50+ Must-Try Holiday Dairy-Free Potato Recipes for a Festive Feast

The holiday season is synonymous with gathering around the table and sharing a delicious meal with family and friends.

However, for those who follow a dairy-free lifestyle, finding the perfect side dishes can sometimes be challenging. Potatoes, though, are a versatile and beloved ingredient that can easily be adapted to fit a variety of dietary needs.

Whether you’re making mashed potatoes, roasted varieties, or even potato casseroles, there are countless ways to enjoy this humble tuber without dairy.

In this blog, we’ve rounded up over 50 creative and mouthwatering dairy-free potato recipes, ensuring that your holiday meals are both flavorful and inclusive.

From classic mashed potatoes with a dairy-free twist to innovative potato dishes that everyone can enjoy, these recipes are perfect for your next festive spread.

No need to compromise on taste—these dishes will satisfy every guest, whether they’re dairy-free by choice or necessity.

50+ Must-Try Holiday Dairy-Free Potato Recipes for a Festive Feast

As you prepare for the holiday season, these 50+ dairy-free potato recipes offer endless options to make your table both inviting and inclusive.

Potatoes are a fantastic base for a variety of flavors and textures, and with a little creativity, you can create dairy-free versions of your favorite holiday classics.

Whether you’re hosting a large family gathering or having an intimate dinner, these recipes will ensure that your holiday meal is full of delicious, comforting dishes that everyone can enjoy—without sacrificing flavor or tradition.

So, grab your apron and start cooking these scrumptious dairy-free potato recipes for a festive feast that will have everyone asking for seconds!

Dairy-Free Garlic Mashed Potatoes

These dairy-free garlic mashed potatoes are the perfect side dish for any holiday gathering. Creamy and flavorful, they’re made with plant-based milk and olive oil, offering a rich and satisfying texture without any dairy. The roasted garlic adds depth, while fresh herbs and a touch of lemon elevate the taste.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and cut into chunks
• 1 bulb of garlic, roasted (see instructions below)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• Juice of 1/2 lemon (optional)

Instructions:

1. Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with a bit of olive oil, and wrap it in aluminum foil. Roast for 30-35 minutes, or until the cloves are soft and golden brown.
2. Cook the Potatoes: In a large pot, cover the potato chunks with water and bring to a boil. Add a pinch of salt and cook for about 15-20 minutes, or until the potatoes are fork-tender.
3. Mash the Potatoes: Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves into the potatoes and mash with a potato masher until smooth.
4. Add Milk and Oil: Gradually stir in the almond milk and olive oil, then continue mashing until you reach your desired texture.
5. Season: Season with salt, pepper, and lemon juice to taste. Optionally, garnish with fresh parsley.

This dairy-free garlic mashed potato recipe provides all the comfort and flavor you crave in a holiday side dish, without any dairy. The creamy consistency comes from the almond milk and olive oil, while the roasted garlic offers a rich, savory depth of flavor. Whether you’re serving a vegan or dairy-free crowd or simply want to try something new, these mashed potatoes will quickly become a holiday favorite.

Dairy-Free Scalloped Potatoes

These dairy-free scalloped potatoes are indulgent and creamy without any butter or cheese. The rich, velvety sauce is made with cashew cream, creating a luscious texture that pairs perfectly with thinly sliced potatoes. This dish is a fantastic dairy-free option for your holiday feast.

Ingredients:

• 3 lbs russet potatoes, thinly sliced
• 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1/4 tsp turmeric (for color)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prepare Cashew Cream: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews with vegetable broth, turmeric, and a pinch of salt. Blend until smooth and creamy.
3. Sauté the Onion and Garlic: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
4. Layer the Potatoes: Place a layer of thinly sliced potatoes at the bottom of the baking dish. Pour a portion of the cashew cream over the potatoes, followed by a sprinkle of sautéed onion and garlic. Repeat the layers until all ingredients are used.
5. Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
6. Serve: Garnish with fresh parsley, if desired.

This dairy-free scalloped potatoes recipe is the epitome of comfort food for the holidays. The cashew cream creates an incredibly smooth and creamy sauce, while the turmeric adds a beautiful golden color. The layers of tender potatoes and savory onions make each bite melt in your mouth. It’s a deliciously creamy alternative to traditional scalloped potatoes, perfect for anyone looking for a dairy-free version without sacrificing flavor.

