45+ Easy and Tasty Friday Dairy-Free German Recipes for Your Next Dinner

German cuisine is rich in tradition, offering hearty, flavorful dishes that have been passed down through generations.

However, for those who follow a dairy-free lifestyle, it may seem like some of these classic dishes are off-limits.

But fear not! We’ve got you covered with a collection of 45+ Friday Dairy-Free German Recipes that bring all the taste and heartiness of German cooking without the dairy.

Whether you’re craving comforting stews, satisfying pretzels, or delectable desserts, these recipes are perfect for Friday nights when you’re seeking a delicious meal that’s both satisfying and suitable for a dairy-free diet.

You’ll discover flavorful variations of iconic German dishes, using simple swaps like plant-based milks, oils, and other dairy alternatives, ensuring you don’t miss out on any of the rich, comforting flavors of traditional German cooking.

In this article, we’ve gathered a wide variety of dishes, from savory mains to sweet treats, offering something for every palate.

These dairy-free recipes allow you to enjoy German comfort food without compromising on taste or texture.

Get ready to dive into a world of delicious, dairy-free options that will make your Friday nights feel extra special.

45+ Easy and Tasty Friday Dairy-Free German Recipes for Your Next Dinner

Dairy-free living doesn’t mean sacrificing the flavors or traditions of your favorite cuisines.

With these 45+ Friday Dairy-Free German Recipes, you can explore a whole new world of German culinary delights, all while keeping your meals free from dairy.

From rich, savory dishes like Sauerbraten to indulgent desserts like Apfelstrudel, there’s something for everyone to enjoy.

These recipes are easy to prepare, versatile, and perfect for both casual dinners and special occasions.

As you experiment with these dairy-free alternatives, you’ll discover that German cuisine can still be hearty, flavorful, and comforting without the dairy.

So, gather your ingredients, put on some gemütlichkeit (cosiness), and let the German flavors shine through in your kitchen—no dairy required!

Dairy-Free German Potato Salad

This traditional German potato salad, known as Kartoffelsalat, is made without any dairy, but still full of flavor. The tangy dressing, combined with tender potatoes and crispy bacon, makes it a perfect side dish for any meal. It’s a great option for those who avoid dairy but don’t want to sacrifice authentic taste. Serve it warm or chilled, and it will undoubtedly become a crowd-pleaser.

Ingredients:

• 2 lbs waxy potatoes (like Yukon Gold)
• 6 slices of bacon (dairy-free, check ingredients)
• 1 small red onion, finely chopped
• 1 cup vegetable broth (low sodium)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the potatoes: Wash and peel the potatoes. Cut them into bite-sized cubes and place them in a pot of salted water. Bring to a boil and cook for about 10-15 minutes, or until fork-tender. Drain and set aside.
2. Cook the bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove and crumble into small pieces. Save the bacon fat in the skillet.
3. Make the dressing: To the bacon fat, add the chopped onions and sauté for 2-3 minutes until softened. Add the vegetable broth, apple cider vinegar, mustard, and sugar. Stir to combine and let it simmer for about 5 minutes. Season with salt and pepper to taste.
4. Combine the salad: In a large bowl, toss the cooked potatoes, bacon crumbles, and dressing. Mix gently until the potatoes are well coated.
5. Garnish and serve: Sprinkle with fresh parsley. Serve warm or chilled.

This dairy-free German potato salad offers a traditional flavor without the need for creamy dairy-based dressing. The warm, tangy dressing, paired with crispy bacon and tender potatoes, creates a satisfying dish that is perfect for barbecues, picnics, or a comforting side at any dinner. Its versatility and rich taste make it a fantastic addition to your dairy-free repertoire.

Dairy-Free German Sauerbraten (Pot Roast)

Sauerbraten is a classic German pot roast, marinated in a mixture of vinegar, wine, and spices. This version is entirely dairy-free, but still retains the rich, savory flavors that make it a favorite. Perfect for a hearty dinner, it’s best served with potatoes, dumplings, or a side of sauerkraut to complement the tangy flavors of the marinated beef.

