45+ Traditional Holiday Dairy-Free German Recipes for Celebrations

The holiday season is a time to gather with loved ones and enjoy comforting, festive foods.

For those who follow a dairy-free diet, finding traditional holiday dishes that are both flavorful and accommodating can be a challenge.

Fortunately, German cuisine offers a wealth of recipes that can easily be adapted to be dairy-free, allowing everyone at the table to enjoy the flavors of the season.

From hearty main dishes to sweet desserts and festive treats, German recipes are known for their rich flavors and satisfying textures, making them perfect for your holiday celebrations.

This blog will explore over 45 dairy-free German recipes, each one packed with authentic flavors and easy-to-follow instructions.

Whether you’re making a cozy meal at home or preparing for a large family gathering, these recipes will ensure that your holiday table is filled with delicious dishes everyone can enjoy.

45+ Traditional Holiday Dairy-Free German Recipes for Celebrations

This collection of 45+ dairy-free German recipes brings together the best of German holiday cuisine, reimagined for those who need or prefer to avoid dairy.

From savory dishes like classic bratwurst with sauerkraut to sweet treats like Apfelstrudel and Stollen, these recipes are sure to bring warmth and tradition to your holiday meals.

Whether you’re hosting a large holiday gathering or simply craving the comforting flavors of Germany, these dishes are versatile and can be enjoyed by everyone, no matter their dietary restrictions.

With these recipes, you can celebrate the season with authentic German flavors, without missing out on the rich, satisfying dishes that make holiday feasts so special.

Dairy-Free German Lebkuchen (Gingerbread Cookies)

Lebkuchen is a traditional German gingerbread cookie, especially popular during the holiday season. With a fragrant mix of spices like cinnamon, cloves, and nutmeg, these cookies are often decorated with icing or glazed sugar. This dairy-free version stays true to the classic flavor, substituting butter with coconut oil and using plant-based options for a vegan treat. Soft and chewy, these cookies are perfect for holiday gifting or enjoying with a warm beverage.

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/2 cup dark brown sugar
• 1/4 cup molasses
• 1/4 cup orange juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• 1/4 cup sliced almonds (optional for decoration)
• 1/4 cup powdered sugar (for glaze)
• 2 tbsp water (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. In another bowl, mix together the melted coconut oil, brown sugar, molasses, orange juice, lemon zest, and vanilla extract.
4. Combine the wet and dry ingredients and mix until the dough comes together. It may seem a bit sticky, but that’s okay.
5. Roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Cut out shapes using cookie cutters, and place them on the prepared baking sheet.
6. Optional: Press a few sliced almonds onto the cookies for added texture and flavor.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack.
8. For the glaze, whisk together powdered sugar and water until smooth. Drizzle over cooled cookies.

These dairy-free Lebkuchen are not only a delicious treat but also a great way to share the flavors of Germany during the holidays. With the right balance of spice and sweetness, they’re perfect for those with dietary restrictions. Their soft, chewy texture makes them a delightful gift, and the glaze adds a touch of festive flair. Whether enjoyed as a snack or used as part of a holiday cookie platter, these Lebkuchen cookies will surely be a favorite at your holiday celebrations.

Dairy-Free German Sauerkraut Soup (Sauerkrautsuppe)

This hearty and comforting soup is a classic German dish, perfect for cold winter days and holiday gatherings. Traditionally, sauerkraut is made with cabbage and fermented to give it a tangy flavor. This dairy-free version uses vegetable broth and omits the cream, making it both healthy and flavorful. With its savory taste, this soup combines the earthy flavor of potatoes and the tartness of sauerkraut to create a satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups sauerkraut, drained and rinsed
• 3 medium potatoes, peeled and diced
• 1 medium carrot, diced
• 1 bay leaf
• 1 tsp caraway seeds
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the vegetable broth, sauerkraut, potatoes, carrot, bay leaf, and caraway seeds to the pot. Stir to combine and bring to a boil.
3. Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste. Remove the bay leaf before serving.
5. Ladle the soup into bowls and garnish with fresh parsley.

