Name: Dairy Free Thanksgiving Sides
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups water; 2 cups green beans, trimmed; 1 cup mushrooms, sliced; 2 cups cauliflower florets; 1/2 cup dried cranberries; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper

Looking to add more plant-based flair to your Thanksgiving table without sacrificing flavor or comfort? Dairy-free sides are the underrated heroes of the holiday spread—fresh, bold, and anything but second-best. Whether you’re cooking for guests with dietary needs or just want something lighter to pair with rich mains, this recipe is your golden ticket.

This Dairy Free Thanksgiving Sides recipe combines earthy green beans, crispy mushrooms, fluffy quinoa, sweet cranberries, and air-fried cauliflower for the ultimate texture combo. The result? A savory-sweet medley that holds its own among traditional sides. It’s colorful, satisfying, and surprisingly easy to make ahead.

Preparation Phase & Tools to Use

To make this dish shine, prep and cook time efficiency is key. Here’s what you’ll need:

Medium Saucepan: For boiling and fluffing the quinoa to the perfect texture without clumping.
Large Skillet or Sauté Pan: Crucial for browning mushrooms and crisping them up with a golden edge.
Steamer Basket or Pan: Ensures your green beans retain their snap and bright green color.
Air Fryer: The secret to achieving crispy cauliflower without oil-drenched sogginess.
Mixing Bowls: For combining and tossing everything evenly before serving.
Fine Mesh Strainer: To rinse quinoa properly and remove bitterness.

Each tool serves a vital purpose—from texture control to flavor enhancement—ensuring your dairy-free dish doesn’t just match tradition, but elevates it.

Ingredients for the Dairy Free Thanksgiving Sides

Quinoa: A nutty, protein-rich base that adds both substance and texture. It also keeps the dish light and gluten-free.
Green Beans: Fresh and crisp, they bring vibrant color and a satisfying crunch.
Mushrooms: When sautéed, they add depth and umami, balancing the dish with a hearty note.
Cauliflower (air-fried): Lightly crisped in the air fryer, it adds texture and a subtle roasted flavor.
Dried Cranberries: A hint of sweetness that contrasts beautifully with the savory ingredients.
Olive Oil: Used for sautéing and tossing, it binds the flavors together without dairy.
Salt & Pepper: Essential to enhance every ingredient’s natural flavor.

How To Make the Dairy Free Thanksgiving Sides

Step 1: Prep the Quinoa

Rinse 1 cup of quinoa under cold water using a fine mesh strainer. Bring 2 cups of water to a boil in a medium saucepan. Add quinoa, reduce heat, and simmer for 15 minutes until fluffy. Set aside.

Step 2: Steam the Green Beans

While quinoa cooks, steam trimmed green beans for 3–5 minutes until just tender but still bright green. Shock in cold water to stop cooking and preserve color.

Step 3: Sauté the Mushrooms

Heat a drizzle of olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden and crispy, about 8 minutes. Season with salt and pepper.

Step 4: Air Fry the Cauliflower

Cut cauliflower into small florets. Toss lightly with olive oil, salt, and pepper. Air fry at 400°F for 10–12 minutes until crisp and golden.

Step 5: Combine and Serve

In a large mixing bowl, toss the quinoa, green beans, mushrooms, cranberries, and cauliflower. Drizzle a little more olive oil, taste and adjust seasoning. Serve warm or at room temperature.

How to Serve and Store Dairy Free Thanksgiving Sides

This vibrant side dish is best served warm or at room temperature, making it flexible for big holiday spreads. Serve it alongside roasted turkey, baked tofu, or your favorite plant-based main course. The mix of textures and colors makes it visually stunning on any festive table.

For storing, transfer leftovers into an airtight container and refrigerate for up to 4 days. To reheat, simply warm it in a skillet over medium heat or microwave in short bursts, stirring between intervals. The quinoa holds up beautifully without getting mushy, and the cranberries retain their sweetness.

Frequently Asked Questions

What makes this recipe dairy-free?

There are no milk, cheese, butter, or cream-based products used. Olive oil replaces butter, and all the components are plant-based.

Can I make this ahead of time?

Absolutely. You can cook the quinoa, roast the cauliflower, and sauté the mushrooms a day in advance. Just combine everything before serving.

Is this recipe gluten-free as well?

Yes! Quinoa is naturally gluten-free, and all the other ingredients follow suit. It’s a great option for guests with multiple dietary restrictions.

Can I substitute other vegetables?

Definitely. Roasted sweet potatoes, Brussels sprouts, or even kale would work well. Just keep the balance of texture and flavor in mind.

How do I keep the green beans crisp?

Blanching and shocking them in cold water helps retain their crunch and color. Avoid over-steaming.

Is this recipe kid-friendly?

Yes, especially if your kids enjoy textures. The cranberries add a touch of sweetness that tends to be a hit with little ones.

Want More Thanksgiving Side Dish Ideas?

If you’re enjoying these Dairy Free Thanksgiving Sides, you might want to explore more festive options that cater to various tastes and diets.

Try the Air-Fried Potato Wedges for a crispy, crowd-pleasing addition to your table. If you like adding a touch of sweetness, the Slow Cooker Cracker Barrel Fried Apples are a cozy complement to any main course.

For more veggie-based ideas, I recommend the Crispy Air Fryer Sesame Cauliflower or the fresh crunch of the California Spaghetti Salad. Each one adds a flavorful twist to traditional Thanksgiving fare.

And if you’re into warming bowls that also work as hearty sides, the Hearty Tuscan Bean Soup makes a great choice too.

Pin and Tell Me How Yours Turned Out

You can save this to your holiday recipe boards for easy access. Just hit the Pin button!

If you try this Dairy Free Thanksgiving Sides recipe, I’d love to hear what you think. Did you swap in other veggies? Add a special spice? Drop a comment below and let me know how yours turned out.

For more daily dairy-free recipes and cozy kitchen inspiration, follow along on my Pinterest: LadyPlate on Pinterest.

Dairy Free Thanksgiving Sides

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Author: Julia Koch
Total Time: 35 minutes
Yield: 4 servings

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Description

This Dairy Free Thanksgiving Sides recipe brings together crisp green beans, earthy mushrooms, fluffy quinoa, air-fried cauliflower, and sweet cranberries for a festive, plant-based side dish. It’s naturally gluten-free, easy to prep ahead, and perfect for adding colorful, wholesome balance to your holiday spread.

Ingredients

1 cup quinoa

2 cups water

2 cups green beans, trimmed

1 cup mushrooms, sliced

2 cups cauliflower florets

1/2 cup dried cranberries

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

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Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water to remove bitterness.

2. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.

3. Steam the green beans for 3–5 minutes until just tender. Immediately transfer to a bowl of ice water to stop cooking and preserve their color.

4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add mushrooms and sauté for about 8 minutes until golden and crisp. Season with salt and pepper.

5. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Air fry at 400°F for 10–12 minutes until golden and crisp.

6. In a large bowl, combine quinoa, green beans, mushrooms, cranberries, and cauliflower. Toss well. Adjust seasoning as needed and serve warm or at room temperature.