Dinner No Cheese – Easy 30-Minute Cheesy-Free Meal

Dinner No Cheese is a hearty, dairy-free skillet that proves you don't need cheese for a satisfying dinner. Loaded with protein-rich lentils, earthy mushrooms, and fresh spinach, it's a one-pan wonder that comes together in just 30 minutes.

This recipe was born on a busy weeknight when I wanted something creamy and comforting but was out of cheese. The secret? A silky cashew cream that mimics the richness of cheese without any dairy. It's become a family favorite, even for the cheese lovers!

Whether you're dairy-free, vegan, or just looking to eat more plant-based meals, this dish delivers on flavor and texture. Serve it over pasta, rice, or with crusty bread for a complete meal.

About the Ingredients

1 cup (200g) dried green or brown lentils, rinsed

Use green or brown lentils that hold their shape. For a quicker option, use 2 cups (400g) cooked lentils (canned, drained).

2 tablespoons olive oil

Extra virgin olive oil adds flavor; substitute with avocado oil for a higher smoke point.

1 medium yellow onion, finely chopped

About 1 cup. Shallots or leeks also work well.

3 cloves garlic, minced

Use fresh garlic for the best flavor; jarred minced garlic can be used in a pinch.

8 oz (225g) cremini mushrooms, sliced

Cremini or baby bella mushrooms add earthy flavor. White button mushrooms are a fine substitute.

1 teaspoon dried thyme

Dried thyme adds a woodsy note; use 1 tablespoon fresh thyme if you have it.

1/2 teaspoon smoked paprika

Smoked paprika gives a subtle smoky depth; regular paprika is a good substitute.

2 cups (480ml) vegetable broth

Use low-sodium broth to control salt. Chicken broth works if not vegetarian.

1/2 cup (120ml) cashew cream (see note)

Cashew cream is made by blending soaked cashews with water. For a nut-free option, use coconut cream or a dairy-free cream cheese.

3 cups (90g) fresh spinach

Baby spinach wilts quickly; kale or Swiss chard can be used, but add a few extra minutes to soften.

Salt and freshly ground black pepper, to taste

Season generously; the cashew cream is mild, so don't be shy.

2 tablespoons nutritional yeast (optional, for cheesy flavor)

Nutritional yeast adds a cheesy, umami flavor; omit if you don't have it.

Tips & Tricks

• Don't skip soaking the cashews for the cream – it makes them blend silky smooth. If short on time, boil them for 10 minutes instead.
• Cook the lentils until just tender but not mushy, as they will continue to cook slightly when added to the skillet.
• If the sauce seems too thick, thin it with a splash of vegetable broth or water until it reaches your desired consistency.

Step-by-Step Instructions

1. Cook the Lentils

In a medium saucepan, combine lentils with 2 cups (480ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until tender but not mushy. Drain and set aside.

2. Sauté the Aromatics

In a large skillet, heat olive oil over medium heat (350°F/175°C). Add onion and cook for 4-5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.

3. Cook the Mushrooms

Add sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until they release their liquid and start to brown. Season with salt and pepper.

4. Add Spices and Broth

Stir in thyme and smoked paprika. Pour in vegetable broth and bring to a simmer. Let it cook for 5 minutes to meld flavors.

5. Incorporate Lentils and Cream

Add the cooked lentils and cashew cream (and nutritional yeast if using). Stir well and let everything simmer together for 5 minutes, allowing the sauce to thicken slightly.

6. Wilt the Spinach

Add fresh spinach in handfuls, stirring until it wilts, about 2-3 minutes. The spinach should be bright green and just tender.

7. Adjust and Serve

Taste and adjust seasoning with salt and pepper. Serve hot over pasta, rice, or with crusty bread. Garnish with fresh herbs if desired.

Delicious Variations

• Add a can of drained artichoke hearts or roasted red peppers for extra flavor.
• Swap the lentils for cannellini beans or chickpeas for a different texture.
• Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce.

How to Store Dinner No Cheese

Frequently Asked Questions

I hope you enjoy this cozy, dairy-free skillet as much as we do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on social media and tag me – I love seeing your creations!

Dinner No Cheese

Dinner No Cheese is a creamy, dairy-free skillet with lentils, mushrooms, and spinach – ready in 30 minutes for a cozy weeknight meal.

★★★★½ 4.8 (217 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 cup (200g) dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 oz (225g) cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 2 cups (480ml) vegetable broth
• 1/2 cup (120ml) cashew cream (see note)
• 3 cups (90g) fresh spinach
• Salt and freshly ground black pepper, to taste
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)

📋 Instructions

1. 1Cook the Lentils — In a medium saucepan, combine lentils with 2 cups (480ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until tender but not mushy. Drain and set aside.
2. 2Sauté the Aromatics — In a large skillet, heat olive oil over medium heat (350°F/175°C). Add onion and cook for 4-5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
3. 3Cook the Mushrooms — Add sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until they release their liquid and start to brown. Season with salt and pepper.
4. 4Add Spices and Broth — Stir in thyme and smoked paprika. Pour in vegetable broth and bring to a simmer. Let it cook for 5 minutes to meld flavors.
5. 5Incorporate Lentils and Cream — Add the cooked lentils and cashew cream (and nutritional yeast if using). Stir well and let everything simmer together for 5 minutes, allowing the sauce to thicken slightly.
6. 6Wilt the Spinach — Add fresh spinach in handfuls, stirring until it wilts, about 2-3 minutes. The spinach should be bright green and just tender.
7. 7Adjust and Serve — Taste and adjust seasoning with salt and pepper. Serve hot over pasta, rice, or with crusty bread. Garnish with fresh herbs if desired.

👨‍🍳 Chef's Note: For the best texture, don't overcook the lentils – they should be tender but still hold their shape. If you prefer a smoother sauce, blend the cashew cream with a bit of the cooking liquid before adding.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat