50+ Delicious Holiday Dairy-Free Casserole Recipes for Your Feast

The holiday season is a time for gathering with loved ones and enjoying delicious, comforting food.

However, for those who follow a dairy-free lifestyle or are cooking for someone who does, holiday meals can sometimes feel limited.

Thankfully, there’s no need to sacrifice flavor or tradition—dairy-free casseroles can be just as hearty, flavorful, and festive as their dairy-filled counterparts.

Whether you’re preparing a side dish, main course, or even a dessert, these dairy-free casserole recipes will ensure that everyone at the table enjoys a scrumptious, satisfying meal.

In this blog post, we’ve compiled over 50 fantastic dairy-free casserole recipes perfect for the holiday season.

From creamy mashed potato bakes to savory vegetable casseroles and indulgent sweet potato dishes, we’ve got something for every taste and occasion.

These dishes are easy to prepare, use simple ingredients, and are sure to become family favorites.

50+ Delicious Holiday Dairy-Free Casserole Recipes for Your Feast

Embracing a dairy-free lifestyle during the holidays doesn’t mean you have to miss out on the flavors and comfort of traditional holiday casseroles.

With over 50 dairy-free casserole recipes to choose from, you can create meals that everyone will love—whether they’re dairy-free or not.

These casseroles are packed with flavor, textures, and festive appeal, making them perfect for your holiday meals.

So, whether you’re hosting a holiday dinner or bringing a dish to share, you can rest assured that these dairy-free casseroles will be a hit at the table. Enjoy the season with delicious, dairy-free comfort food!

Holiday Roasted Vegetable Casserole

This festive Holiday Roasted Vegetable Casserole is a colorful and hearty dish packed with seasonal vegetables like sweet potatoes, Brussels sprouts, and carrots. The vegetables are perfectly roasted and then combined with a creamy, dairy-free sauce, creating a satisfying side dish for any holiday meal. The mix of herbs and spices brings a warm, aromatic flavor to the casserole, making it a crowd-pleaser at your next family gathering or holiday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup Brussels sprouts, halved
• 2 carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup unsweetened almond milk
• 1/4 cup dairy-free sour cream
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes, Brussels sprouts, and carrots with olive oil, garlic powder, thyme, salt, and pepper.
3. Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly browned.
4. While the vegetables are roasting, prepare the creamy sauce: In a medium saucepan, whisk together the almond milk, dairy-free sour cream, and nutritional yeast. Heat over medium heat, stirring frequently, until warmed through and smooth.
5. Once the vegetables are done, transfer them to a greased casserole dish. Pour the creamy sauce over the vegetables and gently toss to combine.
6. Bake the casserole for an additional 15 minutes until the top is golden and bubbly.
7. Remove from the oven and sprinkle with fresh parsley before serving.

This Holiday Roasted Vegetable Casserole is the ideal dairy-free side dish to complement your festive meal. The combination of roasted vegetables and creamy sauce creates a satisfying texture, and the seasonings ensure that each bite is bursting with flavor. Whether you’re serving it for Thanksgiving, Christmas, or a New Year’s gathering, this casserole will quickly become a favorite at your holiday table. The beautiful colors and robust flavors make it a dish that both kids and adults will enjoy!

Dairy-Free Green Bean Almondine Casserole

A twist on the classic green bean casserole, this Dairy-Free Green Bean Almondine Casserole offers a nutty, crunchy topping over perfectly cooked green beans. The rich, dairy-free sauce made with coconut milk and a splash of lemon juice adds a creamy touch while keeping the dish light and fresh. Almonds add a delightful crunch, creating a perfect balance of textures. It’s a great option for anyone looking for a comforting, yet dairy-free side dish for their holiday feast.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1/2 cup coconut milk
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup sliced almonds, toasted
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, until tender-crisp. Drain and set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add the coconut milk and lemon juice, and stir to combine. Season with garlic powder, salt, and pepper. Bring the mixture to a simmer, allowing it to thicken slightly.
4. Once the sauce is ready, toss the green beans in the creamy sauce, ensuring they are well-coated.
5. Transfer the coated green beans to the prepared casserole dish and sprinkle with the toasted almonds.
6. Bake for 10-12 minutes, until the almonds are golden brown and the casserole is heated through.
7. Garnish with fresh parsley before serving.

