The Christmas season can be tough for vegans, between the dairy- and meat-rich holiday spreads and persistent family members who insist you try just one piece of ham! But fear not, there’s actually a HUGE variety of vegan recipes that are perfect for your Christmas dinner.
Here, you’ll find a mix of classic Christmas dishes with a vegan twist, along with creative and inventive dishes that would be perfect on any holiday table.
Below I’ve rounded up 40 of the best vegan Christmas recipes, including some of my own recipes and lots of fabulous Christmas recipes around the plant-based internet. Whether you’re looking to a vegan roast or creamy casserole, this list has you covered!
Table of Contents:
1. Soups & Salads
2. Side Dishes
3. Main Dishes
4. Desserts
5. Drinks
Soups & Salads
Creamy Vegan Mushroom Soup
My Vegan Mushroom Soup is a major upgrade on cream of mushroom soup. With creamy bisque-like texture and incredible savory flavor, it will wow your tastebuds. Perfect for holiday dinners!
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Roasted Butternut Squash Kale Salad
Featuring crispy and chewy roasted butternut squash and cabbage, kale and carrot ribbons, chickpeas, a tangy vinaigrette, and a sweet-and-spicy almond crunch, my Roasted Butternut Squash Kale Salad is the comforting salad of your dreams! Hearty yet refreshing, it’s perfect for entertaining.
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Easy Vegan French Onion Soup
This Vegan French Onion Soup by Julie of The Simple Veganista features caramelized onions and savory thyme broth served with warm and crusty sliced baguette and gooey cheese overtop for a delicious entree or starter soup!
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Vegan Sweet Potato Bisque with Crispy White Beans
Creamy silky and dreamy, this sweet potato bisque by Jenné of Sweet Potato Soul is perfect for cold days and the holidays. Top with crispy rosemary white beans to complete the dish!
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Kale and Brussels Sprouts Winter Salad
This is my favorite salad recipe, and I make it every holiday season. Even my salad-hating family members (I’m looking at you, mom) devour this salad. There’s a little bit of everything in this salad – crunchy, creamy, tart, and sweet.
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Creamy Cauliflower Soup
My Creamy Cauliflower Soup is unbelievably creamy yet dairy-free and vegan, thanks to cashews and cannellini beans. It’s easy and quick to make, freezes great, and is satisfying enough for a main meal.
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Side Dishes
Spinach Artichoke Dip
My Vegan Spinach Artichoke Dip in a bread bowl is sure to be the most popular appetizer at the party! It’s creamy, cheesy, and just as indulgent as the classic without the heaviness of dairy. A must-make for the holidays!
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Seven Secrets for the Best Vegan Mashed Potatoes
Creamy and rich yet fluffy and light vegan mashed potatoes are possible! It’s the two types of potatoes you use and my addition of miso butter that make them just as good as the classic version loaded with dairy.
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Maple Roasted Carrots
My maple roasted carrots feature perfectly caramelized carrots coated in a buttery and sweet maple-butter glaze. A simple yet gourmet vegan side dish for holiday dinners!
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Crispy Baked Vegan Mac and Cheese
My Crispy Baked Vegan Mac and Cheese is the ultimate comfort food. An incredibly creamy (and easy) vegan cheese sauce gets paired with elbow macaroni, covered in a crispy and buttery breadcrumb, and then baked in the oven.
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Maple Balsamic Brussels Sprouts
These sweet and savory Maple Balsamic Brussel Sprouts by Sarah of My Darling Vegan are the perfect side dish for your next holiday dinner. They are perfectly tender roasted and tossed together with roasted hazelnuts and rosemary.
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Baked Japanese Sweet Potatoes with Miso Tahini Butter
My Baked Japanese Sweet Potatoes with Miso Tahini Butter are a crowd pleasing indulgent side dish! Includes tips on how to cook Japanese sweet potatoes, where to buy Japanese sweet potatoes, and the differences between Japanese Sweet Potatoes vs Sweet Potatoes.
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Vegan Baked Candied Yams
These delicious Vegan Baked Candied Yams by Michelle of Healthier Steps are the ultimate flavorful recipe that you are looking for! They will be a hit at your Thanksgiving table!
