40+ Delicious Holiday Dairy-Free Potluck Recipes for a Healthier Feast

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

But for those who are following a dairy-free lifestyle, finding delicious and inclusive recipes can be a challenge.

Fortunately, with a little creativity, you can prepare holiday dishes that are both flavorful and dairy-free.

Whether you’re hosting or attending a potluck, this collection of 40+ holiday dairy-free potluck recipes will ensure that everyone can indulge in the joy of the season without worrying about dairy.

From appetizers to desserts, these recipes are crafted with care, using alternative ingredients that still pack a punch of flavor.

Get ready to wow your guests with crowd-pleasing dishes that everyone can enjoy, no matter their dietary needs!

40+ Delicious Holiday Dairy-Free Potluck Recipes for a Healthier Feast

This holiday season, make sure no one feels left out at the potluck with these 40+ dairy-free recipes.

Whether you’re making savory sides, hearty mains, or indulgent desserts, these dishes prove that going dairy-free doesn’t mean sacrificing taste or texture.

By exploring a variety of ingredients and cooking methods, you can create a spread that’s not only inclusive but truly delicious.

From creamy mashed potatoes to decadent dairy-free pumpkin pie, there’s something for everyone to enjoy.

So, embrace the festivities, share these tasty dishes with your friends and family, and create new holiday memories—dairy-free, of course!

Dairy-Free Stuffed Mushrooms

These dairy-free stuffed mushrooms are a crowd-pleasing appetizer, bursting with flavor. With a savory filling of breadcrumbs, garlic, and fresh herbs, they make a great addition to any holiday potluck. The best part? They’re simple to prepare, and you can customize the stuffing to suit your tastes.

Ingredients:

• 20 large white mushrooms, stems removed
• 1 cup gluten-free breadcrumbs (or regular breadcrumbs for non-gluten-free)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup chopped walnuts (optional for added crunch)
• Salt and pepper to taste
• 1/4 cup dairy-free cheese (optional for extra flavor)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps and remove the stems. Set the caps aside and finely chop the stems.
3. Heat olive oil in a pan over medium heat. Add the chopped mushroom stems and garlic. Cook until soft and fragrant, about 5 minutes.
4. In a mixing bowl, combine the cooked mushroom stems and garlic with breadcrumbs, parsley, thyme, walnuts (if using), salt, and pepper. If you’d like extra creaminess, add the dairy-free cheese.
5. Spoon the stuffing mixture into the mushroom caps, pressing it down gently to pack it in.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes or until golden brown on top.
7. Serve warm and enjoy!

These dairy-free stuffed mushrooms offer the perfect balance of savory and herby flavors, making them a delightful addition to any holiday spread. The walnuts provide an added texture, and the option for dairy-free cheese gives an extra layer of richness. Whether you’re attending a potluck or hosting one yourself, these bite-sized treats will disappear quickly. They’re also versatile, so feel free to experiment with other herbs or toppings to suit your preferences!

Dairy-Free Cranberry Orange Bread

This dairy-free cranberry orange bread combines the tartness of cranberries with the bright, zesty flavor of fresh orange. Perfectly moist and subtly sweet, this bread is a holiday favorite. It’s easy to make and can be served as a side dish or dessert at your holiday potluck.

Ingredients:

• 2 cups all-purpose flour (or gluten-free flour)
• 1 cup sugar (use coconut sugar for a healthier alternative)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1/2 cup dairy-free butter, melted (or coconut oil)
• 1/2 cup unsweetened applesauce
• 1 cup fresh or frozen cranberries, chopped
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the orange juice, orange zest, melted dairy-free butter, applesauce, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the chopped cranberries, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This cranberry orange bread is a perfect blend of sweet and tangy, offering a festive and refreshing twist on traditional holiday breads. It’s moist, flavorful, and free from dairy, making it accessible for all guests at your potluck. Whether served as a snack or dessert, this bread will add a touch of holiday cheer to your celebration. Best of all, it’s quick to prepare, so you’ll have more time to enjoy the festivities!