Ingredients:

• 3 lbs beef roast (preferably chuck or round)
• 1 cup red wine
• 1 cup apple cider vinegar
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp black peppercorns
• Salt to taste
• 2 tbsp olive oil
• 2 cups vegetable broth (low sodium)

Instructions:

1. Marinate the beef: In a large bowl, combine the wine, vinegar, onion, garlic, brown sugar, thyme, peppercorns, and bay leaves. Add the beef roast to the marinade, making sure it’s fully submerged. Cover and refrigerate for at least 12 hours or overnight for the best flavor.
2. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Remove the beef from the marinade (reserve the liquid and vegetables) and sear all sides of the roast until browned, about 3-4 minutes per side.
3. Cook the roast: Once the beef is seared, pour in the reserved marinade along with the vegetable broth. Bring the mixture to a simmer, cover, and reduce the heat to low. Let it cook for 2.5 to 3 hours, turning the roast halfway through. The meat should be tender and easily shred with a fork.
4. Serve: Remove the roast from the pot and let it rest for 10 minutes. Slice and serve with some of the sauce from the pot.

This dairy-free German Sauerbraten offers a savory, rich experience without the need for any dairy. The tangy marinade infuses the beef with deep flavors, while the slow cooking process ensures a tender roast every time. This dish is perfect for a comforting family meal, and can be paired with traditional sides to bring a taste of Germany to your dinner table. Its bold flavors and easy preparation will surely make it a staple for dairy-free cooking enthusiasts.

Dairy-Free German Pretzels (Brezn)

These traditional German pretzels, known as Brezn, are soft, chewy, and perfectly salted, with a crispy exterior and a fluffy interior. This dairy-free version skips the butter, but retains all the wonderful flavor and texture that make pretzels so irresistible. Whether enjoyed with mustard, served as a side dish, or enjoyed as a snack, these pretzels bring a little piece of Germany to your kitchen.

Ingredients:

• 4 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 tsp)
• 1 1/2 cups warm water
• 1 tbsp sugar
• 2 tsp salt
• 2 tbsp vegetable oil
• 10 cups water (for boiling)
• 1/4 cup baking soda
• Coarse salt for sprinkling

Instructions:

1. Prepare the dough: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the flour, salt, and vegetable oil, and knead the dough until smooth and elastic, about 10 minutes. Cover with a damp cloth and let it rise in a warm place for 1 hour.
2. Shape the pretzels: Preheat your oven to 450°F (230°C). Punch the dough down and divide it into 8 equal pieces. Roll each piece into a long rope, then twist into the classic pretzel shape, bringing the ends together and looping them over.
3. Boil the pretzels: In a large pot, bring 10 cups of water to a boil. Add the baking soda. Carefully drop the pretzels, one at a time, into the boiling water and cook for 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
4. Bake the pretzels: Sprinkle the pretzels with coarse salt and bake for 12-15 minutes, or until golden brown.
5. Serve: Allow the pretzels to cool slightly before serving. Enjoy with mustard or your favorite dipping sauce.

These dairy-free German pretzels capture the essence of a beloved German street food. The chewy texture, golden brown crust, and coarse salt make them a perfect snack or appetizer. With a touch of tradition and an easy preparation process, you can enjoy the flavors of Germany without the need for dairy. Serve them at your next gathering or enjoy them on a cozy night in—you’ll love the authentic experience they offer!

Dairy-Free German Cabbage Rolls (Kohlrouladen)

Kohlrouladen, or German cabbage rolls, are a hearty dish filled with seasoned ground meat wrapped in tender cabbage leaves. This dairy-free version uses a flavorful blend of ground beef and pork, with no dairy added, but still stays true to its roots. Braised in a rich tomato-based sauce, these rolls offer a comforting, filling meal perfect for a cozy dinner. You can also make them ahead of time for an easy, make-ahead meal.

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef
• 1/2 lb ground pork
• 1 medium onion, finely chopped
• 1/2 cup cooked rice
• 1 egg (optional, for binding)
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dried thyme
• 1 can (14.5 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 tbsp olive oil

Instructions:

1. Prepare the cabbage: Bring a large pot of water to a boil. Cut out the core of the cabbage and gently peel off 8-10 whole leaves. Boil the cabbage leaves for 2-3 minutes until softened, then remove and set aside to cool. Reserve the remaining cabbage for later.
2. Make the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, onion, parsley, egg (if using), salt, pepper, and thyme. Mix well until the ingredients are evenly combined.
3. Form the rolls: Take one cabbage leaf and place a small portion of the filling in the center. Fold in the sides and roll up the leaf to encase the filling. Repeat with the remaining leaves and filling.
4. Cook the rolls: In a large skillet, heat olive oil over medium heat. Add the cabbage rolls and brown on all sides, about 5-7 minutes. Once browned, add the crushed tomatoes and vegetable broth. Cover and simmer for 45 minutes, occasionally spooning the sauce over the rolls to keep them moist.
5. Serve: Once the cabbage rolls are tender and cooked through, serve them with some of the braising sauce.

