50+ Mouthwatering Holiday Dairy-Free Italian Recipes Perfect for Gatherings

The holiday season is a time for gathering, celebrating, and of course, indulging in delicious food.

But for those who follow a dairy-free lifestyle or need to accommodate guests with dietary restrictions, finding tasty holiday recipes can be a challenge.

Fortunately, Italian cuisine is rich with vibrant flavors, and many traditional recipes can easily be modified to be dairy-free.

Whether you’re hosting a holiday dinner, attending a festive gathering, or simply looking to add new dishes to your holiday repertoire, these 50+ dairy-free Italian recipes will inspire you to create mouthwatering meals without the dairy.

From hearty pasta dishes to savory mains and irresistible desserts, the beauty of Italian cooking lies in its simplicity and reliance on fresh, quality ingredients.

With a few swaps, you can enjoy all the rich flavors of Italy while staying true to your dairy-free needs.

So, get ready to celebrate with these flavorful and satisfying dishes that will leave everyone at your holiday table asking for seconds.

50+ Mouthwatering Holiday Dairy-Free Italian Recipes Perfect for Gatherings

This holiday season, don’t let dairy restrictions hold you back from enjoying the rich, comforting flavors of Italian cuisine.

With these 50+ holiday dairy-free Italian recipes, you can indulge in all the classic dishes you love—without missing out on any of the deliciousness.

Whether you’re looking to whip up a traditional Italian pasta dish, a warming soup, or a decadent dessert, these recipes will allow you to enjoy every bite with confidence.

So, gather your ingredients, roll up your sleeves, and get ready to make this holiday season one filled with amazing, dairy-free Italian dishes that everyone will enjoy!

Dairy-Free Italian Stuffed Shells

Dairy-Free Italian Stuffed Shells are a perfect holiday dish that combines the comfort of pasta with a rich and creamy filling made from plant-based ingredients. This dish features jumbo pasta shells stuffed with a savory blend of dairy-free ricotta, spinach, and herbs, then baked in a flavorful marinara sauce. Whether you’re hosting a holiday gathering or looking for a comforting meal, this dairy-free stuffed shells recipe is sure to impress.

Ingredients:

• 12 jumbo pasta shells
• 1 cup dairy-free ricotta cheese
• 1 ½ cups fresh spinach, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 cups marinara sauce (check for dairy-free)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the spinach to the pan and cook until wilted. Remove from heat and let it cool slightly.
4. In a mixing bowl, combine the dairy-free ricotta, sautéed spinach, chopped basil, oregano, salt, and pepper. Mix well.
5. Stuff each cooked shell with the ricotta and spinach mixture.
6. Spread a layer of marinara sauce at the bottom of a baking dish. Place the stuffed shells on top.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
9. Garnish with fresh basil and serve.

These Dairy-Free Italian Stuffed Shells are a fantastic addition to any holiday meal, offering a hearty and flavorful option for those avoiding dairy. The creamy ricotta substitute paired with the fresh spinach creates a satisfying filling that complements the rich marinara sauce beautifully. Whether for a festive dinner or a cozy family gathering, this dish will be a hit with both dairy-free eaters and traditional pasta lovers alike.

Dairy-Free Vegan Tiramisu

Dairy-Free Vegan Tiramisu is a classic Italian dessert made vegan-friendly without sacrificing its indulgent flavor. This dessert layers coffee-soaked ladyfingers with a rich dairy-free mascarpone filling, all dusted with cocoa powder. It’s a great choice for a holiday treat, offering a creamy, decadent experience without dairy, making it perfect for those with dietary restrictions or vegan preferences.

Ingredients:

• 1 cup strong brewed coffee, cooled
• 1 tablespoon rum (optional)
• 24 dairy-free ladyfingers (store-bought or homemade)
• 2 cups dairy-free mascarpone cheese (can be made from soaked cashews or store-bought)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup coconut cream
• 2 tablespoons cocoa powder (for dusting)

Instructions:

1. In a shallow dish, combine the cooled coffee and rum (if using). Set aside.
2. In a large bowl, mix the dairy-free mascarpone, powdered sugar, vanilla extract, and coconut cream until smooth and creamy.
3. Quickly dip each ladyfinger into the coffee mixture, being careful not to soak them too long.
4. Layer the dipped ladyfingers at the bottom of a serving dish, forming the first layer.
5. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer.
6. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
7. Cover and refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld.
8. Before serving, dust the top with cocoa powder.

