45+ Affordable and Tasty Holiday Dairy-Free Affordable Recipes for Every Occasion

The holidays are a time for celebration, food, and making memories with loved ones.

For many, finding recipes that fit dietary preferences and restrictions, like a dairy-free lifestyle, can be a challenge—especially when trying to stay on budget.

But don’t worry! You don’t have to sacrifice flavor or the joy of delicious holiday meals to accommodate a dairy-free diet.

In this collection of 45+ holiday dairy-free affordable recipes, we’ll show you how to create mouthwatering dishes that will please every guest at your table without breaking the bank.

From appetizers to main courses to desserts, these recipes offer all the festive flavors you love with none of the dairy.

Whether you’re hosting a big holiday dinner or just need some new ideas for side dishes, you’ll find everything you need to enjoy a budget-friendly, dairy-free holiday feast.

45+ Affordable and Tasty Holiday Dairy-Free Affordable Recipes for Every Occasion

The holiday season is about coming together, sharing meals, and creating unforgettable memories.

With these 45+ holiday dairy-free affordable recipes, you can ensure that everyone, no matter their dietary preferences, feels included in the festivities.

These recipes are designed to be both budget-friendly and full of flavor, making it easy to enjoy a festive spread without the worry of high costs or complicated ingredients.

Whether you’re preparing a special dinner for family or attending a holiday party, these dishes will help you celebrate the season with delicious meals that everyone will love.

So, gather your ingredients, get cooking, and enjoy the season of giving, eating, and togetherness!

Dairy-Free Holiday Stuffing

This hearty and flavorful dairy-free stuffing is a perfect side dish for any holiday meal. With a rich combination of herbs, vegetables, and warm seasonings, this stuffing is sure to satisfy the taste buds without compromising on tradition. It uses vegetable broth and olive oil instead of butter, making it a more affordable and accessible option for those avoiding dairy.

Ingredients:

• 1 loaf of day-old bread (cubed)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth (low-sodium)
• 1/2 cup chopped fresh parsley

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add onions, celery, and garlic. Cook for about 5 minutes until softened.
3. Add dried thyme, sage, salt, and pepper to the skillet and cook for another 2 minutes.
4. In a large mixing bowl, combine the cubed bread with the sautéed vegetables and seasonings. Pour in the vegetable broth and mix until the bread absorbs the liquid.
5. Stir in the fresh parsley and transfer the mixture to a greased baking dish.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes to crisp the top.
7. Serve hot and enjoy!

This dairy-free holiday stuffing is a simple yet delicious addition to any holiday meal. It’s packed with flavors and textures that both dairy-free and non-dairy-free guests will love. Not only is it budget-friendly, but it’s also versatile—feel free to customize it by adding mushrooms, cranberries, or nuts for extra flavor. The best part? It can be made in advance and easily reheated, making holiday meal prep stress-free!

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole is the perfect combination of creamy, sweet, and savory flavors. It’s topped with a crunchy, sweet pecan topping that adds an extra layer of indulgence. By using coconut milk and a dairy-free butter substitute, this dish stays both rich and affordable without sacrificing taste or texture.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk (canned)
• 1/4 cup dairy-free butter (or coconut oil)
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/4 cup brown sugar

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large pot, bring water to a boil and add sweet potatoes. Cook until fork-tender, about 15-20 minutes.
3. Drain the sweet potatoes and return them to the pot. Mash the potatoes until smooth.
4. Stir in the coconut milk, dairy-free butter, maple syrup, cinnamon, vanilla, and salt. Mix until well combined.
5. Transfer the sweet potato mixture to the prepared baking dish and smooth the top.
6. In a small bowl, combine the chopped pecans and brown sugar. Sprinkle the mixture evenly over the sweet potatoes.
7. Bake for 25 minutes, or until the topping is golden and the casserole is heated through.
8. Serve warm and enjoy!

This dairy-free sweet potato casserole brings the perfect balance of creamy and crunchy textures while being affordable and simple to prepare. It makes a wonderful addition to holiday dinners, and the natural sweetness of the sweet potatoes paired with the pecan topping will be a crowd-pleaser. You can easily double the recipe for a larger group, and it stores well in the refrigerator for up to 3 days, allowing you to prepare ahead of time for a stress-free holiday meal.

