Food + Drink Holidays + Events

My Dairy-Free Thanksgiving Menu

November 21, 2017
Dairy-Free Thanksgiving Menu |

Stock photo via Pixabay

I’ve been dairy-free for about eight months since we discovered Audrey has a dairy intolerance. Since she’s not completely off of breast milk yet, it looks like this is going to be my first holiday season without dairy. :’( It’s hard for me to overstate how much I love dairy, so needless to say I’m really bummed about not having some of my holiday favorites this year. But it’s ok. I keep reminding myself that this is only one year and I can have dairy for many more years in the future.

I’m looking at this year as an opportunity to try new recipes for Thanksgiving. Since I’m cooking for just Dan and I, I get to do whatever I want. I’m swapping my beloved casseroles full of cream of mushroom soup and cheese, desserts topped with whipped cream and appetizers with cream cheese for non-dairy alternatives made with vegan butter, almond milk yogurt and coconut milk ice cream. Thank goodness they make dairy alternatives!

Here’s my dairy-free Thanksgiving menu:


Dates En Brochette


1 (1-pound) package bacon
20 pitted dates
20  whole almonds


Cut the bacon slices into thirds. Stuff each date with one almond. Wrap a piece of bacon around each date and secure with a wooden pick. Placeon a foil-lined baking sheet. Bake in a preheated 350-degree oven for 15 minutes or until the bacon is cooked through.

“Tootie’s” Fudge Cake


1/2 C. (1 stick) butter, softened
2 C. sugar
1 C. all-purpose flour
1 T. vanilla extract
1/2 C. baking cocoa
3 eggs

  1. Combine the butter, flour, vanilla, baking cocoa and eggs in a bowl and mix well.
  2. Spoon into a greased 8×8″ cake pan.
  3. Bake in a preheated 350-degree oven for 35 minutes. Serve plain or with ice cream.


I’d love to know what your favorite holiday recipes are. Leave me a comment or link below!

Joie de vivre and Happy Thanksgiving!


*Header image via Country Living

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