25+ Delicious Saturday Dairy-Free Broccoli Recipes You’ll Love

When Saturday rolls around, many of us are looking for delicious, easy-to-make recipes that fit into a relaxing day.

If you’re looking to go dairy-free and want to incorporate the powerhouse of nutrition—broccoli—into your meals, then this post is for you!

Broccoli, a versatile and nutrient-rich vegetable, shines in a wide range of dishes, from creamy soups to hearty casseroles, crispy fritters, and vibrant salads.

This blog is dedicated to sharing 25+ creative and satisfying Saturday dairy-free broccoli recipes to inspire your next weekend feast.

Whether you’re hosting a brunch, preparing a wholesome family dinner, or just need quick bites to keep you fueled throughout the day, these recipes will meet your needs.

From comforting casseroles to refreshing slaws, we’ve got every type of dish to match your Saturday vibe.

Let’s dive into the world of dairy-free cooking with broccoli, where every dish is as nourishing as it is delicious!

25+ Delicious Saturday Dairy-Free Broccoli Recipes You’ll Love

Saturdays are all about relaxing and indulging in meals that are both satisfying and nourishing.

These 25+ dairy-free broccoli recipes are perfect for every type of eater, whether you’re cooking for yourself, your family, or friends.

With their versatility, bold flavors, and health benefits, broccoli-based dishes are the ultimate choice for making your Saturday special.

So, whether you’re in the mood for crispy fritters, creamy casseroles, refreshing salads, or quick stir-fries, these recipes have you covered.

Get creative in the kitchen and let broccoli take center stage in your Saturday cooking adventures.

Enjoy your weekend meals without compromising on taste, health, or dietary preferences.

Creamy Dairy-Free Broccoli & Potato Soup

This hearty and creamy broccoli and potato soup is perfect for a cozy Saturday lunch or dinner. Despite being completely dairy-free, it delivers a rich and velvety texture thanks to the use of coconut milk and blended potatoes. The soup is full of flavor and nutrients, making it a wholesome and satisfying dish for the entire family.

Ingredients:

• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant.
2. Add diced potatoes and broccoli florets to the pot. Stir in thyme, smoked paprika, salt, and pepper.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the vegetables are tender (about 15 minutes).
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend.
5. Stir in the coconut milk and adjust seasoning if necessary. Simmer for another 5 minutes.
6. Serve hot with a slice of crusty bread or crackers.

This dairy-free broccoli and potato soup proves that you don’t need cream to achieve a silky and indulgent texture. It’s a crowd-pleaser that will leave you feeling nourished and warm, making it the perfect addition to your Saturday meal plans.

Spicy Roasted Broccoli and Chickpea Salad

If you’re craving something fresh yet filling, this spicy roasted broccoli and chickpea salad is a must-try. Packed with plant-based protein and tossed in a tangy dairy-free dressing, this recipe is ideal for a light lunch or a refreshing side dish. It’s simple, healthy, and bursting with flavor!

Ingredients:

• 4 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• 2 tablespoons water (to thin, if needed)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss broccoli florets and chickpeas with olive oil, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 20–25 minutes, stirring halfway through, until broccoli is tender and slightly charred.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth.
5. Combine roasted broccoli and chickpeas in a large bowl. Drizzle with the dressing and toss to coat.
6. Serve warm or at room temperature.

This spicy roasted broccoli and chickpea salad is a vibrant and satisfying dish that will brighten up your Saturday table. The bold flavors and nutrient-packed ingredients make it a guilt-free indulgence you’ll want to make again and again.

Dairy-Free Broccoli Alfredo Pasta

Who says you can’t enjoy creamy Alfredo sauce without dairy? This broccoli Alfredo pasta uses a cashew-based sauce to create a luxurious and flavorful meal. It’s an excellent choice for a family dinner that feels indulgent yet is surprisingly healthy.

Ingredients:

• 12 oz pasta of choice (gluten-free, if needed)
• 2 cups broccoli florets
• 1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes
• 1 cup unsweetened almond milk
• 3 tablespoons nutritional yeast
• 1 garlic clove
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Cook pasta according to package instructions. In the last 3 minutes of cooking, add broccoli florets to the boiling water. Drain and set aside.
2. In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Heat olive oil in a pan over medium heat. Pour in the cashew sauce and cook for 2–3 minutes, stirring constantly until warmed through.
4. Add the cooked pasta and broccoli to the pan and toss to coat evenly in the sauce.
5. Serve immediately, garnished with fresh parsley or a sprinkle of nutritional yeast.

