35+ Simple and Delicious Holiday Dairy-Free Family Recipes to Try This Year

The holiday season is a time for family gatherings, festive meals, and creating lasting memories around the dinner table.

However, for families with dairy allergies or those following a dairy-free diet, holiday meals can pose a challenge.

But don’t worry! We’ve got you covered with over 35 delightful dairy-free family recipes that will please everyone, regardless of dietary needs.

Whether you’re looking for appetizers, main dishes, or decadent desserts, these recipes are packed with flavor, comfort, and holiday cheer.

From savory stuffed mushrooms to sweet pumpkin pie, these recipes are not only dairy-free but also easy to prepare, ensuring your family can enjoy the holidays without compromise.

Get ready to make your holiday meals healthier, tastier, and inclusive for all with these creative dairy-free dishes!

35+ Simple and Delicious Holiday Dairy-Free Family Recipes to Try This Year

This collection of over 35 holiday dairy-free family recipes offers something for everyone—whether you’re hosting a large holiday dinner or enjoying a quiet meal with loved ones.

Each dish is designed to be flavorful, festive, and free of dairy, making it easy to accommodate different dietary needs while still serving up delicious food.

The holidays are about sharing good times and good food, and with these recipes, you can ensure that everyone at the table will have something to enjoy.

So, gather your ingredients, preheat your oven, and get ready to create memorable meals that everyone can enjoy, no matter their dietary preferences.

Dairy-Free Holiday Stuffing

This festive and flavorful dairy-free holiday stuffing is a perfect side dish for your holiday feast. Made with fresh bread, aromatic herbs, and vegetables, it’s a comforting, wholesome choice for families avoiding dairy. This dish is also customizable, so you can add your favorite ingredients to make it even more special.

Ingredients:

• 1 loaf of dairy-free bread, cubed (preferably a day or two old)
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth (dairy-free)
• 1/2 cup olive oil or melted coconut oil
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• Optional: 1/2 cup chopped dried cranberries or apples for sweetness

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil or coconut oil over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes, until softened.
3. Add the garlic and cook for another minute until fragrant.
4. In a large mixing bowl, combine the cubed bread with the sautéed vegetables, sage, thyme, salt, and pepper.
5. Pour in the vegetable broth and mix everything together until the bread is slightly moistened.
6. Transfer the stuffing mixture to a greased baking dish and cover with aluminum foil.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to get a golden, crispy top.
8. Garnish with fresh parsley and, if desired, dried cranberries or apples for a sweet twist.

This dairy-free holiday stuffing is not only a delicious addition to your holiday spread but also versatile enough to fit various dietary needs. The combination of herbs, vegetables, and bread creates a savory and comforting dish, and adding optional sweet ingredients like cranberries or apples brings a delightful contrast. It’s a dish that everyone can enjoy, making it an ideal choice for family gatherings during the festive season.

Dairy-Free Pumpkin Pie

This creamy, spiced dairy-free pumpkin pie brings all the warmth and flavors of fall without any dairy. It’s made with a smooth, velvety pumpkin filling, a flaky crust, and just the right blend of spices, making it an irresistible dessert for your holiday table. The best part is that it’s easy to prepare and will have everyone asking for seconds.

Ingredients:

• 1 pie crust (dairy-free, store-bought or homemade)
• 2 cups canned pumpkin puree
• 1/2 cup coconut milk (or any other dairy-free milk)
• 1/2 cup maple syrup or coconut sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and fully combined.
3. Pour the pumpkin filling into the prepared pie crust.
4. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5. Allow the pie to cool completely before serving. It’s even better after chilling in the fridge for a few hours.
6. Optional: Top with a dairy-free whipped cream or coconut whipped cream for an extra special touch.

This dairy-free pumpkin pie is the perfect dessert to end your holiday meal. The rich, velvety filling offers all the flavors you love from traditional pumpkin pie, while the creamy coconut milk adds a hint of tropical sweetness. Whether you’re lactose intolerant or simply avoiding dairy, this pie is sure to please guests of all ages, ensuring a festive and enjoyable holiday treat for everyone.

Dairy-Free Green Bean Almondine

Dairy-free Green Bean Almondine is a light yet flavorful side dish that brings together crisp green beans, toasted almonds, and a zesty lemon dressing. Perfect for family gatherings, this dish is not only healthy but also easy to make, offering a fresh and elegant addition to any holiday spread.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/2 cup sliced almonds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, or until they are tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced almonds and toast them, stirring frequently, for 2-3 minutes until golden and fragrant.
3. Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
4. Add the cooked green beans to the skillet and toss them with the garlic and almonds. Drizzle with lemon juice and sprinkle with lemon zest.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Dairy-free Green Bean Almondine is a wonderfully fresh and flavorful dish that pairs well with any holiday meal. The toasted almonds add a delightful crunch, while the garlic and lemon bring a zesty punch that complements the green beans perfectly. This dish is simple, elegant, and a great way to incorporate more vegetables into your holiday meal, all while keeping it dairy-free. It’s a great option for those with dietary restrictions, but it’s so delicious that even those who aren’t avoiding dairy will enjoy it.

Dairy-Free Cranberry Sauce with Orange Zest

This dairy-free cranberry sauce is a zesty and refreshing twist on the traditional recipe, combining the tartness of cranberries with the sweetness of orange and the warmth of cinnamon. It’s a simple, yet flavorful side dish that can elevate any holiday meal. Made with just a few ingredients, it’s naturally vegan and gluten-free.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1/2 cup fresh orange juice
• Zest of one orange
• 1/2 cup maple syrup or coconut sugar (adjust to taste)
• 1/2 cup water
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, water, and maple syrup.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Stir in the ground cinnamon and a pinch of salt, adjusting the sweetness if needed.
4. Remove from heat and let the cranberry sauce cool to room temperature. It will thicken as it cools.
5. Transfer to a serving dish and refrigerate until ready to serve.

This dairy-free cranberry sauce with orange zest is a refreshing and flavorful addition to your holiday spread. The orange juice and zest bring a burst of citrusy brightness that complements the tart cranberries perfectly, while the cinnamon adds a hint of warmth. Not only is it quick and easy to make, but it’s also a great make-ahead dish, allowing you to enjoy the holiday meal without the last-minute prep. It’s a naturally sweetened, fresh alternative to store-bought options, making it a crowd-pleaser for all guests, no matter their dietary needs.

Dairy-Free Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a deliciously savory and crunchy side dish that’s enhanced with the sweet tang of balsamic glaze. This dairy-free recipe is simple to prepare and brings out the natural flavors of the Brussels sprouts, making them a perfect addition to any holiday meal. The balsamic glaze adds a rich, tangy finish that elevates the dish.

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)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread the Brussels sprouts evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
4. While the Brussels sprouts are roasting, make the balsamic glaze by combining the balsamic vinegar, maple syrup, and Dijon mustard (if using) in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until it thickens into a syrupy consistency.
5. Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze. Toss to coat and garnish with fresh parsley before serving.

This dairy-free roasted Brussels sprouts with balsamic glaze is a perfect balance of savory and sweet. The caramelization from roasting brings out the Brussels sprouts’ natural sweetness, and the balsamic glaze adds a rich, tangy finish. Whether you’re serving it for Thanksgiving, Christmas, or any holiday meal, this dish offers a sophisticated, yet easy-to-make side that will impress guests. The best part is that it’s not only dairy-free but also healthy, making it a great choice for those with dietary restrictions without compromising on taste.

Dairy-Free Chocolate Yule Log

This dairy-free chocolate Yule log is a delightful holiday dessert that is both elegant and indulgent. With a soft, spongy chocolate cake rolled up with a rich, dairy-free filling and topped with a silky dairy-free chocolate ganache, this classic holiday treat is reimagined for those avoiding dairy. It’s a show-stopping dessert that will become a favorite at your festive celebrations.