This dairy-free German Sauerkraut Soup is a flavorful and healthy dish that can easily become a holiday favorite. The combination of tangy sauerkraut, tender vegetables, and aromatic caraway seeds creates a rich and savory flavor profile that is comforting during the colder months. This soup also pairs beautifully with hearty bread, making it a filling meal for any holiday dinner. Whether served as a starter or a main dish, this traditional recipe brings a touch of German cuisine to your festive table without any dairy.

Dairy-Free German Potato Salad (Kartoffelsalat)

German Potato Salad is a beloved dish often served at festive meals, especially during the holidays. Unlike its American counterpart, German potato salad is typically served warm and features a tangy vinegar-based dressing instead of mayonnaise. This dairy-free version keeps the classic flavors intact while using olive oil and vegetable broth to make the dressing. The addition of mustard and fresh herbs gives the salad a delightful zing that perfectly complements roasted meats or other holiday dishes.

Ingredients:

• 2 lbs baby potatoes, scrubbed and halved
• 1 small onion, finely chopped
• 1/2 cup vegetable broth
• 1/4 cup white vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp sugar (optional)
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Instructions:

1. In a large pot, bring the potatoes to a boil in salted water. Cook for 10-15 minutes, or until tender. Drain and set aside to cool slightly.
2. In a medium saucepan, heat the vegetable broth, white vinegar, olive oil, mustard, and sugar (if using) over medium heat. Stir until the mixture is warm and the sugar has dissolved. Season with salt and pepper to taste.
3. While the dressing is warming, slice the potatoes into bite-sized pieces. Place them in a large bowl along with the chopped onions.
4. Pour the warm dressing over the potatoes and toss gently to coat. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Garnish with fresh parsley and chives before serving.

This dairy-free German Potato Salad is a perfect dish for any holiday spread. Its tangy vinegar dressing, combined with the richness of olive oil and the depth of mustard, creates a refreshing contrast to heavier holiday foods. This potato salad is also incredibly versatile and can be enjoyed warm or at room temperature. Whether accompanying a festive main dish or as part of a holiday buffet, this classic German salad is sure to be a hit with both dairy-free and non-dairy-free guests alike.

Dairy-Free German Stollen (Christmas Bread)

Stollen is a traditional German Christmas bread filled with dried fruits, nuts, and spices. It’s typically covered with powdered sugar to resemble a snowy loaf. This dairy-free version swaps butter with coconut oil and ensures a deliciously soft texture. The warm, aromatic flavors of cinnamon, nutmeg, and orange zest make this an ideal holiday treat that fills the house with a festive scent. Whether served as a breakfast bread or a holiday dessert, this Stollen is a wonderful dairy-free alternative for your celebrations.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup coconut sugar
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other non-dairy milk)
• 1/4 cup orange juice
• 1/4 cup raisins
• 1/4 cup dried currants
• 1/4 cup chopped dried apricots
• 1/4 cup chopped almonds
• 1/4 cup chopped candied ginger
• 1/4 cup powdered sugar (for dusting)
• 1 tbsp lemon zest

Instructions:

1. In a small bowl, combine the almond milk and orange juice. Warm the mixture slightly (about 110°F or 45°C), and then add the yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together the flour, coconut sugar, salt, cinnamon, and nutmeg. Add the yeast mixture, melted coconut oil, and lemon zest. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
4. Fold in the dried fruits, nuts, and candied ginger. Continue kneading until the ingredients are evenly distributed.
5. Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm spot for 1-2 hours or until doubled in size.
6. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet and bake for 30-35 minutes or until golden brown.
7. Once baked, let the Stollen cool completely. Dust with powdered sugar before serving.