This Dairy-Free Vegan Tiramisu captures all the flavors and textures of the traditional Italian dessert while being entirely plant-based. The coffee-soaked ladyfingers provide a satisfying texture that pairs beautifully with the creamy, rich dairy-free mascarpone filling. Whether you’re celebrating the holidays with family or hosting a special event, this vegan tiramisu will be a showstopper and a dessert everyone can enjoy, regardless of dietary preferences.

Dairy-Free Italian Wedding Soup

Dairy-Free Italian Wedding Soup is a comforting and hearty dish that’s perfect for the holiday season. This soup is filled with tender meatballs, fresh greens, and a flavorful broth, but without any dairy. Packed with vegetables, fresh herbs, and plant-based options for cheese, it’s a wholesome and satisfying dish that will warm you up and keep you feeling cozy during the colder months.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 ½ cups fresh spinach or kale, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup dairy-free pasta (small pasta shells or orzo)

For the Meatballs:

• 1 lb ground turkey or beef (use plant-based meat for a vegetarian version)
• ¼ cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. To make the meatballs, combine the ground meat, breadcrumbs, parsley, garlic powder, salt, and pepper in a bowl. Roll into small meatballs (about 1 inch in diameter).
2. In a large pot, heat olive oil over medium heat. Add the onions and garlic, sautéing until soft and fragrant.
3. Pour in the vegetable broth, carrots, celery, oregano, and thyme. Bring to a simmer.
4. Add the meatballs to the broth and cook for about 15 minutes, or until they are cooked through.
5. Stir in the spinach (or kale) and pasta. Cook for an additional 10-12 minutes, or until the pasta is tender.
6. Season with salt and pepper to taste, and serve hot.

This Dairy-Free Italian Wedding Soup offers all the flavors of the classic dish without the dairy, making it an excellent choice for anyone with dietary restrictions. The meatballs are tender, and the broth is flavorful and comforting, while the fresh greens add a burst of color and nutrients. It’s an easy-to-make, satisfying soup that works perfectly as a starter or main dish for any holiday celebration. Its rich flavors and warmth make it the ideal comfort food for the winter months.

Dairy-Free Italian Polenta with Mushroom Ragu

Dairy-Free Italian Polenta with Mushroom Ragu is a hearty and savory dish that captures the essence of Italian comfort food. Creamy polenta, made with cornmeal and dairy-free butter, is topped with a rich and flavorful mushroom ragu. This dish is perfect for the holidays, offering a vegan and dairy-free alternative to traditional cheesy polenta while still delivering a comforting, indulgent experience.

Ingredients:

• 1 cup cornmeal (for polenta)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 2 tablespoons dairy-free butter
• Salt and pepper to taste

For the Mushroom Ragu:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mixed mushrooms (such as cremini, portobello, and shiitake), sliced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. To prepare the polenta, bring the vegetable broth to a boil in a large pot. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce heat and cook for about 15-20 minutes, stirring frequently, until thickened. Stir in dairy-free butter and season with salt and pepper.
2. For the mushroom ragu, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and become tender, about 8-10 minutes.
4. Stir in the crushed tomatoes, thyme, rosemary, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken and the flavors to meld together.
5. Serve the creamy polenta topped with the mushroom ragu and garnish with fresh parsley.

Dairy-Free Italian Polenta with Mushroom Ragu is a robust and satisfying dish that showcases the depth of Italian flavors without any dairy. The creamy texture of the polenta pairs wonderfully with the savory mushroom ragu, making it a perfect main course for holiday dinners. It’s a great option for both vegan and non-vegan guests, and its comforting, rich flavors will have everyone coming back for seconds.

Dairy-Free Focaccia with Rosemary and Sea Salt

Dairy-Free Focaccia with Rosemary and Sea Salt is a delicious, aromatic bread perfect for any holiday meal. This fluffy, golden-brown Italian flatbread is topped with fragrant rosemary and a sprinkle of sea salt, offering a savory, aromatic bite with every slice. Easy to prepare and perfect for sharing, this focaccia makes a wonderful addition to any holiday table.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm water
• 3 tablespoons olive oil (plus extra for drizzling)
• 2 teaspoons fresh rosemary, chopped
• Sea salt for topping

Instructions:

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast on top. Let it sit for 5-10 minutes, until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
3. Knead the dough for about 5 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1-1.5 hours, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C). Punch down the dough and transfer it to a greased baking sheet. Flatten the dough with your fingers to fit the pan.
6. Drizzle the dough with olive oil and sprinkle with rosemary and sea salt.
7. Bake for 20-25 minutes, or until golden brown.
8. Let it cool slightly before cutting into squares and serving.

