nutrients from the fresh vegetables and chickpea flour, making it an excellent choice for a light yet filling meal. Whether you’re looking for a savory breakfast or a crowd-pleasing brunch, this casserole is sure to become a staple in your dairy-free recipe repertoire.

Dairy-Free Apple Cinnamon Oatmeal Casserole

This dairy-free apple cinnamon oatmeal casserole is a cozy and comforting brunch option that’s perfect for fall or any time you crave something warm and hearty. The sweet apples and aromatic cinnamon combine with rolled oats and a dairy-free milk base to create a casserole that’s both delicious and nutritious. It’s a great choice for those seeking a gluten-free, dairy-free, and vegan-friendly breakfast or brunch dish.

Ingredients:

• 2 large apples, peeled and diced
• 2 tablespoons maple syrup
• 1 tablespoon ground cinnamon
• 2 cups rolled oats
• 1 1/2 cups unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. In a medium bowl, toss the diced apples with 1 tablespoon of maple syrup and ground cinnamon. Set aside.
3. In a separate bowl, combine the rolled oats, almond milk, vanilla extract, remaining maple syrup, raisins, walnuts, and salt. Stir until well mixed.
4. Fold the cinnamon-spiced apples into the oat mixture and pour everything into the prepared baking dish.
5. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal has set.
6. Let the casserole cool for a few minutes before serving.

This dairy-free apple cinnamon oatmeal casserole is a warm, comforting dish that brings together the natural sweetness of apples and the warmth of cinnamon, making it the ideal brunch dish. The oats provide a hearty base, while the raisins and walnuts add texture and additional flavor. It’s a satisfying and healthy option for a wholesome breakfast or brunch that can easily be made ahead of time for a stress-free morning.

Dairy-Free Potato and Leek Casserole

This dairy-free potato and leek casserole is a creamy and savory brunch dish that’s perfect for cozy gatherings. The combination of tender potatoes and sweet, mild leeks is elevated by a flavorful dairy-free sauce that binds the ingredients together. This casserole is a comforting alternative to traditional cheesy potato dishes and offers a satisfying, dairy-free option for those seeking a rich and creamy brunch dish.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 2 leeks, cleaned and sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 1/2 cups unsweetened almond milk
• 2 tablespoons cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large pan, heat olive oil over medium heat. Add the sliced leeks and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. In a small bowl, whisk together almond milk and cornstarch until smooth.
4. Pour the almond milk mixture into the pan with leeks, adding thyme, onion powder, salt, and pepper. Stir and cook for another 5 minutes, allowing the sauce to thicken slightly.
5. Layer the thinly sliced potatoes in the prepared baking dish. Pour the leek sauce over the potatoes and gently toss to coat.
6. Cover with aluminum foil and bake for 40 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the top is golden brown.
7. Garnish with fresh parsley before serving.

This dairy-free potato and leek casserole is a rich and satisfying dish that’s perfect for brunch or as a side for any meal. The creamy leek sauce pairs wonderfully with the tender potatoes, making it a comforting and hearty option. With its dairy-free ingredients, this casserole caters to various dietary needs while still delivering delicious, indulgent flavors. It’s sure to be a hit at your next gathering!

Dairy-Free Quinoa and Veggie Casserole

This dairy-free quinoa and veggie casserole is a nutrient-packed, flavorful dish that combines quinoa with a variety of fresh vegetables. It’s a wholesome, protein-rich meal perfect for a brunch or lunch. The quinoa provides a light but filling base, while the vegetables add color and texture, all bound together by a savory dairy-free sauce. It’s easy to make and full of nutrients, making it a great option for those looking for a healthy, satisfying dish without any dairy.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 1 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Cook quinoa according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, sautéing for 3-4 minutes until softened.
4. Add zucchini, cherry tomatoes, and spinach to the skillet and cook for an additional 5 minutes, until the vegetables are tender and the spinach has wilted.
5. In a large bowl, combine the cooked quinoa, sautéed vegetables, almond milk, nutritional yeast, oregano, garlic powder, salt, and pepper. Stir until everything is well mixed.
6. Transfer the mixture to the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the top is golden and the casserole is set.
8. Garnish with fresh basil before serving, if desired.