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Vegan Wild Mushroom Stuffing
This Vegan Stuffing will wow your holiday guests with its taste and presentation! Like traditional stuffing, this Wild Mushroom Stuffing is tender and moist yet a little crunchy! Bake it in a traditional pan or turn it into a festive Stuffing Wreath for a unique holiday centerpiece.
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Cheesy Vegan Scalloped Potatoes
My scalloped potatoes taste like creamy, cheesy layers of potato pillows melting in your mouth! Unlike standard scalloped potatoes (bland and dairy-laden), these are packed with so much flavor and don’t weigh you down!
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The Best Vegan Cornbread You’ll Ever Eat
My crispy-crusted, buttery, and moist vegan cornbread is truly the best cornbread you’ll ever eat, thanks to 5 secret techniques. No one will know it’s vegan! Easy to make gluten-free.
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The Best Vegan Gravy
My mushroom gravy is the most flavor-packed vegan gravy ever! It’s rich, creamy, and bursting with umami, thanks to seven secret ingredients and techniques.
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Main Dishes
Vegan Lentil Shepherd’s Pie
This is the best vegan shepherd’s pie you’ll try! A hearty, flavor-packed lentil and sticky onion filling meets fluffy mashed potatoes and cauliflower in my protein-rich, healthy plant based dinner recipe. It’s the perfect healthy comfort food for winter!
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Incredible Vegan Wellington
A savory vegan loaf gets wrapped in flaky golden pastry and makes for the best winter comfort food. My recipe yields truly the best Vegan Wellington you will ever try! Includes step-by-step photos and detailed instructions so you can nail this Vegan Mushroom Wellington and wow your holiday guests!
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Herbed Vegan Vegetable Pot Pie
This hearty, healthy Herbed Vegetable Pot Pie by Lauren of Rabbit and Wolves is the perfect main dish for the Christmas table. It’s the comfort food you know and love with a vegan twist!
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The Best Vegan Mushroom Risotto
This is my recipe for the best vegan mushroom risotto you’ll ever try. It’s creamy and velvety and bursting with umami, just like classic risotto but it’s dairy-free and vegan. Plus, these tips will help you nail the perfect vegan risotto every time.
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Vegan Tamales
A step-by-step guide by Jasmine & Chris of Sweet Simple Vegan on how to make the BEST vegan tamales this holiday season. Not only are these fairly easy to make, but they are also packed with flavor and will definitely impress your friends and family!
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Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free)
My vegan, gluten-free Creamy Lentil and Vegetable Bake is the ultimate comfort food that makes for an excellent vegan main dish for any holiday gathering!
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Creamy Lentil Stuffed Butternut Squash
In my recipe for Creamy Lentil Stuffed Butternut Squash, roasted butternut squash gets stuffed with the most flavorful, umami-packed lentil filling, then drizzled with a creamy sauce made from the scooped out butternut squash. A hearty and satisfying main course for any winter dinner, especially holiday meals!
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Easy Vegan Seitan Roast Beef
This vegan Seitan Roast Beef by Carlo Cao is a perfect Christmas main course to serve with mashed potatoes and baked vegetables. Served the next day it becomes even more delicious as the texture becomes more “meaty”.
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Creamy Vegan Mushroom Stroganoff
Here’s my recipe for the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
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Vegan Moussaka
You’ll fall deep into comfort food heaven after tasting my Vegan Moussaka. This Greek layered casserole is delightfully indulgent, featuring layers of roasted potatoes and eggplant, a rich “meat” sauce, and an incredible vegan bechamel, all baked to creamy perfection
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Desserts
At the end of this post, you’ll find a recipe for my incredibly FLUFFY Gingerbread Cake!
Vegan Fudge
You won’t believe how rich, creamy, and chocolatey my vegan fudge is! It tastes just like the beloved Ferrero Rocher candy but is dairy-free and vegan! It requires just 5 main ingredients and is super easy and quick.
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Fun & Easy Vegan Gingerbread Cookies (Gluten-Free)
Easy and delicious vegan gingerbread cookies by Britt of The Banana Diaries that are crisp, lightly sweet, and packed with flavor! Naturally gluten free, these gingerbread man cookies make for one of the best healthy Christmas cookies for Santa!
