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Raw Cold Beet Borscht

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This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup. Bursting with the natural sweetness of beets, carrots, and apples, it's a vibrant dish perfect for warm days.

raw cold borscht
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Traditional borscht is a hearty, cooked beet soup enjoyed hot or cold. This raw adaptation skips the cooking, preserving the crisp textures and earthy flavors of fresh vegetables and fruits.

The combination of grated beets, carrots, cucumber, and sweet apple creates a naturally sweet base, while lemon juice adds a zesty brightness.

Fresh dill and scallions introduce herbal notes, making this chilled soup a delightful starter or light meal.

Why You'll Love This Raw Beet Borscht

  • No-Cook Preparation: Ideal for hot days when you want to avoid the stove.
  • Nutrient-Rich: Retains the full spectrum of vitamins and minerals from raw vegetables.
  • Vegan and Gluten-Free
  • Quick and Easy: Minimal pr!eparation time; just grate, mix, and chill.
raw cold borscht

Helpful Tips & Substitutions

Grate with Ease: Use a food processor with a grating attachment to save time and effort. You can grate the vegetables by hand as well, but it quite the chore. Be sure to check the guide to cooking beets for more tips on how to prepare them!

Chill Thoroughly: Allow the soup to refrigerate for at least 3 hours to enhance the flavors and ensure it is fully chilled.

Creamy toppings: Top your borscht with a dollop of vegan sour cream or cashew cream. It's a delightful contrast to the tangy soup. Coconut yogurt is also a good choice.

Use any beets! While traditional red beets are the most common for making borscht, golden beets can be used for a different hue and milder taste.

Variations to Try

Add a Spicy Kick: Add a pinch of cayenne pepper or finely chopped jalapeño for some heat.

Herbal Twist: Incorporate fresh mint or basil for a different flavor profile.

Nutty Addition: Top with chopped walnuts or almonds for added texture and richness.

More Vegan Recipes

If you love this vegan borscht, be sure to check out these other delicious ideas:

 

Recipe

raw cold borscht

Raw Cold Beet Borscht

5 from 3 votes
This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Equipment

  • Food processor with grater attachment

Ingredients

  • 2 large beets peeled and cut into chunks (or see note if you'd like to lightly cook the beets)
  • ½ small cucumber cut into chunks
  • 1 medium apple sweet variety, cut into chunks
  • 1 medium carrot peeled and cut into chunks
  • 2 tablespoons fresh dill minced, add more to taste
  • 1 scallion thinly sliced
  • Juice of 1 to 2 lemons to taste
  • 3 tablespoons agave nectar or to taste
  • salt and freshly ground pepper to taste
  • vegan sour cream purchased or homemade, or Cashew Cream for topping, optional
US Customary - Metric

Instructions

  • Grate the beets, cucumber, apple, and carrot in a food processor fitted with the grating blade. Transfer the grated ingredients to a soup tureen or some other kind of serving container such as a deep, steep-sided casserole dish.
  • Fill the container with enough water to give the soup a dense but not overly crowded consistency. Stir in the dill and scallions.
  • Add the juice of 1 to 1 ½ lemons (depending on how large and juicy they are), and the agave. Season gently with salt and pepper.
  • Cover and let the soup chill for at least 3 hours. This can be made the morning before you want to serve it for dinner, or the day before. Just before serving, taste and add more lemon juice and agave to your liking.
  • Serve garnished with a dollop of vegan sour cream or cashew cream, if desired.

Notes

If you prefer beets lightly cooked, just use your favorite cooking method, whether in the microwave or on the stovetop. Don't overcook! Cook just until they can be pierced, then plunge them in a bowl of ice water until they're cool enough to handle.

Nutrition (Estimate per Serving)

Calories: 94kcalCarbohydrates: 22gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 79mgPotassium: 384mgFiber: 4gSugar: 17gVitamin A: 1784IUVitamin C: 9mgCalcium: 23mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Puree of Spring or Summer Greens

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Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons.  

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Simple Soups for Kids and Teens

by 7 Comments

Is there anyone out there who isn't instantly comforted by the thought of a nice warm bowl of soup? Here are a few easy, appealing vegan soups that can become the favorites of kids and teens. Even kids who balk at vegetables may be more likely to enjoy them when enveloped in a tasty broth. See also Creamy Corn Chowder in Tofu 101. And make sure to explore the entire Veg Kids and Teens page on VegKitchen for lots of easy, healthy recipes for vegetarian and vegan kids and teens. [Read more...]

Pasta and Tofu Salad

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This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It's a pasta salad that's welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and packs up really well as a portable lunch. Serve with cherry tomatoes and carrot sticks (or baby carrots) on the side. Photos by Rachael Braun.

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Salads Your Kids Just Might Eat!

by 4 Comments

There’s just something about salads that — there’s no other way to say it — many kids don’t particularly enjoy. I found that combining small amounts of raw vegetables with starchy comfort foods like pasta, bread, or potatoes, or adding fresh or dried fruit, helped to entice my kids and their friends to give salads a try. As far as tossed green salads, the best way I found to entice them was to offer a very simple homemade Thousand Island dressing with it. [Read more...]

Vegan Black Bean & Corn Quesadillas

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Quesadillas made with vegan cheese are a great choice for an easy dinner. Black beans and corn make a hearty, satisfying filling, and you can make these on the stovetop or in the oven depending on how many you're feeding and how much time you have.

Vegan Black Bean and Corn Quesadillas

Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

  • Black beans and corn. A hearty, classic filling combination — fresh or thawed frozen corn both work well, and canned black beans (drained and rinsed) save time over cooking from dry.
  • Jalapeño or green chiles. Adjust the amount to control the heat — canned chiles work well if fresh jalapeños aren't available, and are milder overall.
  • Nondairy cheddar-style cheese. Helps hold the filling together and melts nicely — shred it yourself from a block for the best melt, since pre-shredded often has anti-caking additives that melt less smoothly.
  • Flour tortillas. Choose a size that suits your pan; large tortillas make bigger quesadillas but can be trickier to flip.
  • Salsa and vegan sour cream. Homemade or store-bought both work well as toppings that add moisture and freshness to balance the rich filling.

Variations

  • Add greens. A handful of chopped spinach or kale stirred into the filling adds extra nutrition without changing the flavor much.
  • Swap the beans. Pinto beans work well in place of black beans, or use a mix of both.
  • Make it extra cheesy. Add a little more cheese for a gooier quesadilla, especially if you're cooking on the stovetop where the cheese needs to hold everything together.
  • Add sauteed onions and peppers. A quick sauté of bell pepper and onion bulks up the filling into more of a fajita-style quesadilla.
  • Add a squeeze of lime. Stirred into the filling or squeezed over the finished quesadilla, it brightens everything considerably.

Tips for the Best Quesadillas

  • Don't overfill. Leaving a border around the edge makes folding and flipping much easier, and keeps filling from spilling out into the pan.
  • Cook until golden. Whether on the griddle or in the oven, look for a light golden brown color on both sides before removing.
  • Flip carefully. If cooking on a griddle, use a wide spatula to flip without spilling the filling, and don't rush it — a properly set tortilla flips much more cleanly.
  • Cut into wedges with a pizza cutter. This makes them easier to serve and eat than trying to cut through with a knife.
  • Keep finished quesadillas warm in a low oven. This is especially helpful if you're cooking a big batch on the stovetop in sequence.

Make Ahead & Storage

The bean and corn filling can be made up to 2 days ahead and refrigerated, which makes assembly quick on a busy weeknight. Once cooked, leftover quesadillas keep for a couple of days in the fridge and reheat well in a dry skillet or the oven — a microwave will work in a pinch, but the tortilla won't stay as crisp.

How to Serve

Top with salsa and a dollop of vegan sour cream, and serve with a big salad and a simple grain or potatoes — better yet, sweet potatoes.