This Dairy-Free Green Bean Almondine Casserole is a perfect balance of fresh, crisp vegetables and creamy, savory sauce, topped with a delightful crunch from the almonds. It’s a sophisticated yet easy-to-make dish that adds a touch of elegance to any holiday table. Whether you’re serving it for Christmas or another festive occasion, this casserole will not only accommodate dairy-free diets but also impress guests with its unique twist on a traditional favorite.

Vegan Sweet Potato and Mushroom Casserole

This Vegan Sweet Potato and Mushroom Casserole is a comforting and hearty dish that brings together the sweetness of roasted sweet potatoes with the earthy flavors of mushrooms. Topped with a crispy, golden breadcrumb crust, this casserole is a delightful addition to your holiday spread. It’s naturally dairy-free, vegan, and packed with nutrients, making it a great choice for anyone looking for a wholesome, festive side dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing)
• 1 small onion, chopped
• 2 cups sliced mushrooms (button or cremini)
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup gluten-free breadcrumbs
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons nutritional yeast (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Toss the sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
4. Add the mushrooms and garlic to the skillet and cook until the mushrooms release their moisture and become golden brown, about 7 minutes.
5. Stir in the vegetable broth and cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat.
6. Once the sweet potatoes are roasted, transfer them to the prepared casserole dish. Pour the mushroom mixture over the sweet potatoes and gently toss to combine.
7. In a small bowl, mix the breadcrumbs, fresh thyme, and nutritional yeast (if using). Sprinkle the breadcrumb mixture over the casserole.
8. Bake the casserole for 10-12 minutes, until the top is golden and crispy.
9. Serve warm and enjoy!

This Vegan Sweet Potato and Mushroom Casserole is a show-stopping dish that combines the richness of sweet potatoes and mushrooms with a crispy breadcrumb topping. It’s a great choice for holiday meals, offering a comforting and hearty option for dairy-free and vegan diets. The layers of flavor from the earthy mushrooms and the subtle sweetness of the roasted sweet potatoes make this casserole a standout on any table, providing both nourishment and festive appeal.

Dairy-Free Spinach and Artichoke Casserole

This Dairy-Free Spinach and Artichoke Casserole is a creamy and savory side dish that’s perfect for holiday gatherings. The combination of sautéed spinach, tender artichokes, and a velvety dairy-free sauce creates a rich, flavorful casserole. It’s topped with a crispy breadcrumb crust that adds texture and contrast to the dish. Ideal for anyone looking for a dairy-free alternative to traditional spinach and artichoke dip, this casserole is sure to be a hit at your next holiday meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 tablespoon olive oil
• 1/2 cup unsweetened almond milk
• 1/4 cup dairy-free cream cheese
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the spinach and cook until wilted, about 3-4 minutes. Stir in the chopped artichokes and cook for an additional 2 minutes.
4. In a separate bowl, whisk together the almond milk, dairy-free cream cheese, nutritional yeast, lemon juice, salt, and pepper.
5. Pour the creamy mixture over the spinach and artichokes, stirring to combine.
6. Transfer the mixture to the prepared casserole dish and smooth the top.
7. Sprinkle the gluten-free breadcrumbs evenly over the casserole and bake for 20-25 minutes, or until the top is golden brown and crispy.
8. Garnish with fresh basil before serving.

