45+ Festive and Flavorful Holiday Dairy-Free Mexican Recipes You’ll Love

The holiday season is all about family, tradition, and, of course, delicious food.

While dairy-filled dishes are often a holiday staple, many people are embracing dairy-free diets for health, ethical, or dietary reasons.

Fortunately, Mexican cuisine is rich with vibrant flavors, making it the perfect choice for those seeking delicious and dairy-free holiday recipes.

From zesty salsas and flavorful tacos to sweet treats like churros and traditional holiday soups, there are endless options to create a dairy-free Mexican feast.

Whether you’re hosting a holiday gathering or simply looking to try something new, these 45+ holiday dairy-free Mexican recipes will add excitement and authenticity to your celebrations without compromising on taste.

In this collection, we’ll explore a wide variety of dishes, ensuring there’s something for everyone—from hearty mains to refreshing sides and mouthwatering desserts.

These recipes will keep your holiday table full of warmth, flavor, and holiday cheer, all while staying dairy-free.

Get ready to enjoy the best of Mexican cuisine in a way that fits your dietary needs this holiday season!

45+ Festive and Flavorful Holiday Dairy-Free Mexican Recipes You’ll Love

The holiday season is the perfect opportunity to experiment with new flavors, and dairy-free Mexican recipes offer the ideal way to create a festive, inclusive menu.

With a diverse selection of dishes—from savory soups and tacos to sweet desserts like churros and buñuelos—you can delight in the rich, bold flavors of Mexico without the dairy.

These 45+ recipes are not only delicious but also easy to prepare, ensuring that every guest can enjoy a holiday meal that’s both satisfying and accommodating to various dietary preferences.

This year, embrace the spirit of celebration with dairy-free Mexican dishes that bring warmth, flavor, and a touch of tradition to your holiday table.

Dairy-Free Mexican Enchiladas Verdes

These Dairy-Free Mexican Enchiladas Verdes are a zesty and comforting dish, perfect for your holiday gatherings. Made with corn tortillas, a vibrant green tomatillo sauce, and a filling of seasoned chicken or beans, these enchiladas offer a burst of flavor while remaining completely dairy-free. They are topped with fresh cilantro, avocado, and lime for added freshness and tang. Ideal for those avoiding dairy but still craving the rich flavors of traditional Mexican cuisine.

Ingredients:

• 12 corn tortillas
• 2 cups cooked and shredded chicken or black beans (for a vegetarian option)
• 2 cups tomatillos, husked and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and chopped
• 1 cup vegetable broth
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro leaves
• Lime wedges
• 1 avocado, sliced

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, heat the olive oil over medium heat. Add the onions and garlic, cooking until softened.
3. Add the tomatillos, jalapeño, cumin, oregano, and vegetable broth. Simmer for about 10 minutes, then blend until smooth in a blender or food processor. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry pan or microwave for 20 seconds.
5. To assemble the enchiladas, spread a small amount of the green sauce in the bottom of a baking dish. Fill each tortilla with chicken or beans, roll them up, and place them seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas and bake for 20 minutes, until bubbly and golden.
7. Garnish with fresh cilantro, avocado slices, and a squeeze of lime before serving.

These Dairy-Free Mexican Enchiladas Verdes are a delightful twist on the classic Mexican dish, offering a bold and tangy green sauce that complements the savory filling. The creamy texture of avocado and the refreshing burst of lime elevate the flavor profile, making this dish perfect for holiday meals. Whether you’re serving it for a festive dinner or as part of a larger spread, these enchiladas will certainly impress your guests, offering a satisfying, dairy-free option that doesn’t compromise on taste.

