35+ Delicious Holiday Dairy-Free Dinner Recipes for the Season

The holiday season is a time for joy, togetherness, and, of course, delicious food. But for those with dairy sensitivities, dietary restrictions, or those who simply prefer plant-based meals, finding the perfect holiday dinner options can sometimes feel challenging.

That’s where dairy-free recipes come in! Whether you’re hosting a holiday feast or simply attending a family gathering, these 35+ holiday dairy-free dinner recipes will inspire you to create dishes that everyone can enjoy.

From rich and creamy soups to hearty mains and flavorful sides, these dairy-free recipes are packed with all the festive flavors you crave—without any of the dairy.

Perfect for vegan, lactose-intolerant, and dairy-free guests, these dishes will ensure that no one has to miss out on a satisfying holiday meal.

So, if you’re looking for creative, comforting, and wholesome recipes that cater to everyone’s needs, you’re in the right place!

35+ Delicious Holiday Dairy-Free Dinner Recipes for the Season

The holiday season is about bringing people together, and food is a huge part of that celebration.

By incorporating these 35+ dairy-free dinner recipes into your holiday menu, you can offer a variety of delicious dishes that cater to everyone, from those avoiding dairy to those simply looking for a new way to enjoy holiday flavors.

Whether it’s a hearty vegan main dish, a flavorful soup, or a creamy side, these recipes are sure to be crowd-pleasers.

So go ahead, get creative, and start planning your holiday spread with these amazing dairy-free options.

Not only will you delight your guests, but you’ll also feel good knowing that you’re serving wholesome, allergen-friendly meals that everyone can enjoy.

Dairy-Free Holiday Stuffed Squash

This dairy-free holiday stuffed squash is a hearty, delicious dish that will impress your guests. The combination of roasted butternut squash, savory quinoa, cranberries, and toasted nuts makes for a vibrant, festive dish full of textures and flavors. Perfect as a main course or side dish, it’s both vegan and gluten-free, ensuring that everyone can enjoy it without worries about dietary restrictions.

Ingredients:

• 2 medium-sized butternut squash
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place the squash halves on a baking sheet. Roast for 35–40 minutes or until the flesh is tender.
2. While the squash is roasting, cook quinoa. Bring the vegetable broth to a boil, then add the quinoa. Lower the heat and simmer for 15 minutes, or until the quinoa is fully cooked.
3. In a dry pan, toast the pecans or walnuts over medium heat for 3–5 minutes until they become fragrant. Set aside.
4. In a large bowl, combine the cooked quinoa, cranberries, toasted nuts, maple syrup, and fresh parsley. Season with salt and pepper to taste.
5. Once the squash is done, remove it from the oven and let it cool slightly. Fill the cavity of each squash half with the quinoa mixture, pressing it down gently to pack it in.
6. Serve hot as a main course or side dish, garnished with extra parsley or a drizzle of olive oil if desired.

This stuffed squash is the perfect dairy-free holiday dish, combining seasonal ingredients to create a beautiful, flavorful meal. The earthy squash pairs beautifully with the sweetness of the cranberries and the nuttiness of the quinoa and toasted pecans. Not only does it cater to dairy-free and vegan diets, but it also makes for a stunning centerpiece at any holiday dinner table.

Dairy-Free Sweet Potato Casserole with Pecan Topping

Sweet potato casserole is a classic holiday dish, but this dairy-free version ensures that everyone can indulge without compromising on taste. The creamy, subtly sweet mashed sweet potatoes are topped with a crunchy, caramelized pecan topping, making it a delightful addition to your holiday spread. It’s easy to prepare and can be made ahead of time, leaving you with more time to enjoy your celebration.