This Dairy-Free Spinach and Artichoke Casserole is the perfect addition to your holiday feast, offering the classic flavors of spinach and artichoke dip in a hearty, comforting casserole form. The creamy base is rich and indulgent without the dairy, while the crispy breadcrumb topping adds an irresistible crunch. Whether you’re hosting a family dinner or attending a potluck, this dish is sure to impress and satisfy guests with varying dietary preferences. It’s a must-try for anyone craving a dairy-free, flavorful holiday casserole.

Holiday Butternut Squash and Kale Casserole

This Holiday Butternut Squash and Kale Casserole is a vibrant, nutrient-packed side dish featuring the seasonal flavors of roasted butternut squash and hearty kale. The squash adds natural sweetness, while the kale provides a savory, earthy depth. Combined with a creamy, dairy-free sauce and topped with a crispy almond topping, this casserole is both a treat for the eyes and the taste buds. It’s a wholesome, festive dish that will be a favorite addition to any holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups kale, chopped
• 2 tablespoons olive oil
• 1/2 cup unsweetened coconut milk
• 1 tablespoon tahini
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup sliced almonds, toasted (for topping)
• 2 tablespoons fresh sage, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread the squash evenly on the baking sheet and roast for 25-30 minutes, or until tender.
3. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the kale and sauté until wilted, about 5 minutes. Remove from heat.
4. In a small bowl, whisk together the coconut milk and tahini until smooth. Season with salt and pepper to taste.
5. Once the squash is roasted, combine it with the sautéed kale in a large bowl. Pour the coconut-tahini sauce over the mixture and toss to combine.
6. Transfer the mixture to a greased casserole dish and sprinkle the toasted almonds evenly over the top.
7. Bake the casserole for an additional 10-12 minutes, until the top is golden and bubbly.
8. Garnish with fresh sage before serving.

This Holiday Butternut Squash and Kale Casserole is a celebration of fall and winter flavors. The natural sweetness of the roasted butternut squash blends beautifully with the earthy kale and creamy sauce, while the almond topping provides a delightful crunch. It’s a healthy, festive, and visually stunning dish that fits perfectly on your holiday table. Whether you’re looking for a vegan, dairy-free option or simply want to add a nutritious, comforting dish to your meal, this casserole is sure to satisfy all your guests.

Vegan Broccoli and Cauliflower Rice Casserole

This Vegan Broccoli and Cauliflower Rice Casserole is a light yet satisfying dish that combines the richness of a creamy dairy-free sauce with the freshness of broccoli and the texture of cauliflower rice. It’s an excellent low-carb alternative to traditional rice casseroles, making it perfect for holiday meals. Topped with a crispy panko breadcrumb crust, this casserole offers a balance of creamy, savory, and crunchy textures in every bite.

Ingredients:

• 2 cups broccoli florets, steamed
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup unsweetened almond milk
• 1/4 cup dairy-free cream cheese
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup panko breadcrumbs
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes. Set aside.
3. In a large bowl, combine the steamed broccoli, cauliflower rice, almond milk, dairy-free cream cheese, nutritional yeast, onion powder, salt, and pepper. Mix until well combined.
4. Transfer the mixture to the prepared casserole dish and smooth the top.
5. In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle evenly over the casserole.
6. Bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Serve warm and enjoy!

This Vegan Broccoli and Cauliflower Rice Casserole is a great dairy-free alternative to traditional casseroles. It’s light yet filling, with the creamy sauce bringing together the tender broccoli and cauliflower rice in a comforting way. The panko topping adds a crunchy texture that elevates the dish. Perfect for any holiday table, this casserole is not only delicious but also a great choice for anyone following a vegan or dairy-free diet. It’s simple to make, full of flavor, and will surely become a holiday favorite.

