50+ Easy and Tasty Saturday Dairy-Free Ninja Foodi Recipes to Delight

Saturdays are the perfect time to unwind, try new recipes, and enjoy delicious meals that don’t require too much effort.

If you’re following a dairy-free lifestyle or simply want to incorporate more plant-based meals into your diet, the Ninja Foodi is an excellent kitchen appliance to help you create flavorful and easy dishes.

From hearty casseroles to light salads, the versatility of the Ninja Foodi allows you to prepare everything from crispy air-fried snacks to savory stews.

In this blog post, we’ve compiled 50+ mouthwatering dairy-free recipes that you can make in your Ninja Foodi, perfect for those laid-back Saturday afternoons or evenings.

Whether you’re cooking for a family, hosting friends, or just enjoying a solo meal, these recipes will leave you satisfied without the need for dairy.

Let’s dive into some of the best dairy-free recipes you can make with your Ninja Foodi!

50+ Easy and Tasty Saturday Dairy-Free Ninja Foodi Recipes to Delight

The Ninja Foodi offers endless possibilities for creating satisfying, delicious, and easy dairy-free meals.

Whether you’re craving comfort food, a fresh salad, or a decadent dessert, the 50+ recipes we’ve shared here will help you make the most of your Saturday afternoons and evenings.

These dishes are not only dairy-free but also packed with vibrant flavors, nutritious ingredients, and creative cooking techniques.

With the Ninja Foodi, making healthy and tasty meals has never been easier.

So next time you find yourself searching for Saturday meal inspiration, turn to your Ninja Foodi and get ready to enjoy an array of dairy-free dishes that everyone will love.

From breakfast to dinner and everything in between, these recipes will help you create memorable meals with ease!

Crispy Air-Fried Cauliflower Wings

Perfect for a Saturday movie night or game day, these crispy cauliflower wings are a healthier twist on the classic comfort food. Using the Ninja Foodi’s air fryer function, you’ll get tender, flavorful bites coated in a crunchy exterior—all without a drop of dairy. These versatile wings can be dressed in your favorite sauce, making them a crowd-pleaser for any occasion.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup almond milk (or any unsweetened plant-based milk)
• 1 cup all-purpose flour (or gluten-free flour if desired)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup breadcrumbs (panko works well)
• 1/2 cup buffalo sauce or barbecue sauce

Instructions:

1. Preheat your Ninja Foodi using the air fryer function at 375°F (190°C).
2. In a mixing bowl, combine almond milk, flour, garlic powder, smoked paprika, salt, and black pepper to create a batter.
3. Dip each cauliflower floret into the batter, ensuring it’s well coated.
4. Roll the battered florets in breadcrumbs for extra crunch.
5. Place the coated florets in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket halfway through.
6. Once crispy, transfer the wings to a bowl and toss them in your chosen sauce.
7. Serve immediately with celery sticks and dairy-free ranch or dipping sauce.

These crispy cauliflower wings are a guilt-free indulgence that’s perfect for Saturday snacking. They’re easy to customize, and their crunchy exterior paired with bold flavors will keep everyone coming back for more.

Creamy Coconut Tomato Soup

This rich, dairy-free tomato soup is ideal for a cozy Saturday lunch. Using the Ninja Foodi, you can blend and cook the soup to perfection in one pot. The creamy texture comes from coconut milk, making it both vegan and satisfying. Pair it with some crusty bread for a wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 cans (14.5 oz each) of diced tomatoes
• 1 cup vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Set your Ninja Foodi to the sauté function and heat olive oil. Add onion and garlic, sautéing until soft and fragrant.
2. Stir in dried basil, oregano, and red pepper flakes.
3. Add diced tomatoes and vegetable broth. Bring to a simmer, then close the lid and pressure cook on high for 10 minutes.
4. Release the pressure and carefully open the lid. Using an immersion blender, blend the soup until smooth.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil and a drizzle of olive oil.

This creamy coconut tomato soup is a comforting dish that’s both easy to make and loaded with flavor. With its velvety texture and savory notes, it’s bound to become a Saturday staple.

Dairy-Free Breakfast Hash

Start your Saturday morning right with this hearty and nutritious breakfast hash. Packed with veggies and cooked to perfection in the Ninja Foodi, this recipe is a wholesome way to fuel your day. Whether served on its own or topped with an egg substitute, it’s a delicious dairy-free delight.

Ingredients:

• 2 tablespoons olive oil
• 2 medium sweet potatoes, diced
• 1 bell pepper, diced
• 1 small zucchini, diced
• 1/2 cup mushrooms, sliced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh parsley, for garnish

Instructions:

1. Set your Ninja Foodi to the sauté function and heat olive oil.
2. Add diced sweet potatoes and cook for 5 minutes, stirring occasionally.
3. Add bell pepper, zucchini, and mushrooms, stirring to combine.
4. Season with smoked paprika, garlic powder, black pepper, and salt.
5. Switch to the air fryer function and cook at 375°F (190°C) for 10-15 minutes, stirring halfway through, until the vegetables are crispy and golden.
6. Garnish with fresh parsley and serve immediately.

