We’ve put together a list of our top 10 dairy-free snacks for you to enjoy! Choose between ch-easy roasted potatoes, herby cheese balls, sour cream pancakes, and more!
Our Top 10 Dairy-Free Snack Recipes
1. Ch-easy Roasted Potatoes
Prep: 10 mins
Cook: 25 mins
Level: Easy
Serves: 4
These cheesy roasted potatoes are a comforting and satisfying snack, perfect as a side dish or on their own. With crispy, golden-brown potatoes and a rich drizzle of Liquid Cheese Style, this recipe is sure to become a household favourite.
Nutrition Profile:
Dairy-Free
Gluten-Free
Vegetarian
Ingredients:
4 medium potatoes, washed & halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Fresh parsley for garnish
Liquid Cheese Style, to your desired level of ch-easiness
Method:
- Bring a pot of salted water to a boil and add the halved potatoes. Boil until just soft, about 10 minutes.
- In a large mixing bowl, combine olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Mix well to create the seasoning.
- Drain and cool the potatoes slightly, then add them to the bowl with the seasoning mixture. Toss until evenly coated.
- Heat a frying pan over medium heat with a little oil. Cook the potatoes until golden brown and crispy, about 8–10 minutes.
- Transfer the potatoes to a serving dish and, if desired, garnish with fresh parsley.
- Drizzle Liquid Cheese Style over the top.
Pro Tip: Heat the Liquid Cheese Style slightly in the microwave before drizzling for an extra gooey texture.
Looking for high-quality dairy-free products to go along with your recipes?
2. Sour Cream Pancakes
Prep: 5 mins
Cook: 10 mins
Level: Easy
Serves: 2
These light and fluffy pancakes, made with Dairy Free Down Under Sour Cream Style and coconut milk, are a delightful start to any morning. With a hint of tropical coconut flavour, they are perfect for a vegan breakfast treat.
Nutrition Profile:
Dairy-Free
Vegan
Ingredients:
1 cup flour
2 tablespoons sugar (optional)
2 teaspoons baking powder
Pinch of salt
1 cup coconut milk
1 teaspoon vanilla extract
½ cup Dairy Free Down Under Sour Cream Style
Toppings of your choice (we used fruit and maple syrup)
Method:
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add coconut milk and vanilla, then whisk until just combined.
- Gently fold in Dairy Free Down Under Sour Cream Style.
- Heat a well-greased frying pan over medium heat. Drop ¼ cup of batter at a time onto the pan, cooking until bubbles form on the surface and the edges are set. Flip and cook until golden brown.
- Serve the pancakes with your favourite toppings, such as fruit and maple syrup.
3. Watermelon Feta Pizza
Prep: 10 mins
Level: Easy
Serves: 4
This refreshing, dairy-free twist on pizza features a base of crisp watermelon topped with DFDU Feta Style, parsley, and optional toppings like black olives. Perfect for summer gatherings or festive occasions, it’s a light and colourful treat!
Nutrition Profile:
Dairy-Free
Vegan
Gluten-Free
Vegetarian
Ingredients:
1 small seedless watermelon
½ cup crumbled DFDU Feta Style
Fresh parsley leaves or mint
Optional Toppings:
Black olives
Dressing of your choice
Method:
- Slice the watermelon into rounds.
- Use a Christmas-shaped cookie cutter to cut festive shapes from the watermelon slices.
- Sprinkle the crumbled DFDU Feta Style over the watermelon shapes.
- Garnish with fresh parsley or mint.
Optional: Add black olives and drizzle your favourite dressing for extra flavour.
4. Herby Cheese Balls
Prep: 15 mins
Chill: 1 hour
Level: Easy
Serves: 4 (as part of hors d’oeuvres)
These bite-sized, vegan Herby Cheese Balls are a delightful addition to any appetiser spread. Coated in fresh herbs and crunchy peanuts, they combine Dairy Free Down Under Cheddar and Cream Cheese Style for a creamy, flavour-packed snack that’s sure to impress.
