45+ Must-Try Friday Dairy-Free Copycat Recipes to Try This Weekend

Fridays are a time to unwind, relax, and indulge in some of your favorite comfort foods. But if you’re following a dairy-free lifestyle, it can sometimes feel like your go-to dishes are off-limits.

Fear not! With these 45+ Friday Dairy-Free Copycat Recipes, you can recreate all the beloved classics you crave, from creamy pastas and rich sauces to decadent desserts—all without any dairy.

These recipes are inspired by your favorite restaurant dishes, store-bought treats, and family favorites, but with a dairy-free twist.

So, whether you’re hosting a Friday night dinner party or just preparing a cozy meal for yourself, these recipes are sure to satisfy your cravings while keeping your dairy-free diet on track.

45+ Must-Try Friday Dairy-Free Copycat Recipes to Try This Weekend

With these 45+ dairy-free copycat recipes, there’s no need to miss out on your favorite comfort foods.

Each recipe offers a delicious, dairy-free alternative to classic dishes, from savory appetizers to indulgent desserts.

Whether you’re cooking for yourself, your family, or a crowd, these recipes are easy to follow and packed with flavor.

So, the next time Friday rolls around, skip the dairy and indulge in these tasty, wholesome copycat dishes instead. Your taste buds—and your body—will thank you!

Dairy-Free Copycat Mac & Cheese

This dairy-free copycat mac and cheese recipe mimics the classic comfort food without the use of any dairy ingredients. By using plant-based milk, vegan cheese, and simple seasonings, you can recreate a creamy, cheesy texture that is just as satisfying. It’s perfect for those following a dairy-free diet, and a great option for family-friendly meals or gatherings. This recipe is quick, easy, and incredibly delicious!

Ingredients:

• 8 oz elbow macaroni (or any pasta of your choice)
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk (or other plant-based milk)
• 1 cup vegan cheddar cheese (shredded)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large saucepan, heat olive oil over medium heat. Once hot, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
3. Gradually add the almond milk, whisking continuously to avoid lumps. Continue to cook until the mixture thickens, about 5 minutes.
4. Reduce the heat to low, then stir in the shredded vegan cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Add the cooked pasta to the sauce and toss to coat evenly.
6. Serve immediately, garnished with fresh parsley if desired.

This dairy-free mac and cheese offers a creamy, cheesy experience without the dairy, making it a perfect option for those with lactose intolerance or following a plant-based diet. It delivers all the rich flavors and textures of the traditional dish, ensuring everyone can indulge in a comforting meal. It’s also customizable—feel free to add veggies, nutritional yeast for an extra cheesy flavor, or even some crushed crackers on top for crunch. This recipe is sure to become a favorite for both kids and adults alike.

Dairy-Free Copycat Cheesecake

This dairy-free copycat cheesecake is a decadent dessert that rivals the classic New York-style cheesecake without any dairy. With a creamy filling made from cashews and coconut cream, and a crisp, buttery crust, this cheesecake offers all the sweetness and richness of the original but with a plant-based twist. It’s perfect for those who are vegan, lactose intolerant, or just want to try a healthier version of this iconic dessert.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (make sure they’re dairy-free)
• 1/4 cup coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews (soaked for 4 hours or overnight)
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until well combined.
3. Press the mixture into the bottom of the springform pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
4. For the filling, drain and rinse the soaked cashews. Place them in a blender or food processor along with coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
5. Pour the cashew mixture into the cooled crust, smoothing the top with a spatula.
6. Refrigerate for at least 4 hours or overnight until the cheesecake is firm.
7. Once set, carefully remove from the springform pan and transfer to a serving dish.

This dairy-free cheesecake brings all the luxurious, creamy qualities of a traditional cheesecake, but without any dairy ingredients. The combination of cashews and coconut cream creates a rich texture that perfectly mimics the original, while the maple syrup adds a natural sweetness. This dessert is perfect for any occasion, whether it’s a holiday gathering, a dinner party, or a simple treat for yourself. It’s a wonderful way to enjoy the indulgence of cheesecake, while keeping things dairy-free and plant-based.

