50+ Mouthwatering Sunday Dairy-Free Potluck Recipes Everyone Will Love

Potlucks are a perfect opportunity to gather with friends, family, and loved ones while enjoying a variety of delicious dishes.

However, finding dishes that cater to all dietary preferences, especially dairy-free, can sometimes be a challenge.

Whether you’re lactose intolerant, vegan, or simply trying to reduce dairy consumption, there’s no reason your potluck contributions should lack flavor, creativity, or satisfaction.

In this article, we’ve curated 50+ mouthwatering Sunday dairy-free potluck recipes to make your next event a success.

From appetizers and mains to sides and desserts, these recipes are packed with wholesome ingredients that everyone will love.

Not only do they cater to dairy-free diets, but they are also versatile and delicious enough to appeal to everyone at the table.

Let’s dive into some unforgettable dairy-free dishes that will make your potluck the talk of the town!

50+ Mouthwatering Sunday Dairy-Free Potluck Recipes Everyone Will Love

Hosting or attending a potluck should be about enjoying good food and great company, and these 50+ Sunday dairy-free potluck recipes are designed to ensure that no one feels left out.

Whether you’re bringing a savory dish or a sweet treat, these recipes are all about flavor-packed, wholesome ingredients that are naturally dairy-free, ensuring that everyone at your gathering can enjoy a satisfying meal.

From fresh salads and hearty casseroles to delightful desserts, there’s something for everyone in this collection.

So, next time you’re planning a potluck, don’t stress about finding the perfect dish—try one (or more) of these dairy-free recipes and watch them disappear off the table!

Vegan Lentil and Quinoa Salad

This Vegan Lentil and Quinoa Salad is a vibrant and hearty dish packed with protein, fiber, and fresh vegetables. The combination of earthy lentils, nutrient-dense quinoa, and a tangy lemon vinaigrette makes it a perfect addition to any potluck. It’s not only dairy-free but also gluten-free, making it a crowd-pleasing option for all dietary preferences. The crunch of fresh veggies and the savory spices elevate this salad to a truly satisfying dish.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked green or brown lentils
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped
• ½ cup bell pepper, diced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa and lentils.
2. Add the chopped cucumber, cherry tomatoes, red onion, bell pepper, parsley, and cilantro.
3. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss to combine evenly.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

This Vegan Lentil and Quinoa Salad is an ideal dish for a potluck, offering a refreshing balance of flavors and textures. It’s filling and nutritious, making it an excellent choice for guests looking for healthy, dairy-free options. The simple, zesty dressing ties the ingredients together beautifully, ensuring this salad is a hit at your next Sunday gathering.

Roasted Sweet Potato and Black Bean Tacos

These Roasted Sweet Potato and Black Bean Tacos are bursting with flavor and a delightful mix of textures. The sweet potatoes are roasted to perfection, offering a caramelized sweetness that pairs beautifully with the smoky, savory black beans. Topped with a zesty avocado lime sauce, these tacos make for a crowd-pleasing, dairy-free option at any potluck. They’re customizable, quick to prepare, and sure to satisfy even the most discerning guests.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, mashed
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• ¼ cup red onion, finely chopped
• 1 tablespoon hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat until warmed through.
5. In a small bowl, mash the avocado and mix with lime juice, cilantro, red onion, and salt to taste. Add hot sauce if you prefer some heat.
6. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
7. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes and black beans on each tortilla, and top with the avocado lime sauce.

These Roasted Sweet Potato and Black Bean Tacos are a great dairy-free choice for any potluck or casual gathering. The combination of roasted sweetness, savory beans, and creamy avocado makes for a flavorful, satisfying bite. Perfect for those who enjoy a plant-based option that doesn’t compromise on taste, these tacos are sure to become a favorite at your next Sunday potluck.