Dairy-free German cabbage rolls are a satisfying dish that’s both comforting and nourishing. The rich tomato sauce complements the seasoned filling, making every bite a delicious treat. These rolls are perfect for a hearty dinner or as a meal to prepare in advance. With their deep, savory flavors and easy-to-make filling, Kohlrouladen is a fantastic addition to your dairy-free repertoire.

Dairy-Free German Lentil Soup (Linsensuppe)

German Lentil Soup, or Linsensuppe, is a warm and filling dish that’s perfect for a chilly Friday evening. This dairy-free version is made with hearty lentils, vegetables, and smoked sausage, simmered to perfection in a flavorful broth. The dish is rich in protein and fiber, offering both comfort and nutrition. Ideal for those following a dairy-free diet, this soup is full of flavor and very satisfying.

Ingredients:

• 1 1/2 cups dried green or brown lentils, rinsed
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 smoked sausage (dairy-free, or substitute with a plant-based sausage)
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth (low sodium)
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the lentils: In a large pot, add the lentils and cover with water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until tender. Drain and set aside.
2. Sauté the vegetables: Heat the olive oil in the same pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for an additional 1 minute.
3. Simmer the soup: Add the cooked lentils, diced tomatoes, vegetable broth, apple cider vinegar, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld together.
4. Add the sausage: While the soup simmers, slice the smoked sausage into thin rounds. Add the sausage to the soup and simmer for an additional 10 minutes until the sausage is heated through and the flavors have melded.
5. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

This dairy-free German lentil soup is a comforting and filling dish, perfect for warming up on a chilly evening. The smoky sausage and hearty lentils provide a satisfying base, while the vegetables and tangy apple cider vinegar add depth to the flavor. This soup is easy to prepare and can be made in large batches, making it an ideal choice for meal prepping or serving a crowd. It’s an excellent dairy-free option that doesn’t compromise on traditional German flavor.

Dairy-Free German Apple Strudel (Apfelstrudel)

Apfelstrudel is one of the most iconic German desserts, and this dairy-free version doesn’t miss a beat. Filled with spiced apples, raisins, and a hint of cinnamon, this pastry is crisp on the outside and warm and sweet on the inside. Made with a simple dairy-free dough, this strudel is the perfect way to satisfy your sweet tooth while sticking to a dairy-free diet. Serve it with a dusting of powdered sugar or a scoop of dairy-free ice cream for a truly indulgent treat.

Ingredients:

• 1 package dairy-free puff pastry (or make your own dough)
• 4 large apples (Granny Smith or Braeburn), peeled and thinly sliced
• 1/4 cup raisins
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/4 cup breadcrumbs (optional, for absorbing moisture)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Prepare the filling: In a large bowl, combine the sliced apples, raisins, sugar, cinnamon, lemon juice, and cornstarch. Toss until the apples are well coated.
2. Prepare the dough: If using store-bought puff pastry, roll it out on a floured surface to a rectangular shape. If making your own dough, roll it out until thin and large enough to enclose the filling.
3. Assemble the strudel: Preheat your oven to 375°F (190°C). Lay the prepared dough on a baking sheet. If using breadcrumbs, sprinkle them evenly in the center of the dough to absorb any moisture. Spread the apple mixture on top of the breadcrumbs, leaving a border around the edges. Fold in the sides of the dough, then carefully roll it up, sealing the edges tightly.
4. Bake the strudel: Brush the top of the strudel with a small amount of oil or melted dairy-free butter. Bake for 30-40 minutes, or until the pastry is golden brown and crispy.
5. Serve: Allow the strudel to cool slightly before slicing. Dust with powdered sugar before serving.

Dairy-free German apple strudel offers the same delightful flavors and textures as the traditional version, without any dairy. The sweet and spiced apple filling is perfectly complemented by the crisp, flaky pastry. This dessert is sure to be a hit at any gathering or as a special treat for yourself. It’s simple to prepare and can be served warm for the ultimate indulgence, especially when paired with a scoop of dairy-free ice cream or a dollop of whipped coconut cream.