This dairy-free Stollen offers all the flavor and tradition of the German Christmas bread, with a rich history that dates back centuries. The dried fruits and spices create a festive and fragrant loaf that’s perfect for the holiday season. The coconut oil ensures that the Stollen remains soft and moist, while the powdered sugar adds the perfect finishing touch. Whether you serve it with your morning coffee or as a dessert after a holiday meal, this dairy-free Stollen will become a cherished part of your festive tradition.

Dairy-Free German Red Cabbage (Rotkohl)

Rotkohl, or German red cabbage, is a classic side dish that pairs beautifully with rich holiday meals, such as roasted meats. This tangy and sweet cabbage dish is made with a vinegar-based sauce, spiced with cloves, apples, and a hint of sweetness. In this dairy-free version, the traditional butter is replaced with olive oil, making it a flavorful and lighter option. The combination of flavors and textures makes Rotkohl a fantastic addition to any holiday spread, bringing warmth and color to your festive table.

Ingredients:

• 1 medium head of red cabbage, shredded
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp maple syrup (or sugar)
• 1 apple, peeled, cored, and sliced
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
2. Add the shredded cabbage to the pot and stir to combine with the onions. Cook for another 5 minutes, stirring occasionally.
3. Stir in the apple cider vinegar, water, maple syrup, apple slices, ground cloves, and cinnamon. Season with salt and pepper.
4. Bring the mixture to a simmer, cover, and cook for 30-40 minutes, stirring occasionally. The cabbage should be tender and the flavors melded.
5. Once cooked, taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Dairy-free German Red Cabbage (Rotkohl) is a wonderful accompaniment to any holiday meal. The combination of tangy vinegar and sweet apple creates a beautiful balance that complements both rich meats and lighter vegetarian dishes. The warming spices of cinnamon and cloves add depth and complexity, making this dish a standout on your holiday table. It’s easy to make, visually stunning, and provides a healthy, dairy-free alternative to more traditional holiday sides.

Dairy-Free German Apfelstrudel (Apple Strudel)

Apfelstrudel, a famous German pastry, is filled with spiced apples, raisins, and a hint of lemon zest, all wrapped in a thin, flaky dough. Traditionally made with butter, this dairy-free version uses coconut oil to create a crispy, golden crust while keeping the flavor rich and satisfying. Perfect for holiday desserts, this Apfelstrudel can be enjoyed warm with a dusting of powdered sugar or served with a scoop of dairy-free vanilla ice cream for an indulgent treat.

Ingredients:

• 2 medium apples, peeled, cored, and sliced
• 1/4 cup raisins
• 1 tbsp coconut sugar (or regular sugar)
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp coconut oil, melted (for brushing)
• 6 sheets phyllo dough (store-bought, dairy-free)
• 1/4 cup breadcrumbs (optional, for added texture)
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the apple slices, raisins, coconut sugar, cinnamon, lemon juice, and lemon zest. Set aside.
3. Brush a sheet of phyllo dough with melted coconut oil and place it on a flat surface. Repeat with all sheets, stacking them on top of each other.
4. Sprinkle breadcrumbs on the phyllo dough (if using), then spread the apple mixture evenly across the dough.
5. Carefully roll the phyllo dough into a tight log, folding in the edges as you go to seal the filling inside.
6. Transfer the rolled strudel to the prepared baking sheet and brush the top with more melted coconut oil.
7. Bake for 25-30 minutes, or until the strudel is golden brown and crispy.
8. Let the Apfelstrudel cool slightly before dusting with powdered sugar and slicing.

Dairy-free Apfelstrudel is a delightful dessert that captures the essence of traditional German baking with a modern twist. The flakey phyllo dough combined with the spiced apple filling creates a comforting and aromatic treat, perfect for the holiday season. The coconut oil ensures a rich, crispy texture while keeping the pastry light and dairy-free. Whether served as a sweet ending to your holiday meal or as an afternoon snack, this Apfelstrudel is sure to impress your guests and become a festive favorite in your home.