Chickpea and Spinach Coconut Curry

This Chickpea and Spinach Coconut Curry is a rich, aromatic dish that’s perfect for a dairy-free potluck. The creamy coconut milk base pairs beautifully with the chickpeas and spinach, creating a comforting, savory dish with subtle sweetness from the coconut. The spices give it a warming, complex flavor, making it the perfect comfort food to share with friends and family. Serve it with rice or naan for a complete meal that everyone will love.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic and ginger and cook for an additional 2 minutes until fragrant.
3. Stir in the curry powder, turmeric, and cumin. Cook for another 2 minutes to toast the spices.
4. Add the chickpeas, coconut milk, and vegetable broth to the pot, stirring to combine. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Add the spinach in batches, stirring until wilted.
6. Season with salt and pepper to taste, then remove from heat.
7. Garnish with fresh cilantro and lime juice before serving.

This Chickpea and Spinach Coconut Curry is a delightful and hearty dairy-free dish that will leave a lasting impression at any potluck. The rich coconut milk base, combined with the warming spices and tender chickpeas, makes this curry a comforting and filling option. It’s a fantastic choice for both vegans and non-vegans, offering a burst of flavor and nutrition in every bite. Paired with rice or naan, this curry is perfect for any Sunday gathering.

Spicy Mango Black Bean Salsa

This Spicy Mango Black Bean Salsa is a fresh and vibrant dish that offers a perfect balance of sweetness, heat, and savory flavor. The combination of ripe mangoes, black beans, and fresh cilantro is enhanced by a tangy lime dressing and a kick of chili for a zesty flavor profile. This dairy-free salsa can be served as a dip with tortilla chips or as a topping for tacos, salads, or grilled meats. It’s an easy-to-make, refreshing, and healthy addition to any potluck spread.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 fresh jalapeño, deseeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mangoes, black beans, bell pepper, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
3. Pour the dressing over the salsa mixture and toss gently to combine.
4. Chill the salsa in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve with tortilla chips, as a topping for tacos, or alongside grilled meats.

This Spicy Mango Black Bean Salsa is an irresistible, dairy-free dish that combines sweet, savory, and spicy elements for a well-rounded flavor. Whether served as a dip or a topping, it’s sure to impress at your next Sunday potluck. The fresh ingredients and the tangy lime dressing make this salsa a refreshing and healthy option that everyone will enjoy.

Roasted Cauliflower and Chickpea Buddha Bowl

This Roasted Cauliflower and Chickpea Buddha Bowl is a wholesome, vibrant meal packed with plant-based protein and fresh vegetables. The roasted cauliflower and chickpeas are seasoned with warm spices, offering a satisfying and filling base. Paired with quinoa and a tangy tahini dressing, this dish is both nutritious and incredibly flavorful. It’s an excellent choice for a dairy-free and vegan-friendly potluck, providing a satisfying main or side dish that’s easy to assemble and customize.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cucumber, sliced
• 1 avocado, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon water (to thin dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and lightly caramelized.
4. While the cauliflower and chickpeas are roasting, prepare the quinoa according to package instructions.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy.
6. To assemble the Buddha bowls, divide the quinoa into bowls and top with the roasted cauliflower, chickpeas, cucumber slices, and avocado. Drizzle with tahini dressing.

This Roasted Cauliflower and Chickpea Buddha Bowl is a wholesome and vibrant dish that’s perfect for a dairy-free potluck. The warm spices on the cauliflower and chickpeas create a delicious base, while the fresh veggies and creamy tahini dressing bring a refreshing contrast of flavors. It’s a filling, nourishing dish that’s both satisfying and customizable, making it an excellent choice for your next gathering.

BBQ Jackfruit Sliders

BBQ Jackfruit Sliders are an innovative and flavorful option for a dairy-free potluck. Jackfruit, with its tender and meaty texture, is a fantastic plant-based alternative to pulled pork. When simmered in a smoky, sweet BBQ sauce, it soaks up the flavors and becomes a delicious, savory filling for sliders. These sliders are perfect for guests looking for a hearty, dairy-free sandwich option that’s both satisfying and easy to make.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup BBQ sauce (ensure it’s dairy-free)
• 8 slider buns (dairy-free)
• Pickled jalapeños (optional, for garnish)
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the shredded jackfruit to the skillet and cook for an additional 5 minutes, allowing the jackfruit to soak up the flavors of the onion and garlic.
3. Pour in the BBQ sauce and stir to coat the jackfruit evenly. Let it simmer for 15-20 minutes, stirring occasionally, until the jackfruit is tender and the sauce thickens.
4. While the jackfruit is simmering, toast the slider buns in a dry skillet or oven until golden brown.
5. To assemble the sliders, spoon the BBQ jackfruit onto the bottom half of each bun. Top with pickled jalapeños and fresh cilantro, then place the top half of the bun on top.