Dairy-Free German Potato Salad (Kartoffelsalat)

German potato salad is a beloved side dish that’s often served warm, making it perfect for any meal. This dairy-free version combines tender boiled potatoes with a tangy vinaigrette dressing, creating a flavorful and hearty salad. The inclusion of onions, mustard, and fresh herbs adds complexity and depth to the flavor profile. It’s a great dish to accompany grilled meats, sausages, or as a stand-alone light meal.

Ingredients:

• 2 lbs small red or Yukon gold potatoes, boiled and sliced
• 1/2 cup apple cider vinegar
• 1/4 cup vegetable broth
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 medium red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions:

1. Boil the potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender (about 10-15 minutes). Drain and allow them to cool slightly, then slice them into 1/4-inch rounds.
2. Prepare the dressing: In a small bowl, whisk together the apple cider vinegar, vegetable broth, Dijon mustard, salt, pepper, and olive oil. Adjust seasoning to taste.
3. Assemble the salad: In a large bowl, combine the sliced potatoes and finely chopped onions. Pour the dressing over the potatoes and toss gently to combine.
4. Chill and serve: Garnish the salad with fresh parsley and refrigerate for at least an hour to allow the flavors to meld together. Serve the salad slightly chilled or at room temperature.

Dairy-free German potato salad is an excellent dish that’s bursting with tangy and savory flavors. The balance of vinegar, mustard, and fresh herbs offers a refreshing contrast to the soft potatoes, while the warm temperature gives the salad a comforting quality. Whether you’re serving it with grilled meats or enjoying it on its own, this potato salad is a versatile and satisfying option that everyone will enjoy.

Dairy-Free German Pork Schnitzel (Schweineschnitzel)

Schnitzel is a classic German dish consisting of breaded and fried meat, typically veal or pork. This dairy-free version ensures you can still enjoy the crispy, tender texture without the use of dairy products. The pork is lightly seasoned and coated in a golden crust, then fried to perfection. It’s often served with a lemon wedge and a side of potato salad or sauerkraut for a delicious, authentic meal.

Ingredients:

• 4 boneless pork loin chops, pounded thin
• 1/2 cup all-purpose flour (for dredging)
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (ensure they are dairy-free)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions:

1. Prepare the pork: Place the pork chops between two pieces of plastic wrap or parchment paper and pound them thin using a meat mallet. Season both sides with salt, pepper, and paprika.
2. Bread the schnitzel: Set up a dredging station with three shallow plates. In the first plate, add the flour. In the second, place the beaten eggs. In the third, spread the breadcrumbs. Coat each pork chop first in the flour, then dip it in the beaten eggs, and finally dredge it in the breadcrumbs, pressing down to ensure an even coating.
3. Fry the schnitzel: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the schnitzels and cook for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on a paper towel-lined plate.
4. Serve: Serve the schnitzels immediately with lemon wedges for squeezing over the top.

This dairy-free German pork schnitzel is crispy, tender, and packed with flavor. The golden, crunchy breadcrumb coating contrasts beautifully with the juicy pork inside. It’s a versatile dish that pairs perfectly with a side of potato salad, sauerkraut, or roasted vegetables. This schnitzel proves that you can enjoy classic German flavors even when following a dairy-free lifestyle.

Dairy-Free German Beet Salad (Rote Bete Salat)

This refreshing and vibrant beet salad, or Rote Bete Salat, is a German classic that’s both healthy and dairy-free. With its earthy flavor and a sweet-tangy dressing made from vinegar, sugar, and mustard, this salad is a delightful accompaniment to any meal. The beets can be roasted or boiled, and the addition of onions and fresh herbs adds complexity to the dish. It’s a light yet filling option for lunch or dinner.

Ingredients:

• 4 medium-sized beets, boiled or roasted and peeled
• 1/2 medium red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp sugar
• Salt and pepper to taste
• Fresh dill, for garnish

Instructions:

1. Prepare the beets: If using raw beets, roast or boil them until tender (about 45-60 minutes). Once cooled, peel and slice them into bite-sized pieces.
2. Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, sugar, salt, and pepper until well combined.
3. Assemble the salad: In a large bowl, combine the sliced beets and red onion. Pour the dressing over the top and toss to combine.
4. Serve: Garnish with fresh dill and serve the salad chilled or at room temperature.