Dairy-Free Sweet Potato and Mushroom Casserole

This Dairy-Free Sweet Potato and Mushroom Casserole combines the sweetness of roasted sweet potatoes with the earthy flavor of mushrooms, making it a savory yet slightly sweet dish perfect for the holiday season. The casserole is enriched with a creamy dairy-free sauce, offering a satisfying texture while keeping the dish light and flavorful. Topped with a crispy panko breadcrumb crust, this casserole provides a wonderful balance of creaminess, crunch, and depth of flavor, making it a holiday side that everyone will love.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 cups mushrooms, sliced
• 1 tablespoon olive oil
• 1/2 cup unsweetened coconut milk
• 2 tablespoons dairy-free butter
• 1 teaspoon ground thyme
• Salt and pepper, to taste
• 1/4 cup panko breadcrumbs
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. Boil the sweet potatoes in a large pot of water for 10-12 minutes, or until tender. Drain and mash with dairy-free butter, salt, pepper, and ground thyme.
3. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, or until they release their moisture and become tender.
4. In a medium bowl, combine the mashed sweet potatoes, cooked mushrooms, and coconut milk. Stir well to combine, seasoning with additional salt and pepper to taste.
5. Transfer the mixture to the prepared casserole dish and smooth the top.
6. Sprinkle the panko breadcrumbs evenly over the top, and bake for 20-25 minutes until golden and crispy.
7. Garnish with fresh parsley before serving.

The Dairy-Free Sweet Potato and Mushroom Casserole is a deliciously creamy and savory dish that’s perfect for your holiday menu. The sweetness of the roasted sweet potatoes pairs beautifully with the rich umami flavor of mushrooms, while the dairy-free sauce adds a smooth, comforting texture. With a crunchy panko topping, this casserole offers a delightful contrast to the creamy filling, making it a crowd-pleasing side dish. Whether you’re looking for a plant-based dish or just want a lighter alternative to traditional casseroles, this recipe is an excellent choice for your next holiday gathering.

Dairy-Free Green Bean Almondine Casserole

A fresh take on the classic green bean casserole, this Dairy-Free Green Bean Almondine Casserole offers a lighter, healthier alternative without sacrificing flavor. Green beans are blanched until tender and then combined with a rich dairy-free almond sauce that infuses them with savory goodness. Topped with toasted almonds and a sprinkle of lemon zest, this dish adds brightness and crunch to your holiday table. It’s the perfect side dish for anyone avoiding dairy but still craving the traditional flavors of a green bean casserole.

Ingredients:

• 4 cups green beans, trimmed and blanched
• 1/2 cup unsweetened almond milk
• 2 tablespoons dairy-free butter
• 2 cloves garlic, minced
• 1/4 cup sliced almonds, toasted
• 1 teaspoon lemon zest
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, or until tender. Drain and set aside.
3. In a large skillet, melt the dairy-free butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the almond milk to the skillet, stirring to combine. Let the mixture simmer for 3-5 minutes, then season with salt and pepper to taste.
5. Combine the blanched green beans with the almond sauce in the casserole dish and toss to coat.
6. Bake for 10-15 minutes until the casserole is heated through and the top is slightly golden.
7. Top with toasted almonds and a sprinkle of lemon zest just before serving.

This Dairy-Free Green Bean Almondine Casserole offers a light, flavorful alternative to the traditional holiday green bean casserole. The tender green beans are enhanced with a creamy, almond-infused sauce, providing a rich yet fresh flavor profile. The toasted almonds add a delightful crunch, while the lemon zest gives the dish a burst of brightness that’s perfect for the holiday season. This casserole is an excellent choice for those following a dairy-free diet, ensuring that everyone can enjoy a tasty, guilt-free side at the table.

Dairy-Free Stuffing Casserole with Cranberries and Pecans

This Dairy-Free Stuffing Casserole with Cranberries and Pecans brings together the best of both worlds – the savory flavors of traditional stuffing and the festive sweetness of cranberries and pecans. Made with dairy-free bread and a flavorful vegetable broth-based seasoning, this casserole is rich in taste without any dairy. The combination of crunchy pecans, tart cranberries, and herbed stuffing is a perfect complement to any holiday main dish, making it a great addition to your holiday spread.