Dairy-Free Crispy Roasted Potatoes with Rosemary

These crispy roasted potatoes with rosemary are a holiday favorite, bursting with flavor and satisfying crunch. Using olive oil and fresh rosemary, these potatoes are roasted to golden perfection. A simple yet irresistible dish that pairs well with any main course, perfect for a dairy-free holiday meal.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp lemon zest (optional)
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, rosemary, garlic, salt, and pepper until well-coated.
3. Roast the Potatoes: Spread the potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping the potatoes halfway through, until they are crispy and golden brown.
4. Garnish and Serve: Remove the potatoes from the oven and sprinkle with lemon zest and fresh parsley, if desired.

These dairy-free crispy roasted potatoes with rosemary are a show-stopping holiday side dish. The high roasting temperature ensures that the potatoes develop a beautifully crispy exterior while remaining tender inside. The fresh rosemary and garlic infuse the potatoes with aromatic flavors, while the optional lemon zest adds a zesty kick. Simple, flavorful, and crowd-pleasing, this dish will quickly become a holiday favorite for those seeking a dairy-free option.

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole is a warm, comforting side dish perfect for holiday dinners. With a rich and creamy filling made from coconut milk and topped with a crunchy, brown sugar pecan topping, it offers all the sweetness and flavor of the season while remaining completely dairy-free.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk (or any plant-based milk)
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• Salt, to taste
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tbsp coconut oil, melted

Instructions:

1. Cook the Sweet Potatoes: Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes or until tender. Drain and return the sweet potatoes to the pot.
2. Make the Filling: Mash the sweet potatoes with a potato masher or blend them until smooth. Stir in coconut milk, maple syrup, cinnamon, nutmeg, vanilla, and salt to taste. Transfer the mixture to a greased 9×13-inch baking dish.
3. Prepare the Topping: In a small bowl, combine chopped pecans, brown sugar, and melted coconut oil. Sprinkle this mixture evenly over the mashed sweet potatoes.
4. Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 25-30 minutes, or until the topping is golden brown and crispy.
5. Serve: Let the casserole cool for a few minutes before serving.

This dairy-free sweet potato casserole offers a delightful balance of sweet and savory flavors, making it the perfect holiday side dish. The coconut milk adds a creamy texture, while the maple syrup and cinnamon bring warmth and comfort to every bite. Topped with a crunchy pecan and brown sugar mixture, it’s a treat that’s sure to please everyone at the table, whether they follow a dairy-free diet or not.

Dairy-Free Baked Potato Wedges with Spicy Ketchup

These dairy-free baked potato wedges are crispy on the outside and tender on the inside, offering the perfect snack or side dish for holiday gatherings. Tossed in olive oil and seasonings, they’re baked to golden perfection and paired with a zesty homemade spicy ketchup for dipping. This simple yet flavorful dish will be a crowd-pleaser.

Ingredients:

• 4 large russet potatoes, washed and cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1/4 tsp cayenne pepper (optional, for spice)
• 1/2 cup tomato ketchup
• 1 tbsp hot sauce (adjust to taste)
• 1/2 tsp smoked paprika (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the Wedges: Toss the potato wedges in olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper until evenly coated.
3. Bake the Wedges: Arrange the wedges in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping the wedges halfway through, until they’re crispy and golden brown.
4. Make the Spicy Ketchup: While the potatoes bake, combine ketchup, hot sauce, and smoked paprika in a small bowl. Stir well and adjust the seasoning to taste.
5. Serve: Serve the baked potato wedges hot with the spicy ketchup on the side for dipping.

These dairy-free baked potato wedges with spicy ketchup are a crispy, flavorful snack or side dish that’s easy to prepare and sure to please a crowd. The smoky, spicy ketchup adds a fun twist, making this dish perfect for holiday appetizers or casual meals. The simple combination of seasonings on the wedges brings out the natural potato flavor, making each bite irresistible.

Dairy-Free Potato Leek Soup

This dairy-free potato leek soup is the ultimate comfort food for chilly holiday evenings. Creamy and hearty, the soup is made with potatoes, leeks, and vegetable broth, and enriched with coconut milk for a velvety texture. It’s simple to make and packs a savory, satisfying flavor that’s perfect for a dairy-free diet.

