Dairy-Free Thanksgiving Table

Most traditional Thanksgiving sides depend on dairy. Butter goes into the mashed potatoes, milk and canned cream soup into the green bean casserole, and cream, cheese and sour cream into the potato gratins and the dip. This collection covers sides, a starter and a dessert that work without any of it.

The substitutions are made dish by dish. The green bean casserole uses a from-scratch mushroom sauce in place of canned soup. The mashed potatoes use dairy-free butter melted with white miso, along with warm oat milk and dairy-free sour cream. The gravy gets its depth from browned cremini mushrooms, a toasted roux, miso and tamari instead of meat drippings.

Several dishes bake at 375°F, including the green bean casserole, scalloped potatoes and baked mac and cheese, so they can share an oven. The gravy keeps four days in the fridge, the mac and cheese can be assembled a day ahead, and the mashed potatoes hold warm for up to two hours in a slow cooker.