Dairy-Free Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze are a simple yet elegant side dish that’s perfect for a holiday potluck. The Brussels sprouts are roasted to perfection, crispy on the outside and tender on the inside, then drizzled with a sweet and tangy balsamic reduction for a burst of flavor.

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 (or agave syrup for a vegan option)
• 1/4 tsp garlic powder (optional for extra flavor)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Toss the halved Brussels sprouts in olive oil, salt, pepper, and garlic powder (if using).
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20–25 minutes, or until golden brown and crispy on the edges, stirring halfway through.
4. While the Brussels sprouts are roasting, make the balsamic glaze. In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the mixture has reduced by half and thickened.
5. Once the Brussels sprouts are done, transfer them to a serving dish and drizzle with the balsamic glaze.
6. Serve immediately.

This roasted Brussels sprouts recipe is a showstopper, providing a perfect balance of savory, crispy Brussels sprouts and a sweet, tangy balsamic glaze. It’s a great addition to any holiday potluck, offering a healthy yet flavorful option that everyone can enjoy. The balsamic glaze elevates the dish, turning simple Brussels sprouts into a gourmet side. Whether you’re a Brussels sprouts fan or not, this dish is bound to win over the crowd.

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole is a comforting holiday classic, reimagined without dairy. The creamy sweet potato base is topped with a crunchy, caramelized pecan topping, offering the perfect balance of textures. This dish is a great addition to any potluck, and its natural sweetness makes it a crowd favorite.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil or coconut oil
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup dairy-free butter (or coconut oil), melted
• 1 cup chopped pecans
• 1/4 cup coconut sugar or brown sugar
• 1 tbsp ground flaxseed (optional, for binding)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or coconut oil.
2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the sweet potatoes and return them to the pot. Add the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Mash until smooth.
4. Transfer the mashed sweet potatoes to the prepared baking dish and spread them evenly.
5. In a separate bowl, combine the melted dairy-free butter, pecans, coconut sugar, and ground flaxseed. Sprinkle this mixture evenly over the mashed sweet potatoes.
6. Bake for 20-25 minutes, or until the topping is golden and crispy.
7. Let cool for a few minutes before serving.

This dairy-free sweet potato casserole is a creamy, comforting side dish that’s both sweet and savory, with a delightful crunchy topping. It’s a fantastic addition to any holiday spread, offering a rich flavor without any dairy. The pecans add an irresistible crunch, and the maple syrup brings a touch of sweetness that perfectly complements the natural flavor of the sweet potatoes. It’s sure to be a hit at your potluck, satisfying guests with different dietary preferences.

Dairy-Free Green Bean Almondine

Dairy-free green bean almondine is a light yet flavorful side dish, combining the fresh taste of green beans with a nutty almond crunch and a hint of lemon. This recipe is easy to prepare and brings an elegant touch to any holiday potluck, making it a great addition for those who are looking for a lighter, more refreshing dish.

Ingredients:

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

Instructions:

1. Bring a large pot of water to a boil. Add the green beans and cook for 3-5 minutes until they are bright green and tender-crisp. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced almonds and cook for 2-3 minutes, stirring occasionally, until they are golden brown and fragrant.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
4. Add the cooked green beans to the skillet and toss to coat in the garlic and almond mixture. Cook for another 2-3 minutes to heat the green beans through.
5. Remove from heat and drizzle with fresh lemon juice. Season with salt and pepper to taste.
6. Garnish with fresh parsley, if desired, and serve immediately.

Dairy-free green bean almondine is a simple yet elegant dish, perfect for any holiday potluck. The green beans remain crisp and fresh, while the almonds add a satisfying crunch. The touch of garlic and lemon juice ties everything together, creating a dish that is both light and full of flavor. It’s an ideal side for those seeking a healthy yet delicious option that complements heavier main dishes. The balance of textures and flavors is sure to make this a popular choice at your holiday gathering.