This dairy-free quinoa and veggie casserole is a versatile and wholesome dish that can easily be made for any brunch or lunch gathering. Packed with protein, fiber, and essential vitamins, it’s an ideal option for those seeking a light yet filling meal. The combination of quinoa and vegetables, paired with the creamy dairy-free sauce, ensures that each bite is bursting with flavor. Plus, it’s easy to adapt with whatever veggies you have on hand, making it perfect for customizing to your taste.

Dairy-Free Zucchini and Tomato Casserole

This dairy-free zucchini and tomato casserole is a delicious, light, and flavorful dish perfect for summer brunches. The combination of fresh zucchini and ripe tomatoes, baked in a savory herb-infused sauce, makes this casserole both refreshing and satisfying. It’s naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions, and it’s an ideal way to incorporate more veggies into your diet.

Ingredients:

• 4 medium zucchinis, thinly sliced
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing for 3-4 minutes until fragrant.
3. Add sliced zucchini to the skillet and cook for 5-7 minutes until softened. Season with oregano, basil, salt, and pepper.
4. In a separate bowl, whisk together almond milk and nutritional yeast until smooth and creamy.
5. Layer half of the zucchini in the prepared baking dish, followed by a layer of halved cherry tomatoes. Repeat with the remaining zucchini and tomatoes.
6. Pour the almond milk mixture over the vegetables, ensuring everything is well coated.
7. Bake for 30-35 minutes, or until the casserole is golden and bubbly.
8. Garnish with fresh basil before serving, if desired.

This dairy-free zucchini and tomato casserole is a light, healthy, and incredibly flavorful dish that’s perfect for any brunch spread. It brings together the fresh flavors of zucchini and tomatoes, enhanced by a savory, creamy almond milk sauce. It’s naturally gluten-free, dairy-free, and vegan, making it a fantastic option for those with dietary preferences or restrictions. Whether served as a side dish or a main course, this casserole is sure to be a hit with everyone at the table.

Dairy-Free Cauliflower and Chickpea Casserole

This dairy-free cauliflower and chickpea casserole is a hearty and comforting dish, packed with protein and fiber from chickpeas and a subtle creaminess from the cauliflower. It’s a great vegetarian-friendly option that’s free from dairy and full of flavor. The casserole features a savory blend of spices and a smooth, creamy base, making it a perfect choice for brunch or as a healthy weeknight dinner.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 1 cup unsweetened almond milk
• 1 tablespoon tahini (optional for creaminess)
• 1/4 cup chopped parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Steam cauliflower florets for 5-7 minutes until tender, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
4. Add chickpeas to the skillet, followed by cumin, smoked paprika, turmeric, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. In a blender or food processor, combine steamed cauliflower, almond milk, and tahini (if using). Blend until smooth and creamy.
6. Stir the cauliflower cream mixture into the chickpea and onion mixture. Mix until everything is well combined.
7. Pour the mixture into the prepared baking dish and spread it evenly.
8. Bake for 25-30 minutes, or until the top is slightly golden.
9. Garnish with chopped parsley before serving.

This dairy-free cauliflower and chickpea casserole is a creamy, satisfying dish that makes the most of plant-based ingredients. The chickpeas provide protein and fiber, while the cauliflower adds a smooth and comforting texture. With warm spices like cumin and paprika, this casserole is full of rich, savory flavors. It’s perfect for a hearty brunch or a simple, nutritious dinner. You can also make it ahead of time for an easy-to-reheat option when you’re short on time.

