22 venues in New York rated S to B for dairy-free, every tier backed by cited sources.
100% plant-based kitchen means no dairy on premises.
As a fully vegan kitchen, no dairy is used on premises. Multiple community reviewers across three FMGF listings independently flag the venue as 'good for dairy-free.'
This bakery is fully vegan. No dairy is used on premises. Multiple reviewers across both the NYC and LA locations explicitly note 'good for dairy-free.' A symptomatic coeliac reviewer who is also lactose intolerant confirms suitability.
The venue is 100% plant-based vegan. No dairy is present on the premises. Menu items referencing cream, sour cream, or ice cream use plant-based alternatives (e.g. coconut caramel, oat milk, dairy-free whipped cream as confirmed in the desserts FAQ). The kitchen is structurally dairy-free.
The venue is explicitly listed as 'Dairy-Free' (Dietary: Fully Vegan, Dairy-Free, Egg-Free). The 100% vegan kitchen structurally excludes all dairy. 'Cheese', 'butter', and 'buttermilk' on the menu are confirmed plant-based analogues.
As a dedicated vegan kitchen, no dairy products are used on premises. Community reviewers specifically note it is 'good for dairy-free', consistent with a fully plant-based kitchen.
As a 100% vegan restaurant, no dairy products are present in the kitchen. All cheese-style components (e.g. cashew mozzarella, almond parmigiana, sweet potato 'cheese' sauce) are plant-based. Structurally dairy-free by design.
The kitchen is 100% plant-based with no animal products, making dairy structurally absent from the premises. The FAQ explicitly states no animal products are used.
The venue is 100% vegan, meaning no dairy ingredients are used or stored on the premises. The cross-contamination warning does not list dairy, so it is verifiably safe for dairy-free diets.
No dairy on premises; the kitchen is entirely vegan, using plant-based cheeses and milks. HappyCow reviews mention vegan cheese and dairy-free alternatives.
As a 100% plant-based establishment, Bar Verde has no dairy products on the premises. Ten separate FindMeGlutenFree community members independently report 'Good for dairy-free,' and multiple reviewers specifically highlight dairy-free menu items, including the dairy-free cheesecake praised by a family managing both celiac disease and dairy allergies. The plant-based identity of the merged Double Zero entity means no dairy introduction is indicated.
The kitchen is 100% vegan. No dairy products are on the premises. Menu items like cheese, ricotta, butter, crema, and mascarpone are all plant-based analogues. The East Village page states that the restaurant maintains milchig (dairy-style) kosher compliance without using actual dairy. It is structurally impossible for animal dairy to contaminate dishes.
As a 100% vegan restaurant, dairy is structurally absent from the kitchen. Multiple reviewers independently confirm it is good for dairy-free.
As a fully vegan kitchen, no dairy is used on premises; one community reviewer explicitly flags it as 'good for dairy-free'.
The venue is 100% vegan; dairy is entirely absent from the kitchen. Menu items such as 'cultured cashew kefir cheese' and 'almond cream' confirm dairy-free preparation throughout.
Because the kitchen is entirely vegan, dairy is structurally absent from the premises. No independent source corroborates this beyond the venue's own site.
Dairy-free options are clearly marked. Items such as the Dairy Free Greek Salad carry that name, and the Uber Eats menu uses 'DF' labels. Ingredients lists note when items contain milk, as with the Blueberry Protein Minis. The venue caters to dairy-free diets but does not offer a dedicated kitchen, so cross-contamination is possible. Staff can direct diners to DF-labelled dishes.
The menu is entirely vegan, so no dairy ingredients are used. Dishes such as 'Truffle Mac and Cheese' use vegan cheese sauce. However, no dedicated dairy-free certification is documented and cross-contamination controls for dairy are not specifically described.
All ingredients are dairy-free, including Violife cheese and Wayfare butter, but they are prepared in a shared bodega kitchen where dairy products are handled. The risk of cross-contamination is acknowledged, and staff have received training.
Several reviewers describe Springbone as good for dairy-free dining, and the restaurant provides a wide selection of dairy-free options. The menu does list dairy-containing items such as Tomato Cheddar Soup (Kerrygold cheddar) and cashew white sauce, pointing to a shared kitchen where dairy is present.
Dairy is extensively marked as an allergen on the menu. Items like the Ricotta Fresca, Caprese Focaccia, and all pasta dishes with parmigiano or burrata carry this label. Many items note that the dairy allergen can be removed. However, dairy is pervasive in Italian cuisine here, and no dedicated dairy-free prep area is mentioned.
Several pestos and sauces are explicitly labelled '(nut-free & dairy free)' and the vegan menu uses coconut hollandaise and vegan cheeses, showing intentional dairy-free preparation for those items; however, dairy (butter croissants, cheddar, cream cheese, hollandaise) is prevalent throughout the standard menu in a shared kitchen.