45+ Mouthwatering Sunday Dairy-Free Italian Recipes for Your Next Gathering

Sunday meals are often a time for families and friends to gather, share a meal, and enjoy comforting, home-cooked food.

For those following a dairy-free diet, it can sometimes feel like finding the perfect Sunday recipe requires a little extra creativity.

Thankfully, Italian cuisine offers a wide range of delicious dishes that can be easily adapted to be dairy-free without sacrificing flavor or authenticity.

In this blog, we’ve curated 45+ Dairy-Free Italian Recipes that are perfect for a Sunday meal.

From hearty pastas and savory pizzas to light salads and rich desserts, these dishes embrace the vibrant flavors of Italy while catering to those who avoid dairy.

Whether you’re vegan, lactose intolerant, or simply looking for lighter alternatives, these recipes promise to bring the taste of Italy to your table in a dairy-free way.

45+ Mouthwatering Sunday Dairy-Free Italian Recipes for Your Next Gathering

Eating dairy-free doesn’t mean compromising on taste, especially when it comes to the rich, flavorful world of Italian cuisine.

With these 45+ Sunday Dairy-Free Italian Recipes, you can create a variety of mouthwatering dishes that everyone will love.

Whether you’re preparing a casual family dinner or hosting a Sunday gathering, these recipes offer the perfect combination of simplicity, authenticity, and taste.

So, embrace the flavors of Italy and start exploring the endless dairy-free options that can turn your Sunday meals into something truly special!

Spaghetti Aglio e Olio with Roasted Vegetables

Spaghetti Aglio e Olio is a simple yet flavorful Italian dish that highlights the beauty of minimal ingredients. This dairy-free version incorporates roasted vegetables to elevate the taste and nutritional profile, making it perfect for a hearty Sunday dinner. The garlic-infused olive oil coats the spaghetti beautifully, while the roasted vegetables add a burst of color and texture.

Ingredients:

• 400g spaghetti (dairy-free)
• 6 garlic cloves, thinly sliced
• 1/2 cup olive oil
• 1/2 teaspoon red chili flakes
• 2 zucchinis, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20 minutes until tender.
3. Cook the spaghetti according to package instructions. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet, heat olive oil over medium heat. Sauté the garlic slices until golden and fragrant, about 2 minutes. Add chili flakes and stir.
5. Toss the drained spaghetti into the skillet, adding the reserved pasta water for a glossy sauce.
6. Stir in the roasted vegetables and mix well.
7. Garnish with parsley and serve immediately.

This Spaghetti Aglio e Olio with Roasted Vegetables combines simplicity with robust flavors. It’s a versatile dish that’s both satisfying and dairy-free, perfect for a leisurely Sunday meal. Pair it with a crisp side salad for a complete Italian experience.

Dairy-Free Eggplant Parmesan

Eggplant Parmesan is a beloved Italian classic that’s usually laden with cheese. This dairy-free version uses a creamy cashew-based “cheese” sauce, providing the same rich taste without dairy. The baked layers of eggplant, marinara, and dairy-free cheese make it an indulgent Sunday treat.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce
• 1 cup breadcrumbs (dairy-free)
• 1/2 cup almond flour
• 2 cups cashews (soaked for 4 hours)
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Sprinkle the eggplant slices with salt and let sit for 30 minutes to release moisture. Pat dry.
3. Mix breadcrumbs and almond flour. Dredge eggplant slices in the mixture. Place them on the baking sheet and bake for 25 minutes, flipping halfway through.
4. Blend cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and 1/2 cup water until creamy.
5. In a casserole dish, spread a layer of marinara sauce, followed by a layer of baked eggplant. Drizzle cashew cheese sauce over the top. Repeat until all ingredients are used, ending with marinara.
6. Bake the casserole for 25 minutes until bubbly.
7. Garnish with fresh basil and serve hot.

Dairy-Free Eggplant Parmesan is a wholesome and satisfying take on the Italian classic. The creamy cashew cheese pairs beautifully with the tangy marinara and tender eggplant, offering a comforting dish that’s perfect for Sundays.