Ingredients:

• 4 medium sweet potatoes
• 1/4 cup coconut milk (or any dairy-free milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt to taste

For the topping:

• 1/2 cup chopped pecans
• 1/4 cup coconut sugar or brown sugar
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Peel and dice the sweet potatoes into 1-inch cubes. Place them in a large pot of water and bring it to a boil. Cook for 15–20 minutes, or until the sweet potatoes are tender.
2. Drain the sweet potatoes and return them to the pot. Mash them with a potato masher or fork until smooth.
3. Stir in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until the mixture is creamy and well combined.
4. Transfer the mashed sweet potatoes into a greased baking dish, spreading them evenly.
5. In a small bowl, mix the pecans, coconut sugar, melted coconut oil, and maple syrup together. Sprinkle the topping evenly over the mashed sweet potatoes.
6. Bake for 20–25 minutes, or until the topping is golden and bubbly. Serve warm.

This dairy-free sweet potato casserole is a delightful alternative to the traditional version. The creamy, spiced sweet potatoes paired with the crunchy, caramelized pecans offer a perfect balance of textures and flavors. It’s a dish that captures the essence of the holiday season, ensuring your guests enjoy a comforting, indulgent treat that caters to dairy-free diets without compromising on flavor.

Dairy-Free Maple-Glazed Brussels Sprouts and Carrots

This vibrant side dish of Brussels sprouts and carrots, drizzled with a flavorful maple glaze, is an ideal dairy-free addition to any holiday meal. The slight bitterness of the Brussels sprouts and the natural sweetness of the carrots are beautifully enhanced by the maple syrup and a hint of balsamic vinegar. It’s easy to make, healthy, and a perfect complement to your festive feast.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 4 medium carrots, peeled and sliced
• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). On a large baking sheet, toss the Brussels sprouts and carrots with olive oil, salt, and pepper.
2. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. While the vegetables roast, combine the maple syrup and balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook for 3–5 minutes, until the glaze has thickened slightly.
4. Remove the vegetables from the oven and drizzle the maple glaze over them. Toss to coat the Brussels sprouts and carrots evenly in the glaze.
5. Serve hot, garnished with a sprinkle of fresh herbs or a light drizzle of extra maple syrup if desired.

These maple-glazed Brussels sprouts and carrots are a simple yet elegant dairy-free side dish perfect for the holiday table. The savory-sweet flavor profile of the maple syrup and balsamic vinegar creates a mouthwatering glaze that enhances the natural sweetness of the vegetables. This dish is a great way to introduce more veggies to your holiday meal without sacrificing flavor or style.

Dairy-Free Herb-Crusted Roast Lamb

This dairy-free herb-crusted roast lamb is a succulent and flavorful centerpiece for any holiday dinner. The aromatic blend of fresh herbs like rosemary, thyme, and garlic creates a mouthwatering crust that locks in the juices, resulting in tender, perfectly cooked lamb. Whether it’s for a special family dinner or a festive gathering, this recipe will elevate your holiday meal without the need for any dairy.

Ingredients:

• 1 leg of lamb (about 4-5 lbs)
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 tsp lemon zest
• Salt and pepper to taste
• 1/2 cup dry white wine (optional)
• 1 cup vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). Pat the leg of lamb dry with paper towels and season generously with salt and pepper.
2. In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, and lemon zest into a paste. Rub this mixture all over the lamb, covering it evenly.
3. Place the lamb on a roasting rack in a large roasting pan. Pour the vegetable broth and wine (if using) into the bottom of the pan.
4. Roast the lamb for about 1.5 to 2 hours, or until it reaches the desired level of doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
5. Once the lamb is done, let it rest for 10-15 minutes before slicing and serving.

This herb-crusted roast lamb is a show-stopping dish for any holiday dinner, delivering a rich, savory flavor that’s both comforting and elegant. The fresh herbs create a beautiful, aromatic crust, and the meat is tender and juicy. Perfect for those looking to create a traditional holiday centerpiece without any dairy, this dish is sure to impress guests and become a holiday favorite.

Dairy-Free Cranberry Orange Glazed Tofu

This dairy-free cranberry orange glazed tofu is a flavorful and festive dish perfect for those looking for a vegan or dairy-free main course. The tofu is baked until crispy and then coated with a tangy, sweet cranberry orange glaze that adds a burst of flavor. It’s a great alternative to traditional holiday dishes and will appeal to both vegans and non-vegans alike.

