10 Dairy Free Thanksgiving Recipes That Keep the Feast Rich and Creamy

Thanksgiving has a way of sneaking butter and cream into nearly every dish on the table, which makes dairy free cooking feel harder than it actually is. The good news is that the ingredients doing the heavy lifting, roasted vegetables, rich stock, toasted nuts, sweet potatoes, are naturally dairy free. What you need is a set of recipes that treat that as the starting point rather than a limitation.

Start with the creamiest mashed potatoes if you want the classic comfort, go for the green bean casserole when you need a casserole that actually holds its crunch, pick the cornbread stuffing if you like your dressing with real texture, and the pumpkin pie with coconut cream will change how you think about the end of the meal.

Which Dairy Free Thanksgiving Recipes Should You Make?

Creamy Dairy Free Mashed Potatoes

You get the same spoon-soft texture and buttery finish here without a drop of cream, and nobody at your table will ask what is missing. I make these every year because they hold up well under gravy and reheat cleanly the next day.

Ingredients (makes 8 servings)

• Yukon Gold potatoes, peeled and quartered: 1.4 kg (3 lb)
• Unsalted dairy free butter: 120 g (1/2 cup)
• Unsweetened oat milk, warmed: 180 ml (3/4 cup)
• Garlic cloves, smashed: 3
• Fresh parsley, chopped: 2 tbsp
• Salt: 2 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Drop the 1.4 kg of quartered potatoes into a large pot and cover them with cold water by about 2 inches. Stir in 1 tsp of the salt, bring the water to a boil over high heat, then lower it so the water simmers gently for 14 to 16 minutes.

Step 2: Check the potatoes with a fork after 14 minutes; you want them to slide right off with no resistance. Drain them into a colander and let them sit for 2 minutes so the surface water steams away.

Step 3: Return the pot to medium heat and melt 60 g (1/4 cup) of the dairy free butter with the 3 smashed garlic cloves. Cook for 1 minute until the garlic smells toasty, then pull the pot off the heat.

Step 4: Press the drained potatoes through a ricer into the pot, or mash them by hand if you like a few small lumps. Fold in the remaining butter and pour in the warmed oat milk in two additions, beating with a spoon after each one.

Step 5: Season with the remaining 1 tsp salt and the black pepper, then fold in the chopped parsley. Heap them into a warm serving bowl with a pat of dairy free butter on top.

Dairy Free Green Bean Casserole

The fried onion topping stays shatteringly crisp because there is no cream to soften it, and the mushroom sauce tastes deep and savory on its own. This is the version I would serve to someone who says they never liked green bean casserole.

Ingredients (makes 6 servings)

• Fresh green beans, trimmed: 680 g (1 1/2 lb)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Dairy free butter: 60 g (1/4 cup)
• All purpose flour: 60 g (1/2 cup)
• Chicken or vegetable stock: 480 ml (2 cups)
• Unsweetened almond milk: 240 ml (1 cup)
• Crispy fried onions: 170 g (2 cups)
• Garlic powder: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the 680 g of green beans for 4 minutes exactly. Drain them and run cold water over them right away so they keep their color and snap.

Step 2: Heat the 60 g dairy free butter in a large skillet over medium high heat, then add the 450 g sliced mushrooms. Let them sit for 3 minutes before you stir, so the first side browns, then cook them for 5 more minutes until they shrink and release their liquid.

Step 3: Sprinkle the 60 g flour over the mushrooms and stir it in for 1 full minute to cook the raw taste out. Pour in the 480 ml stock slowly while you whisk, followed by the 240 ml almond milk, and keep stirring for 4 to 5 minutes as the sauce thickens enough to coat a spoon.

Step 4: Season the sauce with the garlic powder, salt, and black pepper, then fold in the blanched green beans. Scrape everything into a 9 by 13 inch baking dish and bake at 190 C (375 F) for 18 minutes.

Step 5: Pull the dish out and scatter all 170 g of crispy fried onions across the top. Return it to the oven for 5 minutes until the onions toast a shade darker, and serve it hot from the dish.

Roasted Garlic and Herb Stuffing

Roasting the bread first gives you stuffing with real edges, crisp on top and soft in the middle, instead of one soft block. The olive oil and stock carry enough richness that nobody thinks about butter.