Dairy-Free Pesto Risotto

Risotto is a creamy Italian comfort food often made with butter and cheese. This dairy-free Pesto Risotto uses a basil-based vegan pesto to deliver a rich, herbaceous flavor. The Arborio rice’s creamy texture is achieved without dairy, making it a guilt-free indulgence.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable stock, warm
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dairy-free basil pesto
• 1/2 cup white wine (optional)
• 1 cup fresh spinach leaves
• Salt and pepper to taste
• Pine nuts and fresh basil for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until soft and translucent.
2. Add Arborio rice and stir until coated in oil and lightly toasted.
3. Deglaze the pan with white wine (if using) and let it evaporate.
4. Add the vegetable stock, one ladle at a time, stirring constantly until absorbed before adding more. Repeat until the rice is creamy and cooked al dente.
5. Stir in the dairy-free pesto and spinach leaves. Cook for another 2 minutes until spinach wilts.
6. Season with salt and pepper.
7. Serve warm, garnished with pine nuts and fresh basil.

Dairy-Free Pesto Risotto is a vibrant, creamy dish that brings bold basil flavors to your Sunday table. The comforting texture and herby aroma make it a delightful choice for family gatherings or a cozy evening at home.

Dairy-Free Mushroom Carbonara

Traditional carbonara relies on cheese and eggs for its creamy texture. This dairy-free Mushroom Carbonara reimagines the dish using plant-based cream and sautéed mushrooms, creating a satisfying and hearty meal without sacrificing flavor. Perfect for a cozy Sunday dinner, this recipe is both indulgent and allergy-friendly.

Ingredients:

• 400g fettuccine or spaghetti (dairy-free)
• 2 tablespoons olive oil
• 2 cups mushrooms (button or cremini), thinly sliced
• 4 garlic cloves, minced
• 1 cup unsweetened almond or oat cream
• 1/4 cup nutritional yeast
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 cup chopped parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until golden brown, about 5-7 minutes.
3. Add the garlic and cook for another 2 minutes until fragrant.
4. Lower the heat and stir in the almond cream, nutritional yeast, and smoked paprika. Simmer for 2-3 minutes.
5. Toss in the cooked pasta, adding a splash of reserved pasta water to loosen the sauce if needed.
6. Season with salt and black pepper. Garnish with parsley and serve warm.

This Dairy-Free Mushroom Carbonara offers the rich, creamy experience of the classic dish with a plant-based twist. The umami-rich mushrooms and creamy sauce make it a crowd-pleaser that’s perfect for Sunday indulgence.

Dairy-Free Margherita Pizza

Margherita pizza is a cornerstone of Italian cuisine, celebrated for its simple yet bold flavors. This dairy-free version uses a homemade cashew mozzarella and a crisp, thin crust, allowing everyone to enjoy this Italian classic without compromising on taste or texture. Ideal for a family-friendly Sunday feast!

Ingredients:

• 1 pizza crust (store-bought or homemade, dairy-free)
• 1/2 cup marinara sauce
• 1 cup cashew mozzarella (homemade or store-bought)
• 1 cup fresh basil leaves
• 2 medium tomatoes, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the cashew mozzarella:

• 1 cup cashews (soaked for 4 hours)
• 1/2 cup water
• 2 tablespoons tapioca starch
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions:

1. Prepare the cashew mozzarella: Blend all mozzarella ingredients until smooth. Heat the mixture in a saucepan over medium heat, stirring constantly, until it thickens into a stretchy consistency. Set aside.
2. Preheat the oven to 450°F (230°C).
3. Spread marinara sauce evenly over the pizza crust.
4. Dollop cashew mozzarella over the sauce, then arrange tomato slices on top.
5. Bake for 12-15 minutes until the crust is golden and crisp.
6. Garnish with fresh basil leaves and drizzle with olive oil before serving.

This Dairy-Free Margherita Pizza is a delightful option for a Sunday dinner. With a crisp crust, vibrant marinara, and creamy cashew mozzarella, this dish captures the essence of Italian cuisine in a dairy-free format.

