We recently has a Thanksgiving (yes, we start them early in my family) and we did it dairy-free for a family member that is trying to cut dairy out of their diet.   I have to admit, I was a little nervous.  Butter, Milk & Cheese are the staple to any holiday spread, right???         Well, these dairy-free dishes turned out delicious!   So delicious that I thought I should share with all of you.      Below you will find 3 recipes for traditional thanksgiving dishes that are full of dairy; only these versions are dairy free!       ENJOY!



  • 1 bag of gluten-free cornbread mix (I used Bob’s Red Mill)
  • Almond Milk
  • Olive Oil
  • Sugar (to taste)
  • 4 stalks of celery sliced up
  • One package of button mushrooms sliced
  • 1/2 an onion diced (could do a whole onion if you don’t mind it – I’m just not usually a big onion lover)
  • Thyme
  • Sage
  • Salt & Pepper
  • Vegetable Broth


Bake cornbread as directed on back of package, using oil as a substitute for butter and almond milk as a substitute for regular milk.  (I add a pinch of sugar to the mixture here because I like my cornbread a bit sweeter but you could make this with no sugar at all.)   Once cornbread has baked and cooled – crumble up into large baking dish and set aside.    


Saute the celery, mushrooms and onion in a bit of olive oil until tender but not soft.   Add in a tsp each of thyme and sage.

Combine the seasoned vegetables with the cornbread and pour vegetable broth until cornbread mixture is just moistened. Bake at 350 to warm through.  SUPER DUPER EASY!!!!



2 Bags of frozen green beans or

2 lbs of fresh green beans

1 package button mushrooms, sliced

2 tbsp of cornstarch

1 c. almond milk

1/4 c. water

1 can of french fried onions

1 tsp of garlic powder

Dash of Soy Sauce

Dash of Worcestershire Sauce

salt and pepper to taste


In a skillet on the stove cook green beans. (Note: Fresh beans will need to be trimmed and prepared and will take longer to cook) Add in sliced mushrooms in the last few minutes. Set aside.
Mix together cornstarch and water.   In a pot on the stove heat almond milk, garlic powder, salt & pepper, soy sauce and Worcestershire sauce to almost boiling.  Add in cornstarch/water mixture and stir.  Immediately pour into green beans and stir to coat all the beans.   Spread the green bean mixture into a pan and top with french fried onions.  Bake at 350 until warmed through and topping is browned.

** The idea here is to create a cream of mushroom soup without dairy.  The added bonus is that it’s a lot better for you than the canned stuff, too! :)



12 red potatoes, chunked and skin on

2 c. almond milk

2 cloves roasted garlic, minced

2 tbsp of olive oil



Place potatoes in pot on the stove.  Cover with water and heat to a boil. Simmer on medium heat until potatoes are fork tender.  Drain potatoes and return to pot.   Add in garlic and olive oil and mash with fork.  (I like my potatoes chunky but if you like yours smooth you could also blend them) Add in milk until combined.  Serve immediately.

(NOTE: These potatoes would also be super yummy with some rosemary or other herb added in.   I assure you they taste fabulous just the way they are, as well!)

Hope these recipes gave you some ideas if you have any special diets to accommodate this holiday season!

With love as always, 

This first-time-dairy-free-thanksgiving-having-mama