32+Easy and Tasty Dairy-Free Celery Root Recipes to Brighten Your Table

Celery root, also known as celeriac, is a versatile and nutrient-packed vegetable that deserves a place in your kitchen.

Its mild, nutty flavor and crisp texture make it an excellent base for a variety of dishes, from soups to salads and everything in between.

For those following a dairy-free diet, celery root is a fantastic option because it can be cooked in many ways without the need for dairy products.

Whether you’re looking for hearty stews, fresh salads, or comforting mashed dishes, celery root can be transformed into a delicious dairy-free meal.

In this blog article, we’ll explore 32+ innovative dairy-free celery root recipes that will inspire you to incorporate this underused vegetable into your meals.

32+Easy and Tasty Dairy-Free Celery Root Recipes to Brighten Your Table

Celery root is a surprisingly versatile vegetable that shines in many dairy-free dishes.

From creamy soups and comforting stews to fresh salads and side dishes, this root vegetable offers a wealth of flavors and textures that can elevate your meals.

With these 32+ dairy-free celery root recipes, you can enjoy a variety of delicious, wholesome dishes that cater to your dietary needs without compromising on taste.

Whether you’re a long-time fan of celery root or new to cooking with it, these recipes are sure to inspire you to explore this wonderful vegetable in a whole new way.

So grab a celery root and start cooking—your next dairy-free masterpiece awaits!

Dairy-Free Roasted Celery Root with Garlic and Herbs

This roasted celery root recipe combines the earthy, nutty flavors of celery root with aromatic garlic and fresh herbs. It’s a simple and hearty dish that’s perfect for a dairy-free side, bringing out the natural sweetness of the root vegetable through roasting. Ideal for those looking for a healthy and flavorful addition to their meal without dairy.

Ingredients:

• 1 large celery root (celeriac), peeled and cubed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed celery root with olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread the seasoned celery root in a single layer on a baking sheet lined with parchment paper.
4. Roast for 35-45 minutes, flipping halfway through, until the celery root is golden brown and tender.
5. Remove from the oven and drizzle with lemon juice before serving for an extra burst of freshness.

This roasted celery root dish is both simple and flavorful, making it a perfect addition to your dairy-free repertoire. The garlic and herbs elevate the natural taste of celery root, and the roasting process caramelizes it, bringing out its sweetness. The optional lemon juice adds a touch of brightness, enhancing the dish’s overall appeal. It’s an excellent side dish for almost any main course, particularly for those following a dairy-free diet.

Dairy-Free Celery Root and Apple Slaw

A refreshing, crunchy slaw made from celery root and crisp apples, this dairy-free recipe replaces the traditional creamy dressing with a light vinaigrette. It’s a great option for anyone looking for a crisp, tangy side dish that pairs well with grilled meats or as a standalone salad. The celery root and apple combination offers a delightful contrast in texture and flavor.

Ingredients:

• 1 medium celery root, peeled and julienned
• 2 apples, julienned (preferably tart varieties like Granny Smith)
• 1/4 cup red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp maple syrup (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large bowl, combine the julienned celery root, apples, and red onion.
2. In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, maple syrup (if using), salt, and pepper until smooth.
3. Pour the vinaigrette over the vegetable and apple mixture, tossing to combine.
4. Let the slaw sit for about 10-15 minutes before serving, allowing the flavors to meld.
5. Garnish with freshly chopped parsley before serving.

This dairy-free celery root and apple slaw is light, refreshing, and full of texture. The tangy vinaigrette provides just the right balance of acidity, while the apples add a sweet contrast to the earthy celery root. It’s a perfect salad for warm weather or as a crunchy side for any meal. The simple yet bold flavors make this slaw a must-try for those seeking dairy-free options that don’t compromise on taste.

Dairy-Free Celery Root Soup

A smooth and velvety soup that features the mild, nutty flavor of celery root, this dairy-free recipe provides comfort and warmth without the need for cream. Blended with aromatic onions, garlic, and a touch of thyme, the soup is perfect for cozy dinners or as a light starter to any meal. It’s a great way to enjoy celery root in a nourishing, creamy form without dairy.

