Easy and Delicious! Gluten-Free, Dairy-Free Thanksgiving
Here’s an entire gluten-free, dairy-free Thanksgiving menu—from appetizers to dessert—worth celebrating.
Thanksgiving gives us time to reflect upon our blessings and share a memorable meal with family and friends.
Unique among holidays, this all-American day of gratitude doesn’t revolve around presents, egg hunts, fireworks, costumes, or romance. It revolves around food. That’s why it can stir up anxiety for those with special dietary needs. What foods will be served? Which dishes are safe? What can you eat? What can you bring? What can you make?
Relax! The key to a calm and happy holiday meal is preparation—and Gluten Free & More is here to help with that. Armed with these gluten-free, allergy-friendly recipes, you can feel confident—whether you’re host or guest—that this will be your easiest and most delicious gluten free Thanksgiving ever.
Pumpkin Pepper Hummus
This healthy, seasonal recipe turns traditional hummus on its head. Make it ahead and refrigerate until used. Serve with gluten-free chips or crackers.
Calories: 1104kcal
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 5 tablespoons pumpkin purée
- ¼ cup roasted red peppers
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sunflower seeds , hulled
- ½ teaspoon coarse sea salt
- ¼ teaspoon minced garlic
- Allspice , to sprinkle on top
Instructions
- Combine all ingredients except allspice in the bowl of a large food processor. Purée until smooth.
- Spoon dip into a serving bowl and sprinkle with allspice.
Nutrition
Nutrition Facts
Pumpkin Pepper Hummus
Amount Per Serving
Calories 1104
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 6g30%
Sodium 1678mg70%
Potassium 1618mg46%
Carbohydrates 131g44%
Fiber 36g144%
Sugar 24g27%
Protein 43g86%
Vitamin A 11970IU239%
Vitamin C 42.4mg51%
Calcium 258mg26%
Iron 14.7mg82%
* Percent Daily Values are based on a 2000 calorie diet.
Pumpkin and Sweet Potato Soup
This versatile gluten free soup is easy to modify to suit tastes and available ingredients. For a thinner consistency, add more gluten free stock. Prepare it in a crockpot to free up space on the stove. It can be made three days ahead; reheat before serving.
Servings: 8 servings
Calories: 192kcal
Ingredients
- 3 cups pumpkin purée
- 4 cups gluten-free vegetable, chicken or beef broth
- 1 large sweet potato , peeled and cubed
- 1 large onion , peeled and diced
- 1 clove garlic , crushed
- 1 tablespoon extra virgin olive oil
- 1 cup vanilla yogurt or dairy-free yogurt substitute (coconut, soy, rice)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon allspice
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 1 teaspoon ground cloves
- ½ teaspoon coriander
- Rosemary sprig , for garnish
Instructions
- Combine pumpkin puree, broth and cubed sweet potatoes together in a large pot or crockpot.
- In a large skillet over medium-high heat, sauté onion in olive oil. Add garlic when the onions become translucent.
- Stir onion and garlic into the pumpkin mixture, along with yogurt and chickpeas. Add seasonings (except rosemary) and stir well. Cover and cook over medium heat until potatoes are soft.
- Carefully ladle mixture into a large food processor and blend until smooth. This may require dividing the soup into smaller portions to process separately, depending on the size of your food processor bowl. Place a clean kitchen towel over the top of the food processor lid to prevent hot liquids from splashing.
- Return the puréed soup to the pot and taste to determine if more spices are needed.
- Serve soup hot in individual bowls. Garnish each with a light sprinkle of allspice and a sprig of rosemary.
Notes
TIP: For richer flavor, use roasted pumpkin instead of canned. To roast a pumpkin, cut a fresh, food-grade pumpkin in half and scrape out the seeds and strings. Set seeds aside to toast separately. Place halves, cut side down, in a large pan filled with ½ to 1 inch water. Bake in a preheated 375-degree oven until pumpkin is soft. Scoop pumpkin from rind. Place in a food processor and puree until smooth. Strain puree through a sieve before using.
Nutrition
Nutrition Facts
Pumpkin and Sweet Potato Soup
Amount Per Serving
Calories 192
Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 1mg0%
Sodium 470mg20%
Potassium 601mg17%
Carbohydrates 32g11%
Fiber 7g28%
Sugar 11g12%
Protein 8g16%
Vitamin A 16640IU333%
Vitamin C 14.9mg18%
Calcium 131mg13%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Cranberry Chutney
Chunky chutney is a fresh alternative to traditional cranberry sauce. A tasty accompaniment, it looks beautiful on the table. It can be made up to a week ahead and stored in the refrigerator. Serve warm or cold.