Ingredients:

For the cake:

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/2 cup coconut sugar or regular sugar
• 1/2 tsp vanilla extract
• 1/4 cup dairy-free milk (such as almond or coconut milk)

For the filling:

• 1/2 cup dairy-free whipped cream (store-bought or homemade)
• 1/4 cup dairy-free chocolate chips, melted

For the ganache:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut cream or any dairy-free heavy cream substitute

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs and coconut sugar (or regular sugar) together until pale and fluffy. Stir in the vanilla extract and dairy-free milk.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until smooth.
5. Pour the batter into the prepared baking pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and carefully invert it onto the towel. Gently peel off the parchment paper and roll the cake up in the towel while it is still warm. Allow it to cool completely.
7. For the filling, mix the dairy-free whipped cream and melted chocolate together until smooth. Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up and place it seam-side down.
8. For the ganache, heat the coconut cream in a small saucepan until it begins to simmer. Remove from heat and pour over the dairy-free chocolate chips in a heatproof bowl. Stir until smooth.
9. Drizzle the ganache over the rolled cake, spreading it evenly with a spatula. Refrigerate for at least an hour to set the ganache before serving.

This dairy-free chocolate Yule log is a decadent dessert that will impress your guests and satisfy any chocolate lover’s cravings. The light, fluffy cake is filled with a rich, creamy chocolate filling and topped with a glossy ganache, making it a luxurious addition to your holiday table. While it looks intricate, it’s actually quite simple to prepare and can be made ahead of time, allowing you to enjoy the festivities without the stress of last-minute baking. This dessert proves that you can have all the flavor and indulgence of a classic Yule log, without any dairy.

Dairy-Free Mashed Potatoes with Garlic and Chives

These dairy-free mashed potatoes are creamy, flavorful, and a perfect side dish for your holiday meals. Infused with garlic and fresh chives, they offer a savory and satisfying taste without the use of butter or cream. Made with a dairy-free substitute, this dish can be enjoyed by everyone at your table, whether they have dietary restrictions or not.

Ingredients:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 2 tbsp olive oil or vegan butter
• 3 cloves garlic, minced
• 1/4 cup fresh chives, chopped
• Salt and pepper, to taste

Instructions:

1. In a large pot, bring the potatoes to a boil in salted water. Cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
2. While the potatoes are cooking, heat the olive oil or vegan butter in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Drain the potatoes and return them to the pot. Add the sautéed garlic, almond milk, and olive oil (or vegan butter). Mash the potatoes until smooth and creamy.
4. Stir in the chopped chives and season with salt and pepper to taste.
5. Serve warm, garnished with extra chives if desired.

These dairy-free mashed potatoes with garlic and chives are a creamy, indulgent dish that doesn’t compromise on flavor. The garlic adds a nice depth of savory goodness, while the fresh chives bring a burst of brightness. This dish is the perfect side for holiday dinners, offering a comforting and satisfying option for those avoiding dairy. With a silky smooth texture and rich taste, these mashed potatoes are sure to be a hit with everyone at the table.

Dairy-Free Apple Crisp

This dairy-free apple crisp is a comforting and warm dessert that celebrates the flavors of fall. Made with tender baked apples, a crumbly oat topping, and a touch of cinnamon, this dessert is both easy to make and naturally vegan. It’s a perfect choice for holiday gatherings, offering a sweet and satisfying ending to any meal.

