15 Irresistible Vegan Thanksgiving Desserts You’ll Want to Try

Vegan Thanksgiving desserts can be just as satisfying and delicious as traditional options, proving that you don't need dairy or eggs to create mouthwatering treats. From pumpkin pie to chocolate delights, these plant-based recipes will add a sweet touch to your holiday table, ensuring everyone leaves with a smile. Get ready to impress your guests with these easy-to-make, crowd-pleasing desserts!

Decadent Vegan Pumpkin Pie For The Holidays

Nothing says Thanksgiving like a slice of pumpkin pie. This vegan version is creamy, spiced just right, and perfect for the holidays. The image captures a beautiful slice of pumpkin pie, topped with a dollop of whipped cream and a sprinkle of cinnamon. Surrounding the pie are small pumpkins and autumn leaves, adding to that cozy fall vibe.

This pie is not only delicious but also easy to make. You can impress your guests with a dessert that fits perfectly into a vegan lifestyle. Let’s get into the ingredients and how to whip this up!

Ingredients

• 1 pre-made vegan pie crust
• 1 can (15 oz) pumpkin puree
• 1 cup coconut milk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the pumpkin puree, coconut milk, brown sugar, and vanilla extract until smooth.
3. Add in the cornstarch, cinnamon, nutmeg, ginger, and salt. Stir until well combined.
4. Pour the pumpkin filling into the pre-made vegan pie crust.
5. Bake for 45-50 minutes, or until the filling is set and a toothpick comes out clean.
6. Let the pie cool completely before serving. Top with vegan whipped cream and a sprinkle of cinnamon if desired.

This vegan pumpkin pie is sure to be a hit at your Thanksgiving table. Enjoy every bite!

Rich And Creamy Vegan Chocolate Mousse

This vegan chocolate mousse is a delightful treat for your Thanksgiving table. The image shows a beautifully presented mousse topped with fresh mint leaves, sitting in a clear glass bowl. The rich, creamy texture is inviting, and the scattered coffee beans around it hint at a deep, chocolatey flavor that pairs perfectly with the mint.

Making this dessert is simple and fun. You’ll impress your guests with a dish that’s not only delicious but also dairy-free. The combination of chocolate and coffee adds a unique twist that elevates the classic mousse experience.

Let’s get to the recipe so you can whip this up for your holiday feast!

Ingredients

• 1 cup silken tofu, drained
• 1 cup dark chocolate chips (dairy-free)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon brewed coffee (optional)
• Fresh mint leaves for garnish

Instructions

1. Melt the chocolate chips in a microwave or double boiler until smooth. Let it cool slightly.
2. In a blender, combine the silken tofu, melted chocolate, maple syrup, vanilla extract, and coffee (if using). Blend until completely smooth and creamy.
3. Pour the mixture into serving bowls or glasses. Refrigerate for at least 2 hours to set.
4. Before serving, garnish with fresh mint leaves and a sprinkle of chocolate shavings if desired.

Classic Vegan Apple Crisp With Oat Topping

Nothing says fall like a warm, comforting apple crisp. This classic vegan apple crisp with oat topping is a delightful dessert that everyone can enjoy. The image showcases a beautiful bowl filled with tender apple chunks, topped with a crunchy oat mixture. Surrounding the bowl are fresh apple halves and cinnamon sticks, hinting at the warm spices that make this dish so special.

This dessert is perfect for Thanksgiving or any cozy gathering. The combination of sweet apples and a crunchy topping creates a satisfying contrast. Plus, it’s easy to make, allowing you to spend more time with your loved ones and less time in the kitchen.

Let’s get to the recipe so you can whip this up for your next celebration!

Ingredients

• 6 cups apples, peeled and chopped
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the chopped apples, maple syrup, lemon juice, cinnamon, and nutmeg. Mix well and pour into a greased baking dish.
3. In another bowl, mix the rolled oats, almond flour, melted coconut oil, brown sugar, and salt until crumbly.
4. Spread the oat mixture evenly over the apples in the baking dish.
5. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Let it cool slightly before serving. Enjoy warm, perhaps with a scoop of vegan ice cream!

Delightful Vegan Pecan Pie Bars

These vegan pecan pie bars are a fantastic twist on the classic dessert. They offer all the sweet, nutty flavors you love without any animal products. The bars are rich and chewy, making them perfect for a cozy Thanksgiving gathering.

The image shows a beautifully arranged plate of pecan pie bars, topped with whole pecans for that extra crunch. A cup of tea and a glass of syrupy goodness sit nearby, inviting you to take a bite. The warm colors and inviting presentation make these bars a delightful addition to any holiday table.