Dairy-Free Copycat Chocolate Chip Cookies

These dairy-free copycat chocolate chip cookies are the perfect treat for those who can’t consume dairy but still want the classic chocolate chip cookie experience. With a perfect balance of crispy edges and a chewy center, these cookies are just as satisfying as the traditional version. Made with dairy-free butter and non-dairy chocolate chips, they’re a great dessert option for anyone avoiding dairy, while still delivering on taste and texture.

Ingredients:

• 1 cup dairy-free butter (softened)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups dairy-free chocolate chips
• 1/4 cup non-dairy milk (optional, for adjusting dough consistency)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened dairy-free butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the dough seems too thick, add a little non-dairy milk to reach the desired consistency.
6. Fold in the dairy-free chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free chocolate chip cookies deliver the perfect balance of chewy and crunchy, just like the beloved classic. The dairy-free butter and chocolate chips ensure that you don’t miss out on flavor or texture, making these cookies a great option for anyone avoiding dairy. Whether you’re hosting a dairy-free gathering or simply want a sweet snack, these cookies are sure to be a hit. Best of all, they come together quickly, meaning you can enjoy a warm, comforting treat in no time!

Dairy-Free Copycat Chicken Alfredo

This dairy-free chicken Alfredo recipe is a creamy, indulgent twist on the classic pasta dish. With a silky sauce made from cauliflower and plant-based milk, it provides a rich texture without any dairy. The seasoned chicken and pasta complement the creamy sauce, making it a delicious meal for anyone avoiding dairy. It’s an easy-to-make recipe that the whole family will love, even those who don’t follow a dairy-free diet!

Ingredients:

• 2 chicken breasts, boneless and skinless
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 small head of cauliflower, chopped
• 2 cups unsweetened almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp lemon juice
• 12 oz fettuccine pasta (dairy-free)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Start by cooking the pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, season the chicken breasts with salt and pepper. Heat olive oil in a large pan over medium heat. Cook the chicken for 6-7 minutes on each side, or until golden brown and fully cooked. Remove from the pan and set aside to rest. Once cooled, slice the chicken into strips.
3. In a large pot, steam the cauliflower until tender, about 8-10 minutes. Drain and transfer to a blender or food processor.
4. Add the almond milk, nutritional yeast, garlic powder, onion powder, and lemon juice to the cauliflower. Blend until smooth and creamy.
5. In the same pan used for the chicken, pour in the cauliflower sauce and bring to a simmer over low heat. Stir in the cooked pasta and toss to coat.
6. Serve the pasta with sliced chicken on top and garnish with fresh parsley.

This dairy-free chicken Alfredo is a healthy, creamy alternative to the traditional version, using cauliflower as the base for the Alfredo sauce. It’s packed with flavor and texture that rivals any dairy-filled recipe. Whether you are lactose intolerant, vegan, or simply looking for a lighter version of this comforting dish, this recipe delivers on all fronts. With its satisfying creamy sauce, savory chicken, and tender pasta, it’s a dinner that will leave everyone at the table satisfied.

Dairy-Free Copycat Cinnamon Rolls

These dairy-free cinnamon rolls are a soft and sweet treat that will make you forget about the dairy-filled version! With a fluffy, melt-in-your-mouth dough and a rich, spiced cinnamon filling, these rolls are perfect for breakfast, brunch, or dessert. The dairy-free icing adds the finishing touch, creating a melt-in-your-mouth experience that’s as close as you can get to the real thing. They’re a great choice for anyone who loves cinnamon rolls but needs to avoid dairy.

Ingredients:

For the dough:

• 2 1/4 tsp active dry yeast
• 3/4 cup warm almond milk (or any plant-based milk)
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour
• 1/4 cup coconut oil, melted
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup warm water

For the filling:

• 1/2 cup coconut sugar
• 1 tbsp cinnamon
• 1/4 cup dairy-free butter, softened
• For the icing:
  • 1 cup powdered sugar
  • 2 tbsp almond milk
  • 1/2 tsp vanilla extract

Instructions:

