50+ Delicious Fall Dairy Free Recipes to Try This Season

As the crisp air and vibrant colors of fall settle in, it’s the perfect time to embrace seasonal flavors and comforting dishes.

For those who are dairy-free, the season doesn’t have to mean sacrificing taste or variety in your meals.

From hearty soups and nourishing salads to decadent desserts, there’s a wealth of delicious recipes that cater to a dairy-free lifestyle while celebrating the bounty of autumn.

In this blog post, we’ve curated over 50 mouthwatering fall dairy-free recipes that are easy to prepare and sure to please everyone at your table.

Whether you’re planning a holiday feast or just looking for some cozy meals to enjoy at home, these recipes will inspire your fall cooking adventures.

50+ Delicious Fall Dairy Free Recipes to Try This Season

Embracing a dairy-free lifestyle doesn’t mean you have to miss out on the warmth and comfort of fall flavors.

With this collection of over 50 dairy-free recipes, you can explore a variety of dishes that highlight seasonal ingredients while satisfying your taste buds. From savory to sweet, these recipes will make your fall meals enjoyable and delicious, allowing you to create memorable moments with family and friends. So gather your favorite autumn ingredients, roll up your sleeves, and get ready to savor the essence of fall with these delightful dairy-free recipes.

Creamy Pumpkin Coconut Soup

This creamy pumpkin coconut soup combines the rich flavors of pumpkin and coconut milk with aromatic spices to create a comforting dish perfect for cool autumn days. The natural sweetness of pumpkin, paired with the creaminess of coconut milk, makes this soup a satisfying and healthy choice that is both dairy-free and vegan.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the pumpkin puree, coconut milk, and vegetable broth. Mix well to combine.
4. Add the ground ginger, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally.
5. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until creamy.
6. Taste and adjust the seasonings as needed. Serve warm, garnished with fresh cilantro or parsley.

This creamy pumpkin coconut soup is not only easy to prepare but also a nourishing addition to your fall menu. Its comforting warmth and aromatic spices evoke the essence of the season, making it an ideal dish for cozy gatherings or a simple weeknight dinner. Plus, it’s dairy-free, allowing everyone to enjoy a rich, flavorful soup without any dietary restrictions. Pair it with crusty bread or a light salad for a complete meal that celebrates the flavors of fall.

Apple Cinnamon Oatmeal Bake

This apple cinnamon oatmeal bake is a hearty, dairy-free breakfast option that brings the warmth and sweetness of fall right to your table. Loaded with wholesome oats, fresh apples, and a touch of cinnamon, this dish can be prepared ahead of time and served warm, making it perfect for busy mornings or as a delightful brunch option.

Ingredients:

• 2 cups rolled oats
• 1 1/2 cups almond milk (or any dairy-free milk)
• 2 apples, peeled, cored, and diced
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the rolled oats, almond milk, diced apples, maple syrup, vanilla extract, ground cinnamon, baking powder, and salt. Mix until well combined.
3. If using, fold in the chopped walnuts or pecans.
4. Pour the oatmeal mixture into the prepared baking dish, spreading it evenly.
5. Bake for 30-35 minutes, or until the top is golden and the oatmeal is set.
6. Allow to cool for a few minutes before slicing and serving.

This apple cinnamon oatmeal bake is a wonderful way to embrace the flavors of fall in your breakfast routine. Its simplicity and adaptability make it a favorite for families, and the leftovers are perfect for reheating throughout the week. The natural sweetness from the apples and maple syrup combines beautifully with the heartiness of oats, creating a nourishing start to your day. Enjoy it as is or with a drizzle of almond milk for added creaminess.

Maple Glazed Roasted Brussels Sprouts

These maple glazed roasted Brussels sprouts offer a delightful combination of savory and sweet flavors that perfectly complement any fall meal. The roasting process brings out the natural sweetness of the sprouts, while the maple syrup glaze adds a touch of autumnal warmth, making this dish a must-try for your holiday table or a weeknight dinner.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon balsamic vinegar
• Salt and pepper, to taste
• Optional: chopped pecans or cranberries for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper. Toss until the sprouts are evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
4. Roast in the oven for 20-25 minutes, stirring halfway through, until the sprouts are golden brown and tender.
5. Remove from the oven and garnish with chopped pecans or cranberries if desired.

