50+ Delicous Thanksgiving Dairy-Free Recipes Everyone Will Love

Thanksgiving is a time for gathering with family and friends, sharing gratitude, and, of course, enjoying a bountiful feast. However, for those who are lactose intolerant or choose to follow a dairy-free diet, navigating the traditional Thanksgiving menu can be a bit challenging.

Thankfully, with a little creativity and planning, it’s entirely possible to enjoy all the delicious flavors of Thanksgiving without any dairy.

In this blog post, we’ve compiled over 50 incredible dairy-free recipes that cover every aspect of your Thanksgiving meal, from appetizers and sides to the main course and desserts.

These recipes ensure that everyone at your table can indulge in the holiday’s culinary delights without compromising their dietary needs.

Whether you’re hosting a completely dairy-free Thanksgiving or simply need a few recipes to accommodate guests, these dishes will add variety, flavor, and festivity to your celebration

50+ Delicous Thanksgiving Dairy-Free Recipes Everyone Will Love

Thanksgiving is a special time to celebrate with loved ones, and having dietary restrictions shouldn’t diminish the joy of the feast.

With these 50+ dairy-free recipes, you can create a sumptuous and inclusive Thanksgiving spread that caters to everyone’s needs.

From creamy soups and savory sides to decadent desserts, these recipes prove that you don’t need dairy to enjoy rich, flavorful dishes.

By incorporating these dairy-free options into your menu, you ensure that all your guests feel welcome and satisfied.

This holiday, let’s embrace the spirit of gratitude and togetherness by offering a diverse array of delicious foods that bring everyone to the table.

Happy Thanksgiving, and may your holiday be filled with love, laughter, and lots of dairy-free deliciousness!

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is a creamy and delicious dairy-free option for your Thanksgiving menu. Roasting the squash enhances its natural sweetness, while the combination of spices adds warmth and depth to the flavor. This soup is perfect as a starter, providing a comforting and healthy beginning to your holiday feast.

Ingredients:

1 large butternut squash, peeled and cubed
1 large onion, chopped

3 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) coconut milk

2 tablespoons olive oil
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Add the roasted butternut squash, vegetable broth, coconut milk, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

This Roasted Butternut Squash Soup is not only dairy-free but also rich in flavor and nutrients. Its creamy texture and savory-sweet profile make it a standout dish for any Thanksgiving table. Enjoy it as a comforting starter or even as a light meal during the holiday season.

Vegan Mushroom Gravy

Vegan Mushroom Gravy is a flavorful and savory addition to your Thanksgiving meal, perfect for drizzling over mashed potatoes, stuffing, and roasted vegetables. Made with a blend of mushrooms and aromatic herbs, this gravy is rich and satisfying without any dairy. It’s a must-have for a completely vegan and delicious Thanksgiving spread.

Ingredients:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced

8 oz mushrooms, sliced
2 tablespoons all-purpose flour
2 cups vegetable broth

1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
1 teaspoon dried rosemary

Salt and pepper to taste

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.

Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 7-10 minutes.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for another 2 minutes to eliminate the raw flour taste.
Gradually add the vegetable broth, stirring continuously to prevent lumps. Add the soy sauce, thyme, and rosemary.

Bring the mixture to a simmer and cook for about 10 minutes, or until the gravy thickens to your desired consistency.
Season with salt and pepper to taste.
Serve hot over your favorite Thanksgiving dishes.

This Vegan Mushroom Gravy is a perfect, dairy-free alternative to traditional gravies. Its rich, umami flavor complements a variety of dishes, making it a versatile and essential part of your Thanksgiving feast. Easy to make and deeply satisfying, this gravy will impress both vegans and non-vegans alike.

Dairy-Free Pumpkin Pie

No Thanksgiving dinner is complete without a classic Pumpkin Pie. This Dairy-Free Pumpkin Pie offers the same creamy and spiced flavors you love, but without any dairy. Using coconut milk as a substitute, this pie retains its rich texture and delicious taste, making it a delightful and inclusive dessert for everyone at the table.

Ingredients:

1 unbaked pie crust
1 can (15 oz) pumpkin puree
1 cup full-fat coconut milk

3/4 cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon

1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1/2 teaspoon salt
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, and cornstarch. Mix well until smooth.
Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Stir until all the spices are fully incorporated.

