40+ Easy and Tasty Friday Dairy-Free Potluck Recipes for Your Next Gathering

When it comes to potlucks, finding dishes that are both delicious and inclusive can be a challenge.

If you’re looking for dairy-free options that are perfect for your next Friday gathering, you’re in the right place!

Whether you or your guests are following a dairy-free diet due to allergies, intolerances, or personal preferences, it’s important to have a variety of tasty, satisfying dishes to choose from.

In this blog, we’ve rounded up 40+ amazing Friday dairy-free potluck recipes that are sure to impress everyone at the table.

From hearty salads and savory mains to sweet treats, these recipes will have your guests coming back for more.

Say goodbye to the hassle of searching for dairy-free dishes and dive into these crowd-pleasing options!

40+ Easy and Tasty Friday Dairy-Free Potluck Recipes for Your Next Gathering

Potlucks are all about sharing great food and good company, and with these 40+ dairy-free recipes, you can ensure that everyone at the table will find something they love.

These dishes prove that going dairy-free doesn’t mean sacrificing flavor or variety.

Whether you’re preparing a fresh salad, a savory casserole, or a sweet dessert, there’s something for every taste and dietary need.

So, the next time you’re invited to a Friday potluck, look no further than this collection of dairy-free recipes.

They’re guaranteed to make your dish the star of the event!

Creamy Dairy-Free Macaroni Salad

This creamy dairy-free macaroni salad is a perfect dish for any potluck. Made with a rich, plant-based dressing, it’s packed with fresh vegetables like bell peppers, red onions, and celery, creating a colorful and crunchy texture that everyone will enjoy. This recipe offers a flavorful, satisfying option for those avoiding dairy while still delivering the comfort of a traditional macaroni salad.

Ingredients:

• 1 pound elbow macaroni (gluten-free if needed)
• 1 cup vegan mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 cup diced celery
• 1 cup diced red bell pepper
• ½ cup diced red onion
• Salt and pepper to taste

Instructions:

1. Cook the macaroni according to the package instructions, drain, and set aside to cool.
2. In a large bowl, whisk together the vegan mayo, apple cider vinegar, Dijon mustard, and maple syrup.
3. Add the diced celery, red bell pepper, and red onion to the dressing and stir until evenly coated.
4. Fold in the cooled macaroni and mix well. Add salt and pepper to taste.
5. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

This dairy-free macaroni salad is a potluck favorite that doesn’t compromise on taste or texture. The tangy dressing, combined with the crunch of fresh veggies and the smoothness of the vegan mayo, creates a perfectly balanced dish. It’s an excellent choice for guests with dietary restrictions or anyone looking for a lighter version of a classic side dish. Make sure to serve it chilled for the best flavor and texture!

Sweet and Spicy Roasted Cauliflower Bites

These sweet and spicy roasted cauliflower bites are a bold and flavorful dish that will stand out at any potluck. The cauliflower is roasted to perfection with a tantalizing blend of maple syrup, sriracha sauce, and a touch of garlic, making it a delicious, dairy-free option that is both sweet and savory. It’s a great vegan alternative to traditional chicken wings and perfect for snacking or as a side.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon sriracha sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the olive oil, maple syrup, sriracha sauce, garlic powder, smoked paprika, salt, and pepper.
3. Add the cauliflower florets to the bowl and toss them in the sauce mixture until well coated.
4. Spread the cauliflower evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.
5. Garnish with fresh cilantro if desired and serve warm.

These sweet and spicy roasted cauliflower bites are a delightful and easy-to-make dairy-free dish that will quickly become a potluck favorite. The contrast of sweet maple syrup with the heat from sriracha creates a perfect balance, while the cauliflower’s crispy texture makes it a satisfying bite. Whether you’re serving it as an appetizer or a side dish, this recipe is sure to impress, and it’s a great way to incorporate more plant-based ingredients into your gathering.

