28+ Delicious Dairy Free Potluck Recipes Everyone Will Love

Potlucks are the perfect opportunity to share great food, build community, and enjoy a variety of dishes.

But when you have dietary restrictions, like avoiding dairy, it can be tough to find delicious options that everyone can enjoy.

That’s why we’ve rounded up 28+ dairy-free potluck recipes that are guaranteed to be a hit!

Whether you’re looking for savory appetizers, hearty mains, or sweet desserts, these recipes will ensure you don’t have to miss out on the fun.

These dairy-free dishes are not only considerate of dietary needs but are also full of flavor, so everyone can dig in and enjoy without compromise.

So, grab your favorite recipe and prepare to wow your fellow potluck-goers!

28+ Delicious Dairy Free Potluck Recipes Everyone Will Love

No matter what type of event you’re attending, having a variety of dairy-free options ensures that everyone has something to enjoy.

With these 28+ recipes, you can be sure to bring dishes that are both tasty and inclusive.

From hearty mains to sweet treats, the possibilities are endless, and your guests will appreciate the thoughtful, delicious additions.

So the next time you’re preparing for a potluck, skip the dairy and opt for these mouthwatering recipes instead!

Roasted Butternut Squash and Chickpea Salad

This vibrant, dairy-free salad is the perfect addition to any potluck. The roasted butternut squash adds a natural sweetness that pairs beautifully with the savory chickpeas and earthy greens. Tossed with a zesty lemon-tahini dressing, it’s not only refreshing but also packed with protein and fiber.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 6 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup fresh parsley, chopped

Lemon-Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1-2 tbsp warm water (to thin out the dressing)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out evenly on the baking sheet.
3. Roast for 25-30 minutes, or until the squash is tender and the chickpeas are crispy.
4. While the squash and chickpeas are roasting, whisk together the tahini, lemon juice, olive oil, garlic, and water until smooth. Adjust seasoning with salt and pepper.
5. Once roasted, let the squash and chickpeas cool slightly. In a large bowl, toss the mixed greens with the roasted squash, chickpeas, pomegranate seeds, and parsley.
   This roasted butternut squash and chickpea salad is a hearty, colorful dish that’s not only delicious but also perfect for guests with dietary restrictions. The balance of flavors and textures makes it a standout option for any potluck, and it’s sure to be a hit for anyone looking for a fresh, satisfying side dish. The lemon-tahini dressing ties it all together, bringing brightness and creaminess without any dairy.

BBQ Pulled Jackfruit Sliders

These BBQ pulled jackfruit sliders are a crowd-pleaser that perfectly mimic the texture and flavor of pulled pork, making them an ideal dairy-free alternative for meat lovers at your next potluck. Tender jackfruit is simmered in a tangy BBQ sauce, piled onto soft slider buns, and topped with crunchy coleslaw for a hearty and flavorful bite.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 cup BBQ sauce (dairy-free)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 12 slider buns
• 2 cups coleslaw (use a dairy-free dressing or make your own)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the shredded jackfruit, smoked paprika, salt, and pepper to the pan. Stir well to combine.
3. Pour in the BBQ sauce, apple cider vinegar, and maple syrup. Stir to coat the jackfruit evenly. Reduce heat and simmer for 10-15 minutes until the jackfruit is tender and well-coated in sauce.
4. While the jackfruit simmers, prepare the coleslaw by combining the cabbage, carrots, and dairy-free dressing in a bowl. Toss to combine.
5. Assemble the sliders by spooning the BBQ pulled jackfruit onto each bun and topping with a generous portion of coleslaw.
6. Serve immediately, or keep warm for serving at the potluck.

These BBQ pulled jackfruit sliders are a delicious, satisfying, and completely dairy-free dish that will leave everyone craving more. They provide a hearty, meaty texture thanks to the jackfruit, while the tangy BBQ sauce gives them that familiar comfort-food flavor. Paired with a crunchy coleslaw, these sliders are an easy, no-fuss potluck option that’s sure to be a favorite.