Ingredients:

• 1 block firm tofu, pressed and cut into 1-inch cubes
• 1 cup fresh cranberries
• 1/4 cup orange juice
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp cornstarch (optional, for thickening)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tofu cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 25–30 minutes, flipping halfway through, until the tofu is golden and crispy.
2. While the tofu is baking, make the glaze. In a saucepan, combine the cranberries, orange juice, maple syrup, balsamic vinegar, and soy sauce. Bring to a simmer and cook for 10-15 minutes, until the cranberries break down and the sauce thickens slightly.
3. If you prefer a thicker glaze, mix the cornstarch with a little water to create a slurry, then stir it into the cranberry mixture. Simmer for another 2–3 minutes.
4. Once the tofu is done, toss it in the cranberry orange glaze until evenly coated.
5. Serve the glazed tofu hot, garnished with fresh herbs like parsley or thyme, if desired.

This cranberry orange glazed tofu is a vibrant and flavorful dairy-free dish that combines the tangy sweetness of the cranberries with the rich umami of soy sauce. The crispy tofu provides the perfect texture contrast, making it a delicious and satisfying main course. Whether you’re serving vegan guests or looking for something different this holiday season, this dish is sure to impress.

Dairy-Free Mushroom and Spinach Stuffed Portobello Mushrooms

These dairy-free mushroom and spinach stuffed Portobello mushrooms are a decadent, savory option for your holiday feast. The earthy mushrooms are filled with a flavorful mixture of sautéed spinach, garlic, and breadcrumbs, making them a hearty and satisfying dish. Perfect as an appetizer or a main course, this recipe is easy to prepare and full of festive flavor.

Ingredients:

• 4 large Portobello mushroom caps, stems removed and cleaned
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet lined with parchment paper.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and cook for 1–2 minutes until fragrant. Add the spinach and sauté for 3–4 minutes until wilted.
3. Remove the pan from the heat and stir in the breadcrumbs and nutritional yeast. Season with salt and pepper to taste.
4. Spoon the spinach mixture into the mushroom caps, packing it in tightly.
5. Roast the stuffed mushrooms in the oven for 20–25 minutes, until the mushrooms are tender and the stuffing is golden.
6. Serve hot, garnished with fresh parsley.

These mushroom and spinach stuffed Portobello mushrooms offer a rich, savory flavor with a hearty texture, making them an excellent dairy-free option for holiday meals. The combination of garlic, spinach, and breadcrumbs creates a flavorful stuffing, while the Portobello mushrooms provide a satisfying and meaty base. Whether as an appetizer or a main course, these stuffed mushrooms will bring a festive touch to your holiday table.

Dairy-Free Baked Ziti with Vegan Ricotta

This dairy-free baked ziti with vegan ricotta is a comforting and hearty dish that is perfect for the holiday season. Made with tender ziti pasta, a rich tomato sauce, and a creamy vegan ricotta, it’s an indulgent alternative to traditional baked pasta dishes. This dish will appeal to both vegan and non-vegan guests, and it’s easy to prepare ahead of time, making it a great option for holiday gatherings.

Ingredients:

• 1 lb ziti pasta (or any short pasta)
• 3 cups tomato marinara sauce (dairy-free)
• 1 cup vegan ricotta (store-bought or homemade)
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package instructions, drain, and set aside.
2. In a large pan, heat olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant. Add the marinara sauce, basil, salt, and pepper, and simmer for 5–7 minutes.
3. In a large mixing bowl, combine the cooked ziti, tomato sauce, and vegan ricotta. Mix until the pasta is evenly coated.
4. Transfer the pasta mixture into a greased baking dish and top with nutritional yeast.
5. Bake for 20–25 minutes, until the top is golden and bubbly.
6. Garnish with fresh parsley and serve hot.