Ingredients (makes 8 servings)

• Sourdough or country bread, cut into cubes: 680 g (1 1/2 lb)
• Olive oil: 80 ml (1/3 cup)
• Yellow onion, diced: 1 large
• Celery stalks, diced: 3
• Fresh sage, chopped: 2 tbsp
• Fresh thyme, chopped: 2 tbsp
• Fresh rosemary, chopped: 1 tbsp
• Chicken or vegetable stock: 480 ml (2 cups)
• Large eggs, beaten: 2
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Spread the 680 g bread cubes over two baking sheets and toast them at 175 C (350 F) for 12 minutes, tossing once, until they are dry on the outside but still pale in the middle. Tip them into a very large bowl.

Step 2: Warm the 80 ml olive oil in a skillet over medium heat and add the diced onion and celery. Cook for 7 minutes until the onion turns translucent, then add the sage, thyme, and rosemary for 1 minute until they smell sharp and grassy.

Step 3: Pour the onion mixture over the bread cubes and add the salt and pepper. Drizzle in the 480 ml stock a little at a time while you fold with a spatula, stopping when the bread is damp all through but not sodden.

Step 4: Fold in the 2 beaten eggs, then scrape the stuffing into a greased 9 by 13 inch baking dish and press it into an even layer. Cover with foil and bake at 175 C (350 F) for 25 minutes.

Step 5: Remove the foil and bake for 15 more minutes so the top turns deeply golden and crisp. Spoon it out while it is still steaming.

Sweet Potato Casserole with Pecan Crumble

The topping here is pure crunch, toasted pecans held together with brown sugar and oats, and it sits on a mash that is silky without any marshmallow fluff. You can assemble the whole dish a day ahead and bake it while the turkey rests.

Ingredients (makes 8 servings)

• Sweet potatoes, peeled and cubed: 1.4 kg (3 lb)
• Unsweetened almond milk: 120 ml (1/2 cup)
• Dairy free butter: 60 g (1/4 cup)
• Brown sugar: 100 g (1/2 cup)
• Vanilla extract: 2 tsp
• Ground cinnamon: 1 tsp
• Pecan halves, roughly chopped: 150 g (1 1/2 cups)
• Old fashioned oats: 80 g (1 cup)
• Salt: 1/2 tsp

Instructions

Step 1: Put the 1.4 kg sweet potato cubes in a large pot of cold salted water and boil them for 15 to 18 minutes. You know they are ready when a fork sinks in without any pushback.

Step 2: Drain the sweet potatoes well and mash them with 60 ml (1/4 cup) of the almond milk, 30 g (2 tbsp) of the dairy free butter, 50 g (1/4 cup) of the brown sugar, the vanilla, and the cinnamon. Keep mashing until the mixture is smooth with no dry streaks.

Step 3: Spread the mash into a 9 by 13 inch baking dish and smooth the top. The layer should sit about halfway up the sides, so you have room for the crumble.

Step 4: Work together the remaining 50 g brown sugar, the remaining almond milk, the remaining dairy free butter, the oats, the chopped pecans, and the 1/2 tsp salt with your fingers until it clumps. Scatter it over the sweet potato in big craggy pieces.

Step 5: Bake at 175 C (350 F) for 25 minutes, until the topping is deep brown and the edges of the mash bubble. Serve it hot with a spoon, not a spatula, so nobody crushes the crunch.

Dairy Free Cornbread Dressing

Cornbread makes a dressing with a crumbly, almost sandy texture that sops up stock differently than wheat bread does. This is the one I make when I want bites with real substance rather than a soft casserole.

Ingredients (makes 10 servings)

• Cornbread, crumbled: 900 g (2 lb)
• Olive oil: 60 ml (1/4 cup)
• Yellow onion, diced: 1 large
• Green bell pepper, diced: 1
• Celery stalks, diced: 2
• Vegetable stock: 720 ml (3 cups)
• Large eggs, beaten: 2
• Poultry seasoning: 1 tbsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Spread the 900 g crumbled cornbread across a baking sheet and dry it in a 150 C (300 F) oven for 15 minutes, stirring once halfway through. You want the crumbs to feel dry to the touch but not browned.

Step 2: Heat the 60 ml olive oil in a skillet over medium heat and soften the onion, bell pepper, and celery for 6 minutes. Add the poultry seasoning, salt, and pepper and cook 1 minute more so the spices wake up.

Step 3: Whisk the 3 cups of stock with the 2 beaten eggs in a large bowl, then add the dried cornbread and the cooked vegetables. Fold everything with a spatula until the stock is absorbed, about 2 minutes of gentle mixing.

