33+ Delicious Dairy-Free Southern Recipes You’ll Love

Southern cuisine is known for its rich, comforting flavors and hearty dishes, often featuring ingredients like butter, cream, and cheese.

But what if you’re looking to enjoy these beloved Southern classics while avoiding dairy?

Whether you have dietary restrictions or simply prefer to go dairy-free, you don’t have to miss out on the taste of the South.

In this blog article, we’re bringing you 33+ dairy-free Southern recipes that deliver all the flavor and comfort you crave—without any dairy.

From savory main dishes to indulgent desserts, you’ll find plenty of recipes that make it easy to enjoy the best of Southern cooking without compromise.

So grab your apron and let’s dive into these mouthwatering dairy-free Southern dishes!

33+ Delicious Dairy-Free Southern Recipes You’ll Love

There’s no need to feel left out of Southern cooking just because you’re avoiding dairy.

With these 33+ delicious dairy-free recipes, you can still enjoy the bold, satisfying flavors that make Southern cuisine so special.

Whether you’re cooking for yourself, hosting a gathering, or simply craving something comforting, these recipes will help you recreate the taste of the South in a way that fits your dietary needs.

Embrace these dairy-free options and treat yourself to a true Southern feast without any of the dairy!

Dairy-Free Southern Collard Greens

Southern collard greens are a staple side dish, known for their tender texture and rich, savory flavor. Traditionally made with pork or ham and butter, this dairy-free version keeps the flavor intact using olive oil and vegetable broth, making it a perfect option for those with dietary restrictions. The greens are simmered until soft and infused with smoky, earthy flavors from the seasonings, creating a comforting dish that pairs wonderfully with any main course.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 pound collard greens, washed and chopped
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in the smoked paprika and red pepper flakes (if using), and cook for another minute.
3. Add the collard greens, vegetable broth, salt, and pepper. Stir everything together, ensuring the greens are submerged in the broth.
4. Bring the mixture to a simmer, then reduce the heat and cover the pot. Let the greens cook for 45 minutes to 1 hour, stirring occasionally, until tender.
5. Stir in the apple cider vinegar and adjust the seasoning if needed.
6. Serve hot as a side dish or paired with your favorite Southern-style main course.

These dairy-free collard greens are packed with bold flavors and a satisfying texture that embodies the essence of Southern cuisine. The smoky paprika and tangy vinegar add layers of depth, while the collard greens themselves become meltingly tender after a long simmer. This dish is perfect for anyone looking for a hearty, nutritious side that doesn’t compromise on flavor. Whether you’re serving it for a holiday gathering or a weeknight dinner, it’s sure to be a crowd-pleaser.

Dairy-Free Sweet Potato Casserole

A classic Southern favorite, sweet potato casserole is a sweet and savory dish often topped with marshmallows and butter. This dairy-free version replaces the butter with coconut oil and uses maple syrup for sweetness, making it just as indulgent but without the dairy. The natural sweetness of the sweet potatoes shines through, and the coconut oil adds a subtle richness that enhances the flavors. Topped with a crunchy, nutty topping, this casserole is a comforting addition to any holiday meal or family gathering.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/4 cup coconut sugar (optional)
• 1 tablespoon coconut oil for topping

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large pot, boil the sweet potato cubes until tender, about 15-20 minutes. Drain and mash until smooth.
3. In a mixing bowl, combine the mashed sweet potatoes with the melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir well until fully combined.
4. Transfer the sweet potato mixture to a greased 9×13-inch baking dish.
5. In a small bowl, combine the chopped pecans, coconut sugar (if using), and 1 tablespoon of coconut oil. Sprinkle the mixture evenly over the top of the sweet potatoes.
6. Bake for 25-30 minutes, until the top is golden and the casserole is heated through.
7. Serve warm and enjoy!