Sweet Potato and Black Bean Chili

This hearty, comforting sweet potato and black bean chili is a perfect dish for a potluck. It’s packed with flavors from smoky spices and tender sweet potatoes, balanced with the richness of black beans. This recipe is completely dairy-free and can easily be made in advance, making it ideal for a crowd.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 3 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes, until softened.
2. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Add the diced sweet potatoes, black beans, tomatoes, and vegetable broth to the pot. Stir to combine and bring to a simmer.
4. Cover the pot and let the chili cook for 30-35 minutes, or until the sweet potatoes are tender.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the chili hot, garnished with fresh cilantro.

This sweet potato and black bean chili is an ideal dairy-free dish for any potluck. It’s incredibly filling and comforting with the natural sweetness of the potatoes balanced by the smokiness of the spices. The combination of ingredients makes it a hearty, healthy, and satisfying meal that’s perfect for feeding a crowd. Whether your guests follow a dairy-free diet or not, this chili is bound to impress with its bold flavors and rich texture.

Vegan Mac and Cheese with Cashew Sauce

This vegan mac and cheese is a creamy, dairy-free twist on the classic comfort food. The cashew-based sauce is rich, velvety, and has just the right amount of sharpness from nutritional yeast, making it a perfect addition to your potluck spread. It’s a crowd-pleaser, even for those who don’t follow a dairy-free diet.

Ingredients:

• 8 oz elbow macaroni (or any pasta shape of choice)
• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 1/2 cup water
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp onion powder
• 1/2 tsp turmeric (for color)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Drain the soaked cashews and blend them with water, nutritional yeast, lemon juice, garlic, olive oil, onion powder, turmeric, salt, and pepper until smooth and creamy.
3. Pour the cashew sauce over the cooked pasta and stir until well coated. You can heat the pasta and sauce together over low heat if needed.
4. Serve warm, garnished with fresh parsley.

This vegan mac and cheese is a creamy, cheesy alternative made without any dairy. The cashew sauce brings a rich and utty flavor while the nutritional yeast provides a cheesy taste that will make everyone forget it’s dairy-free. It’s a perfect potluck dish because it’s indulgent yet wholesome, and you can easily double the recipe to serve a large crowd. This dish is sure to be a hit among both vegans and non-vegans alike.

Quinoa and Avocado Stuffed Peppers

These quinoa and avocado stuffed peppers are a fresh and vibrant dish that’s perfect for a dairy-free potluck. The quinoa is light but filling, while the creamy avocado adds richness to the dish. A sprinkle of fresh herbs and a squeeze of lime juice brings the dish together in a zesty, flavorful way.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 avocado, diced
• 1/2 cup black beans, drained and rinsed
• 1/4 cup corn kernels (fresh or frozen)
• 1 small red onion, finely chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. Cook the quinoa in the vegetable broth according to package instructions. Once cooked, fluff with a fork and set aside to cool.
3. In a large bowl, combine the cooked quinoa, avocado, black beans, corn, red onion, cumin, chili powder, lime juice, salt, and pepper. Stir gently to combine.
4. Stuff the bell peppers with the quinoa mixture and cover the baking dish with foil.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These quinoa and avocado stuffed peppers are a delicious and visually appealing addition to any potluck. The combination of quinoa, avocado, and black beans creates a filling and satisfying dish, while the bell peppers provide a sweet and crunchy contrast. The lime juice adds a refreshing zest that ties everything together. These stuffed peppers are not only a treat for the taste buds but also a great option for anyone seeking a nutritious and dairy-free dish.

roasted Vegetable Hummus Platter

This roasted vegetable hummus platter is a simple yet flavorful dish that’s perfect for a potluck spread. The roasted vegetables provide a savory and smoky contrast to the creamy hummus. The colorful array of vegetables adds a touch of freshness, and the platter is versatile, making it easy to customize based on what you have on hand.

