A roundup of 40 delicious vegan Christmas recipes from around the plant-based internet.
Whether you’re looking for holiday classics like mac and cheese, fun baked goods like Gingerbread Cake or Cookies, or modern and unique recipes with a twist, this list is packed with comforting side dishes, starters, main dishes, and desserts that the whole family will love!
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!
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.
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!
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.
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.
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!
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.
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.
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.
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.
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.
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!
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!
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!
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.
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!
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!
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”.
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!
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
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.
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!
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!
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.
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.
This delicious and indulgent Yule Log by Holly of The Little Blog of Vegan consists of a rectangular sponge rolled into a log with a filling, coated in chocolate ganache or buttercream. It’s a traditional Christmas dessert especially popular in France, Switzerland, UK, Canada, and Belgium.
Turn those freshly-picked apples into this delicious Vegan Apple Pie brimming with a lusciously spiced homemade apple filling nestled in a flaky melt-in-your-mouth crust! This pie by David of Plant Based on a Budget is a classic, heartwarming comfort food ideal for holiday dinners!
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!
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!
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!
This Vegan Peppermint Hot Chocolate by Jess of Choosing Chia is packed with rich chocolate flavor, and made with all natural ingredients. Serve it topped with crushed candy canes for a festive holiday drink!
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!
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.
* 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.
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