27+ Delicious Dairy-Free Rice Casserole Recipes You’ll Love

Rice casseroles are a classic comfort food that everyone loves.

From savory to sweet, they can be tailored to fit a variety of dietary needs.

For those following a dairy-free lifestyle, finding a casserole that satisfies both your taste buds and nutritional needs can sometimes feel like a challenge.

But don’t worry!

We’ve rounded up over 27 dairy-free rice casserole recipes that are just as creamy, delicious, and comforting as the original versions.

Whether you’re cooking for a family, looking for a weeknight dinner, or planning a holiday meal, these recipes offer plenty of variety, with a mix of flavors and ingredients that everyone can enjoy.

Say goodbye to dairy and hello to these mouth-watering rice casseroles!

27+ Delicious Dairy-Free Rice Casserole Recipes You’ll Love

With these 27+ dairy-free rice casserole recipes, you’ll have endless options to create hearty, flavorful meals for any occasion.

These casseroles are perfect for anyone avoiding dairy or looking to try something new without sacrificing flavor or texture.

Whether you’re cooking for yourself, your family, or guests, these dishes will surely please everyone at the table.

Enjoy exploring these recipes and bringing the joy of a warm, comforting casserole to your dining table—no dairy required!

Dairy-Free Vegetable Rice Casserole

This vegetable rice casserole is a comforting, hearty dish packed with a colorful mix of vegetables and brown rice. Perfect for a wholesome dinner or a side dish for gatherings, it’s naturally dairy-free and full of flavor. The creamy texture comes from the inclusion of coconut milk, making it rich without the dairy.

Ingredients:

• 1 cup brown rice (uncooked)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup zucchini, diced
• 1 cup broccoli florets
• 1 cup peas (frozen or fresh)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup chopped parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the brown rice according to package instructions and set aside.
3. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened.
4. Add the carrots, zucchini, and broccoli. Cook for another 5 minutes until the vegetables are tender.
5. Stir in the peas, vegetable broth, coconut milk, thyme, oregano, salt, and pepper. Bring the mixture to a simmer for 5 minutes.
6. In a large casserole dish, combine the cooked rice and the vegetable mixture. Stir well to combine.
7. Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly crispy.
8. Garnish with chopped parsley if desired before serving.

This dairy-free vegetable rice casserole is a fantastic addition to any meal. It’s not only easy to make but also provides a great way to enjoy your veggies in a comforting and filling dish. The coconut milk adds a creamy consistency while the herbs give it an extra depth of flavor. Perfect for meal prep, you can store it in the fridge for several days or freeze it for later use. Enjoy it as a standalone dish or pair it with your favorite protein!

dairy-Free Chicken and Rice Casserole

A classic, family-friendly chicken and rice casserole made without dairy. This dish is creamy, thanks to a homemade dairy-free cream sauce made with almond milk and nutritional yeast. It’s perfect for weeknight dinners, and it can easily be customized with different vegetables or seasonings.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 1/2 cups white rice (uncooked)
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup dairy-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion, celery, carrots, and garlic and cook for 5-7 minutes, or until softened.
4. In a separate bowl, whisk together the chicken broth, almond milk, nutritional yeast, basil, garlic powder, salt, and pepper.
5. In a large casserole dish, combine the cooked rice, shredded chicken, and sautéed vegetables. Pour the almond milk mixture over the top and stir to combine.
6. If using, sprinkle breadcrumbs on top for added crunch.
7. Cover the casserole with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

This dairy-free chicken and rice casserole is a satisfying and easy meal that the whole family will love. The creamy texture from the almond milk and nutritional yeast gives it the richness of traditional casseroles without the dairy. Plus, it’s customizable—feel free to add your favorite veggies or seasonings. Leftovers are just as delicious, and the casserole can be stored in the fridge for a few days or frozen for later meals. It’s the perfect comfort food for busy days!

Dairy-Free Sausage and Mushroom Rice Casserole

This sausage and mushroom rice casserole is a savory, hearty dish that combines the rich flavors of sausage, earthy mushrooms, and tender rice. With the help of a dairy-free cream sauce made with cashews and vegetable broth, this casserole is creamy, satisfying, and full of umami flavors.