Dairy-Free Mexican Pozole Rojo

Pozole Rojo is a traditional Mexican soup that is rich, hearty, and full of flavor. This dairy-free version uses pork, hominy, and a savory blend of dried chilies to create a delicious, spicy broth that warms you from the inside out. This festive dish is often served during the holidays and celebrations, offering the perfect balance of heat and depth. Serve with a variety of toppings, including fresh radishes, cabbage, and lime, to customize each bowl to your liking.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 can (15 oz) hominy, drained and rinsed
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion, quartered
• 2 cloves garlic, peeled
• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• Fresh cabbage, shredded (for garnish)
• Radishes, sliced (for garnish)
• Lime wedges (for garnish)
• Chopped cilantro (for garnish)

Instructions:

1. In a large pot, add the pork chunks and cover with water. Bring to a boil and then lower the heat to simmer for about 1 hour, or until the pork is tender. Remove the pork and shred it, discarding any bones.
2. In a skillet, dry-toast the guajillo and ancho chilies for about 2 minutes until fragrant. Remove the stems and seeds, then place the chilies in a bowl and cover with hot water. Let them soak for 10 minutes.
3. Once softened, blend the chilies with onion, garlic, and a cup of the chicken broth until smooth.
4. In the same large pot, add the shredded pork, hominy, and chili paste. Pour in the remaining broth and season with cumin, oregano, salt, and pepper. Simmer for 30 minutes to allow the flavors to meld together.
5. Serve the pozole in bowls and garnish with shredded cabbage, radishes, fresh cilantro, and lime wedges.

Pozole Rojo is a beloved Mexican dish that captures the essence of holiday warmth and comfort. The deep, smoky flavors from the dried chilies complement the tender pork and hominy, creating a filling and nourishing soup. This dairy-free version ensures everyone can enjoy this festive meal without any worries. With the addition of crunchy toppings and a squeeze of lime, this dish becomes a festive treat perfect for holiday celebrations or cozy winter nights.

Dairy-Free Mexican Sweet Potato Tacos

These Dairy-Free Mexican Sweet Potato Tacos are a vibrant and healthy twist on traditional tacos. The roasted sweet potatoes are seasoned with smoky chipotle and cumin, bringing out their natural sweetness and spice. Topped with fresh avocado, crunchy slaw, and a drizzle of lime crema (made dairy-free), these tacos are perfect for a festive, vegetarian-friendly holiday meal. They are satisfying, full of flavor, and can easily be made in large batches to feed a crowd.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage or lettuce
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/2 cup dairy-free sour cream or coconut yogurt

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
3. While the sweet potatoes roast, prepare the lime crema by mixing the dairy-free sour cream or coconut yogurt with lime juice, salt, and pepper in a small bowl.
4. Warm the corn tortillas in a dry skillet or microwave until pliable.
5. Assemble the tacos by placing a generous scoop of roasted sweet potatoes onto each tortilla. Top with shredded cabbage, avocado slices, cilantro, and a drizzle of lime crema.

These Dairy-Free Mexican Sweet Potato Tacos offer a refreshing, healthy option for your holiday table. The roasted sweet potatoes provide a balance of natural sweetness and earthy spice, while the creamy avocado and tangy lime crema bring a bright and refreshing contrast. The crunchy slaw adds texture, making every bite a satisfying mix of flavors. These tacos are not only delicious but also a festive, colorful addition to any holiday meal, perfect for vegans, vegetarians, and anyone avoiding dairy.

Dairy-Free Mexican Chiles Rellenos

Chiles Rellenos is a traditional Mexican dish featuring large poblano peppers stuffed with a delicious filling, typically cheese or meat. This dairy-free version swaps cheese for seasoned ground turkey and vegetables, making it a flavorful, yet lighter alternative. The peppers are roasted until their skins are charred, peeled, and stuffed, then baked in a zesty tomato sauce. This dish is perfect for any holiday gathering, offering a satisfying combination of savory flavors that everyone can enjoy.