Dairy-Free German Kartoffelsalat (Potato Salad)

German potato salad is a beloved dish served at many holiday gatherings, with a tangy, warm dressing that makes it stand out from its creamy American counterpart. This dairy-free version is made with a mustard-based dressing and a touch of apple cider vinegar, which gives it a zesty flavor. It’s the perfect side dish for any festive occasion, with its balance of heartiness from the potatoes and a refreshing tang from the dressing. The salad is great when served warm or at room temperature, making it a versatile addition to holiday menus.

Ingredients:

• 2 lbs waxy potatoes (such as Yukon Gold)
• 1 small red onion, finely chopped
• 1/4 cup apple cider vinegar
• 1/2 cup vegetable broth
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup (optional for sweetness)
• 1/4 cup olive oil
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Wash the potatoes and place them in a large pot of cold water. Bring to a boil and cook for 20-25 minutes, or until the potatoes are tender but firm. Drain the potatoes and set aside to cool slightly.
2. While the potatoes are cooling, whisk together the apple cider vinegar, vegetable broth, Dijon mustard, maple syrup, and olive oil in a small bowl. Season with salt and pepper to taste.
3. Once the potatoes are cool enough to handle, peel (optional) and slice them into bite-sized rounds.
4. Place the potatoes in a large bowl and add the chopped red onion. Pour the dressing over the potatoes and gently toss to coat.
5. Garnish with fresh parsley before serving. The salad can be served warm or at room temperature.

Dairy-free German Kartoffelsalat is a wonderfully tangy, hearty side dish that pairs perfectly with roasted meats and other holiday staples. The mustard and vinegar dressing adds a depth of flavor, while the potatoes absorb the dressing to become rich and satisfying. This salad’s versatility allows it to be served warm or at room temperature, making it a great choice for holiday gatherings. Its bold flavors and refreshing ingredients make it a stand-out dish at any table, ensuring that your holiday meal is both comforting and exciting.

Dairy-Free German Lebkuchen (Gingerbread Cookies)

Lebkuchen is a traditional German gingerbread cookie, often enjoyed during the Christmas season. These cookies are known for their rich, spiced flavor, thanks to a blend of cinnamon, cloves, and ginger. This dairy-free version uses coconut oil as a substitute for butter, resulting in a tender, slightly crisp cookie. With a sweet glaze and optional decorations, these cookies make the perfect holiday treat for gifting or enjoying with a cup of tea. The combination of spices and sweetness is sure to delight anyone who takes a bite.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup molasses
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• 1 tbsp water
• 1 cup powdered sugar (for glazing)
• 1 tbsp almond milk (for glazing)

Instructions:

1. In a medium bowl, combine the flour, almond flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Stir to combine.
2. In a separate bowl, whisk together the melted coconut oil, maple syrup, molasses, lemon zest, vanilla extract, and water.
3. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more flour.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the cookies are golden brown at the edges. Let cool completely on a wire rack.
8. For the glaze, whisk together the powdered sugar and almond milk. Drizzle the glaze over the cooled cookies and let set.

Dairy-free Lebkuchen is a delightful holiday treat, offering a rich spiced flavor and chewy texture that’s perfect for the season. The combination of molasses, maple syrup, and warm spices makes these cookies a comforting indulgence. The coconut oil ensures a tender, slightly crisp bite, while the glaze adds a sweet finishing touch. Whether you make these for your holiday gatherings or give them as gifts, they’ll surely be appreciated by anyone who loves a good gingerbread cookie, and the dairy-free version ensures that everyone can enjoy them.