Ingredients:

For the filling:

• 6-8 medium apples, peeled, cored, and sliced
• 1 tbsp lemon juice
• 1/4 cup maple syrup or coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch (optional, for thickening)

For the topping:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup dairy-free butter or coconut oil, melted
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and cornstarch (if using). Spread the mixture evenly in the prepared baking dish.
3. In another bowl, combine the oats, almond flour, coconut sugar, melted dairy-free butter (or coconut oil), cinnamon, and salt. Stir until the mixture forms a crumbly texture.
4. Sprinkle the oat topping evenly over the apple filling.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Let the apple crisp cool slightly before serving. Optional: top with dairy-free vanilla ice cream or coconut whipped cream for a treat.

This dairy-free apple crisp is the perfect dessert for a cozy holiday gathering. The tender, cinnamon-spiced apples paired with the crunchy, golden oat topping offer a wonderful balance of textures and flavors. The dish is naturally sweetened with maple syrup or coconut sugar, making it a healthier alternative to traditional versions. Serve it warm with a scoop of dairy-free ice cream or a dollop of whipped cream for an extra indulgent touch. Whether you’re hosting a holiday dinner or enjoying a quiet evening at home, this dessert is sure to be a crowd-pleaser.

Dairy-Free Spinach and Mushroom Casserole

This dairy-free spinach and mushroom casserole is a savory, comforting dish that is ideal for holiday meals. Packed with fresh spinach, mushrooms, and a flavorful blend of seasonings, it’s topped with a crunchy, dairy-free breadcrumb crust. The perfect side dish or vegetarian main course, this casserole is rich in flavor without any dairy, making it a versatile option for any festive gathering.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dairy-free milk (almond, soy, or oat milk)
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dairy-free breadcrumbs
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1 tbsp vegan butter or olive oil (for greasing the dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch casserole dish with vegan butter or olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes, until softened.
3. Add the garlic and sliced mushrooms to the skillet and cook for an additional 5 minutes, until the mushrooms release their moisture and begin to brown.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with thyme, salt, and pepper.
5. Stir in the dairy-free milk and cook for another 2-3 minutes until the mixture thickens slightly.
6. Transfer the mixture to the prepared casserole dish and top with the dairy-free breadcrumbs and nutritional yeast (if using).
7. Bake for 20-25 minutes, or until the top is golden brown and crispy.
8. Allow the casserole to cool for a few minutes before serving.

This dairy-free spinach and mushroom casserole is a delicious and hearty dish that’s perfect for any holiday spread. The combination of fresh spinach, mushrooms, and savory seasonings creates a rich and flavorful filling, while the crispy breadcrumb topping adds a delightful texture. Whether served as a side dish or a vegetarian main course, this casserole is sure to satisfy guests with or without dietary restrictions. It’s a wholesome, comforting, and simple dish that brings festive warmth to the table.

Dairy-Free Cranberry Orange Bread

This dairy-free cranberry orange bread is a moist, tangy, and flavorful loaf perfect for holiday breakfasts or snacks. The combination of fresh cranberries and citrusy orange zest creates a vibrant flavor profile, while the dairy-free ingredients keep it light and inclusive for everyone. It’s easy to make and makes a wonderful addition to your holiday spread.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup fresh cranberries, chopped
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1/2 cup unsweetened almond milk (or another dairy-free milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp chia seeds (optional, for added texture)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the flour, coconut sugar, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the orange juice, orange zest, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped cranberries and chia seeds, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free cranberry orange bread is a delicious, moist treat that will brighten up any holiday breakfast or dessert table. The combination of tart cranberries and sweet orange makes for a refreshing and flavorful loaf. The bread is naturally sweetened with coconut sugar, making it a healthier option for your holiday menu. Enjoy it as a quick snack or with a cup of tea—it’s a holiday favorite that everyone will love, whether they’re following a dairy-free diet or not.

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole is a comforting holiday classic with a creamy, smooth texture and a lightly sweet flavor. Topped with a crunchy pecan streusel topping, it’s the perfect balance of savory and sweet. Whether you’re hosting a holiday dinner or bringing a dish to a family gathering, this casserole will delight both those avoiding dairy and traditional sweet potato casserole fans.

