35+ Easy and Delightful Holiday Vegan Irish Recipes for a Festive Feast

The holiday season is a time for family gatherings, cozy meals, and creating cherished traditions.

Whether you’re hosting a festive dinner or bringing a dish to a holiday party, food plays a pivotal role in setting the mood.

If you’re following a vegan lifestyle or simply looking to add more plant-based dishes to your holiday spread, why not incorporate a little Irish flair into your menu?

Irish cuisine is known for its hearty, comforting flavors and rich ingredients, making it the perfect inspiration for creating vegan versions of traditional favorites.

we’ve rounded up over 35 mouthwatering holiday vegan Irish recipes that will make your celebrations even more special.

From savory mains to sweet desserts, you’ll find a wide variety of dishes that embrace the heart of Irish cooking with a compassionate twist.

35+ Easy and Delightful Holiday Vegan Irish Recipes for a Festive Feast

This collection of 35+ holiday vegan Irish recipes brings the best of Irish cuisine to your table in a way that’s entirely plant-based.

Whether you’re looking for a traditional comfort food or a new twist on a holiday classic, there’s something here for every taste and occasion.

The beauty of these dishes lies in their simplicity—using wholesome ingredients, aromatic herbs, and traditional cooking methods to create food that’s both nourishing and delicious.

So, this holiday season, gather your loved ones, embrace the flavors of Ireland, and enjoy a festive meal that everyone can enjoy.

These vegan Irish recipes are a fantastic way to create new holiday traditions while savoring the flavors of the season.

Vegan Irish Stew

A hearty and comforting dish perfect for cold holiday nights, this Vegan Irish Stew is packed with vegetables, earthy flavors, and a savory broth that feels like a warm hug in a bowl. Ideal for family gatherings, this recipe captures the essence of traditional Irish cooking while being entirely plant-based.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 large carrots, sliced
• 3 medium potatoes, peeled and cubed
• 1 parsnip, chopped
• 1 cup mushrooms, sliced
• 1 cup celery, diced
• 4 cups vegetable broth
• 1 cup stout beer (optional for depth of flavor)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the carrots, potatoes, parsnip, mushrooms, and celery. Cook for 5-7 minutes, stirring occasionally.
3. Stir in the tomato paste, thyme, and rosemary. Cook for 1-2 minutes to blend the flavors.
4. Pour in the vegetable broth and stout beer (if using). Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
5. Stir in the cornstarch slurry and let the stew thicken for 5 minutes. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This stew is a cozy, filling meal that pairs wonderfully with crusty bread or a side of Irish soda bread. The robust flavors and velvety texture make it a hit with vegans and non-vegans alike, ensuring everyone at the table leaves satisfied.

Vegan Colcannon with Cashew Cream

Colcannon is a classic Irish mashed potato dish with added greens, traditionally kale or cabbage. This vegan twist combines creamy mashed potatoes with a rich cashew cream sauce, offering a satisfying side dish perfect for your holiday table.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 2 cups kale, chopped
• 2 green onions, finely sliced
• 1/2 cup cashews (soaked for 4 hours or boiled for 10 minutes)
• 1/2 cup plant-based milk
• 2 tablespoons vegan butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
2. Steam or sauté the kale until tender.
3. Blend the soaked cashews with plant-based milk, garlic powder, and a pinch of salt until smooth.
4. Mash the potatoes with vegan butter, then fold in the cashew cream, kale, and green onions. Mix until well combined.
5. Season with salt and pepper, and serve warm.

This creamy, nutrient-packed dish is a comforting addition to any festive meal. Its vibrant green streaks and buttery texture make it a visually appealing and flavorful side that everyone will love.

Vegan Irish Cream Cheesecake

This no-bake vegan cheesecake is infused with the rich, indulgent flavors of Irish cream (using a non-alcoholic, dairy-free version or vegan Irish cream liqueur). Perfect for a holiday dessert, it’s luxurious, creamy, and irresistibly festive.

Ingredients:

• Crust:
  • 1 cup crushed vegan graham crackers or digestive biscuits
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
• Filling:
  • 2 cups cashews (soaked for 4 hours or boiled for 10 minutes)
  • 1/2 cup coconut cream
  • 1/3 cup vegan Irish cream (or dairy-free creamer with a splash of coffee and vanilla)
  • 1/4 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions:

1. Mix the crust ingredients in a bowl until well combined. Press the mixture into the base of a 9-inch springform pan. Chill in the fridge while preparing the filling.
2. Blend all filling ingredients in a high-speed blender until smooth and creamy.
3. Pour the filling over the crust, smoothing the top. Chill in the fridge for at least 4 hours or overnight to set.
4. Serve chilled, garnished with shaved chocolate or a sprinkle of cocoa powder.

This cheesecake is the ultimate holiday treat, offering a decadent blend of creamy textures and rich flavors. It’s a showstopper dessert that will leave your guests raving and coming back for seconds.

Vegan Irish Soda Bread

This Vegan Irish Soda Bread is an easy, no-yeast bread that’s crusty on the outside and soft on the inside. It’s perfect for pairing with soups, stews, or enjoying with a dollop of vegan butter. This recipe stays true to the traditional Irish style, while keeping it completely plant-based.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups unsweetened plant-based milk (such as almond or oat milk)
• 1 tablespoon apple cider vinegar
• 2 tablespoons vegan butter, melted (optional)
• 1/2 cup raisins or currants (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a separate bowl, mix the plant-based milk with the apple cider vinegar. Let sit for 5 minutes to curdle slightly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using raisins or currants, fold them in at this stage.
5. Turn the dough out onto a floured surface and knead lightly until it comes together (about 1-2 minutes).
6. Shape the dough into a round loaf and place it on a baking sheet. Use a sharp knife to score an “X” on top of the loaf.
7. Bake for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
8. Let the bread cool slightly before slicing and serving.

Vegan Irish Soda Bread is a simple yet delicious bread that can be enjoyed fresh out of the oven or toasted the next day. It pairs beautifully with vegan stews and soups, or it can be eaten on its own with a bit of vegan butter for a comforting snack.

Vegan Shepherd’s Pie

This Vegan Shepherd’s Pie is a classic Irish comfort food dish, packed with a savory lentil filling and topped with a creamy mashed potato crust. It’s a hearty, satisfying meal that will fill everyone up without the need for any meat or dairy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 cup green or brown lentils, cooked
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups vegetable broth
• 1/4 cup peas
• 4 large potatoes, peeled and chopped
• 1/4 cup plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened.
3. Add the carrots and mushrooms, cooking for another 5-7 minutes, until softened.
4. Stir in the tomato paste, thyme, rosemary, and cooked lentils. Add the vegetable broth and peas, then simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper.
5. While the filling is simmering, boil the potatoes in salted water until tender (about 15 minutes). Drain and mash with plant-based milk, vegan butter, salt, and pepper.
6. Transfer the lentil mixture into a baking dish and top with the mashed potatoes, spreading them evenly.
7. Bake for 20 minutes, or until the top is golden and slightly crispy.
8. Serve hot and enjoy!

Vegan Shepherd’s Pie is the ultimate comfort food, offering a savory filling topped with creamy mashed potatoes. It’s a dish that’s perfect for holiday gatherings, providing a rich, flavorful experience without any animal products. It’s also easy to make ahead of time, which makes it a great option for busy holiday meals.

Vegan Potato Gratin

This Vegan Potato Gratin is a rich and indulgent side dish, made with thinly sliced potatoes, creamy vegan sauce, and a crispy golden topping. It’s the perfect way to elevate your holiday meal, offering layers of comfort and flavor in every bite.

Ingredients:

• 4 large potatoes, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups unsweetened plant-based milk
• 1/4 cup nutritional yeast
• 1/4 cup vegan butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup vegan cheese (optional, for extra creaminess)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened.
3. Add the plant-based milk, nutritional yeast, vegan butter, thyme, salt, and pepper to the pan. Stir and bring the mixture to a simmer.
4. In a greased baking dish, arrange a layer of thinly sliced potatoes, followed by a layer of the creamy sauce. Repeat this process until all the potatoes and sauce are used.
5. If using vegan cheese, sprinkle it over the top of the potatoes.
6. Cover the baking dish with foil and bake for 40 minutes. Then remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
7. Garnish with fresh parsley and serve warm.

This Vegan Potato Gratin is a decadent side dish that’s perfect for special occasions like the holidays. It combines the rich, creamy textures of the sauce with the tender potatoes and a satisfying, crispy top. It’s sure to be a hit at your holiday table!

Vegan Baileys Irish Cream Truffles

These Vegan Baileys Irish Cream Truffles are a festive and indulgent treat, perfect for holiday gifting or enjoying with friends and family. They combine the smooth, velvety richness of vegan chocolate with the iconic flavor of Irish cream.

Ingredients:

• 200g vegan dark chocolate (around 70% cacao), chopped
• 1/2 cup coconut cream
• 1/4 cup vegan Baileys Irish Cream (or a vegan Irish cream liqueur)
• 1 teaspoon vanilla extract
• 1/2 cup crushed pistachios or cocoa powder (for coating)

Instructions:

1. In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method), stirring occasionally until smooth.
2. In a separate small saucepan, heat the coconut cream over medium heat until it starts to simmer, then remove from heat.
3. Pour the warm coconut cream over the melted chocolate and stir until fully combined. Add the vegan Baileys and vanilla extract, mixing until smooth.
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours, or until firm.
5. Once chilled, scoop out small portions of the mixture and roll into balls.
6. Roll the truffles in crushed pistachios or cocoa powder to coat.
7. Serve chilled or store in an airtight container in the fridge until ready to enjoy.

