Dairy-Free Archives - Experience Life

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Fire-Cider Wellness Shot

By Betsy Nelson

Try this spicy DIY wellness shot to boost your immune system.

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Pickled Red Onions

By Robin Asbell

These pickles add an acidic crisp bite to any meal.

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Peach Chutney

By Robin Asbell

Use fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.

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Creamy Spinach and White-Bean Dip

By Robin Asbell

This garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.

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Almond Seed Crackers

By Robin Asbell

You can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.

Roasted garlic cashew "chèvre" with crudités

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Roasted Garlic Cashew “Chèvre” With Crudités

By Robin Asbell

Soaked raw cashews provide the "cheese" in this creamy dip.

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Olive Tapenade

By Robin Asbell

Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.

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Curry Roasted Almonds

By Robin Asbell

Toasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.

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Avocado Chocolate Mousse With Cacao Nibs

By Robin Asbell

This luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.

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This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.

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Arugula Salad With Chive Vinaigrette

By Maddie Augustin

The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.

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Creamy Cauliflower Soup

By Maddie Augustin

Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.

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Crunchy Thai Salad

By Katie Koteen and Kate Kasbee

Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.

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Sweet Potato Breakfast Boats

By Katie Koteen and Kate Kasbee

These Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.

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Roasted-Carrot Curry Soup

By Katie Koteen and Kate Kasbee

This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.

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Mediterranean Stuffed Peppers

By Katie Koteen and Kate Kasbee

These veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.