50+ Must-Try Sunday Dairy-Free Holiday Recipes for Your Table

The holiday season is all about joy, togetherness, and indulging in delicious food, but if you’re following a dairy-free diet, you might find it challenging to find holiday recipes that are both festive and accommodating.

Whether you’re hosting a holiday gathering, attending a family feast, or just craving seasonal treats, you don’t have to miss out on the joy of holiday baking and cooking.

With 50+ dairy-free holiday recipes, you can create memorable meals, desserts, and snacks that everyone will love—regardless of dietary restrictions.

This collection of dairy-free recipes is perfect for anyone who wants to enjoy the flavors of the season without compromising on taste or texture.

From hearty main dishes to decadent desserts and cozy sides, these recipes will ensure that your holiday menu is as indulgent and comforting as ever.

So, get ready to bring the holiday cheer to your dairy-free kitchen with these mouthwatering, easy-to-make recipes that everyone can enjoy!

50+ Must-Try Sunday Dairy-Free Holiday Recipes for Your Table

With these 50+ dairy-free holiday recipes, your celebrations are sure to be filled with delicious food that caters to everyone’s needs.

From savory mains to irresistible desserts, these recipes offer something for every taste and dietary preference, ensuring that no one is left out of the holiday feast.

Whether you’re hosting a large family gathering or simply want to treat yourself to a dairy-free holiday, these recipes will help you create unforgettable meals and desserts that are both festive and flavorful. So, let the holiday cooking begin!

Dairy-Free Sweet Potato Casserole with Marshmallow Topping

This dairy-free sweet potato casserole with marshmallow topping is a holiday classic made with creamy mashed sweet potatoes, a blend of warming spices, and topped with gooey marshmallows. It’s a comforting dish that satisfies both the savory and sweet cravings of your guests. Using coconut milk as a substitute for traditional dairy, this casserole is both creamy and rich while remaining entirely dairy-free. Whether served as a side dish or a dessert, it’s sure to be a hit on your holiday table.

Ingredients:

• 4 large sweet potatoes, peeled and chopped
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/2 cup dairy-free butter (such as Earth Balance)
• 2 cups mini marshmallows (ensure they’re dairy-free)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large pot, boil the sweet potatoes until they are tender (about 15-20 minutes). Drain and return them to the pot.
3. Add coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and dairy-free butter to the sweet potatoes. Mash everything together until smooth and creamy.
4. Transfer the mashed sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
5. Top the casserole with mini marshmallows, covering the surface completely.
6. Bake in the preheated oven for 20 minutes, or until the marshmallows are golden brown and melted.
7. Let it cool for a few minutes before serving.

This dairy-free sweet potato casserole with marshmallow topping is the perfect addition to your holiday menu, offering a creamy, sweet contrast to the savory dishes often served at festive meals. The coconut milk ensures a smooth, velvety texture while the marshmallows create that nostalgic touch everyone loves. It’s a dish that will leave everyone asking for seconds, making it an essential part of your holiday spread.

Dairy-Free Vegan Pumpkin Pie

A holiday classic reimagined with a dairy-free twist, this Vegan Pumpkin Pie is rich, spiced, and perfectly creamy. The secret ingredient is coconut milk, which gives the filling its luxurious texture while keeping it dairy-free. With a crisp, buttery crust and a blend of seasonal spices, this pie captures the essence of autumn and is perfect for a Thanksgiving or Christmas celebration. No one will guess it’s vegan!

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup dairy-free butter (cold)
• 3-4 tbsp ice water
• 1 tbsp sugar
• 1/4 tsp salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup coconut milk
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup water

Instructions:

1. To make the crust, combine flour, sugar, and salt in a food processor. Add cold dairy-free butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough forms.
2. Roll out the dough on a lightly floured surface and transfer it to a pie pan. Press the edges to fit the pan and refrigerate the crust for 30 minutes.
3. Preheat the oven to 375°F (190°C). Blind bake the crust for 10 minutes, then set it aside to cool slightly.
4. For the filling, whisk together the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, spices, salt, and vanilla extract in a large bowl. Add water and mix until smooth.
5. Pour the pumpkin mixture into the prepared crust and spread it evenly.
6. Bake for 45-50 minutes, or until the filling is set and the edges of the crust are golden brown.
7. Let the pie cool completely before slicing and serving.

This Dairy-Free Vegan Pumpkin Pie is the perfect dessert for your holiday table. The coconut milk in the filling adds a rich and creamy texture, while the blend of spices brings warmth and sweetness to every bite. The flaky, buttery crust (thanks to dairy-free butter) complements the creamy filling beautifully. This pie is a crowd-pleaser that proves vegan desserts can be just as indulgent and satisfying as their dairy-laden counterparts.

Dairy-Free Cranberry Sauce with Orange and Ginger

Brighten up your holiday meal with this fresh and tangy dairy-free cranberry sauce with a zesty hint of orange and a warming touch of ginger. This easy-to-make side dish is naturally dairy-free and can be made ahead, freeing up your time to focus on other parts of your holiday spread. The combination of tart cranberries, citrusy orange, and spicy ginger creates a refreshing contrast to rich dishes like stuffing, turkey, and mashed potatoes.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 1/4 cup maple syrup or agave syrup
• 1 tbsp grated fresh ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup water

Instructions:

1. Rinse the cranberries and place them in a medium saucepan.
2. Add the orange juice, zest, maple syrup, grated ginger, cinnamon, cloves, and water to the cranberries.
3. Cook over medium heat, stirring occasionally, until the cranberries begin to pop and break down (about 10-15 minutes).
4. Continue cooking for another 5-10 minutes, stirring frequently, until the sauce thickens to your desired consistency.
5. Remove from heat and let the cranberry sauce cool to room temperature before transferring it to a serving dish.

This Dairy-Free Cranberry Sauce with Orange and Ginger is a fresh, vibrant addition to any holiday meal. The tart cranberries are balanced by the sweetness of the maple syrup, and the citrus and ginger add layers of flavor that elevate this classic dish. This easy, make-ahead recipe will quickly become a staple on your holiday table, offering a bright and zesty contrast to the other heavier, richer sides. Whether served alongside your main course or enjoyed as a topping for other dishes, this cranberry sauce is sure to be a favorite!

Dairy-Free Maple Pecan Pie

This dairy-free maple pecan pie is a decadent holiday treat with a rich, sweet filling made from pure maple syrup and coconut milk. The crunchy, toasted pecans add a satisfying texture, while the smooth, creamy filling offers the perfect balance of sweetness and flavor. Whether you’re hosting a holiday dinner or need a show-stopping dessert, this pie will become a favorite, with no one guessing that it’s entirely dairy-free. A classic with a dairy-free twist!

Ingredients:

• 1 prepared dairy-free pie crust (store-bought or homemade)
• 1 1/2 cups pecan halves
• 3/4 cup maple syrup (pure)
• 1/2 cup coconut milk
• 1/4 cup brown sugar (packed)
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp dairy-free butter (melted)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the maple syrup, coconut milk, brown sugar, cornstarch, salt, vanilla extract, and melted dairy-free butter until smooth.
3. Stir in the pecan halves and combine well.
4. Pour the mixture into the prepared pie crust, spreading the pecans evenly across the top.
5. Bake for 40-45 minutes or until the filling is set and the top is golden brown. If the edges of the crust brown too quickly, cover them with foil.
6. Let the pie cool completely before slicing and serving.

This dairy-free maple pecan pie is the ultimate dessert to bring to your holiday table. The maple syrup gives the filling a rich, complex sweetness, and the creamy coconut milk ensures a smooth, velvety texture. The crunchy pecans add a delightful contrast to the soft filling, making every bite irresistible. This pie is perfect for anyone looking for a dairy-free alternative to traditional pecan pie, and it’s sure to become a new holiday tradition in your home.

Dairy-Free Roasted Brussels Sprouts with Balsamic Glaze

For a savory, yet subtly sweet side dish, these dairy-free roasted Brussels sprouts with balsamic glaze are an excellent choice. Roasting the Brussels sprouts brings out their natural sweetness, while the tangy balsamic vinegar glaze adds a burst of flavor that makes this dish irresistible. This simple recipe is perfect for any holiday meal, offering a vibrant, healthy addition to your spread without the need for any dairy. It’s the perfect way to bring a little green to your festive table.