This breakfast hash is a vibrant and filling dish that’s easy to customize with your favorite vegetables. Perfect for a leisurely Saturday morning, it’s a meal that satisfies without any dairy.

Teriyaki Tofu Stir-Fry

This teriyaki tofu stir-fry is a quick, flavorful dish perfect for a busy Saturday evening. Made entirely in the Ninja Foodi, the tofu is air-fried for a crispy texture, then tossed with colorful vegetables and a homemade teriyaki sauce. It’s a healthy, dairy-free dinner the whole family will love.

Ingredients:

• 1 block of extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic

Instructions:

1. Toss tofu cubes in cornstarch until evenly coated. Air fry in the Ninja Foodi at 375°F (190°C) for 10-12 minutes until golden and crispy.
2. Remove tofu and set aside. Add sesame oil to the pot and sauté the broccoli, bell pepper, and carrot until tender.
3. In a small bowl, mix soy sauce, maple syrup, rice vinegar, ginger, and garlic. Pour the sauce over the vegetables and simmer for 2 minutes.
4. Add the tofu back into the pot and toss to coat in the sauce.
5. Serve hot over steamed rice or noodles.

This teriyaki tofu stir-fry is a balanced, flavorful meal that showcases how versatile the Ninja Foodi can be. The crispy tofu and savory sauce make it a standout choice for Saturday dinners.

Dairy-Free Banana Oat Muffins

These banana oat muffins are a sweet, healthy treat to enjoy on a relaxed Saturday afternoon. Made with simple ingredients and baked to perfection in the Ninja Foodi, they’re moist, flavorful, and completely dairy-free. Great for breakfast, snacks, or dessert!

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat the Ninja Foodi using the bake/roast function at 350°F (175°C).
2. In a large bowl, mix mashed bananas, maple syrup, coconut oil, almond milk, and vanilla extract until well combined.
3. Add rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined.
4. Spoon the batter into silicone muffin cups, filling each about 3/4 full.
5. Place the muffin cups in the Ninja Foodi and bake for 15-20 minutes or until a toothpick comes out clean.
6. Let cool for 5 minutes before serving.

These banana oat muffins are the perfect Saturday baking project. Easy to whip up and loaded with wholesome ingredients, they’re a dairy-free treat you can enjoy any time of the day.

Vegan Sweet Potato Chili

This hearty vegan sweet potato chili is a comforting and flavorful dish perfect for chilly Saturday evenings. The Ninja Foodi’s pressure cooking function helps to create a rich, smoky broth while the sweet potatoes add a touch of natural sweetness. With beans, peppers, and a variety of spices, it’s a filling meal that’s completely dairy-free and perfect for meal prepping.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth

Instructions:

1. Set the Ninja Foodi to the sauté function and heat olive oil. Add onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
2. Add the sweet potato, diced tomatoes, beans, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
3. Pour in vegetable broth and close the lid. Set the Ninja Foodi to pressure cook on high for 10 minutes.
4. Once done, carefully release the pressure and open the lid. Stir the chili and adjust seasoning to taste.
5. Serve hot, garnished with chopped cilantro or avocado if desired.

This vegan sweet potato chili is a warm and filling meal that’s perfect for a relaxing Saturday night. It’s packed with nutrients and bursting with flavor, making it a great dairy-free option for any chili lover.

BBQ Portobello Mushroom Burgers

Grilled BBQ portobello mushrooms make for a juicy, satisfying burger without any dairy. This recipe, made in the Ninja Foodi, combines the earthy flavor of portobello mushrooms with a smoky BBQ glaze. It’s perfect for a Saturday barbecue or a simple, tasty dinner.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 2 tablespoons olive oil
• 1/4 cup BBQ sauce (dairy-free)
• 4 whole wheat or gluten-free buns
• 1 small red onion, sliced
• 1 avocado, sliced
• Lettuce leaves

Instructions:

1. Preheat the Ninja Foodi on the grill function at 400°F (200°C).
2. Brush the mushroom caps with olive oil and season with salt and pepper.
3. Grill the mushrooms in the Ninja Foodi for 5-7 minutes on each side, brushing with BBQ sauce during the last few minutes of grilling.
4. Toast the buns on the grill for 1-2 minutes until lightly golden.
5. Assemble the burgers: place a mushroom cap on each bun, and top with sliced onion, avocado, and lettuce.
6. Serve immediately with extra BBQ sauce on the side.