Nutrition Profile:
Dairy-Free
Vegan
Vegetarian
Gluten-Free
Ingredients:
¼ cup fresh parsley, chopped
1 tablespoon fresh mint, chopped
½ tablespoon fresh chives, chopped
⅓ cup Dairy Free Down Under Cheddar Style Shreds
½ cup Dairy Free Down Under Cream Cheese Style
⅓ cup granulated peanuts
Method:
- In a small bowl, combine the chopped parsley, mint, and chives. Set aside.
- In a blender, blitz the DFDU Cheddar Style, Cream Cheese Style, and peanuts until just combined. The mixture may be soft, which is fine.
- Using a teaspoon, scoop out the cheese mixture and form it into balls (as best you can).
- Roll the cheese balls in the herb mixture until fully coated.
- Refrigerate for at least 1 hour to firm up the cheese balls. Serve immediately once chilled, as they may soften over time.
5. Mini Carrot Cakes
Prep: 20 mins
Cook: 30 mins
Level: Easy
Serves: 6
These light and moist mini carrot cakes are packed with grated carrots, sultanas, and warm spices. Topped with a smooth and dairy-free cream cheese frosting, they make the perfect treat for a lunchbox or an afternoon tea.
Nutrition Profile:
Dairy-Free
Vegetarian
Ingredients:
2 tablespoons oat milk
½ tablespoon lemon juice
½ cup apple sauce
2 cups grated carrot
¾ cup sultanas
½ cup chopped walnuts
¼ cup melted coconut oil
125 ml maple syrup
250 g plain flour
1 teaspoon baking powder
½ teaspoon bicarb soda
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
Frosting:
225 g Dairy Free Down Under Cream Cheese Style (at room temperature)
100 g icing sugar, sifted
½-1 tablespoon oat milk
Method:
- Preheat the oven to 180°C (fan-forced) and line a muffin pan with patty pans.
- In a small bowl, combine the oat milk and lemon juice. Set aside.
- In a large mixing bowl, combine the grated carrot, sultanas, melted coconut oil, chopped walnuts, and maple syrup.
- Sift the plain flour, baking powder, bicarb soda, cinnamon, and nutmeg into the carrot mixture. Add the ginger and gently fold.
- Add the oat milk and lemon mixture, followed by the apple sauce, and fold everything together until just combined.
- Spoon the batter into the prepared patty pans and bake for 25-30 minutes, until firm to the touch and cooked through.
- Let the cakes cool on a wire rack.
- To make the frosting, beat the DFDU Cream Cheese Style in a mixing bowl until smooth. Gradually sift in the icing sugar and mix. Add a few drops of oat milk until the frosting reaches your desired consistency.
- Once the cakes are completely cool, frost them generously and enjoy.
Note: Store in an airtight container for 2-3 days.
6. Cheese & Vegemite Scrolls
Prep: 65 mins
Cook: 30 mins
Level: Easy
Makes: 6-10 (depending on size)
These vegan-friendly scrolls are a nostalgic twist on the classic Cheesymite rolls we loved growing up. Now, you can enjoy them anytime with as much Dairy Free Down Under cheese as you desire. Perfect as a mid-morning snack or a lunchbox filler!
Nutrition Profile:
Dairy-Free
Vegan
Ingredients:
- 2 teaspoons instant dried yeast
- 2 tablespoons caster sugar
- 1 ½ cups warm water
- 3 ½ cups plain flour
- 2 teaspoons salt
- 90 ml extra virgin olive oil
- ½ cup Vegemite
- 1 ½ cups Dairy Free Down Under Cheddar Style Shreds
- 1 cup Dairy Free Down Under Mozzarella Style Shreds
- ¼ cup dairy-free butter, melted
Method:
- Combine the yeast, sugar, and warm water in a bowl. Set aside for 5 minutes until frothy.
- In a separate bowl, combine the flour and salt.
