Name: Dairy Free Thanksgiving Sides
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 lbs Yukon gold potatoes 3 tbsp olive oil 1 cup unsweetened oat milk 1 tsp garlic powder Salt and black pepper to taste 1 large loaf sourdough bread, cubed and dried 2 cups vegetable broth 1 cup chopped onion 1 cup chopped celery; 0.5 cup chopped carrots 2 tbsp fresh parsley 1 tsp dried thyme 1 tsp dried sage 4 cups fresh green beans; 0.25 cup slivered almonds 2 tbsp avocado oil 1 butternut squash, peeled and cubed 2 tsp maple syrup; 0.5 tsp cinnamon Pomegranate seeds (optional garnish)

The Thanksgiving table is a spread of tradition, but that doesn’t mean you have to load it up with butter and cream. Whether you’re dairy-free by necessity or choice, there are plenty of ways to bring bold, festive flavor to your holiday meal without a drop of dairy. From vibrant veggies to creamy casseroles (yes, without the cream), these sides prove you can indulge and still feel amazing afterward.

These Dairy Free Thanksgiving Sides are hearty, crowd-pleasing, and anything but boring. Think roasted vegetables tossed in olive oil and herbs, mashed potatoes made luscious with plant-based milk, and stuffing that skips the butter but not the flavor. Even dairy lovers won’t miss a thing—these dishes are that good.

Can You Really Make Traditional Sides Without Dairy?

Absolutely. The trick is all in the swaps: use olive oil or vegan butter instead of traditional butter, go for unsweetened almond or oat milk in place of cream, and choose dairy-free cheeses that melt and taste like the real thing. Herbs, garlic, roasted garlic, caramelized onions, and spices step up to fill the flavor gap beautifully.

Ingredients for the Dairy Free Thanksgiving Sides

Here’s what you’ll need for a basic lineup of dairy-free Thanksgiving sides:

3 lbs Yukon gold potatoes
3 tbsp olive oil
1 cup unsweetened oat milk (or almond milk)
1 tsp garlic powder
Salt and black pepper to taste
1 large loaf of sourdough bread, cubed and dried
2 cups vegetable broth
1 cup chopped onion
1 cup chopped celery
½ cup chopped carrots
2 tbsp fresh parsley
1 tsp dried thyme
1 tsp dried sage
4 cups fresh green beans
¼ cup slivered almonds
2 tbsp avocado oil
1 butternut squash, peeled and cubed
2 tsp maple syrup
½ tsp cinnamon
Pomegranate seeds (optional garnish)

How To Make the Dairy Free Thanksgiving Sides

Step 1: Creamy Dairy-Free Mashed Potatoes

Boil peeled and cubed Yukon gold potatoes until fork tender. Drain and return to the pot. Add olive oil, oat milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasoning.

Step 2: Sourdough Herb Stuffing

In a skillet, heat olive oil and sauté onions, celery, and carrots until softened. In a large bowl, combine sautéed vegetables with dried sourdough cubes, parsley, thyme, sage, salt, and pepper. Add vegetable broth slowly until moistened but not soggy. Transfer to a baking dish and bake at 350°F for 30-35 minutes until golden on top.

Step 3: Maple Roasted Butternut Squash

Toss cubed butternut squash with avocado oil, maple syrup, cinnamon, salt, and pepper. Roast on a sheet pan at 400°F for 25-30 minutes until tender and caramelized. Garnish with pomegranate seeds if desired.

Step 4: Almond Green Beans

Steam green beans until bright and tender-crisp. Heat avocado oil in a skillet, add slivered almonds and toast until golden. Toss the beans with toasted almonds and a pinch of sea salt.

How to Serve and Store These Dairy-Free Sides

Serve each dish hot and garnish with fresh herbs like thyme or parsley for a pop of color. These sides pair beautifully with roasted turkey, vegan roasts, or whatever your main dish may be.

To store leftovers, let the dishes cool completely. Store in airtight containers in the fridge for up to 4 days. Reheat mashed potatoes and stuffing with a splash of broth or plant milk to keep them moist. Roasted veggies and green beans reheat well in the oven or air fryer.

Frequently Asked Questions

Can I make these sides ahead of time?

Yes! All these sides can be prepped a day in advance. Just reheat before serving.

What’s the best dairy-free milk for mashed potatoes?

Oat milk is wonderfully creamy and neutral in flavor, but unsweetened almond milk also works well.

Can I freeze any of these dishes?

Mashed potatoes and stuffing can be frozen in freezer-safe containers for up to a month. Roasted vegetables are better fresh.

Are these sides gluten-free too?

They can be! Use gluten-free bread for the stuffing and double-check that all seasonings and broths are gluten-free.

Can I add dairy-free cheese to these recipes?

Definitely. A sprinkle of dairy-free parmesan on the green beans or mashed potatoes adds a lovely finish.

What can I serve instead of traditional gravy?

Try a mushroom-based vegan gravy or a savory onion gravy made with vegetable broth and thickened with flour or cornstarch.

Want More Thanksgiving Sides with a Twist?

If you’re into easy, flavor-forward sides, you’ll love exploring these options:

Oven Roasted Root Vegetables for a colorful, rustic dish.
Broccoli Salad with tangy crunch and no dairy.
Mexican Potatoes for a spicy spin.
Funeral Potatoes made dairy-free with creamy alternatives.
Giant Zucchini Parmesan if you’re craving a veggie-heavy option.

📌 Save this recipe to your Pinterest board for Thanksgiving sides and come back to it when you’re ready to cook.

And when you do try them, tell me how it went! Did you spice up the stuffing? Add a crunchy topping to the squash? I’d love to hear what worked for your table.

For more daily recipes and ideas, visit my Pinterest: Nina Dishes

Dairy Free Thanksgiving Sides

Author: Nina Klatten
Total Time: 1 hour 15 minutes
Yield: 6 to 8 servings

Print Recipe

Description

These Dairy Free Thanksgiving Sides are a vibrant collection of classic holiday dishes reimagined without dairy. From creamy mashed potatoes to roasted squash and crisp green beans, each side is flavorful, comforting, and easy to prepare. Perfect for anyone avoiding dairy or simply wanting lighter, plant-based alternatives.

Instructions

1. Boil peeled and cubed Yukon gold potatoes until fork tender. Drain and return to the pot. Add olive oil, oat milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasoning.

2. In a skillet, heat olive oil and sauté onions, celery, and carrots until softened. In a large bowl, combine sautéed vegetables with dried sourdough cubes, parsley, thyme, sage, salt, and pepper. Add vegetable broth slowly until moistened but not soggy. Transfer to a baking dish and bake at 350°F for 30–35 minutes until golden.

3. Toss cubed butternut squash with avocado oil, maple syrup, cinnamon, salt, and pepper. Roast on a sheet pan at 400°F for 25–30 minutes until tender and caramelized. Garnish with pomegranate seeds.

4. Steam green beans until bright and tender-crisp. Heat avocado oil in a skillet, add slivered almonds and toast until golden. Toss the beans with toasted almonds and a pinch of sea salt.