Dairy-Free Sweet Potato and Black Bean Casserole

This dairy-free sweet potato and black bean casserole is a warm, comforting dish packed with the natural sweetness of roasted sweet potatoes and the heartiness of black beans. The perfect combination of flavors makes it a great option for brunch or dinner. The dish is full of nutrients, offering a good balance of carbohydrates, protein, and fiber. With a touch of spice and a savory sauce, this casserole is a delicious and satisfying meal that’s both dairy-free and vegan.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup unsweetened almond milk
• 2 tablespoons tomato paste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish.
2. Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender.
3. In a large mixing bowl, combine the roasted sweet potatoes, black beans, bell pepper, and corn.
4. In a separate bowl, whisk together almond milk, tomato paste, and lime juice. Pour the sauce over the vegetable mixture and toss to coat evenly.
5. Transfer the mixture into the prepared baking dish and bake for 20-25 minutes, until the casserole is heated through and the flavors meld together.
6. Garnish with fresh cilantro before serving.

This dairy-free sweet potato and black bean casserole is a flavorful and wholesome dish that is perfect for any brunch gathering. The combination of sweet potatoes, black beans, and vegetables offers a deliciously satisfying texture, while the spices bring a depth of flavor. The creamy, tangy almond milk sauce adds the perfect finishing touch to this easy-to-make casserole. Not only is it dairy-free and vegan, but it’s also packed with nutrients, making it an ideal choice for anyone seeking a hearty, plant-based meal.

Dairy-Free Tofu Scramble Casserole

This dairy-free tofu scramble casserole is a savory, protein-packed dish that makes a perfect brunch centerpiece. Made with crumbled tofu, vegetables, and a flavorful blend of seasonings, this casserole mimics the flavors and textures of scrambled eggs, making it a great option for those on a dairy-free or vegan diet. It’s customizable with your favorite veggies and spices, and it’s a great way to enjoy a filling, flavorful breakfast casserole without any dairy.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black salt (or regular salt)
• Salt and pepper to taste
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the onion, bell pepper, and mushrooms, sautéing for 5-7 minutes until softened.
3. Add the crumbled tofu to the skillet and cook for an additional 5 minutes, allowing the tofu to brown slightly.
4. Stir in the spinach, turmeric, garlic powder, black salt, salt, and pepper, cooking for another 2-3 minutes until the spinach wilts.
5. In a small bowl, whisk together almond milk and nutritional yeast. Pour the mixture into the tofu-veggie mixture and stir to combine.
6. Transfer the tofu mixture into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes, or until the casserole is set and slightly golden on top.
8. Garnish with fresh parsley before serving.

This dairy-free tofu scramble casserole is a wonderful alternative to traditional egg casseroles, offering the same comforting flavors without any dairy. Packed with protein from the tofu and a rich mix of vegetables, it’s a well-balanced dish that will leave you satisfied and energized. The addition of turmeric and nutritional yeast provides a deliciously savory, cheesy flavor, making this casserole a perfect choice for vegan brunches. You can easily customize the veggies and spices to your liking, making it a versatile and nourishing meal.

Dairy-Free Spaghetti Squash and Pesto Casserole

This dairy-free spaghetti squash and pesto casserole is a unique and flavorful dish that combines the light texture of spaghetti squash with a vibrant, nutty pesto sauce. It’s a great option for anyone seeking a dairy-free, lower-carb alternative to traditional pasta casseroles. The fresh pesto provides a rich, aromatic flavor, while the spaghetti squash acts as a healthy base. This casserole is both satisfying and packed with fresh ingredients, making it a perfect addition to your brunch or dinner menu.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup olive oil
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pine nuts for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, until the squash is tender and easily shredded with a fork.
2. While the squash is roasting, prepare the pesto. In a food processor, combine olive oil, basil, pine nuts, garlic, nutritional yeast, salt, and pepper. Blend until smooth.
3. Once the spaghetti squash is done, use a fork to scrape out the strands of squash into a large bowl.
4. Toss the spaghetti squash with the prepared pesto, mixing until evenly coated.
5. Transfer the pesto-coated squash into a greased 9×9-inch baking dish and top with halved cherry tomatoes.
6. Bake for 10-15 minutes, or until heated through and the tomatoes have softened.
7. Garnish with extra pine nuts before serving, if desired.