Dairy-Free Chocolate Chip Cookie Bars

These dairy-free chocolate chip cookie bars are a dessert that everyone can enjoy. Soft and chewy with just the right amount of sweetness, they’re made with dairy-free butter and a blend of brown sugar and coconut sugar for extra flavor. Perfect for a potluck, these bars are easy to cut into individual pieces and are a crowd-pleasing treat that everyone will love.

Ingredients:

• 1 cup dairy-free butter (softened)
• ¾ cup brown sugar
• ½ cup coconut sugar
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. In a large bowl, cream together the dairy-free butter, brown sugar, and coconut sugar until smooth and fluffy.
3. Add the vanilla extract and mix until well incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Fold in the dairy-free chocolate chips.
6. Spread the dough evenly into the prepared baking dish and press it down gently.
7. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Let the bars cool completely before cutting into squares.

These dairy-free chocolate chip cookie bars are the perfect dessert for any potluck, offering a chewy, satisfying treat that’s free of dairy. The combination of brown and coconut sugar gives the bars a deeper, more complex flavor than traditional cookies, and the dairy-free chocolate chips melt beautifully into the bars. They’re easy to make, easy to serve, and sure to disappear quickly from the potluck table. Enjoy the sweet, indulgent flavor while keeping things dairy-free!

Dairy-Free Veggie Dip with Crispy Pita Chips

This dairy-free veggie dip is a refreshing, tangy option that pairs perfectly with crispy homemade pita chips. Made with creamy cashews and a variety of herbs, this dip is smooth and packed with fresh flavors. It’s an excellent choice for a light appetizer or a snack at your potluck that is both healthy and delicious.

Ingredients for the Dip:

• 1 cup raw cashews, soaked for 4 hours or overnight
• ¼ cup lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon dried dill
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons water (or more for desired consistency)

Ingredients for Pita Chips:

• 4 pita breads, cut into triangles
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt to taste

Instructions:

1. Make the Pita Chips: Preheat your oven to 375°F (190°C). Brush the pita triangles with olive oil and sprinkle with garlic powder, dried oregano, and salt. Place the pita triangles on a baking sheet in a single layer. Bake for 10-12 minutes, or until crispy and golden brown. Remove from the oven and let cool.
2. Prepare the Veggie Dip: Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, lemon juice, olive oil, garlic, dill, onion powder, salt, and pepper. Add water gradually and blend until smooth and creamy. Adjust the seasoning to taste.
3. Serve the veggie dip with the crispy pita chips for dipping.

This dairy-free veggie dip with crispy pita chips is a simple yet flavorful option that is sure to be a hit at your potluck. The creamy texture of the cashew dip combined with the crunch of the homemade pita chips creates the perfect snackable combination. It’s not only a great dairy-free alternative but also an indulgent, healthy treat that will leave guests coming back for more. The fresh herbs in the dip bring brightness, while the chips offer a satisfying crunch.

Dairy-Free Mediterranean Chickpea Salad

This dairy-free Mediterranean chickpea salad is a bright and refreshing dish bursting with flavors from ripe tomatoes, cucumbers, Kalamata olives, and fresh herbs. Dressed in a tangy lemon-oregano vinaigrette, this salad is a light yet satisfying option for your potluck. It’s vegan, naturally gluten-free, and perfect for serving large groups.

Ingredients:

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup Kalamata olives, pitted and halved
• 1 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, olives, and fresh parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss until well combined.
4. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

This dairy-free Mediterranean chickpea salad is a healthy, vibrant dish that will brighten up your potluck spread. The tangy vinaigrette perfectly complements the freshness of the vegetables and the hearty chickpeas. It’s a great option for guests who may be avoiding dairy, as it’s full of rich, natural flavors. Packed with fiber and protein from the chickpeas, this salad is not only tasty but also nutritious, making it an ideal dish to share with friends and family.

