30+ Deliciously Easy Saturday Dairy-Free Potluck Recipes to Make

Potlucks are a wonderful way to bring together friends, family, and colleagues to enjoy delicious, homemade dishes.

However, when you’re catering to a crowd with different dietary needs, finding recipes that everyone can enjoy can be a bit tricky.

If you’re hosting or attending a Saturday potluck and want to ensure that your contribution is dairy-free, you’re in the right place!

Whether you’re avoiding dairy for health reasons, ethical choices, or simply trying to incorporate more plant-based meals into your diet, these 30+ Saturday dairy-free potluck recipes offer a variety of options that are flavorful, satisfying, and perfect for sharing.

From savory appetizers to hearty mains and refreshing sides, this list has something for everyone.

Say goodbye to the worry of finding a dish that everyone can eat and say hello to crowd-pleasing recipes that will leave everyone coming back for more!

30+ Deliciously Easy Saturday Dairy-Free Potluck Recipes to Make

Dairy-free dishes don’t have to be bland or boring.

With a little creativity and the right ingredients, you can serve up an array of vibrant, flavorful, and satisfying dishes that will please both dairy-free eaters and non-dairy-free guests alike.

Whether you’re bringing a comforting main dish like vegan mushroom stroganoff, a refreshing quinoa salad, or a delicious dessert like dairy-free lemon bars, these 30+ recipes are guaranteed to make your next Saturday potluck a delicious success.

So gather your ingredients, roll up your sleeves, and get ready to share some fantastic dairy-free dishes with your loved ones!

Roasted Veggie and Quinoa Salad with Lemon-Tahini Dressing

This vibrant roasted veggie and quinoa salad is a crowd-pleasing, nutrient-packed dish perfect for a Saturday potluck. Featuring a mix of roasted seasonal vegetables, protein-rich quinoa, and a creamy lemon-tahini dressing, this recipe offers a delightful balance of flavors and textures. It’s entirely dairy-free, making it an inclusive option for guests with dietary restrictions.

Ingredients:
For the Salad:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups broccoli florets
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 medium sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped parsley
• 1/4 cup toasted sunflower seeds

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 3–4 tablespoons water (to thin)
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water, then cook it with water or vegetable broth in a medium pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
3. Toss the vegetables (broccoli, zucchini, bell pepper, and sweet potato) with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through.
4. While the veggies are roasting, whisk together the tahini, lemon juice, maple syrup, minced garlic, and water until smooth. Adjust consistency and seasoning as needed.
5. In a large bowl, combine the quinoa, roasted vegetables, parsley, and sunflower seeds. Drizzle the dressing over the salad and toss gently to combine.
6. Serve at room temperature or chilled.

This roasted veggie and quinoa salad is an excellent choice for a potluck, as it can be prepared ahead of time and served cold or at room temperature. The creamy lemon-tahini dressing adds a tangy richness without dairy, ensuring everyone at the table can enjoy this healthy, vibrant dish.

Sweet Potato and Black Bean Tacos with Avocado Salsa

These sweet potato and black bean tacos are a dairy-free twist on a potluck favorite. Packed with smoky, spiced roasted sweet potatoes, hearty black beans, and a zesty avocado salsa, this dish is flavorful, filling, and sure to impress. Perfect for sharing, these tacos are both easy to make and highly customizable.

Ingredients:
For the Sweet Potato Filling:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Pinch of salt

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• Salt to taste

For Serving:

• Small corn tortillas
• Chopped cilantro
• Lime wedges

Instructions:

1. Preheat your oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through.
2. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat. Stir in cumin, garlic powder, and salt. Keep warm.
3. Prepare the avocado salsa by combining avocado, red onion, jalapeño, lime juice, and salt in a bowl. Gently toss to combine.
4. Warm the tortillas in a skillet or oven.
5. Assemble the tacos by layering sweet potatoes, black beans, and avocado salsa onto each tortilla. Garnish with chopped cilantro and serve with lime wedges.

These sweet potato and black bean tacos are a potluck winner, offering bold flavors and a satisfying plant-based option. The creamy avocado salsa provides a refreshing contrast to the smoky roasted sweet potatoes, making this dish an irresistible addition to any Saturday gathering.