1. In a small bowl, dissolve the yeast and granulated sugar in warm almond milk. Let sit for 5-10 minutes, until bubbly.
2. In a large bowl, combine the flour, salt, melted coconut oil, vanilla extract, and warm water. Pour in the yeast mixture and stir to form a dough.
3. Knead the dough for 5-7 minutes until smooth. Cover the dough and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Preheat your oven to 350°F (175°C). Roll the dough out on a floured surface into a rectangle, about 1/4 inch thick.
5. Spread the softened dairy-free butter over the dough, then sprinkle with coconut sugar and cinnamon.
6. Roll up the dough tightly and slice into 12 equal pieces. Place the rolls in a greased baking dish.
7. Bake for 20-25 minutes, or until golden brown and cooked through.
8. While the rolls bake, whisk together the powdered sugar, almond milk, and vanilla extract for the icing.
9. Once the cinnamon rolls are baked, remove from the oven and drizzle with the icing.

These dairy-free cinnamon rolls are everything you want in a cinnamon roll—fluffy, sweet, and full of flavor, with a rich cinnamon filling and a creamy icing. The coconut oil and almond milk ensure a soft texture that rivals traditional cinnamon rolls, while the dairy-free butter makes the filling just as indulgent. They’re perfect for a weekend brunch or holiday morning, offering a dairy-free alternative to this beloved classic without sacrificing taste. Get ready to enjoy cinnamon rolls everyone can enjoy!

Dairy-Free Copycat Chocolate Cake

This dairy-free copycat chocolate cake is a rich, moist cake that’s just as indulgent as the classic version. Made with simple ingredients like flour, cocoa powder, and plant-based milk, it’s perfect for birthdays, celebrations, or any occasion when you want a sweet treat without the dairy. Topped with a velvety dairy-free chocolate frosting, this cake will leave everyone asking for seconds.

Ingredients:

For the cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup hot water

For the frosting:

• 1/2 cup dairy-free butter, softened
• 1/4 cup unsweetened cocoa powder
• 2 1/2 cups powdered sugar
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until combined.
4. Gradually add the hot water, mixing until smooth. The batter will be thin.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat together the dairy-free butter and cocoa powder in a bowl until smooth. Gradually add the powdered sugar, almond milk, and vanilla extract, and beat until fluffy.
9. Once the cakes are cool, frost the top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.

This dairy-free chocolate cake is a true indulgence, offering a rich, moist texture and a luscious chocolate flavor. The frosting is smooth and creamy, making it the perfect complement to the cake. Whether you’re making it for a special occasion or just because, this cake will impress everyone—dairy-free or not. It’s the perfect dessert to satisfy chocolate cravings without any dairy, proving that you don’t have to compromise on taste to follow a dairy-free lifestyle.

Dairy-Free Copycat Mac and Cheese

This dairy-free mac and cheese recipe offers a creamy, comforting dish without any dairy. By using a combination of cashews, nutritional yeast, and plant-based milk, it achieves the rich and cheesy flavor we all love. This copycat recipe is not only indulgent but also versatile—perfect for serving as a side or main dish for both dairy-free and non-dairy-free eaters. It’s a guaranteed crowd-pleaser that will leave everyone coming back for more.

Ingredients:

• 8 oz elbow macaroni (or pasta of your choice)
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp turmeric (optional, for color)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the macaroni according to package directions, then drain and set aside.
2. While the pasta is cooking, drain the soaked cashews and place them in a blender or food processor. Add the almond milk, nutritional yeast, lemon juice, dijon mustard, garlic powder, turmeric (if using), and a pinch of salt and pepper. Blend until smooth and creamy.
3. In a large pan, heat olive oil over medium heat. Add the cashew sauce and bring to a simmer, stirring occasionally for 3-4 minutes until the sauce thickens.
4. Add the cooked pasta to the sauce and stir to coat evenly. If the sauce is too thick, add a little more almond milk to reach the desired consistency.
5. Serve the mac and cheese with a sprinkle of fresh parsley for garnish.

This dairy-free mac and cheese is the ultimate comfort food without the dairy. The creamy cashew sauce creates the perfect cheesy texture, while the nutritional yeast adds a savory, cheesy flavor. It’s a fantastic alternative to traditional mac and cheese, and its versatility means it can be enjoyed by everyone, whether they follow a dairy-free diet or not. This dish is ideal for family dinners, potlucks, or a quick weeknight meal that will satisfy your cheesy cravings!

