50+ Mouthwatering Sunday Dairy-Free Potato Recipes That Will Wow Your Guests

Potatoes are a beloved staple in many households, and on Sundays, when comfort food is essential, they shine even brighter.

However, if you’re following a dairy-free diet, you may find yourself missing out on some of the rich, creamy dishes typically made with butter, milk, or cheese.

The good news is that potatoes can still be just as indulgent and satisfying without dairy.

From mashed potatoes and potato salads to crispy roasted wedges and creamy soups, dairy-free potato recipes are versatile, flavorful, and can be easily tailored to suit any meal or occasion.

Whether you’re hosting a Sunday dinner, enjoying a family BBQ, or simply looking for a comforting meal, this collection of 50+ dairy-free potato recipes will keep your taste buds happy and your plate full.

So, let’s dive into the world of creamy, crispy, and hearty dairy-free potato dishes that will elevate your Sunday meals to a whole new level!

50+ Mouthwatering Sunday Dairy-Free Potato Recipes That Will Wow Your Guests

With these 50+ dairy-free potato recipes, you can indulge in all the rich and comforting flavors of potatoes without the need for dairy.

Whether you’re craving creamy mashed potatoes, crispy roasted wedges, or a zesty potato salad, there’s something here to suit every taste and occasion.

Dairy-free cooking doesn’t mean sacrificing flavor or texture; it’s about finding creative and delicious ways to enjoy classic comfort foods in a healthier way.

These recipes are perfect for your Sunday dinner table, offering a mix of familiar favorites and exciting new dishes that will leave everyone asking for seconds.

So, gather your ingredients, get cooking, and enjoy these mouthwatering dairy-free potato dishes that will make your Sunday meals even more enjoyable.

Crispy Dairy-Free Baked Potato Wedges

These crispy baked potato wedges are a perfect Sunday snack or side dish for your meal. They are seasoned with a delicious mix of herbs and spices, then baked until golden and crunchy. A dairy-free delight that is both healthy and flavorful, these wedges are ideal for satisfying your potato cravings without any dairy ingredients.

Ingredients:

• 4 large russet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and scrub the potatoes, then cut them into wedges. No need to peel them; the skin adds texture and flavor.
3. In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
4. Spread the seasoned wedges in a single layer on the prepared baking sheet.
5. Bake for 35-40 minutes, flipping the wedges halfway through, until golden and crispy.
6. Remove from the oven and garnish with freshly chopped parsley, if desired. Serve hot.

These crispy dairy-free baked potato wedges make an irresistible addition to any meal or can be enjoyed as a stand-alone snack. The combination of savory spices and the golden, crunchy exterior of the potatoes is a match made in heaven. Whether you’re serving them with a vegan dip or as a side to a hearty main dish, these wedges are sure to please everyone at the table.

Creamy Dairy-Free Mashed Potatoes

These creamy mashed potatoes are a crowd-pleasing favorite that anyone can enjoy, regardless of dietary restrictions. Using dairy-free ingredients like olive oil and unsweetened almond milk, these mashed potatoes maintain the rich, velvety texture you crave, without any butter or cream. This dish is perfect for a Sunday dinner and pairs beautifully with vegan gravies or roasted vegetables.

Ingredients:

• 5 large Yukon Gold potatoes, peeled and cubed
• 1/4 cup olive oil
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 2 cloves garlic, minced (optional)
• Salt and pepper, to taste
• 1 tablespoon fresh chives, chopped (optional)

Instructions:

1. Place the cubed potatoes in a large pot and cover them with water. Add a pinch of salt.
2. Bring the water to a boil and cook the potatoes for 15-20 minutes or until tender when pierced with a fork.
3. Drain the potatoes and return them to the pot. If using garlic, sauté the garlic in olive oil over medium heat until fragrant, then add it to the potatoes.
4. Mash the potatoes with a potato masher or hand mixer until smooth and creamy.
5. Slowly pour in the almond milk and olive oil, continuing to mash until the potatoes reach your desired consistency.
6. Season with salt and pepper to taste, and top with freshly chopped chives if desired. Serve warm.

These creamy dairy-free mashed potatoes are the perfect comfort food. The olive oil gives them a smooth, rich texture, while the unsweetened almond milk keeps the flavor light and fluffy. With the added garlic and fresh chives, these mashed potatoes are full of flavor, making them an excellent side for any plant-based meal or family gathering. You won’t miss the dairy in this delicious dish!

