Best Raw Vegan Thanksgiving Recipes for a Healthy Feast

Thanksgiving is a time to gather with loved ones, share gratitude, and indulge in delicious food. For those embracing a raw vegan lifestyle, traditional holiday dishes can sometimes feel limiting or uninspiring.

But fear not! You can create a vibrant, festive, and nourishing Thanksgiving menu that’s entirely plant-based and free of cooking heat.

Raw vegan recipes showcase the natural flavors and textures of fresh produce, nuts, and fruits, offering a refreshing and wholesome twist on holiday classics. Whether you’re a seasoned raw foodie or exploring plant-based options for the first time, these recipes will delight your palate and impress your guests.

Below, you’ll find a selection of the best raw vegan Thanksgiving recipes that capture the spirit of the holiday while keeping your meal clean, colorful, and full of life. From savory sides to decadent desserts, these dishes prove that raw vegan cooking can be festive, comforting, and downright delicious.

Why You’ll Love This Recipe

Raw vegan Thanksgiving recipes are bursting with vibrant colors, fresh flavors, and nutrient-dense ingredients. They require minimal preparation time and no oven or stovetop, making them perfect for a stress-free holiday meal.

These dishes are naturally gluten-free, dairy-free, and free from processed sugars, ensuring everyone at your table can enjoy them without worry.

Additionally, raw vegan recipes tend to be lighter and easier to digest, leaving you feeling energized rather than sluggish after your Thanksgiving feast. Plus, they highlight the beauty of seasonal produce like pumpkins, cranberries, nuts, and greens, making your table both beautiful and healthy.

Ingredients

• For Raw Vegan Stuffed Mushrooms: large portobello mushrooms, walnuts, sun-dried tomatoes, fresh parsley, garlic, lemon juice, nutritional yeast, sea salt
• For Cauliflower “Mashed Potatoes”: cauliflower florets, raw cashews, lemon juice, garlic powder, sea salt, fresh chives
• For Pumpkin Pie Cheesecake: raw pumpkin puree, soaked cashews, maple syrup, coconut oil, almond meal, cinnamon, nutmeg, ginger
• For Cranberry Orange Sauce: fresh cranberries, orange zest, raw agave nectar, water, cinnamon stick
• For Kale Salad with Pomegranate: fresh kale, pomegranate seeds, sliced almonds, avocado, lemon juice, olive oil, sea salt

Equipment

• High-speed blender or food processor
• Dehydrator (optional, for crisp toppings)
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Spatulas and wooden spoons
• Glass pie dish or small jars (for cheesecake)

Instructions

Raw Vegan Stuffed Mushrooms

1. Prepare the mushrooms: Remove the stems from the portobellos and gently scoop out the inside to create a cavity for stuffing.
2. Make the filling: In a food processor, combine 1 cup walnuts, 1/2 cup sun-dried tomatoes, 2 cloves garlic, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, fresh parsley, and a pinch of sea salt. Pulse until the mixture is crumbly but holds together.
3. Stuff the mushrooms: Fill each mushroom cap generously with the walnut mixture and set aside.
4. Optional crisp topping: If you have a dehydrator, sprinkle a little nutritional yeast and crushed walnuts on top and dehydrate for 1-2 hours at 115°F for a crunchy finish.
5. Serve chilled or at room temperature.

Cauliflower “Mashed Potatoes”

1. Soak cashews: Soak 1 cup raw cashews in water for at least 2 hours, then drain.
2. Prepare cauliflower: Roughly chop 1 medium cauliflower head.
3. Blend: In a blender, combine cauliflower, soaked cashews, 2 tablespoons lemon juice, 1 teaspoon garlic powder, and sea salt to taste. Blend until smooth and creamy.
4. Garnish: Stir in chopped fresh chives before serving.

Pumpkin Pie Cheesecake

1. Make the crust: In a food processor, pulse 1 cup almond meal, 1/4 cup dates (soaked if needed), and a pinch of cinnamon until crumbly but sticky. Press into a glass pie dish or jars.
2. Prepare the filling: Blend 2 cups soaked cashews, 1 cup raw pumpkin puree, 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger until silky smooth.
3. Assemble: Pour filling over crust and smooth the top.
4. Chill: Refrigerate for at least 4 hours or overnight until firm.
5. Serve: Garnish with a sprinkle of cinnamon or chopped pecans.

Cranberry Orange Sauce

1. Combine ingredients: In a blender, mix 2 cups fresh cranberries, 1/4 cup raw agave nectar, 1/2 cup water, and the zest of one orange.
2. Flavor: Add a cinnamon stick and blend lightly to keep some texture.
3. Chill: Transfer to a bowl and refrigerate for at least 2 hours before serving.

Kale Salad with Pomegranate

1. Massage kale: Remove stems from 1 bunch kale, chop finely, and massage with 1 tablespoon olive oil and sea salt until tender.
2. Add toppings: Toss with 1/2 cup pomegranate seeds, 1/4 cup sliced almonds, and diced avocado.
3. Dress: Drizzle with fresh lemon juice and toss gently.

Tips & Variations

For an extra burst of flavor, add fresh herbs like thyme or rosemary to your stuffed mushrooms. You can also experiment with different nuts—pecans or macadamias work well in the cheesecake crust for a unique twist.

If you don’t have a dehydrator, simply serve the stuffed mushrooms without the crisp topping; they’re delicious either way.

For a sweeter cranberry sauce, swap agave nectar with raw honey or maple syrup, adjusting to your preferred sweetness.

Nutrition Facts

Serving Suggestions

Serve your raw vegan stuffed mushrooms alongside the creamy cauliflower mash for a satisfying main course. Complement the meal with the crisp kale salad to add freshness and texture.

For a sweet finish, slice the pumpkin pie cheesecake and drizzle it with extra maple syrup if desired. The tangy cranberry orange sauce is perfect as a vibrant condiment to brighten every bite.

If you want to explore more plant-based recipes to diversify your holiday menu, check out this delightful Kosher Sushi Salad Recipe for a refreshing side, or the rich and flavorful Jamaican Minced Beef Recipes (vegan version) to add some spice to your feast.

For a sweet bread alternative, try the Marzipan Challah Recipe to round out your table with a touch of sweetness.

Conclusion

Creating a raw vegan Thanksgiving menu is a wonderful way to celebrate the holiday with fresh, wholesome ingredients that nourish your body and delight your senses. These recipes prove that you don’t have to sacrifice flavor or festivity when choosing a plant-based lifestyle.

With vibrant colors, bold flavors, and satisfying textures, your Thanksgiving table will be both beautiful and bountiful.

Whether you’re hosting a full raw vegan feast or incorporating a few dishes into a traditional spread, these recipes offer easy, delicious options that everyone can enjoy. Embrace the season’s best produce and make your holiday meal memorable and healthful.

Happy Thanksgiving and happy eating!

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