Pour the pumpkin mixture into the unbaked pie crust, smoothing the top with a spatula.
Bake for 55-60 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
Allow the pie to cool completely before slicing and serving.

This Dairy-Free Pumpkin Pie is a delightful way to end your Thanksgiving meal. With its creamy filling and perfectly balanced spices, it’s a dessert that everyone can enjoy, regardless of dietary restrictions. Serve it with a dollop of dairy-free whipped cream for an extra special treat.

Dairy-Free Green Bean Casserole

Green Bean Casserole is a Thanksgiving classic, and this dairy-free version does not disappoint. It combines tender green beans with a creamy mushroom sauce and crispy onions, offering all the traditional flavors without the dairy. This recipe ensures everyone at your table can enjoy this beloved side dish.

Ingredients:

1 lb fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 small onion, finely chopped

2 cloves garlic, minced
8 oz mushrooms, sliced
2 tablespoons all-purpose flour

1 1/2 cups vegetable broth
1 cup unsweetened almond milk
1 teaspoon soy sauce or tamari

1 teaspoon dried thyme
Salt and pepper to taste
1 cup crispy fried onions

Instructions:

Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.

Add the sliced mushrooms and cook until they release their moisture and become tender, about 7-10 minutes.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for another 2 minutes.
Gradually add the vegetable broth and almond milk, stirring continuously to prevent lumps. Add the soy sauce and thyme.

Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
Combine the green beans and mushroom sauce in a large baking dish, stirring to coat the beans evenly.
Top with crispy fried onions and bake for 20-25 minutes, or until the casserole is bubbly and the onions are golden brown.

This Dairy-Free Green Bean Casserole is a delicious and inclusive addition to your Thanksgiving table. With its creamy mushroom sauce and crispy topping, it captures the essence of the traditional dish while accommodating dairy-free diets. It’s a guaranteed crowd-pleaser that everyone will love.

Dairy-Free Sweet Potato Casserole

Sweet Potato Casserole is a Thanksgiving staple, and this dairy-free version is just as comforting and delicious as the original. Topped with a crunchy pecan streusel, this dish combines the natural sweetness of sweet potatoes with warm spices, creating a perfect side or even a dessert for your holiday feast.

Dairy-Free Sweet Potato Casserole

Ingredients:

4 large sweet potatoes, peeled and cubed
1/4 cup coconut oil, melted

1/2 cup coconut milk
1/4 cup maple syrup
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For the Pecan Streusel Topping:

1/2 cup chopped pecans
1/4 cup almond flour
1/4 cup coconut sugar

1/4 cup coconut oil, melted
1/2 teaspoon ground cinnamon

Instructions:

Preheat your oven to 375°F (190°C). Grease a baking dish with coconut oil.
In a large pot, boil the sweet potatoes until tender, about 15-20 minutes. Drain and transfer to a large mixing bowl.
Add the melted coconut oil, coconut milk, maple syrup, cinnamon, nutmeg, and salt to the sweet potatoes. Mash until smooth and creamy.

Spread the sweet potato mixture evenly in the prepared baking dish.
In a small bowl, combine the pecans, almond flour, coconut sugar, melted coconut oil, and cinnamon to make the streusel topping. Mix until crumbly.
Sprinkle the pecan streusel evenly over the sweet potato mixture.

Bake for 25-30 minutes, or until the topping is golden brown and crisp.
Let cool slightly before serving.

This Dairy-Free Sweet Potato Casserole is a delightful and healthy take on a Thanksgiving favorite. The creamy sweet potatoes and crunchy pecan topping create a wonderful balance of textures and flavors that will have everyone coming back for seconds. It’s a must-have dish for your holiday spread.

Dairy-Free Garlic Mashed Potatoes

Garlic Mashed Potatoes are a comforting and essential side dish for Thanksgiving. This dairy-free version uses olive oil and almond milk to create a creamy and flavorful mash without the need for butter or cream. It’s a perfect accompaniment to any Thanksgiving main course and sure to be a hit with everyone at the table.

