45+ Flavorful Holiday Dairy-Free Slow Cooker Recipes You’ll Love

The holiday season is a time for indulgence, family gatherings, and festive feasts, but it can also be a challenge to accommodate everyone’s dietary needs.

Whether you’re hosting guests with dairy allergies, following a dairy-free lifestyle, or simply looking for healthier alternatives, it’s important to have delicious options that don’t compromise on flavor.

That’s where slow cookers come in! With their ability to create rich, flavorful dishes with minimal effort, slow cookers are perfect for crafting dairy-free holiday meals.

In this blog article, we’ve compiled over 45 holiday dairy-free slow cooker recipes that range from savory side dishes to indulgent desserts.

These easy-to-make recipes allow you to prepare delicious, wholesome meals that everyone can enjoy, no matter their dietary restrictions.

Let’s dive in and explore the best dairy-free slow cooker options for your next holiday gathering!

45+ Flavorful Holiday Dairy-Free Slow Cooker Recipes You’ll Love

Holiday meals are about bringing people together, and with these 45+ holiday dairy-free slow cooker recipes, you can ensure that everyone feels included and satisfied.

From creamy mashed potatoes without the cream to rich, indulgent desserts without dairy, there’s a recipe for every occasion.

The slow cooker does all the heavy lifting, allowing you to spend more time with your loved ones and less time in the kitchen.

Whether you’re serving a crowd or preparing a quiet family dinner, these recipes prove that dairy-free doesn’t mean flavor-free.

So, get your slow cooker ready and enjoy stress-free, delicious holiday meals that everyone can savor!

Dairy-Free Slow Cooker Maple Glazed Carrots

These dairy-free slow cooker maple glazed carrots offer a delightful, sweet, and savory side dish that’s perfect for the holiday table. The tender carrots are simmered with maple syrup, garlic, and a hint of cinnamon, creating a comforting and naturally sweet flavor. This recipe is simple to make and requires minimal effort, letting you focus on other dishes while your slow cooker works its magic.

Ingredients:

• 2 pounds baby carrots (or sliced regular carrots)
• 1/4 cup pure maple syrup
• 1/4 cup olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Place the carrots in the slow cooker.
2. In a small bowl, whisk together the maple syrup, olive oil, thyme, garlic, cinnamon, salt, and pepper.
3. Pour the syrup mixture over the carrots and toss to coat evenly.
4. Cover and cook on low for 4-5 hours, or until the carrots are tender and infused with the syrupy glaze.
5. Serve warm as a side dish with your holiday meal.

This dairy-free slow cooker maple glazed carrot recipe is not only easy to prepare but also a crowd-pleasing addition to your holiday spread. The natural sweetness of the carrots combined with the rich flavor of maple syrup creates a dish that perfectly complements festive mains like roasted turkey or glazed ham. The slow cooking process ensures the carrots absorb all the flavors, making them incredibly tender and bursting with taste. Whether you’re hosting a family dinner or bringing a dish to a holiday party, these carrots will be a hit.

Dairy-Free Slow Cooker Stuffing with Apples and Sage

A traditional holiday stuffing gets a dairy-free makeover in this slow cooker recipe. With apples, fresh sage, and a savory vegetable broth, this stuffing is packed with rich, aromatic flavors. The slow cooker ensures the bread soaks up all the delicious seasoning and herbs, resulting in a moist and flavorful stuffing that pairs beautifully with any holiday main dish.

Ingredients:

• 8 cups cubed day-old bread (use dairy-free bread)
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 apples, peeled, cored, and chopped
• 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
• 2 cups vegetable broth
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Grease the slow cooker with a little olive oil or non-stick spray.
2. In a large bowl, combine the bread cubes, onion, celery, apples, and sage.
3. In a separate bowl, mix together the vegetable broth, olive oil, salt, and pepper.
4. Pour the broth mixture over the bread and toss to coat evenly.
5. Transfer the mixture to the slow cooker and cover.
6. Cook on low for 4-5 hours, stirring once or twice during cooking, until the stuffing is heated through and the bread has absorbed the broth.