This dairy-free baked ziti with vegan ricotta is the perfect holiday comfort food that everyone will enjoy. The combination of rich marinara sauce, creamy vegan ricotta, and tender pasta makes for a mouthwatering dish that is both satisfying and flavorful. Whether you’re feeding a crowd or preparing a meal in advance, this baked ziti will be a hit at your holiday table.

Dairy-Free Roasted Vegetable Medley with Garlic and Thyme

This dairy-free roasted vegetable medley with garlic and thyme is a simple yet elegant dish that will brighten up any holiday meal. The natural sweetness of carrots, parsnips, and sweet potatoes is enhanced by the savory flavors of garlic and thyme. Roasted to perfection, these vegetables offer a comforting and nutritious side dish that can complement any main course, from roast meats to vegan entrees.

Ingredients:

• 4 medium carrots, peeled and cut into 1-inch pieces
• 3 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cut into cubes
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the carrots, parsnips, and sweet potatoes on a large baking sheet.
2. In a small bowl, combine the olive oil, garlic, thyme, salt, and pepper. Drizzle the mixture over the vegetables and toss to coat evenly.
3. Roast the vegetables for 30–35 minutes, stirring halfway through, until they are tender and lightly browned.
4. Remove from the oven and serve hot as a side dish to your holiday meal.

This dairy-free roasted vegetable medley is a flavorful and visually stunning addition to any holiday dinner. The combination of root vegetables brings warmth and richness, while the garlic and thyme add depth of flavor. This dish is easy to prepare and can be made in advance, making it a perfect side dish to complement both plant-based and traditional holiday meals.

Dairy-Free Vegan Chocolate Yule Log Cake

A festive and indulgent treat, this dairy-free vegan chocolate Yule log cake is a showstopper for any holiday dessert table. The soft, spongy chocolate cake is rolled with a rich vegan chocolate ganache filling, making it a truly decadent dessert. This Yule log is not only dairy-free but also vegan, ensuring that everyone can enjoy a slice of holiday sweetness.

Ingredients:

• For the cake:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup almond milk (or other dairy-free milk)
  • 1 tsp vanilla extract
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
• For the ganache:
  • 1 cup dairy-free dark chocolate chips
  • 1/4 cup almond milk (or other dairy-free milk)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and sugar.
3. In a separate bowl, mix the applesauce, almond milk, vanilla extract, olive oil, and apple cider vinegar. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove the cake from the oven and let it cool for 5 minutes. While it’s cooling, prepare the ganache by placing the chocolate chips and almond milk in a heatproof bowl. Microwave in 30-second intervals, stirring between, until the chocolate is fully melted and smooth. Stir in the maple syrup and vanilla extract.
6. Once the cake has cooled slightly, place a clean kitchen towel on a flat surface and dust with powdered sugar. Carefully turn the cake onto the towel and peel off the parchment paper.
7. Spread a layer of ganache over the cake, leaving about 1 inch of space around the edges. Gently roll the cake up from one end, using the towel to help.
8. Place the rolled cake seam side down on a serving platter. Spread the remaining ganache over the top and sides of the log.
9. Garnish with powdered sugar and fresh berries, if desired.

This dairy-free vegan chocolate Yule log cake is the perfect holiday dessert for those with dietary restrictions. The rich chocolate flavor, combined with the moist cake and creamy ganache filling, creates a decadent dessert that’s sure to be the highlight of your holiday celebrations. Its festive appearance and delicious taste will make it a favorite for years to come.

Dairy-Free Stuffed Acorn Squash with Quinoa and Cranberries

This dairy-free stuffed acorn squash is a warm and savory dish perfect for the holidays. The acorn squash is roasted until tender and then stuffed with a flavorful mixture of quinoa, cranberries, and roasted vegetables. The sweetness of the cranberries pairs beautifully with the savory quinoa filling, making this dish a delightful addition to any holiday dinner table. It’s not only delicious but also visually stunning, creating a beautiful centerpiece for your festive meal.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup chopped mushrooms
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 30–35 minutes, or until tender.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the chopped mushrooms and cook for an additional 5 minutes, until tender.
4. Stir in the cooked quinoa, cranberries, pecans, cinnamon, nutmeg, salt, and pepper. Mix until the filling is well combined.
5. Once the acorn squash is done, remove it from the oven and carefully turn the halves over. Stuff each squash with the quinoa mixture.
6. Return the stuffed squash to the oven and bake for an additional 10–15 minutes to allow the flavors to meld.
7. Garnish with fresh parsley and serve hot.