Recipe

Vegan Bean and corn quesadillas

Vegan Black Bean & Corn Quesadillas

4.75 from 4 votes
Quesadillas made with vegan cheese, black beans, and corn — a great choice for an easy dinner, made on the stovetop or in the oven.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 quesadillas

Ingredients

Filling

  • 1 15- to 16-ounce can black beans drained and rinsed
  • 1 cup cooked fresh or thawed frozen corn kernels
  • 1 medium red bell pepper very thinly sliced
  • 2 to 3 tablespoons minced fresh cilantro
  • 2 scallions thinly sliced
  • 1 teaspoon ground cumin
  • 1 or 2 fresh jalapeño peppers seeded and minced, or 4-ounce can mild or hot chopped green chiles

To Finish

  • 8 soft taco-size (8-inch) flour tortillas
  • 1 cup grated cheddar-style nondairy cheese or as desired
  • salsa homemade or prepared, as desired
  • vegan sour cream or cashew cream optional

Instructions

  • Heat a large non-stick griddle, or preheat the oven to 400°F.
  • Combine the filling ingredients in a mixing bowl and stir together. Arrange the filling on one half of each tortilla, leaving about a ½-inch border near the edges. Sprinkle each with a little of the cheese. Fold each tortilla over to make a half-circle.
  • If heating on a griddle, cook the quesadillas on both sides until nicely golden brown (flip them carefully!). If using the oven, bake for 15 minutes at 400°F, or until the quesadillas are hot and beginning to turn light golden brown.
  • Arrange one quesadilla on each serving plate and cut in half with a sharp knife to make two wedges. Top each with a bit of the salsa and, if desired, a small dollop of sour cream.

Notes

Serve with a big salad and a simple grain or potatoes (better yet, sweet potatoes).
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Close up of Vegan Black Bean and Corn Quesadillas

Find more of VegKitchen's Vegan Dinner Recipes and more Burritos, Enchiladas, and Tortilla Dishes. Find lots more tortilla recipes in A Southwestern Supper.

Vegan Pasta Alfredo with Peas & Asparagus

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This vegan pasta alfredo with peas and asparagus is spring comfort food at its best - a silky, creamy sauce made entirely from blended silken tofu, tossed with tender spring vegetables and your favorite pasta shape. No dairy, no compromise.

Vegan pasta alfredo with asparagus, peas, yellow squash, and sun-dried tomatoes

Key Ingredients & Substitutions

  • Firm silken tofu. The secret to the dairy-free alfredo sauce - it blends completely smooth and creates a rich, creamy texture without any cream, butter, or cashews. Use firm silken tofu (like Mori-Nu shelf-stable) for the best result. Soft silken tofu works too and gives a slightly thinner sauce. Do not substitute regular firm tofu, which is too grainy to blend smoothly.
  • Asparagus. Slender spears are ideal here - they cook quickly and are tender all the way through without peeling. If you can only find thick asparagus, peel the lower third of each stalk. Snap off the woody ends and cut into 1½-inch pieces so they're easy to eat with pasta.
  • Yellow summer squash. Adds color and a mild sweetness. Zucchini is a direct swap. You can also skip it and increase the asparagus.
  • Frozen peas. Sweet and bright - they thaw almost instantly in the pan. Fresh shelled peas in season are even better if you have them.
  • Sun-dried tomatoes. Concentrated, chewy, and deeply savory - they balance the creaminess of the tofu sauce beautifully. Oil-packed or rehydrated dry-packed both work well. Slice them before adding.
  • Pasta shape. Use a chunky shape - rotini, fusilli, farfalle, or gemelli - so the sauce and vegetables have something to cling to. Whole-grain pasta adds fiber and a nuttier flavor that plays well with the vegetables.
  • Fresh lemon juice. The acid in the tofu sauce is what makes it taste bright and fresh rather than flat. Don't skip it.

