The holidays are all about sharing good food and good times with good people. And potlucks are the perfect way to get into the spirit of making memories. Since most of our favorite holiday food and drink doesn't jive with a plant-based lifestyle, we've put together some vegan recipes for seasonal classics. Whether you’ve been tasked with bringing a cocktail, app or dessert, we've got you covered.
Cocktail: Cat & Cloud’s No-Guilt White Russian
Share all the indulgence without an ounce of guilt. This recipe comes from our friends at Cat & Cloud. It’s a vegan twist on a White Russian, concocted with almondmilk, cold brew and vodka.
Fill a glass with ice cubes. Combine vodka and Almondmilk in a glass, then slowly pour XX Espresso over the combination to achieve the cascading effect. Stir, don't shake.
Appetizer: Almondmilk Veggie + Fruit Dips
Everyone likes dippable finger foods. Fruits and veggies make a perfect potluck snack when paired with these dips that cover the spectrum from savory to sweet.
Almondmilk Veggie Dip
● 3 tsp minced onion
● 1 tsp salt
● 1 ½ Tbsp dried parsley
● 1 cup plain non-dairy yogurt
● ½ cup Califia Farms Unsweetened Almondmilk
Mix minced onion, salt and dried parsley in bowl. Set aside. Mix non-dairy yogurt and Almondmilk. Pour dry ingredients into wet ingredients. Mix well and refrigerate until ready to serve with fresh-cut veggies.
Almondmilk Fruit Dip
Combine non-dairy cream cheese and Almondmilk then stir well. Add coconut whipped cream and vanilla, whisk for two minutes. Mix in sliced almonds. Let refrigerate for at least one hour, up to overnight. Serve with fresh-cut fruits.
*To make coconut whipped cream, place can of coconut cream and mixing bowl in refrigerator overnight. In a stand mixer, mix cold cream with 2 tbsp of honey until firm.
Dessert: Chocolate Chunk Almond Butter Blondies
Buttery blondies without the butter. These chewy, chocolatey, Almond-y blondies come from our go-to baking guru over at Oh, Ladycakes. They’re sure to be a hit.
● 3/4 cup (156g) brown sugar
● 1 tablespoon (10g) potato starch
● 2 tablespoons (22g) refined coconut oil, melted (but not hot)
● 1 1/2 teaspoons (6g) pure vanilla extract
● 6 tablespoons (84g) Califia Farms Original Almondmilk, warmed
● 1/2 cup (128g) almond butter
● 1/2 teaspoon (2g) baking powder
● 1/2 teaspoon (3g) fine sea salt
● 1 cup (140g) unbleached flour
- Dark chocolate, roughly chopped
- Raw almonds, roughly chopped
- Pinch of sea salt flakes
Preheat oven to 350˚F. Line a 5×8″ baking pan with parchment paper; set aside. In a large mixing bowl, whisk together the brown sugar and potato starch, followed by the coconut oil and vanilla extract; mix for about 30 seconds to ensure the starch absorbs any excess oil. Whisk in the Almondmilk, until completely combined, then whisk in the almond butter and mix until smooth (it should thicken to about the consistency of cake batter, but will depend on the almond butter you use). Add the baking powder, sea salt, and flour, and mix with a wooden spoon or spatula, just until combined.
Scoop the batter into the prepared pan then level with the back of a spoon. Sprinkle with chocolate chunks, chopped almonds, and sea salt flakes (if desired). Bake at 350˚F for 34-38 minutes. For chewier blondies, bake for 28-30 minutes. For blondies that are completely baked through, bake for the full 38 minutes.
Once baked, transfer pan to a wire rack to cool. After 10 minutes, lift bars out of the pan (this is why lining with parchment is important) and cool completely. Cut into 8 squares and store in an air tight container. Will keep for up to one week.
And just like that, these traditional potluck crowd pleasers are perfectly plant-based. Share these with loved ones over the holidays and know you’re giving the gift of good health. Just don’t blame us when you’re swarmed by friends asking for these recipes. As a bonus, you might even open some people’s eyes to the power of plants.