27+ Flavorful Dairy-Free Picnic Recipes for Outdoor Feast

Picnics are the perfect way to enjoy a relaxing day outdoors, and what better way to elevate the experience than with delicious, dairy-free recipes?

Whether you’re gathering with friends, family, or just enjoying some solo time in the park, these 27+ dairy-free picnic recipes will ensure your meal is both flavorful and satisfying.

From light salads to hearty wraps and indulgent desserts, there’s something for everyone, regardless of dietary preferences or restrictions.

Say goodbye to the hassle of trying to find something suitable for all tastes—this collection offers a variety of dishes that are perfect for your next picnic adventure.

27+ Flavorful Dairy-Free Picnic Recipes for Outdoor Feast

A dairy-free picnic doesn’t have to be boring or restrictive—quite the opposite!

With these 27+ creative and mouthwatering recipes, you can enjoy a wide variety of flavors and textures that everyone will love.

Whether you’re vegan, lactose-intolerant, or simply looking to try something new, these dishes will keep you satisfied and energized all day long.

So, pack your basket, grab a blanket, and head to your favorite outdoor spot with a picnic spread that is sure to impress!

Grilled Veggie & Hummus Wraps

These grilled veggie and hummus wraps are a vibrant, flavorful, and wholesome dairy-free picnic option. Packed with colorful roasted vegetables and creamy hummus, they provide a satisfying, plant-based meal. Easy to prepare and serve, these wraps are perfect for a light yet filling picnic.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 whole-wheat tortillas
• 1 cup hummus
• Fresh spinach or mixed greens

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini, bell peppers, and red onion in olive oil, and season with salt and pepper.
3. Grill the vegetables for 4-5 minutes per side, until tender and slightly charred.
4. Lay the tortillas flat and spread a generous layer of hummus on each.
5. Place a handful of fresh spinach or mixed greens on top of the hummus.
6. Add the grilled vegetables on top of the greens.
7. Roll up each tortilla into a wrap, cut in half, and serve immediately, or wrap in parchment paper for a convenient picnic snack.

These grilled veggie and hummus wraps offer the perfect balance of flavors and textures. The sweetness from the peppers, the smoky grilled vegetables, and the creamy hummus come together beautifully, making them a satisfying and dairy-free picnic option. Easy to transport, these wraps will keep you energized and refreshed throughout your picnic day.

Mango & Avocado Quinoa Salad

This refreshing mango and avocado quinoa salad is a tropical-inspired dish that’s both light and filling. Packed with healthy fats from avocado and a burst of sweetness from ripe mango, the quinoa acts as a hearty base. It’s a versatile, nutrient-packed dish that’s perfect for outdoor dining and provides a satisfying dairy-free alternative.

Ingredients:

• 1 cup cooked quinoa
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1/2 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced mango, avocado, and red onion.
2. Add the chopped cilantro, lime juice, and salt and pepper to taste.
3. Gently toss the salad to combine, ensuring that the avocado remains intact.
4. For best results, let the salad sit in the fridge for about 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

This mango and avocado quinoa salad is a vibrant, flavor-packed dish that brings a taste of the tropics to your picnic. The combination of creamy avocado, sweet mango, and zesty lime creates a refreshing contrast to the nutty quinoa. It’s a versatile salad that is not only dairy-free but also filled with healthy fats and fiber, making it a perfect addition to any outdoor meal.

Chickpea Salad Sandwiches

These chickpea salad sandwiches are a deliciously satisfying, dairy-free alternative to traditional egg salad sandwiches. The mashed chickpeas create a creamy texture, while the lemon juice, mustard, and dill add bright and tangy flavors. Perfect for a picnic, these sandwiches are easy to prepare, filling, and can be made ahead of time.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp dairy-free mayonnaise
• 1 tbsp Dijon mustard
• Juice of 1/2 lemon
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 4 slices whole-grain bread
• Lettuce leaves or microgreens

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly mashed with some chunks remaining.
2. Add the dairy-free mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper. Stir to combine.
3. Toast the bread slices if desired, or keep them fresh.
4. Spread the chickpea salad mixture onto two slices of bread.
5. Add a few leaves of lettuce or a handful of microgreens before closing the sandwich.
6. Slice into halves or quarters and serve.