Ingredients:

• 6 cups dairy-free bread, cubed
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/2 cup unsweetened vegetable broth
• 2 tablespoons dairy-free butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. In a large skillet, melt the dairy-free butter over medium heat. Add the diced onion and garlic and sauté for 5 minutes, or until softened.
3. Add the vegetable broth, sage, thyme, salt, and pepper, and stir to combine. Let it simmer for 3 minutes, then remove from heat.
4. In a large bowl, combine the cubed bread, cranberries, and chopped pecans. Pour the broth mixture over the bread and toss to combine, ensuring the bread is evenly soaked.
5. Transfer the mixture to the prepared casserole dish and press it down gently.
6. Bake for 25-30 minutes, until the top is golden and slightly crispy.
7. Garnish with fresh parsley before serving.

This Dairy-Free Stuffing Casserole with Cranberries and Pecans is a festive, flavorful side dish that perfectly complements any holiday meal. The savory herbs combined with the sweetness of cranberries and crunch of pecans create a well-rounded stuffing that’s both comforting and festive. The dairy-free bread and vegetable broth provide the necessary moisture, ensuring the casserole is flavorful and satisfying. It’s an ideal dish for holiday gatherings, offering a hearty and delicious option that’s perfect for anyone following a dairy-free diet or simply looking to try something new this season.

Dairy-Free Butternut Squash and Spinach Casserole

This Dairy-Free Butternut Squash and Spinach Casserole is a vibrant, flavorful dish perfect for the holiday season. The creamy texture of roasted butternut squash is combined with sautéed spinach and seasoned with garlic, nutmeg, and thyme for a warm and inviting flavor profile. Topped with a crunchy, herb-infused breadcrumb topping, this casserole offers the perfect balance of creamy and crunchy textures. It’s a versatile side dish that is sure to impress guests while being completely dairy-free.

Ingredients:

• 4 cups cubed butternut squash
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried thyme
• 1/2 cup unsweetened almond milk
• 1/4 cup gluten-free breadcrumbs
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until soft and slightly caramelized.
3. In a skillet, sauté the onion and garlic over medium heat until softened, about 5 minutes. Add the spinach and cook for another 2-3 minutes, until wilted. Season with nutmeg, thyme, salt, and pepper.
4. In a large bowl, combine the roasted squash with the spinach mixture. Add the almond milk and stir well.
5. Transfer the mixture to the prepared casserole dish, pressing it down slightly.
6. Sprinkle the gluten-free breadcrumbs on top and bake for 15-20 minutes, until the top is golden and crispy.
7. Garnish with fresh parsley before serving.

The Dairy-Free Butternut Squash and Spinach Casserole is a comforting, creamy side dish that brings warmth and flavor to your holiday table. The sweetness of the roasted butternut squash pairs perfectly with the savory spinach and herbs, creating a dish that feels both light and satisfying. The crunchy breadcrumb topping adds a delightful texture, while the dairy-free ingredients ensure that everyone can enjoy this festive dish. It’s a great way to incorporate vegetables into your holiday menu without sacrificing flavor or texture.

Dairy-Free Cauliflower and Leek Casserole

This Dairy-Free Cauliflower and Leek Casserole is a sophisticated and flavorful holiday side dish. The creamy cauliflower is paired with sweet, tender leeks and seasoned with fresh herbs like rosemary and thyme, making it a savory, rich dish without the dairy. A light yet satisfying breadcrumb topping provides a perfect contrast to the creamy cauliflower base, offering a combination of textures and flavors that will elevate any holiday meal.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 medium leeks, cleaned and sliced
• 2 tablespoons olive oil
• 1/2 cup unsweetened almond milk
• 2 tablespoons dairy-free butter
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/4 cup gluten-free breadcrumbs
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. Steam the cauliflower florets for 8-10 minutes, or until tender. Drain well and mash the cauliflower with dairy-free butter, almond milk, rosemary, thyme, salt, and pepper.
3. In a skillet, heat olive oil over medium heat and sauté the leeks until softened and slightly caramelized, about 5-7 minutes.
4. Combine the mashed cauliflower and sautéed leeks in the casserole dish, stirring to mix evenly.
5. Sprinkle the gluten-free breadcrumbs on top and bake for 15-20 minutes, until the top is golden and crispy.
6. Serve warm, garnished with additional rosemary or thyme if desired.

