There is frequently a range of dietary restrictions and food allergies, such as lactose intolerance, milk allergies, egg allergies, and vegan diets. Many people might be searching for a recipe without dairy for these reasons. Dairy-free desserts are prepared especially for them.
According to some studies, more than 65% of individuals have mild to moderate lactose intolerance, which means that their bodies cannot effectively process an enzyme found in cow’s milk and its byproducts, such as butter, cream and so on. These may result in stomach discomfort after eating.
If you’re a vegan for health-related reasons, can’t eat anything with animal products, or always feel nervous about dairy-free desserts because you think they would be flavourless and tasteless, this article is for you.
Dairy-Free Peach Pie
Nothing in the summertime is more soothing than a peach smell and taste. When combined with a pie, peaches can become exceptional and extraordinary. Instead of fresh peaches, you may easily use canned ones in this recipe. You can use frozen peaches or well-drained canned peaches. Also, peeling peaches is not necessary for peach pies. Desserts will appear lovely with the addition of skins.
Ingredients
5 1/2 cups freshly peach poached slices
2 1/2 cups all-purpose flour
2 lemon juice
3/4 cup white granulated sugar
2 tbsp skimmed soy milk
1 tsp dairy-free butter
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 pinch of salt
Instructions
Preheat the oven to 400˚F (200˚C).
Place the oven rack in the centre.
Grease a 9-inch pie plate with dairy-free butter.
In a small bowl, mix the peaches and lemon juice.
Combine the sugar, cinnamon, flour, vanilla, and salt in another small bowl.
Make sure the dough is cohesive by mixing it well.
Divide the dough evenly.
Place half of the peach pie dough in the pie pan.
Create a crust around the edges by using your fingertips.
Cover the pie pan with plastic wrap and place it in the freezer for 15 minutes.
Cover the dough with peaches gently and stir while adding to ensure that the dough is completely covered.
Then, cover the pie with the remaining pie crust and tuck the edges under.
With a fork or your fingertips, smooth the edges.
Brush the top crust with skim soy milk, and spread the sugar.
Bake the cake for 8 minutes, then reduce the temperature to 350 F (180 C) and bake for 30-35 minutes.
On a wire cooling rack, let the pie cool. Serve warm or cool with a cup of tea.
Dairy-Free Chocolate Cheesecake
The creamy and crunchy textures of this chocolate cheesecake, as well as the intoxicating taste of chocolate, will make you forget all about depriving yourself of dairy products. Although it does require a few steps, this recipe is easy to prepare.
For the dough, add the dry mixture of almond meal, white flour, cinnamon, cocoa powder, and salt to a small bowl.
In another bowl, mix the maple syrup and oil until well combined and add to the dry mixture until it forms a slightly crumbly dough that holds together.
Put the dough into the bottom of the prepared springform pan. Prick the dough in several places with a toothpick to prevent bubbles from rising.
Bake for about 9 minutes or until the cake is slightly browned but not burnt.
Set the cake on a cooling rack to cool slightly.
For the filling: turn the oven back on to 200C.
In a small bowl, combine the dried egg powder with the hot water, stirring quickly with a spoon until the mixture is consistent and slightly sour. Put aside.
Set a stainless steel bowl over simmering water and melt the dairy-free dark chocolate chips and dairy-free soy margarine together, stirring frequently.
In another bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth, about 4 minutes.
Add the mixture to the egg mixture and beat on high speed for two more minutes.
Add the melted chocolate and beat for 1 minute more on high speed or until the mixture is consistent.
Pour the filling over the cake and smooth the top with an offset spatula.
Bake at 200 C for 5 minutes, then turn the oven to 160 C and bake for about 40 minutes.
Allow the cheesecake to cool and then refrigerate for at least 2 hours before serving.
Dairy-Free Peanut Butter Cookies
With these dairy-free peanut butter cookies, you can enjoy a delectable dessert that is also simple to transport and make. As a result of the peanut butter, these cookies are very protein-rich. A glass of non-dairy milk is the perfect accompaniment to these cookies.
Ingredients
2 1/2 cups rolled oatmeal
3/4 cup dark brown sugar
3/4 cup sugar
1/4 cup flour
1/3 cup peanut butter
2 medium ripe bananas
1 tsp pure vanilla extract
2 tsp soy milk
2 tsp maple syrup
1 pinch of cinnamon
1 pinch of salt
Instructions
Preheat the oven to 350˚F (180˚C).
Place the oven rack in the centre.
In a medium bowl, whisk together flour, cinnamon, rolled oatmeal, and salt. Set aside.
Mash bananas with a fork until smooth.