Dairy-Free Lemon Poppy Seed Muffins

These dairy-free lemon poppy seed muffins are light, fluffy, and bursting with fresh lemon flavor. The tangy lemon zest and juice combine perfectly with the subtle crunch of poppy seeds to create a delightful muffin that’s perfect for breakfast or dessert at your potluck. With a simple dairy-free swap using almond milk and plant-based butter, these muffins remain rich in flavor without the dairy.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• ¾ cup almond milk (or any non-dairy milk)
• ½ cup dairy-free butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, lemon zest, and lemon juice.
3. In a separate bowl, combine the almond milk, melted dairy-free butter, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

These dairy-free lemon poppy seed muffins are a zesty, flavorful treat that’s perfect for any potluck. The combination of fresh lemon and the delicate crunch of poppy seeds creates a light and satisfying muffin, while the dairy-free ingredients ensure everyone can enjoy them. Whether served as a snack, dessert, or breakfast option, these muffins are sure to be a crowd-pleaser with their bright, citrusy flavor and soft, fluffy texture. Make sure to bring extras—these will disappear fast!

Dairy-Free Roasted Sweet Potato and Black Bean Salad

This dairy-free roasted sweet potato and black bean salad is a hearty and nutritious dish that’s perfect for any potluck. Roasted sweet potatoes bring a natural sweetness that pairs beautifully with the savory black beans, while the tangy lime dressing gives it a refreshing kick. Packed with plant-based protein, fiber, and essential vitamins, this salad is as satisfying as it is delicious.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy on the edges.
2. While the sweet potatoes are roasting, prepare the dressing by whisking together the olive oil, lime juice, apple cider vinegar, maple syrup, salt, and pepper in a small bowl.
3. In a large bowl, combine the roasted sweet potatoes, black beans, corn, red onion, cherry tomatoes, avocado, and cilantro.
4. Drizzle the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

This dairy-free roasted sweet potato and black bean salad is an ideal potluck dish, offering a perfect balance of sweetness, tanginess, and savory goodness. The roasted sweet potatoes provide a warm, comforting flavor, while the black beans and corn add heartiness. The lime dressing ties everything together with a fresh, zesty punch. This salad is not only a satisfying vegan option but also a colorful, vibrant addition to any gathering. It’s packed with nutrients and is sure to be a hit with everyone at the table.

Dairy-Free Apple Cinnamon Oat Bars

These dairy-free apple cinnamon oat bars are a warm, comforting dessert that is perfect for potlucks. Made with wholesome oats, sweet apples, and a touch of cinnamon, they offer a satisfying texture and a delicious flavor that combines sweetness and spice. These bars are easy to make and will disappear fast at any gathering, making them a great crowd-pleasing choice.

Ingredients:

• 2 cups rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup applesauce (unsweetened)
• ¼ cup maple syrup
• 2 tablespoons dairy-free butter, melted
• 1 teaspoon vanilla extract
• 1 large apple, peeled and diced

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the oats, flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the applesauce, maple syrup, melted dairy-free butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the diced apple.
5. Spread the batter evenly into the prepared baking dish and bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out clean.
6. Allow the bars to cool completely before cutting into squares.

These dairy-free apple cinnamon oat bars are a wonderful, wholesome treat that will add a comforting touch to your potluck. The combination of oats and apples gives these bars a hearty texture, while the cinnamon adds a delightful warmth. The maple syrup provides just the right amount of sweetness without being overpowering. Perfect as a snack or dessert, these bars are sure to be a crowd favorite, and the simple ingredients make them easy to prepare for any event.

Dairy-Free Zucchini Noodles with Pesto

This dairy-free zucchini noodles with pesto is a light, fresh, and flavorful dish that works wonderfully as a potluck option. The zucchini noodles, or “zoodles,” are a healthy alternative to traditional pasta, and the creamy, dairy-free pesto made from basil, pine nuts, and nutritional yeast provides a rich, savory flavor. This dish is perfect for those looking for a light and nutritious option.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 tablespoons nutritional yeast
• 1 garlic clove
• ¼ cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. In a large bowl, toss the zucchini noodles with the pesto until well coated.
4. Serve immediately or refrigerate for up to an hour before serving for a chilled option.