This recipe for maple glazed roasted Brussels sprouts showcases how a simple vegetable can be transformed into a star side dish for fall gatherings. The sweet and savory flavors create a delightful contrast, making these Brussels sprouts irresistible even to those who may not usually enjoy them. They pair beautifully with roasted meats or can be served alongside grains for a hearty vegan meal. Whether for a holiday feast or a cozy dinner at home, these roasted sprouts are sure to impress with their vibrant flavors and seasonal appeal.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a nutritious and vibrant dish, brimming with flavor and perfect for fall. The creamy texture of sweet potatoes combined with the heartiness of black beans creates a satisfying filling, while fresh toppings like avocado and cilantro add a refreshing touch. This dairy-free taco recipe is not only delicious but also packed with protein and fiber.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Corn or flour tortillas (dairy-free)
• Fresh avocado, diced
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
3. Spread the sweet potatoes on the prepared baking sheet and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. In a small pot, warm the black beans over medium heat until heated through.
5. To assemble the tacos, warm the tortillas in a skillet or microwave. Fill each tortilla with roasted sweet potatoes and black beans.
6. Top with diced avocado, chopped cilantro, and a squeeze of lime juice.

These sweet potato and black bean tacos are a fantastic way to celebrate the flavors of fall while keeping things healthy and dairy-free. The combination of sweet and savory creates a delightful taco filling that is sure to please everyone at your table. Whether you’re hosting a casual get-together or simply looking for a quick weeknight meal, these tacos can be prepared in no time and enjoyed by all. Add your favorite toppings for extra flavor and texture, making them customizable to suit your taste.

Cranberry Almond Quinoa Salad

This cranberry almond quinoa salad is a colorful and nutritious dish that showcases the flavors of fall. Loaded with protein-packed quinoa, tart cranberries, crunchy almonds, and fresh greens, this salad is not only visually appealing but also incredibly satisfying. Perfect for a light lunch or as a side dish for holiday gatherings, this salad is both dairy-free and packed with seasonal goodness.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 2 cups fresh spinach or mixed greens
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let cool.
2. In a large bowl, combine the cooked quinoa, dried cranberries, toasted almonds, spinach or mixed greens, and red onion.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Drizzle the dressing over the quinoa mixture and toss until everything is well combined.
4. Adjust seasoning to taste and serve chilled or at room temperature.

This cranberry almond quinoa salad is a perfect dish for fall, offering a blend of sweet, savory, and crunchy textures. It’s versatile enough to be served at potlucks, holiday gatherings, or as a nutritious weekday lunch. The quinoa provides a filling base, while the cranberries add a touch of sweetness, making it a crowd-pleaser. Not only is it visually stunning with its vibrant colors, but it’s also packed with nutrients, ensuring that you enjoy a healthy meal that celebrates the bounty of the season.

Spiced Pear Crisp

This spiced pear crisp is a warm and comforting dessert that perfectly embodies the flavors of fall. With tender, sweet pears coated in warm spices and topped with a crunchy oat and almond crumble, this dairy-free dessert is sure to impress your guests. It’s easy to prepare and makes for a delightful end to any meal, especially when served with dairy-free vanilla ice cream.

Ingredients:

• 4 ripe pears, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/4 cup coconut sugar (or brown sugar)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup almond butter (or any nut butter)
• 2 tablespoons maple syrup
• 1/4 cup chopped nuts (walnuts or pecans, optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, toss the sliced pears with lemon juice, coconut sugar, cinnamon, nutmeg, and salt until evenly coated. Transfer the pear mixture to a baking dish.
3. In another bowl, combine the rolled oats, almond flour, almond butter, maple syrup, and chopped nuts (if using). Mix until crumbly.
4. Sprinkle the oat mixture evenly over the pears in the baking dish.
5. Bake for 30-35 minutes, or until the pears are bubbly and the topping is golden brown.
6. Allow to cool slightly before serving.

This spiced pear crisp is a delightful way to indulge in the flavors of fall while keeping things dairy-free. The sweet and aromatic combination of spiced pears beneath a crunchy oat topping creates a cozy dessert that’s perfect for sharing with friends and family. It’s a wonderful option for Thanksgiving or any autumn gathering, and the addition of dairy-free ice cream elevates it to a truly comforting treat. Enjoy it warm for a delicious end to your fall meal, and watch it become a favorite in your dessert repertoire!

Butternut Squash and Kale Salad

This vibrant butternut squash and kale salad is a nutritious and filling dish that embodies the essence of fall. Roasted butternut squash adds a touch of sweetness, while the kale provides a hearty base packed with nutrients. Tossed with a zesty lemon vinaigrette and topped with toasted pumpkin seeds, this salad is perfect as a side dish or a light main course.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups kale, stems removed and chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries
• 2 tablespoons maple syrup
• Juice of 1 lemon
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. While the squash is roasting, massage the kale in a large bowl with 1 tablespoon of olive oil and a pinch of salt until it begins to soften.
4. In a small bowl, whisk together the maple syrup, lemon juice, and apple cider vinegar to create the dressing.
5. Once the squash is roasted, let it cool slightly, then add it to the bowl with the kale, along with the toasted pumpkin seeds and dried cranberries.
6. Drizzle the dressing over the salad and toss gently to combine.

