14 Creamy Dairy-Free Recipes for a Romantic Valentine’s Night

You’re planning a romantic Valentine’s Night and want to impress with creamy dishes that just happen to be dairy-free. You’re considering velvety soups, rich risottos, and decadent desserts that are all free from dairy.

As you explore these options, you’re wondering which recipes will make your evening truly special – and that’s where these 14 creamy dairy-free recipes come in, starting with a surprising twist on a classic favorite.

1. Velvety Tomato Soup Recipe

Velvety tomato soup made with roasted tomatoes and coconut milk.

Ingredients

• 3 lbs fresh tomatoes
• 1 onion
• 3 cloves garlic
• 1/2 cup coconut milk
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the tomatoes in half and place on a baking sheet with onion and garlic.
3. Roast in the oven for 30 minutes, or until the tomatoes are tender.
4. Remove from oven and let cool.
5. Peel the skin off the tomatoes and place them in a blender with the roasted onion and garlic.
6. Blend until smooth, then transfer to a pot.
7. Add coconut milk, olive oil, basil, salt, and pepper to the pot.
8. Heat over medium heat, whisking constantly, until the soup is hot and creamy.
9. Serve hot, garnished with fresh basil leaves.

2. Dairy Free Fettuccine Alfredo

Dairy-free fettuccine Alfredo made with vegan cream and parmesan.

Ingredients

• 1 pound fettuccine
• 1/2 cup vegan butter
• 3 cloves garlic
• 1 cup vegan heavy cream
• 1/2 cup nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions.
2. In a large skillet, melt the vegan butter over medium heat and sauté the garlic until fragrant.
3. In a blender or food processor, combine the vegan heavy cream, nutritional yeast, lemon juice, salt, and pepper, and blend until smooth.
4. Add the blended cream sauce to the skillet with the garlic and stir to combine.
5. Drain the cooked fettuccine and add it to the skillet, tossing to coat with the cream sauce.
6. Serve the fettuccine hot, garnished with chopped fresh parsley.

3. Creamy Vegan Mushroom Risotto

Rich and creamy vegan mushroom risotto perfect for a romantic night.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cups mixed mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 cup white wine
• 1/4 cup nutritional yeast
• Salt and pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and sauté until translucent, about 3-4 minutes.
3. Add the mixed mushrooms and cook until they release their liquid and start to brown.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until the liquid is almost completely absorbed.
6. Add 1 cup of vegetable broth to the rice and stir until absorbed, repeat this process until all broth is used.
7. Stir in the nutritional yeast, thyme, and garlic powder.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs if desired.

4. Rich Chocolate Mousse Dessert

Rich chocolate mousse dessert for a decadent Valentine’s treat.

Ingredients

• 1 cup non-dairy chocolate chips
• 1/2 cup non-dairy whipped cream
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Melt the non-dairy chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
2. In a separate bowl, whip the non-dairy whipped cream until stiff peaks form.
3. In another bowl, combine the granulated sugar, unsweetened cocoa powder, and salt.
4. Fold the sugar mixture into the melted chocolate until well combined.
5. Add the vanilla extract to the chocolate mixture and stir to combine.
6. Gently fold the whipped cream into the chocolate mixture until no white streaks remain.
7. Spoon the mousse into individual serving cups or a large serving dish.
8. Chill in the refrigerator for at least 2 hours before serving.

5. Coconut Cream Pie Recipe

Rich coconut cream pie with a velvety texture and sweet flavor.

Ingredients

• 1 1/2 cups coconut cream
• 1/2 cup maple syrup
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup unsweetened coconut milk
• 2 large eggs
• 1 pie crust

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a blender, combine coconut cream, maple syrup, unsweetened shredded coconut, vanilla extract, and salt.
3. Blend the mixture until smooth and creamy.
4. In a separate bowl, whisk together unsweetened coconut milk and eggs.
5. Add the coconut milk mixture to the blender and blend until well combined.
6. Roll out the pie crust and place it in a 9-inch pie dish.
7. Pour the coconut cream mixture into the pie crust.
8. Bake the pie for 40-45 minutes or until the edges are set and the center is slightly jiggly.
9. Allow the pie to cool before serving.

6. Decadent Dairy Free Cheesecake

Decadent dairy-free cheesecake with a rich, creamy texture.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup vegan butter, melted
• 16 ounces vegan cream cheese
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream alternative

Instructions

1. Preheat oven to 350°F and prepare a 9-inch springform pan.
2. In a medium bowl, mix graham cracker crumbs and melted vegan butter until well combined.
3. Press the crumb mixture into the prepared pan and bake for 10 minutes.
4. In a large mixing bowl, beat the vegan cream cheese until smooth.
5. Gradually add granulated sugar and beat until combined.
6. Beat in eggs one at a time, followed by vanilla extract.
7. Stir in sour cream alternative until well combined.
8. Pour the cheesecake batter into the prepared pan over the crust.
9. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
10. Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours.

7. Creamy Butternut Squash Soup

Rich and creamy butternut squash soup perfect for a cozy Valentine’s night.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1/2 cup non-dairy cream

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash in the oven for 45 minutes, or until tender.
5. Scoop the flesh out of the squash and transfer it to a blender or food processor.
6. Add the chopped onion, garlic, cumin, smoked paprika, salt, and pepper to the blender.
7. Blend the mixture until smooth, then transfer it to a large pot.
8. Add the vegetable broth to the pot and bring the mixture to a simmer.
9. Reduce the heat to low and let the soup simmer for 10-15 minutes.
10. Stir in the non-dairy cream and serve the soup hot.