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
• 1 tbsp Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
4. While the Brussels sprouts roast, 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, or until the glaze has thickened slightly.
5. Once the Brussels sprouts are done, drizzle the balsamic glaze over them and toss to coat evenly.
6. Serve immediately, garnished with extra cracked black pepper if desired.

These dairy-free roasted Brussels sprouts with balsamic glaze are a perfect balance of sweet and savory, with the balsamic vinegar adding an elegant touch to the crispy, caramelized sprouts. The maple syrup and Dijon mustard bring depth to the glaze, making this side dish both unique and irresistible. Whether you’re serving it as part of a holiday meal or as a simple weeknight dinner, this dish is sure to be a crowd-pleaser. It’s a great way to enjoy a seasonal vegetable in a fresh, flavorful way.

Dairy-Free Gingerbread Cookies

These dairy-free gingerbread cookies are soft, spiced, and perfect for the holiday season. With the warm flavors of ginger, cinnamon, and molasses, these cookies are a nostalgic treat that everyone can enjoy. The dairy-free butter and other simple substitutions ensure that these cookies are inclusive of all dietary needs without sacrificing taste or texture. Decorate them with icing or enjoy them plain—either way, they’re a festive favorite for your holiday baking.

Ingredients:

• 3 1/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1/2 cup brown sugar (packed)
• 1/2 cup molasses
• 1/4 cup water
• 1 tbsp fresh grated ginger (optional)

For icing (optional):

• 1/2 cup powdered sugar
• 1-2 tsp water or dairy-free milk
• 1/4 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
2. In a large bowl, cream the dairy-free butter and brown sugar together until fluffy. Add the molasses, water, and fresh ginger (if using), and mix until combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms. If the dough is too sticky, add a little extra flour.
4. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into shapes using cookie cutters and place on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges are slightly firm. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. If desired, mix powdered sugar, water (or dairy-free milk), and vanilla extract to make the icing. Drizzle or pipe over the cooled cookies.

These dairy-free gingerbread cookies are the perfect holiday treat to share with friends and family. Their soft, chewy texture and warm, spiced flavor make them a comforting and festive snack, while the option to decorate with icing adds a fun and creative touch. Whether you’re baking for a holiday party or just enjoying some seasonal sweets at home, these cookies are sure to bring a little extra joy to your celebrations.

Dairy-Free Sweet Potato Casserole with Marshmallows

This dairy-free sweet potato casserole with marshmallows is a comforting and sweet side dish that perfectly complements any holiday meal. The creamy mashed sweet potatoes are infused with warm cinnamon and nutmeg, then topped with dairy-free marshmallows for a golden, gooey finish. It’s the perfect balance of sweet and savory, making it a crowd-pleaser at Thanksgiving, Christmas, or any festive gathering. With simple ingredients and a rich flavor, this casserole is sure to be a hit for all your dairy-free guests.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup dairy-free butter (melted)
• 1/4 cup maple syrup
• 1/4 cup coconut milk (or any dairy-free milk)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt to taste
• 2 cups dairy-free mini marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook until fork-tender, about 15-20 minutes.
3. Drain the sweet potatoes and transfer them to a large bowl. Mash them until smooth.
4. Add the melted dairy-free butter, maple syrup, coconut milk, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until everything is well combined.
5. Transfer the mashed sweet potatoes into a greased 9×13-inch baking dish, spreading them into an even layer.
6. Top with dairy-free marshmallows, covering the entire surface.
7. Bake for 20-25 minutes, or until the marshmallows are golden brown and slightly puffed.
8. Remove from the oven and let it cool slightly before serving.

This dairy-free sweet potato casserole with marshmallows is a perfect addition to your holiday table. The creamy, spiced sweet potatoes paired with the gooey, toasted marshmallows create a dish that’s both comforting and indulgent. It’s a simple yet elegant side that doesn’t compromise on flavor, and with just a few ingredients, it’s sure to become a holiday tradition for your family and friends—whether they follow a dairy-free diet or not!