Variations

  • Add white beans. Stir in a drained 15-ounce can of cannellini or great northern beans for extra protein. For a no-cook pasta option, also try our vegan Greek pasta salad. If you love asparagus, our cream of asparagus soup makes a beautiful spring starter.
  • eartiness.
  • Make it gluten-free. Use your favorite GF pasta - brown rice pasta, chickpea pasta, or lentil pasta all work well with this sauce.
  • Add nutritional yeast. Stir 2 to 3 tablespoons into the tofu sauce before blending for a cheesy, savory depth reminiscent of parmesan.
  • Swap the greens. Stir in a few handfuls of baby spinach or arugula with the pasta at the end - they'll wilt just from the heat of the dish.
  • Mushroom version. Add 8 ounces of sliced cremini or shiitake mushrooms to the pan with the garlic for an earthier, more substantial dish.
  • Lemon herb version. Add the zest of one lemon to the tofu sauce and finish with a generous handful of fresh basil for a brighter, more Italian feel.

Tips for the Best Vegan Pasta Alfredo

  • Blend the tofu sauce until completely smooth. Any graininess in the sauce will be noticeable in the final dish. Blend for a full minute, scraping down the sides, until the texture is silky.
  • Reserve pasta water. A splash of the starchy cooking water is your best friend for loosening the sauce if it thickens too much when it hits the hot pasta.
  • Don't overcook the vegetables. Tender-crisp is what you're after - asparagus and peas should still have a little bite. Five minutes in the covered pan is usually enough.
  • Keep the heat low when adding the sauce. Silken tofu can break or become grainy if overheated. Warm it gently over low heat just until it's heated through.
  • Serve immediately. Like all creamy pasta dishes, this is best fresh off the stove. The sauce will thicken as it sits - if reheating leftovers, add a splash of water or plant-based milk and warm over low heat.

How to Serve

Serve straight from the pan into wide pasta bowls, topped with extra fresh basil or parsley and a crack of black pepper. This is a complete meal on its own, but it pairs well with a simple green salad, garlic bread, or a wedge of crusty sourdough. For a more elaborate spread, serve alongside a bowl of marinated olives or a light tomato bruschetta. This also pairs beautifully alongside our vegan zucchini lasagna for an Italian dinner spread. Leftovers keep in the fridge for up to 3 days - reheat gently with a splash of water to revive the sauce.

Bowl of vegan pasta alfredo with spring vegetables and sun-dried tomatoes

Recipe

Vegan pasta alfredo with asparagus, peas, yellow squash, and sun-dried tomatoes

Vegan Pasta Alfredo with Peas & Asparagus

5 from 40 votes
A creamy vegan pasta alfredo made with silken tofu instead of dairy — light, luscious, and packed with spring vegetables. Asparagus, sweet peas, yellow squash, and sun-dried tomatoes make every bite colorful and satisfying.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

Pasta & Vegetables

  • 12 ounces rotini, fusilli, farfalle, or other chunky pasta whole-grain preferred
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 10 ounces slender asparagus tough ends snapped off, cut into 1½-inch pieces
  • 1 cup frozen green peas or fresh shelled peas
  • 1 medium yellow summer squash quartered lengthwise and thinly sliced
  • ⅓ cup sun-dried tomatoes sliced (oil-packed or rehydrated)
  • ¼ cup fresh parsley or basil minced or thinly sliced

Silken Tofu Alfredo Sauce

  • 12.3 ounce package firm silken tofu drained
  • 2 tablespoons fresh lemon juice about ½ lemon
  • salt and freshly ground black pepper to taste

Instructions

  • Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain and set aside, reserving ¼ cup of the pasta cooking water.
  • While the pasta cooks, combine the silken tofu and lemon juice in a blender or food processor. Blend until completely smooth and creamy, about 1 minute. Season with salt and pepper. Set aside.
  • Heat the olive oil in a large, wide skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes until fragrant and lightly golden — do not let it brown. Add the asparagus, peas, squash, sun-dried tomatoes, and ¼ cup water. Cover and cook for 4 to 5 minutes, stirring once halfway through, until the vegetables are just tender-crisp.
  • Pour the silken tofu sauce over the vegetables and stir to coat. Cook over low heat for 1 to 2 minutes until heated through. If the sauce seems thick, stir in a splash of the reserved pasta water to loosen it.
  • Add the drained pasta to the skillet and toss well to combine everything. Stir in the fresh parsley or basil. Taste and adjust salt and pepper. Serve immediately.