Coconut Milk Rice Pudding with Spiced Pear Compote

This coconut milk rice pudding is a rich and comforting dessert that’s entirely dairy-free. Paired with a spiced pear compote, it offers a perfect balance of creamy and fruity flavors. This recipe is ideal for potlucks because it’s easy to make ahead and can be served warm or chilled.

Ingredients:
For the Rice Pudding:

• 1 cup Arborio rice
• 3 cups unsweetened coconut milk
• 1/2 cup water
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

For the Spiced Pear Compote:

• 3 ripe pears, peeled and diced
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions:

1. In a medium saucepan, combine Arborio rice, coconut milk, water, maple syrup, vanilla, and salt. Cook over medium heat, stirring frequently, for 25–30 minutes until the rice is tender and the mixture thickens. Remove from heat and let cool slightly.
2. To make the spiced pear compote, combine pears, orange juice, maple syrup, cinnamon, and nutmeg in a saucepan. Cook over medium heat for 10–12 minutes, stirring occasionally, until the pears are soft and the sauce thickens.
3. Serve the rice pudding in individual cups or a large serving dish, topped with the warm spiced pear compote.

This creamy coconut milk rice pudding with spiced pear compote is a delightful way to end a potluck meal. Its dairy-free, subtly sweet flavor ensures it’s a crowd-pleaser, while the warm spices make it perfect for sharing on cozy Saturday gatherings.

Mediterranean Chickpea Salad with Lemon-Oregano Dressing

This Mediterranean chickpea salad is a colorful, nutrient-dense dish that’s perfect for any Saturday potluck. The combination of protein-packed chickpeas, fresh vegetables, and a zesty lemon-oregano dressing makes it both refreshing and satisfying. It’s a great make-ahead option, and it’s naturally dairy-free and vegan.

Ingredients:
For the Salad:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled dairy-free feta (optional)

For the Lemon-Oregano Dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, olives, parsley, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. If using, sprinkle the dairy-free feta on top just before serving.

This Mediterranean chickpea salad is a vibrant and nutritious dish that will be a hit at your potluck. The lemon-oregano dressing adds a bright, tangy flavor that brings the ingredients together, while the fresh herbs provide a refreshing finish. It’s light yet filling, making it an excellent choice for guests with dietary preferences or restrictions.

Spaghetti Squash with Tomato Basil Marinara

This dairy-free spaghetti squash with tomato basil marinara is a light, delicious alternative to traditional pasta. Roasted spaghetti squash is topped with a rich, homemade tomato basil marinara sauce, creating a dish that’s both comforting and healthy. It’s perfect for anyone looking for a gluten-free, dairy-free option at a potluck.

Ingredients:
For the Spaghetti Squash:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Tomato Basil Marinara:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. While the squash is roasting, prepare the marinara sauce. In a large pan, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
4. Once the squash is done, use a fork to scrape the flesh into strands. Divide the spaghetti squash between plates and top with the marinara sauce. Garnish with fresh basil.

This spaghetti squash with tomato basil marinara is a perfect potluck dish for anyone looking for a dairy-free and gluten-free option. The spaghetti squash provides a mild, slightly sweet base for the flavorful tomato marinara, making it a comforting yet light meal. It’s easy to make in advance and can be served either warm or at room temperature.

Vegan Stuffed Mushrooms with Cashew Cheese

These vegan stuffed mushrooms are savory, bite-sized delights that are perfect for potlucks. With a creamy, dairy-free cashew cheese filling and a blend of herbs, these mushrooms make an impressive and satisfying appetizer. They are full of flavor, and because they’re entirely plant-based, they cater to a wide variety of dietary needs.

