Make your Thanksgiving complete with this easy vegan cranberry sauce that takes only 15 minutes active prep time! Using fresh cranberries + delicious coconut whip, this sauce has the perfect balance of sweet and tart. A win-win recipe that's certain to win over any guest (or vegan skeptic).
Rinse cranberries thoroughly. In a medium sauce pot, bring cranberries and apple juice to a low boil. Cover with a lid. Continue to cook until you see most of the cranberries "pop" (break open). Remove from heat.
Transfer cranberries to a food processor (or high powered blender) with the sugar and half of the coconut milk. Run until smooth. Return mixture back to sauce pot and bring to a low simmer.
Whisk 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.
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.
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).