This dairy-free spaghetti squash and pesto casserole is a light yet flavorful dish that’s perfect for those looking to reduce carbs or avoid dairy. The pesto adds a burst of freshness and richness, while the spaghetti squash provides a satisfying texture that mimics traditional pasta. It’s a great dish for brunch or dinner and can easily be customized with additional vegetables or plant-based protein sources. Whether you’re following a dairy-free diet or simply looking for a healthier alternative to pasta casseroles, this dish is sure to become a favorite.

Dairy-Free Zucchini and Quinoa Casserole

This dairy-free zucchini and quinoa casserole is a light, healthy, and filling dish that brings together the fresh flavors of zucchini and the nutty texture of quinoa. It’s packed with vegetables and plant-based protein, making it a perfect choice for those looking for a wholesome, nutrient-dense meal. The combination of quinoa and zucchini, along with a savory, dairy-free sauce, creates a satisfying casserole that is ideal for brunch or as a side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium zucchinis, sliced
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Cook the quinoa according to the package instructions and set it aside.
3. In a large skillet, heat olive oil over medium heat. Add the zucchini and red onion, sautéing for 5-7 minutes until tender and slightly golden.
4. Stir in the oregano, garlic powder, salt, and pepper, cooking for another 1-2 minutes.
5. In a separate bowl, whisk together almond milk and nutritional yeast.
6. In the prepared baking dish, combine the cooked quinoa, sautéed zucchini and onion, and almond milk mixture. Stir until evenly mixed.
7. Bake for 20-25 minutes, or until the casserole is heated through and slightly golden on top.
8. Garnish with fresh parsley before serving.

This dairy-free zucchini and quinoa casserole is a perfect blend of savory flavors and wholesome ingredients. The quinoa adds a protein boost, while the zucchini brings a light, fresh flavor that balances the dish perfectly. The creamy almond milk and nutritional yeast sauce gives the casserole a rich, savory flavor without any dairy. It’s a fantastic option for a light brunch or a healthy dinner, offering both nutrition and flavor in every bite.

Dairy-Free Vegetable and Lentil Casserole

Packed with protein, fiber, and vegetables, this dairy-free vegetable and lentil casserole is a comforting, nutrient-packed meal. The lentils provide a hearty base while the array of vegetables offers a burst of color and flavor. The dish is naturally vegan, gluten-free, and made with simple ingredients. It’s a satisfying and wholesome casserole that’s perfect for a hearty brunch or as a nourishing dinner.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 carrots, diced
• 1 celery stalk, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large pot, bring the vegetable broth to a boil. Add the lentils and reduce the heat to a simmer, cooking for 25-30 minutes until the lentils are tender.
3. While the lentils cook, heat olive oil in a skillet over medium heat. Add the carrots, celery, zucchini, onion, and garlic. Sauté for 8-10 minutes until the vegetables are softened.
4. Stir in the diced tomatoes, thyme, basil, turmeric, salt, and pepper, cooking for an additional 3-4 minutes.
5. Once the lentils are tender, combine the cooked lentils and sautéed vegetables in the prepared baking dish. Stir to combine.
6. Bake for 20-25 minutes until the casserole is heated through and the flavors have melded together.
7. Garnish with fresh parsley before serving.

This dairy-free vegetable and lentil casserole is a hearty, wholesome meal that is both satisfying and nourishing. The lentils provide a wonderful protein source, while the vegetables bring a rich variety of flavors and textures to the dish. The use of vegetable broth and spices enhances the natural flavors of the ingredients, creating a comforting casserole that is perfect for any meal. It’s a versatile dish that can be easily customized with additional vegetables or spices, making it a great go-to recipe for those looking for a filling, dairy-free meal.