Dairy-Free Tuscan White Bean Soup

Tuscan White Bean Soup is a hearty, comforting dish loaded with Italian flavors. This dairy-free version swaps traditional cream with blended cannellini beans for a naturally creamy texture. It’s a nourishing one-pot meal that’s perfect for a relaxed Sunday evening.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 1 cup kale or spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add vegetable broth, 1 can of beans, thyme, rosemary, and smoked paprika. Simmer for 15 minutes.
3. Blend the second can of beans with 1/2 cup of water until smooth. Stir the mixture into the soup to thicken it.
4. Add chopped kale or spinach and cook for another 5 minutes until wilted.
5. Season with salt and pepper, then serve warm with crusty dairy-free bread.

This Dairy-Free Tuscan White Bean Soup is a wholesome, soul-warming meal perfect for Sundays. Its creamy consistency and robust flavors make it a comforting dish that the whole family will love.

Dairy-Free Creamy Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta is a luxurious, restaurant-quality dish that’s surprisingly easy to make. This dairy-free version uses a cashew-based cream sauce infused with the rich, tangy flavor of sun-dried tomatoes. It’s the ultimate choice for a comforting and indulgent Sunday dinner.

Ingredients:

• 400g penne or fusilli (dairy-free)
• 1/2 cup sun-dried tomatoes in oil, chopped
• 2 tablespoons olive oil (from the sun-dried tomato jar)
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 cup cashews (soaked for 4 hours)
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. In a blender, combine soaked cashews, almond milk, nutritional yeast, and a pinch of salt. Blend until smooth to create the cream sauce.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes. Add sun-dried tomatoes and cook for another 2 minutes.
4. Pour in the cashew cream and stir in oregano, salt, and black pepper. Simmer for 2-3 minutes.
5. Toss in the cooked pasta, adding reserved pasta water as needed to achieve the desired consistency.
6. Garnish with fresh basil and serve immediately.

This Dairy-Free Creamy Sun-Dried Tomato Pasta is an indulgent yet simple recipe bursting with bold, tangy flavors. It’s a delightful way to elevate your Sunday menu without the need for dairy.

Dairy-Free Italian Stuffed Bell Peppers

Stuffed bell peppers are a hearty and versatile dish with endless customization options. This dairy-free Italian version features a flavorful filling of quinoa, vegetables, and a dairy-free parmesan alternative. Packed with nutrients and flavor, these peppers are a perfect addition to your Sunday spread.

Ingredients:

• 6 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup marinara sauce
• 1 zucchini, diced
• 1 cup mushrooms, diced
• 1/4 cup nutritional yeast
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet, sauté the zucchini and mushrooms until softened, about 5 minutes.
3. In a mixing bowl, combine cooked quinoa, marinara sauce, sautéed vegetables, nutritional yeast, basil, oregano, salt, and pepper.
4. Stuff the mixture into the prepared bell peppers and place them upright in a baking dish.
5. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.
6. Garnish with fresh parsley and serve warm.

Dairy-Free Italian Stuffed Bell Peppers are a wholesome, vibrant, and satisfying option for a Sunday meal. They’re easy to prepare, packed with Italian flavors, and perfect for sharing with family or guests.

Dairy-Free Lemon Garlic Orzo with Spinach

Lemon Garlic Orzo with Spinach is a light yet flavorful dish that’s perfect for a Sunday brunch or dinner. The bright citrus notes of lemon combine beautifully with garlic and tender orzo pasta, while spinach adds a nutritious touch. This dairy-free version keeps it creamy and refreshing without the need for cheese or butter.

Ingredients:

• 1 1/2 cups orzo (dairy-free)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 2 cups fresh spinach leaves
• 1/4 cup unsweetened coconut milk (optional for creaminess)
• 1/4 teaspoon red chili flakes (optional)
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 2 minutes.
3. Stir in the cooked orzo, lemon zest, lemon juice, and spinach. Cook until the spinach wilts, about 2 minutes.
4. For added creaminess, stir in coconut milk and cook for 1 more minute.
5. Season with salt, black pepper, and chili flakes if desired. Garnish with fresh dill or parsley before serving.