This dairy-free sweet potato casserole is a delightful twist on a Southern classic, offering the same comforting sweetness and creamy texture without the dairy. The combination of coconut oil and maple syrup gives the dish a light, tropical flavor that pairs beautifully with the earthiness of the sweet potatoes. The crunchy pecan topping adds a satisfying texture contrast, making every bite a little bit of heaven. It’s a perfect dish for those looking to enjoy a traditional Southern favorite with a dairy-free option that still feels indulgent and delicious.

Dairy-Free Fried Green Tomatoes

Fried green tomatoes are a Southern delicacy that’s crispy on the outside, tender on the inside, and bursting with fresh, tart flavors. This dairy-free version uses a combination of cornmeal and flour to create a golden crust, while the tomatoes are coated in a simple, flavorful batter. These crispy, savory bites make a perfect appetizer, side dish, or snack, and they can be served with a tangy dipping sauce for extra flavor.

Ingredients:

• 4 large green tomatoes, sliced into 1/2-inch thick rounds
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon apple cider vinegar
• Vegetable oil for frying

Instructions:

1. In a shallow bowl, combine the cornmeal, flour, garlic powder, paprika, salt, and pepper.
2. In another shallow bowl, mix the almond milk and apple cider vinegar to create a vegan buttermilk.
3. Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
4. Dip each tomato slice into the almond milk mixture, then dredge it in the cornmeal mixture, coating it evenly.
5. Carefully place the coated tomato slices into the hot oil, frying for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the tomatoes from the skillet and drain on a paper towel-lined plate.
7. Fried green tomatoes are a crunchy, flavorful treat that’s hard to resist, and this dairy-free ersion is just as satisfying as the traditional one. The crisp coating made with cornmeal creates a perfect balance of crunch, while the tartness of the green tomatoes provides a refreshing contrast. Whether served as a snack, appetizer, or side dish, these fried green tomatoes are a great way to enjoy Southern comfort food without any dairy. Paired with a tangy dipping sauce, they are sure to be a hit at any gathering or meal.

Dairy-Free Shrimp and Grits

Shrimp and grits is a beloved Southern dish that’s rich, creamy, and full of flavor. This dairy-free version swaps traditional butter and cream for olive oil and coconut milk, providing a luxurious and slightly tropical twist to the classic. The grits are still incredibly creamy, while the shrimp are perfectly seasoned and sautéed to perfection. Together, they create a delicious and satisfying dish that feels indulgent but is entirely dairy-free.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup stone-ground grits
• 4 cups water or vegetable broth
• 1/2 cup coconut milk (or any plant-based milk)
• 1 tablespoon nutritional yeast (optional, for extra creaminess)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large saucepan, bring the water or vegetable broth to a boil. Add the grits, reduce the heat to low, and cook, stirring occasionally, for 20-25 minutes, or until the grits are tender and have absorbed most of the liquid.
2. Stir in the coconut milk and nutritional yeast (if using), and cook for another 5-10 minutes, until the grits are creamy and smooth. Season with salt and pepper to taste.
3. While the grits cook, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the shrimp to the skillet, sprinkle with smoked paprika, cayenne pepper, salt, and pepper, and sauté for 3-4 minutes, until the shrimp are pink and cooked through.
5. To serve, spoon the creamy grits onto plates and top with the sautéed shrimp. Garnish with chopped parsley and serve hot.

This dairy-free shrimp and grits dish is a fantastic option for those who want to enjoy the comfort of Southern cuisine without the dairy. The creamy coconut milk in the grits gives them a silky texture that pairs beautifully with the perfectly seasoned shrimp. The smoky paprika and spicy cayenne add a burst of flavor, making this dish comforting and exciting all at once. Whether for a special occasion or a cozy dinner, it’s sure to impress!