Dairy-Free Butternut Squash and Chickpea Casserole

This dairy-free butternut squash and chickpea casserole is a flavorful and nutrient-dense dish that combines the sweetness of roasted butternut squash with the heartiness of chickpeas. It’s a perfect vegan and gluten-free option for brunch or dinner, full of fall flavors and packed with protein. The creamy almond milk sauce binds all the ingredients together, making each bite rich and comforting. This casserole is simple to prepare and offers a great balance of carbohydrates, protein, and healthy fats.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• 2 tablespoons tahini
• 1/4 cup chopped fresh sage or thyme

Instructions:

1. Preheat the oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish.
2. Toss the diced butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender.
3. In a large bowl, combine the roasted butternut squash, chickpeas, red onion, and fresh herbs.
4. In a small bowl, whisk together the almond milk and tahini. Pour the sauce over the vegetable mixture and stir to combine.
5. Transfer the mixture into the prepared baking dish and bake for 20-25 minutes until the casserole is heated through and slightly golden on top.
6. Garnish with extra fresh herbs before serving.

This dairy-free butternut squash and chickpea casserole is a comforting and flavorful dish that perfectly captures the essence of fall. The roasted butternut squash brings a natural sweetness, while the chickpeas add a hearty, protein-packed element. The creamy almond milk and tahini sauce ties the casserole together, offering a rich and smooth texture without the need for dairy. Whether you’re following a vegan or dairy-free diet or simply craving a nutritious and tasty meal, this casserole is a great choice. It’s easy to prepare, full of flavor, and sure to be a crowd-pleaser.

Dairy-Free Sweet Potato and Black Bean Casserole

This dairy-free sweet potato and black bean casserole is a satisfying, hearty dish that combines the sweetness of roasted sweet potatoes with the savory richness of black beans. The blend of spices and the creamy, dairy-free sauce creates a delightful casserole that’s perfect for any meal. Packed with plant-based protein, fiber, and vitamins, this casserole is a nourishing option for brunch, lunch, or dinner. It’s simple to make and sure to become a go-to comfort food.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup unsweetened coconut milk
• 1/4 cup tomato paste
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender.
3. While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, sautéing for 5-7 minutes until softened.
4. Stir in the black beans and tomato paste, cooking for another 2-3 minutes until heated through.
5. Once the sweet potatoes are done, add them to the skillet mixture and stir to combine.
6. In a small bowl, whisk together the coconut milk and lime juice. Pour the sauce over the sweet potato and bean mixture, stirring gently.
7. Transfer the mixture into the prepared baking dish and bake for 20-25 minutes until the casserole is heated through and the flavors have melded together.
8. Garnish with fresh cilantro before serving.

This dairy-free sweet potato and black bean casserole is a vibrant and flavorful dish that brings together the perfect balance of savory and sweet. The sweet potatoes add a natural sweetness and richness, while the black beans provide a hearty texture and protein. The coconut milk and tomato paste sauce gives the casserole a creamy, rich consistency without the use of dairy. This dish is not only nourishing but also incredibly versatile, making it a perfect choice for brunch or any meal of the day. It’s sure to satisfy both plant-based eaters and non-vegans alike.

Dairy-Free Spinach and Mushroom Breakfast Casserole

This dairy-free spinach and mushroom breakfast casserole is an excellent choice for a hearty, wholesome brunch. Packed with fresh vegetables, including earthy mushrooms and nutrient-rich spinach, this casserole is both satisfying and nutritious. It’s an egg-based casserole that replaces dairy with a plant-based milk option to keep it light and dairy-free. The flavors meld together beautifully, creating a savory dish that’s perfect for any gathering or family meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup unsweetened almond milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the onions and mushrooms, sautéing for 5-7 minutes until softened and slightly browned.
3. Add the spinach and cook for an additional 2-3 minutes until wilted. Season with garlic powder, thyme, salt, and pepper. Remove from heat.
4. In a bowl, whisk together the eggs, almond milk, and nutritional yeast until smooth and well-combined.
5. Transfer the sautéed vegetables into the prepared baking dish and spread evenly. Pour the egg mixture over the vegetables, ensuring even coverage.
6. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
7. Garnish with fresh parsley before serving.