Making these bars is simple and fun. They are sure to impress your guests, whether they are vegan or not. Let’s get into the ingredients and steps to create this delicious treat!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted
• 1/4 teaspoon salt
• 1 cup maple syrup
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish.
2. In a bowl, mix flour, brown sugar, melted coconut oil, and salt until crumbly. Press this mixture into the bottom of the prepared baking dish.
3. Bake the crust for 10 minutes, then remove from the oven.
4. In another bowl, combine maple syrup, chopped pecans, vanilla extract, and cinnamon. Stir until well mixed.
5. Pour the pecan mixture over the baked crust and spread evenly.
6. Bake for an additional 20-25 minutes until the filling is set. Allow to cool before cutting into bars.

Luscious Vegan Chocolate Cake With Berry Sauce

This vegan chocolate cake is a showstopper for your Thanksgiving table. Tall and rich, it features layers of moist chocolate sponge, perfectly complemented by a luscious berry sauce. The vibrant colors of fresh strawberries, blueberries, and blackberries on top make it not only delicious but also visually stunning.

The cake is drizzled with a glossy chocolate ganache that adds a touch of elegance. Each slice reveals a delightful combination of flavors, making it a perfect dessert to end your holiday feast. The berry sauce brings a refreshing tartness that balances the sweetness of the cake beautifully.

Making this cake is easier than you might think. Gather your ingredients, and let’s get baking!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup almond milk (or any plant-based milk)
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, blackberries)
• ½ cup powdered sugar (for berry sauce)
• ½ cup dark chocolate chips (for ganache)
• ¼ cup coconut cream (for ganache)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Combine the wet and dry ingredients, mixing until just combined. Pour the batter evenly into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the berry sauce, blend the mixed berries with powdered sugar until smooth. Strain if desired for a smoother texture.
7. For the ganache, melt the dark chocolate chips and coconut cream together until smooth.
8. Once the cakes are cool, layer them with berry sauce in between. Top with ganache and fresh berries.
9. Slice and serve this delightful vegan chocolate cake at your Thanksgiving gathering!

Zesty Vegan Lemon Tart With Almond Crust

This vegan lemon tart is a delightful addition to your Thanksgiving table. With its bright yellow filling and crunchy almond crust, it’s sure to impress everyone. The tart is topped with fresh lemon slices and mint leaves, adding a pop of color and a refreshing touch.

The almond crust is simple to make and pairs perfectly with the zesty lemon filling. It’s a great option for those looking for a lighter dessert that still feels festive. The combination of flavors is refreshing, making it a perfect end to a hearty Thanksgiving meal.

Here’s how to make this delicious vegan lemon tart:

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 cup fresh lemon juice
• 1 cup coconut cream
• ¾ cup maple syrup (for filling)
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Fresh lemon slices and mint for garnish

Instructions

1. Make the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, melted coconut oil, and 2 tablespoons of maple syrup until combined. Press the mixture into a tart pan evenly. Bake for 10-12 minutes until lightly golden.
2. Prepare the Filling: In a saucepan, combine lemon juice, coconut cream, maple syrup, cornstarch, and vanilla extract. Heat over medium heat, stirring until thickened. Remove from heat.
3. Assemble the Tart: Pour the lemon filling into the cooled almond crust. Spread evenly and refrigerate for at least 2 hours to set.
4. Serve: Once set, garnish with fresh lemon slices and mint leaves. Slice and enjoy your zesty vegan lemon tart!

Fluffy Vegan Gingerbread Cookies For Festive Cheer

These fluffy vegan gingerbread cookies bring a warm, festive vibe to any holiday gathering. With their charming shapes and delightful icing, they are sure to be a hit. The cookies are decorated with sweet icing and sprinkled with powdered sugar, making them not only tasty but also visually appealing.

Perfect for sharing or enjoying with a cup of tea, these cookies capture the essence of the holiday season. The combination of spices like ginger and cinnamon fills the air with a cozy aroma, inviting everyone to indulge in a sweet treat.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup brown sugar, packed
• 1/2 cup unsweetened applesauce
• 1/4 cup molasses
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In another bowl, mix brown sugar, applesauce, molasses, melted coconut oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet. Flatten slightly with your hand.
6. Bake for 10-12 minutes, or until the edges are firm. Let them cool on a wire rack.
7. Once cooled, decorate with icing and sprinkle with powdered sugar if desired.