This dairy-free zucchini noodles with pesto is a light, healthy, and flavorful dish that will stand out at any potluck. The pesto offers a creamy and satisfying taste without any dairy, and the zucchini noodles provide a fresh, crunchy texture. Whether served chilled or at room temperature, this dish is a great choice for guests seeking lighter options and those following a dairy-free diet. The combination of fresh basil and lemon adds brightness to the dish, making it a perfect summer potluck recipe.

Dairy-Free Mediterranean Quinoa Salad

This dairy-free Mediterranean quinoa salad is a colorful and nutritious dish that’s perfect for a potluck. With its combination of quinoa, fresh vegetables, Kalamata olives, and a zesty lemon-oregano dressing, this salad is packed with flavor. It’s light yet filling and offers a great source of plant-based protein, fiber, and healthy fats. A crowd-pleaser that everyone will enjoy, especially those looking for dairy-free options.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup Kalamata olives, pitted and halved
• ½ cup roasted red peppers, chopped
• ¼ cup fresh parsley, chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to the package instructions, then allow it to cool to room temperature.
2. In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, olives, roasted red peppers, and fresh parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

This dairy-free Mediterranean quinoa salad is a bright and flavorful option that works wonderfully as a potluck dish. The quinoa provides a hearty base while the fresh vegetables and olives add texture and flavor. The lemon-oregano dressing ties everything together with a tangy, herbaceous kick. Not only is this salad visually appealing with its vibrant colors, but it’s also packed with nutrients, making it a great option for everyone to enjoy, whether they follow a dairy-free diet or not.

Dairy-Free Stuffed Bell Peppers

These dairy-free stuffed bell peppers are a delicious and satisfying main dish that’s both healthy and full of flavor. The peppers are stuffed with a savory mixture of quinoa, black beans, corn, and tomatoes, then baked to perfection. A simple yet hearty meal that’s perfect for any potluck, and it’s easily customizable to suit different tastes.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. In a medium bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
4. Place the stuffed peppers in the baking dish and drizzle with olive oil.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender.
6. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
7. Garnish with fresh cilantro before serving.

These dairy-free stuffed bell peppers are an excellent potluck dish that’s not only full of flavor but also filling and healthy. The quinoa, black beans, and corn create a hearty filling, while the bell peppers add a burst of color and sweetness. This dish is easy to prepare and can be made ahead of time, making it an ideal choice for a potluck gathering. The spices give it a warming, satisfying flavor, and the fresh cilantro adds a nice finishing touch.

Dairy-Free Chocolate Avocado Mousse

This dairy-free chocolate avocado mousse is a rich and creamy dessert that’s sure to impress. Made with ripe avocados, this mousse offers a smooth texture and a deep chocolate flavor without any dairy. Sweetened with maple syrup and flavored with vanilla and cocoa powder, it’s a healthier twist on a classic chocolate mousse that will satisfy even the most dedicated chocolate lovers.

Ingredients:

• 2 ripe avocados, peeled and pitted
• ¼ cup unsweetened cocoa powder
• ¼ cup maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2 tablespoons almond milk (or any non-dairy milk)

Instructions:

1. In a food processor or blender, combine the avocados, cocoa powder, maple syrup, vanilla extract, sea salt, and almond milk.
2. Blend until smooth and creamy, scraping down the sides of the bowl as needed. Add more almond milk if you prefer a creamier consistency.
3. Taste and adjust the sweetness, adding more maple syrup if desired.
4. Transfer the mousse to serving bowls and refrigerate for at least 1 hour to chill.
5. Serve as is or garnish with fresh berries, dairy-free whipped cream, or shaved chocolate.

This dairy-free chocolate avocado mousse is an indulgent yet healthier dessert option that will satisfy your sweet tooth without the guilt. The avocado creates a creamy base, and the cocoa powder delivers a rich chocolate flavor. The maple syrup adds just the right amount of sweetness, and the vanilla enhances the flavor profile. Whether served on its own or garnished with fresh toppings, this mousse is a delightful treat that’s sure to be a hit at your next potluck. It’s dairy-free, vegan, and perfect for anyone looking for a lighter yet decadent dessert.