Dairy-Free German Spiced Red Wine Cake (Rotweinkuchen)

Rotweinkuchen is a traditional German spiced red wine cake that’s perfect for the holiday season. The rich flavors of red wine, cocoa, and warming spices create a decadent dessert that pairs wonderfully with a cup of coffee or after a hearty meal. This dairy-free version uses olive oil instead of butter and a splash of red wine to create a moist and flavorful cake. The cake is topped with a dusting of powdered sugar and, sometimes, a bit of whipped cream or dairy-free chocolate ganache for extra indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup olive oil
• 1 cup red wine (preferably a dry wine)
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 2 tbsp apple cider vinegar
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan or round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
3. In another bowl, combine the olive oil, red wine, coconut sugar, vanilla extract, and apple cider vinegar. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Once cooled, dust the cake with powdered sugar before serving.

Dairy-free German Rotweinkuchen is a rich, flavorful cake that combines the depth of red wine with the warmth of spices. The olive oil gives the cake a moist texture, while the cocoa and spices create a decadent flavor profile. This cake is a fantastic choice for holiday gatherings, especially when served with a warm beverage. The powdered sugar dusting adds a festive touch, making it a beautiful and indulgent dessert that everyone can enjoy, even those avoiding dairy. The addition of red wine makes this cake a unique and memorable part of your holiday spread.

Dairy-Free German Sauerkraut Soup (Sauerkrautsuppe)

Sauerkraut soup, or Sauerkrautsuppe, is a comforting and hearty dish popular in Germany, especially during the colder months. This dairy-free version keeps the bold, tangy flavor of the sauerkraut, which is balanced by a rich vegetable broth and smoked paprika. The addition of potatoes, carrots, and onions gives the soup depth and a touch of sweetness. It’s a perfect dish for holiday meals, as it’s filling, flavorful, and warms you from the inside out. The tang of the sauerkraut is a delightful contrast to the hearty vegetables, making this soup a unique and satisfying option for those seeking dairy-free German cuisine.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups sauerkraut, drained and rinsed
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots, sautéing for about 5-7 minutes until the onions are soft.
2. Add the diced potatoes, vegetable broth, sauerkraut, smoked paprika, salt, pepper, and bay leaf to the pot. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
4. Remove the bay leaf, adjust the seasoning with salt and pepper, and garnish with fresh parsley before serving.

Dairy-free Sauerkraut Soup is a wonderfully tangy and satisfying dish that brings a taste of Germany to your holiday table. The sauerkraut adds a unique, sour flavor that pairs beautifully with the earthy vegetables and smoky paprika. This soup is a great choice for those looking for a savory, wholesome dish that can serve as a hearty starter or a light main course. Its warming properties make it ideal for winter gatherings, and it’s a great way to enjoy traditional German flavors in a dairy-free form.

Dairy-Free German Stollen (Christmas Fruit Bread)

Stollen is a traditional German Christmas bread filled with dried fruits, nuts, and a hint of spice, often dusted with powdered sugar. This dairy-free version omits butter and uses coconut oil to ensure the bread remains moist and rich while being suitable for those avoiding dairy. The bread is typically flavored with orange zest, cinnamon, and cardamom, creating a festive aroma perfect for the holiday season. The inclusion of marzipan in the center of the bread adds an extra layer of sweetness and texture, making this a perfect gift or a delightful treat for your holiday celebrations.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup coconut sugar
• 1/2 tsp salt
• 2 tsp active dry yeast
• 1/2 cup warm almond milk
• 1/2 cup coconut oil, melted
• 1/2 cup dried raisins
• 1/2 cup dried currants
• 1/2 cup chopped dried apricots
• 1/2 cup chopped walnuts or almonds
• 1/2 cup marzipan (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• Zest of 1 orange
• 1/4 cup powdered sugar, for dusting

Instructions:

1. In a small bowl, combine the warm almond milk and active dry yeast. Let it sit for 5-10 minutes until the yeast becomes frothy.
2. In a large mixing bowl, combine the flour, coconut sugar, salt, cinnamon, and cardamom. Make a well in the center and pour in the yeast mixture and melted coconut oil.
3. Mix the ingredients together until a dough forms. Knead the dough for about 5-7 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a little more flour.
4. Add the dried fruits, nuts, and orange zest to the dough and knead until evenly incorporated.
5. Place the dough in a greased bowl and cover it with a clean cloth. Let it rise in a warm spot for about 1 hour or until it has doubled in size.
6. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a round loaf. If using marzipan, roll it into a log and place it in the center of the dough before shaping it into a loaf.
7. Place the shaped dough on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Allow the bread to cool completely before dusting with powdered sugar and slicing.