This dairy-free stuffed acorn squash with quinoa and cranberries is an ideal dish to serve during the holiday season. Its combination of sweet and savory flavors, along with the satisfying quinoa filling, makes it both comforting and nutritious. It’s also a visually stunning dish that can be prepared in advance, making it a great option for a festive holiday meal that will impress your guests.

Dairy-Free Sweet Potato and Chickpea Curry

This dairy-free sweet potato and chickpea curry is a flavorful and hearty dish that makes for a perfect holiday dinner. The rich, creamy coconut milk-based sauce blends with sweet potatoes, chickpeas, and a mix of spices to create a comforting and vibrant curry. The balance of sweetness from the potatoes and earthiness from the chickpeas makes this dish a satisfying, filling meal that is both vegan and gluten-free. Perfect for cozy holiday dinners, this curry can be served over rice or with flatbread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro for garnish (optional)
• Cooked rice or flatbread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until softened. Add the garlic and ginger and cook for another minute.
2. Stir in the curry powder, cumin, turmeric, cinnamon, salt, and pepper. Cook for 1–2 minutes, allowing the spices to toast and become fragrant.
3. Add the diced sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
4. Bring the mixture to a simmer, then cover and cook for 20–25 minutes, or until the sweet potatoes are tender.
5. Taste and adjust seasoning with additional salt, pepper, or spices as needed.
6. Serve the curry over rice or with flatbread. Garnish with fresh cilantro if desired.

This dairy-free sweet potato and chickpea curry is a flavorful and satisfying dish that is perfect for the holidays. Its creamy texture, combined with the warm spices and tender sweet potatoes, creates a comforting meal that everyone will enjoy. Whether you’re celebrating with family or hosting a holiday dinner, this curry offers a hearty, vegan option that is easy to make and packed with flavor.

Dairy-Free Maple Dijon Glazed Roasted Carrots

These dairy-free maple Dijon glazed roasted carrots are a simple yet elegant side dish that will elevate any holiday meal. The carrots are roasted until tender and then coated with a tangy-sweet maple Dijon glaze, which gives them a beautiful caramelized finish. This dish is both visually appealing and delicious, offering the perfect balance of sweetness from the maple syrup and the slight tang of Dijon mustard. It’s an easy-to-make side that pairs wonderfully with both meat and plant-based holiday entrees.

Ingredients:

• 1 lb carrots, peeled and cut into even-sized sticks
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the carrot sticks with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast the carrots for 25–30 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the carrots are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, balsamic vinegar, and garlic powder.
5. Once the carrots are done roasting, drizzle the maple Dijon glaze over them and toss to coat evenly.
6. Return the glazed carrots to the oven for an additional 5–7 minutes to allow the glaze to set.
7. Garnish with fresh thyme or parsley, if desired, and serve hot.

These dairy-free maple Dijon glazed roasted carrots are a fantastic holiday side dish that combines simplicity and elegance. The sweet and tangy glaze makes the carrots irresistible, and their caramelized edges bring an extra layer of flavor. This easy recipe can be made ahead and is a great addition to any holiday meal, providing a delicious and nutritious vegetable option for guests of all dietary preferences.