Dairy-Free Buttermilk Biscuits

Buttermilk biscuits are a Southern classic, known for their flaky, tender texture and deliciously buttery flavor. This dairy-free version uses plant-based milk and vinegar to mimic the tanginess of buttermilk, and coconut oil replaces traditional butter to maintain that rich flakiness. These biscuits are perfect for breakfast, served with jam, or as a side to any Southern meal. They’re easy to make and result in a melt-in-your-mouth treat that will make you forget they’re dairy-free.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup coconut oil, solidified
• 3/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the solidified coconut oil to the flour mixture, cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a “buttermilk” effect.
5. Pour the “buttermilk” into the flour mixture and stir gently until just combined. Be careful not to overwork the dough.
6. Turn the dough out onto a lightly floured surface and knead it gently 2-3 times. Roll the dough out to about 1-inch thickness, then use a biscuit cutter to cut out rounds.
7. Place the biscuits on the prepared baking sheet and bake for 10-12 minutes, until golden brown.
8. Serve warm with your favorite jam or as a side to any meal.

These dairy-free buttermilk biscuits are light, flaky, and perfectly golden brown, making them a great addition to any meal. The use of coconut oil ensures a rich, buttery flavor without the dairy, while the “buttermilk” made from almond milk and apple cider vinegar mimics the tangy taste of traditional buttermilk. They’re easy to make and incredibly versatile—whether you’re enjoying them for breakfast or alongside a Southern dinner, they’ll never disappoint.

Dairy-Free Chicken and Dumplings

hicken and dumplings is a classic comfort food, especially popular in Southern kitchens. This dairy-free version substitutes the cream and butter with coconut milk and olive oil to create a rich, hearty dish without any dairy. The chicken is tender and juicy, while the dumplings are light and fluffy, soaking up the savory broth. It’s a perfect family meal, filling, comforting, and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 2 cups coconut milk
• 2 cups cooked chicken, shredded
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 3/4 cup water

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
2. Stir in the thyme and rosemary, then pour in the vegetable broth and coconut milk. Bring to a simmer.
3. Add the shredded chicken to the pot and season with salt and pepper. Let the soup simmer for 15-20 minutes, allowing the flavors to meld.
4. While the soup simmers, prepare the dumplings. In a medium bowl, combine the flour, baking powder, and salt. Stir in the olive oil and water until the dough just comes together.
5. Drop spoonfuls of the dumpling dough into the simmering soup, covering the surface. Cover the pot and simmer for another 10-12 minutes, until the dumplings are cooked through and fluffy.
6. Serve hot and enjoy the comforting, hearty meal.

This dairy-free chicken and dumplings recipe brings all the warmth and comfort of the traditional dish without the dairy. The coconut milk creates a creamy, velvety base for the soup, while the light, fluffy dumplings are the perfect addition. The shredded chicken adds protein and richness, making it a satisfying and hearty meal for any day of the week. It’s a wonderful way to enjoy a beloved Southern classic with a dairy-free twist.

Dairy-Free Cajun Jambalaya

Jambalaya is a quintessential Southern dish, known for its bold flavors and spicy kick. This dairy-free version uses a variety of spices and vegetables to create a savory, satisfying meal. Whether you include shrimp, chicken, or sausage, the combination of ingredients like bell peppers, tomatoes, and spices will transport you to the heart of Louisiana. This dish is hearty, filling, and perfect for a weeknight dinner or a special occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chicken breast or sausage, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper (optional for extra heat)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound shrimp, peeled and deveined (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced chicken or sausage and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the bell pepper, onion, and garlic. Sauté for 3-4 minutes until softened.
3. Stir in the rice, diced tomatoes, vegetable broth, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, until the rice is tender and has absorbed the liquid.
4. If using shrimp, add them to the pot during the last 5-7 minutes of cooking, stirring occasionally.
5. Once everything is cooked, fluff the rice and mix in the cooked chicken or sausage.
6. Garnish with fresh parsley and serve hot.

This dairy-free Cajun jambalaya packs a punch of flavor with every bite. The rich, smoky seasonings and spices combine with the savory protein and vegetables to create a meal that is both hearty and satisfying. The shrimp (if added) adds a perfect touch of seafood, but the dish works wonderfully with just chicken or sausage. It’s the perfect one-pot meal for any occasion, and its bold flavors will keep you coming back for more!

