Creamy Vegan Cranberry Sauce with Coconut

I love this homemade vegan cranberry sauce with coconut topping! Made with fresh cranberries and creamy coconut, it’s seriously THE BEST cranberry sauce recipe ever, pinky promise.

Cranberries do not have to be an afterthought at your Thanksgiving table. In fact, it’s probably the only treat that gets to snuggle up with the first course on your dinner plate, no questions asked. Quick and easy, you can have this sauce made in about 15 minutes.

Serve this vegan cranberry sauce alongside this vegan turkey, smoky roasted carrots, cornbread stuffing, and gluten free pumpkin pie for a delicious Thanksgiving feast.

The secret to the best vegan cranberry sauce

When I was growing up, the hardest part about making cranberry sauce was battling the can opener.

Once I got it to crank its way around the top (creating a jagged weapon that could surely kill a man), I’d flip the tin over and watch that perfect red cylinder slowly fart its way out and *kerplop* into a serving bowl. Where it would then sit, sadly, on the table until someone sliced it out of obligation.

You guys, this is totally an injustice to the cranberry. Because good cranberries are just as important to Thanksgiving as they are to cosmopolitans and alternative 90’s music.

But the ultimate secret to delicious vegan cranberry sauce is to use full fat coconut milk, which makes your cranberries creamy and fluffy, while creating the perfect balance of sweet and tart. The result is a moan-worthy dish that will have you reaching for seconds.

Ingredients + Substitutions

This is what you need to make this delicious homemade vegan cranberry sauce, plus substitutions, if needed. Be sure to check the recipe box for exact measurements.

• Fresh whole cranberries. I like using Ocean Spray cranberries. If buying frozen, thaw in the fridge overnight before use.
• Apple juice. I like using organic apple juice with no added sugars. For a more tart cranberry sauce, you can also substitute with orange juice. If you don’t want to use juice, water will work here too (just to prevent your cranberries from sticking to the pan).
• Sugar. I recommend using organic cane sugar, but brown sugar, turbinado, or stevia should all work here. Just remember that it could change the taste.
• Full-fat coconut milk. Coconut milk makes your cranberry sauce nice and creamy. However, you can also use low-fat canned coconut cream or another plant-based milk of choice. Just keep in mind that it may not be as creamy.
• Cornstarch. This helps thicken up your cranberry sauce. You can also try using another thickener, such as arrowroot or agar agar, but I have not tried this.
• Vanilla extract.
• Coconut whipped topping. I prefer using So Delicious, but you can also use Truwhip.

Equipment needed

The only equipment you’ll need is your stove top and a food processor OR high powered blender. Just be sure your blender can ACTUALLY blend well, because you’ll want this to have a smooth consistency.

How to make it

1. Rinse cranberries thoroughly. In a medium sauce pot, bring apple juice and cranberries to a low boil, then cover with a lid. Continue to cook until you see most of the cranberries “pop” (break open). Remove from heat.
2. Pour cranberries in a food processor (or high powered blender) with the sugar and half of the coconut milk. Run until smooth. Transfer mixture back to sauce pot and bring to a low simmer.
3. Mix the cornstarch with the remaining coconut milk. I like to do this right in the can, because it’s one less dish I have to clean! Slowly stir into the cranberries. Add the vanilla (if using), and continue to cook, stirring continuously. When the sauce starts to thicken and swell (like a pudding), remove from heat.
4. Pour into a medium bowl and cover with plastic wrap, making sure that it touches the cranberries, to prevent a layer of film. Refrigerate at least 4 hours or overnight for best results.
5. To serve: divide into serving cups or small bowls, top with coconut whipped topping. You can also alternate layers of cranberry sauce with whipped topping, if desired (pictured).

Frequently Asked Questions

Allergy Information

• This cranberry sauce is 100% vegan, meaning it is dairy-free, egg-free, and gelatin-free. It is also naturally gluten-free, nut-free, soy-free, low-histamine, and nightshade-free.
• For those on a low-histamine diet: some folks are hyper sensitive to the alcohol in vanilla extract. If you have reaction to extract, please omit completely OR use vanilla powder. Also, if you are sensitive to cornstarch, you can always try to swap it out for arrowroot powder or another thickener of your choice. Please keep in mind though that this may change the texture!

More vegan Thanksgiving recipes:

• The Best Vegan Turkey to Satisfy All Cravings
• The Best Vegan Party Food: BBQ & Cranberry Bean Balls
• Celebrate Thanksgiving With This Quick Vegan Pumpkin Pie
• 30 Vegan Side Dishes That Will Make Your Thanksgiving The BEST

Thank you for taking the time to invest in your health and happiness!