This Dairy-Free Lemon Garlic Orzo with Spinach is a bright and refreshing dish that’s ideal for a relaxed Sunday meal. Its zesty and aromatic flavors will leave everyone satisfied while keeping things light and wholesome.

Dairy-Free Vegan Lasagna

Lasagna is a quintessential Italian comfort food, but this Dairy-Free Vegan Lasagna takes the classic dish to new heights with layers of savory vegetables, dairy-free ricotta, and marinara sauce. This hearty, satisfying dish will satisfy even the most devout lasagna lovers, making it the perfect Sunday dinner for family and friends.

Ingredients:

• 12 lasagna noodles (dairy-free)
• 2 cups dairy-free ricotta (made with tofu or cashews)
• 2 cups marinara sauce
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup spinach leaves, chopped
• 1 cup mushrooms, sliced
• 1/2 cup nutritional yeast
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Olive oil for greasing the baking dish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat and sauté zucchini, bell pepper, mushrooms, and spinach until tender, about 5-7 minutes. Season with salt and pepper.
4. Spread a thin layer of marinara sauce at the bottom of a greased baking dish.
5. Layer the lasagna: Place noodles on top of the sauce, followed by a layer of sautéed vegetables, a generous layer of dairy-free ricotta, and a sprinkle of nutritional yeast. Repeat the layers until all ingredients are used, finishing with a layer of sauce and a sprinkle of nutritional yeast on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
7. Let it rest for 5 minutes before slicing. Garnish with fresh basil and serve.

This Dairy-Free Vegan Lasagna is a delicious, comforting twist on a classic Italian dish. The combination of savory vegetables, creamy dairy-free ricotta, and rich marinara sauce makes it a flavorful and filling option for any Sunday meal. It’s perfect for feeding a crowd and sure to become a new family favorite.

Dairy-Free Panzanella Salad

Panzanella is a traditional Italian bread salad that combines fresh vegetables, olive oil, and vinegar to create a refreshing and tangy dish. This Dairy-Free Panzanella Salad omits cheese but still delivers on flavor with hearty bread cubes, tomatoes, cucumbers, and basil. It’s a perfect choice for a light, satisfying side dish to accompany your Sunday meal.

Ingredients:

• 4 cups stale bread (dairy-free, cut into cubes)
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cubed bread on a baking sheet and toast in the oven for 10-12 minutes until golden and crispy.
3. In a large bowl, combine the tomatoes, cucumber, onion, and fresh basil.
4. Add the toasted bread cubes to the vegetables.
5. Drizzle with olive oil and red wine vinegar, and toss to combine. Season with salt and pepper.
6. Let the salad sit for at least 15 minutes to allow the bread to absorb the flavors.
7. Serve at room temperature or chilled.

This Dairy-Free Panzanella Salad is a vibrant, fresh dish that showcases the simplicity of Italian cooking. The combination of juicy tomatoes, crunchy cucumbers, and crispy bread soaked in tangy vinegar makes it the ideal side dish for your Sunday feast. It’s a healthy and satisfying way to enjoy the flavors of Italy without dairy.

Dairy-Free Risotto with Asparagus and Lemon

Risotto is a creamy, comforting dish often made with butter and cheese, but this Dairy-Free Risotto with Asparagus and Lemon offers a light, vibrant twist on the classic. The asparagus adds a touch of freshness, while the lemon provides a zingy contrast to the rich, creamy texture, making it an ideal dish for a Sunday lunch or dinner.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth (dairy-free)
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup white wine (optional)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Zest and juice of 1 lemon
• 1/2 cup unsweetened coconut milk or almond milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine (if using) and cook until it’s mostly absorbed.
4. Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes.
5. While the risotto is cooking, steam the asparagus until tender, about 4-5 minutes.
6. Once the rice is cooked, stir in the steamed asparagus, lemon zest, lemon juice, and coconut or almond milk. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This Dairy-Free Risotto with Asparagus and Lemon is a fresh, flavorful twist on a beloved Italian classic. The creamy rice, bright asparagus, and citrusy lemon combine to create a dish that’s both light and satisfying—perfect for a Sunday dinner. It’s a beautiful way to enjoy risotto without the dairy while still capturing its comforting essence.