Ingredients:

• 1 lb (450g) dairy-free sausage (such as Beyond Sausage or tempeh sausage)
• 1 cup white rice (uncooked)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup unsweetened cashew milk
• 1/2 cup vegetable broth
• 1/4 cup raw cashews, soaked for 30 minutes
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper to taste
• 1/2 cup fresh spinach (optional for added greens)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Crumble the sausage into the pan and cook until browned. Remove the sausage from the skillet and set aside.
4. In the same skillet, add the onions, mushrooms, and garlic. Cook for 5-7 minutes until the mushrooms release their moisture and the onions become translucent.
5. While the vegetables are cooking, blend the cashews, cashew milk, vegetable broth, rosemary, thyme, salt, and pepper in a blender until smooth.
6. In a large casserole dish, combine the cooked rice, sausage, sautéed mushrooms, and onions. Pour the cashew cream sauce over the top and stir to combine.
7. If using, add spinach and stir it in gently.
8. Cover the casserole with foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.

This sausage and mushroom rice casserole is an excellent choice for anyone craving a savory and satisfying meal. The combination of hearty sausage, mushrooms, and creamy cashew sauce creates a perfect balance of flavors and textures. It’s a filling dish that will keep you full and content, while still being completely dairy-free. Plus, you can make it ahead of time, and it reheats wonderfully. Serve it with a side salad or your favorite veggies for a complete meal!

Dairy-Free Tex-Mex Rice Casserole

This Tex-Mex rice casserole brings bold flavors to your dinner table with the perfect balance of spiciness and creaminess. Packed with seasoned rice, black beans, corn, and topped with a tangy dairy-free cheese, this dish is great for a satisfying family meal or for meal prepping. Plus, it’s totally dairy-free, so everyone can enjoy it!

Ingredients:

• 1 cup brown rice (uncooked)
• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or fresh)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup unsweetened almond milk
• 1/2 cup dairy-free shredded cheese (optional)
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1/2 cup chopped cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large pan, heat olive oil over medium heat. Add the onion and bell pepper and sauté for about 5 minutes until softened.
4. Stir in the black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
5. In a large casserole dish, combine the cooked rice and vegetable mixture. Pour the almond milk over the top and stir well.
6. If using, sprinkle the dairy-free cheese on top of the casserole.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove the foil and bake for another 10 minutes to melt the cheese and slightly crisp the top.
   This Tex-Mex rice casserole offers a flavorful and satisfying meal that’s both dairy-free and packed with healthy ingredients. The combination of seasoned rice, black beans, and corn creates a hearty base, while the almond milk adds creaminess without dairy. Topped with a sprinkle of dairy-free cheese and fresh cilantro, it’s a great option for a crowd or a simple weeknight dinner. Enjoy it on its own or paired with a fresh salad for a complete meal!

Dairy-Free Broccoli and Rice Casserole

This dairy-free broccoli and rice casserole is a wholesome dish that’s simple yet flavorful. It features a creamy, dairy-free sauce made with cashews and vegetable broth, which complements the tender rice and broccoli perfectly. It’s a comforting dish that works as a side or main course for a nutritious meal.

Ingredients:

• 1 cup white rice (uncooked)
• 2 cups broccoli florets
• 1/4 cup raw cashews, soaked for 30 minutes
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large pot, steam the broccoli florets for about 5 minutes, or until tender.
4. In a blender, combine the soaked cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a large skillet, heat olive oil over medium heat. Add the cooked rice, steamed broccoli, and the cashew cream sauce. Stir to combine and heat through for about 5 minutes.
6. Transfer the mixture into a casserole dish, spreading it evenly.
7. Cover with foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

This dairy-free broccoli and rice casserole is a simple yet satisfying dish that combines the nutrition of broccoli with the richness of cashew cream. The cashew sauce adds a creamy texture that makes this casserole feel indulgent without the use of dairy. Perfect as a side dish or a main course, it’s a great option for any occasion, and leftovers store well in the fridge for a few days. Enjoy the comforting flavors of this easy-to-make casserole with a fresh green salad!