Dairy-Free Mushroom and Spinach Risotto

This creamy dairy-free mushroom and spinach risotto is the perfect comforting dish for holiday gatherings. It features a rich, savory flavor from sautéed mushrooms and fresh spinach, combined with a creamy texture created by coconut milk. This risotto is vegan-friendly and free from any dairy, yet it offers the same indulgent richness as traditional versions. It’s a versatile side dish or a main course for those seeking a satisfying plant-based option during holiday meals.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups vegetable broth (low sodium)
• 1 cup canned coconut milk
• 1 1/2 cups mushrooms, sliced (any variety)
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
2. Add the minced garlic and sliced mushrooms to the pan and cook for another 5–7 minutes until the mushrooms are tender and browned.
3. Stir in the Arborio rice and cook for 1–2 minutes to lightly toast the rice.
4. Gradually add the vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process until the rice is tender and creamy, about 18–20 minutes.
5. Once the rice is cooked, stir in the coconut milk, chopped spinach, salt, pepper, and nutritional yeast (if using). Cook for an additional 3–5 minutes until the spinach has wilted and the risotto is creamy.
6. Garnish with fresh parsley before serving.

This dairy-free mushroom and spinach risotto is a warm and hearty dish that brings comforting flavors to any holiday meal. The rich, creamy texture and earthy taste from the mushrooms, combined with the delicate spinach, make this risotto an ideal choice for those seeking a flavorful and satisfying plant-based dish. It’s a wonderful main course for vegan guests or a delightful side that pairs well with many holiday entrees.

Dairy-Free Butternut Squash and Sage Soup

This dairy-free butternut squash and sage soup is the epitome of holiday comfort in a bowl. The natural sweetness of roasted butternut squash is balanced by the earthy, aromatic flavor of fresh sage. Coconut milk adds a creamy, smooth texture to this velvety soup, making it a perfect starter or light main course for a holiday gathering. This soup is rich in flavor, and the fragrant sage elevates the dish, making it an unforgettable treat for those celebrating the season.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 tbsp fresh sage, chopped (plus extra for garnish)
• 1/4 tsp ground nutmeg
• 1/4 tsp cinnamon
• Optional: 1 tbsp maple syrup for added sweetness

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. In a large pot, heat a bit more olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes until softened.
3. Add the minced garlic and fresh sage to the pot, cooking for another minute until fragrant.
4. Once the squash is roasted, add it to the pot with the onions and garlic. Stir in the vegetable broth, coconut milk, nutmeg, cinnamon, and maple syrup (if using).
5. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
6. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
7. Adjust seasoning with salt and pepper to taste, and garnish with extra fresh sage.

This dairy-free butternut squash and sage soup offers a delicious, warming, and creamy start to any holiday meal. The natural sweetness of the squash and the aromatic flavor of sage create a dish that’s rich in both flavor and comfort. Whether served as an appetizer or a light main course, this soup provides a beautiful addition to any festive table while being fully plant-based.

Dairy-Free Roasted Brussels Sprouts with Balsamic Glaze

These dairy-free roasted Brussels sprouts with balsamic glaze are an irresistible side dish that brings a balance of caramelized sweetness and savory flavors to your holiday feast. The Brussels sprouts are roasted until crispy on the outside and tender on the inside, then drizzled with a rich balsamic glaze that adds a tangy-sweet finish. This simple yet elegant dish is the perfect complement to both vegan and non-vegan main courses, offering a nutritious and flavorful addition to your holiday spread.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup
• 1/2 tsp Dijon mustard
• Optional: 1/4 cup toasted pine nuts or chopped almonds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast the Brussels sprouts for 25–30 minutes, stirring once halfway through, until they are golden brown and crispy on the edges.
3. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, and Dijon mustard. Bring to a simmer over medium heat and cook for 5–7 minutes, or until the glaze has thickened.
4. Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze.
5. Optionally, garnish with toasted pine nuts or chopped almonds for an extra crunch.

These dairy-free roasted Brussels sprouts with balsamic glaze are an excellent side dish for any holiday meal. The combination of crispy Brussels sprouts and the tangy-sweet balsamic glaze creates a flavor-packed bite that everyone will love. This dish is simple yet impressive, making it the perfect choice to serve alongside your holiday main course while keeping the meal dairy-free and delicious.

Note: More recipes are coming soon!