Ingredients:

• 3 large russet potatoes, peeled and diced
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onions, leeks, and garlic, and sauté until the onions are soft and translucent, about 5-7 minutes.
2. Cook the Potatoes: Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Blend the Soup: Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender. Blend until creamy and velvety.
4. Add Coconut Milk: Return the soup to low heat and stir in the coconut milk. Season with salt and pepper to taste. Simmer for another 5 minutes, allowing the flavors to meld together.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.

This dairy-free potato leek soup is a comforting and creamy dish that’s perfect for any holiday meal. The smooth texture of the coconut milk provides a rich, velvety base without the need for dairy. The leeks and garlic add depth of flavor, while the potatoes make the soup hearty and filling. It’s a deliciously satisfying option for anyone following a dairy-free lifestyle, and it will warm you up on the coldest winter nights.

Dairy-Free Loaded Baked Potatoes

These dairy-free loaded baked potatoes are a fun and customizable side dish that will become the highlight of any holiday meal. Packed with flavor from plant-based sour cream, crispy onions, and savory toppings like green onions and bacon, these potatoes are comforting, filling, and totally dairy-free.

Ingredients:

• 4 large russet potatoes
• 1 cup dairy-free sour cream
• 1/4 cup chives or green onions, chopped
• 1/2 cup cooked and crumbled tempeh or plant-based bacon
• 1/4 cup dairy-free shredded cheese (optional)
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce each one a few times with a fork.
2. Bake the Potatoes: Rub each potato with a little olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
3. Prepare the Toppings: While the potatoes are baking, prepare your toppings. Crumble the tempeh or cook the plant-based bacon according to package instructions. Chop the chives or green onions and set aside.
4. Assemble the Potatoes: Once the potatoes are done, carefully cut a slit down the middle of each one. Gently press the ends to open the potato and fluff the insides with a fork.
5. Top the Potatoes: Spoon a generous amount of dairy-free sour cream into each potato, then top with crumbled tempeh or plant-based bacon, chopped green onions, and dairy-free shredded cheese if desired.
6. Serve: Sprinkle with salt and pepper to taste before serving.

These dairy-free loaded baked potatoes are the perfect comfort food for a holiday gathering. They offer all the indulgence of a classic loaded potato but with a plant-based twist. The creamy dairy-free sour cream and savory bacon alternatives create a mouthwatering combination that will leave guests wanting more. This recipe is a great way to offer a hearty, dairy-free option for your holiday table.

Dairy-Free Herb and Lemon Potatoes

These dairy-free herb and lemon potatoes are a zesty and flavorful side dish that’s simple to prepare and perfect for a holiday meal. The fresh herbs and bright lemon bring a refreshing contrast to the rich, roasted potatoes, making them a wonderful addition to any festive spread.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 lemon, zest and juice
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, lemon zest, lemon juice, rosemary, thyme, garlic, salt, and pepper.
3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until the potatoes are golden brown and crispy on the outside.
4. Serve: Once the potatoes are cooked through and crispy, remove them from the oven and serve immediately, garnished with extra fresh herbs if desired.

Dairy-free herb and lemon potatoes offer a bright and flavorful alternative to traditional roasted potatoes. The combination of fresh herbs, lemon, and garlic creates a deliciously fragrant and refreshing taste that complements a variety of holiday dishes. These potatoes are not only easy to make but also light enough to balance out heavier main courses, making them an ideal addition to any holiday feast.

Dairy-Free Potato Salad with Mustard Vinaigrette

This dairy-free potato salad with mustard vinaigrette is a zesty and tangy side dish that’s perfect for holiday gatherings. Instead of the traditional mayonnaise-based dressing, this version uses a tangy mustard vinaigrette, making it both lighter and more flavorful while still offering the creamy texture of classic potato salad.

Ingredients:

• 2 lbs red potatoes, diced
• 1/4 cup Dijon mustard
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1/4 cup chopped fresh dill
• 1/2 small red onion, finely diced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes, or until fork-tender. Drain and let the potatoes cool slightly.
2. Make the Vinaigrette: In a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined.
3. Assemble the Salad: In a large bowl, toss the cooked potatoes with the mustard vinaigrette while they’re still warm. Add the red onion, fresh dill, and parsley, and mix gently to combine.
4. Chill and Serve: Cover the potato salad and refrigerate for at least 2 hours before serving. This allows the flavors to meld together.

