25+ Must-Try Holiday Dairy-Free Vegetarian Recipes to Brighten Your Table

The holiday season is a time for celebration, family gatherings, and of course, delicious food.

However, when dietary preferences and restrictions come into play, finding festive dishes that everyone can enjoy can be a challenge.

Whether you’re hosting a vegan or dairy-free guest or simply looking to explore new plant-based dishes, the good news is that there are endless delicious options to include in your holiday menu.

From savory mains to sweet treats, dairy-free vegetarian recipes are a perfect way to ensure all guests are satisfied without sacrificing flavor.

In this blog post, we’ll share over 25 mouth-watering dairy-free vegetarian recipes that are perfect for any holiday celebration.

These dishes are sure to delight with their fresh ingredients, bold flavors, and festive appeal.

25+ Must-Try Holiday Dairy-Free Vegetarian Recipes to Brighten Your Table

This holiday season, embrace the joy of cooking and baking with a variety of dairy-free vegetarian recipes that cater to a wide range of dietary needs without compromising on taste.

From hearty casseroles and savory mains to decadent desserts, these 25+ recipes offer something for everyone.

Whether you’re preparing a full holiday feast or adding a few delicious sides, these dishes are bound to be the star of your table.

With vibrant vegetables, comforting spices, and wholesome ingredients, your guests will love these plant-based creations.

So, roll up your sleeves and get ready to impress with dishes that are as kind to your body as they are to the planet.

Dairy-Free Stuffed Acorn Squash

This stuffed acorn squash is the perfect holiday dish for those following a dairy-free vegetarian diet. Roasted acorn squash halves are filled with a savory blend of quinoa, cranberries, pecans, and aromatic herbs. The combination of sweet and savory flavors makes this a festive and satisfying meal, ideal for holiday gatherings or cozy dinners.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground sage
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes or until tender.
2. In a medium pan, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the cooked quinoa, cranberries, pecans, sage, cinnamon, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to combine.
4. Remove the squash from the oven and spoon the quinoa mixture into the squash halves. Return to the oven and bake for an additional 10-15 minutes.
5. Garnish with fresh parsley before serving.

This dairy-free stuffed acorn squash is a beautiful and nutritious holiday dish that can easily serve as a main or side. The natural sweetness of the roasted squash combined with the tart cranberries and crunchy pecans creates a delightful contrast of textures and flavors. Whether you’re serving it to vegetarians or simply looking to add a festive touch to your holiday table, this recipe is sure to impress.

Dairy-Free Sweet Potato Casserole

This dairy-free sweet potato casserole brings a creamy, comforting twist to a holiday classic. Without any dairy, this recipe relies on coconut milk for a rich and velvety texture, paired with a crunchy pecan topping for a delightful contrast. This casserole is a perfect side dish to accompany your holiday meals.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup canned coconut milk (full-fat)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 cup chopped pecans
• 1/4 cup brown sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and add the cubed sweet potatoes. Cook for 15-20 minutes until tender.
2. Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them with a potato masher or fork until smooth.
3. Stir in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and pepper. Mix until well combined.
4. Transfer the mashed sweet potatoes into a greased baking dish and smooth the top.
5. In a separate bowl, combine the chopped pecans and brown sugar (if using). Sprinkle the mixture over the mashed sweet potatoes.
6. Bake for 25-30 minutes, or until the topping is golden and crunchy.

This dairy-free sweet potato casserole offers a creamy and naturally sweet base, complemented by the perfect crunch from the pecan topping. The coconut milk adds a rich flavor that enhances the sweet potatoes’ natural sweetness without the need for dairy. This dish is a comforting and indulgent side that will satisfy everyone at your holiday table, whether they’re dairy-free or not.