This butternut squash and kale salad is a delightful way to enjoy the flavors of fall while nourishing your body. The combination of roasted squash, hearty kale, and crunchy pumpkin seeds provides a satisfying mix of textures and flavors that will please any palate. The light dressing adds a bright contrast, making this salad refreshing yet hearty. Perfect for meal prep or as a side dish for your fall gatherings, it’s a versatile and healthy addition to your autumn table.

Vegan Mushroom Risotto

This creamy vegan mushroom risotto is a comforting dish that showcases the earthy flavors of fall mushrooms. Made with Arborio rice and cooked slowly in vegetable broth, this risotto is rich and creamy without the use of dairy. The combination of sautéed mushrooms, garlic, and fresh herbs creates a deliciously hearty meal that’s perfect for chilly evenings.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms (such as cremini or shiitake), sliced
• 1/2 cup white wine (optional)
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon fresh thyme or rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
3. Stir in the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes. Season with salt and pepper.
4. Add the Arborio rice to the skillet and stir for about 2 minutes to toast the rice lightly.
5. If using, pour in the white wine and cook until it has mostly evaporated.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Stir in the nutritional yeast (if using), fresh herbs, and adjust seasoning to taste.

This vegan mushroom risotto is a fantastic way to enjoy a cozy and comforting meal as the temperatures drop. Its creamy texture and rich flavors make it a satisfying dish that is perfect for a family dinner or entertaining guests. The combination of mushrooms and herbs adds depth, while the slow-cooked rice creates a luxurious mouthfeel without any dairy. Pair it with a fresh salad or some crusty bread for a complete autumn feast that highlights the season’s bounty.

Roasted Beet and Orange Salad

This roasted beet and orange salad is a refreshing and colorful dish that showcases the flavors of fall. The earthiness of roasted beets pairs beautifully with the sweetness of fresh oranges, creating a salad that is as visually stunning as it is delicious. Topped with a light vinaigrette and sprinkled with walnuts, this salad is a perfect accompaniment to any fall meal.

Ingredients:

• 3 medium beets, tops removed and scrubbed
• 2 oranges, peeled and segmented
• 1/4 cup walnuts, toasted
• 4 cups arugula or mixed greens
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Optional: crumbled dairy-free feta cheese for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice into wedges.
2. In a large bowl, combine the arugula or mixed greens, orange segments, and roasted beet wedges.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with toasted walnuts and, if desired, crumbled dairy-free feta cheese.

This roasted beet and orange salad is a delightful celebration of fall flavors and colors. The contrast of earthy beets and bright, citrusy oranges creates a refreshing dish that’s perfect for any occasion, whether it’s a holiday meal or a simple weeknight dinner. With the added crunch of walnuts and the option for dairy-free feta, this salad is both satisfying and nutritious. It’s an excellent way to showcase seasonal produce and will undoubtedly impress your guests with its stunning presentation and vibrant taste. Enjoy this salad as a starter or alongside your favorite main dish for a well-rounded meal!

Maple Roasted Brussels Sprouts and Carrots

This maple roasted Brussels sprouts and carrots dish is a simple yet elegant side that perfectly captures the essence of fall. The natural sweetness of maple syrup enhances the earthy flavors of Brussels sprouts and the vibrant color of roasted carrots. Tossed with a few spices and baked to perfection, this dish is a fantastic addition to your Thanksgiving table or any autumn gathering.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 large carrots, sliced into thin rounds
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 cup pecans or walnuts, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the halved Brussels sprouts and sliced carrots. Drizzle with olive oil and maple syrup, then sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
3. Spread the vegetable mixture in a single layer on the prepared baking sheet.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
5. If using, add the chopped nuts during the last 5 minutes of roasting for added crunch.
6. Remove from the oven and serve warm.

These maple roasted Brussels sprouts and carrots are a delightful way to celebrate the flavors of fall. The combination of sweet and savory makes this dish incredibly appealing, and the bright colors of the vegetables make it visually stunning on the plate. Whether served as a side at holiday dinners or as a comforting weeknight meal, this dish brings warmth and flavor to any table. Plus, it’s easy to prepare, allowing you to enjoy the vibrant tastes of autumn without a lot of fuss.

Spiced Pumpkin Soup

This spiced pumpkin soup is the epitome of fall comfort food. Creamy, rich, and bursting with warm spices, this soup is perfect for chilly days and cozy evenings. Made with fresh or canned pumpkin, this dairy-free recipe is not only delicious but also incredibly easy to make, ensuring you have a delightful meal ready in no time.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, roasted and pureed)
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• Optional: coconut milk or dairy-free cream for garnish
• Optional: pumpkin seeds for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
2. Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and ginger. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
3. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
4. Season with salt and pepper to taste. If desired, add a splash of coconut milk or dairy-free cream for extra creaminess.
5. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of pumpkin seeds.

