Non Dairy Thanksgiving Recipes Everyone Will Love

Thanksgiving is a time for family, gratitude, and of course, delicious food. But if you’re avoiding dairy for health reasons, dietary preferences, or simply want to try something new, traditional Thanksgiving meals might feel limiting.

The good news? You can create a festive, mouthwatering, and entirely non-dairy Thanksgiving feast that everyone will love.

From creamy mashed potatoes without butter or cream to savory stuffing and vibrant vegetable sides, these recipes prove that dairy-free doesn’t mean flavor-free.

In this post, I’ll guide you through some of the best non-dairy Thanksgiving recipes that bring warmth, comfort, and holiday cheer to your table. Whether you’re vegan, lactose intolerant, or just curious, these dishes are easy to prepare and guaranteed to impress your guests.

Let’s get inspired to celebrate with food that’s both kind to your body and delightfully festive!

Why You’ll Love This Recipe

These non-dairy Thanksgiving recipes are designed to be inclusive, healthy, and flavorful without compromising on tradition. Eliminating dairy doesn’t mean giving up creamy textures or rich tastes; instead, these dishes use plant-based alternatives like coconut milk, olive oil, and nut butters to achieve that perfect comfort food experience.

Not only are these recipes allergy-friendly, but they are also suitable for vegans and anyone looking to reduce animal products. Plus, many of these dishes can be made ahead of time, making your holiday prep less stressful.

You’ll enjoy vibrant colors, fresh herbs, and a wonderful mix of textures that bring the spirit of Thanksgiving alive.

Ingredients

• For Non-Dairy Mashed Potatoes: 3 lbs Yukon gold potatoes, 1/2 cup unsweetened almond milk, 3 tbsp olive oil, 2 cloves garlic (minced), salt and pepper to taste
• For Vegan Stuffing: 8 cups cubed gluten-free bread, 1 cup chopped celery, 1 cup diced onion, 1/2 cup chopped fresh parsley, 2 tsp dried sage, 1 tsp dried thyme, 3 cups vegetable broth, 1/4 cup olive oil, salt and pepper
• For Roasted Brussels Sprouts: 1 lb Brussels sprouts (halved), 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp maple syrup, salt and pepper
• For Cranberry Sauce: 12 oz fresh cranberries, 1/2 cup orange juice, 1/3 cup maple syrup, 1 tsp grated orange zest
• For Pumpkin Soup: 4 cups pumpkin puree, 1 onion (chopped), 3 cloves garlic (minced), 4 cups vegetable broth, 1 cup coconut milk, 1 tsp ground cinnamon, 1/2 tsp nutmeg, salt and pepper

Equipment

• Large pot for boiling potatoes
• Large mixing bowl
• Large baking dish for stuffing
• Roasting pan or sheet for Brussels sprouts
• Medium saucepan for cranberry sauce
• Blender or immersion blender for pumpkin soup
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon or spatula

Instructions

1. Make Non-Dairy Mashed Potatoes: Peel and chop the potatoes into chunks. Place them in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain the potatoes and return to the pot. Add minced garlic, olive oil, and almond milk. Mash until smooth and creamy. Season with salt and pepper. Keep warm.
3. Prepare Vegan Stuffing: Preheat oven to 350°F (175°C). In a large pan, heat olive oil over medium heat. Sauté onions and celery until soft, about 5 minutes.
4. In a large bowl, combine bread cubes, sautéed vegetables, parsley, sage, thyme, salt, and pepper. Pour vegetable broth over the mixture and toss gently until moistened.
5. Transfer the mixture to a greased baking dish and bake for 30-35 minutes until golden on top.
6. Roast Brussels Sprouts: Toss halved Brussels sprouts with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, stirring halfway through.
7. Make Cranberry Sauce: In a saucepan, combine cranberries, orange juice, maple syrup, and orange zest. Bring to a simmer over medium heat and cook until cranberries burst and sauce thickens, about 10-15 minutes. Remove from heat and let cool.
8. Prepare Pumpkin Soup: In a large pot, sauté onions and garlic in a bit of olive oil until translucent. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.
9. Remove from heat and blend the soup until smooth. Stir in coconut milk and warm through before serving.

Tips & Variations

Remember to taste as you go and adjust seasonings for your preference. For extra creaminess in mashed potatoes, try adding a spoonful of vegan butter or cashew cream. If you want a nut-free option for the stuffing, omit nuts and increase the celery for crunch.

For a festive twist, add dried cranberries or chopped apples to the stuffing. Roasted Brussels sprouts can be enhanced with toasted pecans or a sprinkle of nutritional yeast for a cheesy flavor without dairy.

If pumpkin soup feels too thick, thin it with additional vegetable broth or almond milk. For more variety, you could also explore our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food to complement your meal.

Nutrition Facts

Serving Suggestions

This non-dairy Thanksgiving meal pairs beautifully with fresh, crisp salads such as a Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. Add some crusty bread or gluten-free rolls to round out the meal.

For a complete plant-based holiday feast, you might also want to serve a hearty main dish like a nut roast or a lentil loaf. Don’t forget dessert!

Check out our collection of Best Vegan Chocolate Recipes for Decadent Desserts to satisfy your sweet tooth.

Conclusion

Creating a non-dairy Thanksgiving feast is easier and more delicious than you might think. These recipes offer cozy, flavorful dishes that celebrate the spirit of the holiday without compromising dietary needs.

By using wholesome, plant-based ingredients and simple cooking techniques, you can enjoy a festive table filled with dishes everyone will appreciate.

This year, embrace the opportunity to try something new and inclusive. Whether you’re cooking for dairy-free guests or exploring plant-based eating yourself, these recipes will bring joy and warmth to your Thanksgiving celebration.

For more inspiration and easy plant-based meals, explore our other delicious offerings like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or Vegan Recipes No Tofu: Delicious Plant-Based Meals.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Non-Dairy Roasted Butternut Squash Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, comforting soup perfect for a non-dairy Thanksgiving. Made with roasted butternut squash and coconut milk for richness.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 large butternut squash (about 3 lbs), peeled and cubed”, “2 tablespoons olive oil”, “1 large onion, chopped”, “3 cloves garlic, minced”, “4 cups vegetable broth”, “1 cup full-fat coconut milk”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground nutmeg”, “Salt and pepper to taste”, “Fresh thyme for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Toss butternut squash cubes with olive oil, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Spread squash on a baking sheet and roast for 30 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “In a large pot, saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add roasted squash and vegetable broth to the pot; simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Blend soup until smooth using an immersion blender.”}, {“@type”: “HowToStep”, “text”: “Stir in coconut milk, cinnamon, and nutmeg; heat through.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning as needed and garnish with fresh thyme before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “10 g”, “carbohydrateContent”: “22 g”}}