Dairy-Free Fried Catfish

Fried catfish is a Southern classic that’s crispy, flavorful, and utterly delicious. This dairy-free version uses a seasoned cornmeal batter to create the crispy coating, and instead of buttermilk, a simple egg wash with almond milk ensures the batter sticks perfectly. The catfish is fried to golden perfection and is often served with sides like coleslaw or fries for a complete Southern meal. It’s a crowd-pleaser that’s perfect for a weekend dinner.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup unsweetened almond milk
• Vegetable oil for frying

Instructions:

1. Preheat the oil in a large frying pan over medium-high heat. The oil should be about 1/2 inch deep.
2. In a shallow bowl, combine the cornmeal, flour, garlic powder, paprika, salt, and pepper.
3. In another shallow bowl, whisk together the egg and almond milk to create an egg wash.
4. Dip each catfish fillet into the egg wash, allowing any excess to drip off, then dredge in the cornmeal mixture, pressing gently to coat.
5. Carefully place the fillets in the hot oil, cooking for 3-4 minutes per side, or until golden brown and crispy.
6. Remove the catfish from the oil and drain on paper towels.
7. Serve with your favorite Southern sides and enjoy!

This dairy-free fried catfish recipe is crispy, flavorful, and full of Southern charm. The cornmeal batter provides the perfect crunch, and the tender catfish inside remains moist and juicy. It’s a great dish for anyone craving a comforting, classic Southern meal without any dairy. Whether served with coleslaw, fries, or a side of greens, this fried catfish will make a delicious, satisfying dinner.

Dairy-Free Southern Mac and Cheese

Southern-style mac and cheese is known for its creamy, rich, and cheesy texture. This dairy-free version uses cashews to create a smooth, velvety sauce that mimics the richness of traditional cheese sauce. Nutritional yeast adds a cheesy flavor, while a combination of seasonings gives the dish a classic Southern taste. This dairy-free mac and cheese is just as indulgent and comforting as the traditional version, making it perfect for family dinners or as a side dish for any occasion.

Ingredients:

• 1 1/2 cups raw cashews (soaked in water for at least 4 hours)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon turmeric (for color)
• Salt and pepper to taste
• 12 oz elbow macaroni (or your favorite pasta)
• 2 tablespoons olive oil (for sautéing)
• 1/2 cup panko breadcrumbs (optional, for topping)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. In a large skillet, heat olive oil over medium heat. Pour the cashew cheese sauce into the skillet and warm it up, stirring occasionally.
4. Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the sauce.
5. If using, sprinkle the panko breadcrumbs on top of the mac and cheese and broil for 2-3 minutes, until golden and crispy.
6. Serve hot and enjoy!

This dairy-free Southern mac and cheese is a fantastic alternative to the traditional version, offering all the creamy comfort with none of the dairy. The cashew-based sauce is rich and indulgent, while the nutritional yeast gives it that signature cheesy flavor. The optional crispy breadcrumb topping adds a delightful crunch, taking the dish to the next level. This mac and cheese is sure to be a hit at any gathering, and even those who aren’t dairy-free will love it!

Dairy-Free Southern Cornbread

Cornbread is a Southern staple, and this dairy-free version is just as tender and flavorful as the traditional recipe. Using olive oil and plant-based milk instead of butter and milk, this cornbread retains its moist, fluffy texture while offering a deliciously golden crust. It’s perfect as a side to chili, soups, or BBQ, and it’s an excellent addition to any Southern-inspired meal. This dairy-free cornbread is easy to make and will leave you craving more with every bite.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons maple syrup (or other sweeteners of choice)
• 2 teaspoons apple cider vinegar
• 1/4 cup unsweetened applesauce (or mashed bananas for added sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish or a round cake pan.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together the olive oil, almond milk, maple syrup, apple cider vinegar, and applesauce.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the cornbread cool for a few minutes before slicing and serving.

