Dairy-Free

Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.

A fully-loaded, deluxe version featuring smoked ham, chicken, and shrimp.

Take your next bowl above and beyond by making the noodles from scratch.

This simple noodle soup is packed with flavor thanks to instant dashi.

Spicy, sour, oil-slicked noodles that are sure to impress.

Our best vegan desserts for plant-based dinner parties and anytime snacking.

Versatile dumpling wrappers eat like noodles when cooked in the hot broth.

A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.

A lesson in less is more, this comforting pot of creamy beans gets a punchy, raw asparagus salad to balance the deep allium-fortified broth.

Muối mè is a 3-ingredient sesame salt mix, which instantly changes the mundane into something special. Sprinkle it over vegetables, rice, and more.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.

Blistered and roasted sweet potatoes are at their best glazed in a sticky-spicy sauce featuring maple syrup, chili paste, vinegar, soy sauce, and miso.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.

With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.

Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.

Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.

This ultra-chocolaty vegan mousse recipe is egg-free, dairy-free, and totally easy. Top the creamy yet light dessert with crackly sesame brittle for contrast.