Dairy-Free Pesto Chicken Rice Casserole

This dairy-free pesto chicken rice casserole brings together tender chicken, flavorful pesto, and rice for a vibrant and satisfying meal. The pesto is made with a dairy-free alternative, ensuring it’s suitable for those avoiding dairy but still packed with fresh herbaceous flavor. Perfect for busy nights or meal prep!

Ingredients:

• 2 cups cooked chicken, shredded
• 1 1/2 cups white rice (uncooked)
• 1/2 cup dairy-free pesto (store-bought or homemade)
• 1/2 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped (optional)
• 1/4 cup pine nuts for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
4. In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed onion and garlic, pesto, almond milk, spinach, salt, and pepper. Stir well to combine.
5. Transfer the mixture to a casserole dish and spread it evenly.
6. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes to allow the top to slightly crisp up.
8. Garnish with pine nuts before serving, if desired.

This pesto chicken rice casserole is a fantastic way to enjoy the fresh, vibrant flavors of pesto without any dairy. The creamy almond milk helps bring everything together, while the pesto adds a punch of flavor. It’s perfect for meal prepping, as the casserole keeps well in the fridge and reheats wonderfully. Serve it with a light salad or steamed vegetables for a well-rounded, dairy-free meal that’s both filling and flavorful!

Dairy-Free Mushroom and Spinach Rice Casserole

This mushroom and spinach rice casserole is a comforting, plant-based dish that’s as satisfying as it is nutritious. The earthy mushrooms and leafy spinach pair perfectly with the rice, and the creamy cashew sauce makes it feel indulgent. Ideal for a cozy weeknight dinner or a hearty side dish!

Ingredients:

• 1 cup white rice (uncooked)
• 1 tbsp olive oil
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups spinach, chopped
• 1/2 cup raw cashews, soaked for 30 minutes
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large pan, heat olive oil over medium heat. Add the mushrooms, onion, and garlic, and sauté for about 7 minutes until the mushrooms soften and release their moisture.
4. Stir in the spinach and cook for an additional 2 minutes, or until wilted.
5. In a blender, combine the soaked cashews, vegetable broth, almond milk, nutritional yeast, thyme, salt, and pepper. Blend until smooth and creamy.
6. In a large casserole dish, combine the cooked rice, sautéed mushrooms and spinach, and cashew cream sauce. Stir to combine.
7. Cover with foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

This mushroom and spinach rice casserole is a great option for anyone looking for a healthy, dairy-free comfort food. The cashew cream adds richness, while the mushrooms and spinach provide depth and nutrition. It’s an easy dish to prepare, and it works well as a main or side dish. Plus, it’s easy to make ahead of time, and leftovers taste er

Dairy-Free Sweet Potato and Rice Casserole

This dairy-free sweet potato and rice casserole is a vibrant, nutritious dish that combines the natural sweetness of sweet potatoes with the hearty texture of rice. The creamy sauce is made with coconut milk, giving the casserole a rich, velvety texture without any dairy. Perfect for a comforting meal or as a side dish during the colder months.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup white rice (uncooked)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tsp cinnamon
• 1 tsp ground ginger
• Salt and pepper to taste
• 1/4 cup chopped cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large pot, boil the diced sweet potatoes for 10-12 minutes, or until fork-tender. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
5. In a blender, combine the coconut milk, vegetable broth, cinnamon, ginger, salt, and pepper. Blend until smooth.
6. In a large casserole dish, combine the cooked rice, sweet potatoes, sautéed onion and garlic, and coconut milk sauce. Stir well to combine.
7. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
9. Garnish with chopped cilantro before serving.

This sweet potato and rice casserole is a perfect dish for anyone looking for a hearty, dairy-free comfort food. The coconut milk gives it a rich, creamy texture, while the sweet potatoes add a touch of natural sweetness that pairs beautifully with the warm spices. It’s an excellent choice for fall and winter meals and works wonderfully as a side dish or even as a main course. Leftovers reheat well, so it’s great for meal prep too!

airy-Free Eggplant and Tomato Rice Casserole

This dairy-free eggplant and tomato rice casserole is a savory and satisfying dish with a Mediterranean flair. The combination of roasted eggplant, juicy tomatoes, and herbed rice creates a flavorful and hearty meal. The casserole is topped with a sprinkle of dairy-free cheese for an extra creamy touch.