8. Vegan Mac Cheese Bake

Creamy vegan mac cheese bake for a romantic dinner.

Ingredients

• 1 pound macaroni
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegan cheese shreds
• 1/2 cup all-purpose flour
• 2 cups non-dairy milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a saucepan, heat olive oil and sauté onion and garlic until softened.
4. In a separate saucepan, whisk together non-dairy milk, flour, and vegan cheese shreds.
5. Bring the cheese mixture to a simmer and cook until thickened.
6. Combine cooked macaroni, cheese sauce, salt, pepper, and paprika in a large bowl.
7. Transfer the macaroni mixture to a baking dish and top with additional vegan cheese shreds.
8. Bake for 25-30 minutes, or until golden brown and set.

9. Dairy Free Creamy Pesto Sauce

Dairy-Free Creamy Pesto Sauce is a rich and flavorful sauce made with fresh basil and non-dairy cream.

Ingredients

• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup non-dairy cream
• 1/2 cup non-dairy grated cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Combine basil leaves, pine nuts, and garlic in a food processor and blend until well combined.
2. Add non-dairy cream, non-dairy grated cheese, and olive oil to the food processor and blend until smooth.
3. Season the sauce with salt and pepper to taste.
4. Transfer the sauce to a saucepan and heat over low heat, stirring constantly, until the sauce is warm and creamy.
5. Serve the Dairy-Free Creamy Pesto Sauce over pasta, vegetables, or as a dip.

10. Silky Smooth Hummus Recipe

Creamy hummus perfect for a romantic evening.

Ingredients

• 1 1/2 cups cooked chickpeas
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/4 cup water
• Paprika, for garnish

Instructions

1. Drain and rinse the chickpeas, then transfer them to a blender or food processor.
2. Add lemon juice, tahini, garlic, and salt to the blender.
3. Blend on high speed for about 2 minutes, or until smooth.
4. With the blender running, slowly pour in olive oil and water.
5. Continue blending for another minute, or until the desired consistency is reached.
6. Taste and adjust the seasoning if necessary.
7. Transfer the hummus to a serving bowl and garnish with paprika.
8. Serve with crackers, vegetables, or pita bread.

11. Cashew Cream Pasta Sauce

Creamy cashew pasta sauce for a dairy-free Valentine’s Night.

Ingredients

• 1 cup of cashews
• 1/2 cup of water
• 1 tablespoon of olive oil
• 1 clove of garlic
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1 cup of cherry tomatoes

Instructions

1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with 1/2 cup of fresh water.
3. Add the olive oil, garlic, basil, oregano, salt, and pepper to the blender.
4. Blend the mixture on high speed until smooth and creamy.
5. Heat the sauce in a saucepan over medium heat.
6. Add the cherry tomatoes to the saucepan and stir to combine.
7. Reduce heat to low and simmer the sauce for 10-15 minutes.
8. Serve the cashew cream pasta sauce over cooked pasta and enjoy.

12. Creamy Vegan Broccoli Soup

Creamy Vegan Broccoli Soup is a delicious and healthy dish perfect for Valentine’s Night.

Ingredients

• 3 cups broccoli florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup vegan cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth

Instructions

1. In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
2. Add the broccoli florets and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat to low and let it simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the vegan cream, thyme, salt, and pepper.
7. Serve the soup hot, garnished with additional broccoli florets if desired.

13. Dairy Free Tiramisu Recipe

Rich and creamy dairy-free tiramisu made with ladyfingers and espresso.

Ingredients

• 12-16 ladyfingers
• 1 cup strong brewed espresso
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut cream
• 1/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a large bowl, combine the espresso, almond milk, and sugar, and stir until the sugar is dissolved.
2. Dip each ladyfinger into the espresso mixture for about 3-5 seconds on each side.
3. In a separate bowl, whip the coconut cream until it becomes stiff peaks.
4. In another bowl, mix together the cocoa powder, vanilla extract, and salt.
5. To assemble the tiramisu, start with a layer of ladyfingers, followed by a layer of the cocoa powder mixture, and then a layer of the whipped coconut cream.
6. Repeat the layers two more times, ending with a layer of the whipped coconut cream on top.
7. Refrigerate the tiramisu for at least 3 hours before serving.
8. Slice and serve chilled.

14. Luxurious Coconut Creme Brulee

Rich coconut cream and caramelized sugar create a decadent dessert.

Ingredients

• 1 can of full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large egg yolks
• 1/4 cup coconut oil

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, combine coconut milk, granulated sugar, unsweetened shredded coconut, and salt.
3. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is hot but not boiling.
4. In a small bowl, whisk together egg yolks and vanilla extract.
5. Gradually add the hot coconut mixture to the egg yolks, whisking constantly.
6. Pour the mixture into 4-6 ramekins or small baking dishes.
7. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
8. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
9. Remove from the water bath and let cool to room temperature.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
12. Caramelize the sugar with a kitchen torch or under the broiler.

Conclusion

You’ll be the king of the castle with these 14 dairy-free recipes, a true Renaissance in culinary delight. Like a flip phone, your taste buds will flip out for creamy tomato soup and cashew cream pasta sauce. Indulge in rich chocolate mousse and coconut cream pie for a romantic Valentine’s Night that’s simply medieval in its decadence.