Ingredients:

• 1 large zucchini, sliced
• 1 large eggplant, sliced
• 1 bell pepper, cut into strips
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup hummus (store-bought or homemade)
• Fresh parsley, for garnish
• Pita bread or crackers, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini, eggplant, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables in an even layer on the baking sheet.
3. Roast for 20-25 minutes, or until tender and lightly browned.
4. Arrange the roasted vegetables on a platter with a bowl of hummus in the center.
5. Garnish with fresh parsley and serve with pita bread or crackers.

This roasted vegetable hummus platter is a perfect party or potluck dish that’s easy to prepare and full of flavor. The warm, roasted vegetables pair beautifully with the creamy hummus, making each bite a satisfying combination of textures and tastes. It’s a versatile dish that you can adapt based on seasonal vegetables, and it’s sure to be enjoyed by guests of all dietary preferences. With the added option of pita bread or crackers, this platter will disappear quickly at any gathering.

Lentil and Sweet Potato Shepherd’s Pie

This hearty lentil and sweet potato shepherd’s pie is a satisfying, dairy-free alternative to the classic. The savory lentil filling is packed with vegetables and topped with creamy mashed sweet potatoes for a comforting and flavorful dish that’s perfect for a cozy potluck.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place the cubed sweet potatoes in a large pot of boiling water and cook until tender, about 15 minutes. Drain and mash with a fork or potato masher. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and garlic, and sauté for about 5 minutes.
3. Add the lentils, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed.
4. Transfer the lentil mixture to a baking dish and spread it evenly. Top with the mashed sweet potatoes and smooth the surface with a spatula.
5. Bake for 20-25 minutes, or until the top is slightly golden.
6. Garnish with fresh parsley before serving.

This lentil and sweet potato shepherd’s pie is a wholesome and satisfying dish that’s perfect for a potluck. The lentil filling provides protein and fiber, while the sweet potatoes add a naturally sweet and creamy topping. It’s a comforting, hearty meal that’s sure to impress everyone at the table. This dish can be made ahead and reheated, making it an excellent option for any potluck or gathering.

Mango and Black Bean Salad

This mango and black bean salad is a refreshing, colorful dish that’s perfect for adding some tropical flair to your potluck spread. The sweetness of ripe mango pairs wonderfully with the savory black beans, and a light lime dressing brings everything together for a burst of flavor.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 red bell pepper, diced
• 1 lime, juiced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mango, black beans, red onion, cilantro, and bell pepper.
2. Drizzle with lime juice and olive oil, and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve chilled or at room temperature.

This mango and black bean salad is a simple yet flavorful addition to any potluck. The sweet and tangy mangoes, combined with hearty black beans and a citrusy dressing, create a dish that’s refreshing and satisfying. It’s an easy-to-make, dairy-free option that’s sure to bring brightness to any table. Whether served as a side or a light main, this salad will add a fresh, tropical twist to your

Spicy Cauliflower and Chickpea Tacos

These spicy cauliflower and chickpea tacos are a bold, vibrant dish that’s sure to be a hit at any potluck. The auliflower and chickpeas are roasted in a flavorful blend of spices, giving them a smoky, spicy kick. Paired with fresh toppings like avocado, cilantro, and a tangy lime drizzle, these tacos are a satisfying and dairy-free alternative to traditional tacos.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets and chickpeas with olive oil, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast for 25-30 minutes, or until the cauliflower is golden and the chickpeas are crispy.
4. Warm the tortillas in a skillet or oven.
5. To assemble, place a portion of the roasted cauliflower and chickpeas onto each tortilla. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
6. Serve immediately.

These spicy cauliflower and chickpea tacos are a delightful and flavorful dish that packs a punch. The combination of roasted cauliflower and crispy chickpeas creates a satisfying texture, while the spices add a smoky, zesty heat. The avocado and lime provide a refreshing contrast, balancing the bold flavors. These tacos are a fun and fresh way to enjoy a dairy-free, plant-based meal at your next potluck.