This dairy-free broccoli Alfredo pasta is comfort food at its best. With its creamy texture and rich flavors, it’s hard to believe it’s made without any dairy. Perfect for a cozy Saturday night, this dish is sure to impress even the most skeptical eaters.

Broccoli & Sweet Potato Buddha Bowl

A Buddha bowl is a fantastic way to pack a variety of flavors and nutrients into one meal, and this broccoli and sweet potato version does not disappoint. Topped with a creamy dairy-free avocado dressing, this dish is colorful, nourishing, and completely satisfying.

Ingredients:

• 2 cups broccoli florets
• 1 large sweet potato, diced
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

For the Avocado Dressing:

• 1 ripe avocado
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 garlic clove
• 1/4 cup water
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato and broccoli with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes.
2. While the vegetables are roasting, prepare the dressing by blending avocado, lime juice, olive oil, garlic, water, salt, and pepper until smooth.
3. Assemble the Buddha bowl by layering quinoa, roasted vegetables, and cherry tomatoes. Drizzle with the avocado dressing.
4. Serve immediately.

This broccoli and sweet potato Buddha bowl is as beautiful as it is delicious. Its combination of textures and flavors, paired with the creamy avocado dressing, makes it a versatile and healthy option for any Saturday meal.

Dairy-Free Broccoli Stir-Fry with Sesame Ginger Sauce

This broccoli stir-fry with sesame ginger sauce is quick, flavorful, and incredibly easy to make. Perfect for busy Saturdays, this dish comes together in just 20 minutes. It’s packed with bold Asian-inspired flavors and is entirely plant-based.

Ingredients:

• 4 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated

For the Sauce:

• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame seeds

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, and sauté until fragrant.
2. Add broccoli, red bell pepper, and carrot. Stir-fry for 5–7 minutes, until vegetables are tender-crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame seeds. Pour over the stir-fried vegetables and toss to coat.
4. Serve hot, optionally over rice or noodles.

This dairy-free broccoli stir-fry is a vibrant and flavorful dish that will save you time without compromising on taste. The sesame ginger sauce elevates the humble broccoli into something truly special, making it a great addition to your Saturday dinner rotation.

Broccoli & Lentil Curry (Dairy-Free)

For those looking for a warm, hearty meal, this broccoli and lentil curry is an excellent choice. Packed with protein from lentils and infused with bold spices, this dish is both comforting and nutritious. The coconut milk adds creaminess while keeping it entirely dairy-free, making it perfect for a cozy Saturday dinner.

Ingredients:

• 2 cups broccoli florets
• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
2. Stir in curry powder and turmeric, cooking for 1 minute to release the flavors.
3. Add lentils, broccoli, vegetable broth, and coconut milk. Stir well and bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender.
5. Season with salt and pepper. Garnish with fresh cilantro and serve with rice or naan bread.

This broccoli and lentil curry is a flavorful and filling dish that’s perfect for a relaxing Saturday. The combination of spices and creamy coconut milk creates a delicious meal that is sure to become a family favorite.

Dairy-Free Broccoli and Cauliflower Gratin

Who doesn’t love a good gratin? This dairy-free version combines the goodness of broccoli and cauliflower with a rich, cheesy flavor from nutritional yeast and almond milk. It’s a wonderful side dish or main course for a Saturday feast.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour (or gluten-free flour)
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Steam the broccoli and cauliflower until tender, then transfer to a baking dish.
2. Heat olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in almond milk, stirring constantly until the sauce thickens.
3. Stir in nutritional yeast, garlic powder, onion powder, mustard powder, salt, and pepper. Remove from heat.
4. Pour the sauce over the vegetables in the baking dish. If using, sprinkle breadcrumbs on top.
5. Bake for 20–25 minutes, until the top is golden and bubbly.
6. Serve hot as a comforting side dish or main meal.