Ingredients:

• 1 large celery root, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the diced celery root, vegetable broth, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, until the celery root is tender.
3. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If it’s too thick, add a bit more vegetable broth to reach your desired consistency.
4. Season with salt and pepper to taste. Optionally, add a splash of lemon juice for a bright finish.
5. Serve hot, garnished with additional thyme if desired.

This dairy-free celery root soup offers a rich and creamy texture without any cream, proving that dairy alternatives can be just as indulgent. The delicate flavor of celery root shines through, enhanced by the subtle notes of thyme and garlic. It’s a comforting, nutritious option for those avoiding dairy, and it’s sure to be a hit for anyone looking to enjoy the mild flavor of celery root in a warm, satisfying dish.

Dairy-Free Celery Root and Carrot Mash

This dairy-free celery root and carrot mash is a healthier alternative to mashed potatoes, combining the subtle, earthy flavor of celery root with the natural sweetness of carrots. A perfect side dish for any meal, this mash is velvety smooth, with a touch of olive oil and seasonings, making it an ideal substitute for traditional mashed potatoes without any dairy.

Ingredients:

• 1 large celery root, peeled and chopped
• 3 medium carrots, peeled and chopped
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, bring salted water to a boil. Add the chopped celery root and carrots, cooking for about 20-25 minutes, until both are fork-tender.
2. Drain the vegetables and return them to the pot. Add the olive oil, garlic powder, salt, and pepper.
3. Mash the mixture using a potato masher or a hand mixer until smooth and creamy.
4. Taste and adjust the seasoning, adding more salt or pepper if necessary.
5. Garnish with freshly chopped parsley before serving.

This celery root and carrot mash is a comforting and healthy dairy-free alternative to mashed potatoes. The combination of celery root’s earthy flavor with the sweetness of carrots creates a harmonious balance, while the olive oil provides richness without the need for butter or cream. It’s a versatile and nourishing side dish that complements a wide variety of main courses, making it a great addition to any dairy-free meal.

Dairy-Free Celery Root and Potato Gratin

This dairy-free celery root and potato gratin replaces the traditional cheese and cream with a simple cashew-based cream sauce, providing a creamy, indulgent texture while keeping things dairy-free. The combination of thinly sliced potatoes and celery root creates a deliciously hearty and satisfying gratin that can be enjoyed by anyone following a dairy-free lifestyle.

Ingredients:

• 1 medium celery root, peeled and thinly sliced
• 3 medium potatoes, peeled and thinly sliced
• 1/2 cup raw cashews, soaked in water for at least 4 hours
• 1 cup water
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a high-speed blender, combine the soaked cashews, water, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
3. In a greased baking dish, layer the sliced celery root and potatoes, alternating between the two. Pour the cashew cream sauce evenly over the vegetables.
4. Cover the dish with foil and bake for 45-50 minutes, until the vegetables are tender.
5. Remove the foil and bake for an additional 10-15 minutes to allow the top to become golden and slightly crispy.
6. Garnish with fresh thyme before serving.

This dairy-free celery root and potato gratin is a creamy, comforting dish that will satisfy your cravings for something indulgent without the use of dairy. The cashew cream provides a rich, velvety texture, while the combination of celery root and potatoes offers a depth of flavor that’s both earthy and satisfying. This gratin makes a perfect dairy-free side dish for festive meals or any time you’re looking for a wholesome, creamy dish.

Dairy-Free Celery Root and Lentil Salad

This refreshing and nutritious dairy-free salad features the crisp, earthy flavor of celery root combined with hearty lentils and a tangy vinaigrette. It’s a vibrant, protein-packed dish that can be served as a main or side, making it a great option for a light lunch or dinner. The balance of textures from the celery root, lentils, and fresh vegetables makes it a satisfying choice.

Ingredients:

• 1 large celery root, peeled and julienned
• 1 cup cooked green or brown lentils
• 1/2 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the julienned celery root, cooked lentils, diced red bell pepper, red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup (if using), salt, and pepper until smooth.
3. Pour the vinaigrette over the salad and toss until everything is evenly coated.
4. Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld.