Dairy-Free Cranberry-Orange Bread

This festive cranberry-orange bread is a wonderful addition to any holiday spread. Bursting with tangy cranberries and bright citrus, it’s naturally dairy-free and makes a perfect breakfast or snack during the holidays. This bread is light, flavorful, and easy to prepare, making it an excellent choice for holiday gifting or sharing with family and friends.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs (or flax eggs for a vegan version)
• 1/2 cup orange juice
• Zest of 1 orange
• 1 1/2 cups fresh cranberries, chopped (or frozen, thawed)
• 1/4 cup chopped walnuts (optional)

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, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the melted coconut oil, maple syrup, eggs (or flax eggs), orange juice, and orange zest. Mix until well incorporated.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the cranberries and walnuts (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free cranberry-orange bread is a bright, festive treat that combines the tartness of fresh cranberries with the citrusy zing of orange. The coconut oil provides a subtle richness while keeping the recipe dairy-free, making it a crowd-pleaser for everyone at your holiday celebration. Whether served as part of a holiday breakfast spread or given as a thoughtful gift, this bread is sure to become a favorite.

Dairy-Free Vegan Green Bean Almondine

This dairy-free vegan version of the classic green bean almondine is a quick and elegant side dish perfect for holiday gatherings. Tender green beans are sautéed in olive oil, seasoned with lemon and garlic, and topped with toasted almonds for a crunchy finish. It’s light, refreshing, and full of flavor—making it an excellent addition to any holiday feast.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 cup sliced almonds
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves (optional)

Instructions:

1. Bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes until tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced almonds and sauté for 2-3 minutes until golden brown. Remove the almonds and set aside.
3. In the same skillet, add the garlic and cook for 1 minute until fragrant.
4. Add the blanched green beans to the skillet, tossing them with the garlic. Squeeze in the lemon juice, and season with salt, pepper, and thyme.
5. Sprinkle the toasted almonds on top and serve immediately.

This dairy-free vegan green bean almondine is an elegant and healthy side dish that is sure to shine on your holiday table. The savory garlic and zesty lemon elevate the natural flavors of the green beans, while the toasted almonds add a delightful crunch. This simple recipe is easy to prepare yet full of festive flair, perfect for a plant-based or dairy-free holiday meal.

Dairy-Free Pumpkin Risotto

Dairy-free pumpkin risotto brings a cozy, creamy, and savory flavor to the holiday table. With its earthy pumpkin and rich vegetable broth base, this dish is a comforting way to highlight fall flavors. It’s a perfect side dish for a Thanksgiving or holiday dinner, offering a delicious alternative to traditional creamy risottos.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups pumpkin puree
• 4 cups vegetable broth (preferably warm)
• 1/2 cup dry white wine (optional)
• 1 teaspoon ground sage
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 2-3 minutes, allowing it to lightly toast and absorb the flavors.
3. Pour in the white wine (if using) and cook until the liquid is absorbed.
4. Add the pumpkin puree, sage, cinnamon, salt, and pepper. Stir to combine.
5. Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is cooked and creamy (about 20-25 minutes).
6. Garnish with fresh parsley before serving.

This dairy-free pumpkin risotto is a creamy, rich, and satisfying dish that brings the essence of autumn to your holiday meal. The pumpkin puree gives the risotto a naturally creamy texture, while the earthy flavors of sage and cinnamon create a warm, festive dish. It’s the perfect vegetarian alternative to more traditional holiday sides, and its comforting nature is sure to please all your guests.

Dairy-Free Vegan Mushroom Wellington

This dairy-free vegan mushroom Wellington is a show-stopping dish that’s perfect for holiday dinners. Rich mushrooms are combined with spinach, garlic, and savory herbs, then wrapped in a golden, flaky puff pastry. It’s an elegant and hearty main course that will impress both vegetarians and non-vegetarians alike, offering a flavorful centerpiece for your holiday table.

Ingredients:

• 1 lb mushrooms, finely chopped
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup breadcrumbs
• 1/2 cup cooked spinach, squeezed dry
• 1 sheet dairy-free puff pastry (ensure it’s vegan-friendly)
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• 1 tablespoon plant-based milk (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing for 5 minutes until softened.
2. Add the chopped mushrooms and cook until the moisture from the mushrooms evaporates, and the mixture becomes dry, about 10 minutes.
3. Stir in the parsley, thyme, breadcrumbs, spinach, soy sauce, salt, and pepper. Cook for another 2-3 minutes until combined. Remove from heat and allow to cool.
4. Roll out the puff pastry on a lightly floured surface. Spoon the mushroom mixture onto the center of the pastry, forming a log shape.
5. Fold the pastry over the filling and seal the edges. Place the Wellington seam-side down on a baking sheet.
6. Brush the top with plant-based milk and bake for 25-30 minutes, or until the pastry is golden and crispy.
7. Let it cool for 5 minutes before slicing and serving.