Ingredients:

• 6 large poblano peppers
• 1 lb ground turkey
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 2 cups diced tomatoes (fresh or canned)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for garnish

Instructions:

1. Roast the poblano peppers directly over an open flame or under a broiler, turning them until the skins are charred. Place them in a bowl, cover with a towel, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and set aside.
2. In a skillet, heat olive oil over medium heat. Add the onions and bell peppers and sauté until soft. Add the ground turkey and cook, breaking it up, until browned.
3. Stir in cumin, oregano, chili powder, salt, pepper, garlic, and diced tomatoes. Simmer for 5-10 minutes to blend the flavors.
4. Stuff each poblano pepper with the turkey mixture, placing them in a baking dish.
5. Pour any remaining tomato mixture over the peppers and bake at 375°F (190°C) for 20 minutes.
6. Garnish with fresh cilantro and serve with lime wedges.

These Dairy-Free Mexican Chiles Rellenos are a festive and satisfying main dish that’s perfect for the holidays. The smoky poblano peppers, filled with a savory ground turkey mixture, are baked in a flavorful tomato sauce that brings the dish together. This dairy-free version ensures that everyone can indulge in the comfort of chiles rellenos without any worry, making it an excellent choice for both special occasions and everyday meals. Paired with a side of rice or beans, it’s sure to be a crowd-pleaser.

Dairy-Free Mexican Street Corn Salad (Esquites)

Esquites, a popular Mexican street food, is made from tender corn kernels tossed in a creamy sauce, typically featuring mayo and cheese. This dairy-free version swaps traditional mayo and cheese for a dairy-free crema and vegan cheese, making it perfect for anyone avoiding dairy while still craving that delicious flavor. The corn is cooked until it’s slightly charred, then combined with the creamy dressing, chili powder, cilantro, and lime, creating a vibrant, refreshing salad that’s perfect for holiday gatherings.

Ingredients:

• 4 cups fresh corn kernels (about 4 ears of corn)
• 1 tbsp olive oil
• 1/2 cup dairy-free sour cream or coconut yogurt
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1/4 cup vegan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté for 8-10 minutes until the corn is slightly charred.
2. In a small bowl, mix the dairy-free sour cream or coconut yogurt with lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
3. Once the corn is charred, transfer it to a bowl and toss with the creamy mixture until fully coated.
4. Garnish with fresh cilantro and, if desired, sprinkle with vegan cheese. Serve warm or chilled.

This Dairy-Free Mexican Street Corn Salad (Esquites) brings the bold, smoky flavors of street corn to your holiday table without the dairy. The charred corn kernels, creamy dressing, and tangy lime create a delicious combination that will have everyone coming back for more. The fresh cilantro adds a burst of color and flavor, making this dish as visually appealing as it is tasty. Whether served as a side dish or a standalone snack, it’s a fun, vibrant addition to any holiday meal.

Dairy-Free Mexican Chocolate Cake

This rich and decadent Dairy-Free Mexican Chocolate Cake is a showstopper dessert for any holiday celebration. Made with warm spices like cinnamon and chili powder, it offers a unique twist on traditional chocolate cake by adding a subtle, spicy heat. The cake is moist and tender, topped with a dairy-free chocolate ganache that perfectly complements the bold flavors of the cake. This dessert is ideal for those who are dairy-free but still want to indulge in a festive, chocolatey treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp chili powder (optional)
• 1/4 tsp salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup dairy-free dark chocolate chips (for ganache)
• 1/4 cup coconut milk (for ganache)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, chili powder (if using), and salt.
3. In another bowl, combine sugar, vegetable oil, water, vanilla extract, and apple cider vinegar. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
5. To make the ganache, heat the coconut milk in a saucepan until warm. Pour it over the dairy-free dark chocolate chips and stir until smooth and glossy.
6. Once the cake is cool, pour the ganache over the top and spread evenly. Let the ganache set before slicing.

This Dairy-Free Mexican Chocolate Cake is a perfect way to end a festive holiday meal. The warmth of cinnamon and the kick of chili powder create a unique flavor profile that pairs beautifully with the richness of the chocolate ganache. Whether you’re serving it for a special occasion or just as a delicious treat, this cake will surely impress your guests with its bold, yet comforting flavors. It’s a fantastic dessert that everyone can enjoy, regardless of dietary restrictions.