- Once the yeast mixture is ready, add the olive oil to the flour mixture. With a mixer (dough hook attached) running slowly, add the yeast mixture. Knead for about 5 minutes or until the dough is soft and elastic. If the dough is too sticky, add a little more flour.
- Cover the dough and leave to rise in a warm place for 30 minutes or until it has doubled in size. Punch the dough down to remove the air bubbles.
- Preheat the oven to 190°C.
- Dust a work surface with flour and roll the dough into a rectangle, approximately 45 x 30 cm.
- Mix the Vegemite with 2 tablespoons of water to make it easier to spread, and then spread it over the dough.
- Sprinkle the Dairy Free Down Under Cheddar and Mozzarella Style Shreds over the Vegemite.
- Roll the dough like a Swiss roll and cut into scrolls about 8 cm wide (or your preferred size).
- Place the scrolls on a baking tray lined with baking paper. Cover with plastic wrap and let them rise for 20 minutes.
- Drizzle the scrolls with melted dairy-free butter, then bake for 20 minutes or until golden brown.
- Allow the scrolls to cool for 10 minutes before serving. Pull them apart and enjoy!
Pro Tip: For a quicker version, use frozen puff pastry instead of making the dough. Spread the Vegemite, add the cheese, and follow the rest of the recipe as instructed.
7. Crispy Veggie Patties with Vegan Mayo Sauce
Prep: 20 mins
Cook: 15 mins
Level: Easy
Makes: 4 patties
Enjoy these Crispy Veggie Patties paired with Dairy-Free Down Under’s Vegan Mayo for a satisfying plant-based meal. Perfect as a snack, sandwich filler, or light lunch, these patties offer a crunchy texture and rich flavours, while the vegan mayo adds a creamy, tangy finish.
Nutrition Profile:
Dairy-Free
Vegan
Gluten-Free
Ingredients:
- Patties:
- 1 cup sweet potato, mashed
- ½ cup grated zucchini, excess water removed
- 1 cup cooked quinoa
- ½ cup chickpea flour
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- Vegan Mayo Sauce:
- 4 tablespoons Dairy-Free Down Under Vegan Mayo
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill (optional)
- Salt and pepper to taste
Method:
- In a large mixing bowl, combine the mashed sweet potato, grated zucchini, cooked quinoa, chickpea flour, garlic powder, smoked paprika, salt, and pepper. Mix well to form a thick dough-like consistency.
- Divide the mixture into 4 equal portions and shape them into round patties. If the mixture is too sticky, lightly dust your hands with extra chickpea flour.
- Heat the olive oil in a large skillet over medium heat. Fry the patties for 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and place on a paper towel to drain any excess oil.
- In a small bowl, whisk together the Dairy Free Down Under Vegan Mayo, lemon juice, chopped dill (if using), salt, and pepper. Adjust seasoning to taste.
- Serve the crispy veggie patties warm with a generous drizzle of vegan mayo sauce on top. You can also serve them in a sandwich or on a salad for a more filling meal.
Pro Tip: Get creative by mixing herbs like basil or parsley into the mayo for extra flavour, or add a pinch of chilli flakes for a spicy kick!
8. Vegan Feta Stuffed Cucumber Bites
Prep Time: 15 mins
Serves: 4-6 (makes about 20 bites)
These Vegan Feta Stuffed Cucumber Bites are the perfect dairy-free, plant-based snack for a light and refreshing nibble. They’re quick to prepare and showcase Dairy-Free Down Under’s Feta Style in a bite-sized, crunchy snack that’s ideal for parties, picnics, or a mid-afternoon pick-me-up.
Nutrition Profile:
- Dairy-Free
- Vegan
- Gluten-Free
Ingredients:
- 2 large cucumbers, sliced into 1-inch rounds
- 1/2 cup Dairy-Free Down Under Feta Style, crumbled
- 1/4 cup vegan cream cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped (or parsley)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 10 cherry tomatoes, halved (optional, for garnish)
- Extra fresh herbs for garnish (optional)
Method:
- Slice the cucumbers into 1-inch thick rounds. Using a small spoon or melon baller, scoop out a little of the centre of each round to create a small well, but don’t scoop all the way through the bottom.