This Dairy-Free Focaccia with Rosemary and Sea Salt is an irresistible bread that will elevate any holiday meal. The combination of soft, pillowy dough with fragrant rosemary and a touch of sea salt creates a flavor profile that’s both simple and deeply satisfying. It’s perfect for dipping in olive oil or serving alongside soups and salads, making it an ideal bread to accompany festive gatherings.

Dairy-Free Italian Lemon Ricotta Cake

Dairy-Free Italian Lemon Ricotta Cake is a light and fluffy dessert that combines the tang of lemon with the rich flavor of dairy-free ricotta. This cake is wonderfully moist, thanks to the ricotta, and gets a burst of citrusy freshness from lemon zest and juice. It’s a perfect holiday dessert that is both dairy-free and full of delightful flavors, ideal for a sweet finish to your meal.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 2 cups dairy-free ricotta cheese (such as almond or soy-based)
• 1 ½ cups sugar
• 3 large eggs (or egg substitute)
• ¼ cup olive oil
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, combine the dairy-free ricotta, sugar, eggs (or egg substitute), olive oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve dusted with powdered sugar or with a lemon glaze, if desired.

Dairy-Free Italian Lemon Ricotta Cake is a refreshing and light dessert that delivers a burst of citrusy flavor with every bite. The combination of creamy dairy-free ricotta and fresh lemon makes this cake irresistibly moist and flavorful. It’s a delightful treat that will impress guests during the holidays, offering a dairy-free alternative to traditional cakes without compromising on taste or texture. Whether enjoyed on its own or with a dollop of whipped coconut cream, this cake will be a standout at your holiday table.

Dairy-Free Risotto with Butternut Squash and Sage

Dairy-Free Risotto with Butternut Squash and Sage is a rich and creamy dish that’s perfect for the holidays. The natural sweetness of roasted butternut squash combines beautifully with the earthy flavor of fresh sage and the creamy texture of risotto, all without dairy. This dish is a comforting and elegant option for a dairy-free holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons fresh sage, chopped
• 1/4 cup dairy-free butter (or olive oil)
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
2. In a large pan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the Arborio rice and stir to coat in the oil, cooking for 2-3 minutes until the rice becomes slightly translucent.
4. Pour in the white wine and stir until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente, about 20-25 minutes.
5. Once the rice is cooked, stir in the roasted butternut squash, sage, dairy-free butter, and nutritional yeast (if using). Adjust the seasoning with salt and pepper.
6. Serve hot, garnished with additional sage or roasted squash if desired.

Dairy-Free Risotto with Butternut Squash and Sage is a perfect dish to serve during the holidays. The creamy texture of the risotto pairs beautifully with the roasted sweetness of the butternut squash, and the sage adds a lovely earthy flavor that makes this dish both elegant and comforting. This is an ideal choice for a dairy-free side or main course, offering warmth and satisfaction with every bite.

Dairy-Free Vegan Tiramisu

Dairy-Free Vegan Tiramisu is a dairy-free take on the classic Italian dessert. Layers of espresso-soaked ladyfingers are paired with a creamy coconut milk-based mascarpone filling and dusted with cocoa powder for a rich and indulgent treat. This dessert is perfect for a holiday gathering and will satisfy even those who aren’t following a dairy-free diet.

Ingredients:

• 1 cup strong brewed coffee or espresso, cooled
• 2 tablespoons rum (optional)
• 1 package (7 oz) dairy-free ladyfingers
• 1 can (14 oz) full-fat coconut milk, refrigerated overnight
• 2 tablespoons coconut yogurt (or any dairy-free yogurt)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 2 tablespoons cocoa powder for dusting

Instructions:

1. In a shallow bowl, combine the brewed coffee and rum (if using). Set aside.
2. Open the refrigerated coconut milk can and scoop out the solidified coconut cream into a mixing bowl, leaving behind the liquid.
3. Add the coconut yogurt, maple syrup, vanilla extract, and powdered sugar to the coconut cream. Using a hand mixer or whisk, beat the mixture until smooth and creamy, about 3-5 minutes.
4. Quickly dip the ladyfingers, one at a time, into the coffee mixture and layer them at the bottom of a serving dish.
5. Spread half of the coconut cream mixture over the ladyfingers.
6. Add another layer of dipped ladyfingers, followed by the remaining coconut cream mixture.
7. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
8. Before serving, dust the top with cocoa powder.

This Dairy-Free Vegan Tiramisu is the ultimate indulgent dessert for any holiday celebration. It has all the familiar flavors of the traditional tiramisu—rich espresso-soaked ladyfingers, creamy coconut-based mascarpone, and a dusting of cocoa powder—without any dairy. This dessert is sure to impress and satisfy guests of all dietary preferences.