This dairy-free Southern cornbread is moist, tender, and has the perfect balance of sweetness and savory flavors. The olive oil keeps it rich and moist, while the applesauce adds a slight sweetness without being overpowering. It’s perfect alongside a hearty bowl of chili, some BBQ, or as a simple snack with a bit of jam. This recipe shows that you can still enjoy classic Southern comfort food without the dairy, and it’s guaranteed to be a crowd-pleaser!

Dairy-Free Southern BBQ Jackfruit Sandwiches

Jackfruit is often used as a plant-based alternative to pulled pork, and this dairy-free BBQ jackfruit sandwich brings all the smoky, tangy goodness of Southern BBQ with none of the meat or dairy. The jackfruit is shredded and simmered in a flavorful BBQ sauce, making it a perfect filling for a soft sandwich bun. Topped with creamy coleslaw, this dish offers all the flavors and textures of a classic Southern BBQ sandwich, but in a vegan, dairy-free form.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup BBQ sauce (ensure it’s dairy-free)
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 hamburger buns (dairy-free)
• 1 cup dairy-free coleslaw (optional topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and cook for 3-4 minutes until softened.
2. Add the shredded jackfruit to the skillet and sauté for another 5-7 minutes, allowing it to brown slightly.
3. Stir in the BBQ sauce, apple cider vinegar, maple syrup, smoked paprika, salt, and pepper.
4. Cover the skillet and let the jackfruit simmer for 15-20 minutes, stirring occasionally, until it has absorbed the flavors and the sauce has thickened.
5. While the jackfruit cooks, toast the buns lightly in a separate pan or in the oven.
6. Assemble the sandwiches by spooning the BBQ jackfruit onto the bottom half of each bun. Top with dairy-free coleslaw if desired.
7. Serve immediately and enjoy!

These dairy-free Southern BBQ jackfruit sandwiches are packed with smoky, tangy flavors and are a fantastic meat-free alternative to traditional BBQ sandwiches. The jackfruit soaks up the BBQ sauce, becoming tender and flavorful, while the creamy coleslaw adds a refreshing crunch. This dish is perfect for a summer cookout or a comforting dinner, and it’s sure to please both vegans and non-vegans alike.

Dairy-Free Hushpuppies

Hushpuppies are a classic Southern snack, typically served as a side to fried fish or BBQ. These golden, crispy fritters are made with cornmeal and flour and are deep-fried to perfection. This dairy-free version eliminates the milk and butter, while still maintaining the signature crispy exterior and soft, fluffy interior. These hushpuppies are perfect for snacking, as a side dish, or as an appetizer for your next Southern-inspired meal.

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup finely chopped onion
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• Vegetable oil for frying

Instructions:

1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper.
2. Add the almond milk, chopped onion, garlic powder, and olive oil. Stir until the mixture is well combined and forms a thick batter.
3. Heat vegetable oil in a deep frying pan over medium-high heat. The oil should be about 2-3 inches deep.
4. Using a spoon or your hands, drop small spoonfuls of the batter into the hot oil. Fry the hushpuppies in batches, cooking for 2-3 minutes until golden brown and crispy.
5. Remove the hushpuppies from the oil and drain on paper towels.
6. Serve hot with your favorite dipping sauce, or as a side to fried fish or BBQ.

These dairy-free hushpuppies are crispy, savory, and full of classic Southern flavor. The cornmeal gives them a satisfying crunch, while the onion adds a touch of sweetness and depth. Whether you’re serving them as a side to your favorite Southern meal or enjoying them as a snack with some dipping sauce, these hushpuppies will be a hit every time. They’re easy to make and perfect for anyone looking to enjoy a dairy-free version of this Southern favorite.

Dairy-Free Southern Fried Okra

Fried okra is a Southern delicacy that’s crispy on the outside and tender on the inside. This dairy-free version uses a simple cornmeal and flour batter to create the perfect crunchy coating without any dairy. The okra is fried until golden and served as a side dish, appetizer, or snack. With its mild flavor and crispy texture, fried okra is a true Southern comfort food that is perfect for any occasion.