BBQ Jackfruit Sliders are a fun, flavorful, and dairy-free dish that will be the star of any potluck. The tender jackfruit, coated in smoky BBQ sauce, mimics pulled pork, making it a fantastic option for those seeking a plant-based alternative. These sliders are easy to prepare, customizable with toppings, and perfect for serving a crowd. They’re sure to satisfy both meat-eaters and vegetarians alike at your next Sunday gathering.

Lemon Herb Grilled Tofu Skewers

These Lemon Herb Grilled Tofu Skewers are a perfect addition to any dairy-free potluck. Marinated in a tangy and refreshing lemon herb dressing, the tofu becomes infused with bright flavors, making each bite tender and satisfying. Grilled to perfection, these skewers have a deliciously smoky char, making them an ideal finger food for a barbecue or casual gathering. This protein-packed dish is vegan-friendly and a crowd-pleaser that’s easy to prepare and sure to impress your guests.

Ingredients:

• 1 block extra-firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon dried oregano
• 1 tablespoon maple syrup (optional)
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Cut the pressed tofu into 1-inch cubes.
2. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, oregano, maple syrup (if using), salt, and pepper.
3. Add the tofu cubes to the marinade and gently toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to infuse.
4. Preheat the grill or grill pan over medium heat.
5. Thread the marinated tofu onto skewers, ensuring there is some space between each cube for even grilling.
6. Grill the tofu skewers for 6-8 minutes on each side, or until golden and slightly charred.
7. Remove from the grill and serve immediately.

These Lemon Herb Grilled Tofu Skewers are a fantastic dairy-free and vegan-friendly option for your potluck. The lemony marinade adds a zesty and refreshing flavor to the tofu, while the grilling process imparts a smoky depth that everyone will enjoy. Serve them as a light appetizer or alongside other dishes for a complete meal—either way, they’re sure to be a hit!

Vegan Sweet Potato and Black Bean Chili

This Vegan Sweet Potato and Black Bean Chili is hearty, filling, and packed with flavor. The natural sweetness of the sweet potatoes balances the savory, spicy, and smoky notes of the chili. Black beans add a protein-packed punch, while tomatoes and spices bring a depth of flavor to the dish. This chili is not only dairy-free but also perfect for a crowd, as it can be made ahead and easily reheated. Serve it with tortilla chips or cornbread for a comforting and satisfying meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the diced sweet potatoes, cumin, smoked paprika, and chili powder. Cook for an additional 2 minutes to let the spices bloom.
3. Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Ladle the chili into bowls and garnish with fresh cilantro.

This Vegan Sweet Potato and Black Bean Chili is a perfect dairy-free dish for a Sunday potluck. The sweet potatoes add a comforting sweetness, while the black beans provide a satisfying amount of protein. With its bold and spicy flavors, this chili is a crowd-pleaser that will leave everyone coming back for seconds. It’s versatile, filling, and easy to make ahead, making it an excellent choice for a stress-free potluck dish.

Cucumber and Avocado Sushi Rolls

These Cucumber and Avocado Sushi Rolls are a light, refreshing, and dairy-free dish that’s perfect for a potluck. With the natural creaminess of avocado and the crunch of cucumber, these sushi rolls are simple yet packed with flavor. Made with nori sheets, sushi rice, and a tangy rice vinegar dressing, they offer a healthy and delicious alternative to traditional sushi. These rolls are not only dairy-free but also vegan, making them a great option for all your guests.