Ingredients:
For the Stuffed Mushrooms:

• 16 large cremini or white mushrooms, stems removed
• 1 tablespoon olive oil
• 1/4 cup red onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup breadcrumbs (make sure they’re dairy-free)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the Cashew Cheese Filling:

• 1/2 cup raw cashews, soaked in water for 4 hours or overnight
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 cup water (or as needed for consistency)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the cashew cheese, drain the soaked cashews and place them in a blender or food processor. Add nutritional yeast, lemon juice, olive oil, garlic powder, and a pinch of salt and pepper. Add water gradually until the mixture is smooth and creamy.
3. Heat olive oil in a pan over medium heat. Sauté the onion and garlic for 3-4 minutes until softened.
4. Remove from heat and stir in the breadcrumbs, parsley, and a pinch of salt and pepper. Add the cashew cheese filling and mix well.
5. Spoon the mixture into the mushroom caps and place them on a baking sheet.
6. Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden.

These vegan stuffed mushrooms with cashew cheese are the perfect dairy-free appetizer for a Saturday potluck. The creamy cashew filling and the savory herbs make these bite-sized delights irresistible. Easy to prepare ahead of time, they’re sure to be a hit with everyone, regardless of their dietary preferences.

BBQ Jackfruit Sliders

These BBQ jackfruit sliders are a perfect dairy-free and vegan alternative to pulled pork sandwiches. The jackfruit has a meaty texture that soaks up the smoky, tangy barbecue sauce, making it an ideal filling for sliders. They’re easy to make, bursting with flavor, and will definitely be a crowd favorite at your next Saturday potluck.

Ingredients:
For the Sliders:

• 2 cans (20 oz) young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1/2 red onion, thinly sliced
• 1/2 cup barbecue sauce (ensure it’s dairy-free)
• 12 mini slider buns (dairy-free)
• 1/4 cup fresh cilantro, chopped

Optional Toppings:

• Sliced pickles
• Coleslaw (dairy-free)

Instructions:

1. Drain and rinse the jackfruit, then shred it using your hands or two forks to create a pulled texture.
2. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the shredded jackfruit to the skillet and cook for 5-7 minutes until it starts to brown slightly.
4. Pour in the barbecue sauce, stirring to coat the jackfruit evenly. Simmer for 10-12 minutes, allowing the sauce to thicken and the flavors to meld together.
5. Toast the slider buns lightly in a separate pan or oven.
6. Assemble the sliders by placing a spoonful of the BBQ jackfruit on the bottom half of each bun, then topping with cilantro and optional toppings like pickles or coleslaw. Place the top bun on and serve.

These BBQ jackfruit sliders are a fantastic dairy-free, vegan option for a potluck. The jackfruit’s texture mimics pulled pork, and the barbecue sauce adds a smoky, rich flavor that will appeal to meat eaters and vegetarians alike. Easy to prepare and serve, they’re sure to be a hit at your next gathering.

Lemon-Rosemary Roasted Potato Wedges

These lemon-rosemary roasted potato wedges are a simple yet flavorful side dish that is naturally dairy-free and perfect for a Saturday potluck. The crispy potatoes are seasoned with fragrant rosemary, garlic, and a touch of lemon zest, creating a savory treat that pairs wonderfully with almost any main dish.

Ingredients:

• 6 medium russet potatoes, scrubbed and cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons fresh rosemary, finely chopped
• 2 garlic cloves, minced
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, rosemary, garlic, lemon zest, salt, and pepper. Ensure the wedges are well-coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 30–35 minutes, flipping halfway through, until the potatoes are golden and crispy.
5. Serve warm as a side dish at the potluck, garnished with a bit of extra rosemary or lemon zest if desired.

These lemon-rosemary roasted potato wedges are the perfect dairy-free side dish that’s both easy to prepare and packed with flavor. The combination of crispy potatoes, fragrant rosemary, and fresh lemon zest makes them a delicious and universally loved option for any potluck or gathering. Serve them hot or at room temperature for maximum enjoyment.

Thai-Inspired Coconut Curry Noodles

These Thai-inspired coconut curry noodles are a rich and aromatic dish that’s entirely dairy-free. The creamy coconut milk base is infused with red curry paste, ginger, and lime, creating a deliciously fragrant sauce for the rice noodles. Perfect for a potluck, this dish is both filling and flavorful, making it an excellent option for a dairy-free crowd.