Dairy-Free Mexican Tacos with Avocado Crema

These Dairy-Free Mexican Tacos with Avocado Crema are a vibrant and flavorful dish that showcases fresh, bold ingredients. The tacos are filled with seasoned vegetables or protein options like black beans, grilled chicken, or tofu. Topped with a creamy, dairy-free avocado crema, they offer a perfect balance of smoky, spicy, and tangy flavors, making them an excellent choice for any holiday meal or casual gathering. This easy-to-make recipe is customizable, so everyone can enjoy their ideal taco filling.

Ingredients:

• 8 small corn tortillas
• 1 cup black beans, cooked or canned
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 ripe avocado
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/4 cup dairy-free sour cream
• Optional toppings: lettuce, salsa, jalapeños, cilantro

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced onion and bell pepper and sauté for 5-7 minutes until soft. Add the black beans, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.
2. While the vegetables are cooking, make the avocado crema. In a blender or food processor, combine the avocado, cilantro, lime juice, and dairy-free sour cream. Blend until smooth and creamy.
3. Warm the tortillas in a dry skillet or microwave for a few seconds.
4. To assemble the tacos, divide the black bean and vegetable mixture evenly among the tortillas. Drizzle with the avocado crema and add any additional toppings of your choice.
5. Serve immediately, garnished with extra cilantro and lime wedges.

These Dairy-Free Mexican Tacos with Avocado Crema are a refreshing and delicious choice for your next holiday gathering. The combination of seasoned black beans, sautéed vegetables, and the creamy avocado sauce creates a flavor explosion in every bite. Plus, they are highly customizable, so you can create different variations to suit your guests’ preferences. Whether you serve them as a light meal or as part of a festive taco bar, they are sure to be a hit with everyone at your table.

Dairy-Free Mexican Pozole

Pozole is a traditional Mexican soup known for its rich, savory broth and hearty ingredients. This dairy-free version skips the traditional additions like sour cream and cheese, allowing the flavors of the hominy, vegetables, and spices to shine. The soup is made with a base of vegetable or chicken broth, seasoned with chili, garlic, and oregano. Topped with fresh cilantro, radishes, and lime, this comforting dish is perfect for the holiday season and can be enjoyed by all.

Ingredients:

• 4 cups vegetable or chicken broth
• 2 cups canned hominy, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 2 dried ancho chilies, stems and seeds removed (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Radishes, thinly sliced, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. If using dried chilies, toast them in a dry skillet for 2-3 minutes until fragrant. Then, add them to the pot along with the oregano, cumin, chili powder, salt, and pepper. Stir to combine.
3. Pour in the broth and bring the mixture to a simmer. Add the hominy and continue to simmer for 20 minutes, allowing the flavors to meld together.
4. Taste the soup and adjust seasoning if necessary.
5. To serve, ladle the pozole into bowls and garnish with fresh cilantro, sliced radishes, and a squeeze of lime juice.
6. Serve warm with additional lime wedges on the side.

Dairy-Free Mexican Pozole is a hearty, flavorful dish that will warm you up on a chilly holiday evening. The rich broth, filled with tender hominy and aromatic spices, is complemented perfectly by the fresh, crisp toppings of cilantro, radishes, and lime. Whether you’re celebrating a special occasion or simply craving a comforting bowl of soup, this pozole is sure to be a crowd-pleaser and a great way to introduce dairy-free options to your festive meals.

Dairy-Free Mexican Cinnamon Sugar Churros

Churros are a classic Mexican dessert, loved for their crisp exterior and soft, chewy interior. Traditionally made with butter and milk, this dairy-free version swaps those ingredients for a dairy-free butter substitute, making them just as delicious. After frying, the churros are rolled in a cinnamon-sugar mixture, giving them the perfect balance of sweetness and spice. These churros are a great treat to serve during the holidays or any special occasion, adding a fun and indulgent element to your dairy-free dessert spread.