Ingredients:

• 2 cups sushi rice, cooked and cooled
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets nori (seaweed)
• 1 cucumber, julienned
• 1 ripe avocado, sliced
• Soy sauce, for dipping (optional)
• Pickled ginger (optional)

Instructions:

1. In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar dissolves. Gently fold this vinegar mixture into the cooled sushi rice.
2. Place a sheet of nori on a sushi mat or clean surface, shiny side down.
3. Spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top.
4. In the center of the rice, place a few slices of cucumber and avocado.
5. Carefully roll the sushi away from you, using the mat to help shape the roll. Seal the edge with a little water.
6. Slice the roll into 6-8 pieces and serve with soy sauce and pickled ginger if desired.

These Cucumber and Avocado Sushi Rolls are a light, fresh, and dairy-free option that will delight your guests at any potluck. The combination of creamy avocado and crisp cucumber offers a perfect balance of textures, while the sushi rice provides a savory base. With their simple ingredients and easy preparation, these sushi rolls are sure to be a crowd-pleasing hit, offering a healthy and tasty dish for everyone to enjoy.

Roasted Garlic and Herb Hummus

This Roasted Garlic and Herb Hummus is a creamy, flavorful dip that’s perfect for your dairy-free potluck. Roasting the garlic gives it a milder, sweeter flavor, making it a delightful complement to the smooth chickpea base. With fresh herbs like parsley and thyme, this hummus is not only delicious but also visually appealing. Serve it with pita chips, fresh vegetables, or crackers, and it’s sure to become a favorite at your gathering.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil, divided
• 1 tablespoon tahini
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Olive oil for drizzling (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the unpeeled garlic cloves on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 15-20 minutes, or until the garlic is soft and golden.
2. Once the garlic is cool enough to handle, peel the cloves and set them aside.
3. In a food processor, combine the chickpeas, roasted garlic, tahini, lemon juice, cumin, and the remaining 2 tablespoons of olive oil. Blend until smooth, adding water as needed to reach your desired consistency.
4. Season with salt and pepper to taste.
5. Transfer the hummus to a serving dish and garnish with fresh parsley, thyme, and a drizzle of olive oil.

This Roasted Garlic and Herb Hummus is a delightful and versatile addition to any dairy-free potluck spread. The roasted garlic adds a depth of flavor, while the fresh herbs brighten up the dish. It’s easy to prepare, nutritious, and guaranteed to be a crowd-pleaser. Whether you serve it with crunchy vegetables, pita bread, or crackers, it’s a healthy snack option that everyone will enjoy.

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a fresh, vibrant, and nutritious dish that will be a hit at your potluck. Packed with protein-rich quinoa, crisp cucumbers, juicy tomatoes, and Kalamata olives, this salad is bursting with flavors from the Mediterranean. A light lemon-oregano dressing ties everything together, making it a refreshing and satisfying dish that’s perfect for a summer potluck or any occasion. It’s naturally dairy-free and can easily be made ahead of time for convenience.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and cook for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, olives, red onion, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld.

This Mediterranean Quinoa Salad is not only a colorful and beautiful addition to your potluck table but also a wholesome and satisfying dish that everyone will love. The combination of fresh vegetables, tangy olives, and fragrant herbs gives this salad a delicious Mediterranean flair. It’s quick to prepare, can be made in advance, and is both refreshing and filling. This salad is an excellent choice for a dairy-free, vegan, and gluten-free dish that will surely impress your guests.

Spicy Roasted Chickpeas

These Spicy Roasted Chickpeas are a crunchy, addictive snack that will be a hit at your potluck. The chickpeas are roasted to perfection with a blend of spicy and savory seasonings, creating a crispy texture that’s both satisfying and flavorful. They’re naturally dairy-free, packed with protein and fiber, and make for a great alternative to traditional chips or nuts. Easy to make and highly customizable, these roasted chickpeas will disappear quickly, so be sure to make plenty!

Ingredients:

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper (adjust for spice level)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a clean towel to remove as much moisture as possible.
3. In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper.
4. Spread the seasoned chickpeas evenly on a baking sheet in a single layer.
5. Roast for 30-35 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
6. Let the chickpeas cool slightly before serving.

These Spicy Roasted Chickpeas are an excellent dairy-free snack option that’s both healthy and tasty. The crispy texture and bold spices make them irresistible, while their high fiber and protein content make them a satisfying choice for any potluck. With minimal ingredients and effort, you can create a flavorful snack that everyone will love. These roasted chickpeas are perfect for munching on between courses or as a fun addition to your spread.

