Dairy-Free Cranberry Fluff

Meaningful Eats

6 -8 servings

Tart-sweet cranberries, sponge-like marshmallows, and crunchy pomegranate seeds make dairy-free cranberry fluff the BEST dairy-free Thanksgiving side dish ever!

My top tips are to drain crushed pineapple as much as possible and buy a pre-seeded pomegranate to save time!

Course Side Dish

Cuisine American

Prep Time 15

Total Time 15

Author Erin Collins

Ingredients

1 (10-ounce) bag fresh whole cranberries
3/4 cup granulated sugar
20 ounce can crushed pineapple drained
1 (9-ounce) container So Delicious Cocowhip
2 cups mini marshmallows
1 pomegranate seeded

Instructions

Place the cranberries and sugar in a blender or food processor. Blend until smooth, scraping down the sides as needed.
Drain the crushed pineapple in a colander, pressing on the fruit to extract as much liquid as possible. Add the cranberry mixture, crushed pineapple and mix to combine. Gently fold in the cocowhip and marshmallows.
Pour the mixture into a serving dish. Let sit for at least 6 hours and up to overnight. Top with pomegranate seeds. Enjoy!

Notes

To store: Store leftover cranberry fluff in an airtight container in the fridge for up to three days. I don't recommend freezing cranberry fluff — it becomes grainy when thawed.

To make ahead: This is the perfect make-ahead side dish to help minimize stress on Thanksgiving day. Since the fluff needs to chill at least 6 hours, you can make one day in advance, then pull out of the fridge just before serving.
To make vegan: Use vegan dandies marshmallows.

Nutrition