Dairy-Free Pumpkin Pie

This dairy-free pumpkin pie is a must-try for any holiday dessert table. Made with a simple and affordable list of ingredients, it captures the essence of fall with a creamy pumpkin filling and a buttery, flaky crust. By using coconut milk and a dairy-free pie crust, it remains indulgent without the dairy, making it perfect for guests with dietary restrictions.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 15-ounce can of pumpkin puree
• 3/4 cup coconut milk (canned)
• 2/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and salt.
3. Beat the eggs in a separate bowl, then add them to the pumpkin mixture, followed by the vanilla extract. Stir until smooth.
4. Pour the pumpkin mixture into the dairy-free pie crust.
5. Bake for 45-50 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
6. Allow the pie to cool to room temperature before slicing. Serve with dairy-free whipped cream if desired.

This dairy-free pumpkin pie offers the same rich flavor and texture as traditional pumpkin pie but without the dairy. It’s perfect for those with lactose intolerance or anyone avoiding dairy. The coconut milk adds a subtle richness, while the maple syrup provides natural sweetness. This pie is easy to make, budget-friendly, and sure to become a holiday favorite for everyone at the table, regardless of their dietary preferences!

Dairy-Free Cranberry Sauce

This simple and affordable dairy-free cranberry sauce is the perfect complement to any holiday meal. Made with fresh cranberries, orange juice, and a touch of maple syrup, this sauce has the perfect balance of tart and sweet flavors. It’s quick to make, full of holiday flavors, and can be prepared ahead of time to make your celebrations stress-free.

Ingredients:

• 12 ounces fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1/2 cup water
• 1 cinnamon stick
• 1/4 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine cranberries, orange juice, maple syrup, water, and the cinnamon stick.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Once the cranberries begin to burst, reduce the heat and continue to cook for about 10-12 minutes until the sauce thickens.
3. Remove the cinnamon stick and stir in the vanilla extract.
4. Let the cranberry sauce cool to room temperature, then transfer to a serving dish.
5. Refrigerate until ready to serve.

This dairy-free cranberry sauce is not only a great addition to your holiday spread but also incredibly easy to prepare. It’s a refreshing and zesty side dish that pairs perfectly with roasted meats, stuffing, and mashed potatoes. By using maple syrup and orange juice, you’re adding a natural sweetness without any refined sugars, making this a healthier choice for holiday meals. Plus, it can be made ahead of time and stored in the fridge for up to a week, saving you time during your holiday preparations.

Dairy-Free Green Bean Almondine

This dairy-free green bean almondine is a classic holiday side dish that’s both light and flavorful. The green beans are perfectly sautéed with garlic, and the crunchy almond topping brings in texture and richness without the need for butter or cream. A quick, easy, and affordable recipe that’s sure to please your guests.

Ingredients:

• 1 pound fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large pot, bring water to a boil. Add the green beans and blanch for 2-3 minutes, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the blanched green beans to the skillet and sauté for 5-7 minutes, until tender and slightly golden.
4. Meanwhile, toast the sliced almonds in a separate pan over medium heat until golden brown, about 3 minutes. Stir constantly to avoid burning.
5. Remove the green beans from the heat and stir in the toasted almonds, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. Serve warm and enjoy!

This dairy-free green bean almondine is the ideal side dish to brighten up your holiday table. It’s quick, healthy, and has a delightful crunch from the almonds, making it both satisfying and elegant. The fresh lemon adds a refreshing burst of flavor, perfectly balancing the richness of other dishes on your menu. Plus, the recipe is highly customizable—you can swap almonds for other nuts or add roasted garlic for an extra layer of flavor, making it a versatile and affordable option for your holiday meals.

Dairy-Free Chocolate Truffles

These dairy-free chocolate truffles are rich, creamy, and indulgent, making them the perfect treat for the holiday season. Made with just a few simple ingredients like dairy-free chocolate, coconut milk, and vanilla extract, these truffles are easy to make and incredibly satisfying. They’re a luxurious dessert that won’t break the bank, and they’re sure to impress your guests.

Ingredients:

• 8 ounces dairy-free dark chocolate (chopped)
• 1/2 cup coconut milk (canned)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Cocoa powder or shredded coconut for rolling (optional)

Instructions:

1. In a small saucepan, heat the coconut milk over medium heat until it starts to simmer. Do not boil.
2. Place the chopped dairy-free chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate and let it sit for 1-2 minutes.
3. Stir the mixture until smooth and fully combined. Stir in the vanilla extract and salt.
4. Let the mixture cool to room temperature, then refrigerate for about 2 hours, or until firm enough to roll.
5. Once chilled, scoop out spoonfuls of the chocolate mixture and roll them into balls.
6. Roll the truffles in cocoa powder or shredded coconut for a decorative touch.
7. Store the truffles in an airtight container in the fridge until ready to serve.