This dairy-free celery root and lentil salad is a light yet satisfying dish, perfect for those seeking a healthy, plant-based option. The combination of earthy celery root, protein-packed lentils, and the tangy vinaigrette creates a vibrant dish that’s refreshing and filling. It’s perfect for meal prep, as it keeps well in the fridge and makes a great lunch or dinner option. Whether you’re following a dairy-free diet or simply looking for a nutritious salad, this recipe is sure to become a staple.

Dairy-Free Celery Root and Sweet Potato Soup

This creamy, comforting celery root and sweet potato soup is a dairy-free alternative to traditional creamy soups. The sweetness of the sweet potato perfectly complements the earthy flavor of the celery root, and the addition of coconut milk gives it a rich, velvety texture without any dairy. Perfect for cold days, this soup is both nourishing and satisfying, offering a light yet hearty option for those following a dairy-free diet.

Ingredients:

• 1 large celery root, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the diced celery root, sweet potatoes, and ground cumin to the pot. Stir to combine, cooking for an additional 3-4 minutes.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
4. Once the vegetables are cooked, blend the soup using an immersion blender or regular blender until smooth and creamy.
5. Stir in the coconut milk, salt, and pepper, and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

This dairy-free celery root and sweet potato soup is the perfect combination of rich flavors and smooth textures. The sweetness from the sweet potato balances beautifully with the earthy celery root, and the coconut milk adds a luxurious creaminess. This soup is hearty enough to be a meal on its own or a wonderful starter for any dairy-free dinner. Its nourishing qualities make it a great choice for chilly days or when you’re in need of a comforting yet healthy option.

Dairy-Free Celery Root Tacos with Avocado Salsa

These dairy-free celery root tacos are a fresh, flavorful alternative to traditional tacos. Roasted celery root is the star of the dish, offering a meaty texture that pairs perfectly with the vibrant avocado salsa. The combination of lime, cilantro, and avocado makes the salsa refreshing and tangy, complementing the roasted celery root’s mild flavor. Perfect for a light dinner or lunch, these tacos are an easy way to enjoy a plant-based meal that’s packed with flavor.

Ingredients:

• 1 medium celery root, peeled and cut into small cubes
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 tsp chili flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed celery root with olive oil, cumin, paprika, salt, and pepper in a large bowl.
2. Spread the seasoned celery root on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
3. While the celery root roasts, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, cilantro, lime juice, chili flakes (if using), and salt to taste. Gently stir to combine.
4. Warm the corn tortillas in a dry skillet or oven for about 2-3 minutes.
5. To assemble the tacos, divide the roasted celery root evenly among the tortillas and top with a generous spoonful of the avocado salsa.
6. Serve immediately.

These dairy-free celery root tacos with avocado salsa offer a refreshing and satisfying plant-based meal. The roasted celery root provides a hearty, savory base, while the creamy avocado salsa adds a bright, tangy contrast. This recipe is not only delicious but also easy to make and full of nutrients. Whether you’re a fan of traditional tacos or trying to explore more plant-based meals, these tacos will quickly become a favorite.

Dairy-Free Celery Root Fries with Tahini Dip

These crispy and flavorful celery root fries offer a unique twist on traditional French fries, making them a great dairy-free alternative. The celery root fries are roasted to perfection, crispy on the outside and tender on the inside. Paired with a creamy tahini dip, this snack or side dish is perfect for those looking for a healthier, dairy-free option that doesn’t sacrifice flavor.

Ingredients:

• 1 large celery root, peeled and cut into thin strips
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• For the tahini dip:
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1 tbsp water (or more for desired consistency)
  • 1/2 tsp cumin
  • Salt to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the celery root strips with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the seasoned celery root strips on the prepared baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
5. While the fries roast, make the tahini dip by whisking together the tahini, lemon juice, water, cumin, and salt in a small bowl until smooth. Add more water if you prefer a thinner consistency.
6. Serve the hot celery root fries with the tahini dip on the side.

These dairy-free celery root fries with tahini dip offer a deliciously unique twist on the classic French fry. The celery root fries are crunchy and satisfying, and the creamy tahini dip adds a rich, nutty flavor that complements the fries perfectly. Whether you’re looking for a healthy snack, side dish, or appetizer, this recipe is a great choice. It’s easy to make, full of flavor, and provides a nourishing alternative to traditional fries.

