Now that Halloween has passed, it’s time to start planning for Thanksgiving! To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!
Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high. That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.
I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie. We know how to do it right.
Each day, starting November 1st, we will be sharing a new fall recipe on our blogs. We’d love to see any recipes of ours recreated by you. Please tag us in social media #YSJThanksgiving when posting photos!
Kabocha Squash with Rajas Gratin
Prep Time: 1 day
Soft Cashew Cheese
1 cup raw cashews, soaked overnight
1/4 cup fresh lemon juice
3 Tbsp agar agar
2 tbsp filtered water
1/2 tsp fine sea salt
1 cup of cashews, soaked overnight, rinsed and drained
½ cup of filtered water
Fire Roasted Chilies for Rajas
2 poblano or pasilla chiles, charred, peeled, deseeded, and cut into strips
Roasted Kabocha Squash
1 medium kabocha squash, peeled (optional), sliced 1/4″ thick
1 Tbsp grapeseed oil
2 Tbsp thyme, chopped
1 1/2 onion, sliced
sea salt and freshly ground pepper, as needed
1 tsp dried oregano
1/4 cup cashew cream
poblano pepper strips
1. Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight.
2. Drain the liquid, rinse under cold water and drain again.
3. In the blender, combine and pulverize the cashews, agar, lemon juice, sea salt and 2 tbsp filtered water. Blend until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed smooth. When creamy, pour into a small bowl, cover, and refrigerate.
Make Cashew Cream
Place all the ingredients in a blender and blend until smooth. If the mixture is too thick, add filtered water 1 tablespoon at a time. We want this to be the same consistency as cream, so adjust accordingly.