This dairy-free vegan mushroom Wellington is a luxurious and satisfying main dish that combines savory mushrooms and spinach wrapped in crispy, flaky puff pastry. It’s a wonderful centerpiece for holiday meals, offering rich flavors without the need for dairy. The combination of earthy mushrooms, garlic, and herbs creates a mouthwatering filling that’s sure to become a holiday favorite. Whether you’re serving it for a vegan dinner or just seeking a lighter main course, this Wellington will delight your guests.

Dairy-Free Vegan Sweet Potato Gnocchi

This dairy-free vegan sweet potato gnocchi is a hearty and comforting dish, perfect for the holidays. The sweet potato provides a naturally sweet and creamy base, while the soft, pillowy gnocchi offers a satisfying texture. Tossed in a simple sage and olive oil sauce, this dish is an elegant yet easy-to-make option for any holiday gathering.

Ingredients:

• 2 medium sweet potatoes
• 2 cups all-purpose flour, plus extra for dusting
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon olive oil (for the sauce)
• 10 fresh sage leaves
• 1 tablespoon maple syrup (optional, for sweetness)
• Fresh ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast for 45-60 minutes until tender.
2. Once the sweet potatoes are cool enough to handle, scoop out the flesh into a bowl. Mash it until smooth.
3. Gradually add the flour, nutmeg, and salt to the sweet potato mash, mixing until a dough forms. If the dough is too sticky, add more flour until it’s workable.
4. Divide the dough into small portions and roll each portion into a log. Cut the logs into 1-inch pieces and gently press each piece with a fork to form the gnocchi.
5. Bring a large pot of salted water to a boil. Drop the gnocchi in batches, and once they float to the top (about 2-3 minutes), remove them with a slotted spoon.
6. In a skillet, heat the olive oil over medium heat and add the sage leaves. Cook for 1-2 minutes until fragrant. Add the gnocchi to the skillet and toss gently, allowing the gnocchi to brown slightly.
7. Drizzle with maple syrup for a touch of sweetness, and serve with a sprinkle of freshly ground black pepper.

This dairy-free vegan sweet potato gnocchi is a deliciously comforting dish that brings together the natural sweetness of sweet potatoes and the richness of sage. The gnocchi’s pillowy texture paired with the fragrant sage and the touch of maple syrup creates a holiday dish that’s both savory and subtly sweet. It’s perfect for impressing guests with a vegetarian-friendly option that is guaranteed to please.

Dairy-Free Vegan Cranberry-Pecan Salad

This dairy-free vegan cranberry-pecan salad is a vibrant, fresh addition to your holiday spread. The tart cranberries, toasted pecans, and crisp greens come together with a simple balsamic vinaigrette to create a delightful contrast of textures and flavors. It’s a refreshing, light dish that complements rich holiday mains while providing a burst of color and taste.

Ingredients:

• 4 cups mixed greens (such as spinach, arugula, and kale)
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/2 small red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. In a small pan, toast the pecans over medium heat for about 5 minutes, until fragrant. Set them aside to cool.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until well combined.
3. In a large bowl, toss together the mixed greens, cranberries, sliced red onion, and toasted pecans.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Serve immediately as a fresh and vibrant side dish for your holiday meal.

This dairy-free vegan cranberry-pecan salad brings a beautiful burst of color and freshness to your holiday table. The tangy cranberries and crunchy pecans provide delightful textures, while the sweet and tangy balsamic vinaigrette ties everything together. It’s an easy-to-make, festive salad that offers a light and refreshing contrast to heavier holiday dishes.

Dairy-Free Vegan Apple Cinnamon Crisp

This dairy-free vegan apple cinnamon crisp is the perfect warm dessert for the holidays. With tender, cinnamon-spiced apples topped with a crumbly oat and almond flour topping, it’s both comforting and festive. This dessert is easy to prepare and can be enjoyed on its own or with a scoop of dairy-free ice cream for an extra treat.