Dairy-Free Potato Salad with Avocado Dressing

This dairy-free potato salad is a fresh twist on the classic. Instead of using mayonnaise, it’s dressed with a creamy avocado dressing, making it rich and flavorful without any dairy. The potatoes are mixed with crunchy vegetables and fresh herbs, offering a satisfying texture and taste. Perfect for a summer Sunday picnic or as a side dish for any gathering.

Ingredients:

• 6 medium red potatoes, boiled and cubed
• 1 ripe avocado
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Start by boiling the potatoes in salted water for 10-15 minutes until fork-tender. Drain and set aside to cool.
2. In a blender or food processor, combine the avocado, olive oil, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth to create the creamy dressing.
3. In a large bowl, combine the cooled potatoes, red onion, celery, and fresh dill.
4. Pour the avocado dressing over the potato mixture and toss gently to coat everything evenly.
5. Chill the potato salad in the refrigerator for at least 1 hour before serving. Garnish with additional dill if desired.

This dairy-free potato salad is a refreshing and creamy option that takes the classic dish to a whole new level. The creamy avocado dressing adds a rich, healthy twist, while the crunchy vegetables provide a nice contrast to the smooth potatoes. Whether you serve it at a summer BBQ or as a side at Sunday dinner, this potato salad is sure to be a hit with anyone looking for a flavorful, dairy-free alternative. Enjoy it as a light meal or alongside your favorite main course!

Roasted Herb and Garlic Dairy-Free Potato Medley

This roasted herb and garlic dairy-free potato medley is a simple yet flavorful side dish that’s perfect for any Sunday meal. A mix of tender baby potatoes, seasoned with garlic, rosemary, thyme, and olive oil, and roasted to perfection, results in crispy, golden bites that everyone will love. This dish is naturally dairy-free, gluten-free, and packed with aromatic herbs that elevate its flavor.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Wash and halve the baby potatoes, then place them in a large mixing bowl.
3. Drizzle the olive oil over the potatoes, then add the minced garlic, chopped rosemary, thyme, salt, and pepper. Toss everything together until the potatoes are evenly coated.
4. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they’re not overcrowded.
5. Roast for 25-30 minutes, flipping the potatoes halfway through, until they’re golden brown and crispy on the edges.
6. Remove from the oven and garnish with fresh parsley, if desired. Serve hot.

These roasted herb and garlic potatoes are the perfect combination of crispy and tender. The aromatic rosemary and thyme infuse the potatoes with delightful flavors, making them an irresistible side dish to complement any meal. Dairy-free and full of fresh, natural ingredients, this potato medley will quickly become a go-to recipe for your Sunday dinners and special occasions. It’s an easy, flavorful option that pairs beautifully with both plant-based and traditional mains.

Dairy-Free Scalloped Potatoes

These dairy-free scalloped potatoes are a creamy, rich, and indulgent dish that doesn’t require any dairy to achieve that classic creamy texture. Made with layers of thinly sliced potatoes, onions, and a dairy-free creamy sauce, this dish is the perfect side for any Sunday meal. It’s comforting, satisfying, and sure to impress anyone at the table with its delicious flavor and velvety consistency.

Ingredients:

• 6 medium russet potatoes, peeled and thinly sliced
• 1 small onion, finely sliced
• 1 1/2 cups unsweetened almond milk (or other dairy-free milk)
• 1/4 cup olive oil
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a saucepan, heat the olive oil over medium heat. Add the flour and whisk to form a roux, cooking for 1-2 minutes.
3. Gradually add the almond milk, whisking constantly until the sauce thickens, about 5 minutes.
4. Stir in the garlic powder, onion powder, salt, and pepper. Remove from heat.
5. In the prepared baking dish, layer the thinly sliced potatoes and onions, overlapping them slightly.
6. Pour the dairy-free sauce over the potatoes, making sure the sauce covers the layers evenly.
7. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
8. Garnish with fresh parsley before serving. Serve hot.

These dairy-free scalloped potatoes are rich, creamy, and full of flavor—without the use of any dairy. The almond milk sauce creates the perfect creamy texture, while the layers of tender potatoes and onions cook to perfection. This dish is a wonderful choice for a Sunday meal, offering comfort and indulgence while remaining dairy-free. It’s sure to be a hit with both dairy-free eaters and traditional potato lovers alike.

Dairy-Free Potato and Leek Soup

This comforting dairy-free potato and leek soup is the perfect bowl of warmth for a cozy Sunday meal. The combination of creamy potatoes and mild leeks, cooked together in a rich vegetable broth, creates a flavorful and hearty soup that’s filling yet light. The dish is naturally dairy-free, with a velvety smooth texture that’s both satisfying and nourishing.