Notes

Silken tofu: Firm silken tofu (such as Mori-Nu) blends into a perfectly smooth, dairy-free cream sauce. Do not substitute regular firm tofu — it won't blend smoothly. Soft silken tofu works too and gives a slightly thinner sauce.
Asparagus prep: Use slender asparagus spears — they're tender throughout and don't need peeling. If using thicker spears, peel the lower third of each stalk with a vegetable peeler.
Make it gluten-free: Use your favorite gluten-free pasta. Brown rice pasta or chickpea pasta both hold up well with this sauce.
Add protein: Stir in a drained can of white beans or a handful of shelled edamame with the vegetables for extra plant-based protein.

Nutrition (Estimate per Serving)

Calories: 444kcalCarbohydrates: 23gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 63mgPotassium: 544mgFiber: 3gSugar: 1gVitamin A: 237IUVitamin C: 23mgCalcium: 105mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Also try: our vegan creamy mushroom pasta.

Roasted Butternut Squash and Pasta Casserole

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This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.

butternut squash and pasta casserole in a white baking dish

This is the kind of casserole you make when you're craving comfort food but still want to feel like a responsible adult. It's rich, creamy, baked to golden perfection. And, plot twist: there's no dairy, no cream, and no cheese.

I first made this on one of those in-between fall days - too warm for soup, too cool for salad, and just right for something slowly baked. It turned out to be one of those meals you don't expect to fall in love with, but then you go back for thirds and start texting people about it.

butternut squash and pasta casserole being eaten from a green bowl

Key Ingredients & Substitutions

  • Pasta - Short shapes like rotini or shells hold onto all that dreamy sauce best. You can use whole grain, gluten-free, or just classic white pasta.
  • Butternut Squash - Roasted until tender, then blended into the base of the sauce.
  • Onion - Sautéed until golden and sweet!
  • Silken Tofu - Don't fear the tofu! It makes the sauce ultra-creamy and keeps things nice and light. If you do not want to use tofu, you can substitute cooked (or canned) white beans for a similar consistency.
  • Nutritional Yeast - That umami-rich, cheesy flavor - without any dairy.
  • Nondairy Milk - Unsweetened, please. Just enough to help everything blend smoothly. You can use almond milk, cashew milk, or your own favorite.
  • Paprika - A dash for warmth and color, plus a little extra for sprinkling on top. Smoked paprika works well here also.
  • Breadcrumbs - For that golden, crunchy finish.

Helpful Tips

Make ahead tip! You can roast the butternut squash a day ahead and store it in the fridge. This makes prep time a breeze when you're ready to assemble the casserole.

Use the neck for cubes, the base for sauce. - The thicker neck of the squash stays firmer after roasting and is perfect for dicing into cubes for texture in the casserole. The softer base (the bulb) gets softer and blends best into a super creamy sauce.

Blend until smooth and silky. - Take your time when blending the butternut squash sauce. A high-speed blender will give you that ultra-velvety finish, but any blender or food processor will work with a little patience. If the mixture seems too dry, add a bit more almond milk.

Don't overcook the pasta. - Cook the pasta just to al dente. It'll soften more as it bakes, so this helps keep the texture just right.

Customize the topping. - No breadcrumbs? No problem. Use crushed crackers, panko, or even a sprinkle of chopped nuts for a crunchy finish.

Also worth trying: our creamy asparagus and pea pasta.

close up of my butternut squash and pasta casserole

Easy Variations

Add greens. - Stir in a handful of sautéed spinach or kale before baking for an extra boost of color and nutrients.

Make it smoky. - Add a pinch of smoked paprika or chipotle powder to the sauce for a subtle smoky flavor that plays well with the sweetness of the squash.

Gluten-free option. - Use your favorite gluten-free pasta and swap the breadcrumbs for gluten-free panko or crushed rice crackers.

Use zucchini instead of pasta. - Swap the pasta for thin zucchini strips to make a lighter, gluten-free version. For a fully developed take on that idea, check out our vegan zucchini lasagna.

Go herbaceous! - Mix in chopped fresh sage or thyme. A little goes a long way and pairs beautifully with the squash.

