Dairy-Free Archives - Experience Life

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Plant-Based Spinach Lasagna

By Robin Asbell

Chickpea flour, nondairy milk, and nutritional yeast bring a creamy "cheesy" element to this vegan lasagna.

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Plant-Based Black Bean Enchiladas

By Robin Asbell

These vegan enchiladas are loaded with veggies and beans and topped with a cumin-chili-powder sauce that's thickened with chickpea flour.

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Lentil and Mushroom Shepherd’s Pie

By Robin Asbell

You won't miss the meat in this vegan shepherd's pie, which is packed with lentils, parsnips, carrots, and mushrooms.

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4 Roasted Nuts Recipes

By Betsy Nelson

Roasting nuts brings out their rich flavor. Here are a few spice variations to try.

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Plant-Based Butternut Mac and Cheese

By Robin Asbell

This creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.

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Vegan Chocolate Cheesecakes

By Robin Asbell

This vegan cheesecake has a walnut and coconut-oil crust and a tofu and coconut-cream filling.

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Socca Chips and Guacamole

By Robin Asbell

Make your own chickpea-flour "tortilla chips" to dip in guacamole.

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Mockarita

By Robin Asbell

Fresh-squeezed lime juice and orange juice is combined with limeflavored sparkling water and a touch of maple syrup — rum or tequila, optional!

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Buffalo Chicken Meatballs

By Robin Asbell

Instead of messy chicken wings, serve these Buffalo chicken meatballs directly from the skillet with toothpicks alongside.

A side-by-side image of the cover of Jacques Pepin's new cookbook and a mussels dish

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Jacques Pépin’s Mussels in Hot Sauce

By Jacques Pépin

This quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.

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Sweet Potato Fries With Chimichurri

By Robin Asbell

Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.

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Nondairy Milk

By Kaelyn Riley

Mix-ins like matcha powder, Medjool dates, and cocoa powder can give your nut milk a flavor boost.

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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.