Dark rum, coconut, and lime are a natural pairing, and the three come together beautifully in this tropical ice cream that's 100% vegan.
'dairy free' on Serious Eats
No-stir peanut butter adds incredible smoothness and body to this coconut-based ice cream. An extra dose of salt cuts through the sweetness and nutty duo of peanut and coconut.
This mint ice cream is the real thing, made with an abundance of fresh mint leaves for a flavor that's grassy and bright. Mint plus coconut milk are a perfect match.
Buttery avocadoes brightened with lime make for smooth, creamy, dairy-free ice cream.
Intensely creamy dairy-free ice cream that adds rich cocoa to the light, toasted flavors of coconut.
Intensely creamy dairy-free ice cream that adds vanilla to the light, toasted flavors of coconut.
This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.
This cake is traditionally made in Greece to honor Saint Fanourios, patron saint of lost things. It's great at breakfast: not too sweet and flavored with orange, cinnamon, and olive oil.
Mild, easygoing clementines make this sorbet taste like a dairy-free creamsicle.
This non-dairy ice cream is light and smooth, the tofu ensuring a smooth and creamy texture despite the lack of fat. The almond extract adds a warmth and richness, but doesn't overpower the vegetal tofu flavor, which shines through at the end.
Maybe it's the end of winter and I'm craving tomatoes like mad, but I can't stay away from tomato soup recipes (usually made from canned tomatoes) lately. This one is full of bold flavor and completely unlike run-of-the-mill tomato soup. The garnish is made with fresh grape or cherry tomatoes, which seem to taste fine year-round. I topped it with a dollop of yogurt, but the recipe is otherwise dairy-free, which isn't always easy to find in a tomato soup.