Protein boost. - Add cooked lentils, chickpeas, or vegan sausage slices to the mix before baking for a heartier, more filling dish.

Single-serve style - Divide the mixture into ramekins for mini casseroles. Perfect for dinner parties or easy meal prep! For another hearty baked casserole dinner, our vegan pot pie casserole is a crowd-pleasing comfort food classic. For a fresh summer side, also try our zucchini with mint. For a creamy weeknight pasta option, our vegan creamy mushroom pasta is a favorite.

More Tasty Recipes

If you love this casserole, be sure to check out these other delicious recipes:

Recipe

butternut squash and pasta casserole recipe

Roasted Butternut Squash and Pasta Bake

4.25 from 8 votes
This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8

Equipment

Ingredients

  • 12 ounces pasta such as rigatoni or rotini
  • 2 tablespoons olive oil plus extra for topping
  • 1 large onion finely chopped
  • 1 medium butternut squash
  • ¼ cup nutritional yeast
  • 12.3 ounces firm or extra-firm silken tofu
  • ½ cup almond milk or other nondairy milk, unsweetened
  • ½ teaspoon paprika plus extra more for topping
  • salt and pepper to taste
  • ½ cup breadcrumbs
  • 2 tablespoons fresh parsley optional, chopped, for topping
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut a medium butternut squash in half lengthwise. Scoop out the seeds and place both halves, cut side down, on a parchment-lined or lightly oiled baking sheet. Roast for 35-45 minutes, or until the wide (bulb) end is completely tender and can be easily pierced with a fork, but is not mushy. The narrow (neck) end should be tender but still hold its shape.
  • Let the squash cool until safe to handle. Gently remove the tough skin, so only the tender squash remains. Chop into cubes and set aside. You should get about 3 - 4 cups total.
  • While the squash is roasting, cook the pasta according to package directions, then drain and transfer to a large mixing bowl. Set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté until golden and soft, about 8-10 minutes. Scoop out about ¼ cup of the cooked onion and set it aside to mix into the casserole later. The rest will go into the sauce.
  • Heat half of the oil in a medium skillet. Add the onion cook until golden. Transfer to a food processor or blender, leaving about ½ cup's worth aside for topping.
  • Blend the Sauce. In a blender or food processor, approximately ⅔ of the cubed squash, the remaining sauteed onion, silken tofu, nondairy milk, nutritional yeast, paprika, salt and pepper. Blend until completely smooth. The sauce should be velvety and pourable; add a splash more milk if needed.
  • In a large mixing bowl, combine the cooked pasta, remaining squash cubes, and the reserved ¼ cup of sautéed onion. Pour the creamy squash sauce over everything and stir gently to coat.
  • Transfer the mixture to a lightly oiled 2-quart casserole dish. Sprinkle the breadcrumbs over the top. Add a sprinkle of paprika and a drizzle of olive oil, if desired.
  • Bake uncovered at 400°F for 20-25 minutes, or until the top is golden and the edges are bubbling. For extra crispiness, broil for the last 2-3 minutes, watching closely.
  • Let the casserole sit for 5-10 minutes after baking. Garnish with parsley, if desired. This helps it set up and makes it easier to serve. Slice, scoop, and enjoy warm!

Nutrition (Estimate per Serving)

Calories: 297kcalCarbohydrates: 51gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 578mgFiber: 4gSugar: 5gVitamin A: 10060IUVitamin C: 23mgCalcium: 104mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Vegan Pumpkin Mac and Cheese

by 1 Comment

This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!

fork biting into a plate of vegan pumpkin mac and cheese

This vegan mac and cheese is loaded with creamy, cheesy, pumpkin flavor. It's an epic adult version of your favorite childhood meal!

This has quickly become one of my all time favorite vegan comfort foods and a family favorite for the fall and winter seasons.