Dairy-free Stollen is a wonderful way to enjoy a traditional German holiday bread while accommodating dietary restrictions. The bread is fragrant with spices and orange zest, with dried fruits and nuts adding texture and sweetness. The optional marzipan center provides a delightful surprise, adding extra indulgence. This festive bread is perfect for sharing with friends and family or wrapping as a gift for someone special. Whether enjoyed with a cup of tea or as a holiday dessert, this dairy-free Stollen is sure to become a beloved tradition in your holiday celebrations.

Dairy-Free German Rotkohl (Braised Red Cabbage)

Rotkohl, or braised red cabbage, is a classic German side dish often served alongside hearty holiday meals. This dairy-free version uses a combination of apple cider vinegar, apples, and spices to create a sweet and tangy flavor profile that perfectly balances rich meats like roast pork or beef. The red cabbage becomes tender as it cooks, absorbing all the delicious flavors. It’s a traditional dish that adds color and flavor to any holiday table. With its vibrant hue and deliciously complex taste, Rotkohl is a great way to add a touch of German cuisine to your festive meals.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the shredded cabbage, chopped apple, apple cider vinegar, vegetable broth, maple syrup, cinnamon, and cloves. Stir to combine.
3. Cover the pot and simmer over low heat for 45-60 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
4. Season with salt and pepper to taste and serve warm.

Dairy-free Rotkohl is a beautifully flavored and hearty side dish that adds a refreshing contrast to rich meats and other heavy holiday dishes. The sweet and sour combination of apples, vinegar, and maple syrup creates a perfect balance, while the cinnamon and cloves provide aromatic warmth. This dish is not only easy to prepare but also brings a pop of color to your holiday spread. Whether served with a traditional German main course or as part of a festive meal, Rotkohl is sure to impress guests and become a favorite addition to your holiday table.

Dairy-Free German Kartoffelsalat (Potato Salad)

German Kartoffelsalat, or potato salad, is a staple dish that often graces the table during German holidays and family gatherings. This dairy-free version replaces the typical creamy mayonnaise-based dressing with a tangy mustard-vinegar dressing, offering a delightful combination of flavors that pairs perfectly with sausages, meats, or even as a stand-alone dish. The simplicity of the ingredients lets the potatoes shine, while the dressing, made with vegetable broth, mustard, and herbs, adds a layer of brightness and acidity. This salad can be served warm or cold, making it a versatile addition to any holiday spread.

Ingredients:

• 2 lbs small potatoes (Yukon Gold or red potatoes work well)
• 1/2 cup vegetable broth
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 1 small red onion, finely chopped
• 2 tbsp fresh parsley, chopped

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and set aside to cool slightly. Once cool enough to handle, slice the potatoes into rounds.
2. In a small bowl, whisk together the vegetable broth, apple cider vinegar, Dijon mustard, olive oil, sugar, salt, and black pepper.
3. Place the sliced potatoes and chopped red onion in a large mixing bowl. Pour the dressing over the potatoes and toss gently to coat.
4. Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld.
5. Before serving, sprinkle with fresh parsley for garnish.

This dairy-free German Kartoffelsalat is a refreshing and flavorful twist on the classic recipe. The tangy mustard-vinegar dressing gives the salad a lightness and zest that perfectly complements the earthy potatoes. Whether you serve it warm or chilled, this potato salad is a crowd-pleaser that can easily be made ahead of time, making it an ideal dish for holiday meals. The addition of fresh parsley provides a burst of color and freshness, elevating the dish to something special. It’s a perfect accompaniment to any German-inspired holiday feast.

