Yummy Healthy, Dairy-Free Dessert Ideas

Fresh strawberries with whipped cream or ice cream are a perennial favourite. For those who are lactose-intolerant or are following a dairy-free diet, this summertime treat can still be enjoyed thanks to dairy-free and lactose-free products from Tofutti.  Mix a few tablespoons of brown sugar into Tofutti Better Than Sour Cream and enjoy with fresh berries.

If you are craving an ice-cream like treat, serve fresh fruit alongside one of the many Tofutti frozen treats like Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert.

Here are two suggestions:


Apple Date Dessert Bars 


1/4 cup of sugar

1 cup of water

2 ½ cups of peeled and chopped apples

Base and Topping:

1 ½ cups flour

1 ½ cups of rolled oats

½ tsp baking soda

a pinch of salt

½ cup non-dairy butter or vegetable oil

¾ cup firmly packed brown sugar


Serve warm with Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert.

Preheat oven to 350 degrees Fahrenheit.

In large pot over medium heat add the apple pieces, water and dates.  Stir until mixture comes to a boil. Reduce heat and cook over low heat for 10 minutes. Mixture will thicken.

Heat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.

For filling, place all ingredients in a large pot, place on the stove over medium heat and stir until mixture comes to a boil.


In a large bowl mix together the flour, oats, baking soda and salt and then use a fork or pastry blender to add the non-dairy butter or oil and sugar.  Mixture should be crumbly and hold together somewhat.  Take half of the crumb mixture and press it into the pan to form the base.  Spread the fruit filling over the base. Spread the rest of the crumb mixture – you may have to pat it down – to form the upper crust.  Bake for 25 minutes. Cut into bars and serve warm or cold (this square is great for lunch box treats).


Best of Summer Peach Cheesecake with No-Bake Filling

1 purchased Graham Cracker Pie Crust

3 containers of TOFUTTI Better Than Cream Cheese

1/2 cup of sugar plus another1/2 cup of sugar for the peaches

1 tsp vanilla

¼ cup Tofutti Better Than Sour Cream

6-7 fresh peaches

3 Tbsp melted peach jam for glaze

2 tsp lemon juice


Read directions on purchased pie crust and bake as instructed. Let cool completely.

In the bowl of a stand mixer, add the Tofutti Better Than Sour Cream and TOFUTTI Better Than Cream Cheese along with the sugar and vanilla and cream slowly until combined. Set aside. Once the pie crust has totally cooled, spoon the cream cheese layer into the crust.

To prepare peaches, fill a large pot half full with cold water and place on the stove over high heat to boil. When it comes to a boil, turn heat down to medium high. Using a slotted spoon, place each peach into the boiling water. Leave to cook for approximately five minutes.  In the meantime, fill the sink with cold water and add one tray of ice cubes.  Using the slotted spoon, carefully remove the hot peaches from the water and place in the cold water bath and leave for approximately five minutes. You should see the skin start to peel.  Using a paring knife, carefully peel each peach and then cut into slices and place slices into a bowl.  Add1/2 cup of white sugar and stir gently. When cool enough to handle, arrange the peach slices in a circle over the cream cheese layer.

In a small pot over medium heat, melt 3 Tbsp of peach jam with 2 tsp lemon juice until it thins. Using a clean pastry brush, dab glaze over peach slices to glaze.  Chill for a half hour and serve.