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Ginger-Orange Vegan Cheesecake with Poached Pears
My Ginger-Orange Vegan Cheesecake is a crowd-pleasing holiday dessert. Rich and dense and creamy, just like traditional cheesecake, but dairy-free and vegan. Make it even more elegant by topping it with poached pears!
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Perfect Vegan Sugar Cookies
Here’s a recipe for easy to make cut-out cookies that taste great by Sam of It Doesn’t Taste Like Chicken! Perfect for any occasion: the holidays, Christmas, Valentines, or anytime you might want to decorate a cookie! A fun activity for kids.
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Vegan Salted Chocolate Cream Tart
The perfect last-minute holiday dessert! With a no-bake brownie base and a creamy salted chocolate filling, my Salted Chocolate Cream Tart is one of the best but easiest desserts! It’s rich and creamy but made with wholesome ingredients and requires no baking.
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Vegan Apple Cinnamon Bundt Cake
My Vegan Apple Cinnamon Bundt Cake is soft and moist yet light and airy – the best of both worlds! With warm cinnamon apple flavors, it’s a perfect easy yet impressive cake for The Holidays!
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Vegan Chocolate Chip Cookies
These aren’t your average vegan chocolate chip cookies — they’re bakery-style, deeply indulgent, and engineered for maximum payoff. Crispy edges give way to an ultra-soft, gooey center, with rich, buttery flavor and dramatic pools of melted dark chocolate in every bite.
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Vegan Apple Crisp
Tender apple slices are baked with warm spices and a drizzle of maple syrup, then crowned with a golden oat-pecan streusel that’s crisp, buttery, and irresistible. Served warm, this vegan apple crisp is the ultimate blend of comfort and elegance and perfect for holiday tables.
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The Absolute Best Vegan Brownies
You’ve never tasted vegan brownies like this before! My recipe yields supremely fudgy and chewy, intensely chocolatey brownies with a gorgeous shiny, crinkly top. Truly the best vegan brownie you’ll ever try!
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Drinks
Vegan Hot Chocolate
This Vegan Hot Chocolate is luxury in a glass! A decadent blend of cocoa powder, dark chocolate, and two kinds of dairy-free milk result in a dreamy, warming winter drink. It’s a luxe, grown-up version of the classic.
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The Best Christmas Punch (Boozy or Not)
This Christmas Punch by Rebecca of Sugar and Soul is an easy and delicious holiday party drink packed with fruits like cranberries, oranges, and pomegranates. Keep it non-alcoholic or add rum or vodka for extra holiday spirit!
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Healthy Vegan Gingerbread Hot Chocolate
While hot cocoa is typically laden with dairy and refined sugar, my Vegan Gingerbread Hot Chocolate is a health food. Made with cacao powder and blackstrap molasses, it’s a hot chocolate you can feel good about. But thanks to a secret ingredient, it has a creamy, pudding-like texture!
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Creamy Vegan Spiced Eggnog
My Creamy Vegan Spiced Eggnog is rich, sweet, and indulgent, just like a holiday beverage should be. Plus, it’s so simple to make and so satisfying that you’ll never go back to traditional eggnog.
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Want to start the holiday season with something gingerbread flavored? Try this Fluffy Gingerbread Cake!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Gingerbread Cake and 40 more Vegan Christmas Recipes
This is the BEST vegan gingerbread cake you’ll try! It’s incredibly fluffy and tender, uses simple ingredients, and features a homemade gingerbread spice blend and vanilla cream sauce that take it over the top. A must make during the holiday season!
Ingredients
Gingerbread Cake
- 2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Gingerbread Spice
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Heaping 1/4 teaspoon allspice
- Heaping 1/4 teaspoon ground cloves
- 6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
- 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk)
- 7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)
- 2/3 cup packed (125g) organic brown sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap molasses)
- 1/3 cup (80 ml) strongly brewed hot coffee
For serving
- Vanilla Cream Sauce (recipe below)
- Pomegranate seeds (optional)
Vanilla Cream Sauce
- 1/2 cup (60g) organic powdered sugar
- 4 tablespoons (56g) vegan butter
- 1/2 cup (110g) coconut cream*
- 1/2 teaspoon pure vanilla extract
- 1 pinch sea salt
Instructions
Gingerbread Cake Directions
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third or middle of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
- In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk well to ensure the baking soda is evenly mixed in.
- Pour the aquafaba into a small bowl. Using a handheld electric mixer or stand mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.
- Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk sunflower oil, brown sugar, and vanilla.
- Wipe out the bowl used for the aquafaba. Pour the molasses and hot coffee into the bowl, and whisk until well combined. Pour into the well with the liquid ingredients.
- Using your electric mixer on slow speed, combine the dry and wet ingredients just until combined, scraping down the sides of the bowl with a rubber spatula. Stop mixing as soon as the batter comes together – do not overmix. It’s okay if there are some lumps.
- Pour the cake batter into the lined loaf pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 50-55 minutes, until the cake is relatively firm and springs back when touched and a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.
- Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 20 minutes before slicing. When ready to serve, drizzle the Vanilla Cream Sauce on top and scatter with pomegranate seeds, if using.
Vanilla Cream Sauce Directions
- Add the powdered sugar, vegan butter and coconut cream to a small or medium saucepan over medium heat. Cook, stirring occasionally, until the butter has melted.
- Bring to boil and keep at a boil for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and salt.
- Allow to cool for a few minutes before spooning over the cake.
Video
Notes
* Coconut cream is the thick, solid white cream-like substance you’ll find in a can of full-fat coconut milk. You can also buy canned coconut cream.
Nutrition
Calories: 357kcal | Carbohydrates: 47g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 211mg | Potassium: 261mg | Fiber: 1g | Sugar: 27g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Nisha (and team!)
Amazing recipes right there! Merry Christmas!
As a Portuguese, I try to make a lot of my home country’s recipes vegan— including ones that are only made during Christmas. This recipe right here Is one I really enjoy and it would be suuuper nice to see featured here.
Much love from a real human,
Alex
Hi Alexandre, thank you for the kind words and the suggestion! I’ll pass the request along to the team. Have a wonderful new year!
Hi Kaitlin, thank you so much! I really appreciate the reply! And yes, have a wonderful new year as well!
Thanks Nisha, for this incredible array of recipes. They all look wonderful and delicious. I have made several and have to say, you are an amazing recipe developer. They are usually easy to make, instructions are clear, and the results as so delicious. I have really been encouraged by your recipes to expand my use of ingredients (especially tahini) and feel more confident in the kitchen after several successful attempts at vegan cooking. Although I am NOT vegan, many of my friends are so these recipes have helped me be more vegan friendly and improved my ability to bring vegan dishes to potlucks, enjoyed by all types of eaters!
Wishing you and your family much JOY at the holiday and more adventure and good luck in 2024! Stay the course because you are doing a wonderful job bringing vegan cooking to a large group of cooks!
ps I really enjoy the YouTube demo!
Hi Judith, thank you so much for the kind comment! And that is so sweet of you to cook vegan food for your friends. 🙂
I’ll make sure to pass this message to Nisha and we hope you have a wonderful rest of your year!
Hi can this be made in advance? How well does it keep and for how long?
Hi Julie, yes! You can find lots of additional information plus info regarding how to store it (in the FAQ section) in this blog post!
If I can’t find molasses is there an alternative I can try for the gingerbread cake? Thank you
Hi Dil, sorry for the late response but unfortunately the molasses is a necessary ingredient in this recipe. You can find it online if need be!
Hi Nisha, I love all your recipes!! I like to make this cake individually as a gift to my coworkers. May I use a paper loaf pan instead??
Let me know please!
Gloria
Hi Gloria, we’re so happy you do! We haven’t used them ourselves but if you’ve had success with using paper loaf pans in the past, we don’t see why they wouldn’t work here! Just make sure they’re the correct size. We also worry a bit about the loaf sticking to the side of the pan? If you make them using loaf pans, please let us know how it goes!
These recipes look amazing! I can’t wait to try some!
Enjoy, Angela!
Thanks so much for compiling this great list of traditional Christmas recipes!!
Of course, Karen! We’re glad you enjoy it.
Could I use gluten free all purpose flour ? Maybe add xanthan gum also?
Hi Janine, do you mean for the Gingerbread cake? If so, If you are allergic to gluten and still want to make this, here’s what we’ve heard from readers: (1) use an all-purpose 1:1 gluten-free flour (We like King Arthur’s measure-for-measure flour the best) or (2) use 50% all-purpose gluten-free flour and 50% almond flour. Hope that helped!