Dairy-Free German Apfelstrudel (Apple Strudel)

Apfelstrudel, a beloved traditional German dessert, is known for its flaky, golden crust filled with spiced apples, raisins, and cinnamon. In this dairy-free version, butter is replaced with vegetable oil, creating a tender pastry that doesn’t sacrifice flavor or texture. The filling remains true to the classic recipe, using tart apples and a hint of lemon juice, which balances the sweetness of the raisins. This dairy-free Apfelstrudel makes for a wonderful dessert at holiday dinners or as a festive treat with coffee. The deliciously aromatic scent of cinnamon and baked apples will fill your home, making this a perfect winter dessert.

Ingredients:

• 1 sheet phyllo dough (ensure it’s dairy-free)
• 4 medium apples (preferably tart varieties like Granny Smith)
• 1/2 cup raisins
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup vegetable oil (for brushing the dough)
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Peel and core the apples, then slice them thinly. In a large bowl, combine the apples, raisins, sugar, lemon juice, cinnamon, and nutmeg. Stir well to coat the apples evenly.
3. Lay a sheet of phyllo dough on a clean surface and brush it lightly with vegetable oil. Place a second sheet of phyllo dough on top and brush again with oil. Repeat this process to create a stack of about 4-5 sheets of phyllo dough.
4. Spread the apple mixture along one edge of the phyllo dough, leaving a small border. Carefully roll the dough up to form a log, folding in the sides as you go to secure the filling inside.
5. Place the strudel seam-side down on the prepared baking sheet and brush the top with more vegetable oil.
6. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
7. Remove from the oven and let it cool slightly. Dust with powdered sugar before slicing and serving.

Dairy-free Apfelstrudel is an absolute delight, offering a warm and comforting dessert that is perfect for the holiday season. The combination of tender apples, raisins, and spices wrapped in a flaky, golden crust is a classic that never disappoints. This version, made with vegetable oil instead of butter, ensures that everyone can enjoy this treat, regardless of dietary restrictions. Whether served with a dollop of dairy-free whipped cream or just as it is, Apfelstrudel will quickly become a favorite for family gatherings and festive occasions. Its sweet, aromatic filling and crisp pastry will have everyone coming back for seconds.

Dairy-Free German Pretzels (Brezn)

German pretzels (Brezn) are iconic in German cuisine and are often served as a snack, appetizer, or side dish. This dairy-free version of the classic pretzel retains the chewy texture and slightly crispy crust that makes pretzels so delicious. The dough is made with simple ingredients—flour, yeast, salt, and water—and is boiled briefly in a baking soda solution before baking, giving the pretzels their signature golden brown color and crispy exterior. These dairy-free pretzels are perfect for holiday gatherings or as a fun addition to any festive meal, offering a satisfying, savory snack that everyone can enjoy.

Ingredients:

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

Instructions:

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and vegetable oil, mixing until a dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Cover the dough with a damp cloth and let it rise for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Bring a large pot of water to a boil and add the baking soda. Cut the dough into 8 equal pieces and roll each piece into a long rope. Shape the ropes into pretzels and carefully drop them into the boiling water, one at a time. Boil for about 30 seconds each, then remove with a slotted spoon and place on the prepared baking sheet.
6. Sprinkle the pretzels with sea salt and bake for 12-15 minutes, or until golden brown.
7. Let the pretzels cool slightly before serving.

These dairy-free German pretzels are a delicious and fun way to enjoy a classic snack without the dairy. The chewy texture of the dough and the crispy, salted exterior make these pretzels an irresistible treat. Perfect for serving at holiday parties or as a side to your favorite meal, these pretzels will bring a taste of Germany to your table. Their simplicity and versatility allow them to pair well with a variety of dips or can be enjoyed on their own. These dairy-free Brezn will be a hit with everyone, proving that you don’t need dairy to make a tasty, authentic pretzel.

Note: More recipes are coming soon!