Ingredients: For the casserole:

• 4 medium sweet potatoes, peeled and cubed
• 1/2 cup coconut milk (or other dairy-free milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the topping:

• 1/2 cup chopped pecans
• 1/4 cup rolled oats
• 2 tbsp coconut sugar or brown sugar
• 2 tbsp coconut oil, melted
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a large pot, bring the cubed sweet potatoes to a boil in salted water. Cook for 12-15 minutes, or until the sweet potatoes are tender when pierced with a fork.
3. Drain the sweet potatoes and return them to the pot. Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mash the sweet potatoes until smooth and creamy.
4. Transfer the mashed sweet potatoes to the prepared casserole dish, spreading them into an even layer.
5. In a small bowl, combine the pecans, oats, coconut sugar, melted coconut oil, and cinnamon. Stir until the mixture forms a crumbly topping.
6. Sprinkle the topping evenly over the mashed sweet potatoes.
7. Bake for 25-30 minutes, or until the topping is golden and crisp.
8. Let the casserole cool for a few minutes before serving.

This dairy-free sweet potato casserole is a true holiday treat. The creamy, spiced sweet potatoes paired with the crunchy, sweet pecan topping create the perfect harmony of flavors and textures. It’s a dish that’s sure to impress everyone at the table, and it’s an excellent choice for those following a dairy-free diet. The addition of maple syrup and cinnamon gives this casserole a delightful sweetness, making it a perfect side dish for any holiday meal.

Dairy-Free Pumpkin Pie

This dairy-free pumpkin pie is a holiday classic with a creamy and spiced filling, all encased in a flaky, dairy-free pie crust. Made with coconut milk and sweetened with maple syrup, this pie is just as rich and indulgent as the traditional version, but it’s completely dairy-free. Whether you’re celebrating Thanksgiving or any special occasion, this pie will be a hit with your guests.

Ingredients: For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup coconut oil, solidified
• 3-4 tbsp cold water

For the filling:

• 1 can (15 oz) pumpkin puree
• 1/2 cup coconut milk (or another dairy-free milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• 2 tbsp cornstarch (optional, for thickening)
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine the flour and salt in a large bowl. Cut in the coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough on a floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim any excess. Pierce the bottom with a fork a few times and refrigerate while making the filling.
5. In a large bowl, combine the pumpkin puree, coconut milk, maple syrup, vanilla extract, spices, salt, and melted coconut oil. If desired, add the cornstarch to thicken the filling.
6. Pour the pumpkin filling into the prepared pie crust and smooth the top.
7. Bake for 45-50 minutes, or until the filling is set and slightly firm to the touch.
8. Allow the pie to cool for at least 2 hours before serving.

This dairy-free pumpkin pie is a delicious and comforting dessert that captures all the flavors of fall. The creamy, spiced filling is rich and smooth, while the coconut milk provides a subtle, silky texture that complements the pumpkin perfectly. With a flaky dairy-free crust, this pie is an indulgent treat everyone can enjoy, whether they are avoiding dairy or not. It’s the perfect end to any holiday meal and will leave your guests asking for seconds.

Dairy-Free Gingerbread Cookies

These dairy-free gingerbread cookies are a holiday favorite, featuring the warm flavors of ginger, cinnamon, and molasses. They are soft and chewy on the inside with a slightly crisp edge, making them perfect for decorating or enjoying on their own. These cookies are also perfect for those with dietary restrictions, as they are completely dairy-free, and they make a wonderful gift or addition to any holiday gathering.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, solidified
• 1/2 cup brown sugar, packed
• 1/4 cup molasses
• 1/4 cup maple syrup
• 1 large egg (or flax egg for egg-free option)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate large bowl, beat the solidified coconut oil and brown sugar together until light and fluffy.
4. Add the molasses, maple syrup, egg, and vanilla extract to the coconut oil mixture, and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
6. Roll the dough into small balls (about 1-inch in diameter) and flatten them slightly on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges of the cookies are lightly browned.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free gingerbread cookies are a perfect treat for the holiday season. The combination of warming spices, molasses, and maple syrup gives them a rich and festive flavor, while the coconut oil makes them soft and slightly chewy. They are versatile enough to be decorated with dairy-free icing or enjoyed as-is with a cup of hot cocoa. Whether you’re baking them for a holiday party or sharing them with loved ones, these cookies will definitely become a holiday tradition in your home.