This spiced pumpkin soup is a warm, inviting dish that embodies the cozy flavors of fall. It’s a perfect starter for holiday meals or a simple weeknight dinner, and the ease of preparation makes it accessible for any cook. The spices create a comforting aroma and depth of flavor that will fill your home with the essence of autumn. Enjoy this soup with crusty bread or a side salad for a wholesome and satisfying meal that will keep you warm throughout the season.

Apple Cinnamon Oatmeal

This apple cinnamon oatmeal is a warm, nourishing breakfast that highlights the best of fall produce. Packed with fiber and flavor, this dairy-free recipe features tender apples, warm spices, and hearty oats to start your day off right. It’s easily customizable with your favorite toppings and is perfect for meal prep, ensuring you have a wholesome breakfast ready to go.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or any dairy-free milk)
• 1 medium apple, peeled and diced
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup (optional, for sweetness)
• Pinch of salt
• Optional toppings: chopped nuts, raisins, coconut flakes, or additional apple slices

Instructions:

1. In a medium saucepan, combine the rolled oats, almond milk, diced apple, cinnamon, nutmeg, maple syrup (if using), and salt.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 5-7 minutes, stirring occasionally, until the oats are tender and the mixture has thickened.
3. Remove from heat and let sit for a minute to cool slightly.
4. Serve warm, topped with your favorite toppings, such as chopped nuts, raisins, or extra apple slices.

This apple cinnamon oatmeal is the ultimate fall breakfast, combining wholesome ingredients with comforting flavors. It’s a fantastic way to start your day, providing energy and nourishment while highlighting the deliciousness of seasonal apples. This oatmeal is incredibly versatile, allowing you to customize it with various toppings to suit your taste. Whether you prepare it in advance for busy mornings or enjoy it fresh on a leisurely weekend, this dairy-free oatmeal will keep you satisfied and cozy throughout the autumn season.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a hearty and satisfying dish perfect for autumn evenings. The sweetness of roasted sweet potatoes pairs wonderfully with the savory black beans, and when combined with fresh toppings, they create a flavorful and colorful meal. These tacos are simple to make and can easily be customized with your favorite toppings for a delightful dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Corn or flour tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges, salsa, or dairy-free sour cream

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
5. To assemble the tacos, warm the tortillas in a skillet or microwave. Fill each tortilla with roasted sweet potatoes and black beans, then top with your favorite toppings.

These sweet potato and black bean tacos are a delicious and nutritious way to enjoy the flavors of fall. They provide a satisfying balance of sweetness and earthiness, making them perfect for a quick weeknight dinner or a fun taco night with friends and family. The versatility of this dish allows you to get creative with toppings, ensuring everyone can customize their tacos to their liking. Packed with nutrients and bursting with flavor, these tacos are sure to become a favorite in your fall meal rotation.

Pear and Almond Salad with Maple Dressing

This pear and almond salad is a fresh and light dish that highlights the delightful flavors of fall. Crisp pears, crunchy almonds, and mixed greens come together in a vibrant salad, all topped with a simple and sweet maple dressing. This salad makes an excellent starter or can be served alongside your favorite main dishes, providing a refreshing contrast to heavier fall fare.

Ingredients:

• 4 cups mixed greens (spinach, arugula, or baby kale)
• 2 ripe pears, thinly sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons pure maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, sliced pears, toasted almonds, and dried cranberries.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with additional almonds or cranberries if desired.

This pear and almond salad is a delightful celebration of fall flavors, combining the sweetness of ripe pears with the crunch of toasted almonds. The maple dressing adds a touch of autumnal sweetness that ties the dish together beautifully. It’s a perfect side dish for holiday meals or a light lunch that can easily be made in advance. This salad not only looks beautiful on the plate but also offers a nutritious boost, making it a fantastic addition to your fall menu.

Dairy-Free Pumpkin Spice Muffins

These dairy-free pumpkin spice muffins are a delightful treat that captures the essence of fall in every bite. Moist and flavorful, these muffins are packed with warm spices and the rich taste of pumpkin, making them perfect for breakfast or an afternoon snack. Easy to make and wholesome, they are sure to become a staple in your autumn baking routine.

Ingredients:

• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• Optional: dairy-free chocolate chips or nuts for added texture

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, spices, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips or nuts.
5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free pumpkin spice muffins are a warm and comforting way to embrace the flavors of fall. They are easy to prepare and make for a perfect breakfast or snack option that can be enjoyed at home or on the go. The combination of pumpkin and warm spices creates a cozy aroma that fills your kitchen, making them an inviting treat for family and friends. With their wholesome ingredients, you can feel good about indulging in these muffins, and they are sure to become a beloved addition to your fall baking repertoire. Enjoy them fresh out of the oven or store them for a quick snack throughout the week!

Note: More recipes are coming soon!