Dairy-Free Pumpkin Soup

This creamy dairy-free pumpkin soup is rich, velvety, and full of fall flavors. It’s a hearty and comforting dish that’s perfect for a holiday potluck, providing a warming appetizer or side. With a blend of spices and the natural sweetness of pumpkin, this soup is sure to please both vegans and non-vegans alike.

Ingredients:

• 4 cups pumpkin puree (fresh or canned)
• 1 medium onion, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 cup canned coconut milk (or any dairy-free milk)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened.
2. Add the minced garlic, cumin, cinnamon, nutmeg, and smoked paprika. Stir for 1-2 minutes until the spices are fragrant.
3. Add the pumpkin puree and vegetable broth to the pot, stirring to combine. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Return the soup to low heat and stir in the coconut milk. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot. Garnish with fresh parsley, if desired.

This dairy-free pumpkin soup is the perfect autumn dish for a holiday potluck, offering a creamy and flavorful experience without the need for dairy. The spices, including cumin and cinnamon, give the soup a warm and comforting depth, while the coconut milk adds richness and smoothness. Whether served as an appetizer or a side, this soup is a great way to showcase the flavors of fall. It’s a satisfying dish that’s sure to be a hit with guests at your potluck, providing a vegan-friendly option that doesn’t compromise on taste.

Dairy-Free Roasted Carrot and Parsnip Salad

This vibrant and flavorful roasted carrot and parsnip salad is a perfect holiday side dish. The caramelized sweetness of roasted root vegetables combined with fresh greens and a tangy dressing makes for a delightful balance of flavors and textures. It’s a light yet hearty dish, ideal for adding variety to your holiday potluck.

Ingredients:

• 4 medium carrots, peeled and cut into 2-inch pieces
• 4 medium parsnips, peeled and cut into 2-inch pieces
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh thyme, chopped
• 4 cups mixed greens (e.g., spinach, arugula, or kale)
• 1/4 cup pomegranate seeds (optional for a festive touch)
• 1/4 cup dairy-free tahini dressing or balsamic vinaigrette

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the chopped carrots and parsnips with olive oil, salt, pepper, and chopped thyme. Spread the vegetables in a single layer on the baking sheet.
3. Roast for 30-35 minutes, flipping halfway through, until the vegetables are golden and tender.
4. While the vegetables roast, prepare the salad base by arranging the mixed greens in a large salad bowl.
5. Once the roasted carrots and parsnips are done, remove them from the oven and allow them to cool slightly.
6. Add the roasted vegetables to the greens and gently toss. Drizzle with your choice of dairy-free tahini dressing or balsamic vinaigrette.
7. Top with pomegranate seeds for a festive touch, if desired, and serve immediately.

This dairy-free roasted carrot and parsnip salad is a healthy and colorful dish that adds a perfect balance of sweetness, savory flavors, and crunch to your holiday potluck spread. The roasted vegetables provide a rich and satisfying taste, while the fresh greens and tangy dressing complement the natural flavors. Whether served warm or at room temperature, this salad is a visually appealing and delicious addition to any gathering, offering something fresh and light to contrast with heavier dishes.

Dairy-Free Spinach Artichoke Dip

This dairy-free spinach artichoke dip is a creamy, savory, and comforting appetizer perfect for your holiday potluck. With a delicious blend of spinach, artichokes, and dairy-free ingredients, it’s a crowd-pleasing dip that everyone can enjoy. Whether served with pita chips, veggies, or crackers, this dip is sure to be a hit.