Ingredients:

• 1 cup water
• 1/2 cup dairy-free butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp ground cinnamon
• 1/2 tsp baking powder
• 1 cup vegetable oil (for frying)
• 1/2 cup sugar
• 1 tsp ground cinnamon (for rolling)

Instructions:

1. In a medium saucepan, bring water, dairy-free butter, sugar, and salt to a boil over medium heat. Stir until the butter is melted.
2. Once the mixture boils, remove it from the heat and stir in the vanilla extract. Add the flour, cinnamon, and baking powder, and stir until a dough forms.
3. Let the dough cool for a few minutes, then transfer it to a piping bag fitted with a star tip.
4. Heat vegetable oil in a deep frying pan over medium heat. Once hot, pipe 3-4 inch strips of dough into the oil. Fry for 2-3 minutes on each side, until golden brown and crisp.
5. Remove the churros from the oil and drain on paper towels.
6. In a small bowl, mix sugar and cinnamon. Roll each churro in the cinnamon-sugar mixture while still warm.
7. Serve immediately, with dairy-free chocolate sauce or a dusting of powdered sugar, if desired.

These Dairy-Free Mexican Cinnamon Sugar Churros are an irresistible treat that will transport you straight to a Mexican fiesta. The combination of the warm, cinnamon-sugar coating and the crispy, doughy interior creates the perfect dessert for any holiday gathering. Whether you’re serving them as part of a dessert spread or as a standalone snack, these churros will delight your guests with their nostalgic flavor and texture. They’re a dairy-free indulgence that everyone will love, making them an ideal holiday dessert.

Dairy-Free Mexican Street Corn (Elote)

Mexican Street Corn, or Elote, is a beloved snack often served at street food stalls, offering a vibrant mix of smoky, creamy, tangy, and spicy flavors. This dairy-free version swaps out traditional mayonnaise and cheese for plant-based alternatives, keeping the essence of this popular dish intact. The grilled corn is coated with a flavorful combination of dairy-free mayo, lime juice, and chili powder, and then sprinkled with fresh cilantro for a burst of color. It’s perfect for holiday barbecues or festive gatherings.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup dairy-free mayonnaise
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp chili flakes (optional for extra spice)

Instructions:

1. Preheat your grill to medium-high heat. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are slightly charred and tender.
2. While the corn is grilling, in a small bowl, mix together the dairy-free mayonnaise, lime juice, chili powder, smoked paprika, and salt.
3. Once the corn is done, remove it from the grill and brush the mayo mixture generously over the warm corn.
4. Sprinkle with chopped cilantro and chili flakes (if using) for added flavor and garnish.
5. Serve immediately with extra lime wedges on the side.

Dairy-Free Mexican Street Corn is a showstopper that will elevate any holiday meal. The smoky grilled corn, paired with the creamy, zesty mayo and tangy lime, creates an irresistible flavor profile that everyone will enjoy. This recipe is simple to prepare but full of complex flavors, making it a fantastic addition to any festive spread, from barbecues to holiday parties. It’s a guaranteed crowd-pleaser, offering a fresh, dairy-free twist on a classic Mexican favorite.

Dairy-Free Mexican Rice

Dairy-Free Mexican Rice is a flavorful and vibrant side dish that complements any Mexican-inspired meal. With a blend of seasonings like cumin, garlic, and chili powder, this rice is cooked in a savory tomato broth, giving it a rich and aromatic flavor. This version skips the traditional butter and instead uses a plant-based oil to sauté the rice, ensuring it’s both dairy-free and full of authentic taste. It’s a perfect accompaniment for tacos, enchiladas, or grilled vegetables.

Ingredients:

• 1 cup long-grain white rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Rinse the rice under cold water until the water runs clear, then set aside.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4-5 minutes.
3. Add the rice to the pan and sauté for another 2 minutes, allowing the rice to toast slightly.
4. Stir in the tomato sauce, vegetable broth, cumin, chili powder, and salt. Bring to a boil.
5. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh cilantro.
7. Serve with lime wedges on the side for added zest.