Ingredients:
For the Noodles:

• 8 oz rice noodles
• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup sliced mushrooms
• 1/4 cup green onions, chopped
• 1 tablespoon fresh cilantro, chopped

For the Coconut Curry Sauce:

• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• 1 teaspoon grated ginger
• 1 garlic clove, minced

Instructions:

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. Heat sesame oil in a large pan over medium heat. Add the bell pepper, carrot, and mushrooms, and sauté for 5–7 minutes, or until the vegetables are tender.
3. In a separate saucepan, combine coconut milk, red curry paste, soy sauce, maple syrup, lime juice, ginger, and garlic. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
4. Toss the cooked noodles with the sautéed vegetables and pour the coconut curry sauce over the top. Stir gently to combine, making sure the noodles are well-coated.
5. Garnish with chopped green onions and fresh cilantro before serving.

These Thai-inspired coconut curry noodles are a wonderfully fragrant, creamy, and satisfying dish that works perfectly for a dairy-free potluck. The combination of vegetables, rice noodles, and coconut curry sauce creates a harmonious blend of textures and flavors that will leave guests coming back for more. This dish can be served warm or at room temperature, making it a great option for a potluck setting.

Vegan Mushroom Stroganoff

This dairy-free vegan mushroom stroganoff is a rich, creamy, and comforting dish that makes an excellent addition to any potluck. The creamy sauce, made with coconut milk and vegetable broth, pairs perfectly with sautéed mushrooms and onions, creating a satisfying and indulgent meal. It’s the perfect plant-based twist on a classic favorite, offering a hearty option for guests with dietary restrictions.

Ingredients:

• 1 lb (450g) cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 tablespoon flour (use gluten-free if needed)
• 1 cup vegetable broth
• 1 cup coconut milk (or any dairy-free milk)
• 1 tablespoon Dijon mustard
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• 12 oz egg-free or gluten-free pasta (such as fettuccine)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
3. Add the mushrooms and thyme, cooking for 5–7 minutes until the mushrooms release their moisture and begin to brown.
4. Stir in the flour and cook for 1 minute to form a roux. Slowly add the vegetable broth while stirring, then pour in the coconut milk.
5. Stir in the mustard and nutritional yeast (if using), then let the sauce simmer for 10 minutes, stirring occasionally, until it thickens.
6. Season with salt and pepper to taste, then toss the cooked pasta into the sauce, ensuring it’s well-coated.
7. Garnish with fresh parsley and serve warm.

This vegan mushroom stroganoff is a decadent, comforting dish that will surely please a crowd at any potluck. The creamy coconut-based sauce combined with the earthy mushrooms offers a rich and satisfying flavor, while the pasta adds heartiness to the dish. It’s easy to prepare, can be made in advance, and works well as a main course for a dairy-free meal.

Roasted Red Pepper Hummus with Veggie Sticks

This roasted red pepper hummus is a simple, flavorful, and dairy-free appetizer that’s perfect for any potluck. The smoky sweetness of the roasted peppers complements the creaminess of the chickpeas, while tahini adds richness. Serve with an assortment of fresh veggie sticks for a healthy and satisfying dip option.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large roasted red pepper, peeled and chopped (use jarred or homemade)
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup water (adjust for desired consistency)
• Veggie sticks (carrots, cucumber, celery, bell peppers, etc.) for serving

Instructions:

1. In a food processor, combine chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper.
2. Process until smooth, adding water a little at a time to reach your desired consistency.
3. Taste and adjust seasoning if needed, adding more salt, lemon juice, or paprika.
4. Transfer the hummus to a serving bowl and serve with an assortment of fresh veggie sticks.

This roasted red pepper hummus is a vibrant and flavorful dip that’s perfect for a dairy-free potluck spread. Its smooth texture and rich, smoky flavor make it an excellent choice for serving with fresh vegetables or even pita bread. It’s easy to prepare and can be made in advance, making it a great option for busy hosts looking to bring something light yet satisfying to the table.

Spicy Roasted Cauliflower Bites

These spicy roasted cauliflower bites are a crispy, flavorful, and healthy snack perfect for any dairy-free potluck. The cauliflower is coated in a spicy blend of seasonings and roasted until crispy, creating a snack that’s both savory and satisfying. Whether served on their own or with a dip, these bites are sure to be a hit.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1/4 cup dairy-free ranch or dipping sauce (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper until evenly coated.
3. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25–30 minutes, flipping the florets halfway through, until golden brown and crispy.
5. Garnish with fresh parsley and serve with dairy-free ranch or your preferred dipping sauce.