Dairy-Free Celery Root and Apple Slaw

This refreshing dairy-free celery root and apple slaw is a crisp and vibrant side dish, perfect for picnics or casual dinners. The earthy, slightly nutty flavor of celery root pairs beautifully with the sweet and tart crunch of apples, creating a balance of textures and flavors. With a simple vinaigrette dressing made from olive oil, apple cider vinegar, and mustard, this slaw is light, dairy-free, and completely satisfying.

Ingredients:

• 1 large celery root, peeled and julienned
• 2 medium apples, julienned (any variety, such as Granny Smith or Fuji)
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup (optional for added sweetness)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large bowl, combine the julienned celery root, apples, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup (if using), salt, and pepper until smooth.
3. Pour the dressing over the slaw mixture and toss well to combine, ensuring all ingredients are coated.
4. Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes for the flavors to meld.

This dairy-free celery root and apple slaw offers a crisp and zesty flavor profile that’s perfect for pairing with grilled vegetables, roasted meats, or as a fresh addition to any meal. The balance of sweet and tangy from the apples and dressing contrasts beautifully with the earthy celery root, while the red onion adds a bit of bite. It’s a perfect, easy-to-make slaw that brings freshness and color to your dairy-free menu.

Dairy-Free Celery Root Risotto

This dairy-free celery root risotto is a creamy, comforting dish that proves you don’t need dairy to create rich, indulgent flavors. The celery root is sautéed until tender and incorporated into the creamy rice, giving the dish a subtle, earthy depth. The vegetable broth and a hint of lemon add freshness, and the result is a velvety, satisfying risotto perfect for a dairy-free dinner.

Ingredients:

• 1 medium celery root, peeled and diced
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the diced celery root to the pan and cook for an additional 5-7 minutes until it starts to soften.
3. Stir in the Arborio rice and cook for 1-2 minutes, toasting the rice lightly.
4. Pour in the white wine (if using) and stir until absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy (about 20-25 minutes).
6. Once the rice is cooked, stir in the lemon juice, salt, and pepper to taste.
7. Serve the risotto hot, garnished with fresh parsley.

This dairy-free celery root risotto is a delightful, creamy dish that brings a new twist to traditional risotto. The celery root adds a wonderful, subtle earthiness, while the Arborio rice creates a luxurious texture. The lemon juice brightens the dish and adds a refreshing contrast to the richness. This risotto is perfect as a main course or a side dish and is sure to impress anyone following a dairy-free diet.

Dairy-Free Celery Root and Chickpea Curry

This dairy-free celery root and chickpea curry is a flavorful and satisfying dish that combines the hearty texture of celery root with the protein-packed goodness of chickpeas. Simmered in a fragrant coconut milk-based sauce with a blend of aromatic spices like turmeric, cumin, and coriander, this curry is both comforting and nourishing. It’s an easy-to-make, one-pot meal that’s perfect for a dairy-free dinner option.

Ingredients:

• 1 large celery root, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced celery root to the pot and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
3. Stir in the curry powder, turmeric, cumin, and coriander, cooking for an additional minute until the spices become fragrant.
4. Add the chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer and cook for 20-25 minutes, or until the celery root is tender and the curry has thickened.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

This dairy-free celery root and chickpea curry is a flavorful, hearty dish that’s both satisfying and nourishing. The earthy celery root complements the rich coconut milk, and the chickpeas provide a lovely protein boost. The aromatic spices create a warm and comforting curry that’s perfect for a cozy dinner. Whether you’re following a dairy-free diet or just seeking a plant-based meal, this curry is a must-try.

Dairy-Free Celery Root and Lentil Salad

This vibrant dairy-free celery root and lentil salad is a nutrient-packed, satisfying dish that combines the earthy flavor of celery root with the hearty texture of lentils. The simple vinaigrette dressing ties everything together, enhancing the natural flavors of the vegetables. With the added crunch of celery root and the protein-rich lentils, this salad is perfect for lunch, as a side dish, or for meal prep. It’s refreshing yet filling, and entirely dairy-free!