This Dairy-Free Mexican Rice is an essential side dish that will bring a pop of flavor and color to your holiday meals. The combination of cumin, chili powder, and tomato gives the rice a comforting yet vibrant taste, while the cilantro and lime add a fresh finish. It’s easy to make, and its versatility makes it a perfect partner for a variety of Mexican dishes, from tacos to enchiladas. This flavorful rice will quickly become a favorite at any holiday celebration or family gathering.

Dairy-Free Mexican Chocolate Cake

This Dairy-Free Mexican Chocolate Cake is a decadent dessert that combines rich chocolate with the bold flavors of cinnamon and a touch of chili for a unique, festive twist. The cake is moist, fluffy, and perfectly spiced, making it a perfect treat for any holiday occasion. Topped with a simple dairy-free chocolate ganache, it’s an indulgent yet allergy-friendly dessert that can be enjoyed by all, whether they’re following a dairy-free diet or not.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup cocoa powder (unsweetened)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground chili powder (optional, for a spicy kick)
• 1/2 tsp salt
• 1 cup sugar
• 1 cup dairy-free milk (almond or oat milk)
• 1/2 cup vegetable oil
• 1 tbsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips (optional)

For the ganache:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup dairy-free milk
• 1 tbsp maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, chili powder, and salt.
3. In another bowl, combine the sugar, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix until well combined.
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. If desired, fold in dairy-free chocolate chips for extra richness.
5. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the ganache. In a small saucepan, heat the dairy-free milk until warm, then pour it over the dairy-free chocolate chips in a heatproof bowl. Stir until smooth and glossy.
7. Once the cake layers are completely cool, frost the top of one layer with ganache, then place the second layer on top. Frost the top and sides of the entire cake with the remaining ganache.
8. Serve and enjoy!

This Dairy-Free Mexican Chocolate Cake is an irresistible dessert that brings together the deep richness of chocolate with the warming spices of cinnamon and chili. It’s a perfect ending to any holiday meal, offering a unique flavor experience that will impress your guests. Whether you serve it at a festive dinner or for a sweet holiday treat, this dairy-free cake will be a memorable addition to your celebrations, proving that you don’t need dairy to enjoy indulgent, flavorful desserts.

Dairy-Free Mexican Pozole

Pozole is a comforting, rich soup that is a staple in Mexican cuisine, especially during holidays like Christmas and New Year’s. This dairy-free version is a hearty, flavorful dish made with hominy, tender pork (or a plant-based alternative), and a spicy, savory broth. The soup is served with a variety of toppings like cabbage, radishes, oregano, and lime, adding texture and brightness. It’s perfect for large gatherings or festive occasions when you need a dish that can feed a crowd with plenty of flavor and warmth.

Ingredients:

• 2 tbsp olive oil
• 1 lb pork shoulder (or plant-based protein for a vegetarian version)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups vegetable broth (or chicken broth for non-vegan)
• 2 cans (15 oz) hominy, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1-2 dried ancho chilies, seeds removed
• 1-2 dried guajillo chilies, seeds removed
• Salt and pepper to taste
• Toppings: sliced cabbage, radishes, cilantro, lime wedges, oregano

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the pork shoulder (or plant-based protein), turning occasionally, for about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened.
3. Add the cumin, oregano, chili powder, and smoked paprika to the onions, and cook for another 1-2 minutes, stirring frequently.
4. Add the vegetable broth, hominy, diced tomatoes, and dried chilies to the pot. Return the pork (or plant-based protein) to the pot, and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 1-1.5 hours, or until the pork is tender and falls apart easily (or until the plant-based protein is cooked through).
6. Remove the pork and shred it with a fork, then return the shredded meat to the soup. Taste and adjust the seasoning with salt and pepper.
7. Serve with toppings such as shredded cabbage, sliced radishes, cilantro, oregano, and lime wedges.