Dairy-Free Stuffed Acorn Squash

Dairy-Free Stuffed Acorn Squash is a vibrant and wholesome dish, perfect for fall or holiday dinners. Acorn squash is roasted to perfection and then stuffed with a savory mixture of quinoa, cranberries, nuts, and fresh herbs. This dish is both filling and festive, making it an ideal dairy-free main or side for your holiday spread.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast the squash for 35-40 minutes, or until the flesh is tender when pierced with a fork.
3. While the squash is roasting, prepare the stuffing. In a large bowl, combine the cooked quinoa, dried cranberries, chopped nuts, parsley, cinnamon, nutmeg, and maple syrup. Stir to combine.
4. Once the squash is done roasting, remove from the oven and carefully scoop out some of the flesh to create a well for the stuffing.
5. Fill each squash half with the quinoa mixture, pressing gently to pack it in.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until heated through.
7. Serve warm, garnished with extra parsley if desired.

Dairy-Free Stuffed Acorn Squash is a flavorful and festive dish that makes an excellent addition to any holiday meal. The combination of quinoa, cranberries, and nuts creates a hearty and satisfying filling, while the roasted squash provides a beautiful presentation. This dish is not only dairy-free but also full of autumnal flavors, making it perfect for a cozy, plant-based holiday meal.

Dairy-Free Polenta with Mushroom Ragu

Dairy-Free Polenta with Mushroom Ragu is a savory, comforting dish that combines creamy polenta with a rich and flavorful mushroom ragu. The earthy mushrooms, sautéed in garlic and thyme, are complemented by the creamy texture of the polenta, which is made without dairy. This dish is a great alternative to traditional holiday meals and is perfect for a plant-based celebration.

Ingredients:

• 1 cup cornmeal (for polenta)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms (shiitake, cremini, or button), sliced
• 1/2 cup dry white wine
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional for a cheesy flavor)
• Fresh parsley for garnish

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the cornmeal, reducing the heat to low. Stir constantly until the polenta thickens and becomes creamy, about 10-15 minutes. Add salt and nutritional yeast, if using, and keep warm.
2. While the polenta is cooking, heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the sliced mushrooms to the pan and sauté for 7-10 minutes until they release their moisture and become golden brown.
4. Pour in the white wine and stir, allowing it to reduce by half. Add the fresh thyme, salt, and pepper, and cook for an additional 3-4 minutes until the mushrooms are tender and the sauce thickens.
5. Serve the polenta in individual bowls, topped with the mushroom ragu, and garnish with fresh parsley.

Dairy-Free Polenta with Mushroom Ragu offers a delicious and hearty alternative to heavier holiday dishes. The creamy, velvety polenta pairs beautifully with the rich, earthy mushroom ragu, making this dish both satisfying and comforting. It’s a wonderful choice for anyone looking for a dairy-free, plant-based meal that still feels indulgent and festive.

Dairy-Free Frittata with Spinach and Cherry Tomatoes

Dairy-Free Frittata with Spinach and Cherry Tomatoes is a light and flavorful holiday breakfast or brunch dish. Made with a chickpea flour base instead of eggs and dairy, this frittata is packed with fresh spinach, juicy tomatoes, and a touch of garlic for extra flavor. It’s a great way to enjoy a dairy-free breakfast that’s both nutritious and delicious.

Ingredients:

• 1 cup chickpea flour
• 1 1/4 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/4 teaspoon turmeric
• 1/4 teaspoon black salt (for an eggy flavor, optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the chickpea flour and water until smooth. Add turmeric, black salt, salt, and pepper, and set aside.
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the spinach and cook until wilted, about 2-3 minutes. Stir in the cherry tomatoes and cook for another 2 minutes.
4. Pour the chickpea flour mixture over the vegetables in the skillet, ensuring everything is evenly coated.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is firm and lightly golden on top.
6. Allow to cool slightly before slicing. Garnish with fresh basil before serving.

Dairy-Free Frittata with Spinach and Cherry Tomatoes is a flavorful and light alternative to traditional egg-based frittatas. The chickpea flour creates a fluffy, satisfying texture that complements the savory spinach and sweet cherry tomatoes. It’s an ideal dish for a dairy-free holiday brunch, offering a healthy and delicious start to any celebration.