This dairy-free potato salad with mustard vinaigrette offers a tangy and refreshing alternative to the creamy potato salads often found at holiday gatherings. The mustard vinaigrette provides a sharp contrast to the tender potatoes, while the fresh herbs add brightness and flavor. It’s a light, dairy-free option that’s sure to be a hit at any festive meal, offering a perfect balance of tanginess and creaminess.

Dairy-Free Garlic Mashed Potatoes

These creamy, garlic-infused mashed potatoes are a holiday classic, but with a dairy-free twist. Rich and velvety thanks to olive oil and a splash of vegetable broth, they’re as smooth and flavorful as the traditional recipe but without any butter or cream. A perfect side dish for any festive gathering!

Ingredients:

• 3 lbs russet potatoes, peeled and chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup vegetable broth (or more for desired creaminess)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the Potatoes: Place the peeled and chopped potatoes in a large pot. Fill the pot with water to cover the potatoes and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender.
2. Sauté Garlic: While the potatoes are boiling, heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant, being careful not to burn it.
3. Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the sautéed garlic and olive oil, then mash the potatoes until smooth. Gradually add vegetable broth until you reach your desired level of creaminess.
4. Season and Serve: Season with salt and pepper to taste. Transfer the mashed potatoes to a serving dish and garnish with chopped parsley before serving.

Dairy-free garlic mashed potatoes are a wonderful alternative to the traditional version, offering a rich, creamy texture without the dairy. The garlic adds depth of flavor, while the olive oil and vegetable broth create a silky-smooth finish. This dish is perfect for holiday meals, as it pairs beautifully with almost any main course, making it an essential part of your dairy-free holiday spread.

Dairy-Free Roasted Fingerling Potatoes with Rosemary

These roasted fingerling potatoes are infused with the earthy aroma of rosemary and the richness of olive oil, creating a simple yet elegant side dish for any holiday feast. The potatoes are crispy on the outside and tender on the inside, making them the perfect addition to your dairy-free holiday menu.

Ingredients:

• 1.5 lbs fingerling potatoes, halved lengthwise
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh rosemary sprigs (for garnish, optional)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Season the Potatoes: In a large bowl, toss the halved fingerling potatoes with olive oil, chopped rosemary, garlic, salt, and pepper until evenly coated.
3. Roast the Potatoes: Arrange the potatoes in a single layer on the prepared baking sheet, cut-side down. Roast for 25-30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
4. Serve: Remove from the oven and serve the potatoes hot, garnished with additional fresh rosemary sprigs if desired.

These dairy-free roasted fingerling potatoes are a simple yet elegant side dish that’s perfect for holiday gatherings. The crispy, golden exterior and tender inside of the potatoes are complemented by the aromatic rosemary and garlic, making each bite flavorful and satisfying. Whether served alongside a hearty main course or as part of a variety of sides, these potatoes are sure to be a crowd favorite.

Dairy-Free Potato and Carrot Gratin

This dairy-free potato and carrot gratin is a vibrant and colorful side dish that brings together tender potatoes and sweet carrots, layered with a creamy, dairy-free sauce made from coconut milk. It’s baked until golden and bubbly, providing a satisfying alternative to traditional gratin recipes.

Ingredients:

• 3 large russet potatoes, peeled and thinly sliced
• 3 large carrots, peeled and thinly sliced
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Prepare the Sauce: In a small saucepan, combine the coconut milk, olive oil, thyme, garlic powder, salt, and pepper. Heat over medium heat, stirring occasionally, until the sauce is warmed through.
3. Layer the Gratin: In the prepared baking dish, layer the sliced potatoes and carrots, alternating them to create a colorful pattern. Pour the coconut milk sauce evenly over the vegetables, ensuring they are all covered.
4. Bake the Gratin: Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes and carrots are tender. Remove the foil and bake for an additional 10-15 minutes to allow the top to become golden and crispy.
5. Serve: Let the gratin cool for a few minutes before serving, and garnish with fresh parsley.