Grilled Veggie Skewers with Herb Marinade

These grilled veggie skewers are a simple yet delicious option for a dairy-free potluck. A variety of vegetables, including bell peppers, zucchini, mushrooms, and red onions, are marinated in a fragrant herb mixture before being grilled to perfection. They make for a colorful and flavorful side dish that’s perfect for outdoor gatherings or any potluck.

Ingredients:

• 1 bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 8 oz mushrooms, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh lemon wedges, for serving

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, thyme, salt, and pepper.
2. Thread the vegetables onto skewers, alternating between bell pepper, zucchini, onion, and mushrooms.
3. Brush the skewers with the herb marinade, making sure the vegetables are well-coated.
4. Preheat the grill to medium heat. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. Serve the skewers with fresh lemon wedges.

grilled veggie skewers with herb marinade are a versatile and vibrant addition to any potluck spread. The herb marinade enhances the natural flavors of the vegetables, and grilling them brings out a delicious smoky taste. They’re not only a colorful and dairy-free option but also a light and healthy dish that’s easy to prepare in bulk. These skewers are sure to be enjoyed by guests of all dietary preferences.

Zucchini Noodles with Pesto

This zucchini noodle dish with dairy-free pesto is a light, fresh, and flavorful option for any potluck. The zucchini noodles (or “zoodles”) are a healthy alternative to traditional pasta, and the pesto made from fresh basil, garlic, and pine nuts offers a rich, nutty flavor without any dairy. It’s a great way to enjoy a nutrient-packed, vibrant dish at your gathering.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. To make the pesto, combine basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender. Blend until smooth, adding more olive oil if needed to achieve a creamy consistency.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still firm.
3. Toss the zucchini noodles with the dairy-free pesto until well coated.
4. Garnish with halved cherry tomatoes and serve immediately.

This zucchini noodles with pesto is a refreshing, dairy-free dish that brings vibrant flavors to your potluck table. The zoodles are healthy and low-carb alternative to pasta, while the dairy-free pesto is full of rich, herbaceous flavor. The addition of fresh cherry tomatoes adds a burst of sweetness and color. This dish is not only light and delicious but also a great way to incorporate more vegetables into your meal.

Cabbage and Carrot Slaw with Apple Cider Dressing

This crisp and tangy cabbage and carrot slaw is a refreshing side dish that’s perfect for a dairy-free potluck. The slaw is made with a combination of shredded cabbage and carrots, tossed in a zesty apple cider vinegar dressing with a touch of sweetness. It’s a light, crunchy, and flavorful option that complements any main dish.

Ingredients:

• 4 cups shredded cabbage
• 2 large carrots, grated
• 1/4 cup apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until the dressing is emulsified.
3. Pour the dressing over the cabbage and carrots and toss to combine.
4. Garnish with fresh parsley and serve chilled or at room temperature.

This cabbage and carrot slaw with apple cider dressing is a simple, vibrant, and dairy-free option that adds a crunchy contrast o any potluck meal. The tangy apple cider vinegar dressing is balanced by the sweetness of maple syrup, making it both refreshing and flavorful. It’s a great make-ahead dish that stays crisp, making it an easy and stress-free addition to your potluck spread.

Sweet Corn and Avocado Salad

This sweet corn and avocado salad is a bright, colorful, and dairy-free side dish that’s perfect for summer potlucks or anytime you need a fresh, light dish. The sweetness of the corn pairs wonderfully with the creamy avocado, and the tangy lime dressing brings everything together. It’s quick, easy, and full of flavor.

Ingredients:

• 4 cups fresh corn kernels (or frozen corn, thawed)
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, diced avocado, red onion, and cilantro.
2. Drizzle with lime juice and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate until ready to serve.

This sweet corn and avocado salad is a quick and easy dairy-free dish that bursts with fresh flavors. The sweet corn and creamy avocado make a perfect pairing, while the cilantro and lime provide a bright, zesty finish. It’s a light, healthy side that’s perfect for potlucks, and it can be made in advance for added convenience. This dish is sure to be a favorite at your next gathering.