Creamy Vegan Cheesecake With Fresh Fruit

This creamy vegan cheesecake is a delightful treat for your Thanksgiving table. It features a smooth, rich filling made from cashews and coconut cream, offering a satisfying texture without any dairy. The cheesecake is topped with fresh strawberries and blueberries, adding a burst of color and flavor.

The crust is made from crushed graham crackers and coconut oil, creating a perfect balance of sweetness and crunch. This dessert is not only delicious but also a beautiful centerpiece for your holiday spread.

Serve it chilled for the best experience, and watch as your guests enjoy every bite. It’s a wonderful way to celebrate the season while keeping things plant-based!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup coconut oil, melted
• 2 cups raw cashews, soaked for 4 hours
• 1 cup coconut cream
• ½ cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Fresh strawberries and blueberries for topping

Instructions

1. Make the Crust: In a bowl, mix graham cracker crumbs and melted coconut oil until combined. Press the mixture into the bottom of a springform pan to form an even layer.
2. Blend the Filling: Drain and rinse the soaked cashews. In a blender, combine cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
3. Assemble: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
4. Chill: Cover and refrigerate for at least 4 hours or until set.
5. Serve: Once set, remove from the pan and top with fresh strawberries and blueberries before slicing and serving.

Sumptuous Vegan Berry Crumble With Coconut Topping

This berry crumble is a delightful treat for any Thanksgiving table. The vibrant colors of the strawberries, blueberries, and blackberries make it visually appealing. Topped with a crunchy coconut layer, it offers a perfect balance of sweetness and texture.

Using fresh or frozen berries, this recipe is easy to whip up. The crumble topping is made with oats and coconut, giving it a unique twist that everyone will love. Serve it warm with a scoop of vegan ice cream for an extra special touch.

Ingredients

• 2 cups mixed berries (strawberries, blueberries, blackberries)
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup shredded coconut
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the berries, maple syrup, cornstarch, and vanilla extract. Spread this mixture evenly in a baking dish.
3. In another bowl, combine oats, shredded coconut, almond flour, melted coconut oil, and salt. Mix until crumbly.
4. Sprinkle the oat mixture over the berry layer.
5. Bake for 25-30 minutes until the topping is golden brown and the berries are bubbling.
6. Let it cool slightly before serving. Enjoy warm with vegan ice cream!

Classic Vegan Chocolate Chip Cookies

Classic vegan chocolate chip cookies are a must-have for any Thanksgiving dessert table. They are soft, chewy, and packed with chocolatey goodness. The image shows a delightful stack of these cookies, with some chocolate chips scattered around, making them look even more tempting. A glass of milk sits nearby, perfect for dipping or washing down these treats.

Making these cookies is simple and fun. You can enjoy them fresh out of the oven or save some for later. They are a crowd-pleaser, whether you’re vegan or not. Everyone loves a good chocolate chip cookie!

Ingredients

• 1 cup almond butter
• 1/2 cup brown sugar
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond butter, brown sugar, coconut sugar, maple syrup, and vanilla extract until smooth.
3. Add flour, baking soda, and salt. Stir until just combined.
4. Fold in the vegan chocolate chips.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Delicious Vegan Sweet Potato Pie

Sweet potato pie is a classic dessert that brings warmth and comfort to any Thanksgiving table. This vegan version captures all the rich flavors without any animal products. The creamy filling, made from sweet potatoes, is perfectly spiced, making it a delightful treat for everyone.

The image shows a slice of golden sweet potato pie on a beautifully decorated plate. The crust looks flaky and inviting, while the filling is smooth and vibrant. Surrounding the pie are fresh sweet potatoes and cinnamon sticks, hinting at the delicious ingredients used in this recipe.

This pie is not just for vegans; it’s a crowd-pleaser that everyone will enjoy. Serve it with a dollop of coconut whipped cream for an extra special touch!

Ingredients

• 2 cups sweet potatoes, cooked and mashed
• 1 cup coconut milk
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 pre-made vegan pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
3. Pour the sweet potato mixture into the pre-made vegan pie crust, spreading it evenly.
4. Bake in the preheated oven for about 45 minutes, or until the filling is set.
5. Let the pie cool before slicing. Serve with coconut whipped cream if desired.

Vegan Coconut Macaroons With A Chocolate Drizzle

Coconut macaroons are a delightful treat that can easily fit into a vegan Thanksgiving spread. These little bites of joy are chewy on the inside and crispy on the outside. Topped with a rich chocolate drizzle, they add a sweet touch to your holiday table. The combination of coconut and chocolate is simply irresistible!