In a large bowl with an electric mixer, beat peanut butter, medium ripe banana, vanilla, soy milk, sugars, and maple syrup at medium speed until light and fluffy, about 4 minutes.
Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scraping sides as needed.
Use a medium cookie scoop. Drop spoonfuls of dough balls onto the cookie sheet.
For 10 to 12 minutes, bake.
After removing them from the oven, let the cookies rest for about five minutes before transferring them to a cooling rack. The edges of the cookies should be golden brown and obviously set.
To bake the remaining cookies, repeat the procedure.
Dairy-Free Banana Chocolate Brownies
Are you looking for the top brownie recipe on the web? You’ve arrived at the proper location. There is no doubt that dairy-free banana chocolate brownies are the most popular desserts. We bet you already have all the ingredients you need in your kitchen.
Everyone loves these vegan brownies, both children and adults. These brownies will satisfy your cravings for chocolate whether you follow a vegan diet or avoid dairy due to lactose intolerance. This recipe uses bananas instead of eggs.
In a small bowl, mash the ripe bananas and set aside.
Mix the flour, sugar, baking powder, cocoa powder, and salt thoroughly in a large bowl.
Add the mashed bananas, almond milk, olive oil, and vanilla extract to another bowl.
Mix the dry ingredients before adding the wet ones. Add the dairy-free chocolate chunks to the mixture.
Fill the prepared pan with the batter, and bake for 25 to 35 minutes, or until a toothpick inserted in the centre comes clean.
Let brownies cool fully on a wire cooling rack for 10 minutes.
Dairy-Free Pumpkin Pie with White Frosting
It will be the best pumpkin pie recipe ever tasted, with its white frosting that makes it silky, rich, and delicious. Use canned or fresh pumpkin puree to make this homemade pumpkin pie for Thanksgiving or any time you want.
Pumpkin pie is easy to make a day or two in advance. You may make the crust and the filling ahead of time, refrigerate them separately, and then bake them the next day. You may also make the pie, loosely wrap it in plastic wrap, and store it in the fridge for up to two days.
Ingredients
1 1/2 cups all-purpose flour
1 15 oz. can of pumpkin puree or about 2 cups of homemade pumpkin puree.
1 cup coconut milk
1/2 cup maple syrup
1/2 cup dairy-free margarine
1 tbsp powdered sugar
3/4 cup of brown sugar
3 large lightly beaten eggs
1 cup cold water
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1 pinch of salt
For the white frosting: bring 1 ¾ cup sugar, 6 tbsp. Dairy-free soy margarine, 2 tsp apple cider vinegar, and 1 tsp vanilla extract.
How to do it?
With an electric mixer on low speed, cream the powdered sugar and soy margarine together, increasing the speed while adding them.
Add the vinegar and the vanilla extract to the mixture and continue mixing on high speed until the frosting forms a drizzle.
Refrigerate until ready to use in a covered dish.
Instructions
Preheat the oven to 350˚F (180˚C).
Place the oven rack in the centre.
Grease a 9×13 pie pan and set aside.
Prepare the crust by mixing the flour, powdered sugar, and salt thoroughly in a medium mixing bowl.
Cut in the gluten-free margarine with a pastry cutter or your hands, then add to the mixture.
Mix the ingredients until the dough becomes sticky.
Create a well in the centre of the ingredients, and add only one egg and water.
Stir until a soft dough forms.
Refrigerate overnight after shaping the dough and wrapping it in plastic. The crust will soften after refrigerating the pies for a day, keeping them from becoming too crunchy or tough.
Put the pie dough between two sheets of baking paper after deflating it with flour, then put it in the prepared pie pan.
Using your fingers, create a crust and crimp the edges above the rim to cover any fractures or fissures and allow a little more headroom to accommodate the filling when it expands in the oven.
While making the filling, chill the pie pan.
Preheat the oven to 425˚F.
Start preparing the filler: in a medium-sized bowl, use an electric hand mixer to thoroughly blend the pumpkin, coconut milk, eggs, maple syrup, ginger, cinnamon, and cloves.
In the prepared crust, pour the mixture and lightly dust it with sugar.
Bake for 10 minutes, then reduce the heat to 350 F and bake again for 35 to 40 minutes, or until the pumpkin develops a skin and the crust is just beginning to turn golden.
After entirely cooling, move the pie to a wire cooling rack and place it in the refrigerator.
Place the white frosting on the top of the pie.
The realm of dairy-free desserts is a rich and diverse landscape that offers something for everyone, regardless of dietary restrictions or preferences. As awareness of lactose intolerance, dairy allergies, and ethical concerns surrounding traditional dairy production continues to grow, so does the demand for delicious alternatives.
Shaimaa Olwan 
Asmaa Alhashimy