These chickpea salad sandwiches offer a creamy, tangy, and flavorful filling, providing the perfect dairy-free lunch for your picnic. The mashed chickpeas mimic the texture of traditional egg salad, while the dill and mustard provide an extra zing. These sandwiches are not only quick and easy to make but also incredibly satisfying, ensuring that you’ll have a nourishing meal on the go. Plus, they can be made ahead and stored in the fridge for convenience.

Roasted Sweet Potato & Black Bean Salad

This roasted sweet potato and black bean salad is a hearty, colorful dish that is packed with flavor and nutrition. The combination of roasted sweet potatoes, earthy black beans, and fresh veggies creates a satisfying salad that’s both refreshing and filling. Perfect for a picnic, it can be served cold or at room temperature, making it a convenient and tasty dairy-free option.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them out on a baking sheet.
3. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
4. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, and red onion.
5. Add cilantro, lime juice, and olive oil, and toss gently to combine.
6. Serve at room temperature or chilled.

This roasted sweet potato and black bean salad is a perfect balance of flavors, with the sweetness of the potatoes, the heartiness of black beans, and the freshness of cilantro and lime. It’s a great picnic dish because it holds up well without refrigeration and offers a nourishing and satisfying meal. The combination of nutrients from the sweet potatoes and beans makes it a healthy, filling option for those seeking a dairy-free dish.

Vegan Pasta Salad with Pesto

This vegan pasta salad with pesto is an easy-to-make, dairy-free dish that brings a burst of fresh flavors. The creamy, nutty vegan pesto dressing combines perfectly with the pasta, cherry tomatoes, and roasted vegetables, making it a delightful picnic food that everyone will enjoy. It’s refreshing, yet satisfying, and can be made ahead for convenience.

Ingredients:

• 8 oz pasta (such as rotini or penne)
• 1/4 cup vegan pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup roasted vegetables (such as zucchini, bell peppers, and red onions)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, drain, and rinse under cold water to cool it down.
2. In a large bowl, toss the cooled pasta with the vegan pesto until evenly coated.
3. Add the halved cherry tomatoes, roasted vegetables, and fresh basil to the pasta and toss gently.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes before serving for the best flavor.

his vegan pasta salad with pesto is a flavorful and satisfying option for a dairy-free picnic. The pesto gives the pasta a creamy, herbaceous flavor without any dairy, while the roasted vegetables and tomatoes add extra freshness and texture. It’s perfect for making ahead and can be served cold, making it an ideal picnic dish. Light yet filling, it will keep you energized throughout the day.

oasted Chickpea & Quinoa Bowls

These roasted chickpea and quinoa bowls are a complete, balanced meal that’s full of plant-based protein and fiber. The crispy roasted chickpeas add crunch, while the quinoa serves as a hearty base. With fresh veggies and a tangy lemon-tahini dressing, this dish is both satisfying and nutrient-dense, making it perfect for a dairy-free picnic.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp tahini
• Juice of 1 lemon
• 2 tbsp water
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas in olive oil, paprika, cumin, salt, and pepper, and spread them out on a baking sheet.
3. Roast for 20-25 minutes, stirring once, until crispy.
4. In a bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, and red onion.
5. In a small bowl, whisk together the tahini, lemon juice, water, and salt to make the dressing.
6. Assemble the bowls by topping the quinoa and vegetable mixture with the roasted chickpeas.
7. Drizzle the lemon-tahini dressing over the top and serve.

These roasted chickpea and quinoa bowls are packed with protein, fiber, and healthy fats, making them a perfect dairy-free picnic meal. The crispy chickpeas and quinoa offer satisfying textures, while the lemon-tahini dressing adds a refreshing, creamy finish. This dish is versatile, easily customizable, and can be made ahead of time for a quick and easy picnic meal.

Cucumber & Hummus Bites

These cucumber and hummus bites are a light, refreshing, and easy-to-make dairy-free snack for your picnic. The cool cucumber slices paired with creamy hummus provide a satisfying bite, and the added spices and herbs bring extra flavor. These bites are not only healthy and tasty but also visually appealing, making them a great appetizer for outdoor gatherings.