Dairy-Free Holiday Fruit Salad

This vibrant and refreshing dairy-free holiday fruit salad is packed with a variety of colorful fruits, making it the perfect side dish for any festive meal. With a zesty citrus dressing and a hint of mint, it’s a light and healthy option that balances out the richness of holiday dishes. Plus, it’s quick to make and can be prepared ahead of time, making it a stress-free addition to your holiday spread.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup grapes, halved
• 1 orange, peeled and segmented
• 1/2 pineapple, peeled and cut into chunks
• 1 kiwi, peeled and sliced
• 1/2 cup pomegranate seeds
• 1 tbsp fresh mint, chopped
• 2 tbsp fresh lime juice
• 1 tbsp maple syrup (optional)

Instructions:

1. In a large bowl, combine all the fresh fruit—strawberries, blueberries, grapes, orange, pineapple, kiwi, and pomegranate seeds.
2. In a small bowl, whisk together the lime juice, maple syrup (if using), and fresh mint.
3. Pour the dressing over the fruit and gently toss to combine.
4. Chill the fruit salad in the refrigerator for at least 30 minutes before serving, to allow the flavors to meld.
5. Garnish with extra fresh mint just before serving.

This dairy-free holiday fruit salad is a delightful and healthy addition to your holiday meals. The natural sweetness of the fruit is complemented by the citrus dressing and fresh mint, making it a refreshing counterpoint to heavier holiday dishes. Not only is it a treat for the taste buds, but its vibrant colors make it an eye-catching centerpiece on any holiday table. It’s a dish that everyone can enjoy, whether they’re following a dairy-free diet or simply looking for a lighter option during the festive season.

Dairy-Free Vegan Stuffed Mushrooms

These dairy-free vegan stuffed mushrooms are a savory and flavorful appetizer, perfect for any holiday celebration. Filled with a delicious mixture of vegetables, herbs, and dairy-free breadcrumbs, these mushrooms are a crowd-pleaser that everyone can enjoy. They are simple to prepare and packed with flavor, making them an ideal choice for those seeking a hearty yet dairy-free option for their holiday appetizers.

Ingredients:

• 20 large white or cremini mushrooms, stems removed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 cup spinach, chopped
• 1/2 cup breadcrumbs (ensure they are dairy-free)
• 1/4 cup nutritional yeast
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil spray (for baking)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Add the chopped onion and bell pepper, and sauté for about 5-7 minutes until softened.
3. Add the garlic and spinach and cook for another 2 minutes, until the spinach is wilted.
4. Remove from heat and let the vegetable mixture cool slightly. Then, stir in the breadcrumbs, nutritional yeast, parsley, and salt and pepper to taste.
5. Spoon the mixture into the mushroom caps, packing them tightly.
6. Arrange the stuffed mushrooms on the prepared baking sheet and lightly spray with olive oil.
7. Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
8. Serve warm, garnished with extra fresh parsley if desired.

These dairy-free vegan stuffed mushrooms are a delicious and hearty appetizer that will satisfy guests at your holiday gatherings. The earthy flavor of the mushrooms pairs wonderfully with the savory filling made from vegetables, herbs, and breadcrumbs. Nutritional yeast adds a cheesy flavor without the dairy, making these mushrooms a perfect choice for those following a dairy-free or vegan diet. They’re easy to prepare, full of flavor, and will surely be a hit at any holiday party.

Note: More recipes are coming soon!