1/41
From the Recipe Creator:
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea. —Amy Tong, Anaheim, California
Did you know that one of our Test Kitchen’s favorite chocolate chip brands is dairy-free? Use it in any dairy-free dessert recipe that calls for chocolate.
2/41
From the Recipe Creator:
This banana bread snack cake doesn't need any frosting—just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch. —Denise Loewenthal, Hinckley, Ohio
3/41
From the Recipe Creator:
With the growing popularity of gourmet coffees, cappuccino and espresso, I’m finding lots of people enjoy these classic Sicilian dipping cookies. —Carrie Sherrill, Forestville, Wisconsin
4/41
From the Recipe Creator:
This delicious sweet-tart lemon ice is a perfectly refreshing way to end a summer meal, or any meal, for that matter. It’s one of my favorite naturally dairy-free desserts. —Concetta Maranto Skenfield, Bakersfield, California
5/41
From the Recipe Creator:
I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
6/41
From the Recipe Creator:
Corn syrup helps keep these brownies moist and fudgy. —Sheila Wood, Macksville, Kansas
7/41
From the Recipe Creator:
I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma
8/41
From the Recipe Creator:
With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. —Donna Pochoday-Stelmach, Morristown, New Jersey
9/41
From the Recipe Creator:
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin
10/41
From the Recipe Creator:
I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they’re perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
11/41
From the Recipe Creator:
On busy days, I appreciate this quick-to-make jelly-topped cookie. Top each sugar cookie with your favorite flavor of jam or jelly. —June Quinn, Kalamazoo, Michigan
12/41
From the Recipe Creator:
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
13/41
From the Recipe Creator:
A friend from New Hampshire gave me this Jewish apple cake recipe, which took a blue ribbon at the county fair. —Jennie Wilburn, Long Creek, Oregon
14/41
From the Recipe Creator:
I started making Almond Cookies after enjoying similar ones at my favorite Chinese restaurant. These crisp cookies have a wonderful almond flavor. —Beverly Preston, Fond du Lac, Wisconsin
15/41
From the Recipe Creator:
My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. It’s also one of our family’s go-to dairy-free desserts. —Marina Castle Kelley, Canyon Country, California
16/41
From the Recipe Creator:
When pears are in season, I love to make this family favorite. It's moist and keeps well, and makes a wonderful dessert as well as a breakfast or brunch cake.
17/41
From the Recipe Creator:
Large, soft and chewy, these cookies are made to be munched. The classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
18/41
From the Recipe Creator:
I'm a swim coach for kids, and I started making these bars for them as a snack. I wanted something that was easy to eat but would also give them energy. The kids loved them from the very first time I brought them. Now I bring them to every team event. —Sarah Riviere, Prescott, Arizona
19/41
From the Recipe Creator:
As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. —Norbert Koblitz, Lake Tahoe, Nevada
20/41
From the Recipe Creator:
You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
21/41
From the Recipe Creator:
This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
22/41
From the Recipe Creator:
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
23/41
From the Recipe Creator:
These moist bite-size muffins are melt-in-your-mouth good. With their appealing look, they really dress up a party table. The recipe makes a big batch, so there are plenty to please a crowd. —Linda Terrell, Palatka, Florida
24/41
From the Recipe Creator:
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts, and it is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
25/41
From the Recipe Creator:
Daiquiri fans, put away your straws for this blend of strawberries, lime juice and orange juice in a refreshing ice. —Robin M. Keane, Framingham, Massachusetts
26/41
From the Recipe Creator:
It is amazing how much flavor is in these simple 3-ingredient peanut butter cookies without brown sugar. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
27/41
From the Recipe Creator:
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. It’s extra awesome when served warm. —Taste of Home Test Kitchen
28/41
From the Recipe Creator:
A classic New England cookie, gingersnaps are now universal. My grandma kept two cookie jars in her pantry. One always had these crisp and chewy gingersnaps in it. They’re still my favorite cookie. My daughter, Becky, won a blue ribbon for this recipe at a 4-H fair. —Deb Handy, Pomona, Kansas
29/41
From the Recipe Creator:
There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. —Robin Turner, Lake Elsinore, California
30/41
From the Recipe Creator:
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
31/41
From the Recipe Creator:
Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up. —Taste of Home Test Kitchen
32/41
From the Recipe Creator:
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
33/41
From the Recipe Creator:
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla or regular milk in place of soy. —Melissa McCabe, Victor, New York
34/41
From the Recipe Creator:
This decadent Swedish apple pie serves up homemade flavor in every bite. This is a perfect snack with coffee or as an after-dinner treat. —Sarah Klier, Grand Rapids, Michigan
If you’re looking for some dairy-free dessert options, try this dairy-free pumpkin pie, just one ingredient swap transforms this traditional dessert into a rich and decadent dairy-free sweet treat.
35/41
From the Recipe Creator:
Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
36/41
From the Recipe Creator:
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there’s no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
37/41
From the Recipe Creator:
My Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
38/41
From the Recipe Creator:
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy vegan gingerbread cookies stole the show. —Jenet Cattar, Neptune Beach, Florida
39/41
From the Recipe Creator:
These pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. —Colleen Ludovice, Wauwatosa, Wisconsin
40/41
From the Recipe Creator:
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
41/41
From the Recipe Creator:
Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They’re delicious! —Melissa Hansen, Milwaukee, Wisconsin
Dairy-Free Desserts FAQ
What are the best substitutes for cream and milk in desserts?
The best substitutes for cream and milk for most dairy-free desserts are nondairy milk alternatives, like almond milk and oat milk. Coconut milk is also a good, rich choice for baking; just pay attention to the difference between coconut milk and coconut cream when buying or using it, since the thickness and fat content are very different. Nondairy options can vary in consistency, sweetness and taste, ranging from nutty to slightly floral, so choose the one that pairs best with the other ingredients in the recipe.
Can dairy-free desserts still be rich and creamy?
Dairy-free desserts can be just as rich, creamy and indulgent as ones made with butter or cream. It’s all about using ingredients that add body, fat and flavor. Coconut cream is thick like heavy whipping cream, making it a go-to choice for dairy-free whipped toppings and ganache-style fillings. Blended cashews and healthy nut butters create a silky base for cheesecakes and frostings and add richness to chocolate mousse or truffles.
Are there vegan-friendly options for dairy-free desserts?
Many dairy-free desserts can become vegan desserts with a few simple swaps. Since there is already no milk, butter or cream, eggs and honey are the primary ingredients to adapt. The best egg substitutes for baking depend on the recipe, but our top recommendations are flax, chia seeds, mashed banana, applesauce and tofu. Use maple syrup or agave nectar instead of honey. Some of the best vegan cheese brands also offer ricotta or cream cheese alternatives for plant-based treats.