This dairy-free potato and carrot gratin is a rich and flavorful side dish that brings a touch of elegance to any holiday table. The coconut milk-based sauce adds a creamy texture while still maintaining a light, dairy-free profile. The combination of potatoes and carrots creates a visually appealing and delicious dish that pairs perfectly with any holiday meal.

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole is a rich, comforting dish perfect for holiday dinners. With a creamy texture from coconut milk and topped with a crunchy, nutty pecan topping, this casserole offers the perfect balance of sweet and savory flavors. It’s a great alternative to the traditional casserole, making it a crowd-pleasing, allergy-friendly option.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup canned coconut milk
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• Salt and pepper, to taste

For the Topping:

• 1 cup chopped pecans
• 1/2 cup rolled oats
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/4 tsp cinnamon

Instructions:

1. Cook the Sweet Potatoes: Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and mash the sweet potatoes.
2. Make the Base: In a large bowl, combine the mashed sweet potatoes with coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, salt, and pepper. Stir until smooth and well combined.
3. Prepare the Topping: In a separate bowl, mix together the pecans, oats, melted coconut oil, maple syrup, and cinnamon. Stir until the nuts and oats are well coated.
4. Assemble the Casserole: Transfer the sweet potato mixture into a greased 9×13-inch baking dish. Spread the pecan topping evenly over the sweet potato mixture.
5. Bake the Casserole: Preheat your oven to 350°F (175°C). Bake for 20-25 minutes, until the topping is golden brown and the casserole is heated through.
6. Serve: Let the casserole cool for a few minutes before serving.

This dairy-free sweet potato casserole offers all the warm, comforting flavors you expect from a holiday side dish, with the added benefit of being dairy-free. The creamy base made with coconut milk and the crunchy, sweet pecan topping make this casserole a standout on your holiday table. It’s a perfect balance of textures and flavors, and sure to please everyone, regardless of dietary restrictions.

Dairy-Free Potato Soup

A rich and creamy dairy-free potato soup, perfect for warming up on a chilly holiday evening. Made with plant-based milk and a hearty mix of potatoes, onions, and celery, this comforting soup is perfect for a light appetizer or a side dish to your holiday meal.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté for about 5-7 minutes, until the vegetables are softened and fragrant.
2. Cook the Potatoes: Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Blend the Soup: Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend just half of the soup and leave the rest as is.
4. Add the Almond Milk: Stir in the almond milk and cook for another 5-7 minutes, until the soup is heated through.
5. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This dairy-free potato soup is the perfect addition to a cozy holiday meal. With its creamy texture and comforting flavor, it serves as a light yet satisfying starter. The combination of vegetable broth and almond milk creates a smooth, velvety base, while the sautéed vegetables add depth and flavor. It’s easy to make and sure to be a hit with everyone, whether they follow a dairy-free diet or not.

Dairy-Free Scalloped Potatoes

These dairy-free scalloped potatoes are a perfect holiday side dish, featuring thinly sliced potatoes baked in a rich, creamy dairy-free sauce. The combination of garlic, onion, and plant-based milk creates a savory, comforting dish with a golden, crispy top. It’s a must-try for anyone looking for a dairy-free alternative to the classic scalloped potatoes.

Ingredients:

• 3 lbs russet potatoes, thinly sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups unsweetened almond milk (or other plant-based milk)
• 2 tbsp olive oil
• 2 tbsp flour (for thickening)
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Prepare the Sauce: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened. Add the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the almond milk and continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes). Season with nutmeg, salt, and pepper.
3. Layer the Potatoes: Arrange a layer of sliced potatoes in the prepared baking dish. Pour a little of the sauce over the potatoes. Repeat the layers until all the potatoes and sauce are used.
4. Bake the Dish: Cover the dish with aluminum foil and bake for 45-50 minutes, until the potatoes are tender. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and bubbly.
5. Serve: Let the scalloped potatoes rest for a few minutes before serving. Garnish with fresh parsley.

These dairy-free scalloped potatoes are a delicious and satisfying holiday side dish that’s rich in flavor but completely dairy-free. The creamy sauce made with almond milk and the savory seasonings bring out the best in the tender potatoes, while the crispy top adds a perfect finishing touch. They make an excellent addition to any holiday feast, ensuring that guests with dietary restrictions don’t miss out on this classic comfort food.

Note: More recipes are coming soon!