Ingredients:

• 1 medium celery root, peeled and grated
• 1 cup cooked green or brown lentils
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated celery root, cooked lentils, sliced red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper until the dressing is smooth.
3. Pour the dressing over the salad ingredients and toss everything together until well combined.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Serve immediately or refrigerate for later use.

This dairy-free celery root and lentil salad is the perfect balance of textures and flavors, with crunchy celery root and tender lentils providing a satisfying base. The tangy vinaigrette adds a bright note, and the freshness of the parsley ties it all together. It’s an excellent option for a filling, nutritious salad that can be enjoyed as a standalone meal or as a side. Whether served warm or cold, this salad is versatile and delicious.

Dairy-Free Celery Root Mashed Potatoes

These dairy-free celery root mashed potatoes are a creamy, healthier alternative to traditional mashed potatoes. The celery root adds an earthy, slightly nutty flavor, while coconut milk provides the creaminess without any dairy. This dish is perfect for those who love the comforting texture of mashed potatoes but need a dairy-free option. With a hint of garlic and a squeeze of lemon, these mashed potatoes are light, flavorful, and a great side to any meal.

Ingredients:

• 1 large celery root, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1/2 cup coconut milk (or more for desired creaminess)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, bring water to a boil and add the cubed celery root and potatoes. Cook for about 15-20 minutes, or until the vegetables are tender and easily pierced with a fork.
2. Drain the vegetables and return them to the pot. Add the minced garlic, olive oil, and coconut milk. Mash the vegetables together using a potato masher or a fork until smooth and creamy.
3. Season with salt, pepper, and lemon juice to taste.
4. Garnish with fresh parsley before serving.

These dairy-free celery root mashed potatoes are a lighter and more flavorful twist on the classic dish. The celery root adds a unique depth of flavor, while the coconut milk ensures a creamy texture without any dairy. Perfect for serving alongside roasted meats, vegetables, or as a comforting side dish on its own, this mash is a great alternative for those seeking a healthier, dairy-free option. Its simple ingredients and delightful taste make it a crowd-pleasing choice for any meal.

Dairy-Free Celery Root and Carrot Soup

This dairy-free celery root and carrot soup is a vibrant, comforting option for those looking for a light yet filling meal. The earthy flavors of the celery root are balanced by the natural sweetness of the carrots, creating a hearty and flavorful soup. With a base of vegetable broth and a touch of coconut milk for creaminess, this soup is both soothing and nourishing. It’s a simple, wholesome recipe that’s perfect for any season.

Ingredients:

• 1 large celery root, peeled and chopped
• 3 medium carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp ground turmeric
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the celery root, carrots, and ground turmeric, and cook for another 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Once the vegetables are cooked, blend the soup using an immersion blender or regular blender until smooth.
5. Stir in the coconut milk, season with salt and pepper to taste, and blend again to combine.
6. Serve hot, garnished with fresh parsley.

This dairy-free celery root and carrot soup is a perfect balance of creamy and comforting without the need for dairy. The sweetness of the carrots beautifully complements the earthiness of the celery root, and the coconut milk adds a silky, smooth texture. This soup is easy to make, nourishing, and perfect for those following a dairy-free diet. Whether as a light meal or a starter, this soup is sure to be a hit at the table.

Dairy-Free Celery Root and Mushroom Stir-Fry

This dairy-free celery root and mushroom stir-fry is a savory, satisfying dish full of umami flavors. The celery root’s mild, nutty flavor pairs wonderfully with the meaty texture of mushrooms, and the stir-fry sauce, made with soy sauce, garlic, and ginger, adds depth and zest to the dish. Quick and easy to make, this stir-fry is a perfect dairy-free meal that’s rich in flavor and light in ingredients.

Ingredients:

• 1 medium celery root, peeled and julienned
• 2 cups mushrooms, sliced (shiitake, cremini, or button mushrooms work well)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the onions and sauté for 3-4 minutes, until softened.
3. Add the garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in the celery root and mushrooms, and cook for 7-10 minutes, stirring occasionally, until the celery root is tender and the mushrooms have released their moisture.
5. Add the soy sauce and rice vinegar, and stir to coat the vegetables evenly. Cook for another 2-3 minutes to allow the flavors to meld.
6. Season with salt and pepper to taste, and garnish with sesame seeds and fresh cilantro before serving.