Dairy-free German beet salad is a flavorful and nutritious dish that’s both vibrant and satisfying. The sweetness of the beets is perfectly balanced by the tangy vinegar dressing, while the onions add a savory kick. It’s a wonderful accompaniment to meat dishes or can be enjoyed on its own as a light lunch or dinner. This simple yet elegant salad showcases the natural flavors of the ingredients while offering a refreshing, dairy-free option for your meals.

Dairy-Free German Sauerkraut (Sauerkraut mit Apfel)

Sauerkraut is a staple in German cuisine, known for its tangy, fermented flavor. This dairy-free version is made with the addition of apples, which adds a subtle sweetness to balance the sourness of the sauerkraut. It’s an excellent side dish to pair with sausages, pork, or roasted meats, offering a delicious contrast to richer main courses.

Ingredients:

• 4 cups sauerkraut, drained and rinsed
• 1 medium apple, peeled, cored, and chopped
• 1 small onion, finely chopped
• 1 tbsp vegetable oil
• 1/2 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp caraway seeds (optional)
• Salt and pepper, to taste

Instructions:

1. Sauté the onions: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
2. Add the apples and sauerkraut: Stir in the chopped apple and cook for another 3 minutes. Then add the sauerkraut and mix to combine.
3. Add liquids and seasonings: Pour in the vegetable broth, apple cider vinegar, and caraway seeds (if using). Stir well and bring to a simmer.
4. Cook and season: Cover the skillet and let the mixture simmer for 20-25 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
5. Serve: Serve warm alongside meats or enjoy as a light side dish.

This dairy-free German sauerkraut with apples is a perfect balance of tart and sweet, offering a deliciously tangy flavor with a hint of apple sweetness. The caraway seeds add an aromatic touch, while the sautéed onions bring out a savory depth. It’s an ideal side dish that complements a variety of hearty German meals.

Dairy-Free German Lentil Soup (Linsensuppe)

Lentil soup, or Linsensuppe, is a hearty and nutritious dish that’s often enjoyed in Germany during the colder months. This dairy-free version is packed with protein-rich lentils, vegetables, and flavorful spices. It’s a warming, comforting meal that can be served as a light dinner or paired with crusty bread for a filling lunch.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large carrot, chopped
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, or until softened.
2. Add the garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for another minute.
3. Cook the lentils: Add the lentils, vegetable broth, smoked paprika, cumin, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Season and serve: Remove the bay leaf and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley before serving.

Dairy-free German lentil soup is rich, hearty, and packed with flavor. The combination of lentils, vegetables, and spices makes it a nourishing and satisfying dish. This simple yet comforting soup is perfect for colder days, offering a nourishing bowl of goodness with every spoonful.

Dairy-Free German Spicy Red Cabbage (Rotkohl)

Spicy red cabbage, or Rotkohl, is a traditional German side dish that pairs perfectly with roasted meats, sausages, and potato-based dishes. This dairy-free version brings together the sweet and sour flavors of red cabbage with the heat of spices like cinnamon and cloves. The dish is flavorful, vibrant, and a great accompaniment to a variety of German main courses.

Ingredients:

• 1 medium head of red cabbage, shredded
• 1 medium onion, finely chopped
• 1 apple, peeled, cored, and chopped
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable broth
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper, to taste

Instructions:

1. Sauté the onion and apple: Heat olive oil in a large pot over medium heat. Add the chopped onion and apple, sautéing for 5-7 minutes, or until softened.
2. Cook the cabbage: Add the shredded cabbage to the pot, stirring to combine. Cook for another 5 minutes, allowing the cabbage to soften slightly.
3. Add liquids and spices: Pour in the apple cider vinegar, vegetable broth, and brown sugar. Sprinkle in the cinnamon and cloves, then stir well to coat the cabbage.
4. Simmer: Cover the pot and simmer the cabbage mixture for 40-45 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve: Serve the spicy red cabbage warm as a side dish to accompany meats or other German-inspired meals.

This dairy-free German spicy red cabbage is a flavorful and vibrant side dish that adds a burst of color and taste to any meal. The sweet, sour, and spicy elements come together beautifully, making it a perfect accompaniment to roasted meats, sausages, or mashed potatoes. This dish highlights the versatility of cabbage while maintaining the authentic taste of traditional German cuisine.

Dairy-Free German Pretzels (Brezn)

German pretzels, or Brezn, are a beloved snack, known for their salty, soft, and chewy texture. This dairy-free version skips the butter traditionally used in the dough but still retains the classic flavor. Perfect for dipping in mustard or enjoying on their own, these pretzels are ideal for a snack or as part of a hearty German meal.