Ingredients:

3 lbs russet potatoes, peeled and cubed

4 cloves garlic, minced
1/4 cup olive oil
1 cup unsweetened almond milk, warmed

Salt and pepper to taste
Fresh chives, chopped (optional, for garnish)

Instructions:

In a large pot, cover the cubed potatoes with water and bring to a boil. Cook until potatoes are tender, about 15-20 minutes. Drain and return to the pot.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Pour the garlic and olive oil mixture over the drained potatoes. Add the warmed almond milk, salt, and pepper.

Mash the potatoes until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
Transfer the mashed potatoes to a serving bowl and garnish with chopped fresh chives if desired.

These Dairy-Free Garlic Mashed Potatoes are a creamy, flavorful, and healthy alternative to traditional mashed potatoes. The olive oil and almond milk create a rich texture, while the garlic adds a delightful aromatic flavor. This dish is a versatile and delicious addition to your Thanksgiving menu.

Dairy-Free Apple Crisp

Apple Crisp is a classic Thanksgiving dessert, and this dairy-free version is just as comforting and delicious as the traditional one. Made with sweet, tender apples and a crispy oat topping, this dessert is perfect for ending your holiday meal on a sweet note. Serve it warm with a scoop of dairy-free ice cream for an extra special treat.

Ingredients:

6 cups apples, peeled, cored, and sliced

1 tablespoon lemon juice
1/4 cup coconut sugar
1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the Topping:

1 cup rolled oats

1/2 cup almond flour
1/2 cup coconut sugar
1/3 cup coconut oil, melted

1 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C). Grease a baking dish with coconut oil.
In a large bowl, toss the sliced apples with lemon juice, coconut sugar, cinnamon, and nutmeg. Spread the apple mixture evenly in the prepared baking dish.
In a separate bowl, combine the rolled oats, almond flour, coconut sugar, melted coconut oil, cinnamon, and salt. Mix until crumbly.

Sprinkle the oat topping evenly over the apples.
Bake for 40-45 minutes, or until the topping is golden brown and the apples are tender.
Let the apple crisp cool slightly before serving.

This Dairy-Free Apple Crisp is a delicious and easy-to-make dessert that captures the essence of fall. The combination of sweet, spiced apples and the crispy oat topping is irresistible. It’s a perfect ending to your Thanksgiving meal and sure to be loved by everyone at the table.

Dairy-Free Pumpkin Pie

Pumpkin pie is a quintessential Thanksgiving dessert, and this dairy-free version ensures everyone can indulge in this holiday favorite. Made with coconut milk and a blend of warm spices, this pie delivers a rich and creamy texture without any dairy. It’s the perfect way to conclude your Thanksgiving feast.

Ingredients:

1 pre-made dairy-free pie crust
1 (15 oz) can pumpkin puree
1 cup full-fat coconut milk
3/4 cup coconut sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, coconut milk, coconut sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract. Mix until smooth.
Pour the pumpkin mixture into the pre-made pie crust.
Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
Let the pie cool completely before serving.

This Dairy-Free Pumpkin Pie is a delightful and creamy dessert that embodies the flavors of the season. The combination of pumpkin and spices with the richness of coconut milk creates a luscious and satisfying pie that will be a hit at your Thanksgiving table. Enjoy it with a dollop of dairy-free whipped cream for an extra special treat.

Dairy-Free Cranberry Sauce

Cranberry sauce is a vibrant and tangy addition to any Thanksgiving spread. This dairy-free version is sweetened with maple syrup and enhanced with orange zest, providing a fresh and zesty twist on the classic. It’s simple to make and adds a beautiful splash of color and flavor to your holiday meal.

Ingredients:

12 oz fresh cranberries
1/2 cup maple syrup
1/2 cup water
Zest and juice of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions:

In a medium saucepan, combine the cranberries, maple syrup, water, orange zest, orange juice, cinnamon, and nutmeg.
Bring to a boil over medium heat, then reduce the heat and simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
Remove from heat and let cool. The sauce will continue to thicken as it cools.
Transfer to a serving dish and refrigerate until ready to serve.