These BBQ portobello mushroom burgers are a delicious dairy-free alternative to traditional burgers. The smoky flavor and juicy texture of the mushrooms make them a perfect Saturday evening treat for vegans and non-vegans alike.

Dairy-Free Lemon Herb Risotto

This creamy, flavorful lemon herb risotto is a wonderful dairy-free dinner option that’s light yet satisfying. Using the Ninja Foodi’s pressure cooking function, this recipe eliminates the need for constant stirring while still delivering a perfectly cooked risotto. The fresh lemon and herbs brighten up the dish, making it ideal for a Saturday dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 2 1/2 cups vegetable broth
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Set the Ninja Foodi to sauté and heat olive oil. Add onion and garlic, cooking until softened, about 3-5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. If using wine, pour it in and let it cook for 1 minute, then add vegetable broth, lemon zest, and a pinch of salt.
4. Close the Ninja Foodi lid and set to pressure cook on high for 6 minutes.
5. Once done, release the pressure and open the lid. Stir in lemon juice, nutritional yeast, fresh parsley, and additional salt and pepper as needed.
6. Serve hot with extra parsley or lemon zest as a garnish.

This dairy-free lemon herb risotto is a fresh, vibrant dish that’s perfect for a light but indulgent Saturday meal. Its creamy texture and bright lemon flavor make it a standout dish that’s sure to please everyone.

Air-Fried Zucchini Fries

These crispy air-fried zucchini fries are a fun and healthy snack or side dish for your Saturday meals. Made with a light breadcrumb coating and air-fried to perfection in the Ninja Foodi, they’re a great dairy-free option to satisfy your craving for something crunchy and savory.

Ingredients:

• 2 medium zucchinis, cut into fries
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• Salt to taste
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil

Instructions:

1. Preheat the Ninja Foodi on the air fryer function at 375°F (190°C).
2. In a shallow bowl, combine breadcrumbs, garlic powder, paprika, black pepper, and salt.
3. Dip zucchini fries into almond milk, then coat in the breadcrumb mixture.
4. Lightly spray the air fryer basket with olive oil and arrange the zucchini fries in a single layer.
5. Air fry for 10-12 minutes, shaking the basket halfway through.
6. Serve hot with your favorite dipping sauce, such as dairy-free ranch or marinara.

These zucchini fries are a crispy, satisfying snack or side that’s perfect for a Saturday gathering. They’re quick to prepare, completely dairy-free, and pair wonderfully with a variety of dips, making them a must-try in your Ninja Foodi.

Dairy-Free Chocolate Avocado Pudding

End your Saturday with this indulgent, yet healthy, dairy-free chocolate avocado pudding. The creamy texture comes from ripe avocados, and the rich cocoa powder gives it a decadent flavor. This dessert is simple to make and perfect for anyone looking for a satisfying treat that’s free from dairy and refined sugar.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or more to adjust consistency)

Instructions:

1. In a food processor or blender, combine avocados, cocoa powder, maple syrup, vanilla extract, and salt.
2. Blend until smooth, adding almond milk slowly until you reach your desired consistency.
3. Taste and adjust sweetness or cocoa powder as needed.
4. Refrigerate the pudding for at least 1 hour before serving.
5. Serve chilled, topped with fresh berries or dairy-free whipped cream.

This dairy-free chocolate avocado pudding is a rich and velvety dessert that satisfies your sweet tooth without compromising on health. It’s the perfect Saturday treat that’s quick to make and incredibly indulgent.

Vegan Shepherd’s Pie

This hearty vegan shepherd’s pie is perfect for a satisfying Saturday dinner. The rich, savory filling made with lentils and vegetables is topped with a creamy mashed potato layer. This dairy-free version of the classic comfort food will please even the non-vegans at your table. Plus, it’s easy to prepare using the Ninja Foodi!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup cooked lentils
• 1/2 cup frozen peas
• 1/2 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 2 tablespoons dairy-free butter
• Salt and pepper to taste

Instructions:

1. Set the Ninja Foodi to sauté mode and heat olive oil. Add onion, garlic, carrot, and celery, cooking until softened, about 5-7 minutes.
2. Stir in cooked lentils, frozen peas, vegetable broth, thyme, rosemary, salt, and pepper. Let it simmer for 5 minutes.
3. Meanwhile, boil the potatoes in the Ninja Foodi on the pressure cook function for 8 minutes, then release the pressure and drain.
4. Mash the potatoes with almond milk, dairy-free butter, salt, and pepper until creamy.
5. Transfer the lentil mixture to a baking dish or the Ninja Foodi pot, spreading it evenly. Top with mashed potatoes and smooth the top.
6. Use the bake function to cook at 375°F (190°C) for 20 minutes, until the top is golden and crispy.