Ingredients:

• 1 cucumber, sliced into 1/4-inch thick rounds
• 1/2 cup hummus
• 1 tbsp olive oil
• 1 tsp paprika
• Fresh parsley or dill for garnish
• Salt and pepper to taste

Instructions:

1. Slice the cucumber into rounds and arrange them on a serving tray.
2. Top each cucumber slice with a small spoonful of hummus.
3. Drizzle olive oil over the hummus-topped cucumber slices.
4. Sprinkle with paprika, salt, and pepper to taste.
5. Garnish with fresh parsley or dill before serving.

These cucumber and hummus bites are the perfect light and refreshing dairy-free snack for any picnic. The cool crunch of cucumber pairs beautifully with the creamy hummus, creating a delightful combination of textures and flavors. They’re quick to prepare, visually appealing, and can be made ahead, making them an ideal choice for an easy, healthful appetizer at your next outdoor gathering.

Mediterranean Quinoa Stuffed Peppers

These Mediterranean quinoa stuffed peppers are a flavorful and satisfying dairy-free dish that’s both healthy and delicious. The quinoa is combined with Kalamata olives, sun-dried tomatoes, cucumbers, and fresh herbs, and then stuffed into colorful bell peppers. This dish is perfect for a picnic because it’s easy to eat by hand, can be made ahead, and is packed with protein and fiber.

Ingredients:

• 4 bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the bell pepper halves on a baking sheet, cut side up.
3. In a bowl, combine the cooked quinoa, olives, sun-dried tomatoes, cucumber, parsley, olive oil, lemon juice, salt, and pepper.
4. Stuff the quinoa mixture into the bell pepper halves.
5. Bake for 20-25 minutes, until the peppers are tender.
6. Serve warm or at room temperature.

Mediterranean quinoa stuffed peppers are a nutrient-packed, dairy-free meal that’s as delicious as it is colorful. The combination of quinoa, olives, sun-dried tomatoes, and fresh herbs gives these stuffed peppers a Mediterranean flair, while the bell peppers themselves provide a sweet, tender vessel for all the flavors. They’re ideal for picnics because they’re easy to transport,

Lemon Garlic Roasted Cauliflower Steaks

These lemon garlic roasted cauliflower steaks are a flavorful and hearty dairy-free dish that makes a great addition to any picnic. Roasted cauliflower, seasoned with lemon, garlic, and fresh herbs, provides a satisfying bite with a crispy exterior and tender interior. It’s a great option for anyone looking for a unique, plant-based alternative that’s both simple and flavorful.

Ingredients:

• 1 large head of cauliflower
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the cauliflower into 1-inch thick steaks.
3. In a small bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, thyme, salt, and pepper.
4. Brush both sides of the cauliflower steaks with the lemon garlic mixture.
5. Arrange the cauliflower steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
6. Serve warm or at room temperature.

These lemon garlic roasted cauliflower steaks are a delicious and elegant dairy-free option for your picnic. The lemon and garlic seasoning adds a bright, aromatic flavor, while the cauliflower’s natural sweetness shines through when roasted. This dish is perfect for a lighter picnic meal that’s both filling and full of flavor. It’s a great way to enjoy a plant-based, savory dish that will impress your picnic guests.

Avocado & Tomato Toasts

These avocado and tomato toasts are simple, quick, and absolutely delicious. Perfect for a dairy-free picnic snack, the creamy avocado and juicy tomatoes are piled on top of crispy toasted bread, creating a perfect balance of textures. Seasoned with a little salt, pepper, and a drizzle of olive oil, this dish is a fresh and satisfying option for any outdoor gathering.

Ingredients:

• 4 slices of whole-grain bread
• 1 ripe avocado, mashed
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Toast the slices of bread until golden and crispy.
2. Spread the mashed avocado evenly on top of each slice of toast.
3. Arrange the halved cherry tomatoes on top of the avocado.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Garnish with fresh basil leaves if desired, and serve immediately.

hese avocado and tomato toasts are the perfect dairy-free picnic snack, offering a delicious combination of creamy avocado and fresh, juicy tomatoes. The crunchy toast serves as a great base, providing a satisfying texture. This recipe is simple yet full of flavor, and it’s ideal for picnics because it’s quick to prepare and easy to transport. Plus, it’s both nutritious and refreshing, making it a crowd-pleasing option.