Ingredients:

• 1 pound fresh okra, sliced into 1/2-inch rounds
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• Vegetable oil for frying

Instructions:

1. Heat the oil in a deep skillet or frying pan over medium-high heat. The oil should be about 2-3 inches deep.
2. In a shallow bowl, combine the cornmeal, flour, garlic powder, paprika, salt, and pepper.
3. In another shallow bowl, pour in the almond milk.
4. Dip the sliced okra into the almond milk, then dredge it in the cornmeal mixture, making sure it is evenly coated.
5. Fry the coated okra in batches for 2-3 minutes, until golden brown and crispy.
6. Remove the fried okra from the oil and drain on paper towels.
7. This dairy-free Southern fried okra is crispy, crunchy, and absolutely delicious. The cornmeal batter gives the okra a perfectly golden, crispy coating, while the okra itself remains tender on the inside. It’s an ideal side dish or snack for any Southern-inspired meal and pairs beautifully with fried chicken, BBQ, or just on its own. Whether you’re a longtime okra fan or trying it for the first time, this dish is sure to impress!

Dairy-Free Southern Biscuits

Southern biscuits are a beloved comfort food known for their flaky, buttery texture. This dairy-free version uses plant-based butter and milk to achieve the same light, tender texture. Whether enjoyed with jam, gravy, or served alongside a hearty meal, these biscuits are perfect for breakfast or any Southern-inspired spread. They’re easy to make and a great way to enjoy classic Southern flavor without the dairy.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup dairy-free butter (chilled and cubed)
• 3/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon maple syrup (optional for a touch of sweetness)

Instructions:

1. Preheat the oven to 425°F (220°C). Grease a baking sheet or line with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the chilled dairy-free butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
4. Slowly add the almond milk (and maple syrup, if using), mixing until just combined. Be careful not to overmix.
5. Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle.
6. Using a biscuit cutter or a glass, cut out biscuits from the dough. Place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
8. Serve warm with your favorite spread or as a side to your meal.

These dairy-free Southern biscuits are just as fluffy, flaky, and comforting as their traditional counterparts. The plant-based butter and milk work beautifully to create a soft, tender biscuit that pairs perfectly with gravy, jam, or simply enjoyed on its own. Whether you’re enjoying them for breakfast, brunch, or dinner, these biscuits will quickly become a favorite in your dairy-free recipe collection.

Dairy-Free Southern Shrimp and Grits

Shrimp and grits is a Southern classic, often made with creamy buttered grits and shrimp cooked in a rich, flavorful sauce. This dairy-free version swaps traditional butter and cream for plant-based alternatives, yet still delivers the same comforting, indulgent dish. With perfectly seasoned shrimp and creamy grits made from almond milk, this dish is ideal for a satisfying brunch or dinner.

Ingredients:

• 1 cup grits (stone-ground preferred)
• 4 cups water or vegetable broth
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• Salt to taste
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Juice of 1 lemon
• 1/4 cup chopped green onions
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium pot, bring the water or vegetable broth to a boil. Add a pinch of salt and slowly stir in the grits. Reduce the heat and simmer for about 20 minutes, stirring occasionally until thickened.
2. Once the grits are cooked, stir in the almond milk and continue to cook until creamy. Adjust salt to taste, then cover and set aside.
3. While the grits are cooking, heat olive oil in a large skillet over medium heat. Add the shrimp, garlic, smoked paprika, and cayenne pepper (if using), and sauté for 2-3 minutes, or until the shrimp turn pink and are cooked through.
4. Add the lemon juice and toss to combine.
5. Spoon the grits onto plates and top with the shrimp mixture.This dairy-free version of shrimp and grits maintains all the delicious flavors of the classic dish. The creamy grits are a perfect backdrop for the spicy, savory shrimp, and the fresh lemon juice brightens up the entire dish. It’s an easy yet indulgent meal that’s sure to impress, and the dairy-free adjustments make it suitable for a wider range of dietary needs without compromising on flavor.