Dairy-Free Cranberry Sauce with Orange and Cinnamon

This dairy-free cranberry sauce with orange and cinnamon is a refreshing and festive accompaniment to any holiday meal. The tartness of the cranberries is balanced by the sweetness of the orange and the warmth of cinnamon, creating a rich and flavorful sauce. With a quick and easy preparation, this cranberry sauce will elevate your holiday feast without any dairy. It’s the perfect homemade addition to your table, giving you that fresh, vibrant taste that pairs beautifully with roast turkey or stuffing.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1/2 cup orange juice
• Zest of 1 orange
• 1/4 cup maple syrup (or honey)
• 1/2 cup water
• 1 cinnamon stick
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, water, cinnamon stick, ginger, and salt.
2. Bring to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove the cinnamon stick and discard.
4. Let the cranberry sauce cool to room temperature, then transfer to a serving dish. It will thicken further as it cools.
5. Serve chilled or at room temperature with your favorite holiday dishes.

This dairy-free cranberry sauce with orange and cinnamon brings the perfect balance of sweet, tart, and warm flavors to your holiday table. The combination of fresh cranberries, citrus, and spices creates a fragrant and vibrant sauce that pairs wonderfully with savory dishes. It’s incredibly easy to prepare, and the addition of maple syrup and orange juice makes it a naturally sweet and wholesome alternative to store-bought versions. This cranberry sauce is not just dairy-free—it’s a refreshing way to celebrate the flavors of the season!

Dairy-Free Stuffed Acorn Squash with Quinoa and Cranberries

This dairy-free stuffed acorn squash is a beautiful and hearty dish that works perfectly as a main or side for your holiday feast. The tender roasted squash is filled with a savory-sweet quinoa stuffing, flavored with dried cranberries, toasted nuts, and warm spices like cinnamon and nutmeg. This dish is naturally dairy-free and full of seasonal flavors, making it a great option for both vegans and anyone looking for a lighter, yet satisfying, holiday dish.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts or pecans (toasted)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the cut sides of the acorn squash halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is fork-tender.
3. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. Fluff the quinoa with a fork and stir in the dried cranberries, toasted nuts, cinnamon, and nutmeg. Season with salt and pepper to taste.
5. Once the squash is done, remove it from the oven and carefully flip the halves over. Spoon the quinoa stuffing into the center of each squash half.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until everything is heated through.
7. Garnish with fresh parsley before serving.

This dairy-free stuffed acorn squash with quinoa and cranberries is a delightful and nutritious addition to your holiday spread. The roasted squash provides a sweet and earthy base, while the quinoa stuffing brings in a beautiful medley of textures and flavors. The dried cranberries add a hint of tartness, and the toasted nuts provide crunch, making each bite a satisfying combination. It’s a visually stunning dish that’s perfect for your holiday table, offering a lighter alternative that still feels festive and indulgent.

Dairy-Free Pumpkin Pie with Coconut Whipped Cream

This dairy-free pumpkin pie is a rich, spiced dessert that’s perfect for any holiday celebration. The smooth pumpkin filling is made with a combination of coconut milk and warm spices, creating a creamy texture without any dairy. Topped with homemade coconut whipped cream, it’s a dessert that everyone can enjoy, whether they follow a dairy-free diet or not. This pumpkin pie is sure to be the star of your holiday dessert table!

Ingredients for the Filling:

• 1 can (15 oz) pumpkin puree
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup or coconut sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract

Ingredients for Coconut Whipped Cream:

• 1 can (14 oz) full-fat coconut milk (chilled)
• 2 tbsp powdered sugar or maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the pumpkin puree, coconut milk, maple syrup, eggs, spices, and salt. Whisk together until smooth and well combined.
3. Pour the filling into a pre-baked dairy-free pie crust and smooth the top with a spatula.
4. Bake the pie for 45-50 minutes, or until the filling is set and slightly firm in the center. Let it cool completely at room temperature, then refrigerate for at least 2 hours.
5. While the pie is cooling, make the coconut whipped cream. Open the chilled can of coconut milk, scoop out the solidified cream into a bowl, and discard the liquid. Beat the cream with a hand mixer until it becomes fluffy and light, about 2-3 minutes.
6. Add the powdered sugar and vanilla extract, then continue to beat until smooth.
7. Once the pie is fully cooled, top with a generous dollop of coconut whipped cream and serve.

