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Top 5 favorite recipes for Thanksgiving using Flax Milk

Thanksgiving is a time to gather with loved ones and enjoy a delicious meal. With the multitude of allergens and dietary restrictions it can add more stress to the day to prepare a dish that everyone can enjoy. But look no further we have rounded up 5 of our favorite thanksgiving recipes that are healthy and allergen friendly using flax milk

1. Mashed Potatoes 

  • 1 garlic head (optional but recommended)*
  • Olive oil for roasting garlic (optional but recommended)
  • 2 ½ pounds (1.1kg) potatoes (I use half Russet and half Yukon Gold potatoes)
  • 1 tablespoon kosher salt** + more to taste
  • 1 cup flax milk
  • 6 tablespoons vegan butter, softened at room temperature
  • 1 1/2 tablespoons white miso paste (or mild / yellow miso)
  • Freshly cracked black pepper to taste
  • Chopped fresh chives, for serving
  1. Roast the garlic (optional). Preheat the oven to 400°F/200°C. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place directly on an oven rack. Roast for 35-40 minutes until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork. 
  2. Meanwhile, take the vegan butter out of the fridge to soften.
  3. Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size. Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 tablespoon of kosher salt (or 1/2 tablespoon sea salt) and stir to combine. 
  4. Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes.
  5. Drain the potatoes in a colander. Return the potatoes back to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
  6. While the potatoes are cooking, place the softened butter in a small bowl and add the miso paste and the mashed roasted garlic (if using). Using a fork, cream them together until well combined. 
  7. Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the flax milk. Whisk often to combine and stir until everything is melted. Season with a bit of freshly cracked black pepper. Continue heating until the mixture is very warm but not bubbling.**** 
  8. Grab a large bowl. If you are using a ricer, add the warm potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher or an electric handheld mixer (on low speed), mash the potatoes. 
  9. Add the warm miso butter-coconut milk mixture. Fold gently with a silicone spatula or wooden spoon. Taste for seasonings, adding kosher salt and freshly cracked black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they're perfect. 
  10. Garnish with fresh chives and serve warm. For extra indulgent mashed potatoes, drizzle a little melted vegan butter on top of the potatoes right before serving.

2. Mac and Cheese

  • 1 1/2 cups raw cashews*
  • 2 cloves garlic
  • 1/2 cup nutritional yeast
  • 1 1/4 cups unsweetened flax milk 
  • 1 jalapeño, chopped (you can deseed if you are sensitive to spice)
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  1. 1 pound shell (Conchiglie) pasta* (or sub any kind of gluten free pasta you’d like!)
  2. To garnish:
  3. Freshly ground black pepper
  4. *To make the cashew cheese sauce: soak the cashews in 4 cups of water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
  5. Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, garlic, nutritional yeast, flax milk, jalapeno, turmeric, paprika, onion powder, dijon mustard, salt and black pepper to a high powered blender. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk. Taste and adjust seasonings as necessary.
  6. Cook the noodles according to the directions on the package, until they are al dente. Drain noodles, then add back to pot and stir in your cashew cheese sauce. Taste and adjust seasonings if necessary. You may need more salt! Garnish with freshly ground black pepper. Enjoy!

3. Corn Bread

  • 1 1/4 cups Flax milk 
  • 2 teaspoons apple cider vinegar 
  • 1 1/4 cups fine-grain cornmeal
  • 1 cup all-purpose flour or gluten free baking mix 
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 flax egg 
  • 1/4 cup vegan butter 
  • 3 tablespoons cane sugar 
  • 3 tablespoons maple syrup 
  1. Preheat oven to 400°F/200°C. Lightly grease an 8×8 square baking pan with oil or spray with baking spray. Set aside.
  2. Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients together. Set aside.
  3. In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable. 
  4. Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. 
  5. Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy! 

4. Pumpkin Pie

  • 1 unbaked 9-inch pie shell
  • 1⁄2 cup brown sugar
  • 2 eggs 
  • 1 & 1⁄2 tsp cinnamon 
  • 1⁄4 tsp ground nutmeg 
  • 1⁄4 tsp salt 
  • 1 & 3⁄4 cups mashed pumpkin 
  • 1 cup flax milk

Whisk eggs, Add sugar, spices, and salt, add pumpkin and flax milk, Pour mixture into pie shell, Bake at 375F for 55 Min. 

5. Cinnamon Flax Yams 

  • 3 large organic yams 
  • 2 tsps organic cinnamon powder
  • a pinch of nutmeg
  • 2 tbs butter or vegan butter
  • 2/3 cup Malibu Mylk flax milk 
  • salt

Bring a large pot of water to a boil. Peel and slice yams into 1 inch cubes. Add to boiling water and cook until tender. About 10-15 minutes. Strain and let slightly cool. 

Add to a large bowl for mixing. Add butter, cinnamon, milk, salt and nutmeg if using and mix until desired consistency, about 3 mins on high speed.

Serve warm!! These also keep for 4 days in the refrigerator and reheat really well. Kids will devour! 

Unsweetened Vanilla Flax Milk

Malibu Mylk is the world's first organic flax mylk. It's made from the whole ground flaxseed, a superfood that is full of fiber, protein, omega-3's and prebiotics. Unlike most plant based mylks, Malibu Mylk is sustainable as the flax flower only relies on natural rainfall for growth.

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