These dairy-free chocolate truffles are a rich and decadent dessert that makes the holidays even sweeter. The combination of creamy coconut milk and dark chocolate creates a luxurious truffle that’s perfect for anyone avoiding dairy. The best part is how simple they are to make, with no complicated techniques required. You can even make them in advance, and they store well in the fridge for several days. Whether you’re gifting them or enjoying them at your holiday table, these truffles are sure to be a hit!

Dairy-Free Mashed Potatoes

These dairy-free mashed potatoes are creamy, fluffy, and full of flavor without any butter or cream. Made with olive oil and vegetable broth, they are both rich and light, making them the perfect side dish for your holiday meal. With simple ingredients and an easy-to-follow recipe, this mashed potato dish will be a hit with all your guests.

Ingredients:

• 2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
• 1/4 cup olive oil
• 1/2 cup vegetable broth (low-sodium)
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh chives for garnish (optional)

Instructions:

1. Place the peeled and cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot.
3. In a small saucepan, heat the olive oil over medium heat and sauté the minced garlic for 1-2 minutes, until fragrant.
4. Add the vegetable broth to the garlic oil mixture and bring to a simmer.
5. Pour the olive oil and vegetable broth mixture over the potatoes and mash until smooth and creamy.
6. Season with salt and pepper, and garnish with fresh chives if desired.
7. Serve warm.

These dairy-free mashed potatoes are not only easy to prepare but also incredibly satisfying. The olive oil adds richness and depth, while the vegetable broth keeps the dish light and flavorful. This recipe proves that you don’t need dairy to enjoy a delicious and creamy mashed potato dish. Perfect for holiday gatherings, these mashed potatoes are sure to be a crowd-pleaser, and they pair wonderfully with all your favorite holiday main dishes. Plus, they can be made ahead and reheated for extra convenience!

Dairy-Free Apple Crisp

This warm, comforting dairy-free apple crisp is the perfect dessert for chilly holiday evenings. The apples are tender and spiced with cinnamon, while the oat topping is golden and crispy, offering a delightful texture contrast. Made with coconut oil instead of butter, this dessert is not only dairy-free but also easy on the wallet and simple to prepare.

Ingredients:

• 6 cups apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup coconut sugar or brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut oil (melted)
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, coconut sugar, cinnamon, nutmeg, and salt. Spread the apples evenly in the prepared baking dish.
3. In a separate bowl, combine the rolled oats, almond flour, melted coconut oil, and chopped pecans. Stir until the mixture forms a crumbly texture.
4. Sprinkle the oat topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Serve warm, optionally with dairy-free vanilla ice cream or coconut whipped cream.

This dairy-free apple crisp is a warm, comforting dessert that captures the essence of fall and the holidays. The combination of tender apples and a crunchy, sweet topping is irresistible. Made with coconut oil instead of butter, it’s a great option for those avoiding dairy but still wanting a rich dessert. It’s quick to make, affordable, and can be prepared ahead of time. Whether served on its own or with a dairy-free topping, this apple crisp is sure to be a hit at any holiday celebration.

Dairy-Free Pumpkin Soup

This velvety dairy-free pumpkin soup is the perfect start to a holiday meal. Made with creamy coconut milk and roasted pumpkin, it’s naturally rich and flavorful. The touch of cinnamon and nutmeg adds the perfect warmth, making this soup an inviting and delicious dish for the season. It’s simple to prepare, nutritious, and a comforting addition to your holiday spread.

Ingredients:

• 4 cups pumpkin puree (canned or fresh)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups vegetable broth (low-sodium)
• 1 cup coconut milk (canned)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley or coconut cream for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5-7 minutes.
2. Stir in the pumpkin puree, vegetable broth, coconut milk, cinnamon, and nutmeg. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
3. Use an immersion blender to blend the soup until smooth. (Alternatively, transfer to a blender in batches.)
4. Season with salt and pepper to taste, and simmer for an additional 5 minutes.
5. Ladle into bowls and garnish with fresh parsley or a swirl of coconut cream, if desired.
6. Serve warm.