Ingredients:

• 1 large eggplant, diced
• 1 cup white rice (uncooked)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes (fresh or canned)
• 1/4 cup fresh basil, chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup dairy-free cheese (optional)
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20 minutes until tender.
4. In a large pan, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
5. Stir in the diced tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
6. In a large casserole dish, combine the cooked rice, roasted eggplant, tomato mixture, and almond milk. Stir to combine.
7. If using, sprinkle the dairy-free cheese on top.
8. Cover with foil and bake for 20 minutes.
9. Remove the foil and bake for another 10 minutes to melt the cheese and slightly crisp the top.
   This eggplant and tomato rice casserole is a delightful and fresh meal that’s both satisfying and dairy-free. The roasted eggplant adds a rich, smoky flavor, while the tomato mixture brings a juicy, tangy contrast. The almond milk provides a creamy texture without any dairy, and the option to add dairy-free cheese adds a comforting, melty layer. It’s a great choice for a light but filling meal and is perfect for those looking for a Mediterranean-inspired dish.

Dairy-Free Italian Rice Casserole

This Italian-inspired rice casserole is packed with rich, savory flavors from sun-dried tomatoes, olives, and basil, all without any dairy. The creamy texture is provided by a combination of coconut milk and vegetable broth. It’s an ideal dish for those who love Mediterranean cuisine, but need to avoid dairy.

Ingredients:

• 1 cup white rice (uncooked)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup green olives, chopped
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tbsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
4. Stir in the sun-dried tomatoes, green olives, oregano, basil, salt, and pepper. Cook for another 5 minutes.
5. In a separate bowl, whisk together the coconut milk and vegetable broth.
6. In a large casserole dish, combine the cooked rice, sautéed onions and garlic, and the coconut milk mixture. Stir well to combine.
7. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for another 10 minutes.
9. Garnish with fresh basil before serving.

This dairy-free Italian rice casserole is packed with vibrant Mediterranean flavors that are sure to please anyone, whether they’re avoiding dairy or not. The coconut milk adds a creamy, rich base, while the sun-dried tomatoes and olives contribute a tangy and savory depth of flavor. This dish makes an excellent main course or side, and leftovers are just as flavorful the next day. It’s a great way to enjoy the essence of Italian cuisine in a dairy-free way!

Dairy-Free Cauliflower and Rice Casserole

This dairy-free cauliflower and rice casserole is a light yet filling meal that combines the mild, nutty flavor of cauliflower with seasoned rice. It’s perfect for a comforting dinner that’s both healthy and satisfying. The creamy texture comes from a combination of coconut milk and nutritional yeast, creating a cheesy flavor without any dairy.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup white rice (uncooked)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1/4 cup nutritional yeast
• 1 tsp turmeric
• Salt and pepper to taste
• 1/2 cup chopped parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. Steam the cauliflower florets for 5-7 minutes until fork-tender.
4. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
5. In a blender, combine the coconut milk, nutritional yeast, turmeric, salt, and pepper. Blend until smooth and creamy.
6. In a large casserole dish, combine the cooked rice, steamed cauliflower, sautéed onion and garlic, and coconut milk sauce. Stir well to combine.
7. Cover with foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
9. Garnish with chopped parsley before serving.

This cauliflower and rice casserole is a deliciously simple yet flavorful dish that’s perfect for anyone following a dairy-free diet. The coconut milk and nutritional yeast give it a creamy, cheesy taste, while the cauliflower adds a light, nutritious base. It’s an ideal meal for those looking to eat more vegetables without sacrificing comfort. Whether you’re serving it as a side or a main, this casserole is sure to be a hit!

Dairy-Free Pumpkin and Rice Casserole

This cozy pumpkin and rice casserole combines the earthy sweetness of pumpkin with the comfort of rice for a dairy-free, autumn-inspired dish. The rich texture comes from a combination of pumpkin puree and coconut milk, creating a creamy, comforting casserole that’s perfect for cool-weather meals.