These Vegan Baileys Irish Cream Truffles are a luxurious, bite-sized treat that’s perfect for the holidays. They’re rich, creamy, and bursting with the beloved flavor of Irish cream, making them the ideal indulgence for any vegan or non-vegan chocolate lover.

Vegan Cabbage Rolls with Tomato Sauce

Vegan Cabbage Rolls are a comforting, hearty dish filled with savory vegetables, rice, and lentils, wrapped in tender cabbage leaves, and topped with a rich tomato sauce. This dish offers a satisfying alternative to traditional stuffed cabbage rolls, perfect for the holiday season.

Ingredients:

• 12 large cabbage leaves
• 1 cup cooked brown rice
• 1 cup cooked lentils
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups tomato sauce
• 1 teaspoon maple syrup (optional, for sweetness)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of water to a boil. Carefully blanch the cabbage leaves for 1-2 minutes until softened. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until soft. Stir in the grated carrot, thyme, paprika, salt, and pepper. Cook for another 5 minutes.
4. Add the cooked rice and lentils to the skillet, mixing well. Remove from heat and set aside.
5. Lay each cabbage leaf flat and place a spoonful of the rice-lentil mixture in the center. Roll the leaf around the filling, folding in the sides as you go.
6. Arrange the cabbage rolls in a baking dish.
7. In a separate bowl, mix the tomato sauce with maple syrup (if using) and pour it over the cabbage rolls. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the rolls are heated through.
9. Serve garnished with fresh parsley.

Vegan Cabbage Rolls with Tomato Sauce make for a hearty, satisfying main dish, full of flavor and nutrients. The rich tomato sauce pairs perfectly with the tender cabbage leaves and the savory rice and lentil filling, making it an ideal centerpiece for your holiday meal.

Vegan Guinness Mushroom Pie

A hearty, flavorful pie made with rich mushrooms and a touch of vegan Guinness beer, this Vegan Guinness Mushroom Pie is the perfect dish for cozy winter nights or any special holiday occasion. The golden, flaky pastry is a delightful contrast to the savory filling inside.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups mushrooms, sliced (a mix of cremini and button mushrooms works well)
• 1 tablespoon soy sauce
• 1 cup vegan Guinness (or any dark stout beer)
• 1/2 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons flour (to thicken)
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 package of vegan puff pastry (or make your own)
• 1 tablespoon non-dairy milk (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the mushrooms to the skillet and cook for 10 minutes until they release their moisture and become tender.
4. Stir in the soy sauce, and cook for another 2 minutes. Then, add the tomato paste, vegan Guinness, vegetable broth, thyme, black pepper, and salt. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce thickens.
5. In a small bowl, mix the flour with a little water to form a slurry. Stir this into the mushroom mixture to thicken it further. Let it simmer for a few more minutes.
6. Transfer the mushroom mixture into a pie dish. Roll out the puff pastry and place it over the filling, trimming the excess. Use a fork to press down the edges, and cut a few slits in the top for steam to escape.
7. Brush the pastry with non-dairy milk and bake the pie for 25-30 minutes, or until the pastry is golden and puffed.
8. Let the pie cool for a few minutes before serving.

Vegan Guinness Mushroom Pie is a rich and comforting meal that combines earthy mushrooms and the depth of Guinness beer in a flaky, buttery pastry. It’s a perfect dish to share with loved ones during the holiday season, offering a savory and filling experience.

Vegan Irish Apple Cake

This Vegan Irish Apple Cake is a warm, spiced dessert that pairs beautifully with a cup of tea. It’s filled with tender chunks of apple, lightly sweetened, and flavored with cinnamon and nutmeg. This easy-to-make cake is perfect for holiday gatherings, offering a comforting sweetness in every bite.

Ingredients:

• 3 large apples, peeled, cored, and chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/2 cup plant-based milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the melted coconut oil, maple syrup, plant-based milk, vanilla extract, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped apples.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan before removing. Dust with powdered sugar before serving.

Vegan Irish Apple Cake is a delightful dessert that is both light and flavorful, perfect for holiday gatherings. The apples add moisture and natural sweetness, while the spices create a comforting warmth. It’s a simple yet indulgent cake that everyone will love.