Ingredients:

• 2 cups frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup dairy-free cream cheese
• 1/2 cup dairy-free sour cream
• 1/4 cup nutritional yeast (for cheesy flavor)
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish (such as an 8×8-inch dish) with olive oil.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the drained spinach and chopped artichokes to the skillet, stirring to combine. Cook for 3-4 minutes until heated through.
4. In a medium bowl, combine the dairy-free cream cheese, sour cream, nutritional yeast, onion powder, salt, and pepper. Add the spinach and artichoke mixture to the bowl and stir until well combined.
5. Transfer the dip mixture to the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes, or until the dip is bubbly and lightly browned on top.
7. Remove from the oven and garnish with chopped fresh parsley, if desired. Serve warm with pita chips, crackers, or veggies.

This dairy-free spinach artichoke dip is a creamy and indulgent appetizer that will be loved by all your guests, regardless of dietary restrictions. The combination of spinach, artichokes, and a dairy-free creamy base provides a familiar and satisfying taste without the dairy. It’s a perfect dish to bring to your holiday potluck, offering a comforting, crowd-pleasing snack that pairs perfectly with a variety of dippables. Plus, it’s simple to make and can be prepared ahead of time for convenience.

Dairy-Free Chocolate Peppermint Bark

This dairy-free chocolate peppermint bark is a festive and sweet treat that’s perfect for your holiday potluck. With layers of rich dark chocolate and refreshing peppermint, it’s a simple yet indulgent dessert that’s sure to impress. It’s also easy to make, making it a great last-minute dessert option for your potluck.

Ingredients:

• 8 oz dairy-free dark chocolate (at least 70% cocoa)
• 8 oz dairy-free white chocolate (optional, for a two-layer bark)
• 1/4 cup crushed peppermint candies or candy canes
• 1/2 tsp peppermint extract (optional, for extra flavor)
• Sea salt for sprinkling (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring in between.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it into an even layer. Let it cool and set for about 10-15 minutes.
4. While the dark chocolate layer is setting, melt the dairy-free white chocolate (if using) in the same way as the dark chocolate.
5. Once the dark chocolate is firm, pour the melted white chocolate over the top, spreading it evenly. If you prefer just one layer, you can skip this step.
6. Immediately sprinkle the crushed peppermint over the top, pressing gently to make sure it sticks. If desired, sprinkle with a pinch of sea salt for contrast.
7. Let the bark set at room temperature for about 30-60 minutes, or refrigerate it for 15-20 minutes to speed up the process.
8. Once set, break into pieces and serve.

This dairy-free chocolate peppermint bark is a simple yet elegant holiday treat, combining the richness of dark chocolate with the refreshing zing of peppermint. It’s perfect for any holiday potluck, offering a sweet and minty dessert that satisfies both chocolate lovers and those with dairy restrictions. This easy-to-make bark is also highly customizable—whether you prefer one chocolate layer or two, or want to add a sprinkle of sea salt, you can make it your own. It’s the perfect combination of festive flavors and textures, making it a crowd-pleasing dessert that will disappear fast!

Dairy-Free Cranberry Orange Relish

This vibrant dairy-free cranberry orange relish is a zesty and refreshing dish that adds a burst of color and flavor to any holiday potluck. With the natural sweetness of oranges and the tartness of fresh cranberries, it’s a perfect side dish or topping for roasted meats. It’s light, healthy, and incredibly easy to make—an ideal addition to your festive table.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1 large orange, peeled and cut into chunks
• 1/4 cup maple syrup or honey (for sweetness)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt
• 1/4 cup chopped walnuts or pecans (optional for crunch)

Instructions:

1. In a food processor, combine the cranberries and orange chunks. Pulse until finely chopped but not pureed.
2. Transfer the mixture to a medium saucepan. Add the maple syrup, cinnamon, ginger, and a pinch of salt.
3. Cook over medium heat for 10-12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a relish-like consistency.
4. Remove from heat and let cool to room temperature. Stir in the chopped nuts, if using.
5. Serve chilled or at room temperature alongside your holiday meal.

