Dairy-Free, Gluten-Free Easter Recipes

Easter is a wonderful holiday when loved ones come together to celebrate new life and enjoy a delicious meal. If you are on a restricted diet, though, much of the typical Easter meal may be off limits to you. Fortunately, there are many dairy-free and gluten-free Easter recipes that you can suggest or make yourself and enjoy.

Creamy Mashed Potatoes

When you whip up these velvety spuds, no one will suspect that they are not laden with milk and butter. Like all of the dairy-free and gluten-free Easter recipes listed here, you can easily add these to your weeknight recipe repertoire.

Ingredients

4 pounds of Russet or Yukon Gold potatoes
1 cup of unflavored almond milk (make sure it is not vanilla flavored)
1/4 to 1/2 cup gluten-free, non-dairy spread, such as Earth Balance
Salt and pepper to taste

Directions

Peel potatoes if desired or simply scrub them. Cut into quarters. Place in a large pan, cover with cold water and add a pinch of salt, if desired. Bring to a boil. Reduce heat to medium and cook 15 to 20 minutes, until fork tender. Drain the potatoes. Heat the almond milk in the microwave for 10 seconds if it is cold. Add the almond milk and spread to the pan. Mash potatoes using a potato ricer or potato masher. Serve hot.

Mushroom Gravy

If your idea of the perfect mashed potatoes includes rich, brown gravy atop them, you will enjoy this recipe. It is gluten-free and dairy-free, but definitely not flavor-free.

Ingredients

1 pound mushrooms
1 teaspoon olive oil
1/4 cup gluten-free, non-dairy spread, such as Earth Balance
1/2 cup rice flour
2 cups chicken stock
1 cup plus 2 tablespoons almond milk
6 tablespoons canola oil
2 tablespoons gluten-free Worcestershire sauce, such as Lea & Perrins
2 teaspoons gluten-free bouillon
Salt and pepper to taste

Directions

Sauté mushrooms with olive oil over low heat in a small skillet. Set aside. Melt spread in a large skillet. Gradually add flour, whisking constantly. Continue whisking over medium heat. Gradually add chicken stock, whisking constantly. Add cream and reduce heat. Simmer for one minute, continuing to whisk. Add mushrooms and cook over low heat for twenty minutes, stirring often. Add Worcestershire sauce, bouillon, salt and pepper. Stir well.

Carrot Cake with "Cream Cheese" Frosting

What would Easter dinner be without a decadent dessert? Enjoy this flavorful, spiced cake on any special occasion.

Ingredients

5 large eggs
1/2 cup vegetable oil
2 cups sugar
2 cups gluten-free flour mix
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon xanthan gum
3 cups shredded carrots
1 cup raisins
1 cup chopped pecans or walnuts, optional

Directions

Preheat oven to 350 F. Spray two 8-inch round cake pans or one 9 x 13 pan with nonstick cooking spray. Beat eggs, oil and sugar in large bowl on medium for three minutes. Sift together dry ingredients in a separate bowl. Gradually add dry ingredients to the first bowl while mixing just until blended. Fold in remaining ingredients. Pour batter into prepared pans. Bake for 60 to 75 minutes until toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and then remove from pans onto cooling rack. Cool completely before frosting.

"Cream Cheese" Frosting

Ingredients

1/2 cup gluten-free, non-dairy spread, such as Earth Balance
9 ounces gluten-free, non-dairy cream cheese substitute, such as Tofutti Better Than Cream Cheese
6 cups confectioners' sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract

Directions

Beat spread in medium bowl on medium for one to two minutes until creamy. Add cream cheese substitute and continue beating until smooth, about five minutes. Add remaining ingredients. Mix on low until smooth. Turn mixer to medium and whip until fluffy. Spread onto cooled cake.