Vegan Black Bean and Potato Soup

This Vegan Black Bean and Potato Soup is a filling, nutritious dish that combines hearty potatoes, protein-packed black beans, and flavorful spices. It’s a warming, comforting soup that’s perfect for chilly holiday evenings or as an appetizer to a larger meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced potatoes to the pot and cook for another 5 minutes.
3. Stir in the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender to blend part of the soup for a creamier texture, if desired.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.

Vegan Black Bean and Potato Soup is a hearty, satisfying dish that brings together simple ingredients in a flavorful, comforting way. The potatoes and beans provide a rich texture, while the spices add depth, making this soup an excellent choice for a cozy holiday meal or a quick weeknight dinner.

Vegan Irish Coffee Cupcakes

These Vegan Irish Coffee Cupcakes bring together the bold flavors of coffee and the rich taste of Irish whiskey, all in a fluffy, moist cupcake. Perfect for a festive treat, they offer a sophisticated yet light dessert that can be enjoyed at holiday gatherings.

Ingredients:

• 1 cup flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brewed coffee (cooled)
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons vegan Irish whiskey (optional)
• For the frosting:
  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, combine the brewed coffee, almond milk, vegetable oil, apple cider vinegar, vanilla extract, and vegan Irish whiskey.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes are cooling, make the frosting by beating the vegan butter with powdered sugar, brewed coffee, and vanilla extract until smooth and fluffy.
8. Frost the cooled cupcakes with the coffee frosting and serve.

These Vegan Irish Coffee Cupcakes are a delightful combination of rich coffee and Irish whiskey flavors with a light, fluffy texture. Perfect for holiday parties or as a sweet treat for coffee lovers, these cupcakes bring a festive touch to your dessert table.

Vegan Potato and Leek Soup

Vegan Potato and Leek Soup is a creamy, comforting dish that highlights the natural sweetness of leeks and the heartiness of potatoes. It’s a simple yet satisfying soup that’s perfect for warming up on a cold holiday day.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 3 large potatoes, peeled and chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup unsweetened plant-based milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, cooking for 5-7 minutes until softened.
2. Add the potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches.
4. Stir in the plant-based milk, dried thyme, salt, and pepper. Adjust the seasoning to taste.
5. Serve the soup warm, garnished with fresh parsley.

Vegan Potato and Leek Soup is rich, creamy, and nourishing. It’s a wonderfully versatile dish that can be enjoyed as a starter or a main course, making it a perfect option for holiday dinners. The flavors are simple yet comforting, making this soup a crowd-pleaser.

Vegan Irish Brown Bread

Vegan Irish Brown Bread is a dense, hearty bread made with whole wheat flour, giving it a rustic and wholesome flavor. This no-knead bread is perfect for your holiday spread, whether served alongside soups, stews, or enjoyed with vegan butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons maple syrup
• 1 1/2 cups buttermilk (use a dairy-free version by mixing almond milk with 1 tablespoon apple cider vinegar)
• 1 tablespoon olive oil (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt.
3. In a separate bowl, mix together the maple syrup, buttermilk, and olive oil (if using).
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The dough should be sticky.
5. Turn the dough out onto a floured surface and shape it into a round loaf. Place the loaf on the prepared pan or baking sheet.
6. Use a sharp knife to score an “X” on top of the loaf.
7. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
8. Let the bread cool before slicing and serving.

Vegan Irish Brown Bread has a wonderfully rustic flavor and a dense, satisfying texture. It’s perfect for pairing with a variety of vegan dishes, and it’s sure to become a favorite at your holiday gatherings.

Vegan Irish Cream Pudding

This Vegan Irish Cream Pudding is a rich, velvety dessert that brings together the flavors of Irish cream with a smooth, creamy texture. It’s a perfect holiday treat to enjoy after a festive meal, and it’s easy to make ahead of time.

Ingredients:

• 1 1/2 cups unsweetened almond milk (or other plant-based milk)
• 1/4 cup cornstarch
• 1/4 cup maple syrup
• 1/4 cup vegan Irish cream liqueur (or use a non-alcoholic version)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Vegan whipped cream (for topping, optional)

Instructions:

1. In a medium saucepan, whisk together the almond milk, cornstarch, maple syrup, and a pinch of salt.
2. Heat the mixture over medium heat, whisking constantly until it begins to thicken (about 5-7 minutes).
3. Once thickened, stir in the vegan Irish cream liqueur and vanilla extract. Continue cooking for another 2 minutes.
4. Pour the pudding into individual serving cups and refrigerate for at least 2 hours, or until set.
5. Before serving, top with a dollop of vegan whipped cream if desired.

Vegan Irish Cream Pudding is a delightful, decadent dessert that captures the essence of Irish cream in a creamy, plant-based form. It’s a great choice for any holiday celebration and can be easily made in advance, allowing you to enjoy a rich and flavorful treat without the hassle.

Note: More recipes​ are coming soon!