This broccoli and cauliflower gratin is proof that you don’t need dairy to enjoy rich and creamy comfort food. It’s the perfect addition to your Saturday table, whether as a side or a standalone dish.

Broccoli & Mushroom Stir-Fry with Coconut Aminos

This quick and easy stir-fry is bursting with flavor, thanks to the combination of broccoli, mushrooms, and coconut aminos. With a touch of garlic and sesame, it’s a healthy and delicious option for a busy Saturday. Serve it as a main course or a side dish.

Ingredients:

• 3 cups broccoli florets
• 2 cups sliced mushrooms
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 3 tablespoons coconut aminos
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add broccoli and mushrooms to the skillet. Stir-fry for 5–7 minutes, until tender-crisp.
3. Stir in coconut aminos, salt, and pepper, and cook for another 2 minutes.
4. Sprinkle with sesame seeds, if desired. Serve hot over rice or noodles.

This broccoli and mushroom stir-fry is a quick, healthy, and flavorful dish that’s perfect for busy Saturdays. Its simple ingredients and bold flavors make it a go-to recipe for when you want something delicious without spending hours in the kitchen.

Broccoli & Tofu Sheet Pan Dinner

Sheet pan dinners are the epitome of convenience, and this broccoli and tofu recipe is no exception. With minimal prep and cleanup, this dish combines crispy tofu and roasted broccoli with a tangy marinade. It’s perfect for a lazy Saturday night.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss tofu and broccoli with olive oil, soy sauce, maple syrup, garlic powder, and smoked paprika.
3. Spread the mixture evenly on a sheet pan.
4. Roast for 25–30 minutes, stirring halfway through, until the tofu is crispy and the broccoli is tender.
5. Serve with rice, quinoa, or on its own.

This broccoli and tofu sheet pan dinner is a simple yet satisfying meal that’s perfect for Saturdays when you want minimal effort but maximum flavor. The crispy tofu and roasted broccoli are sure to be a hit!

Dairy-Free Broccoli Pesto Zoodles

Light, fresh, and full of flavor, these broccoli pesto zoodles are a great way to enjoy a low-carb meal without sacrificing taste. The pesto is made with broccoli and basil, creating a unique twist on a classic sauce. Perfect for a healthy Saturday lunch!

Ingredients:

• 4 medium zucchinis, spiralized
• 2 cups broccoli florets, steamed
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup olive oil
• 2 tablespoons nutritional yeast
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine steamed broccoli, basil, pine nuts, olive oil, nutritional yeast, garlic, salt, and pepper. Blend until smooth.
2. Heat a skillet over medium heat. Add spiralized zucchini and cook for 2–3 minutes, until slightly softened.
3. Toss the zoodles with the broccoli pesto until evenly coated.
4. Serve immediately, garnished with additional basil or pine nuts if desired.

These broccoli pesto zoodles are a light and refreshing dish that’s perfect for a relaxed Saturday. The vibrant flavors and healthy ingredients make this recipe a delightful alternative to traditional pasta.

Dairy-Free Broccoli and Quinoa Stuffed Bell Peppers

These stuffed bell peppers are as beautiful as they are delicious. Filled with a flavorful mixture of broccoli, quinoa, and spices, they’re a wholesome, dairy-free meal that’s perfect for a leisurely Saturday lunch or dinner. Packed with protein, fiber, and nutrients, this dish is a treat for both your taste buds and your health.

Ingredients:

• 4 large bell peppers, tops removed and seeds cleaned
• 1 cup cooked quinoa
• 1 cup broccoli florets, finely chopped
• 1/2 cup diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until softened.
3. Stir in chopped broccoli, diced tomatoes, cooked quinoa, cumin, smoked paprika, salt, and pepper. Cook for 5–7 minutes, until the mixture is well combined and heated through.
4. Stuff the bell peppers with the broccoli and quinoa mixture, pressing down to pack tightly. Place the peppers in a baking dish.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the peppers are tender.
6. Serve warm, garnished with fresh parsley if desired.

These dairy-free broccoli and quinoa stuffed bell peppers are an excellent way to add color and nutrition to your Saturday meals. With their vibrant presentation and satisfying flavors, they’re sure to become a family favorite.