Ingredients:

• 4 large Yukon Gold potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced leeks, cooking until softened, about 5-7 minutes.
2. Add the garlic and cook for an additional 1 minute until fragrant.
3. Add the cubed potatoes, vegetable broth, and thyme to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender.
5. Stir in the almond milk and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
6. Serve hot, garnished with chopped chives.

This dairy-free potato and leek soup is the ultimate comfort food for a Sunday afternoon. The combination of creamy potatoes and sweet leeks creates a rich, satisfying texture, while the almond milk adds a velvety smooth finish. The soup is easy to prepare, making it an ideal choice for a cozy, warming dish on a chilly day. With fresh herbs and a light vegetable broth base, this soup is both nourishing and flavorful, proving that a dairy-free version of this classic is just as delicious and comforting.

Dairy-Free Potato Gnocchi

These soft and pillowy dairy-free potato gnocchi are the perfect homemade dish to prepare for a special Sunday meal. Made with mashed potatoes, gluten-free flour, and a touch of salt, these gnocchi are naturally free of dairy but still rich in flavor and texture. Served with a dairy-free pesto or marinara sauce, this dish will impress your family and friends while keeping things light and satisfying.

Ingredients:

• 3 medium russet potatoes, peeled and boiled
• 1 1/2 cups gluten-free flour (or all-purpose flour)
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• 1 tablespoon olive oil
• 1/2 cup dairy-free pesto or marinara sauce (for serving)

Instructions:

1. Boil the peeled potatoes in salted water for 15-20 minutes, or until fork-tender. Drain and allow the potatoes to cool slightly before mashing them until smooth.
2. On a clean, floured surface, combine the mashed potatoes with the gluten-free flour, salt, and nutmeg. Gently mix the dough until it forms a soft, slightly sticky ball. Add more flour as needed.
3. Divide the dough into smaller portions, rolling each portion into a long rope. Cut the ropes into small pieces, about 1 inch long.
4. Use a fork to gently press into each piece of dough to create the signature gnocchi indentations.
5. Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches, cooking for 2-3 minutes or until they float to the surface.
6. Remove the gnocchi with a slotted spoon and place them in a bowl. Drizzle with olive oil to prevent sticking.
7. Serve the gnocchi with your favorite dairy-free pesto or marinara sauce.

These dairy-free potato gnocchi are a deliciously light yet satisfying dish that will surely become a family favorite. The pillowy texture of the gnocchi pairs beautifully with a vibrant dairy-free pesto or tangy marinara sauce. Whether you’re serving them as the main dish or alongside a protein, these homemade gnocchi will elevate any Sunday meal. They are easy to customize with your favorite sauces, making them versatile enough for various tastes and dietary needs.

Dairy-Free Potato Frittata

This dairy-free potato frittata is a flavorful and hearty breakfast or brunch option for your Sunday. Made with golden potatoes, vegetables, and a simple egg base, this frittata is a great dairy-free alternative to traditional recipes. You can load it up with your favorite vegetables and herbs, making it a perfect way to use up leftover potatoes or veggies while keeping things light and satisfying.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 cup spinach, chopped
• 6 large eggs
• 1/4 cup unsweetened almond milk (or other dairy-free milk)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round baking dish or oven-safe skillet with olive oil.
2. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until tender and lightly golden.
3. Add the chopped onion and bell pepper to the skillet, cooking for another 5 minutes until softened.
4. Stir in the spinach and cook for an additional 1-2 minutes, until wilted.
5. In a bowl, whisk together the eggs, almond milk, salt, and pepper.
6. Pour the egg mixture over the cooked vegetables and potatoes in the skillet. Stir gently to combine, then transfer the skillet to the preheated oven.
7. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
8. Remove from the oven and let the frittata cool for a few minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.

This dairy-free potato frittata is the perfect way to start your Sunday. The combination of tender potatoes, flavorful vegetables, and a creamy egg base makes this dish hearty and satisfying without any dairy. It’s customizable with your favorite vegetables, herbs, and spices, making it a versatile dish that can be enjoyed for breakfast, brunch, or even dinner. This frittata is easy to prepare, light, and nourishing, making it an excellent choice for a comforting and dairy-free meal.