Making these macaroons is straightforward. You only need a few ingredients, and they come together quickly. Plus, they are naturally gluten-free, making them a great option for various dietary preferences. Serve them with a cup of coffee or tea for a cozy dessert experience.

Ingredients

• 2 1/2 cups shredded coconut (unsweetened)
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (vegan)
• 1 teaspoon coconut oil

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, almond flour, maple syrup, vanilla extract, and salt. Mix until well combined.
3. Using your hands, form small balls or mounds with the mixture and place them on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
5. While the macaroons cool, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
6. Drizzle the melted chocolate over the cooled macaroons using a fork or piping bag. Allow the chocolate to set before serving.

Heavenly Vegan Chocolate Fudge Brownies

These vegan chocolate fudge brownies are a perfect treat for your Thanksgiving table. Rich, fudgy, and oh-so-chocolatey, they will satisfy any sweet tooth. The image shows a tempting plate of brownies, dusted with powdered sugar, surrounded by walnuts and a glass of milk. They look inviting and delicious, making them a must-have dessert.

Making these brownies is simple and fun. You can whip them up quickly and impress your guests with a delightful vegan dessert. They are perfect for sharing or enjoying all by yourself!

Ingredients

• 1 cup almond butter
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. In a large bowl, mix almond butter, maple syrup, and coconut sugar until smooth.
3. Add cocoa powder, vanilla extract, baking soda, and salt. Stir until well combined.
4. Fold in the chocolate chips and walnuts if using.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
7. Let cool before slicing into squares. Dust with powdered sugar if desired.

Savory Vegan Caramel Apple Dip

This Savory Vegan Caramel Apple Dip is a delightful treat for your Thanksgiving gathering. The creamy dip pairs perfectly with fresh apple slices, making it a fun and healthy dessert option. The rich caramel drizzle adds a sweet touch, while the chopped nuts on top provide a satisfying crunch.

To make this dip, you’ll need a few simple ingredients. Start with a base of creamy vegan yogurt or cashew cream. This gives the dip a smooth texture. Then, mix in some maple syrup for sweetness and a hint of vanilla extract for flavor. The caramel sauce can be homemade or store-bought, depending on your preference.

Serve this dip on a wooden platter surrounded by crisp apple slices. The vibrant red apples not only look inviting but also balance the sweetness of the dip. This dish is sure to be a hit at your holiday table!

Ingredients

• 1 cup vegan yogurt or cashew cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• 1/4 cup chopped nuts (like pecans or walnuts)
• 4-5 medium apples, sliced

Instructions

1. In a mixing bowl, combine the vegan yogurt or cashew cream, maple syrup, and vanilla extract. Stir until smooth.
2. Transfer the mixture to a serving bowl and drizzle the caramel sauce on top.
3. Sprinkle the chopped nuts over the caramel layer for added texture.
4. Arrange the apple slices around the dip on a platter.
5. Serve immediately and enjoy this tasty treat!

Vegan Tiramisu Cups For A Light Finale

Vegan Tiramisu Cups are a delightful way to end your Thanksgiving feast. These little desserts are layered with creamy goodness and a hint of coffee, making them a perfect light finale. The image showcases three elegant cups filled with layers of vegan mascarpone, coffee-soaked cookies, and a dusting of cocoa powder on top. The rich colors and textures invite you to dig in!

Creating these cups is simple and fun. You can prepare them ahead of time, allowing the flavors to meld beautifully. Plus, they look stunning on any dessert table, adding a touch of sophistication to your holiday spread.

Ingredients

• 1 cup strong brewed coffee, cooled
• 1 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 package vegan ladyfinger cookies
• 2 tablespoons cocoa powder
• Dark chocolate shavings (optional)

Instructions

1. Prepare the Coffee: Brew a strong cup of coffee and let it cool completely.
2. Make the Cream: In a bowl, mix coconut cream, maple syrup, and vanilla extract until smooth.
3. Layer the Cups: Dip each ladyfinger into the cooled coffee for a few seconds. Then, layer them in the bottom of your cups.
4. Add Cream: Spoon a layer of the coconut cream mixture over the ladyfingers.
5. Repeat: Continue layering with more dipped ladyfingers and cream until the cups are filled, finishing with a layer of cream on top.
6. Chill: Refrigerate the cups for at least 2 hours to set.
7. Serve: Before serving, dust the tops with cocoa powder and add dark chocolate shavings if desired.