This dairy-free pumpkin pie with coconut whipped cream is a perfect dessert to celebrate the fall and winter holidays. The filling is creamy, spiced just right, and perfectly balanced with the sweetness of maple syrup. The coconut whipped cream adds a luxurious, light topping that complements the pie beautifully. Whether you’re celebrating Thanksgiving or Christmas, this pie will satisfy your sweet tooth without the dairy!

Dairy-Free Maple Pecan Cake

This dairy-free maple pecan cake is a moist, nutty dessert that combines the warmth of maple syrup with the crunch of toasted pecans. The cake itself is fluffy and tender, made with almond milk and a little apple cider vinegar for a perfect crumb. It’s topped with a decadent maple glaze and more toasted pecans for added texture and flavor. This cake is perfect for any holiday gathering, offering a light yet flavorful dessert that everyone will enjoy.

Ingredients for the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/2 cup maple syrup
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup chopped pecans (toasted)

Ingredients for the Maple Glaze:

• 1/4 cup maple syrup
• 1 tbsp coconut oil, melted
• 1/4 tsp vanilla extract
• 1 tbsp dairy-free milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the maple syrup, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the toasted pecans.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
9. For the glaze, combine the maple syrup, melted coconut oil, vanilla, and dairy-free milk in a small bowl. Whisk until smooth.
10. Drizzle the glaze over the cooled cake and top with additional toasted pecans.

This dairy-free maple pecan cake is a sweet, nutty, and indulgent dessert that’s perfect for holiday celebrations. The moist, fluffy cake combined with the rich maple glaze creates a wonderful balance of flavors, while the toasted pecans add a delightful crunch. It’s a cake that feels both decadent and comforting, making it the perfect way to round off a holiday meal. Whether you’re following a dairy-free diet or simply looking to try something new, this cake will surely become a holiday favorite!

Dairy-Free Chocolate-Dipped Strawberries

These dairy-free chocolate-dipped strawberries are a simple yet elegant treat that’s perfect for any special occasion, including holiday gatherings. Fresh strawberries are dipped in smooth, dairy-free chocolate, then chilled to create a glossy, satisfying finish. These strawberries are naturally sweet and packed with flavor, offering a lighter dessert option that still feels luxurious. The perfect blend of fruit and chocolate, they’re sure to be a hit at your next holiday party.

Ingredients:

• 1 pint fresh strawberries, washed and dried
• 1 cup dairy-free dark chocolate chips (or a dairy-free chocolate bar)
• 1 tsp coconut oil (optional, for smoother chocolate)
• Sprinkles or chopped nuts (optional, for decorating)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dairy-free chocolate chips with coconut oil (if using) over a double boiler or in the microwave, stirring every 30 seconds until smooth and melted.
3. Holding each strawberry by the stem, dip it into the melted chocolate, swirling it to coat about two-thirds of the berry.
4. Place the dipped strawberries on the prepared baking sheet and, if desired, sprinkle with chopped nuts or festive sprinkles.
5. Refrigerate for 15-20 minutes, or until the chocolate has fully set.
6. Serve chilled and enjoy!

Dairy-free chocolate-dipped strawberries are a sweet, indulgent treat that’s perfect for a holiday gathering. These strawberries are simple to make yet feel like a luxurious dessert. The natural sweetness of the strawberries pairs perfectly with the rich, smooth chocolate, making each bite a delightful experience. They’re easy to customize with your favorite toppings, making them as festive and fun as you’d like. Whether served as a party appetizer or a light dessert, these chocolate-dipped strawberries will surely be a crowd favorite!