- In a small bowl, combine Dairy-Free Down Under Feta Style, vegan cream cheese, lemon juice, olive oil, fresh dill (or parsley), and salt and pepper. Mix well until the ingredients are fully combined and smooth.
- Spoon the feta mixture into each cucumber round, filling the wells generously.
- For extra colour and flavor, top each stuffed cucumber with half a cherry tomato and sprinkle with extra fresh herbs, if desired.
- Arrange the cucumber bites on a serving plate and enjoy them immediately as a fresh, crunchy snack. Perfect for an afternoon snack or as an appetizer for gatherings.
Pro Tip: For added flair, drizzle a little balsamic glaze over the cucumber bites just before serving, or sprinkle them with sesame seeds for extra crunch.
9. Cheesy Vegan Nachos
Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4
These Cheesy Vegan Nachos are a perfect snack for movie nights, parties, or casual get-togethers. Packed with flavour and topped with Dairy-Free Down Under’s Tasty Style Shreds, this dish will satisfy your cheese cravings without any dairy!
Nutrition Profile:
- Dairy-Free
- Vegan
- Gluten-Free
Ingredients:
- 1 large bag of corn tortilla chips
- 1 cup Dairy-Free Down Under Tasty Style Shreds
- 1 can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup pickled jalapeños (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup dairy-free sour cream (store-bought or homemade)
- 1 tablespoon lime juice
- Salt and pepper to taste
Method:
- Preheat your oven to 180°C (350°F).
- Spread the corn tortilla chips in a single layer on a baking tray.
- Evenly sprinkle the Dairy-Free Down Under Tasty Style Shreds over the tortilla chips. Add black beans, cherry tomatoes, corn, and pickled jalapeños (if using) on top of the chips.
- Place the baking tray in the preheated oven and bake for about 10 minutes, or until the cheese shreds are melted and the nachos are heated through.
- In a small bowl, mix the diced avocado with lime juice, salt, and pepper. This will add a creamy, zesty topping to your nachos.
- Once the nachos are ready, remove them from the oven and sprinkle with fresh cilantro. Top with dollops of dairy-free sour cream and the avocado cream. Serve immediately while warm, and enjoy!
Pro Tip: For an extra kick, add some diced red onion or a drizzle of your favourite hot sauce before serving!
10. Spicy Vegan Tacos with Creamy Sour Cream
Prep Time: 15 mins
Cooking Time: 10 mins
Serves: 4
These Spicy Vegan Tacos are flavourful and topped with Dairy-Free Down Under’s Sour Cream Style for a creamy finish. Perfect for Taco Tuesday or any casual gathering, this dish combines spice and freshness for a satisfying meal!
Nutrition Profile:
- Dairy-Free
- Vegan
- Gluten-Free
Ingredients:
- 8 small corn or flour tortillas
- 1 can (400g) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup diced bell peppers (mixed colours)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 cup Dairy-Free Down Under Sour Cream Style
- Lime wedges for serving
Method:
- In a skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable. Set aside.
- In the same skillet, add olive oil and diced bell peppers. Sauté for 3-4 minutes until they are soft. Add black beans, corn, cumin, smoked paprika, chilli powder, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally until everything is heated through.
- Take a warm tortilla and fill it with the black bean and corn mixture. Top with sliced avocado, cherry tomatoes, and a generous dollop of Dairy-Free Down Under Sour Cream Style.
- Sprinkle fresh cilantro over the top and serve with lime wedges on the side for squeezing. Enjoy your flavorful, creamy vegan tacos!
Pro Tip: For added flavour, try marinating the black beans in lime juice and spices for 15 minutes before cooking, or top your tacos with some pickled onions for a tangy twist!