Ingredients:

• 2 cups pumpkin puree
• 1 cup white rice (uncooked)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup chopped sage for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
4. In a large mixing bowl, combine the pumpkin puree, coconut milk, vegetable broth, cinnamon, nutmeg, salt, and pepper. Mix well.
5. In a large casserole dish, combine the cooked rice, sautéed onion and garlic, and pumpkin mixture. Stir well.
6. Cover with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
8. This pumpkin and rice casserole is the epitome of autumn comfort food. The pumpkin puree gives it a rich, velvety texture, while the warm spices add a cozy, seasonal flavor. Perfect for Thanksgiving or any fall meal, this dairy-free casserole is both satisfying and nourishing. It’s easy to make and perfect for meal prep, so you can enjoy it throughout the week.

Dairy-Free Chickpea and Spinach Rice Casserole

This hearty and nutritious chickpea and spinach rice casserole is a perfect vegan and dairy-free dish that combines protein-packed chickpeas, leafy spinach, and wholesome rice. The coconut milk adds a smooth and creamy texture, while the spices give it an inviting flavor. Ideal for a healthy weeknight dinner or as a protein-rich side dish.

Ingredients:

• 1 cup white rice (uncooked)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups spinach, chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
4. Stir in the chickpeas, spinach, cumin, turmeric, salt, and pepper. Cook for 2-3 minutes until the spinach is wilted.
5. In a separate bowl, combine the coconut milk and vegetable broth.
6. In a large casserole dish, combine the cooked rice, chickpea and spinach mixture, and the coconut milk mixture. Stir to combine.
7. Cover with foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes to slightly crisp the top.
9. Garnish with fresh cilantro before serving.

This chickpea and spinach rice casserole is a wonderful option for anyone seeking a nutritious, dairy-free, and protein-packed meal. The coconut milk brings richness and smoothness to the dish, while the spices enhance the natural flavors of the chickpeas and spinach. It’s perfect as a main or side dish and can be made ahead for easy lunches. Plus, it stores well in the fridge, making it an excellent choice for meal prep.

Dairy-Free Curried Cauliflower and Rice Casserole

This dairy-free curried cauliflower and rice casserole is a vibrant and flavorful dish, featuring a medley of cauliflower, rice, and curry spices. The creamy coconut milk helps create a velvety sauce that coats the cauliflower and rice, making every bite satisfying. It’s a perfect dish for those who love bold flavors without any dairy.

Ingredients:

• 1 cup white rice (uncooked)
• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground ginger
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. Steam the cauliflower florets for 5-7 minutes until tender, then set aside.
4. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
5. Stir in the curry powder, ginger, salt, and pepper, and cook for another 2 minutes to enhance the flavors.
6. In a blender, combine the coconut milk and vegetable broth, and blend until smooth.
7. In a large casserole dish, combine the cooked rice, cauliflower, sautéed onion and garlic, and coconut milk sauce. Stir well to combine.
8. Cover with foil and bake for 20 minutes.
9. Remove the foil and bake for another 10 minutes until the top is slightly golden and bubbly.
10. Garnish with fresh cilantro before serving.

This curried cauliflower and rice casserole is an explosion of flavors with the warming spice of curry and the creamy richness of coconut milk. The cauliflower becomes tender and perfectly absorbs the curry flavors, making it a great addition to your dairy-free meal rotation. It’s a wholesome, satisfying dish that’s easy to prepare and perfect for weeknight dinners or meal prep. Serve it with a side of fresh greens for a well-rounded meal.

Dairy-Free Lemon and Herb Rice Casserole

This light and zesty lemon and herb rice casserole is refreshing and packed with flavor. The combination of fresh lemon, parsley, and dill creates a bright and aromatic dish that pairs perfectly with the creamy rice. It’s ideal for a spring or summer meal when you crave something light, yet comforting, without any dairy.

Ingredients:

• 1 cup white rice (uncooked)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup unsweetened almond milk
• 1/4 cup vegetable broth
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• Fresh lemon slices for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
4. In a separate bowl, combine the almond milk, vegetable broth, lemon juice, lemon zest, salt, and pepper.
5. In a large casserole dish, combine the cooked rice, sautéed onion and garlic, and the lemon broth mixture. Stir to combine.
6. Stir in the fresh parsley and dill, and bake uncovered for 25 minutes.
7. Garnish with fresh lemon slices before serving.