This dairy-free slow cooker stuffing is a hearty and flavorful side that captures the essence of the holidays without any dairy. The combination of apples and sage adds a fresh, slightly sweet twist to a classic recipe. The slow cooker allows the bread to soak up the flavorful broth, ensuring a rich and savory stuffing that’s moist yet holds its structure. Perfect for Thanksgiving or any holiday dinner, this stuffing will please guests with dietary restrictions while still satisfying everyone’s taste buds.

Dairy-Free Slow Cooker Cranberry Sauce with Orange Zest

Bright and tangy, this dairy-free cranberry sauce with a touch of orange zest is a fresh take on a classic holiday condiment. Using the slow cooker means you can prepare it ahead of time, leaving you more room to focus on other dishes. The citrusy notes from the orange peel and the subtle sweetness from maple syrup enhance the tartness of the cranberries, creating a vibrant, flavorful sauce perfect for your holiday feast.

Ingredients:

• 12 ounces fresh or frozen cranberries
• 1/4 cup maple syrup
• 1/2 cup orange juice
• Zest of 1 orange
• 1 tablespoon fresh ginger, grated (optional)
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Place the cranberries, maple syrup, orange juice, orange zest, ginger, cinnamon, and salt in the slow cooker.
2. Stir the ingredients to combine and set the slow cooker to low.
3. Cook for 2-3 hours, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Taste and adjust sweetness or seasoning if desired.
5. Allow the sauce to cool before serving. It can also be made a day ahead and stored in the refrigerator.

This dairy-free slow cooker cranberry sauce with orange zest is a festive and flavorful addition to your holiday table. The sweetness from the maple syrup and the brightness of the orange zest balance the tartness of the cranberries, creating a delicious sauce that complements roasted meats, stuffing, and mashed potatoes. By cooking it in the slow cooker, you can easily prepare it in advance, saving valuable time on the big day. It’s a simple yet elegant dish that will enhance any holiday spread, and it’s sure to become a new tradition for your family.

Dairy-Free Slow Cooker Mashed Potatoes with Garlic and Herbs

Creamy, buttery, and full of flavor, these dairy-free slow cooker mashed potatoes are an easy, hands-off way to prepare a classic holiday side dish. By using coconut milk or another dairy-free alternative, these mashed potatoes are rich and comforting without any dairy. The addition of garlic and fresh herbs gives them an aromatic twist, making them the perfect accompaniment to any holiday main course.

Ingredients:

• 3 pounds potatoes (Yukon Gold or Russet), peeled and chopped
• 1/2 cup coconut milk (or another dairy-free milk of choice)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• Salt and pepper, to taste

Instructions:

1. Place the peeled and chopped potatoes into the slow cooker.
2. Add the garlic, olive oil, rosemary, salt, and pepper.
3. Pour in the coconut milk and stir to combine all the ingredients.
4. Cover and cook on low for 4-5 hours, or until the potatoes are tender.
5. Once cooked, mash the potatoes directly in the slow cooker with a potato masher or a hand mixer.
6. Taste and adjust the seasoning as needed before serving.

These dairy-free slow cooker mashed potatoes are rich, creamy, and packed with flavor. The garlic and rosemary infuse the potatoes with a fragrant herbal kick, while the coconut milk makes them luxuriously smooth without the need for butter or cream. Perfect for holiday meals, these mashed potatoes are simple to prepare and allow you to free up your stovetop for other dishes. With just a few ingredients and a slow cooker, you’ll have a comforting side dish that everyone can enjoy.

Dairy-Free Slow Cooker Pumpkin Soup with Coconut Cream

This creamy, velvety dairy-free pumpkin soup is a warm, comforting dish that’s ideal for holiday gatherings. The rich, earthy flavor of the pumpkin is complemented by the creaminess of coconut cream and the mild heat of ginger, garlic, and cinnamon. Cooking it in the slow cooker allows the flavors to meld together, creating a perfectly smooth and flavorful soup that’s both dairy-free and delicious.