Dairy-Free Copycat Lemon Meringue Pie

This dairy-free lemon meringue pie is a delightful twist on the classic dessert. With a zesty lemon filling that’s perfectly sweet and tart, and a fluffy, golden meringue topping, this pie will impress everyone, even those who are not following a dairy-free lifestyle. It’s an excellent dessert for special occasions, offering the same deliciousness as the original but without any dairy ingredients. A truly irresistible treat for lemon lovers!

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (dairy-free)
• 1/4 cup coconut oil, melted
• 1/4 cup sugar

For the lemon filling:

• 1 cup fresh lemon juice (about 4 lemons)
• 1 tbsp lemon zest
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp turmeric (for color)
• 1/4 tsp salt
• 2 cups water
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract

For the meringue:

• 3/4 cup aquafaba (liquid from canned chickpeas)
• 1/2 tsp cream of tartar
• 1/2 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and sugar. Press the mixture into the bottom of a pie dish to form the crust. Bake for 10 minutes, then set aside to cool.
2. To make the filling, whisk together the lemon juice, lemon zest, sugar, cornstarch, turmeric, and salt in a medium saucepan. Add the water and bring to a boil over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes.
3. Remove from heat and stir in the melted coconut oil and vanilla extract. Pour the lemon filling into the prepared pie crust and smooth out the top. Set aside.
4. To make the meringue, whisk the aquafaba and cream of tartar in a large bowl until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Add the vanilla extract and whisk to combine.
5. Spoon the meringue over the lemon filling, spreading it to the edges of the crust.
6. Bake the pie at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown. Allow the pie to cool completely before serving.

This dairy-free lemon meringue pie is the perfect balance of tart lemon filling and sweet, fluffy meringue. The graham cracker crust is buttery and crunchy, complementing the smooth filling beautifully. The aquafaba meringue is light and airy, making this pie feel just as indulgent as the classic version. Whether you’re avoiding dairy or simply love a delicious lemon dessert, this pie will be a hit at any gathering. Its bright, fresh flavors make it a refreshing treat that everyone can enjoy!

Dairy-Free Copycat Chocolate Chip Cookies

These dairy-free chocolate chip cookies are a chewy, gooey treat that doesn’t compromise on flavor or texture. With just the right amount of sweetness and a rich, buttery flavor from plant-based ingredients, these cookies are a must-try for anyone avoiding dairy. Perfect for a dessert or a snack, this recipe is easy to follow and delivers perfect results every time. These cookies will make you forget they’re dairy-free, and they’re sure to be a hit with all your cookie lovers.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened applesauce
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Stir in the applesauce until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free chocolate chip cookies are soft, chewy, and perfectly sweet. The coconut oil gives them a slight hint of richness, and the chocolate chips provide that indulgent burst of flavor in every bite. Whether you’re craving a classic cookie or need a dairy-free option for your next gathering, these cookies are sure to please. With just a few simple ingredients, they’re quick to make and even quicker to disappear from the cookie jar!

Dairy-Free Copycat Alfredo Sauce

This dairy-free Alfredo sauce captures the rich, creamy texture of the traditional version without any dairy. Using cashews as the base creates a luscious, velvety sauce that’s perfect for tossing with pasta or drizzling over vegetables. It’s easy to make, customizable, and perfect for anyone on a dairy-free diet. Whether you’re preparing a weeknight dinner or a special meal, this dairy-free Alfredo sauce will elevate your dish to new heights of flavor and creaminess.

Ingredients:

• 1 cup raw cashews, soaked for at least 4 hours
• 1 1/4 cups unsweetened almond milk (or any plant-based milk)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Drain the soaked cashews and place them in a blender or food processor. Add the almond milk, nutritional yeast, lemon juice, garlic, olive oil, and a pinch of salt and pepper.
2. Blend until the mixture is smooth and creamy. If the sauce is too thick, add a little more almond milk to reach the desired consistency.
3. Pour the sauce into a saucepan and heat over medium-low heat. Stir occasionally, letting it simmer for 3-4 minutes until it’s heated through and slightly thickened.
4. Serve the Alfredo sauce over your favorite pasta, steamed veggies, or even as a topping for a dairy-free pizza. Garnish with fresh parsley or basil.