This lemon and herb rice casserole is a perfect example of how simple ingredients can create an incredibly flavorful dish. The zesty lemon brings a fresh, vibrant punch that is perfectly complemented by the herbs. It’s a dairy-free dish that feels light yet still satisfying and is ideal for warm weather meals or as a side dish for a holiday feast. Serve it with a green salad or grilled vegetables to complete the meal.

Dairy-Free Mediterranean Rice Casserole

This dairy-free Mediterranean rice casserole brings the rich flavors of the Mediterranean into one dish, combining rice with roasted vegetables, olives, and a tangy lemon dressing. It’s a hearty yet refreshing meal that’s naturally dairy-free, making it perfect for those who want to enjoy the flavors of the Mediterranean without the dairy.

Ingredients:

• 1 cup white rice (uncooked)
• 1 cup cherry tomatoes, halved
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1 tbsp olive oil
• 1/2 cup unsweetened vegetable broth
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large bowl, combine the tomatoes, zucchini, bell pepper, olives, and olive oil. Toss to coat.
4. Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes.
5. In a small bowl, whisk together the vegetable broth, lemon juice, oregano, salt, and pepper.
6. In a large casserole dish, combine the cooked rice, roasted vegetables, and lemon dressing. Stir well to combine.
7. Cover with foil and bake for 20 minutes.
8. Remove the foil and bake for another 10 minutes until slightly golden on top.
9. Garnish with fresh parsley before serving.

This Mediterranean rice casserole is bursting with flavor from the roasted vegetables, tangy olives, and bright lemon dressing. It’s a perfect dish for anyone seeking a dairy-free, veggie-packed meal that still feels comforting and filling. The combination of herbs and lemon gives it a fresh and lively flavor, making it perfect for warm-weather meals or as a side dish to grilled meat. Leftovers also make a great lunch the next day!

Dairy-Free Spicy Tofu and Rice Casserole

This spicy tofu and rice casserole is a flavor-packed, dairy-free dish that combines crispy tofu, seasoned rice, and a fiery kick from chili paste. The tofu provides a satisfying texture and protein, while the rice acts as a fluffy base to balance out the bold flavors. Perfect for anyone who loves a little heat in their meal!

Ingredients:

• 1 cup white rice (uncooked)
• 1 block firm tofu, pressed and cubed
• 2 tbsp olive oil
• 2 tbsp chili paste or sriracha
• 2 tbsp soy sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tbsp sesame oil
• 1/4 cup green onions, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. Toss the cubed tofu with 1 tablespoon olive oil, chili paste, soy sauce, and a pinch of salt. Roast in the oven for 20 minutes until crispy.
4. In a skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until softened.
5. Add the cooked rice, roasted tofu, and vegetable broth to the skillet. Stir to combine, then drizzle with sesame oil.
6. Transfer the mixture to a casserole dish and bake uncovered for 20 minutes.
7. Garnish with green onions before serving.

This spicy tofu and rice casserole is perfect for anyone who loves bold flavors and a bit of heat. The crispy tofu adds a satisfying texture, while the chili paste brings a fiery kick to the dish. The sesame oil and vegetable broth add richness and depth, making this casserole a fulfilling dairy-free option. It’s great for meal prep, and the leftovers taste just as good reheated.

Dairy-Free Roasted Vegetable and Rice Casserole

This roasted vegetable and rice casserole is a colorful, nutrient-packed dish that combines the sweetness of roasted vegetables with the heartiness of rice. The coconut milk adds a creamy texture, making it a comforting, dairy-free meal that’s great for any time of the year. It’s perfect for a main dish or as a side to complement your favorite protein.

Ingredients:

• 1 cup white rice (uncooked)
• 2 cups mixed vegetables (e.g., carrots, bell peppers, zucchini, and squash), chopped
• 1 tbsp olive oil
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. Toss the chopped vegetables with olive oil, paprika, thyme, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20 minutes, stirring halfway through.
4. In a large casserole dish, combine the cooked rice and roasted vegetables.
5. In a separate bowl, whisk together the coconut milk and vegetable broth, then pour it over the rice and vegetables. Stir to combine.
6. Cover with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
8. Garnish with fresh parsley before serving.