This Dairy-Free Cranberry Sauce is a refreshing and tangy complement to your Thanksgiving meal. The combination of cranberries, maple syrup, and orange zest creates a delicious balance of sweet and tart flavors. It’s a quick and easy recipe that adds a homemade touch to your holiday feast.

Dairy-Free Cornbread

Cornbread is a comforting and versatile side dish that pairs perfectly with Thanksgiving favorites. This dairy-free version uses almond milk and coconut oil to achieve a moist and tender crumb. It’s an excellent addition to your holiday table, offering a touch of sweetness and a lot of flavor.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsweetened almond milk
1/4 cup coconut oil, melted
2 large eggs

Instructions:

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet.
In a large mixing bowl, whisk together the cornmeal, flour, coconut sugar, baking powder, and salt.
In a separate bowl, combine the almond milk, melted coconut oil, and eggs. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared baking dish or skillet.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let cool slightly before slicing and serving.

This Dairy-Free Cornbread is a delightful and flavorful addition to your Thanksgiving meal. Its moist and tender texture, combined with a hint of sweetness, makes it a perfect side dish for any holiday spread. Serve it warm with a drizzle of honey or alongside your favorite Thanksgiving dishes for a truly comforting experience.

Dairy-Free Stuffed Mushrooms

Stuffed mushrooms are a delectable appetizer that perfectly complements a Thanksgiving spread. This dairy-free version features a savory filling made with breadcrumbs, garlic, and fresh herbs, creating a delicious bite-sized treat. These mushrooms are sure to impress your guests and are an excellent addition to your holiday menu.

Ingredients:

24 large white mushrooms, stems removed and finely chopped
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup breadcrumbs (ensure they are dairy-free)
1/4 cup fresh parsley, finely chopped
1/4 cup vegetable broth
Salt and pepper to taste
1 tablespoon nutritional yeast (optional, for a cheesy flavor)

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the breadcrumbs, parsley, and vegetable broth. Cook for another 2-3 minutes until the mixture is well combined and slightly moistened.
Season with salt, pepper, and nutritional yeast, if using.
Fill each mushroom cap with the breadcrumb mixture and place on the prepared baking sheet.
Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Let cool slightly before serving.

These Dairy-Free Stuffed Mushrooms are a tasty and elegant appetizer that will be a hit at your Thanksgiving gathering. The combination of savory filling and tender mushrooms creates a mouthwatering bite that’s perfect for starting your holiday feast. They’re easy to prepare and add a touch of sophistication to your menu.

Dairy-Free Gravy

Gravy is an essential component of any Thanksgiving meal, and this dairy-free version ensures that everyone can enjoy this savory sauce. Made with vegetable broth and thickened with a roux, this gravy is rich, flavorful, and perfect for drizzling over your turkey and mashed potatoes.

Ingredients:

1/4 cup olive oil
1/4 cup all-purpose flour
2 cups vegetable broth
1 tablespoon soy sauce or tamari
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions:

In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk continuously to form a roux. Cook for 2-3 minutes until the mixture is lightly browned.
Gradually add the vegetable broth, whisking constantly to avoid lumps.
Stir in the soy sauce, onion powder, garlic powder, and thyme.
Bring the mixture to a simmer and cook until the gravy has thickened, about 5-7 minutes.
Season with salt and pepper to taste.
Serve warm, drizzled over turkey, mashed potatoes, or stuffing.

This Dairy-Free Gravy is a rich and flavorful sauce that perfectly complements your Thanksgiving dishes. Its smooth texture and savory taste enhance the flavors of your meal, making it a must-have for your holiday table. Easy to make and delicious, it’s sure to become a new family favorite.

Dairy-Free Butternut Squash Soup

Butternut squash soup is a warm and comforting dish that’s perfect for starting your Thanksgiving meal. This dairy-free version is creamy and flavorful, made with coconut milk and a blend of spices. It’s a delightful way to incorporate seasonal produce into your holiday menu.

Ingredients:

1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh cilantro, chopped (optional, for garnish)

Instructions:

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 25-30 minutes, or until tender and caramelized.
In a large pot, heat the remaining olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the roasted butternut squash, vegetable broth, coconut milk, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
Using an immersion blender or working in batches with a regular blender, purée the soup until smooth and creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro if desired.