Dairy-Free Broccoli Fritters with Garlic Tahini Sauce

Crispy on the outside and tender on the inside, these broccoli fritters are a fun and delicious way to enjoy your veggies. Paired with a creamy garlic tahini sauce, they make for a delightful appetizer, snack, or light meal on a laid-back Saturday afternoon.

Ingredients:

• 2 cups finely chopped broccoli florets
• 1/2 cup chickpea flour
• 1/4 cup water
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Olive oil for frying

For the Sauce:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2 tablespoons water (to thin)
• Salt to taste

Instructions:

1. In a bowl, combine chopped broccoli, chickpea flour, water, onion, garlic, smoked paprika, cumin, salt, and pepper. Mix until well combined.
2. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the broccoli mixture into the skillet and flatten slightly.
3. Cook for 3–4 minutes on each side, until golden brown. Transfer to a plate lined with paper towels.
4. For the sauce, whisk together tahini, lemon juice, garlic, water, and salt until smooth.
5. Serve the fritters warm with the garlic tahini sauce on the side.

These broccoli fritters are a tasty and creative way to enjoy a dairy-free dish. The combination of crispy fritters and tangy garlic tahini sauce makes them a hit for any occasion, especially on a relaxed Saturday.

Dairy-Free Broccoli and Rice Casserole

This dairy-free broccoli and rice casserole is a comforting classic with a healthier twist. Made with simple ingredients like rice, broccoli, and a creamy coconut milk-based sauce, this dish is perfect for a hearty Saturday dinner. It’s satisfying, wholesome, and packed with flavor.

Ingredients:

• 2 cups cooked rice
• 2 cups broccoli florets, steamed
• 1 cup coconut milk
• 1/4 cup nutritional yeast
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
3. Stir in coconut milk, nutritional yeast, thyme, salt, and pepper. Cook for 3–4 minutes, until the sauce thickens slightly.
4. In a large mixing bowl, combine cooked rice, steamed broccoli, and the sauce. Mix well.
5. Transfer the mixture to a greased casserole dish. Sprinkle breadcrumbs on top, if using.
6. Bake for 20–25 minutes, until golden and bubbly.
7. Serve warm as a main dish or side.

This broccoli and rice casserole is the ultimate comfort food, perfect for a chilly Saturday evening. Its creamy texture and savory flavor will have everyone coming back for seconds.

Dairy-Free Broccoli and Carrot Slaw with Lemon Vinaigrette

For a light and refreshing dish, try this broccoli and carrot slaw. Tossed in a zesty lemon vinaigrette, this crunchy and colorful salad is a perfect addition to any Saturday meal. It’s quick, easy, and bursting with flavor.

Ingredients:

• 2 cups shredded broccoli (broccoli stems work great)
• 1 cup shredded carrots
• 1/4 cup chopped almonds or sunflower seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded broccoli, carrots, and chopped almonds or sunflower seeds.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
3. Pour the vinaigrette over the slaw and toss to coat.
4. Let the slaw sit for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

This broccoli and carrot slaw is a bright and crunchy addition to your Saturday spread. The zesty lemon vinaigrette complements the fresh vegetables beautifully, making it a must-try for those who love vibrant and healthy dishes.

Dairy-Free Broccoli and Sweet Corn Fritters

These broccoli and sweet corn fritters are crispy, flavorful, and easy to whip up. They’re a fun and delicious way to get your veggies in, making them perfect for a casual Saturday snack or meal. Serve them with your favorite dip or enjoy them on their own.

Ingredients:

• 1 cup broccoli florets, finely chopped
• 1 cup sweet corn (fresh, frozen, or canned)
• 1/2 cup chickpea flour
• 1/4 cup water
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a mixing bowl, combine chopped broccoli, sweet corn, chickpea flour, water, garlic, smoked paprika, salt, and pepper. Mix until a batter forms.
2. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the skillet and flatten slightly.
3. Cook for 3–4 minutes on each side, until golden brown and crispy.
4. Transfer to a plate lined with paper towels to remove excess oil.
5. Serve warm with your favorite dipping sauce.

These broccoli and sweet corn fritters are a delightful dairy-free treat that’s perfect for a relaxed Saturday. With their crispy exterior and flavorful interior, they’re sure to be a hit with kids and adults alike.

Note: More recipes are coming soon!