Ingredients:

• 4 cups pumpkin puree (fresh or canned)
• 2 cups vegetable broth
• 1 can (14 ounces) coconut cream
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Add the pumpkin puree, vegetable broth, coconut cream, onion, garlic, ginger, cinnamon, salt, and pepper to the slow cooker.
2. Stir everything to combine well.
3. Cover and cook on low for 4-5 hours, or until the flavors are fully developed and the soup is heated through.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Garnish with fresh parsley or cilantro if desired and serve warm.

This dairy-free slow cooker pumpkin soup is the perfect way to add a cozy, flavorful touch to your holiday meals. The combination of coconut cream and pumpkin creates a rich, creamy texture that will satisfy your guests, while the warming spices like ginger and cinnamon provide a festive, aromatic flavor. Whether served as an appetizer or as a main dish for a lighter meal, this soup will bring comfort and joy to any holiday table. It’s easy to make ahead, allowing you to focus on other dishes while the slow cooker does the work.

Dairy-Free Slow Cooker Apple Cinnamon Oatmeal

This dairy-free slow cooker apple cinnamon oatmeal is a warm, hearty breakfast perfect for holiday mornings. The slow cooking process allows the oats to absorb all the flavors of cinnamon, apple, and maple syrup, creating a creamy, satisfying dish that will keep you full throughout the day. It’s an easy, make-ahead breakfast that’s both comforting and festive, with a touch of sweetness from the apples and maple syrup.

Ingredients:

• 2 cups rolled oats
• 4 cups water or almond milk (or any dairy-free milk of choice)
• 2 apples, peeled, cored, and diced
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped nuts or dried cranberries (optional)

Instructions:

1. Add the oats, water (or almond milk), apples, maple syrup, cinnamon, nutmeg, and salt to the slow cooker.
2. Stir to combine everything evenly.
3. Cover and cook on low for 6-7 hours, or until the oats are tender and the mixture has thickened to your desired consistency.
4. Stir in nuts or dried cranberries if desired before serving.
5. Serve warm with additional maple syrup or dairy-free milk if preferred.

This dairy-free slow cooker apple cinnamon oatmeal is a nutritious and comforting breakfast option for the holiday season. The slow cooking method enhances the natural sweetness of the apples, while the cinnamon and nutmeg bring a touch of warmth and spice. It’s a hearty and satisfying dish that’s perfect for a family breakfast or holiday brunch. Plus, it’s easy to prepare ahead of time, so you can enjoy a stress-free morning while the slow cooker does all the work.

Dairy-Free Slow Cooker Roasted Butternut Squash Soup

This dairy-free slow cooker roasted butternut squash soup is the ultimate comfort food for the holidays. Roasting the squash before slow cooking enhances its natural sweetness, creating a rich, velvety soup that’s bursting with flavor. Paired with a touch of coconut milk for creaminess and seasoned with nutmeg and cinnamon, this soup is a cozy, nourishing dish that’s perfect for chilly holiday evenings.

Ingredients:

• 2 medium butternut squash, peeled, seeded, and cut into cubes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Transfer the roasted squash, onion, and garlic to the slow cooker. Add the vegetable broth, coconut milk, cinnamon, and nutmeg. Stir to combine.
3. Cover and cook on low for 4-5 hours, or until the vegetables are tender and the flavors have melded together.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Taste and adjust seasoning if necessary before serving.

This dairy-free slow cooker roasted butternut squash soup is the epitome of holiday comfort. The roasting process brings out the natural sweetness of the squash, while the coconut milk creates a creamy, rich texture without the need for dairy. The warm spices of cinnamon and nutmeg add a festive touch, making it a perfect starter or side for your holiday feast. This easy-to-make soup allows you to enjoy a homemade dish with minimal effort, leaving you more time to spend with family and friends during the holidays.