The Dairy-Free Cauliflower and Leek Casserole is a flavorful, sophisticated dish that’s perfect for holiday celebrations. The creamy mashed cauliflower, paired with the sweetness of sautéed leeks and aromatic herbs, creates a deliciously savory side dish. The crunchy breadcrumb topping adds a delightful texture that contrasts beautifully with the smooth, creamy base. This casserole is a wonderful addition to your holiday spread, offering a rich and satisfying side that is both dairy-free and full of flavor.

Dairy-Free Wild Rice and Cranberry Casserole

This Dairy-Free Wild Rice and Cranberry Casserole is a festive, hearty dish that combines the earthy flavors of wild rice with the tartness of cranberries and the richness of a dairy-free sauce. Perfect for the holidays, this casserole is easy to prepare and can be made in advance. The wild rice provides a nutty base, while the cranberries bring a touch of sweetness and color. With a crisp, golden topping, this casserole is a unique and flavorful addition to your holiday meal.

Ingredients:

• 2 cups cooked wild rice
• 1/2 cup dried cranberries
• 1/2 cup unsweetened vegetable broth
• 1/4 cup unsweetened almond milk
• 1 tablespoon dairy-free butter
• 1 small onion, diced
• 1/2 teaspoon ground sage
• Salt and pepper, to taste
• 1/4 cup gluten-free breadcrumbs
• 1 tablespoon fresh thyme, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch casserole dish.
2. In a skillet, melt the dairy-free butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
3. Add the vegetable broth, almond milk, sage, salt, and pepper to the skillet. Stir to combine and let it simmer for 3-5 minutes.
4. In a large bowl, combine the cooked wild rice, cranberries, and the broth mixture. Stir well to combine.
5. Transfer the rice mixture to the prepared casserole dish and press it down gently.
6. Top with gluten-free breadcrumbs and bake for 20-25 minutes, until the top is golden and crispy.
7. Garnish with fresh thyme before serving.

This Dairy-Free Wild Rice and Cranberry Casserole is a festive, flavorful dish that brings the perfect balance of sweetness and savory flavors to your holiday spread. The wild rice provides a hearty, nutty base, while the cranberries add a pop of color and tartness. The dairy-free sauce ensures the dish remains light and comforting without any heaviness. Topped with a crunchy breadcrumb layer, this casserole is both satisfying and delicious, making it a perfect side dish for those looking for a dairy-free holiday option.

Dairy-Free Sweet Potato and Pecan Casserole

This Dairy-Free Sweet Potato and Pecan Casserole is a comforting, sweet, and savory dish that makes a perfect addition to your holiday table. The creamy, mashed sweet potatoes are blended with cinnamon, maple syrup, and a dash of vanilla, creating a luscious base that’s topped with a crunchy pecan and brown sugar topping. The dish brings a balance of natural sweetness and nutty crunch, making it a crowd-pleaser that’s both indulgent and entirely dairy-free.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 2 tablespoons coconut sugar
• 1 tablespoon dairy-free butter

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and mash them with almond milk, maple syrup, cinnamon, vanilla, and salt.
3. Transfer the mashed sweet potatoes to the prepared casserole dish.
4. In a small bowl, combine the chopped pecans, coconut sugar, and dairy-free butter. Sprinkle the mixture over the mashed sweet potatoes.
5. Bake for 25-30 minutes, or until the topping is golden and crispy.
6. Serve warm and enjoy!