Spicy Roasted Red Pepper Hummus

This spicy roasted red pepper hummus is a dairy-free, flavorful dip that will elevate any picnic spread. The smoky roasted peppers and the kick of spice combine perfectly with the creamy chickpeas, making it a tasty and versatile dip for veggies, crackers, or pita bread. It’s a healthy, satisfying snack that’s packed with protein and fiber.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 roasted red pepper (jarred or fresh)
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Red pepper flakes (optional, for added spice)

Instructions:

1. In a food processor, combine the chickpeas, roasted red pepper, tahini, olive oil, garlic, lemon juice, cumin, smoked paprika, salt, and pepper.
2. Blend until smooth, adding a bit of water if the hummus is too thick.
3. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
4. Transfer to a serving bowl and sprinkle with red pepper flakes for extra spice.
5. Serve with fresh vegetables, pita chips, or crackers.

This spicy roasted red pepper hummus is a flavorful, dairy-free dip that packs a punch with its smoky and spicy notes. The combination of roasted red pepper and garlic creates a savory base, while the chickpeas provide a creamy, protein-packed texture. It’s a great addition to any picnic, as it can be easily paired with a variety of dippables. This hummus is a healthy, versatile, and crowd-pleasing choice for outdoor gatherings.

Fruit Salad with Mint-Lime Dressing

This vibrant fruit salad with mint-lime dressing is a refreshing and naturally dairy-free dessert that’s perfect for a picnic. Packed with fresh seasonal fruits like berries, melons, and citrus, the tangy mint-lime dressing brings everything together with a burst of flavor. It’s a light and sweet way to finish off your picnic meal.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup watermelon, cubed
• 1 cup pineapple, cubed
• 1 orange, peeled and segmented
• 2 tbsp fresh mint, chopped
• Juice of 1 lime
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. In a large bowl, combine all the chopped fruit.
2. In a small bowl, whisk together the lime juice, chopped mint, and honey (if using).
3. Pour the mint-lime dressing over the fruit and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This fruit salad with mint-lime dressing is a perfect dairy-free dessert for your picnic. The fresh, juicy fruits provide a naturally sweet base, while the mint-lime dressing adds a refreshing, zesty touch. It’s light, healthy, and full of vibrant flavors that are sure to satisfy your sweet cravings without the need for any dairy. This dish is ideal for a hot day outdoors, providing hydration and a burst of flavor in every bite.

Sweet Potato & Kale Buddha Bowl

A nourishing and satisfying dairy-free option, this sweet potato and kale Buddha bowl is packed with vitamins and minerals. Roasted sweet potatoes, sautéed kale, and a variety of colorful veggies make for a wholesome, nutrient-dense meal. Topped with a tangy tahini dressing, this bowl is a perfect, filling dish for a picnic that provides both flavor and energy.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups kale, stems removed and chopped
• 1 tbsp olive oil
• 1/4 cup red cabbage, shredded
• 1/2 cucumber, sliced
• 1/4 cup pumpkin seeds
• 2 tbsp tahini
• Juice of 1 lemon
• 2 tbsp water
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
4. While the sweet potatoes roast, sauté the kale in olive oil over medium heat for 3-4 minutes until wilted and tender.
5. Assemble the Buddha bowls by layering the roasted sweet potatoes, sautéed kale, shredded cabbage, cucumber slices, and pumpkin seeds.
6. In a small bowl, whisk together the tahini, lemon juice, water, and salt, then drizzle over the top of the bowls.
7. Serve immediately or pack for later.

is sweet potato and kale Buddha bowl is a colorful and nourishing meal that’s packed with fiber, healthy fats, and protein. The roasted sweet potatoes bring a natural sweetness that complements the bitterness of the kale, while the tahini dressing adds creaminess and a burst of flavor. It’s a filling and energizing option for a dairy-free picnic that will keep you satisfied throughout the day.