Dairy-Free Slow Cooker Sweet Potato Casserole with Pecan Topping

This dairy-free slow cooker sweet potato casserole with a crunchy pecan topping is a holiday classic reimagined. The creamy sweet potatoes are flavored with vanilla, cinnamon, and maple syrup, creating a smooth base that’s topped with a deliciously crunchy pecan and brown sugar topping. This dish is a perfect balance of sweet and savory, offering a comforting and festive side dish that’s sure to be a crowd favorite.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or another dairy-free milk)
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecans, chopped
• 1/4 cup brown sugar
• 2 tablespoons coconut oil, melted

Instructions:

1. Place the cubed sweet potatoes into the slow cooker. Add the coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt. Stir to combine.
2. Cover and cook on low for 4-5 hours, or until the sweet potatoes are tender and easily mashed.
3. In a separate bowl, combine the chopped pecans, brown sugar, and melted coconut oil to make the topping.
4. Once the sweet potatoes are tender, mash them until smooth and creamy.
5. Spread the pecan topping evenly over the mashed sweet potatoes.
6. Cover and cook for an additional 30 minutes on low to let the topping become golden and crunchy.

This dairy-free slow cooker sweet potato casserole with pecan topping is the ultimate holiday side dish that blends sweetness and crunch perfectly. The creamy sweet potatoes, flavored with maple syrup and cinnamon, are complemented by the rich, nutty crunch of the pecan topping. The slow cooker does all the hard work, ensuring the sweet potatoes are tender and the topping is crispy. This dish is not only dairy-free but also a showstopper at any holiday gathering, offering a delicious and festive option for your guests.

Dairy-Free Slow Cooker Holiday Stuffed Acorn Squash

This dairy-free slow cooker holiday stuffed acorn squash is an elegant and flavorful dish that’s perfect for festive dinners. The acorn squash is roasted in the slow cooker until tender, then filled with a savory stuffing made from quinoa, cranberries, pecans, and a blend of warm spices. This dish is naturally sweet and savory, offering a great balance of flavors and textures, making it a standout side or main course for any holiday meal.

Ingredients:

• 4 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup onion, finely chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Scoop out the seeds from the acorn squash halves and rub the flesh with olive oil, salt, and pepper.
2. Place the squash halves in the slow cooker, cut-side down. Cover and cook on low for 4-5 hours, or until the squash is tender.
3. While the squash cooks, prepare the stuffing by combining the cooked quinoa, dried cranberries, chopped pecans, onion, cinnamon, nutmeg, salt, and pepper in a bowl.
4. Once the squash is tender, carefully turn the halves over and stuff them with the quinoa mixture.
5. Cover and cook for an additional 30 minutes on low to allow the stuffing to warm through.
6. Serve the stuffed squash halves warm as a main or side dish.

This dairy-free slow cooker holiday stuffed acorn squash is a beautiful and nutritious addition to your holiday meal. The tender squash provides a naturally sweet base, while the quinoa stuffing with cranberries and pecans adds texture and festive flavors. The slow cooker makes this dish incredibly easy to prepare, letting you focus on other dishes while it cooks. Whether served as a main for a vegetarian meal or a side dish alongside other holiday favorites, this stuffed acorn squash will bring a touch of elegance and warmth to your celebration.

Dairy-Free Slow Cooker Cranberry Orange Sauce

This dairy-free slow cooker cranberry orange sauce is a fresh twist on the classic holiday condiment. The slow cooking method allows the cranberries to break down into a rich, flavorful sauce, while the addition of fresh orange zest and juice provides a refreshing citrus note. It’s the perfect balance of tart and sweet, making it an ideal accompaniment to your holiday turkey, stuffing, or even over roasted vegetables.

Ingredients:

• 12 ounces fresh cranberries, rinsed
• 1/2 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 1/2 cup maple syrup or honey (to taste)
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions:

1. Place the cranberries, orange juice, orange zest, maple syrup, water, cinnamon, ginger, and salt in the slow cooker.
2. Stir to combine, ensuring the cranberries are well coated.
3. Cover and cook on low for 3-4 hours, or until the cranberries have burst and the sauce has thickened.
4. Stir the sauce to break up any larger pieces of cranberry. Taste and adjust sweetness if necessary.
5. Serve warm or let cool to room temperature before serving.