Servings: 7 cups
Calories: 283kcal
Ingredients
- 3 tablespoons butter or dairy-free butter alternative
- 3 Gala or Fuji apples , peeled and cut into ¾-inch cubes
- ½ cup raisins
- ½ cup pecans , chopped, optional
- ½ orange , peeled and chopped
- ¾ cup brown sugar
- ½ cup apple cider
- ⅛ cup lemon juice
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2½ cups fresh cranberries
Instructions
- Preheat oven to 400 degrees. Place butter in a 9×13-inch baking dish and melt in preheating oven.
- Place apple cubes in a large bowl. Add raisins, pecans (if tolerated), orange pieces, brown sugar, cider, lemon juice and spices. Stir to combine well.
- Pour mixture into butter in hot baking dish, spreading in an even layer.
- Place in oven and bake for 1 hour uncovered, stirring every 15 minutes.
- Stir cranberries into roasted mixture and cook for additional 20 minutes or until cranberries soften and chutney thickens.
Nutrition
Nutrition Facts
Cranberry Chutney
Amount Per Serving
Calories 283
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 54mg2%
Potassium 293mg8%
Carbohydrates 50g17%
Fiber 5g20%
Sugar 35g39%
Protein 1g2%
Vitamin A 235IU5%
Vitamin C 15.7mg19%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten-Free, Dairy-Free Green Bean Casserole
With a few substitutions, you can enjoy favorite gluten free Thanksgiving casseroles like this one. This dish travels well; garnish with cooked onions just before serving.
Servings: 10 servings
Calories: 107kcal
Ingredients
“Fried” Onions
- 1 medium onion , sliced into thin rings
- 1/3 cup gluten-free All-Purpose flour blend
- ¼ teaspoon xanthan gum
- ¼ teaspoon sea salt
- Cooking spray
Casserole
- 1 pound green beans , canned or fresh, rinsed, trimmed and halved
- 2 tablespoons unsalted butter or dairy-free substitute
- 2 large Portobello mushrooms , sliced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons gluten-free All-Purpose Flour Blend
- ⅓ cup sour cream or dairy-free sour cream
- 2 cups gluten-free cream of mushroom soup
Instructions
- To make gluten free “fried” onions, preheat oven to 475 degrees. Lightly grease a baking sheet and set aside. Combine onion slices, ⅓ cup flour blend and salt in a large bowl, tossing until onions are evenly coated. Pour out onto prepared baking sheet, separating onion rings. Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times. Remove from oven and set aside while you prepare the casserole.
- To make the casserole, turn oven temperature down to 400 degrees.
- If using fresh beans, boil them in lightly salted water for 5 minutes. Rinse with cold water and drain. If using canned beans, rinse, drain and set aside.
- In a large saucepan, melt the butter. Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.
- Add spices and gluten free flour, stirring to coat. Cook an additional minute and add sour cream and soup. Reduce heat to medium-low and cook while mixture thickens, about 5 to 8 minutes more.
- Remove from heat and stir in half the “fried” onions and the drained beans.
- Pour mixture into a large casserole dish and cook in preheated oven for 10 minutes or until bubbly. Sprinkle remaining prepared onions on top and bake an additional 5 minutes. Serve warm.
Notes
TIP: Pressed for time? Top the gluten free casserole with gluten-free Funyuns Onion-Flavored Rings
Nutrition
Nutrition Facts
Gluten-Free, Dairy-Free Green Bean Casserole
Amount Per Serving
Calories 107
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 12mg4%
Sodium 428mg18%
Potassium 247mg7%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 430IU9%
Vitamin C 6.4mg8%
Calcium 32mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten-Free Savory Stuffing
Gluten free stuffing is easily adapted to your taste, tradition and items on hand. The better the ingredients, the better the end result, so use delicious homemade bread, if possible. Baked separately, this stuffing travels well.
Servings: 12 servings
Calories: 186kcal
Ingredients
- 6 cups gluten-free bread cubes (about half a 2- to 3-pound loaf)
- 3 tablespoons extra virgin olive oil
- ½ cup chopped onion
- ½ teaspoon ground nutmeg
- 2 teaspoons sage
- ½ teaspoon marjoram
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups chopped and peeled apples
- ¼ cup dried cranberries
- ½ cup chopped pecans or walnuts , optional
- ¼ cup flaxseed meal
- 2 cups gluten-free vegetable broth
Instructions
- Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil.