Roasted Beet and Orange Salad with Walnut Dressing

This roasted beet and orange salad is a sophisticated and dairy-free dish that’s perfect for any potluck. The earthy sweetness of roasted beets pairs wonderfully with juicy oranges, and the walnut dressing adds a rich, nutty flavor that brings the whole salad together. It’s a beautiful, flavorful, and refreshing addition to your spread.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 oranges, peeled and segmented
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place the beet wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast for 30-35 minutes, or until tender and caramelized.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, and olive oil to make the walnut dressing.
4. Once the beets are roasted, let them cool slightly, then toss them with the orange segments and walnut dressing.
5. Garnish with chopped walnuts and serve.

This roasted beet and orange salad with walnut dressing is a flavorful, dairy-free option that’s sure to stand out at your next potluck. The sweet and earthy flavors of the beets and oranges are complemented by the rich walnut dressing, making each bite a delightful combination of textures and tastes. This salad is not only delicious but also visually stunning, with its vibrant colors and refreshing

paghetti Squash with Tomato Basil Sauce

Spaghetti squash is an excellent dairy-free alternative to pasta, and when paired with a fresh, homemade tomato basil sauce, it makes for a light and satisfying dish perfect for potlucks. This dish is naturally gluten-free, low-carb, and bursting with flavor. The simplicity of roasted spaghetti squash and the classic combination of tomatoes and basil is both comforting and refreshing.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper.
2. Place the squash cut side down on a baking sheet and roast for 40-45 minutes, until the flesh is tender and easily shreds with a fork.
3. While the squash is roasting, heat 1 tbsp olive oil in a pan over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
4. Add the halved cherry tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened.
5. Once the squash is roasted, use a fork to shred the flesh into noodles. Serve the shredded squash topped with the tomato basil sauce and drizzle with balsamic vinegar.

Spaghetti squash with tomato basil sauce is a light yet flavorful option that’s perfect for a dairy-free potluck. The roasted spaghetti squash mimics the texture of pasta, while the homemade tomato basil sauce brings a fresh, tangy, and herby flavor to the dish. It’s a healthy, easy-to-make dish that will impress both those looking for gluten-free options and anyone craving a flavorful, satisfying meal.

chickpea and Spinach Curry

This chickpea and spinach curry is a rich, aromatic, and hearty dairy-free dish that is perfect for potlucks. The chickpeas provide protein and fiber, while the spinach adds a fresh, vibrant element. The coconut milk creates a creamy, luscious sauce that perfectly complements the spices, making this curry a warming, satisfying dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp coriander
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the garlic, ginger, curry powder, cumin, turmeric, and coriander, and cook for 1-2 minutes, stirring frequently to release the spices’ flavors.
3. Add the chickpeas and coconut milk to the pan, and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
4. Stir in the fresh spinach and cook for 2-3 minutes until wilted.
5. Season with salt, pepper, and lemon juice to taste. Garnish with fresh cilantro before serving.

This chickpea and spinach curry is a comforting, dairy-free dish that’s packed with flavor. The combination of spices creates a warm, aromatic base, while the coconut milk adds creaminess without any dairy. The chickpeas provide a substantial amount of protein, making this curry a filling and satisfying choice for your potluck. It’s simple to make, can be prepared ahead of time, and is a crowd-pleaser for both vegans and non-vegans.

Roasted Sweet Potato and Black Bean Salad

This roasted sweet potato and black bean salad is a colorful, hearty, and nutrient-packed dish. The roasted sweet potatoes add a natural sweetness, while the black beans provide protein and fiber. The zesty lime dressing ties everything together, making it a perfect dairy-free option for your next potluck or gathering.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, salt, pepper, and smoked paprika. Toss to coat.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, and cilantro.
4. Drizzle with lime juice and toss gently to combine. Serve chilled or at room temperature.