This vegan shepherd’s pie is a comforting, filling meal that’s perfect for a Saturday night dinner. The combination of lentils, vegetables, and mashed potatoes creates a satisfying dish that’s both healthy and indulgent, with plenty of flavors to please everyone.

Sweet and Spicy Chickpea Tacos

These sweet and spicy chickpea tacos are a fun, flavorful dish to enjoy on a Saturday evening. The chickpeas are roasted to perfection in the Ninja Foodi, creating a crispy exterior and tender interior, then tossed in a sweet and spicy sauce. These tacos are an easy, dairy-free option for taco night.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 8 small corn tortillas
• Fresh cilantro, for garnish
• Sliced avocado, for topping

Instructions:

1. Preheat the Ninja Foodi on the air fryer function at 375°F (190°C).
2. Toss chickpeas with olive oil, chili powder, paprika, cayenne pepper, and salt. Air fry for 10-12 minutes, shaking the basket halfway through.
3. In a small bowl, whisk together maple syrup, soy sauce, and lime juice.
4. Once the chickpeas are crispy, transfer them to a bowl and toss with the sweet and spicy sauce.
5. Warm the tortillas in the Ninja Foodi for 1-2 minutes.
6. Assemble the tacos: divide the chickpeas among the tortillas and top with fresh cilantro and sliced avocado.

These sweet and spicy chickpea tacos are a delightful and satisfying dairy-free dish perfect for a Saturday taco night. The crispy chickpeas and tangy sauce create a flavorful experience that’s both sweet and savory.

Dairy-Free Pasta Primavera

This fresh and vibrant dairy-free pasta primavera is a simple yet delicious dish made with a variety of seasonal vegetables. The Ninja Foodi simplifies the cooking process, allowing you to steam the vegetables and cook the pasta at the same time. Toss everything together with a light, dairy-free pesto sauce, and you have the perfect Saturday dinner!

Ingredients:

• 8 oz pasta (gluten-free if desired)
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup bell peppers, sliced
• 1/2 cup frozen peas
• 2 tablespoons fresh basil, chopped
• 1/4 cup dairy-free pesto sauce (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Set the Ninja Foodi to pressure cook and cook the pasta according to package instructions. When the pasta is almost done, add the peas to steam on top.
2. While the pasta cooks, heat olive oil in the Ninja Foodi on sauté mode. Add zucchini, bell peppers, and tomatoes, and sauté until tender, about 5 minutes.
3. Once the pasta is cooked, drain and toss it with the sautéed vegetables, fresh basil, and dairy-free pesto sauce.
4. Season with salt and pepper to taste. Serve hot.

This dairy-free pasta primavera is a light, nutritious dish full of vibrant vegetables and fresh herbs. It’s perfect for a Saturday evening when you want a wholesome and satisfying meal that’s easy to prepare and bursting with flavor.

Air-Fried Crispy Chickpea Salad

This air-fried crispy chickpea salad is a satisfying and healthy option for a light Saturday meal. The crispy chickpeas add a crunchy texture to the fresh vegetables, making it a perfect salad for lunch or dinner. It’s a great way to enjoy a dairy-free, protein-packed dish that’s both flavorful and filling.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 1 cucumber, sliced
• 1 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons tahini dressing

Instructions:

1. Preheat the Ninja Foodi on the air fryer function at 375°F (190°C).
2. Toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Air fry for 12-15 minutes, shaking the basket halfway through.
3. While the chickpeas cook, assemble the salad by arranging mixed greens, cucumber, avocado, and tomatoes in a large bowl.
4. Once the chickpeas are crispy, add them to the salad and drizzle with tahini dressing.
5. Toss gently and serve immediately.

This air-fried crispy chickpea salad is a light yet satisfying meal for a Saturday lunch or dinner. The crispy chickpeas provide a delicious crunch, and the creamy tahini dressing ties everything together. It’s a healthy, dairy-free option that’s as flavorful as it is nutritious.

Dairy-Free Mango Coconut Chia Pudding

This refreshing mango coconut chia pudding is the perfect dairy-free dessert or breakfast for a Saturday morning. It’s made with coconut milk and sweetened with mango puree, offering a tropical twist. The chia seeds provide a boost of fiber and omega-3s, making this pudding both delicious and nourishing.

Ingredients:

• 1/2 cup chia seeds
• 1 cup coconut milk
• 1/2 cup mango puree
• 1 tablespoon maple syrup (optional)
• 1/4 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together chia seeds, coconut milk, mango puree, maple syrup, and vanilla extract.
2. Cover and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
3. Stir the pudding before serving and top with fresh mango slices or shredded coconut.

This dairy-free mango coconut chia pudding is a light and refreshing treat that’s perfect for a Saturday breakfast or dessert. It’s naturally sweetened and packed with nutrients, making it a healthy choice that feels indulgent.

Note: More recipes are coming soon!