Dairy-Free Potato and Chickpea Curry

This hearty and flavorful dairy-free potato and chickpea curry is a warming dish perfect for a cozy Sunday. The combination of tender potatoes, protein-packed chickpeas, and aromatic spices creates a rich, comforting curry without the use of any dairy. Paired with basmati rice or naan, this curry makes a satisfying and nourishing meal that’s both filling and flavorful.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 cup canned coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and coriander. Cook for 1-2 minutes to toast the spices and release their aromas.
4. Add the cubed potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine.
5. Bring the curry to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender and the curry has thickened.
6. Season with salt and pepper to taste. Garnish with freshly chopped cilantro.
7. Serve hot with basmati rice or naan.

This dairy-free potato and chickpea curry is a vibrant and comforting dish that brings bold flavors and textures together in perfect harmony. The tender potatoes and chickpeas absorb the aromatic spices, while the coconut milk adds richness and creaminess to the sauce. This curry is not only filling and satisfying but also a great option for a healthy, dairy-free meal. Pair it with rice or naan for a complete, nourishing dish that’s perfect for a Sunday dinner or any cozy meal.

Dairy-Free Garlic Mashed Potatoes

These creamy, dairy-free garlic mashed potatoes are a perfect side dish for any Sunday dinner. With roasted garlic and a rich dairy-free butter substitute, these mashed potatoes are velvety smooth and packed with flavor. Whether paired with a vegetable stew, roasted chicken, or a hearty vegan main, this recipe offers a comforting, indulgent experience without the dairy.

Ingredients:

• 4 large russet potatoes, peeled and chopped
• 6 cloves garlic, peeled
• 1/4 cup dairy-free butter (or olive oil)
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• Salt and pepper, to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the chopped potatoes and garlic cloves, cooking for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and garlic, then return them to the pot. Add the dairy-free butter and mash with a potato masher or use a hand mixer for extra smoothness.
3. Slowly add the almond milk, continuing to mash or mix until the potatoes reach your desired creaminess.
4. Season with salt and pepper to taste. For extra flavor, stir in fresh chives or parsley.
5. Serve hot, garnished with herbs.

These dairy-free garlic mashed potatoes are the ultimate comfort food without any dairy. The roasted garlic infuses the potatoes with a mellow, rich flavor, while the dairy-free butter and almond milk create the perfect creamy texture. This recipe is versatile and can easily be adjusted to suit your taste preferences, whether you prefer a little more garlic or extra herbs. It’s an ideal side dish for any Sunday meal and will be loved by both dairy-free eaters and those who simply enjoy a classic mashed potato.

Dairy-Free Potato Leek Soup

This smooth, velvety dairy-free potato leek soup is a warming and hearty choice for a Sunday lunch or dinner. Packed with tender potatoes and the mild, savory flavor of leeks, the soup is rich in texture and flavor, without the need for dairy. It’s an excellent vegan and gluten-free option that can be customized with your favorite herbs or garnishes to elevate the dish.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, until softened.
2. Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Stir in the diced potatoes, vegetable broth, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Once the potatoes are soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend half of the soup and leave the rest as is.
5. Stir in the almond milk and season with salt and pepper to taste. Heat the soup for an additional 2-3 minutes.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve warm.

This dairy-free potato leek soup is the epitome of comfort food with a dairy-free twist. The creamy texture comes from the potatoes and almond milk, while the leeks add a subtle, sweet flavor. Perfect for chilly Sunday evenings, this soup is nourishing and satisfying, offering a lighter alternative to traditional cream-based soups. Serve it with crusty bread or a fresh salad for a complete, wholesome meal that can be enjoyed by anyone, regardless of dietary restrictions.

Dairy-Free Crispy Potato Wedges

These crispy, golden-brown dairy-free potato wedges are a simple yet irresistible side dish that pairs well with almost any meal. Tossed in olive oil and seasoned with garlic, paprika, and other spices, these wedges offer the perfect crunch on the outside while remaining soft and tender on the inside. They’re ideal for a casual Sunday dinner or as a snack to accompany your favorite dips.

Ingredients:

• 4 large russet potatoes, washed and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded for maximum crispiness.
4. Bake for 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside.
5. Remove from the oven and sprinkle with fresh parsley for garnish, if desired.
6. Serve warm with your favorite dipping sauce.

These dairy-free crispy potato wedges are the ultimate crowd-pleaser, offering the perfect balance of crispy exterior and fluffy interior. Seasoned with garlic, paprika, and onion powder, they bring tons of flavor without needing any dairy. Whether you serve them alongside a burger, grilled veggies, or as an appetizer with dipping sauces, they’re sure to be a hit at your Sunday dinner table. The best part is they are easy to make and can be customized with your favorite spices for a personalized touch.