Zucchini Noodles with Avocado Pesto

These zucchini noodles with avocado pesto are a light, dairy-free alternative to traditional pasta dishes. The creamy avocado pesto is made with fresh basil, garlic, and lemon, making it a flavorful sauce that complements the crisp, tender zucchini noodles. This dish is refreshing, satisfying, and perfect for a healthy picnic lunch.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 clove garlic
• Juice of 1 lemon
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. In a food processor, blend the avocado, basil, olive oil, garlic, lemon juice, salt, and pepper until smooth and creamy.
2. Toss the zucchini noodles with the avocado pesto, ensuring they are evenly coated.
3. Serve with halved cherry tomatoes for added flavor and color.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

These zucchini noodles with avocado pesto are a refreshing, light, and delicious dairy-free meal. The creamy avocado pesto adds richness, while the zucchini noodles provide a fresh, crisp texture. This dish is perfect for a picnic because it’s easy to prepare, nutritious, and can be served either fresh or chilled. It’s a wonderful low-carb, plant-based option for anyone looking for a healthy and flavorful alternative to traditional pasta.

Thai Peanut Noodle Salad

This Thai peanut noodle salad is a flavorful, dairy-free dish that’s perfect for a picnic. The combination of rice noodles, crunchy vegetables, and a rich peanut dressing creates a deliciously satisfying salad. With the addition of fresh herbs and a bit of lime juice, this dish is light, tangy, and packed with bold flavors, making it a picnic favorite.

Ingredients:

• 8 oz rice noodles
• 1 red bell pepper, thinly sliced
• 1 cup shredded cabbage
• 1 cucumber, julienned
• 1/4 cup cilantro, chopped
• 2 tbsp sesame seeds
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1/4 tsp chili flakes (optional)

Instructions:

1. Cook the rice noodles according to the package instructions, then drain and rinse with cold water.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and chili flakes (if using).
3. In a large bowl, combine the cooked noodles, bell pepper, cabbage, cucumber, and cilantro.
4. Pour the peanut dressing over the salad and toss to combine.
5. Sprinkle with sesame seeds before serving.

This Thai peanut noodle salad is a vibrant and tangy dairy-free dish that’s both satisfying and refreshing. The rich peanut dressing adds depth of flavor to the noodles and vegetables, while the sesame seeds give a nice crunch. This salad is not only delicious but also easy to prepare, making it an ideal dish for a picnic. The combination of fresh vegetables and the creamy peanut sauce will leave you feeling energized and satisfied.

Grilled Veggie Skewers with Chimichurri Sauce

These grilled veggie skewers are full of smoky, charred flavors and are paired with a tangy, herbaceous chimichurri sauce that brings them to life. Perfect for a dairy-free picnic, the skewers feature a mix of colorful vegetables like zucchini, bell peppers, and mushrooms, and are drizzled with a zesty chimichurri that adds a burst of freshness.

Ingredients:

• 2 zucchinis, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 cup mushrooms, whole or halved
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• 3 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1/4 cup olive oil (for chimichurri)
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the vegetables onto skewers and brush them with olive oil, then season with salt and pepper.
3. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
4. While the veggies are grilling, make the chimichurri by combining parsley, oregano, red wine vinegar, garlic, olive oil, and red pepper flakes in a small bowl.
5. Once the veggies are done, remove them from the skewers and drizzle with the chimichurri sauce before serving.

Grilled veggie skewers with chimichurri sauce are a perfect dairy-free picnic dish that’s easy to make and packed with flavor. The smoky grilled vegetables complement the bright, tangy chimichurri sauce, creating a dish that’s both satisfying and refreshing. The combination of herbs, vinegar, and garlic in the chimichurri adds complexity to the veggies, making this dish a perfect addition to any outdoor gathering.

Coconut Mango Rice Pudding

This coconut mango rice pudding is a creamy, dairy-free dessert that’s perfect for picnics. The natural sweetness of coconut milk and ripe mangoes blends beautifully with the sticky rice, creating a tropical treat that’s rich and comforting. It’s light yet indulgent, making it a wonderful end to a picnic meal.