Dairy-Free Mexican Pozole is a flavorful and hearty dish that is perfect for celebrating the holidays. The smoky richness of the chili-infused broth, combined with the tender pork or plant-based alternative, creates a satisfying and comforting soup that will warm you from the inside out. Topped with fresh ingredients like cabbage and radishes, this soup offers a balance of heat, crunch, and tang, making it a festive and crowd-pleasing option for any holiday table.

Dairy-Free Mexican Tacos with Cauliflower and Black Beans

These dairy-free Mexican tacos are packed with flavor and texture, thanks to the combination of roasted cauliflower and black beans. The cauliflower is seasoned with a smoky spice blend and roasted to perfection, while the black beans add heartiness and protein. Served on soft corn tortillas with a zesty cilantro-lime slaw and avocado, these tacos are not only delicious but also incredibly satisfying. They’re perfect for a light yet flavorful holiday meal or as a fun, plant-based option for your guests.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 tbsp lime juice
• 1 tsp olive oil
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 avocado, sliced
• Cilantro-lime slaw (see below)

For the cilantro-lime slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until the florets are golden and crispy on the edges.
4. While the cauliflower is roasting, prepare the black beans. In a small pan, heat olive oil over medium heat. Add the black beans and cook for 3-4 minutes, stirring occasionally. Add lime juice and stir to combine. Set aside.
5. To make the cilantro-lime slaw, mix the shredded cabbage, chopped cilantro, lime juice, salt, and pepper in a bowl. Set aside.
6. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
7. Assemble the tacos by placing a few roasted cauliflower florets on each tortilla, followed by a spoonful of black beans. Top with the cilantro-lime slaw and avocado slices. Garnish with additional cilantro if desired.

These Dairy-Free Mexican Tacos are a vibrant and flavorful addition to any holiday meal. The roasted cauliflower brings a smoky richness, while the black beans add protein and texture, creating a well-balanced dish. The cilantro-lime slaw and creamy avocado elevate the flavors and offer a refreshing contrast to the warm, spicy fillings. These tacos are not only dairy-free but also a healthy, plant-based option that will impress your guests and leave them satisfied.

Dairy-Free Mexican Churros

Churros are a beloved Mexican dessert that’s crispy on the outside and soft on the inside, coated in cinnamon sugar for a sweet, spiced finish. This dairy-free version is made without butter or milk, but still delivers that classic churro experience. The dough is piped into hot oil and fried until golden and crisp, then coated in a mixture of cinnamon and sugar. Whether served as a holiday dessert or a fun treat, these churros are sure to delight everyone at the table.

Ingredients:

• 1 cup water
• 1/2 cup vegetable oil
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 cup dairy-free butter (such as margarine or coconut oil)
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon (for coating)
• Vegetable oil, for frying

Instructions:

1. In a saucepan, combine water, vegetable oil, and salt. Bring to a boil over medium heat.
2. Once boiling, remove from heat and stir in the flour until the mixture forms a dough. Let it cool for a few minutes.
3. Add the vanilla extract and dairy-free butter to the dough, mixing until the butter is melted and fully incorporated.
4. Transfer the dough to a piping bag fitted with a star tip.
5. In a deep pan, heat vegetable oil to 350°F (175°C). Pipe the dough directly into the hot oil, cutting the churros into 4-inch lengths. Fry for 2-3 minutes, turning them until golden brown and crispy.
6. Remove the churros from the oil and drain on paper towels.
7. In a small bowl, mix together the sugar and cinnamon. Roll the churros in the cinnamon sugar while they’re still warm.
8. Serve immediately with a dairy-free chocolate dipping sauce if desired.

Dairy-Free Mexican Churros are a sweet, crispy, and indulgent treat that can be enjoyed by everyone, regardless of dietary restrictions. The combination of the golden, crunchy exterior and soft, pillowy interior makes them the perfect dessert or snack for any occasion. Whether served at a holiday celebration or as a casual dessert, these churros will surely satisfy your sweet tooth and add a touch of Mexican flair to your festive table.

Note: More recipes are coming soon!