Ingredients:

• 6 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Pour the apple mixture into the prepared baking dish.
3. In a separate bowl, combine the oats, almond flour, coconut sugar, and melted coconut oil. Stir in the vanilla extract. Sprinkle the oat mixture evenly over the apples.
4. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
5. Allow the crisp to cool for 10 minutes before serving.

This dairy-free vegan apple cinnamon crisp is a warm, comforting dessert that captures the flavors of the season. The tender apples, spiced with cinnamon and nutmeg, pair perfectly with the crunchy oat-almond topping. It’s a simple yet delightful dessert that can be enjoyed by all, making it an excellent choice for holiday celebrations. Whether served on its own or topped with dairy-free ice cream, it’s sure to become a holiday favorite.

Dairy-Free Vegan Stuffed Acorn Squash

This dairy-free vegan stuffed acorn squash is a festive and visually stunning dish that’s perfect for holiday dinners. The roasted acorn squash halves are filled with a hearty mixture of quinoa, cranberries, nuts, and spices, creating a warm, satisfying meal. This dish is not only a beautiful centerpiece but also a healthy, nutrient-rich option for any vegan or vegetarian holiday celebration.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans, toasted
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 30-35 minutes until tender.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and cook for 15-20 minutes until the quinoa is fluffy and the broth is absorbed.
3. In a large mixing bowl, combine the cooked quinoa, dried cranberries, toasted nuts, cinnamon, and nutmeg. Season with salt and pepper to taste.
4. Once the acorn squash halves are roasted and tender, carefully flip them over and stuff each half with the quinoa mixture.
5. Return the stuffed squash to the oven for an additional 10 minutes to allow the flavors to meld.
6. Garnish with fresh parsley and serve immediately.

This dairy-free vegan stuffed acorn squash is a colorful and flavorful holiday dish that can serve as a main course or a hearty side. The roasted squash pairs beautifully with the nutty quinoa filling, and the cranberries add a burst of tartness. The combination of spices and toasted nuts creates a warm, comforting meal that captures the essence of the season. It’s a showstopper dish that’s sure to impress at any holiday gathering.

Dairy-Free Vegan Holiday Stuffing

This dairy-free vegan holiday stuffing is a savory, flavorful dish that’s perfect for any holiday meal. Made with hearty bread, fresh vegetables, and aromatic herbs, it’s a delicious side dish that will complement your main courses without the need for dairy. The rich, herby flavors and satisfying texture will make it a favorite at your next holiday feast.

Ingredients:

• 10 cups cubed bread (preferably day-old or slightly dried)
• 1/4 cup olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 teaspoon dried sage
• 1/2 teaspoon thyme
• 1/4 teaspoon rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion, celery, and garlic, cooking for about 5-7 minutes until softened.
3. Add the vegetable broth, sage, thyme, rosemary, salt, and pepper to the skillet. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
4. In a large mixing bowl, toss the cubed bread with the vegetable broth mixture until the bread is well coated.
5. Transfer the stuffing mixture to the prepared baking dish and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden and crispy.
7. Garnish with fresh parsley before serving.

This dairy-free vegan holiday stuffing is a delicious, plant-based version of the classic dish, packed with savory flavors from fresh vegetables and aromatic herbs. The crispy top and moist interior create the perfect texture, while the herbs add a fragrant touch to every bite. This stuffing is a fantastic addition to any holiday spread, ensuring that everyone, regardless of dietary restrictions, can enjoy a comforting side dish.

Dairy-Free Vegan Gingerbread Cookies

These dairy-free vegan gingerbread cookies are a fun and festive treat perfect for the holiday season. With a blend of ginger, cinnamon, and molasses, these cookies are spiced to perfection and have a soft, chewy texture. They’re ideal for holiday baking, whether you’re hosting a cookie exchange or simply indulging in some homemade holiday sweets.

Ingredients:

• 1/2 cup molasses
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon water (optional, if the dough is too dry)
• Vegan icing (optional, for decorating)

Instructions:

1. In a large mixing bowl, combine the molasses, melted coconut oil, and maple syrup. Stir until well combined.
2. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too dry, add water 1 tablespoon at a time until it comes together.
4. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to shape the dough into gingerbread people, stars, or other festive shapes.
6. Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until the edges are golden brown.
7. Allow the cookies to cool completely before decorating with vegan icing, if desired.