Dairy-Free Southern Sweet Potato Pie

Sweet potato pie is a beloved Southern dessert, known for its velvety texture and warm, spiced lavors. This dairy-free version swaps traditional butter and cream for plant-based ingredients, yet retains all the rich, comforting taste. With a homemade crust or store-bought option, this pie is easy to prepare and perfect for the holiday season or any occasion when you crave something sweet and comforting.

Ingredients:

• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
• 1/2 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 tablespoon cornstarch (optional for added firmness)
• 1 unbaked pie crust (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, salt, and cornstarch (if using). Stir until the mixture is smooth and well combined.
3. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
4. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
5. Let the pie cool to room temperature before slicing and serving.

This dairy-free sweet potato pie is a delightful dessert that embodies the warmth and sweetness of Southern baking. The creamy filling is rich and spiced just right, while the plant-based milk ensures a smooth, velvety texture without any dairy. Perfect for Thanksgiving, family gatherings, or any time you’re craving a comforting dessert, this pie is sure to be a crowd-pleaser.

Dairy-Free Southern Jambalaya

Jambalaya is a hearty, flavorful dish that combines rice, vegetables, and meat (usually chicken and sausage) in a savory, spiced tomato sauce. This dairy-free version skips the usual butter or cream but still packs a punch with smoky, savory flavors. With plant-based sausage and a blend of Cajun spices, this dish is as satisfying and bold as the traditional version, making it perfect for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 1 (14.5 oz) can diced tomatoes
• 3 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 plant-based sausages, sliced
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and celery, and sauté for 5-7 minutes, until softened.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the rice, diced tomatoes, vegetable broth, smoked paprika, cayenne pepper (if using), thyme, oregano, and salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
4. Cover the pot and cook for 20 minutes, until the rice is tender and has absorbed most of the liquid.
5. Stir in the sliced plant-based sausage and cook for an additional 5 minutes to heat through.
6. Garnish with chopped green onions and serve.

This dairy-free jambalaya is a flavorful, one-pot wonder that brings the bold flavors of Southern cuisine to your plate without the dairy. The plant-based sausage adds savory depth, while the rice soaks up all the delicious spices and tomato goodness. This dish is perfect for a filling weeknight meal or a hearty gathering, and it’s sure to satisfy both plant-based and non-plant-based eaters alike.

Dairy-Free Southern Pecan Pie

Pecan pie is a classic Southern dessert that’s rich, nutty, and sweet. This dairy-free version maintains all the decadent flavors of the original, using plant-based ingredients like coconut oil and maple syrup to create a smooth filling with a golden, flaky crust. It’s the perfect dessert for any holiday meal or special occasion, and it’s so easy to make that you’ll find yourself baking it year-round.

Ingredients:

• 1 unbaked pie crust (store-bought or homemade)
• 1 1/2 cups pecan halves
• 3/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tablespoon cornstarch (optional for a firmer filling)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan and arrange the pecan halves evenly over the crust.
3. In a medium bowl, whisk together the maple syrup, melted coconut oil, cornstarch (if using), vanilla extract, cinnamon, and salt.
4. Pour the syrup mixture over the pecans in the crust, ensuring they are all covered.
5. Bake the pie for 45-50 minutes, until the filling is set and golden.
6. Let the pie cool completely before slicing and serving.

This dairy-free pecan pie is the perfect dessert for anyone who loves the sweet, nutty richness of the Southern classic but needs a dairy-free option. The coconut oil gives the filling a smooth, buttery texture, and the maple syrup adds a deep sweetness that complements the pecans beautifully. Whether you’re serving it for Thanksgiving or enjoying it as a treat any time of the year, this pecan pie is sure to be a hit!

Note: More recipes are coming soon