This Dairy-Free Sweet Potato and Pecan Casserole is an indulgent yet healthy dish that will brighten up your holiday meal. The creamy mashed sweet potatoes are complemented by the natural sweetness of maple syrup and the warm flavor of cinnamon. The pecan topping brings a satisfying crunch and nutty flavor, making each bite a perfect balance of textures. This casserole is a festive and delightful dairy-free option that can be enjoyed by everyone, whether they have dietary restrictions or not.

Dairy-Free Green Bean Almondine Casserole

Dairy-Free Green Bean Almondine Casserole is a classic holiday side dish made dairy-free without sacrificing any flavor. Fresh green beans are paired with sautéed onions, garlic, and sliced almonds in a dairy-free butter sauce, creating a rich, savory, and flavorful casserole. The almonds provide a nice crunch, while the green beans retain their fresh taste. With a perfect balance of creamy and crunchy textures, this dish is a wonderful addition to any holiday spread.

Ingredients:

• 4 cups fresh green beans, trimmed and cut into bite-sized pieces
• 1/2 cup sliced almonds
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons dairy-free butter
• 1/4 cup vegetable broth
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch casserole dish.
2. Steam the green beans in a pot of water for 4-5 minutes, or until tender but still crisp. Drain and set aside.
3. In a large skillet, melt the dairy-free butter over medium heat. Add the diced onion and garlic, sautéing for 3-5 minutes, until softened and fragrant.
4. Add the vegetable broth and lemon juice to the skillet, stirring to combine. Bring the mixture to a simmer and cook for another 3-4 minutes.
5. Toss the steamed green beans in the skillet with the almond and onion mixture. Stir until well combined.
6. Transfer the mixture to the casserole dish, sprinkle with sliced almonds on top, and bake for 15-20 minutes, until the top is golden.
7. Serve warm and enjoy!

This Dairy-Free Green Bean Almondine Casserole is a perfect side dish for any holiday meal. The green beans are tender yet crisp, and the dairy-free butter sauce is rich and flavorful. The sliced almonds provide an elegant crunch that contrasts beautifully with the creamy sauce. This casserole is not only dairy-free but also light and fresh, making it an excellent addition to your holiday spread. It’s easy to make, full of flavor, and sure to impress all your guests.

Dairy-Free Mushroom and Potato Casserole

This Dairy-Free Mushroom and Potato Casserole is a savory, hearty dish that combines tender potatoes with earthy mushrooms in a rich dairy-free sauce. The mushrooms bring a deep umami flavor, while the potatoes offer a creamy base without the use of dairy. Topped with a crispy breadcrumb crust, this casserole is a comforting and satisfying dish that makes the perfect addition to any holiday spread, whether as a side or a vegetarian main dish.

Ingredients:

• 4 large potatoes, peeled and sliced thinly
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1/2 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 2 tablespoons dairy-free butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground thyme
• 1/4 cup gluten-free breadcrumbs
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and mushrooms, cooking until softened and golden, about 5-7 minutes.
3. Add the garlic powder, thyme, salt, and pepper to the skillet and cook for another minute.
4. In a small saucepan, melt the dairy-free butter and combine it with the almond milk and vegetable broth. Bring to a simmer and cook for 2-3 minutes.
5. Layer the sliced potatoes in the prepared casserole dish, alternating with the mushroom mixture.
6. Pour the dairy-free sauce over the potatoes and mushrooms. Top with gluten-free breadcrumbs.
7. Bake for 40-45 minutes, or until the potatoes are tender and the top is golden and crispy.
8. Serve warm and enjoy!

The Dairy-Free Mushroom and Potato Casserole is a rich, savory dish that brings together the earthy flavors of mushrooms with creamy potatoes, all without the use of dairy. The combination of the tender potatoes and the flavorful mushrooms makes this casserole a standout on any holiday table. The breadcrumb topping adds a satisfying crunch, creating the perfect balance of textures. This comforting dish is an excellent choice for those seeking a hearty, dairy-free option that is sure to impress and satisfy all guests.

Note: More recipes are coming soon!