- Spread gluten free bread cubes in a single layer on prepared cookie sheet. Bake in preheated oven for 20 to 25 minutes or until cubes are dry. Turn the cubes once or twice during baking.
- In a large skillet, heat oil. Add onion and cook until tender and translucent, browning a bit at the edges. Add spices, carrots and celery, sautéing an additional 2 to 3 minutes. Set aside.
- Pour dried bread cubes into a 9×13-inch baking pan. Stir in sautéed vegetables and distribute throughout the cubes.
- Add apples, cranberries, nuts (if tolerated) and flaxseed meal, stirring gently until combined.
- Drizzle broth over mixture, stirring to coat (not soak) the gluten free cubes. You may need more or less gluten free broth to accomplish this, depending on what kind of bread used.
- Increase oven temperature to 375 degrees.
- Cover gluten free stuffing with foil and bake for approximately 30 minutes. For a crispy top, remove the foil for the last 10 minutes of baking.
Notes
TIP: Pressed for time? Use that old gluten-free loaf of bread in your freezer. It’s just right for stuffing!
Nutrition
Nutrition Facts
Gluten-Free Savory Stuffing
Amount Per Serving
Calories 186
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 414mg17%
Potassium 184mg5%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 7g8%
Protein 4g8%
Vitamin A 1915IU38%
Vitamin C 2.3mg3%
Calcium 62mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten-Free, Dairy-Free Sweet Potato Casserole
This light, fluffy gluten free side dish can be enjoyed hot from the oven or cold as leftovers. It travels well.
Servings: 8 servings
Calories: 569kcal
Ingredients
Casserole
- 3 cups sweet potatoes , boiled or microwaved, peeled and mashed
- 1 cup sugar
- ½ cup butter or dairy-free substitute
- 3 eggs , beaten
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 cup sour cream or dairy-free substitute
- ¼ teaspoon baking soda
- Pinch salt
- 1 cup raisins , optional
Topping
- 4 tablespoons melted butter or dairy-free substitute
- ½-¾ cup brown sugar
- 2 tablespoons gluten-free flour of choice
- ½ cup grated coconut
- ½ cup chopped pecans , optional
Instructions
- Preheat oven to 350 degrees. Grease a 1½-quart baking dish.
- In a large bowl, stir together mashed sweet potatoes, sugar, butter, eggs, vanilla extract, spices and sour cream. Add baking soda and salt, mixing well. Stir in raisins, if desired.
- Spread mixture into prepared baking dish. Bake uncovered in preheated oven for 35 to 45 minutes until the center is no longer jiggly.
- Prepare topping by combining melted butter, brown sugar, flour, coconut and pecans, if desired, in a bowl.
- Remove gluten free casserole from oven and sprinkle topping over the top. Return casserole to the oven for 10 more minutes or until lightly browned.
Notes
TIP: Pressed for time? Use 3 cups canned sweet potatoes, drained and mashed.
Nutrition
Nutrition Facts
Gluten-Free, Dairy-Free Sweet Potato Casserole
Amount Per Serving
Calories 569
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g90%
Cholesterol 121mg40%
Sodium 271mg11%
Potassium 455mg13%
Carbohydrates 68g23%
Fiber 4g16%
Sugar 42g47%
Protein 5g10%
Vitamin A 7875IU158%
Vitamin C 2.5mg3%
Calcium 89mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Turkey
This gluten free Thanksgiving recipe by Beth Hillson calls for rubbing the turkey with simple seasonings and then brushing it with glaze for memorable flavor.
Servings: 8 servings
Calories: 765kcal
Ingredients
- 12 pounds turkey , fresh or frozen (thawed), rinsed and patted dry
Rub
- 3 tablespoons coarse salt
- 2 teaspoons seasoned salt
- ¾ teaspoon gluten free poultry seasoning
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dry mustard
- ½ teaspoon paprika
Glaze
- ½ cup orange juice , more as needed
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
Instructions
- Combine gluten free rub ingredients. Rub seasoning mixture over entire turkey and into cavities.
- Set seasoned turkey in a roasting pan. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400 degrees. Stuff turkey with gluten free dressing, if desired. (Place remaining dressing in a lightly oiled casserole dish. Cover and bake according to recipe instructions.)