Dairy-Free Roasted Vegetable Hummus Wraps

These dairy-free roasted vegetable hummus wraps are a delicious and filling option for any potluck. Roasted vegetables like zucchini, bell peppers, and red onions are paired with creamy hummus in a soft tortilla wrap, making for a savory, satisfying dish that’s both light and hearty. The combination of flavors and textures offers a wholesome and vibrant bite that is as nutritious as it is flavorful.

Ingredients:

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1 cup spinach or mixed greens
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes, turning halfway, until tender and lightly browned.
2. While the vegetables roast, prepare the wraps by spreading a generous layer of hummus on each tortilla.
3. Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.
4. Layer the roasted vegetables and spinach on top of the hummus-covered tortillas. Drizzle with balsamic vinegar, if desired.
5. Roll the tortillas up tightly and cut in half to serve.

These dairy-free roasted vegetable hummus wraps are an excellent potluck choice, combining vibrant roasted vegetables with the creamy richness of hummus. The whole wheat tortilla adds a satisfying base, while the spinach provides a fresh crunch. The drizzle of balsamic vinegar brings a touch of tanginess that elevates the flavors. This dish is easy to prepare, healthy, and can be made ahead of time, making it perfect for busy potluck hosts or those looking for a light, plant-based option.

Dairy-Free Banana Bread Muffins

These dairy-free banana bread muffins are a delicious, portable twist on the classic banana bread. They are moist, naturally sweetened with ripe bananas, and made with whole wheat flour for an added dose of fiber. The addition of cinnamon and vanilla provides a comforting flavor, making these muffins a perfect addition to any potluck spread. These muffins are quick to make and will quickly become a crowd favorite.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup dairy-free milk (almond, soy, or oat)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, maple syrup, coconut oil, vanilla extract, and dairy-free milk. Stir to combine.
3. In a separate bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before serving.

These dairy-free banana bread muffins are a simple and tasty treat that will appeal to everyone at your potluck, even those who aren’t following a dairy-free diet. The ripe bananas provide natural sweetness and moisture, while the oats add heartiness and texture. The cinnamon flavor is a perfect complement to the banana, making these muffins a comforting snack or dessert option. These muffins are easy to make, portable, and can be enjoyed by guests of all dietary needs.

Dairy-Free Chickpea Salad Sandwiches

Dairy-free chickpea salad sandwiches are a quick and satisfying option for a potluck, packed with flavor and protein. The mashed chickpeas are mixed with crunchy vegetables and a creamy dairy-free mayo dressing, making for a hearty, flavorful filling that’s perfect for spreading on whole grain bread or stuffed into a pita. This sandwich is great for a light lunch or as an easy potluck dish that’s both filling and nutritious.

Ingredients:

• 2 cans (15 ounces each) chickpeas, drained and mashed
• ½ cup celery, finely chopped
• ½ cup red onion, finely chopped
• 1 tablespoon Dijon mustard
• ¼ cup dairy-free mayo
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Whole grain bread or pita pockets
• Fresh lettuce or greens (optional)

Instructions:

1. In a large bowl, mash the chickpeas using a fork or potato masher until most of them are mashed but some texture remains.
2. Add the chopped celery, red onion, Dijon mustard, dairy-free mayo, lemon juice, salt, and pepper. Stir until well combined.
3. Taste and adjust seasoning as needed.
4. Serve the chickpea salad on whole grain bread or in pita pockets. Add fresh greens or lettuce if desired.

Dairy-free chickpea salad sandwiches are a simple yet satisfying dish that’s perfect for potlucks. The mashed chickpeas provide a creamy texture, while the celery and red onion add crunch and flavor. The dairy-free mayo and Dijon mustard combine for a tangy, creamy dressing that complements the chickpeas beautifully. This dish is not only filling but also versatile, allowing you to customize it with your favorite herbs or veggies. It’s easy to make in advance and will be a hit at any gathering.

Note: More recipes are coming soon!