This dairy-free cranberry orange relish is a fresh, tangy, and slightly sweet dish that perfectly complements the richness of other holiday foods. The combination of cranberries and orange creates a vibrant, citrusy flavor that can be enjoyed as a side dish or a topping for turkey or ham. With a touch of cinnamon and ginger, the relish has a warmth that fits perfectly into any holiday meal. It’s a light and healthy option that adds color and brightness to your potluck spread, and it’s simple enough to make ahead of time.

Dairy-Free Stuffed Mushrooms

These dairy-free stuffed mushrooms are savory, bite-sized appetizers that are perfect for any holiday gathering. Packed with a flavorful mixture of vegetables, herbs, and dairy-free cheese, these mushrooms are a delightful combination of earthy and cheesy (without the dairy). They’re easy to prepare and can be made ahead of time, making them an excellent option for a holiday potluck.

Ingredients:

• 12 large white mushrooms, stems removed and reserved
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup dairy-free cream cheese
• 1/4 cup chopped spinach or kale
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup dairy-free Parmesan cheese (optional for extra flavor)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
2. Chop the mushroom stems finely. In a skillet, heat olive oil over medium heat. Add the onion and garlic and cook for 4-5 minutes until softened.
3. Add the chopped mushroom stems to the skillet and cook for another 3-4 minutes. Add the chopped spinach or kale and cook until wilted, about 2-3 minutes.
4. Remove the skillet from heat and stir in the breadcrumbs, dairy-free cream cheese, and fresh parsley. Season with salt and pepper to taste.
5. Spoon the mixture into the mushroom caps, packing them gently. Sprinkle with dairy-free Parmesan cheese if using.
6. Bake the stuffed mushrooms for 20-25 minutes, or until golden and crispy on top.
7. Serve warm and enjoy!

These dairy-free stuffed mushrooms are a savory, satisfying appetizer that will surely be a hit at your holiday potluck. The earthy mushrooms are filled with a flavorful mixture of vegetables, herbs, and dairy-free cheese, creating a delightful bite-sized treat. They’re perfect for those looking for a plant-based or dairy-free appetizer without sacrificing flavor. Easy to prepare and deliciously filling, these stuffed mushrooms are sure to be a crowd-pleaser at any festive occasion.

Dairy-Free Apple Cinnamon Bread

This dairy-free apple cinnamon bread is a moist, spiced loaf that’s perfect for the holiday season. The sweetness of the apples combined with warm cinnamon creates a comforting, fragrant bread that’s perfect for breakfast or dessert. It’s easy to prepare, and its wonderful aroma will fill your kitchen as it bakes.

Ingredients:

• 2 cups all-purpose flour (or gluten-free flour blend)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup dairy-free butter or coconut oil, melted
• 1/2 cup brown sugar
• 2 large apples, peeled, cored, and finely chopped
• 1/2 cup dairy-free milk (such as almond or coconut milk)
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed (optional for binding)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the melted dairy-free butter, brown sugar, dairy-free milk, and vanilla extract. Stir in the chopped apples.
4. Add the wet ingredients to the dry ingredients and mix until just combined. If the batter is too thick, add a little more dairy-free milk to achieve a thick, pourable consistency.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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 apple cinnamon bread is a fragrant, comforting loaf that’s perfect for holiday gatherings. The natural sweetness of apples combined with the warmth of cinnamon and nutmeg makes for a delightful dessert or breakfast treat. It’s easy to make and offers a great option for those with dairy sensitivities or allergies. The bread is moist, flavorful, and sure to disappear quickly at your potluck. It’s a cozy addition to any holiday spread and is guaranteed to be a crowd favorite.