Dairy-Free Lemon Almond Biscotti

Dairy-Free Lemon Almond Biscotti are crunchy, flavorful cookies perfect for dipping into coffee or tea during the holidays. With a delightful citrusy lemon flavor and the crunch of almonds, these biscotti are both refreshing and satisfying. They’re made without dairy, yet still pack a punch of flavor and texture, making them an excellent addition to any holiday cookie tray.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup sugar
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, and salt.
3. In a separate bowl, whisk together the melted coconut oil, sugar, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in the sliced almonds and chocolate chips, if using.
5. Divide the dough in half and shape each portion into a log about 10 inches long on the prepared baking sheet.
6. Bake for 25-30 minutes, or until the logs are golden and firm.
7. Remove from the oven and let cool for 10 minutes. Slice the logs into 1-inch thick slices and return them to the oven for another 10-15 minutes to bake until crisp and golden.
8. Allow the biscotti to cool completely before serving.

Dairy-Free Lemon Almond Biscotti are a delightful holiday treat that combines refreshing lemon with the crunch of almonds for a perfect balance of flavors. These cookies are not only dairy-free but also ideal for serving alongside hot beverages during festive gatherings. With their irresistible crunch and subtle sweetness, they are sure to be a favorite at your next holiday celebration.

Dairy-Free Tofu Ricotta Stuffed Shells

Dairy-Free Tofu Ricotta Stuffed Shells are a savory and satisfying alternative to traditional stuffed shells, using tofu as the base for the ricotta filling. Combined with spinach, garlic, and a blend of herbs, the tofu ricotta has a creamy, cheesy texture that’s perfect for stuffing into pasta shells. Topped with marinara sauce and baked to perfection, this dish is ideal for holiday dinners or family gatherings, offering a rich flavor without any dairy.

Ingredients:

• 12 large pasta shells
• 1 block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to the package instructions, drain, and set aside.
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
3. In a large bowl, combine the crumbled tofu, nutritional yeast, basil, salt, and pepper. Add the cooked spinach mixture and stir until well combined.
4. Stuff each pasta shell with the tofu ricotta mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells and cover with foil. Bake for 25-30 minutes, or until heated through.
6. Garnish with fresh parsley and serve.

Dairy-Free Tofu Ricotta Stuffed Shells are a wonderful dish that’s as indulgent as it is nutritious. The tofu ricotta is creamy and flavorful, making it an excellent substitute for dairy-based cheese. Paired with marinara sauce and pasta, it’s the perfect comforting meal for any dairy-free celebration. Whether you’re hosting a holiday dinner or simply looking for a delicious weeknight meal, these stuffed shells are sure to be a hit.

Dairy-Free Panzanella Salad

Dairy-Free Panzanella Salad is a vibrant and fresh dish that celebrates the flavors of tomatoes, cucumbers, and crusty bread, all tossed together with a tangy vinaigrette. This traditional Italian salad is naturally dairy-free, and its hearty texture makes it an ideal side dish for holiday meals or a light lunch. The crispy bread soaks up the vinaigrette, while the fresh vegetables provide a refreshing crunch. It’s a perfect option for those following a plant-based diet.

Ingredients:

• 4 cups cubed day-old crusty bread (preferably Italian or sourdough)
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and bake for 10-12 minutes until golden and crispy.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
4. Add the crispy bread cubes to the vegetables and toss with the vinaigrette. Let the salad sit for 10-15 minutes to allow the bread to absorb the flavors.
5. Serve immediately or refrigerate until ready to serve.

Dairy-Free Panzanella Salad is a perfect example of how simple ingredients can come together to create a flavorful and satisfying dish. The crunchy bread combined with fresh, juicy tomatoes and cucumbers makes this salad both refreshing and hearty. It’s an excellent option for anyone looking for a light, yet filling, side dish that is also dairy-free, making it a great addition to your holiday menu.

Dairy-Free Lemon Risotto

Dairy-Free Lemon Risotto is a creamy, zesty dish made with arborio rice and finished with a burst of lemon flavor. This risotto is naturally dairy-free, but the rice is cooked slowly to release its starch, creating a creamy consistency without the need for butter or cheese. It’s a comforting and elegant side dish that can be paired with holiday meals or enjoyed as a main course on its own.

Ingredients:

• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the vegetable broth over low heat and keep warm.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
4. Pour in the white wine and stir until absorbed.
5. Add the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue until the rice is cooked through and creamy, about 20-25 minutes.
6. Stir in the lemon zest, lemon juice, salt, and pepper. Adjust seasoning to taste.
7. Garnish with fresh parsley before serving.

Dairy-Free Lemon Risotto is a refreshing and creamy dish that’s bursting with citrusy flavor. The creamy texture of the risotto comes from the slow cooking process, which makes it naturally rich without any dairy. It’s an excellent dish to serve during the holidays, whether as a side or a main course, offering a burst of fresh flavor that pairs perfectly with any meal.

Note: More recipes are coming soon!