35 Dairy-Free Thanksgiving Sides That Everyone at the Table Will Love

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly
• Serves: 6 to 8

Who can turn down crispy potatoes? No one, that’s who. "You’ll want to use a well-seasoned skillet so the potatoes don’t stick," former PureWow senior food editor Katherine Gillen advises. "I prefer carbon steel because it holds heat like cast iron but has sloped sides and is easy to flip, but non-stick works too. And a mandoline will give you uniform thin slices, essential for even cooking." Just use oil or vegan butter to make it a dairy-free Thanksgiving side.

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, gluten free, beginner-friendly
• Serves: 6 to 8

"This recipe for blistered green beans with bacon vinaigrette is like a brighter, fresher version of that onion-topped casserole, with a tangy dressing that will make you rethink all your former opinions on green vegetables," Gillen explains. If your family isn't into green beans, substitute Brussels sprouts instead.

• Time Commitment: 50 minutes
• Why I Love It: special occasion-worthy, beginner-friendly, make ahead
• Serves: 4

If you ask me, it’s just not a holiday without a robust crudité spread. You can save time on the big day by roasting the squash, carrots and cauliflower the night before, or mixing the miso aioli and romesco sauce in advance.

• Time Commitment: 40 minutes
• Why I Love It: kid-friendly, beginner-friendly, special occasion-worthy
• Serves: 4

Presenting the crispiest Brussels sprouts you’ll ever taste. You can buy pre-shredded sprouts to save yourself some prep time, or shred them yourself if you're feeling ambitious. (Hint: It's doable even without a food processor.)

• Time Commitment: 1 hour
• Why I Love It: <10 ingredients, crowd-pleaser, vegan
• Serves: 6

Why should potatoes get all the attention? This underrated root vegetable turns impossibly crispy after being oven-roasted, then gets even more savory after a sprinkling of Old Bay seasoning and garlic powder.

• Time Commitment: 55 minutes
• Why I Love It: beginner-friendly, vegan, gluten free
• Serves: 4

This dairy-free Thanksgiving side is as festive as it is delicious, and it offers refreshing reprieve from all the other rich, stick-to-your-ribs dishes on the menu. Don't let the creamy dressing fool you: It's nothing but sesame-based tahini, honey, lemon and olive oil.

• Time Commitment: 1 hour
• Why I Love It: <10 ingredients, crowd-pleaser, beginner-friendly
• Serves: 6

The fresh garlic aioli, made with store-bought mayonnaise for maximum convenience, takes these poppables way over the top. To use canned artichoke hearts instead of fresh, drain them, pat them dry with a paper towel and allow them to air-dry until no longer wet to the touch.

• Time Commitment: 35 minutes (plus soaking time)
• Why I Love It: crowd-pleaser, vegan, gluten free
• Serves: 6

A creamy dressing sans actual cream? You better believe it. Raw cashews are responsible for its rich texture and nutty flavor. The rest is all fresh produce, garlicky lentils, chopped herbs and toasted hazelnuts.

• Time Commitment: 45 minutes
• Why I Love It: <10 ingredients, vegan, beginner-friendly
• Serves: 4

Looking for a simple yet elegant side dish with a ton of flavor? I've got you covered. You'll be shocked how much of a difference fresh mint, sharp red onion and lemon zest make in this plant-based recipe.

• Time Commitment: 50 minutes
• Why I Love It: <10 ingredients, vegan, beginner-friendly
• Serves: 4

The flavors are classic, but the preparation is not. (Looking at you, fresh orange juice.) "The vegetables steam and come out on the firmer side of al dente," cookbook author Louise Kenney writes, "so if you prefer yours cooked a little more, add ten minutes to the overall cooking time.”

• Time Commitment: 1 hour and 15 minutes
• Why I Love It: vegan, special occasion-worthy, gluten free
• Serves: 4

"The challenge of making a vegan risotto is that you don’t have the luxury of adding butter and Parmesan to emulsify it," cookbook author Theo Randall explains, "so you have to cook the zucchini long enough to allow it to break down and become creamy." The results are well worth the wait, promise.

