No Dairy Desserts: Vegan Recipes To Please Your Sweet Tooth
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Long gone are the days when dessert recipes had to have a long list of ingredients, including eggs, milk, and butter. Whilst sticking to a vegan diet, you don’t have to bid goodbye to your favourite sweets. Stepping into 2026, the culinary world is, in fact, celebrating a plant-based diet. And thanks to the millet revolution, the ‘no-dairy’ label is not a limitation anymore. 

With smart swaps and plant-based milk and oils, you can please your sweet tooth. To help you create restaurant-level vegan desserts, here are some foolproof recipes by Chef Varun Sharma. A Chef Consultant at Humane World for Animals India and the founder of Bodhi Greens Café, you can trust his recipes to make the best dairy-free desserts.

Pistachio Panna Cotta

Ingredients:

  • 1 can of coconut milk (400 ml)
  • 3 tbsp sugar
  • 3/4 tsp agar-agar
  • 1 tbsp cold water
  • 1/4 cup pistachios, boiled

Instructions:

  1. In a small bowl, place the tablespoon of cold water, then sprinkle the agar-agar in a layer over top. Allow it to sit for a few minutes while you complete the next step.
  2. In a medium saucepan, place the coconut milk, sugar and pistachio paste. Whisk together and heat until everything is melted together and steaming, but don’t allow to boil. 
  3. Pour a couple of tablespoons of the hot coconut milk into the bowl with the agar-agar, and stir well. Add it slowly back into the pot, whisking the whole time. 
  4. Heat for another 5 minutes, until the milk is steaming, but don’t let it boil. Whisk in the orange flower water at the end. 
  5. Divide between 4 ramekins. Refrigerate until set. Unmold, remove from the fridge and place the ramekin in a hot water bath for a few minutes. 
  6. Place a plate on top of the panna cotta and invert. It should slide out onto the plate. Garnish with flower petals and additional pistachios.

Millet Tahini Chocolate Chunk Cookie

Dry Ingredients:

  • 170 gm ragi
  • 2.5 gm baking powder
  • 0.6 gm baking soda
  • 125 gm jaggery

Wet Ingredients:

  • 60 gm coconut oil
  • 60 gm tahini
  • 55 gm water
  • 5 gm vanilla
  • 120 gm dark chocolate chunks

Instructions:

  1. In a bowl, whisk all the dry ingredients together. 
  2. In a separate bowl, whisk together all the wet ingredients. Now mix the wet with the dry until smooth.
  3. Add chocolate chunks, mix well to combine. Refrigerate for 15 minutes.
  4. Shape into 50 grams of flat cookies, bake at 180°C for 20 to 25 minutes, turning halfway.
  5. Once the bottom is golden brown, transfer to a cooling rack and let cool for 15 minutes before storing in an airtight box for up to 4 days.

Chocolate Mousse

Ingredients:

  • 1 pack silken tofu
  • 150 gm dark chocolate 
  • 1/2 pack coconut milk (100ml)
  • 100 gm sugar
  • 1 tsp rum (optional for flavouring)

Instructions:

  1. Roughly chop the dark chocolate.
  2. Melt the coconut milk and dark chocolate in a double boiler.
  3. Transfer to a bowl and let it cool completely to room temperature.
  4. Blend all ingredients together. 
  5. Serve into individual cups and set in the fridge for half an hour to one hour.