This dairy-free Alfredo sauce is rich, creamy, and just as indulgent as its traditional counterpart, yet without any dairy. The cashews create a smooth, velvety texture, while the nutritional yeast imparts a cheesy flavor, making it a perfect substitute for those looking to avoid dairy. It’s versatile, easy to make, and enhances a variety of dishes, from pasta to vegetables. You’ll never miss the dairy in this creamy, comforting sauce!

Dairy-Free Copycat Tzatziki Sauce

This refreshing, tangy dairy-free tzatziki sauce is a perfect accompaniment to grilled vegetables, pita, or falafel. Made with coconut yogurt instead of traditional Greek yogurt, it maintains the same creamy texture and vibrant flavors without any dairy. With cucumber, garlic, lemon, and fresh herbs, this sauce will add a burst of flavor to your Mediterranean-inspired dishes, and it’s so easy to make from scratch. It’s the ideal dairy-free alternative for those craving a creamy dip.

Ingredients:

• 1 cup unsweetened coconut yogurt (or any dairy-free yogurt)
• 1/2 cucumber, grated and excess water squeezed out
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a medium bowl, combine the coconut yogurt, grated cucumber, lemon juice, garlic, dill, and olive oil.
2. Stir the ingredients together until well combined. Season with salt and pepper to taste.
3. Chill the tzatziki sauce in the refrigerator for at least 30 minutes to allow the flavors to meld together.
4. Serve the sauce with pita bread, falafel, grilled vegetables, or as a refreshing topping for salads and sandwiches.

This dairy-free tzatziki sauce is a cool, creamy, and flavorful alternative to the classic recipe. The combination of coconut yogurt and fresh ingredients like cucumber, garlic, and dill creates a satisfying dip that pairs perfectly with Mediterranean dishes. It’s easy to prepare and makes a wonderful addition to your meal prep or gatherings. Whether you’re dipping veggies, dressing up a salad, or pairing it with your favorite dish, this dairy-free tzatziki sauce will become a staple in your kitchen!

Dairy-Free Copycat Ice Cream Sandwiches

These dairy-free ice cream sandwiches are the perfect summer treat that everyone can enjoy. With chewy, soft chocolate cookies and a rich, creamy dairy-free ice cream filling, these homemade ice cream sandwiches taste just like the classic version—only without any dairy. You can customize the filling with your favorite plant-based ice cream flavors and have a fun, refreshing dessert that’s perfect for kids and adults alike. They’re perfect for parties, family gatherings, or just a sweet indulgence on a warm day.

Ingredients:

• For the cookies:

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup coconut oil, melted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 tsp vanilla extract

1/4 cup almond milk (or any plant-based milk)

1/2 cup dairy-free chocolate chips

• For the filling:

1 pint dairy-free ice cream (your choice of flavor)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, mix the melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth.
4. Add the flour mixture to the wet ingredients, mixing until combined. Stir in the almond milk and chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each cookie slightly with the back of a spoon.
6. Bake for 8-10 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Once the cookies are cooled, place a scoop of your favorite dairy-free ice cream between two cookies to form sandwiches. Gently press them together, then return them to the freezer to firm up for at least 30 minutes before serving.

These dairy-free ice cream sandwiches are the ultimate indulgence on a hot day, combining soft, chewy cookies with creamy dairy-free ice cream. They’re easy to make, customizable, and can be enjoyed by everyone, no matter their dietary needs. These treats are perfect for a summer gathering or as a fun family activity, and they’ll quickly become a go-to dessert. With just a few simple ingredients, you’ll be able to enjoy a classic ice cream sandwich, dairy-free style!

Dairy-Free Copycat Ranch Dressing

This dairy-free ranch dressing brings all the creamy, herb-packed goodness of the original without any dairy. Using cashews for creaminess and fresh herbs for that classic ranch flavor, this version is rich, flavorful, and perfect for salads, dipping, or as a topping for veggie burgers. It’s an easy-to-make recipe that will satisfy your craving for a creamy, tangy dressing without the dairy. Whether you’re serving it with crisp veggies or drizzling it over a fresh salad, this dressing is sure to become a new favorite.