This dairy-free spinach and mushroom breakfast casserole is the ultimate brunch dish that’s both hearty and healthy. The spinach and mushrooms offer a wealth of flavor and nutrients, while the egg base provides richness and protein. The almond milk ensures the casserole remains light and fluffy without the need for dairy. The nutritional yeast adds a cheesy flavor without any dairy, making it a perfect dish for anyone following a dairy-free diet. It’s an easy-to-make, comforting casserole that’s sure to be a hit at your next brunch gathering.

Dairy-Free Broccoli and Rice Casserole

This dairy-free broccoli and rice casserole is a comforting, simple dish that’s perfect for brunch or dinner. The combination of tender broccoli, fluffy rice, and a creamy dairy-free sauce makes for a deliciously satisfying casserole. It’s a great choice for anyone looking for a hearty meal that’s both vegetarian and dairy-free. The casserole is baked until golden and bubbly, with a rich flavor profile that’s sure to please everyone at the table.

Ingredients:

• 2 cups cooked brown rice
• 2 cups broccoli florets, steamed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Steam the broccoli florets until tender, about 5-7 minutes, then set aside.
3. In a large skillet, sauté the onion and garlic in olive oil over medium heat for 5 minutes until softened.
4. In a bowl, whisk together the almond milk, tahini, lemon juice, basil, salt, and pepper until smooth.
5. In the prepared baking dish, combine the cooked rice, steamed broccoli, sautéed onions, and garlic. Pour the almond milk mixture over the top, stirring gently to combine.
6. If using breadcrumbs, sprinkle them on top of the casserole.
7. Bake for 20-25 minutes until the casserole is heated through and the top is golden brown.
8. Let the casserole rest for a few minutes before serving.

This dairy-free broccoli and rice casserole is a delicious, satisfying dish that can be enjoyed by all. The steamed broccoli is tender and full of flavor, while the rice provides a hearty base. The creamy almond milk and tahini sauce create a luscious texture, without the need for dairy, making it a perfect option for those with dietary restrictions. The breadcrumbs on top provide a delightful crunch, adding texture to the dish. Whether you’re serving it for brunch or dinner, this casserole is sure to be a crowd-pleaser!

Dairy-Free Zucchini and Tomato Casserole

This dairy-free zucchini and tomato casserole is a fresh and flavorful dish that showcases the best of summer vegetables. With layers of tender zucchini, juicy tomatoes, and savory herbs, this casserole is simple to prepare and bursting with vibrant flavors. The dairy-free topping adds a crispy, golden texture, while the zucchini and tomatoes remain perfectly cooked. It’s a light yet filling option for brunch or dinner and is perfect for those who want a healthy, vegetable-packed meal.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 2 large tomatoes, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup breadcrumbs (preferably gluten-free)
• 2 tablespoons chopped fresh basil

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and onion, sautéing for 3-4 minutes until fragrant and softened.
3. Layer the zucchini and tomato slices alternately in the prepared baking dish. Sprinkle each layer with salt, pepper, oregano, and red pepper flakes.
4. Pour the sautéed garlic and onion mixture over the vegetables, spreading evenly.
5. Sprinkle breadcrumbs on top of the vegetables for a crispy topping.
6. Bake for 25-30 minutes, until the vegetables are tender and the breadcrumbs are golden brown.
7. Garnish with fresh basil before serving.