Vegan Stuffed Mushrooms

These Vegan Stuffed Mushrooms are a flavorful and satisfying bite-sized appetizer that’s sure to impress your guests. The savory mushroom caps are stuffed with a flavorful mixture of breadcrumbs, garlic, spinach, and fresh herbs. Topped with a sprinkle of nutritional yeast for a cheesy flavor, they’re a great dairy-free alternative to traditional stuffed mushrooms. These bite-sized treats are perfect for a potluck and can be easily prepped in advance, making them a stress-free choice for your event.

Ingredients:

• 20 large white mushrooms, stems removed and chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• ½ cup breadcrumbs (use gluten-free if desired)
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Add the chopped mushroom stems and garlic and sauté for 5 minutes, until softened.
3. Add the spinach to the pan and cook for an additional 2 minutes, until wilted.
4. Remove the pan from heat and stir in the breadcrumbs, nutritional yeast, parsley, thyme, salt, and pepper.
5. Spoon the mixture into the mushroom caps, pressing it gently to pack the filling in.
6. Place the stuffed mushrooms on the prepared baking sheet and drizzle with a little olive oil.
7. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
8. Serve warm, garnished with additional fresh herbs if desired.

These Vegan Stuffed Mushrooms are a perfect addition to any dairy-free potluck. They’re savory, packed with flavor, and make a delightful finger food that everyone will enjoy. The combination of mushrooms, garlic, spinach, and herbs creates a comforting and satisfying bite, while the nutritional yeast gives the filling a cheesy, umami flavor. They’re easy to make in advance and bake up quickly, making them the perfect party appetizer.

Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a hearty and nutritious dish that’s perfect for any potluck. The combination of roasted sweet potatoes and black beans provides a filling, plant-based protein that’s both comforting and satisfying. Tossed with a tangy lime dressing and sprinkled with fresh cilantro, this salad is both vibrant and flavorful. It’s naturally dairy-free, gluten-free, and vegan, making it a versatile dish that’s perfect for all dietary preferences.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (optional)
• ¼ cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on the prepared baking sheet.
3. Roast for 25-30 minutes, or until the sweet potatoes are tender and golden, stirring halfway through.
4. In a large bowl, combine the roasted sweet potatoes, black beans, bell pepper, and red onion.
5. In a small bowl, whisk together the lime juice, olive oil, and maple syrup (if using).
6. Pour the dressing over the salad and toss to coat.
7. Garnish with fresh cilantro and serve warm or at room temperature.

This Sweet Potato and Black Bean Salad is a colorful and nutritious addition to your dairy-free potluck spread. The combination of roasted sweet potatoes and hearty black beans offers a satisfying base, while the fresh lime dressing adds a refreshing citrus kick. This salad is a great option for a filling side dish or a light main course and is sure to be enjoyed by both vegans and non-vegans alike.

Dairy-Free Banana Bread

This Dairy-Free Banana Bread is a moist, tender treat that’s perfect for a Sunday potluck. Made with ripe bananas and a combination of dairy-free butter and almond milk, this banana bread is incredibly soft and full of natural sweetness. It’s easy to make and doesn’t require any complicated ingredients, making it an ideal dessert or snack for your event. Plus, it’s naturally free from dairy, so everyone can enjoy a slice without worry.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup all-purpose flour (or gluten-free flour blend)
• ½ cup brown sugar
• ¼ cup dairy-free butter, melted
• ¼ cup almond milk
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Stir in the melted dairy-free butter, almond milk, brown sugar, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the banana mixture and stir until just combined.
6. Fold in the chopped walnuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Dairy-Free Banana Bread is a comforting and indulgent treat that’s perfect for a potluck or any occasion. The ripe bananas give it a natural sweetness and moist texture, while the dairy-free butter and almond milk ensure that it remains soft and tender without the need for any dairy. The addition of walnuts adds a delightful crunch, but it’s just as delicious without them. This banana bread is a simple, crowd-pleasing dessert that will leave everyone coming back for more.

Note: More recipes are coming soon!