Dairy-Free Gingerbread Cookies

These dairy-free gingerbread cookies are soft, spiced, and bursting with holiday flavor. Made with a blend of warming spices like ginger, cinnamon, and cloves, they are perfectly sweetened with molasses and maple syrup. These cookies are ideal for holiday baking and can be decorated with icing, sugar, or enjoyed as is. Perfect for sharing with family and friends, these cookies are a festive treat that everyone will love, regardless of dietary restrictions.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup or coconut sugar
• 1/4 cup molasses
• 1 egg (or egg replacement)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, molasses, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness.
7. Use cookie cutters to cut out gingerbread shapes and transfer them to the prepared baking sheet.
8. Bake for 8-10 minutes, or until the cookies are firm and golden around the edges.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Dairy-free gingerbread cookies are a holiday favorite, and this recipe ensures you won’t miss the dairy at all! The blend of spices and molasses gives these cookies a rich flavor, while the coconut oil adds a touch of smoothness. These cookies are perfect for holiday gift-giving, decorating with royal icing, or simply enjoying with a warm beverage. They bring the festive cheer to any holiday gathering and are sure to please both kids and adults alike.

Dairy-Free Apple Crisp

This dairy-free apple crisp is the epitome of fall comfort food. The tender, cinnamon-spiced apples are topped with a crumbly, buttery oat topping, made with dairy-free butter or coconut oil. It’s baked until golden and bubbly, with a crisp topping that contrasts perfectly with the soft, sweet apples. This dessert is a crowd-pleaser that pairs beautifully with dairy-free vanilla ice cream or a dollop of coconut whipped cream for the ultimate indulgence.

Ingredients for the Filling:

• 6-7 medium apples (Granny Smith or Honeycrisp work best), peeled, cored, and sliced
• 1/4 cup maple syrup or coconut sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp cornstarch (optional, for thickening)

Ingredients for the Topping:

• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour or all-purpose flour
• 1/4 cup coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup dairy-free butter or coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with maple syrup, lemon juice, cinnamon, nutmeg, and cornstarch (if using). Spread the apple mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the oats, flour, coconut sugar, cinnamon, and salt. Stir in the melted dairy-free butter or coconut oil until the mixture forms a crumbly topping.
4. Sprinkle the oat topping over the apples, covering them evenly.
5. Bake for 40-45 minutes, or until the topping is golden and the apples are soft and bubbly.
6. Allow the apple crisp to cool slightly before serving.

This dairy-free apple crisp is a comforting, wholesome dessert that brings the flavors of fall to your table. The apples are perfectly spiced, and the oat topping adds a delightful crunch, making every bite a satisfying treat. It’s easy to prepare and perfect for sharing with family and friends during the holidays. Serve it with a scoop of dairy-free ice cream or a dollop of coconut whipped cream for an extra indulgent experience. This is one dessert that will become a family favorite!

Dairy-Free Chocolate Avocado Mousse

This dairy-free chocolate avocado mousse is a creamy, rich dessert made with ripe avocados, cocoa powder, and a touch of maple syrup. It’s incredibly easy to make and requires only a few ingredients to create a smooth, velvety mousse that’s both healthy and indulgent. Whether you’re looking for a lighter holiday dessert or something that fits your dairy-free lifestyle, this mousse will hit the spot.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dairy-free milk (almond milk or coconut milk)
• Optional toppings: shaved dark chocolate, berries, or coconut whipped cream

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Gradually add the dairy-free milk, blending until the mixture reaches a creamy, mousse-like consistency.
3. Taste and adjust sweetness by adding more maple syrup if desired.
4. Scoop the mousse into individual serving dishes and refrigerate for at least 1 hour to chill.
5. Before serving, top with shaved chocolate, berries, or coconut whipped cream for added flair.

This dairy-free chocolate avocado mousse is the ultimate guilt-free dessert. With its rich, creamy texture and deep chocolate flavor, it’s the perfect treat for chocolate lovers who are looking to avoid dairy. The avocado provides a naturally smooth consistency, making it a healthier alternative to traditional mousse. It’s easy to make and can be customized with various toppings for a festive, elegant finish. This mousse is sure to become a go-to dessert for your holiday celebrations.

Note: More recipes are coming soon!