This dairy-free zucchini and tomato casserole is an easy-to-make, nutrient-packed dish that’s bursting with freshness and flavor. The combination of zucchini, tomatoes, and onions is a classic that never goes out of style, and the use of olive oil and herbs adds depth to the dish. The breadcrumbs on top provide the perfect crunch, making this casserole a well-balanced option for a light yet satisfying meal. It’s ideal for those looking to enjoy a vegetable-forward dish that’s both healthy and comforting.

Dairy-Free Avocado and Corn Casserole

This dairy-free avocado and corn casserole is a creamy, tangy, and slightly smoky dish that’s perfect for brunch or a summer gathering. Avocados bring richness to the casserole, while corn adds a touch of sweetness and texture. The casserole is baked with a seasoned, dairy-free sauce that gives it a creamy and comforting texture. It’s a fantastic option for anyone looking to enjoy a dairy-free version of a classic casserole, packed with fresh ingredients and delicious flavors.

Ingredients:

• 2 ripe avocados, peeled and diced
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 small red onion, chopped
• 1/2 cup unsweetened coconut milk
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup cilantro, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a skillet, sauté the red onion for 3-4 minutes over medium heat until softened.
3. In a large mixing bowl, combine the sautéed onion, diced avocados, corn kernels, coconut milk, lime juice, cumin, and smoked paprika. Stir gently to combine.
4. Season with salt and pepper to taste and transfer the mixture into the prepared baking dish.
5. Bake for 20-25 minutes until heated through and the top is slightly golden.
6. Garnish with fresh cilantro before serving.

This dairy-free avocado and corn casserole is a rich and satisfying dish that highlights the creamy texture of avocados and the sweetness of corn. The combination of coconut milk, lime, and spices makes it a flavorful and unique casserole, offering a perfect balance of creamy, tangy, and smoky notes. It’s an ideal choice for a light, but filling meal, and the vibrant colors and fresh ingredients make it a visually appealing dish as well. Serve this casserole at your next brunch or casual gathering for a guaranteed hit.

Dairy-Free Eggplant Parmesan Casserole

Dairy-free eggplant Parmesan casserole is a hearty, comforting dish that replicates the beloved flavors of traditional eggplant Parmesan without any dairy. The layers of crispy eggplant, savory tomato sauce, and a plant-based cheese topping make for a satisfying meal that will please everyone. It’s a perfect dish for vegans or anyone avoiding dairy but still craving a cheesy, comforting casserole. The eggplant provides a meaty texture, while the tomato sauce adds richness and depth to the dish.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 cups tomato sauce (ensure it’s dairy-free)
• 1/2 cup dairy-free mozzarella cheese, shredded
• 1/2 cup breadcrumbs (preferably gluten-free)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Lay the eggplant slices on a baking sheet and brush both sides with olive oil. Roast in the oven for 15 minutes, flipping halfway through, until tender and slightly golden.
3. In a small skillet, sauté the garlic in olive oil for 1-2 minutes until fragrant. Add the tomato sauce, oregano, basil, salt, and pepper, and simmer for 5 minutes.
4. Once the eggplant is done, layer the slices in the prepared baking dish. Spread a layer of tomato sauce over the eggplant, followed by a sprinkling of dairy-free mozzarella cheese and breadcrumbs.
5. Repeat the layering process until all ingredients are used, finishing with a top layer of breadcrumbs and cheese.
6. Bake the casserole for 20-25 minutes until the top is golden and the sauce is bubbly.
7. Garnish with fresh basil before serving.

This dairy-free eggplant Parmesan casserole is a delicious and comforting alternative to the classic dish. The layers of roasted eggplant, tomato sauce, and plant-based cheese make for a rich and savory combination, while the breadcrumbs provide a satisfying crunch. It’s a fantastic option for anyone following a dairy-free or vegan diet and can easily be adapted to suit different preferences. This casserole is hearty enough to serve as a main dish and will surely be a hit at your next family dinner or brunch gathering.

Note: More recipes are coming soon!