This dairy-free pumpkin soup is a rich and creamy dish that’s perfect for fall and winter holidays. The coconut milk provides a smooth texture and depth of flavor, while the spices of cinnamon and nutmeg add warmth and seasonal charm. This soup is both easy and affordable to make, and it’s a great way to showcase the flavors of pumpkin in a way that’s both comforting and dairy-free. It’s a wonderful addition to any holiday meal, and its creamy texture makes it feel indulgent without the dairy. Plus, it’s easy to prepare ahead and can be stored in the fridge for up to 3 days.

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole is a comforting and vibrant dish that’s perfect for the holidays. With a creamy texture achieved through coconut milk and a naturally sweet flavor from the potatoes, this casserole is topped with a crunchy, nutty streusel for added texture. It’s a delicious, affordable, and easy-to-make side dish that will have everyone at your holiday table asking for seconds.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (canned)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup rolled oats
• 1/4 cup coconut sugar
• 2 tablespoons coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook until tender, about 15 minutes. Drain and mash the sweet potatoes until smooth.
3. Stir in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined.
4. Spread the mashed sweet potatoes evenly in the prepared baking dish.
5. In a separate bowl, combine the chopped pecans, rolled oats, coconut sugar, and melted coconut oil. Stir until the mixture is crumbly.
6. Sprinkle the streusel topping over the mashed sweet potatoes.
7. Bake for 25-30 minutes, or until the topping is golden brown.
8. Serve warm.

This dairy-free sweet potato casserole offers all the flavors of a traditional holiday favorite but with a healthier twist. The creamy sweet potatoes blend beautifully with the coconut milk and maple syrup, while the streusel topping adds a delightful crunch. This casserole is not only a crowd-pleaser but also an easy-to-make and affordable option for any holiday meal. Plus, it’s naturally sweetened, making it a great choice for those looking for a dairy-free and refined-sugar-free option.

Dairy-Free Holiday Stuffing

This dairy-free holiday stuffing is hearty, flavorful, and perfect for your holiday meal. Made with crusty bread, sautéed vegetables, and a blend of herbs, this stuffing is full of comforting flavors without any dairy. It’s an easy-to-prepare, budget-friendly recipe that’s sure to become a family favorite.

Ingredients:

• 1 loaf crusty bread (dairy-free), cubed
• 1/4 cup olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, celery, and garlic, cooking until softened, about 5-7 minutes.
3. Stir in the sage, thyme, salt, and pepper, and cook for an additional minute.
4. In a large bowl, combine the cubed bread, sautéed vegetables, and vegetable broth. Mix until the bread is evenly coated with the broth and herbs.
5. Transfer the stuffing mixture to the prepared baking dish and cover with foil.
6. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes to crisp up the top.
7. Garnish with fresh parsley before serving.

This dairy-free holiday stuffing is full of savory flavors and perfect for any holiday feast. The blend of sage, thyme, and garlic adds a classic stuffing taste, while the vegetable broth keeps the dish moist without the need for butter. It’s easy to prepare and incredibly satisfying, making it a great choice for those looking for a dairy-free option that doesn’t sacrifice flavor. This recipe can be customized with additional ingredients like cranberries or nuts, depending on your preferences, and it pairs wonderfully with roasted meats, mashed potatoes, and other holiday favorites.

Dairy-Free Pumpkin Bread

This dairy-free pumpkin bread is a moist, flavorful treat that’s perfect for the holiday season. The combination of pumpkin puree, cinnamon, and nutmeg creates a warm, spiced bread that’s ideal for breakfast or dessert. With simple ingredients, this affordable recipe will fill your home with the comforting aromas of fall and make for a great addition to any holiday gathering.

Ingredients:

• 1 1/2 cups pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs (or egg replacer)
• 1/2 cup dairy-free chocolate chips or nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips or nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free pumpkin bread is a simple yet delicious treat that captures all the cozy flavors of fall. The moist texture comes from the pumpkin puree and coconut oil, while the spices bring out the perfect holiday warmth. It’s an easy and affordable recipe to make ahead of time for your holiday gatherings, and it pairs wonderfully with a hot cup of coffee or tea. Whether served as a breakfast, snack, or dessert, this pumpkin bread is sure to be a hit with anyone who enjoys a dairy-free option without sacrificing flavor.

Dairy-Free Green Bean Almondine

Dairy-free Green Bean Almondine is a flavorful, crunchy, and vibrant side dish that makes for an elegant holiday addition. With the richness of toasted almonds and the freshness of crisp-tender green beans, this dish is light yet satisfying. Using olive oil instead of butter ensures a dairy-free recipe that’s both healthy and delicious, without compromising on flavor. It’s simple to prepare, and the addition of garlic and lemon brightens it up, making it a perfect complement to any festive meal.