Ingredients:

• 1 cup Arborio rice (or sticky rice)
• 2 cups coconut milk
• 1/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1 ripe mango, peeled and diced
• 1/4 cup shredded coconut (optional)

Instructions:

1. In a medium saucepan, bring the coconut milk and maple syrup to a simmer over medium heat.
2. Add the rice and cook, stirring occasionally, until the rice is tender and the mixture has thickened (about 20-25 minutes).
3. Stir in the vanilla extract and remove from heat.
4. Allow the pudding to cool for a few minutes, then divide it into serving bowls.
5. Top with fresh diced mango and shredded coconut before serving.

This coconut mango rice pudding is a tropical, dairy-free dessert that’s both creamy and refreshing. The coconut milk provides a rich base, while the sweet mango adds a juicy burst of flavor. It’s a delicious way to end a picnic meal, offering a light yet satisfying finish. The pudding can be served chilled or at room temperature, making it a convenient dessert for picnics.

Vegan Chickpea Salad Sandwiches

These vegan chickpea salad sandwiches are a simple, satisfying, and nutritious option for a dairy-free picnic. The creamy chickpea filling, made with mashed chickpeas, vegan mayo, and a tangy Dijon mustard, is a great alternative to traditional egg salad. Served on whole grain bread with fresh veggies, these sandwiches are perfect for a light and healthy picnic meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 2 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 4 slices whole-grain bread
• Lettuce and tomato slices for garnish

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher.
2. Stir in the vegan mayo, Dijon mustard, lemon juice, celery, red onion, salt, and pepper until well combined.
3. Spread the chickpea salad mixture onto slices of whole-grain bread.
4. Add a few slices of tomato and a few leaves of lettuce to each sandwich.
5. Serve immediately or pack for later.

These vegan chickpea salad sandwiches are a filling, protein-packed, and dairy-free picnic option. The creamy chickpea mixture, combined with tangy mustard and fresh veggies, creates a hearty, satisfying sandwich. Perfect for a picnic, these sandwiches are easy to prepare, portable, and offer a deliciously wholesome meal.

Carrot & Cucumber Salad with Sesame Dressing

This carrot and cucumber salad with sesame dressing is a fresh and crunchy dairy-free dish that’s perfect for a picnic. The combination of thinly sliced carrots and cucumbers, along with a simple sesame dressing, makes for a light yet flavorful salad that’s both refreshing and nutritious.

Ingredients:

• 2 large carrots, peeled and julienned
• 1 cucumber, thinly sliced
• 1/4 cup sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1 tsp sesame seeds
• 1/2 tsp grated ginger (optional)

Instructions:

1. In a bowl, combine the julienned carrots and sliced cucumber.
2. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, maple syrup, sesame seeds, and grated ginger (if using).
3. Pour the dressing over the vegetables and toss gently to coat.
4. Serve immediately or refrigerate for 30 minutes to let the flavors develop.

This carrot and cucumber salad with sesame dressing is a light and flavorful dairy-free option for a picnic. The fresh crunch of the carrots and cucumber pairs perfectly with the nutty, tangy sesame dressing. It’s a quick and easy dish that can be prepared in advance and will stay crisp and refreshing, making it an ideal salad for any outdoor meal.

Black Bean & Corn Salsa

This black bean and corn salsa is a quick, refreshing, and flavorful dairy-free snack that’s perfect for a picnic. With a blend of black beans, sweet corn, tangy lime juice, and fresh cilantro, this salsa is both healthy and satisfying. It’s great for dipping tortilla chips or spooning onto tacos.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the black beans, corn, red onion, and cilantro.
2. Add lime juice, cumin, salt, and pepper, and stir to combine.
3. Serve with tortilla chips or as a topping for tacos.

This black bean and corn salsa is a flavorful, dairy-free snack that’s perfect for a picnic. The combination of black beans, sweet corn, and tangy lime juice creates a refreshing and satisfying dip or topping. It’s a versatile dish that pairs well with tortilla chips, crackers, or fresh veggies, making it an easy addition to any outdoor meal.

Note: More recipes are coming soon