Dairy-Free Baked Potato Skins

These dairy-free baked potato skins are a fun and flavorful appetizer or side dish for your Sunday meal. Crispy on the outside and tender on the inside, these potato skins are loaded with hearty toppings like sautéed vegetables, dairy-free cheese, and seasoned with a touch of paprika and garlic. Perfect for game day, family gatherings, or just a casual Sunday snack, these potato skins are sure to be a hit.

Ingredients:

• 4 medium russet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup dairy-free shredded cheese (optional)
• 1/4 cup green onions, chopped
• 1/2 cup cooked and crumbled tempeh or plant-based bacon (optional)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce them with a fork a few times. Bake them directly on the oven rack for 45 minutes to 1 hour, until tender.
2. Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato around the edges.
3. Brush the potato skins with olive oil and season with salt, pepper, paprika, and garlic powder.
4. Place the skins on a baking sheet and bake for 10-15 minutes until crispy and golden.
5. While the skins bake, sauté the crumbled tempeh or plant-based bacon (if using), and prepare your toppings.
6. Once the skins are ready, sprinkle them with dairy-free cheese, sautéed vegetables, and tempeh or bacon. Return them to the oven and bake for an additional 5 minutes, until the cheese is melted.
7. Remove from the oven and garnish with chopped green onions and fresh parsley before serving.

These dairy-free baked potato skins offer the perfect balance of crunch and creaminess, making them a delightful snack or appetizer for your Sunday meal. The crispy skins hold up well to a variety of toppings, from dairy-free cheese to plant-based protein options, allowing you to customize them based on your taste. Whether you’re making them for a casual family gathering or as a special treat, these potato skins are sure to be a crowd favorite. They are a fun, dairy-free alternative to classic potato skins and can be made even more nutritious with a variety of vegetable toppings.

Dairy-Free Potato and Cauliflower Mash

This creamy dairy-free potato and cauliflower mash is a healthy, comforting alternative to traditional mashed potatoes. The addition of cauliflower makes the mash light yet creamy, with the potatoes adding richness. Perfect for a Sunday dinner or as a side to roasted meats or plant-based dishes, this mash is a delicious way to enjoy a classic dish without any dairy.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 1 medium head of cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the potatoes and cauliflower and cook for 15-20 minutes, or until both are tender.
2. Drain the potatoes and cauliflower, then return them to the pot. Add the olive oil and minced garlic, then mash using a potato masher or hand mixer until smooth.
3. Slowly add the almond milk, mixing until the mash reaches your desired consistency. Season with salt and pepper to taste.
4. Transfer to a serving dish and garnish with fresh thyme if desired.

This dairy-free potato and cauliflower mash is a lighter version of mashed potatoes, with the cauliflower providing an extra creamy texture. The olive oil and garlic infuse the dish with flavor, while the almond milk adds the perfect amount of creaminess without any dairy. It’s a fantastic side dish for your Sunday dinner, providing a nutritious and delicious alternative to traditional mashed potatoes. This recipe is also easy to customize by adding your favorite herbs or spices to make it your own.

Dairy-Free Potato Salad with Mustard Vinaigrette

This tangy and refreshing dairy-free potato salad features a zesty mustard vinaigrette that perfectly complements the tender potatoes. With a combination of red onions, celery, and fresh herbs, this potato salad is a vibrant side dish that works beautifully for a Sunday barbecue or as a light lunch option. Dairy-free and full of flavor, this potato salad is a crowd-pleaser.

Ingredients:

• 4 medium potatoes, boiled and cubed
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, diced
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup olive oil
• 1 tablespoon maple syrup or agave nectar
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Boil the potatoes in salted water for 12-15 minutes, or until tender. Drain and let cool.
2. In a small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, maple syrup, salt, and pepper to create the vinaigrette.
3. In a large bowl, combine the cooled potatoes, red onion, and celery. Pour the vinaigrette over the vegetables and toss to combine.
4. Season with additional salt and pepper if needed. Garnish with fresh parsley.
5. Chill in the refrigerator for at least 1 hour before serving.

This dairy-free potato salad is a refreshing and tangy dish that brings new life to a classic favorite. The mustard vinaigrette adds a delightful kick, and the crunchy red onions and celery provide texture against the soft potatoes. It’s the perfect side dish for a Sunday gathering, offering a healthier and dairy-free option without sacrificing taste. Whether paired with grilled meats, vegan burgers, or served on its own, this potato salad will undoubtedly be a hit at your table.

Note: More recipes are coming soon!