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 tsp)
• 1 1/2 tsp salt
• 1 tbsp sugar
• 1 cup warm water
• 1 tbsp olive oil
• 1/4 cup baking soda (for boiling)
• Coarse salt, for sprinkling

Instructions:

1. Make the dough: In a bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy. Add the flour, salt, and olive oil, then mix to form a dough. Knead for 8-10 minutes until smooth, then cover and let it rise in a warm place for 1 hour.
2. Shape the pretzels: Preheat the oven to 425°F (220°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and twist it into a pretzel shape.
3. Boil the pretzels: Bring a large pot of water to a boil and add the baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
4. Bake: Sprinkle the pretzels with coarse salt and bake for 15-20 minutes, or until golden brown.
5. Serve: Allow the pretzels to cool slightly before serving with mustard or your favorite dipping sauce.

Dairy-free German pretzels are soft, chewy, and have that signature salty crunch. They are the perfect snack to enjoy with a cold beer or as part of a hearty meal. By following this dairy-free version, you can still experience the traditional flavor and texture of a German pretzel without compromising on taste.

Dairy-Free German Apple Strudel (Apfelstrudel)

Apfelstrudel is a classic German dessert made with thin layers of dough filled with spiced apples, raisins, and cinnamon. This dairy-free version replaces butter with vegetable oil, making it suitable for those avoiding dairy. With its flaky, golden crust and sweet apple filling, this dessert is a perfect way to end a meal or enjoy as a snack with a cup of coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 cup vegetable oil
• 1/2 cup warm water
• 1/2 tsp lemon juice
• 4 medium apples, peeled, cored, and thinly sliced
• 1/2 cup raisins
• 1 tsp ground cinnamon
• 2 tbsp sugar
• Powdered sugar, for dusting

Instructions:

1. Make the dough: In a bowl, mix the flour and salt. Add the vegetable oil, lemon juice, and warm water, then knead the dough until it’s smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. Prepare the filling: In a large bowl, toss the sliced apples, raisins, cinnamon, and sugar together. Set aside.
3. Roll out the dough: On a floured surface, roll out the dough as thinly as possible, stretching it gently with your hands. The dough should be nearly translucent.
4. Assemble the strudel: Spread the apple filling evenly over the dough, leaving a border around the edges. Carefully roll the dough into a tight log, folding in the sides as you go to form the strudel.
5. Bake: Preheat the oven to 375°F (190°C). Place the strudel on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until golden brown and crispy.
6. Serve: Let the strudel cool slightly before dusting with powdered sugar and slicing into pieces.

This dairy-free German apple strudel is a delightful dessert that brings the traditional flavors of apples, cinnamon, and raisins together in a flaky, buttery-like crust. The oil replacement keeps the strudel light yet satisfying, and it’s perfect for those with dietary restrictions. Enjoy it fresh out of the oven or at room temperature for a comforting treat.

Dairy-Free German Spaghetti Squash with Sauerkraut (Spaghetti Kürbis mit Sauerkraut)

This unique dairy-free German dish combines the texture of spaghetti squash with the tangy flavor of sauerkraut, offering a hearty and healthy meal. The dish is both filling and nutritious, with the squash providing a light yet satisfying base, while the sauerkraut adds a delightful sour and savory kick. It’s a perfect option for those looking to enjoy German flavors with a modern twist.

Ingredients:

• 1 medium spaghetti squash
• 2 cups sauerkraut, drained
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and bake for 40-45 minutes, or until tender.
2. Cook the sauerkraut mixture: While the squash is baking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes, or until softened. Stir in the sauerkraut, apple cider vinegar, and smoked paprika. Cook for another 10 minutes, stirring occasionally.
3. Combine the squash and sauerkraut: Once the spaghetti squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands. Add the squash strands to the sauerkraut mixture and toss to combine.
4. Season and serve: Season the dish with salt and pepper to taste, and garnish with fresh parsley before serving.

Dairy-free German spaghetti squash with sauerkraut is a unique and flavorful dish that combines the lightness of spaghetti squash with the bold, tangy flavors of sauerkraut. It’s a healthy twist on traditional German fare, offering a satisfying and nourishing meal that’s perfect for those seeking a dairy-free, low-carb option. The smoked paprika adds a delicious depth of flavor that complements the acidity of the sauerkraut perfectly.

Note: More recipes are coming soon!