Dairy-Free Gnocchi with Pesto Sauce

Gnocchi, those pillowy, soft Italian dumplings, are the perfect base for a rich, flavorful sauce. This Dairy-Free Gnocchi with Pesto Sauce is a delightful combination of homemade or store-bought gnocchi with a vibrant, herbaceous pesto made without cheese. The garlic, basil, and nuts in the pesto sauce infuse the gnocchi with bold flavors, making it an ideal dish for a Sunday meal.

Ingredients:

• 500g potato gnocchi (store-bought or homemade)
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved, for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions. Once the gnocchi floats to the top, remove it with a slotted spoon and set aside.
2. In a food processor or blender, combine basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
3. With the processor running, slowly add olive oil until the pesto reaches a smooth consistency. Season with salt and pepper.
4. Toss the cooked gnocchi with the pesto sauce, ensuring it’s well-coated.
5. Garnish with halved cherry tomatoes for an extra burst of flavor and color. Serve immediately.

This Dairy-Free Gnocchi with Pesto Sauce is a simple yet elegant dish that’s bursting with flavor. The combination of tender gnocchi and fragrant pesto offers a satisfying meal that feels indulgent without the dairy. Perfect for a Sunday feast, this dish will transport you to the heart of Italy with every bite.

Dairy-Free Margherita Pizza

Pizza is always a crowd-pleaser, and this Dairy-Free Margherita Pizza offers a classic and vibrant Italian flavor profile without any cheese. The fresh tomatoes, basil, and a drizzle of olive oil on a crispy, golden crust create a simple yet irresistible pizza that’s perfect for a laid-back Sunday gathering.

Ingredients:

• 1 pizza dough (store-bought or homemade, dairy-free)
• 2 medium tomatoes, sliced
• 1 tablespoon olive oil
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon balsamic glaze (optional)
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a greased baking sheet or pizza stone.
3. Drizzle a small amount of olive oil over the dough, then top with the sliced tomatoes. Season with salt and pepper.
4. Bake the pizza for 10-12 minutes, or until the crust is golden and crispy.
5. Once baked, remove from the oven and top with fresh basil leaves. Drizzle with balsamic glaze for added flavor, if desired.
6. Slice and serve immediately.

This Dairy-Free Margherita Pizza offers a light and fresh alternative to traditional pizza. With the sweetness of ripe tomatoes, the fragrance of fresh basil, and a touch of balsamic glaze, this pizza is bursting with Italian flavors. It’s a simple yet satisfying dish perfect for any Sunday celebration.

Dairy-Free Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that’s both comforting and flavorful. In this dairy-free version, crispy breaded eggplant slices are topped with marinara sauce and fresh herbs, then baked to perfection. It’s a hearty and satisfying option for your Sunday dinner, providing all the classic flavors without the cheese.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs (or regular, if preferred)
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce (dairy-free)
• Fresh basil leaves for garnish
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. In a shallow dish, combine breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat. Arrange the breaded eggplant slices on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden and crispy.
5. Once the eggplant is cooked, spread a thin layer of marinara sauce on the bottom of a baking dish. Layer the eggplant slices on top, adding more marinara sauce between layers.
6. Return to the oven and bake for an additional 10-15 minutes to heat through.
7. Garnish with fresh basil before serving.

Dairy-Free Eggplant Parmesan is the perfect hearty, flavorful dish for a Sunday dinner. The crispy, golden eggplant slices topped with tangy marinara sauce and fresh basil offer a satisfying, dairy-free take on a beloved classic. This dish will please even those who aren’t following a dairy-free diet, making it a great option for a shared meal with family and friends.

Note: More recipes are coming soon!