These dairy-free vegan gingerbread cookies are a classic holiday treat, full of rich, spiced flavors that evoke the warmth and coziness of the season. They’re simple to make and perfect for holiday decorating, whether you’re hosting a baking party or enjoying a quiet moment at home. The soft and chewy texture of these cookies, combined with the aromatic ginger and cinnamon, makes them an irresistible holiday favorite that everyone can enjoy.

Dairy-Free Vegan Butternut Squash Soup

This creamy dairy-free vegan butternut squash soup is a velvety, comforting dish that’s perfect for chilly holiday gatherings. Roasted butternut squash is pureed with savory herbs and a hint of sweetness, creating a rich and flavorful soup that’s both nourishing and indulgent. It’s easy to make and pairs wonderfully with crusty bread for a warm, satisfying meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and a pinch of salt. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, sauté the diced onion, garlic, and carrot over medium heat for about 5-7 minutes until softened.
3. Add the roasted butternut squash, cinnamon, nutmeg, and vegetable broth to the pot. Bring to a simmer and cook for another 5 minutes to allow the flavors to combine.
4. Use an immersion blender or transfer the mixture to a regular blender and blend until smooth and creamy.
5. Stir in the coconut milk and season with salt and pepper to taste. Heat through.
6. Serve hot, garnished with fresh thyme.

This dairy-free vegan butternut squash soup is a rich and velvety dish that’s ideal for serving at holiday gatherings. The natural sweetness of the squash, paired with the warmth of cinnamon and nutmeg, creates a comforting and festive flavor profile. It’s a perfect starter or light meal for any holiday table, offering both depth of flavor and a luxurious, creamy texture without any dairy.

Dairy-Free Vegan Roasted Brussels Sprouts with Balsamic Glaze

This dairy-free vegan roasted Brussels sprouts with balsamic glaze is a simple yet elegant side dish that will complement any holiday main course. The Brussels sprouts are perfectly roasted, becoming caramelized and crispy, and are then drizzled with a sweet and tangy balsamic glaze. It’s an easy dish to prepare that adds flavor, texture, and color to your holiday spread.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
3. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, and Dijon mustard. Bring to a simmer over medium heat and cook for 5-7 minutes until the sauce has thickened slightly.
4. Once the Brussels sprouts are done roasting, drizzle the balsamic glaze over them and toss to coat evenly.
5. Serve immediately, garnished with extra pepper or herbs if desired.

This dairy-free vegan roasted Brussels sprouts with balsamic glaze is a delightful side dish that combines savory, sweet, and tangy flavors. The caramelized Brussels sprouts offer a crispy texture that pairs beautifully with the rich, glossy balsamic glaze. It’s an easy, yet elegant option for adding a touch of sophistication to your holiday menu, and it’s sure to be a crowd-pleaser.

Dairy-Free Vegan Pumpkin Pie

This dairy-free vegan pumpkin pie is a holiday classic reimagined for those avoiding dairy. With a creamy, spiced pumpkin filling nestled in a flaky, buttery crust, this pie captures all the cozy flavors of fall. It’s the perfect dessert for Thanksgiving, Christmas, or any festive gathering, offering a plant-based alternative that doesn’t compromise on flavor or texture.

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pre-made vegan pie crust

Instructions:

1. Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, combine the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Whisk until smooth and well combined.
3. Pour the pumpkin mixture into the prepared pie crust and spread it out evenly.
4. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. You can check for doneness by gently shaking the pie—if the filling jiggles slightly in the center, it’s done.
5. Let the pie cool completely before serving. Optionally, top with dairy-free whipped cream or a sprinkle of cinnamon.

This dairy-free vegan pumpkin pie is a must-have dessert for holiday celebrations. The smooth, spiced pumpkin filling paired with the flaky crust is a comforting and familiar flavor combination. It’s an ideal dessert to serve to guests with dietary restrictions or anyone looking for a plant-based treat. The maple syrup adds a natural sweetness, and the coconut milk ensures a creamy texture that rivals traditional pumpkin pies.

Note: More recipes are coming soon!