This dairy-free celery root and mushroom stir-fry is a flavorful and satisfying dish that’s simple yet packed with vibrant, umami flavors. The combination of celery root’s subtle crunch and the mushrooms’ meaty texture makes for a delicious and hearty meal. The soy sauce and sesame oil add a savory depth, while the rice vinegar provides a touch of brightness. Perfect for a quick dinner, this stir-fry is both healthy and delicious, proving that dairy-free meals can be full of flavor and variety.

Dairy-Free Celery Root and Sweet Potato Fries

These dairy-free celery root and sweet potato fries are a healthier twist on traditional fries, offering a crunchy and satisfying alternative without the dairy. The combination of sweet potatoes and celery root gives the fries a unique flavor, and their texture is crispy on the outside while tender on the inside. Seasoned with smoked paprika and garlic powder, these fries make for a perfect side dish or snack that’s both savory and wholesome.

Ingredients:

• 1 large celery root, peeled and cut into matchsticks
• 2 medium sweet potatoes, peeled and cut into matchsticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the celery root and sweet potato matchsticks with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
5. Remove from the oven, garnish with fresh parsley, and serve immediately.

These dairy-free celery root and sweet potato fries are a delicious and healthier alternative to regular fries. The combination of sweet potatoes and celery root offers a fantastic mix of flavors, while the spices give them a smoky, savory finish. Perfect for pairing with a dipping sauce or enjoying on their own, these fries are a fun and nutritious snack or side dish that everyone will love, even those who are following a dairy-free diet.

Dairy-Free Celery Root and Spinach Gratin

This dairy-free celery root and spinach gratin is a rich and comforting dish that replaces traditional cream and cheese with a coconut milk-based sauce. The celery root is thinly sliced and layered with spinach, then topped with a crunchy, golden breadcrumb crust. It’s a perfect side dish for a cozy meal, bringing together hearty vegetables and a luscious, dairy-free sauce. This gratin is both indulgent and wholesome, offering a dairy-free alternative to a classic comfort food.

Ingredients:

• 1 large celery root, peeled and thinly sliced
• 4 cups fresh spinach, chopped
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1/2 tsp ground nutmeg
• 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)
• 1 tbsp nutritional yeast (optional for added cheesy flavor)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large skillet, sauté the spinach over medium heat until wilted, about 3-4 minutes. Season with salt, pepper, and nutmeg.
3. Layer the thinly sliced celery root in the bottom of the prepared baking dish, followed by the cooked spinach.
4. Pour the coconut milk over the layers, ensuring that it’s evenly distributed.
5. Sprinkle the breadcrumbs and nutritional yeast (if using) evenly over the top.
6. Bake for 25-30 minutes, until the gratin is bubbling and the top is golden brown.
7. Let it cool for a few minutes before serving.

This dairy-free celery root and spinach gratin offers a creamy, satisfying alternative to traditional gratins that typically rely on heavy cream and cheese. The coconut milk provides a velvety texture, while the nutmeg adds a warm, aromatic touch. With layers of earthy celery root and wilted spinach, this gratin makes for a comforting side dish that is both hearty and healthy. It’s a perfect dairy-free option to serve at any dinner, bringing the flavors of classic comfort food without any dairy.

Dairy-Free Celery Root and Quinoa Pilaf

This dairy-free celery root and quinoa pilaf is a nutritious and flavorful dish that combines the hearty textures of quinoa with the crisp, nutty taste of celery root. The pilaf is seasoned with fresh herbs and a light lemon vinaigrette, making it a refreshing yet satisfying option for a main course or a side dish. Packed with plant-based protein and fiber, this pilaf is ideal for those looking for a wholesome, dairy-free meal that doesn’t compromise on taste.