This dairy-free slow cooker cranberry orange sauce is a simple yet flavorful addition to your holiday spread. The slow cooking process allows the cranberries to become tender and meld with the citrus and spices, creating a wonderfully balanced sauce. The hint of orange adds a refreshing brightness, and the maple syrup or honey provides a natural sweetness. It’s an easy recipe that can be made ahead, freeing up space on the stove or in the oven for other dishes, while still adding a vibrant, homemade touch to your holiday meal.

Dairy-Free Slow Cooker Green Bean Almondine

This dairy-free slow cooker green bean almondine is a simple yet elegant side dish that brings green beans to life with a crunchy almond topping. By using olive oil and a bit of vegetable broth for flavor, the green beans cook up tender and full of flavor in the slow cooker. Toasted almonds add a delightful crunch, making this dish a great addition to any holiday table.

Ingredients:

• 1.5 pounds fresh green beans, trimmed
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 cup sliced almonds
• 1/2 tablespoon lemon juice
• Salt, to taste

Instructions:

1. Place the trimmed green beans, vegetable broth, olive oil, garlic powder, and black pepper in the slow cooker.
2. Stir everything to combine, then cover and cook on low for 3-4 hours, or until the green beans are tender.
3. In a small skillet, toast the sliced almonds over medium heat for 2-3 minutes until golden brown and fragrant. Be careful not to burn them.
4. Once the green beans are done, toss them with the toasted almonds and lemon juice.
5. Taste and add salt as needed before serving.

This dairy-free slow cooker green bean almondine is a fresh and flavorful way to prepare green beans for the holidays. The slow cooker ensures the beans become tender while preserving their natural flavor, and the toasted almonds provide a satisfying crunch. The olive oil and vegetable broth infuse the beans with rich flavor, while the lemon juice brightens the dish. This easy-to-make side is perfect for busy holiday dinners, allowing you to serve a tasty, dairy-free dish with minimal effort.

Dairy-Free Slow Cooker Vegan Stuffing

This dairy-free slow cooker vegan stuffing is the ultimate holiday side dish that’s both flavorful and easy to prepare. The bread cubes soak up all the savory goodness from vegetable broth, herbs, and onions, creating a moist, hearty stuffing. Perfect for vegetarians, vegans, or anyone seeking a lighter version of traditional stuffing, this version is made without any dairy but still delivers all the classic flavors.

Ingredients:

• 1 loaf of day-old bread (such as sourdough or whole wheat), cubed
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 3 celery stalks, chopped
• 1/4 cup olive oil
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes, or until softened.
2. Add the sage, thyme, garlic powder, salt, and pepper to the skillet, and cook for another minute, stirring to combine.
3. Transfer the sautéed vegetables into the slow cooker. Add the bread cubes and vegetable broth, and stir to coat the bread evenly with the broth and seasoning.
4. Cover and cook on low for 3-4 hours, stirring occasionally to ensure the stuffing stays moist.
5. Once cooked, fluff the stuffing with a fork and garnish with fresh parsley before serving.

This dairy-free slow cooker vegan stuffing is an incredibly easy and delicious way to enjoy a holiday classic without the need for dairy. The bread absorbs all the savory flavors of the vegetable broth, herbs, and sautéed vegetables, resulting in a moist and flavorful stuffing. The slow cooker does all the work, making it a convenient option for busy holiday meals. Whether you’re serving it as a side for Thanksgiving, Christmas, or any festive gathering, this vegan stuffing will be a hit with everyone at the table.

Dairy-Free Slow Cooker Spiced Apple Compote

This dairy-free slow cooker spiced apple compote is a warm, comforting dessert or side dish that embodies the flavors of the season. With the natural sweetness of apples and the fragrant spices of cinnamon, nutmeg, and clove, this compote is perfect for holiday meals. It’s incredibly simple to make in the slow cooker, allowing the flavors to develop slowly and richly. Serve it on its own, over oatmeal, or alongside roasted meats for a festive touch.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon lemon juice
• 1/4 cup water

Instructions:

1. Place the sliced apples into the slow cooker.
2. Add the maple syrup, cinnamon, nutmeg, cloves, lemon juice, and water. Stir to combine.
3. Cover and cook on low for 3-4 hours, or until the apples are tender and have broken down into a chunky sauce.
4. Stir occasionally and taste the compote, adjusting sweetness or spices if necessary.
5. Serve warm as a dessert or a savory topping for roasted meats.