Ingredients:

• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/4 cup water
• 1 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• Salt and pepper, to taste

Instructions:

1. Drain the soaked cashews and place them in a blender or food processor. Add the water, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper.
2. Blend until smooth and creamy. If the dressing is too thick, add a little more water to reach your desired consistency.
3. Stir in the chopped dill and chives.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice as desired.
5. Refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld. Serve it with your favorite salad, veggies, or as a dipping sauce for snacks.

This dairy-free ranch dressing is the perfect way to enjoy the rich, herby flavor of ranch without the cream or dairy. The cashews provide the perfect creamy base, while the fresh herbs like dill and chives give it that authentic ranch flavor. It’s a great addition to salads, veggie platters, and more, and it’s simple enough to make in just a few minutes. Plus, it’s a versatile dressing that can be used for a variety of dishes, making it a must-have in any dairy-free kitchen!

Dairy-Free Copycat Chocolate Pudding

This creamy, rich, and decadent dairy-free chocolate pudding tastes just like the classic treat you remember, but without the dairy. Made with coconut milk and a few simple ingredients, this pudding is indulgent, velvety, and sure to satisfy your chocolate cravings. Whether you’re making it for a dessert, a snack, or a special occasion, this dairy-free pudding will bring comfort and joy with every spoonful. It’s quick to prepare and will quickly become your go-to dessert for when you’re craving something sweet and creamy.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup cocoa powder
• 1/2 cup granulated sugar (or sweetener of choice)
• 3 tbsp cornstarch
• 1/4 tsp vanilla extract
• Pinch of salt
• Dairy-free whipped cream (optional, for topping)

Instructions:

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, sugar, cornstarch, vanilla extract, and a pinch of salt over medium heat.
2. Cook the mixture, whisking constantly, until it begins to thicken (about 5-7 minutes).
3. Once it has thickened to a pudding-like consistency, remove it from the heat and let it cool slightly.
4. Pour the pudding into serving dishes and let it cool to room temperature. Then refrigerate for at least 2 hours to set completely.
5. Before serving, top with dairy-free whipped cream or your favorite toppings, and enjoy!

This dairy-free chocolate pudding is the perfect treat for anyone craving a rich and creamy dessert without the dairy. The coconut milk gives it a smooth, velvety texture, while the cocoa powder and sugar provide the perfect chocolatey sweetness. It’s quick, easy to prepare, and can be made ahead of time, making it an ideal dessert for any occasion. Whether enjoyed on its own or topped with whipped cream, this dairy-free chocolate pudding will satisfy even the most intense chocolate cravings!

Dairy-Free Copycat Caesar Dressing

This dairy-free Caesar dressing offers the same rich, tangy, and creamy flavor as the classic version, but without the dairy. Made with silken tofu, garlic, lemon juice, and a hint of nutritional yeast, it’s the perfect dressing for your Caesar salads, veggie wraps, or as a dipping sauce. It’s easy to prepare, healthier than the traditional version, and has all the flavors you love in a Caesar dressing, minus the dairy and eggs. This dairy-free Caesar dressing will quickly become your go-to for fresh salads or as a delicious spread.

Ingredients:

• 1/2 block silken tofu (about 1/2 cup)
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water (to thin, if necessary)

Instructions:

1. In a blender or food processor, combine the silken tofu, lemon juice, Dijon mustard, nutritional yeast, apple cider vinegar, garlic, salt, and pepper.
2. Blend until smooth and creamy. If the dressing is too thick, add a bit of water to reach your desired consistency.
3. Taste and adjust the seasoning with more lemon juice, salt, or pepper if needed.
4. Chill the dressing in the refrigerator for 30 minutes to let the flavors develop.
5. Serve the dairy-free Caesar dressing over a fresh Caesar salad, or use it as a dip for veggies or a topping for sandwiches.

This dairy-free Caesar dressing delivers all the creamy, tangy goodness you expect from a Caesar, but without the dairy or eggs. The silken tofu creates a rich texture, while the garlic, lemon juice, and nutritional yeast bring out the classic Caesar flavors. It’s a healthy and flavorful alternative that works wonderfully with salads, wraps, or as a dipping sauce. With just a few simple ingredients, you can enjoy a classic Caesar dressing that’s both creamy and dairy-free, satisfying your cravings without compromise!

Note: More recipes are coming soon!