- Combine glaze ingredients and brush over turkey. Truss the bird or cover stuffed cavities with aluminum foil to prevent burning. Place in preheated oven and bake for 20 minutes. Reduce oven temperature to 325 degrees and roast 3 to 3½ hours, basting* frequently with pan drippings until a meat thermometer registers 180 degrees in the thickest part of the thigh. (If turkey is not stuffed, cooking time will be slightly less. Begin checking for doneness after 3 hours.)
- Remove turkey from oven and let stand 10 minutes before carving. Remove gluten free stuffing to a serving dish. Serve with hot gluten free gravy.
Notes
TIP Baste turkey with gluten-free chicken stock the first few times until enough juices collect in the pan.
Nutrition
Nutrition Facts
Roasted Turkey
Amount Per Serving
Calories 765
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 8g40%
Cholesterol 347mg116%
Sodium 3157mg132%
Potassium 1113mg32%
Carbohydrates 6g2%
Sugar 5g6%
Protein 104g208%
Vitamin A 365IU7%
Vitamin C 7.8mg9%
Calcium 58mg6%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten-Free Mushroom Wine Gravy
Most prepared gravies contain gluten. Making gluten free gravy from scratch is the best way to ensure that everyone can safely enjoy it. Plus, homemade just tastes better! This versatile recipe happens to be vegetarian. If you prefer to use turkey drippings, substitute drippings for a portion of the vegetable stock.
Servings: 4 cups
Calories: 215kcal
Ingredients
- 1 clove garlic , minced
- 2 tablespoons butter or non-dairy substitute
- ½ large onion , chopped
- 1 cup mixed fresh mushrooms (white, button, Portobello, cremini, oyster or shiitake), sliced, tough stems discarded
- ¾ cup dry white wine
- 3 tablespoons extra virgin olive oil
- 3 tablespoons gluten-free All- Purpose Flour Blend or blend of choice
- 2 cups gluten-free vegetable stock
- Cracked black pepper and sea salt , to taste
Instructions
- In a large skillet, cook garlic in butter over medium-low heat, stirring until light golden. Add onion to garlic-butter mixture and cook, stirring until softened. Add mushrooms and sauté mixture over medium-high heat, stirring until onions are translucent and mushrooms are lightly browned, approximately 5 minutes. Stir in wine and cook until reduced by about half.
- In a separate skillet, heat oil over medium heat. Add gluten free flour, stirring in small circles with a wooden spoon to incorporate. To avoid scorching, stir constantly until thickened and the gluten free roux is milky-tan in color.
- Add stock to roux, whisking to prevent lumps.
- Reduce heat to medium-low and stir periodically to prevent scorching. Cook down for 5 minutes to thicken.
- Stir in mushroom-wine mixture and cook another 5 minutes over medium heat. Add more stock to thin the gluten free gravy, if necessary. Season with pepper and salt, to taste.
Notes
TIP: Pressed for time? Make this gluten free gravy a day ahead and store it covered in the refrigerator. To reheat, add water or additional vegetable stock to thin to pouring consistency.
Nutrition
Nutrition Facts
Gluten-Free Mushroom Wine Gravy
Amount Per Serving
Calories 215
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 524mg22%
Potassium 128mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 425IU9%
Vitamin C 1.7mg2%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten-Free Crustless Pumpkin Pie
This quick, easy gluten free recipe doesn’t need a crust. The flour settles to the bottom, forming a natural crust. It can be made two days ahead and stored in the refrigerator.
Servings: 8 servings
Calories: 291kcal
Ingredients
- 1 (15-ounce) can pumpkin purée
- ¾ cup milk or dairy-free vanilla-flavor milk of choice
- ¾ cup cream or dairy-free liquid vanilla creamer
- 2 tablespoons extra virgin olive oil
- 2 teaspoons gluten-free vanilla extract
- 4 tablespoons gluten-free bourbon (use only if using egg replacer)
- ½ cup gluten-free all-purpose flour blend of choice
- ¼ cup buckwheat flour
- ½ cup brown sugar , packed
- ¼ cup granulated cane sugar
- 1 tablespoon Ener-G Egg Replacer powder , not reconstituted (or use 2 whole large eggs and no bourbon)
- 2 teaspoons gluten-free baking powder
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon gluten free pumpkin pie spice (or ¾ teaspoon ground nutmeg + ¼ teaspoon ground cloves)
Instructions
- Preheat oven to 450ºF. Butter or spray with cooking oil a 10-inch pie plate and one ramekin.
- Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients into the liquid bowl while stirring. Beat until totally combined.
- Pour gluten free batter into prepared pie plate, leaving at least ¼ inch between the batter and the rim of the pie plate. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
- Place gluten free pie in preheated over and bake for 15 minutes. Then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean.
Notes
TIP: If using a commercial all-purpose gluten free flour blend that does not contain xanthan gum, add ½ teaspoon xanthan gum to the dry ingredients. Results may vary, depending on the gluten free flour blend.
Nutrition
Nutrition Facts
Gluten-Free Crustless Pumpkin Pie
Amount Per Serving
Calories 291
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 32mg11%
Sodium 172mg7%
Potassium 304mg9%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 22g24%
Protein 2g4%
Vitamin A 8640IU173%
Vitamin C 2.4mg3%
Calcium 133mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten-Free Sweet Potato Bread Pudding
Easy to make and healthier than its rich taste suggests, this gluten free dessert is a clever alternative to pumpkin pie. It’s delicious alone or topped with Decadent Bourbon Sauce (below). It can be made several days ahead and stored in the refrigerator; reheat just before serving.
Servings: 10 servings
Calories: 319kcal
Ingredients
- 5 cups plain gluten-free bread , sliced and cut into 1-inch cubes
- ⅔ cup pecans , chopped, optional
- 2 large eggs or flax gel
- 1¾ cups coconut milk (not low fat)
- ¼ cup milk or dairy-free vanilla- flavored milk (coconut beverage, rice, hemp, soy, almond)
- 1½ cup puréed, cooked and peeled sweet potatoes
- 6 tablespoons dark agave syrup or maple syrup
- 1 tablespoon gluten-free vanilla extract
- 1 tablespoon gluten free bourbon or apple cider
- 1 tablespoon ground cinnamon
- 1 teaspoon gluten free pumpkin pie spice (or 1½ teaspoons ground nutmeg + ½ teaspoon ground cloves)
- ⅔ cup raisins , plumped in boiling water for 5 minutes and drained
- 3 tablespoons butter or dairy-free substitute
- 1 tablespoon sugar
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with aluminum foil.
- Spread gluten free bread cubes over prepared baking sheet. Bake in preheated oven for 10 minutes, stirring once to toast all sides.
- If using, spread pecans in a metal baking pan and bake in preheated oven for 8 minutes. Let cool and then chop.
- Whisk together eggs, coconut milk, milk, sweet potatoes, agave syrup, vanilla extract and bourbon in a large bowl. Add spices. Stir in toasted bread cubes and raisins. Cover and refrigerate for 1 hour.
- Keep oven set at 325 degrees. Place 3 tablespoons butter in 2-quart baking pan and set pan in oven for a couple minutes to melt butter.
- Remove pan from oven and spread melted butter to cover bottom. Add soaked bread mixture, sprinkling top with sugar.
- Return pan to preheated oven and bake for 40 minutes. Then increase oven temperature to 425 degrees and bake for additional 12 to 15 minutes until gluten free pudding is firm and lightly browned.
Nutrition
Nutrition Facts
Gluten-Free Sweet Potato Bread Pudding
Amount Per Serving
Calories 319
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 42mg14%
Sodium 175mg7%
Potassium 334mg10%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 11g12%
Protein 5g10%
Vitamin A 2995IU60%
Vitamin C 1.4mg2%
Calcium 114mg11%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Decadent Bourbon Sauce
Spoon over squares of warm bread gluten free pudding and serve immediately.
Calories: 348kcal
Ingredients
- 5 tablespoons vanilla liquid creamer or dairy-free vanilla creamer (soy, coconut)
- ¼ cup sugar
- 3 tablespoons gluten free bourbon or apple cider
- 2 tablespoons vanilla yogurt or dairy- free yogurt (coconut, soy, rice)
Instructions
- Whisk all ingredients together.
- Chill sauce in the refrigerator until served.
Nutrition
Nutrition Facts
Decadent Bourbon Sauce
Amount Per Serving
Calories 348
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 87mg4%
Potassium 274mg8%
Carbohydrates 69g23%
Sugar 68g76%
Protein 2g4%
Calcium 68mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Written by Jules Shepard, originally published by Gluten Free & More.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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