Step 4: Pour the dressing into a greased 9 by 13 inch pan and cover it with foil. Bake at 175 C (350 F) for 30 minutes with the foil on.

Step 5: Pull the foil off and bake 15 minutes longer, until the surface turns lightly browned and a spoon leaves a clean impression. Scoop it out in big broken pieces so everyone gets some edge and some middle.

Maple Roasted Brussels Sprouts

These come out of the oven sticky at the edges, deeply caramelized where they touch the pan, and brightened with a squeeze of orange right at the end. The maple syrup turns into a glaze as it roasts rather than a dressing, so nothing gets soupy.

Ingredients (makes 6 servings)

• Brussels sprouts, trimmed and halved: 680 g (1 1/2 lb)
• Olive oil: 60 ml (1/4 cup)
• Maple syrup: 60 ml (1/4 cup)
• Dijon mustard: 1 tbsp
• Smoked paprika: 1 tsp
• Orange, zested and juiced: 1
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Heat your oven to 220 C (425 F) and line a large rimmed baking sheet with parchment. Whisk the 60 ml olive oil with the 60 ml maple syrup, the Dijon mustard, the smoked paprika, salt, and pepper in a big bowl.

Step 2: Toss the 680 g halved Brussels sprouts in the maple mixture until every cut side glistens. Tip them onto the sheet and turn them all cut side down, which gives you the deepest browning.

Step 3: Roast for 22 to 25 minutes without stirring, so the bottoms develop a dark, almost charred crust while the tops steam tender. The kitchen will smell sweet and smoky around the 15 minute mark.

Step 4: Squeeze half the orange over the hot sprouts and scatter over the zest, then toss once so everything shines. Serve them in a shallow bowl while they still crackle at the edges.

Creamy Dairy Free Mac and Cheese

The sauce starts with soaked cashews and roasted vegetables, so it comes out velvety and orange rather than thin and chalky. This one gets asked for by name at my table, and it bakes up with a crisp breadcrumb lid.

Ingredients (makes 8 servings)

• Elbow macaroni: 450 g (1 lb)
• Raw cashews, soaked in hot water: 150 g (1 cup)
• Carrot, peeled and chopped: 1 medium
• Yukon Gold potato, peeled and chopped: 1 small
• Nutritional yeast: 60 g (3/4 cup)
• Unsweetened almond milk: 720 ml (3 cups)
• Lemon juice: 2 tbsp
• Garlic powder: 1 tsp
• Turmeric: 1/2 tsp
• Panko breadcrumbs: 50 g (1/2 cup)
• Olive oil, for the topping: 2 tbsp
• Salt: 1 1/2 tsp

Instructions

Step 1: Cook the 450 g macaroni in heavily salted boiling water for 2 minutes less than the package says, so it stays slightly firm in the middle. Drain it and set it aside while you build the sauce.

Step 2: Simmer the chopped carrot and potato in a small pot of water for 12 minutes until both are fork tender. Drain them and add them to a blender with the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, turmeric, and 1 1/2 tsp salt.

Step 3: Blend on high for 2 full minutes until the sauce is completely smooth with no graininess left. Taste it here and add a pinch more salt or a few drops of lemon if it needs a lift.

Step 4: Pour the sauce over the cooked pasta in a large bowl and fold until every piece is coated. Scrape it into a 9 by 13 inch baking dish and smooth the surface with the back of your spoon.

Step 5: Stir the 50 g panko with the 2 tbsp olive oil and scatter it over the top. Bake at 190 C (375 F) for 20 minutes, until the top is golden and the sauce bubbles up around the edges.

Coconut Cream Pumpkin Pie

Full fat coconut cream whips into a filling that slices clean and tastes lush, with none of the watery edge that some dairy free pies get. The crust uses oil and a splash of cold water, so it stays flaky and easy to roll.

Ingredients (makes 1 pie, 8 slices)

• Pumpkin puree: 425 g (1 can, 15 oz)
• Full fat coconut cream: 400 ml (1 can, 13.5 oz)
• Brown sugar: 150 g (3/4 cup)
• Cornstarch: 2 tbsp
• Ground cinnamon: 1 1/2 tsp
• Ground ginger: 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Vegan pie crust, unbaked: 1
• Vanilla extract: 1 tsp
• Salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 190 C (375 F). Whisk the 425 g pumpkin puree with the 400 ml coconut cream, brown sugar, cornstarch, cinnamon, ginger, nutmeg, vanilla, and salt in a large bowl until the mixture is glossy and smooth.