This dairy-free slow cooker spiced apple compote is a perfect balance of sweet and spicy flavors that will complement any holiday meal. The slow cooker allows the apples to cook down into a soft, flavorful compote, while the cinnamon and cloves create a cozy, festive aroma in your home. It’s a versatile dish that can be enjoyed on its own, spooned over desserts, or paired with savory dishes like turkey or pork. This easy-to-make compote brings a touch of warmth to your holiday spread, and it’s naturally dairy-free, making it suitable for a variety of dietary needs.

Dairy-Free Slow Cooker Maple Roasted Carrots

These dairy-free slow cooker maple roasted carrots are a simple yet flavorful side dish that’s perfect for holiday feasts. The natural sweetness of the carrots is enhanced by maple syrup and complemented by a touch of cinnamon and thyme. The slow cooker makes them tender and caramelized, allowing the flavors to meld together beautifully. This easy-to-prepare dish is a wonderful addition to any festive meal.

Ingredients:

• 1.5 pounds baby carrots, peeled
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Place the peeled baby carrots into the slow cooker.
2. Drizzle the maple syrup and olive oil over the carrots.
3. Sprinkle the cinnamon, thyme, salt, and pepper, and stir to combine.
4. Cover and cook on low for 4-5 hours, or until the carrots are tender and slightly caramelized.
5. Stir once halfway through cooking to ensure the carrots are evenly coated with the maple syrup mixture.
6. Serve warm as a side dish.

These dairy-free slow cooker maple roasted carrots are the epitome of simplicity and flavor. The natural sweetness of the carrots pairs perfectly with the rich maple syrup and warm spices, creating a dish that’s both comforting and festive. The slow cooking process ensures that the carrots are perfectly tender, while the syrup and spices create a delicious glaze. This dish is perfect for holiday dinners, requiring minimal effort and allowing you to focus on other aspects of the meal. Whether you’re serving it as a side for Thanksgiving, Christmas, or any festive gathering, it’s sure to be a crowd-pleaser.

Dairy-Free Slow Cooker Vegan Mushroom Gravy

This dairy-free slow cooker vegan mushroom gravy is the perfect savory sauce to accompany mashed potatoes, stuffing, or roasted vegetables during the holidays. The earthy mushrooms, combined with vegetable broth, soy sauce, and a touch of garlic, create a rich and flavorful gravy that is completely plant-based. This easy-to-make gravy takes minimal effort and is sure to please both vegans and non-vegans alike during your holiday meal.

Ingredients:

• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1/4 teaspoon ground thyme
• 1/4 teaspoon ground black pepper
• 1/4 cup cornstarch (or arrowroot powder) mixed with 1/4 cup water to make a slurry
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the mushrooms, onion, and garlic for 5-7 minutes until softened and the mushrooms release their moisture.
2. Transfer the mushroom mixture to the slow cooker, then add the vegetable broth, soy sauce, thyme, and black pepper. Stir to combine.
3. Cover and cook on low for 3-4 hours to allow the flavors to meld.
4. Once the gravy is ready, stir in the cornstarch slurry and cook on high for an additional 15-20 minutes, or until the gravy thickens to your desired consistency.
5. Taste and adjust seasoning if necessary before serving.

This dairy-free slow cooker vegan mushroom gravy is a rich and savory addition to your holiday meal, offering all the flavor of traditional gravy without the dairy. The mushrooms add an earthy depth, while the soy sauce provides umami and a hint of saltiness. The slow cooker method ensures the flavors develop fully, while the cornstarch slurry thickens the gravy to the perfect consistency. This vegan gravy is a wonderful option for those with dietary restrictions, and it’s sure to be a hit at your holiday table, pairing perfectly with mashed potatoes, stuffing, or roasted veggies.

Note: More recipes are coming soon!