10cupsunsweetened Silk plant-based milkAlmond, Soy, Cashew (to make it easy I have combined all the plant milk needed into one. You can use different kinds in each recipe that requires it if you prefer, just make sure to check the individual recipes for how much of each.)
4-6tablespoonsSo Delicious French Vanilla Coconut Milk Creamer
Optional Homemade Cocowhip (for both pie and drink)
Make sauce and Hemp Almond Parmesan from Potato and Veggie Casserole recipe.
Make cinnamon glaze for scones, simply warm slowly to drizzle on fresh scones.
Make pumpkin caramel if using.
Things you can prep the day before:
Make the bruschetta mix.
Make Fall Quinoa Stuffing.
Clean and slice veggies from Potato and Veggie Casserole recipe. Keep in mind that this should be done as the last thing the day before so the veggies don't wilt too much before you use them. Store in an airtight container or plastic bag sealed well.
Make Pumpkin Pie.
Things left to do day of:
Bake polenta slices and put together bruschetta.
Make queso dip (this could technically be done the day before but best fresh).
Roast Smoky Maple Carrots.
Put together Potato and Veggie Casserole and bake.
Bake Apple Cinnamon Scones.
Make cocowhip and store in back of the fridge where it's most cold until ready to use.
Prepare Hot Pumpkin Drink do have ready to warm after dinner.
You can find nutritional information for each recipe on the individual posts the information provided is based on an average of all recipes.
Cooking and prep time is based on an average please see individual recipes for exact timings.