Ingredients:

• 1 medium celery root, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1/4 cup slivered almonds (optional for crunch)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to a simmer. Cook for 15-20 minutes, or until the quinoa is tender and all the liquid is absorbed.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
3. Add the diced celery root, cumin, turmeric, salt, and pepper. Sauté for another 10-12 minutes, stirring occasionally, until the celery root is tender and lightly browned.
4. Fluff the cooked quinoa with a fork and combine it with the sautéed celery root mixture in the skillet. Stir to combine.
5. Drizzle the lemon juice over the pilaf, then toss in the chopped parsley. Garnish with slivered almonds if desired.
6. Serve warm as a main dish or side.

This dairy-free celery root and quinoa pilaf is an excellent choice for anyone seeking a healthy, satisfying meal without dairy. The combination of quinoa and celery root provides a hearty base, while the cumin and turmeric infuse the dish with a warm, aromatic flavor. The fresh parsley and lemon juice add brightness, and the almonds offer a delightful crunch. This pilaf is versatile enough to be served alongside a variety of main courses or enjoyed on its own for a nourishing lunch or dinner.

Dairy-Free Celery Root and Avocado Toast

This dairy-free celery root and avocado toast is a fresh and creative twist on the classic avocado toast. The earthy flavor of celery root complements the creamy richness of avocado, creating a satisfying and hearty topping for toasted bread. With a squeeze of lemon, a sprinkle of chili flakes, and a drizzle of olive oil, this dish is perfect for breakfast, brunch, or a light lunch. Quick to prepare and full of flavor, this toast is a healthy dairy-free option for any meal.

Ingredients:

• 1 small celery root, peeled and thinly sliced
• 1 ripe avocado, mashed
• 2 slices whole grain bread, toasted
• 1 tbsp olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste
• Chili flakes (optional for heat)
• Fresh herbs (like cilantro or parsley) for garnish

Instructions:

1. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add the thinly sliced celery root and sauté for 5-7 minutes, or until softened and slightly golden brown. Season with salt and pepper to taste.
2. While the celery root cooks, mash the avocado in a small bowl and add lemon juice, salt, and pepper to taste.
3. Once the bread is toasted, spread a generous amount of mashed avocado on each slice.
4. Top with the sautéed celery root slices.
5. Sprinkle with chili flakes for a bit of heat, if desired, and garnish with fresh herbs.
6. Serve immediately as a quick and satisfying snack or meal.

This dairy-free celery root and avocado toast brings a new flavor profile to a beloved classic. The creamy avocado contrasts beautifully with the earthy, slightly sweet celery root, creating a unique yet simple dish. The touch of lemon brightens the flavors, while the chili flakes add a hint of heat. Perfect for any time of day, this toast is a delicious and nutritious option that is both satisfying and full of fresh flavors, all without any dairy.

Dairy-Free Celery Root and Tomato Stew

This dairy-free celery root and tomato stew is a comforting, wholesome dish that combines the earthiness of celery root with the rich, tangy flavor of tomatoes. The celery root becomes tender and absorbs the stew’s delicious spices, creating a hearty, flavorful base. With a touch of cumin, garlic, and fresh basil, this stew is a perfect light meal or side dish that’s both satisfying and full of natural goodness. It’s an easy-to-make, dairy-free option that’s great for any season.

Ingredients:

• 1 large celery root, peeled and diced
• 2 cups diced tomatoes (fresh or canned)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh basil, chopped for garnish
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the diced celery root, cumin, paprika, turmeric, salt, and pepper. Cook for another 5 minutes, allowing the spices to become fragrant.
3. Add the diced tomatoes and vegetable broth, and bring to a boil. Reduce the heat and simmer for 25-30 minutes, or until the celery root is tender and the flavors have melded together.
4. Adjust the seasoning with more salt and pepper, if needed.
5. Serve the stew hot, garnished with fresh basil.

This dairy-free celery root and tomato stew is a light yet hearty dish that is perfect for warming up on a cool day. The tomatoes add a lovely tanginess, while the celery root soaks up the spices, making each bite flavorful and satisfying. It’s an easy, wholesome dish that’s full of vegetables and rich in nutrients, making it a great option for a light dinner or as a side to your main meal. This stew is a fantastic dairy-free choice that delivers on taste and comfort.

Note: More recipes are coming soon!