• Time Commitment: 50 minutes
• Why I Love It: vegetarian, kid-friendly, <10 ingredients
• Serves: 40 pieces

This vegetarian version of the beloved finger food will blow your mind. The trick to this dairy-free Thanksgiving side is using store-bought pizza dough to save yourself a ton of time and effort in the kitchen.

• Time Commitment: 40 minutes (plus chilling)
• Why I Love It: <10 ingredients, beginner-friendly, make ahead
• Serves: 4

Once you have dairy-free leftover risotto on deck, these rice balls become a breeze to whip up (and even easier to devour). Use gluten-free breadcrumbs if you have guests who are allergic or sensitive to wheat.

• Time Commitment: 1 hour and 50 minutes
• Why I Love It: make ahead, vegan, gluten free
• Serves: 4

If you want the salad to be the star of the table, look no further than this dairy-free Thanksgiving side. The dressing, squash and beets can all be made days in advance and kept in the fridge until assembly (TBH, they'll taste better that way).

• Time Commitment: 55 minutes
• Why I Love It: <10 ingredients, crowd-pleaser, vegan
• Serves: 6

Bring the heat—just don't forget to warn your picky Aunt Sandy and the kids' table. A coconut-based yogurt sauce would cool things down just right, if your guests are sensitive to spice.

• Time Commitment: 30 minutes
• Why I Love It: vegan, Instant Pot recipe, special occasion-worthy
• Serves: 4

This recipe is all about big flavor for little work. Hot tip: Microwaving the squash for three minutes will soften it and make it much easier to cut (but zero judgment if you want to buy the pre-chopped stuff).

• Time Commitment: 40 minutes
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly
• Serves: 8

Transform store-bought mayo into homemade aioli with fresh garlic, lemon juice and a few pantry staples. As for the squash, don't stress about peeling it: The stripey skin is pretty *and* totally edible.

• Time Commitment: 50 minutes
• Why I Love It: <10 ingredients, gluten free, kid-friendly
• Serves: 8 rolls

They're gluten-free, dairy-free and low-carb. Riced, baked cauliflower breaks just like bread and has the same tender crumb, but it won't weigh you down before dessert. Win-win.

• Time Commitment: 1 hour and 15 minutes
• Why I Love It: vegan, <10 ingredients, special occasion-worthy
• Serves: 4

A crisp salad is just the thing to brighten the table. To keep your hands from turning pink, peel the beets with paper towels. But if you're trying to be eco-conscious, use a dish towel that you don't mind staining instead.

• Time Commitment: 1 hour and 25 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, vegan
• Serves: 8

The pine nut topping brings crunch to every bite, but the real highlight IMO is the decadent cashew cream. It's made with plenty of nutritional yeast for a cheese-like savoriness without the help of actual cheese.

• Time Commitment: 45 minutes
• Why I Love It: <10 ingredients, vegan, beginner-friendly
• Serves: 4

"The dense, naturally sweet flesh [is] herb-accented from the za’atar and slightly tart from the molasses," Greenspan explains. "And the skin—my favorite part—has spots of tasty char and, where the oil mixture has puddled, patches of bright flavor." Serve it alongside a fancy cut of meat.

• Time Commitment: 40 minutes
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly
• Serves: 6

This squash fondue is just as dippable as the real thing. As far as dippers go, you can use any bread, crackers and veggies you like, although I'm partial to potatoes, mini sweet peppers and Brussels sprouts.

• Time Commitment: 1 hour
• Why I Love It: beginner-friendly, crowd-pleaser, <10 ingredients
• Serves: 8

Make a double batch—this dairy-free Thanksgiving side is guaranteed to go fast. Drizzle them with honey right before serving for a sweet-and-salty finish that your guests will go gaga for.