This roasted vegetable and rice casserole is a hearty, colorful dish that’s both comforting and nutritious. The roasted vegetables bring out natural sweetness and depth of flavor, while the creamy coconut milk adds a richness without dairy. It’s versatile, making it a great addition to any meal. This dish works well as a main for a light dinner or as a side to complement any protein-based entrée. It’s easy to make ahead and perfect for meal prep.

Dairy-Free Vegan Rice Pudding Casserole

This dairy-free vegan rice pudding casserole offers a sweet and creamy dessert that’s perfect for those looking to indulge without dairy. The coconut milk provides a rich, velvety base, while cinnamon, vanilla, and raisins give the dish an aromatic and comforting sweetness. It’s a warm and cozy dessert for any occasion.

Ingredients:

• 1 cup white rice (uncooked)
• 2 cups unsweetened coconut milk
• 1 cup water
• 1/4 cup maple syrup or agave
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins
• Ground cinnamon for sprinkling

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the rice according to package instructions and set aside.
3. In a large saucepan, combine the coconut milk, water, maple syrup, vanilla extract, cinnamon, and salt. Bring to a gentle boil, then lower the heat and simmer for 5 minutes.
4. Stir in the cooked rice and raisins, and cook for another 5 minutes to combine.
5. Transfer the mixture to a greased casserole dish and bake uncovered for 25 minutes, or until the pudding has set.
6. Remove from the oven and sprinkle with ground cinnamon before serving.

This dairy-free vegan rice pudding casserole is a warm and comforting dessert that brings all the flavors of traditional rice pudding, without the dairy. The creamy coconut milk creates a rich texture, while the cinnamon and raisins add a delightful sweetness. It’s perfect for dessert, a holiday gathering, or a cozy treat on a cold day. Leftovers can be stored in the fridge and are just as delicious the next day!

Dairy-Free BBQ Chicken and Rice Casserole

This dairy-free BBQ chicken and rice casserole is packed with bold, smoky flavors. The chicken is cooked in a rich BBQ sauce and paired with rice for a filling and satisfying meal. It’s a family-friendly dish that’s easy to make, with all the comfort of a casserole and none of the dairy.

Ingredients:

• 1 cup white rice (uncooked)
• 2 cups cooked chicken, shredded
• 1 cup BBQ sauce (dairy-free)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, sauté the onion and garlic with olive oil over medium heat for about 5 minutes until softened.
4. Stir in the shredded chicken, BBQ sauce, vegetable broth, paprika, cayenne pepper, salt, and pepper. Cook for another 5 minutes to combine.
5. In a large casserole dish, combine the cooked rice and BBQ chicken mixture. Stir well to combine.
6. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes until the top is slightly crispy.
8. Garnish with fresh cilantro before serving.

This BBQ chicken and rice casserole is a comforting, smoky, and flavorful dish that’s perfect for busy weeknight or a family meal. The BBQ sauce infuses the chicken with deep, tangy flavor, and the rice acts as a satisfying base. It’s an easy one-dish meal that’s sure to please everyone at the table. The dish is simple, hearty, and reheats well, making it perfect for leftovers.

Dairy-Free Butternut Squash and Rice Casserole

This dairy-free butternut squash and rice casserole is a perfect fall-inspired meal. The sweetness of roasted butternut squash pairs beautifully with the savory rice and creamy coconut milk, creating a balanced dish that’s rich in flavor and texture. It’s a great option for those looking for a comforting, vegan, and dairy-free casserole.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 cup white rice (uncooked)
• 1 tbsp olive oil
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh sage for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. Toss the diced butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a separate bowl, combine the coconut milk and vegetable broth.
5. In a large casserole dish, combine the cooked rice and roasted butternut squash. Pour the coconut milk mixture over the top and stir to combine.
6. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes.
8. Garnish with fresh sage before serving.

This butternut squash and rice casserole is a creamy, comforting dish that celebrates the flavors of fall. The coconut milk adds richness, while the cinnamon and nutmeg complement the natural sweetness of the butternut squash. It’s a satisfying meal that works well as a main dish or as a side to roasted meats. This casserole is sure to be a hit at your next dinner gathering, and it makes great leftovers too!

Note: More recipes are coming soon