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole is a creamy, flavorful dish that brings warmth and comfort to any holiday meal. With a rich blend of sweet potatoes, warm spices, and a crunchy pecan topping, it’s the perfect side dish to complement roasted meats or a holiday feast. This version is dairy-free but still packed with flavor, ensuring it satisfies everyone at your potluck.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or other dairy-free milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup dairy-free butter or coconut oil
• 1 tbsp brown sugar (optional for extra sweetness)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a large pot, boil the sweet potato cubes for 15-20 minutes, or until tender. Drain and return the potatoes to the pot.
3. Mash the sweet potatoes with a potato masher until smooth. Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt, and stir to combine.
4. Transfer the mashed sweet potato mixture to the prepared baking dish and spread evenly.
5. In a small bowl, melt the dairy-free butter or coconut oil, then stir in the chopped pecans and brown sugar (if using). Sprinkle the pecan mixture over the mashed sweet potatoes.
6. Bake for 25-30 minutes, or until the topping is golden and crispy.
7. Let cool slightly before serving.

This dairy-free sweet potato casserole is the perfect holiday side dish, offering a creamy texture with the sweetness of the potatoes and the crunch of a toasted pecan topping. The combination of warm spices like cinnamon and nutmeg adds to the festive flavor, making this dish a must-have for your holiday potluck. It’s rich, satisfying, and can easily be made ahead of time, ensuring you can spend more time enjoying the company of your guests. A great alternative for those with dairy sensitivities, this casserole is sure to be a crowd favorite!

Dairy-Free Green Bean Almondine

This dairy-free green bean almondine is a simple yet elegant side dish that brings a light, fresh flavor to your holiday table. With crispy almonds, garlic, and a touch of lemon, this dish elevates classic green beans into something truly special. It’s quick and easy to prepare, making it a perfect addition to your holiday potluck spread.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, or until just tender but still crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced almonds and cook for 2-3 minutes, or until golden and toasted. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. Add the cooked green beans to the skillet and toss with the garlic. Cook for an additional 2-3 minutes to heat through.
5. Drizzle with fresh lemon juice, and season with salt and pepper to taste.
6. Top with toasted almonds and chopped parsley before serving.

Dairy-free green bean almondine is a light, fresh side dish that adds a burst of flavor and elegance to your holiday meal. The crunchy almonds, fragrant garlic, and citrusy lemon bring a delicate balance of textures and tastes that perfectly complement the green beans. This dish is simple to prepare, yet it’s a showstopper, making it a great addition to your holiday potluck. It’s also versatile enough to serve with a variety of main courses, from roasted meats to plant-based options. It’s a quick and healthy dish that will impress your guests without the need for dairy.

Dairy-Free Pumpkin Pie Bars

These dairy-free pumpkin pie bars are a decadent dessert that combines the flavors of classic pumpkin pie with the convenience of a bar. With a smooth, spiced pumpkin filling and a buttery, dairy-free crust, these bars are perfect for your holiday potluck. They’re easy to make and perfect for serving to a crowd, offering all the rich flavors of pumpkin pie without the dairy.

Ingredients:

• 1 1/2 cups dairy-free graham cracker crumbs
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 1 can (15 oz) pumpkin puree
• 1/2 cup coconut milk (or other dairy-free milk)
• 1/4 cup maple syrup
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 tbsp cornstarch or arrowroot powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and brown sugar. Press the mixture evenly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
4. In a separate bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Mix until smooth.
5. Pour the pumpkin mixture over the cooled crust and spread it evenly.
6. Bake for 30-35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Let the bars cool to room temperature, then refrigerate for at least 2 hours to fully set.
8. Cut into squares and serve.

These dairy-free pumpkin pie bars are a rich and indulgent dessert that captures the essence of pumpkin pie in a more portable form. The smooth and creamy filling combined with the buttery graham cracker crust makes for a treat that’s both satisfying and delicious. Perfect for your holiday potluck, these bars are sure to be a hit with guests of all ages. They’re easy to make ahead, and the flavors are just as comforting as the traditional pie, making them an excellent addition to any festive spread. Whether served as a dessert or a treat for guests to snack on, they’re a dairy-free delight.

Note: More recipes are coming soon!