• Time Commitment: 55 minutes
• Why I Love It: high protein, beginner-friendly, special occasion-worthy
• Serves: 4

Plant-based yogurt helps the dressing feel indulgent without the help of dairy, while lime, honey and fresh chives make it complex and flavorful. Tender pearl couscous and refreshing cabbage check both grain and veggie boxes to boot.

• Time Commitment: 40 minutes
• Why I Love It: gluten free, vegan, kid-friendly
• Serves: 4

Fluffy, creamy, buttery, garlicky and satisfying? Don't mind if I do. Vegan butter goes a long way in this dairy-free Thanksgiving side recipe. Bonus points for using roasted garlic instead of raw for seasonal flair.

• Time Commitment: 35 minutes
• Why I Love It: make ahead, crowd-pleaser, beginner-friendly
• Serves: 8

There’s zero refined sugar in this low-ingredient Thanksgiving essential—just maple syrup, tangerine and cinnamon. You can substitute an orange if you'd prefer, and feel free to prepare the sauce up to two weeks in advance.

• Time Commitment: 1 hour
• Why I Love It: gluten free, vegan, beginner-friendly
• Serves: 4

This pesto is pretty traditional, except it gets its cheesiness from nutritional yeast. It's an herby, punchy, citrusy pairing for tender roasted spuds. No one will miss your usual marshmallow-topped casserole, promise.

• Time Commitment: 45 minutes
• Why I Love It: make ahead, kid-friendly, vegan
• Serves: 9 slices

A flax egg helps bind this dairy-free Thanksgiving side, while applesauce keeps it moist and tender without the help of butter. I'm partial to drizzling thick slices of this soft, moist loaf with honey before digging in.

• Time Commitment: 35 minutes
• Why I Love It: vegan, crowd-pleaser, beginner-friendly
• Serves: 4 to 6

The right balance of sweet, savory and spicy, thanks to canned pumpkin and a flurry of warm spices. Crown each bowl with pepitas, pomegranate seeds, croutons or a swirl of plant-based yogurt, if you're feeling fancy.

• Time Commitment: 10 minutes
• Why I Love It: <30 minutes, beginner-friendly, make ahead
• Serves: 6

Delicious, seasonal, colorful and healthy, this salad comes together in a flash if you've already cooked the wild rice. You can also prepare the lemon dressing in advance to save time before the feast.

• Time Commitment: 1 hour
• Why I Love It: <10 ingredients, vegan, gluten free
• Serves: 4

Yes, you read that correctly—dairy-free mac and cheese. Almond milk and vegan Parm stand in for the usual suspects, and arrowroot starch thickens the sauce while keeping it plant-based. Ta-da.

• Time Commitment: 35 minutes
• Why I Love It: Instant Pot recipe, low carb, crowd-pleaser
• Serves: 6

Skip the cheese and sour cream and you're in business. Nixing the beans in this beefy main keeps the carbs low and makes the recipe Paleo- and Whole30-friendly. Finish each helping with fresh or pickled jalapeños and chives.

• Time Commitment: 30 minutes
• Why I Love It: beginner-friendly, make ahead, vegan
• Serves: 4

The vegetables can be made in advance, as can the chimichurri-like sauce. As far as toppings go, you can finish the salad with everything from macadamia nut-based cheese to crunchy hemp seeds to buttery avocado.

• Time Commitment: 15 minutes
• Why I Love It: <30 minutes, gluten free, vegan
• Serves: 6

Healthy, creamy and a total crowd-pleaser. Non-dairy milk and vegan butter unite to put a plant-based spin on this timeless side dish, along with a secret ingredient: puréed steamed cauliflower.

• Time Commitment: 1 hour and 25 minutes
• Why I Love It: crowd-pleaser, make ahead, beginner-friendly
• Serves: 16

The recipe calls for a whole sugar pumpkin *and* an entire head of roasted garlic. Whether you garnish the dip with pumpkin seeds, pomegranate arils or edible flower petals, one thing's for sure: It'll disappear in 30 seconds flat.