This roasted sweet potato and black bean salad is a hearty, flavorful, and dairy-free dish that’s perfect for potlucks. The roasted sweet potatoes bring a natural sweetness, and the black beans add protein and fiber, making it a well-rounded dish. The zesty lime dressing adds a fresh and tangy finish, balancing out the sweetness of the potatoes. This salad is easy to make, can be prepared in advance, and is sure to be a crowd favorite.

Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are a delightful and savory appetizer that’s perfect for a dairy-free potluck. The mushrooms are filled with a savory mixture of breadcrumbs, garlic, and herbs, making them flavorful and satisfying. They’re easy to prepare, bite-sized, and perfect for sharing.

Ingredients:

• 12 large mushrooms, stems removed and caps hollowed
• 1 cup breadcrumbs (use gluten-free if needed)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 tsp thyme
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional, for cheesy flavor)
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F (190°C). Place the mushroom caps on a baking sheet.
2. In a small bowl, combine breadcrumbs, olive oil, garlic, parsley, thyme, salt, pepper, nutritional yeast, and lemon juice. Stir until well combined.
3. Stuff each mushroom cap with the breadcrumb mixture, pressing it down gently to fill.
4. Bake the stuffed mushrooms for 15-20 minutes, or until the tops are golden and crispy.
5. Serve warm.

These vegan stuffed mushrooms are a savory, bite-sized appetizer that’s perfect for a dairy-free potluck. The crispy readcrumb filling, flavored with garlic, herbs, and nutritional yeast, creates a savory, “cheesy” taste without any dairy. They’re easy to make, and their bite-sized nature makes them perfect for sharing. This dish will be a favorite among guests who are looking for both flavor and convenience.

Avocado and Tomato Gazpacho

This avocado and tomato gazpacho is a cool, refreshing, and dairy-free soup that’s perfect for potlucks, especially during the warmer months. The creamy avocado blends beautifully with the tangy tomatoes, cucumbers, and fresh herbs, creating a chilled soup that is both light and satisfying. It’s easy to prepare and perfect for serving in small cups or bowls at your gathering.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 ripe avocado, peeled and pitted
• 1 cucumber, peeled and chopped
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cold water or vegetable broth

Instructions:

1. In a blender or food processor, combine tomatoes, avocado, cucumber, red onion, cilantro, lime juice, olive oil, salt, and pepper.
2. Blend until smooth. Add cold water or vegetable broth to thin the soup to your desired consistency.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. Serve cold, garnished with extra cilantro if desired.

This avocado and tomato gazpacho is a light, creamy, and refreshing option for any dairy-free potluck. The combination of ripe tomatoes and creamy avocado creates a velvety texture, while the fresh cucumber and cilantro add brightness and balance. It’s a perfect summer dish that can be made ahead and served chilled, providing a cool and flavorful dish for your guests. It’s an easy, no-cook option that’s sure to impress.

Roasted Carrot and Chickpea Bowl

his roasted carrot and chickpea bowl is a wholesome and nourishing dairy-free meal that’s perfect for a potluck. The roasted carrots bring sweetness, while the chickpeas add protein and crunch. A drizzle of tahini dressing ties everything together, creating a satisfying and flavorful dish.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin)
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Spread the carrot sticks and chickpeas on a baking sheet and drizzle with olive oil. Sprinkle with cumin, paprika, salt, and pepper, and toss to coat evenly.
2. Roast for 25-30 minutes, or until the carrots are tender and caramelized and the chickpeas are crispy.
3. While the vegetables roast, whisk together tahini, lemon juice, and water to make the dressing. Season with salt to taste.
4. Once the carrots and chickpeas are roasted, serve in a bowl drizzled with tahini dressing and garnished with fresh parsley.

This roasted carrot and chickpea bowl is a hearty, nutritious, and dairy-free dish that’s perfect for a potluck. The caramelized carrots and crispy chickpeas offer a wonderful combination of sweetness and crunch, while the tahini dressing adds richness and creaminess. This bowl is a simple yet satisfying option that can be served warm or at room temperature, making it a great choice for any occasion.

Note: More recipes are coming soon