Ingredients:

• 1 pound fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon zest for garnish (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the green beans and cook for 4-5 minutes, until tender but still crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Stir in the sliced almonds and cook for another 2-3 minutes, until the almonds are lightly toasted.
4. Add the cooked green beans to the skillet, tossing them in the garlic and almond mixture. Drizzle with lemon juice and season with salt and pepper.
5. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
6. Garnish with lemon zest, if desired, and serve warm.

Dairy-free Green Bean Almondine is a light, yet flavorful side dish that adds a crunchy and nutty element to your holiday spread. The green beans retain their freshness while absorbing the rich flavors of garlic and toasted almonds, creating a simple yet elegant dish. The lemon juice adds a touch of brightness, making this a refreshing option to balance out heavier holiday fare. This recipe is quick, affordable, and can be made ahead of time, making it perfect for busy holiday meals.

Dairy-Free Cranberry Sauce

This dairy-free cranberry sauce is a classic holiday condiment that’s naturally sweetened with orange juice and a hint of maple syrup. The tartness of the cranberries is balanced by the bright citrus and sweetness, creating a perfect complement to turkey, stuffing, or any other holiday dish. With no need for refined sugar or butter, this homemade cranberry sauce is not only healthy but also incredibly simple to prepare.

Ingredients:

• 12 ounces fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• Zest of one orange (optional)

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, maple syrup, cinnamon, ginger, and salt.
2. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10-15 minutes, until the cranberries burst and the sauce thickens.
3. If desired, stir in orange zest for added citrus flavor.
4. Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.
5. Transfer the cranberry sauce to a serving dish and refrigerate until ready to serve.

This dairy-free cranberry sauce is a simple and healthy alternative to store-bought versions, full of natural sweetness and citrusy brightness. The maple syrup provides just the right amount of sweetness, while the spices add warmth, making it a perfect pairing for your holiday meals. This recipe is not only easy to make, but it’s also budget-friendly and can be prepared ahead of time, ensuring you have one less thing to worry about when hosting your holiday feast. The freshness and vibrant color of the cranberries will elevate any dish on your table.

Dairy-Free Chocolate Yule Log

This dairy-free chocolate yule log is a festive and indulgent holiday dessert that’s sure to impress. The sponge cake is light and fluffy, rolled with a rich, creamy dairy-free chocolate ganache filling. Covered in more chocolate ganache and dusted with powdered sugar, it looks like a beautiful and decadent log of cake. Perfect for those avoiding dairy, this dessert is not only dairy-free but also simple to make and perfect for any holiday celebration.

Ingredients: For the Cake:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs (or egg replacer)
• 1/2 cup coconut sugar or granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free milk (such as almond milk)

For the Ganache Filling and Frosting:

• 1 1/2 cups dairy-free dark chocolate chips
• 1/2 cup coconut milk (canned)
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, beat the eggs and sugar together until light and fluffy. Stir in the vanilla extract and dairy-free milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the ganache. In a heatproof bowl, combine the chocolate chips, coconut milk, maple syrup, and vanilla extract. Heat over a double boiler or in the microwave in 20-second intervals until the chocolate is fully melted and smooth.
7. Once the cake is done, remove it from the oven and let it cool for a few minutes. Lay a clean kitchen towel on a flat surface and sprinkle with powdered sugar. Carefully flip the cake onto the towel and remove the parchment paper.
8. While the cake is still warm, spread a thin layer of the ganache filling over the entire surface. Gently roll the cake up, using the towel to help. Place the rolled cake seam-side down on a platter.
9. Once the cake is fully cooled, spread the remaining ganache over the top and sides. Dust with powdered sugar to create a “snowy” effect, if desired.
10. Refrigerate until ready to serve.

This dairy-free chocolate yule log is the perfect holiday dessert, offering a rich and decadent chocolate flavor without any dairy. The soft, spongy cake paired with the velvety ganache filling creates a perfect balance of textures. This dessert looks impressive on any holiday table and can be made in advance to save time. Whether you’re hosting a holiday dinner or attending a gathering, this dairy-free chocolate yule log will surely be a standout treat that everyone will enjoy. Plus, it’s a fun and festive way to wrap up your holiday meal!

Note: More recipes are coming soon!