These spicy roasted cauliflower bites are a delicious and healthy snack option for a dairy-free potluck. The combination of smoky paprika and cayenne creates a flavorful, spicy kick, while the cauliflower becomes wonderfully crispy during roasting. These bites are perfect on their own or paired with a creamy dipping sauce, making them a versatile and crowd-pleasing choice for any gathering.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a flavorful and satisfying dairy-free option perfect for a Saturday potluck. The roasted sweet potatoes are slightly caramelized, while the black beans add heartiness and protein. Topped with fresh cilantro, avocado, and a zesty lime dressing, these tacos offer a delicious plant-based alternative that everyone will love.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas (check to ensure they’re dairy-free)
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup red onion, finely chopped
• Hot sauce (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat. Stir occasionally and season with a pinch of salt.
4. Once the sweet potatoes are roasted, warm the tortillas in a dry pan or oven.
5. To assemble the tacos, spoon a portion of the roasted sweet potatoes and black beans onto each tortilla. Top with avocado slices, chopped cilantro, red onion, and a squeeze of lime. Add hot sauce if desired.

These sweet potato and black bean tacos are a delicious, healthy, and dairy-free dish that’s perfect for a potluck. The combination of roasted sweet potatoes and black beans offers a savory and slightly sweet flavor, while the toppings bring freshness and a burst of zest. These tacos are easy to make, customizable, and will surely be a hit with both vegans and non-vegans alike.

Lemon and Herb Quinoa Salad

This lemon and herb quinoa salad is light, refreshing, and bursting with flavors. Packed with protein-rich quinoa, fresh herbs, and a tangy lemon dressing, it’s a perfect dairy-free, gluten-free option for any potluck. It’s also versatile enough to pair with a variety of main dishes or serve as a standalone salad.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Bring the water to a boil in a medium saucepan. Add the quinoa and reduce the heat to a simmer. Cover and cook for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
2. Remove from heat and fluff the quinoa with a fork. Let it cool to room temperature or chill in the fridge for faster cooling.
3. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, parsley, and mint.
4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
5. Pour the dressing over the quinoa mixture and toss gently to combine.
6. Serve chilled or at room temperature.

This lemon and herb quinoa salad is a vibrant, flavorful dish that’s perfect for a dairy-free potluck. The light lemon dressing brings out the fresh flavors of the herbs and vegetables, while the quinoa adds a satisfying protein boost. It’s easy to make in advance and can be served chilled or at room temperature, making it an ideal side dish for any gathering.

Baked Zucchini Fritters with Tzatziki Sauce

These baked zucchini fritters are a crispy, savory, and light dairy-free option that’s perfect for a potluck. Made with shredded zucchini, chickpea flour, and fresh herbs, these fritters are baked to golden perfection and served with a tangy dairy-free tzatziki sauce. They’re an easy, healthy snack or appetizer that will please both vegans and non-vegans alike.

Ingredients:
For the Fritters:

• 2 medium zucchinis, grated
• 1/2 cup chickpea flour
• 1/4 cup breadcrumbs (ensure they’re dairy-free)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for brushing)

For the Tzatziki Sauce:

• 1/2 cup dairy-free Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
3. In a large bowl, combine the zucchini, chickpea flour, breadcrumbs, parsley, dill, garlic powder, salt, and pepper. Mix until the mixture holds together.
4. Shape the mixture into small fritters and place them on the prepared baking sheet. Lightly brush each fritter with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. For the tzatziki sauce, combine all ingredients in a small bowl and stir until smooth.
7. Serve the fritters warm with a side of tzatziki sauce.

These baked zucchini fritters are the perfect dairy-free, gluten-free appetizer for any potluck. Crispy on the outside and tender on the inside, they’re full of fresh flavor and paired with a refreshing tzatziki sauce for the perfect balance. These fritters are a great way to use up summer zucchini and offer a healthy, satisfying snack that will be enjoyed by everyone.

Note: More recipes are coming soon!