Step 2: Roll the pie crust into a 9 inch pie plate and crimp the edges with your fingers. Pour in the pumpkin filling and give the plate a gentle jiggle so the top levels out.

Step 3: Bake for 50 to 55 minutes, and start checking at the 45 minute mark. You want the edges puffed and set while the center still shivers like a soft custard when you nudge the pan.

Step 4: Let the pie cool on a wire rack for 1 hour, then refrigerate it for at least 4 hours so the custard firms up all the way through. Slice it cold with a warm knife, wiping the blade between cuts for clean edges.

Dairy Free Sausage and Apple Stuffing

The sausage brings savory depth and the apples go jammy and sweet as they roast, so every forkful has a little contrast. I use chicken apple sausage for the built in seasoning, which saves you a whole list of dried spices.

Ingredients (makes 10 servings)

• Crusty bread, cubed: 680 g (1 1/2 lb)
• Chicken apple sausage, casings removed: 450 g (1 lb)
• Olive oil: 45 ml (3 tbsp)
• Yellow onion, diced: 1 large
• Celery stalks, diced: 2
• Crisp apples, cored and diced: 2
• Vegetable stock: 480 ml (2 cups)
• Large eggs, beaten: 2
• Fresh sage, chopped: 1 tbsp
• Fresh thyme, chopped: 1 tbsp
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Toast the 680 g bread cubes on two sheet pans at 175 C (350 F) for 12 minutes until dry and lightly golden, then throw them into your biggest mixing bowl.

Step 2: Cook the 450 g sausage meat in a large skillet over medium high heat, breaking it up with a wooden spoon, for 6 to 7 minutes until it browns and leaves a dark crust on the pan. Scoop it out with a slotted spoon and leave the drippings behind.

Step 3: Add the 45 ml olive oil to the same skillet and soften the onion and celery for 5 minutes. Tip in the diced apples and cook 3 more minutes, until they lose their raw crunch but still hold their shape, then add the sage and thyme for 1 minute.

Step 4: Pour the vegetable mixture and the browned sausage over the bread, then season with salt and pepper. Drizzle in the 480 ml stock while you fold, followed by the 2 beaten eggs, mixing until the bread is evenly damp.

Step 5: Pile everything into a greased 9 by 13 inch dish and bake uncovered at 175 C (350 F) for 35 minutes. The top should be crisp and deep brown, with the apple pieces peeking through like soft little jewels.

Herbed Dairy Free Gravy

This comes together with a simple roux and rich stock, seasoned with fresh herbs and a good hit of black pepper. Pour it over the potatoes, the stuffing, the turkey, or honestly everything on your plate.

Ingredients (makes 8 servings)

• Dairy free butter: 80 g (1/3 cup)
• All purpose flour: 60 g (1/2 cup)
• Chicken or turkey stock: 960 ml (4 cups)
• Fresh rosemary, minced: 1 tbsp
• Fresh thyme, minced: 1 tbsp
• Fresh sage, minced: 1 tbsp
• Garlic clove, minced: 1
• Black pepper: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Melt the 80 g dairy free butter in a medium saucepan over medium heat and sprinkle in the 60 g flour the moment the butter stops foaming. Whisk for 2 minutes, and you will see the mixture turn the color of weak tea, which means the flour is cooked.

Step 2: Pour in half the stock, about 480 ml, while you whisk without stopping. The sauce will seize up into a thick paste first, then loosen as you add the rest, and that is exactly what you want.

Step 3: Add the remaining stock and bring the gravy to a gentle bubble, then lower the heat so it simmers. Let it cook for 6 to 8 minutes, whisking now and then, until it coats the back of a spoon and drips off in a slow ribbon.

Step 4: Stir in the rosemary, thyme, sage, garlic, black pepper, and salt. Simmer for 2 more minutes, then taste it; if your stock was light on salt, add another pinch here.

Step 5: Pour the gravy into warmed boats or pitchers and serve it immediately. If it sits while the turkey rests, just loosen it with a splash of hot stock and a quick whisk before it hits the table.

One thing holds all of these together: season as you go, and taste before the dish leaves the pot. Dairy free cooking leans on salt, acid, and aromatics to do what butter used to do, so a final taste and an extra squeeze of lemon or pinch of pepper makes the difference between a side that is fine and one people reach for twice.

Pick the dish you are most nervous about and make it once this week, before the big meal. You will walk into Thanksgiving knowing exactly how it comes together, and that is the best kitchen confidence there is.