This Dairy-Free Butternut Squash Soup is a cozy and flavorful addition to your Thanksgiving menu. The creamy texture and aromatic spices create a delicious and satisfying dish that’s perfect for the season. It’s an elegant starter that sets the tone for a festive and enjoyable meal.

Dairy-Free Green Bean Casserole

Green bean casserole is a classic Thanksgiving side dish, but traditional recipes often include dairy. This dairy-free version uses a creamy mushroom sauce made from coconut milk and vegetable broth, along with crispy fried onions, to create a delicious and comforting dish that everyone can enjoy.

Ingredients:

1 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup vegetable broth
1 cup full-fat coconut milk
2 tablespoons cornstarch mixed with 2 tablespoons water
1 teaspoon soy sauce or tamari
Salt and pepper to taste
1 cup crispy fried onions (ensure they are dairy-free)

Instructions:

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until tender-crisp. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
Add the mushrooms and cook until they release their moisture and begin to brown, about 7 minutes.
Stir in the vegetable broth and coconut milk. Bring to a simmer.
Add the cornstarch mixture and soy sauce. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked green beans and mushroom sauce. Transfer to a baking dish.
Sprinkle the crispy fried onions over the top.
Bake for 15-20 minutes, or until the casserole is bubbly and the onions are golden brown.
Let cool slightly before serving.

This Dairy-Free Green Bean Casserole is a savory and comforting side dish that will be a hit at your Thanksgiving table. The creamy mushroom sauce and crispy fried onions create a perfect balance of textures and flavors, making it a must-have for your holiday feast. Enjoy this classic dish with a dairy-free twist!

Dairy-Free Sweet Potato Casserole

Sweet potato casserole is a beloved Thanksgiving side dish, known for its sweet and savory flavors. This dairy-free version uses coconut milk and coconut oil to create a creamy and rich base, topped with a crunchy pecan streusel. It’s a delightful and indulgent dish that will please everyone at the table.

Ingredients:

4 large sweet potatoes, peeled and cubed
1/2 cup coconut milk
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

For the Topping:

1/2 cup pecans, chopped
1/4 cup almond flour
2 tablespoons coconut oil, melted
2 tablespoons coconut sugar

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large pot, bring water to a boil. Add the sweet potatoes and cook until tender, about 15 minutes. Drain and transfer to a large mixing bowl.
Add the coconut milk, melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Mash until smooth and creamy.
Spread the sweet potato mixture evenly in the prepared baking dish.
In a small bowl, combine the chopped pecans, almond flour, melted coconut oil, and coconut sugar. Mix until crumbly.
Sprinkle the pecan mixture over the sweet potatoes.
Bake for 25-30 minutes, or until the topping is golden brown and crispy.
Let cool slightly before serving.

This Dairy-Free Sweet Potato Casserole is a delicious and comforting addition to your Thanksgiving menu. The creamy sweet potatoes paired with the crunchy pecan topping create a perfect balance of flavors and textures. It’s a dish that embodies the warmth and sweetness of the holiday season.

Dairy-Free Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a nutritious and flavorful side dish that can easily be made dairy-free. This recipe features Brussels sprouts roasted to perfection and drizzled with a tangy balsamic glaze. It’s a simple yet elegant dish that adds a burst of flavor and color to your Thanksgiving spread.

Ingredients:

1 1/2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
2 tablespoons maple syrup

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, or until the Brussels sprouts are tender and caramelized, stirring halfway through.
While the Brussels sprouts are roasting, combine the balsamic vinegar and maple syrup in a small saucepan. Bring to a simmer over medium heat and cook until the mixture has reduced and thickened, about 5-7 minutes.
Remove the Brussels sprouts from the oven and transfer to a serving dish.
Drizzle the balsamic glaze over the roasted Brussels sprouts.
Serve immediately.

These Dairy-Free Roasted Brussels Sprouts with Balsamic Glaze are a flavorful and elegant side dish that’s perfect for Thanksgiving. The combination of tender, caramelized Brussels sprouts and the tangy-sweet balsamic glaze creates a delightful and healthy addition to your holiday meal. Enjoy this simple yet sophisticated dish that will impress your guests.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.