This pumpkin mac and cheese pasta is:

  • vegan 
  • dairy-free
  • made with real pumpkin puree 
  • gluten-free (if you use gluten-free pasta) 
  • a delicious lunch or dinner the whole family can enjoy 
  • made with simple ingredients 
  • creamy and cheesy

If you're a fan of this, be sure to check out my traditional vegan mac and cheese recipe and all my favorite vegan pasta dishes too!

how to make vegan pumpkin mac and cheese collage

Helpful Tips

Blend Until Silky Smooth: Don't rush the blending step - give it a full minute or two so the sauce turns out creamy and lump-free. No one wants grainy mac & cheese (vegan or not).

Cook Pasta Just to Al Dente: Slightly undercook your pasta since it'll soften a bit more once you mix it with the warm vegan cheese sauce. Mushy mac is a tragedy we can all avoid.

Salt Matters: Taste the sauce before mixing it into the pasta and adjust the salt. Pumpkin can be a little sweet, so don't be shy about seasoning it properly.

Add Pasta Water If Needed: If your sauce feels too thick once mixed with the pasta, a splash or two of reserved pasta water to loosen things up without diluting the flavor.

Also worth trying: our pumpkin seed butter.

pot of vegan pumpkin mac and cheese

Easy Variations

Add Some Green: Toss in a handful of baby spinach, kale, or even frozen peas at the end for a little color and extra nutrition. Your body will thank you.

Smoky Vibes: Stir in a teaspoon of smoked paprika or chipotle powder for a smoky twist. It turns the cozy factor up to 11.

Get Cheesy (Again): Want it extra cheesy? Mix in a little vegan cream cheese, a scoop of nutritional yeast, or your favorite melty dairy-free cheese.

Roasted Veg Boost: Roasted cauliflower, broccoli, or butternut squash make great mix-in. And they're a great way to sneak in some veggies for the family.

Crunchy Toppings: Pour the mac and cheese into a baking dish, top with breadcrumbs, and broil for a few minutes. Yum!

Spice It Up: A pinch of cayenne, a few dashes of hot sauce, or some red pepper flakes = yes, yes, and yes.

Pumpkin Swap: No pumpkin? No problem. Use canned butternut squash, sweet potato puree, or even carrot purée if you're feeling really wild.

Protein Power: Stir in some sautéed tempeh, lentils, or chickpeas to bulk things up and keep you fueled up longer.

close up forkful of vegan pumpkin mac and cheese

FAQs

Can I leave out the nutritional yeast in the recipe? 

The nutritional yeast (I use this brand) gives a pleasant nutty flavor and texture that resembles traditional parmesan cheese. When paired up with the creamy cashews it really helps give that cheesy consistency we all love! So personally, I wouldn't leave it out.

Is there an alternative to soaking the cashews overnight? 

If you forget to soak your cashews or don't have the time, here's a trick. Boil water in a large pot. Then remove it from the heat and allow the cashews to sit in the hot water for 30-60 minutes. This will be enough to still give that ultra-creamy texture you want!

Can I make butternut squash mac and cheese instead?

Yes, totally! This recipe will work exactly the same with pureed butternut squash in place of the pureed pumpkin. Or try out this Butternut Squash Mac and Cheese.

Can I make this ahead of time?

Totally. You can make the sauce a day or two in advance and just cook the pasta fresh when you're ready to eat. It makes weeknights feel way less chaotic.

How do I store leftovers?

Pop any leftovers into an airtight container and store them in the fridge for up to 4 days. This dish thickens a lot as it sits. When reheating leftovers, stir in a little non-dairy milk or water to revive that creamy texture.

Can I freeze it?

I wouldn't. Pasta tends to get weird and mushy after freezing, and the creamy texture of the sauce doesn't always bounce back. If you must freeze it, freeze just the sauce and make fresh pasta when you're ready to eat.

Is this gluten-free?

It can be! Just swap in your favorite gluten-free pasta. Chickpea pasta, rice pasta, quinoa spirals - whatever works for you. Just adjust the cook time accordingly.

More Vegan Recipes

If you love this vegan pumpkin mac and cheese, be sure to check out these other delicious recipes:

Recipe

vegan pumpkin mac and cheese

Vegan Pumpkin Mac and Cheese

5 from 3 votes
This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.
    vegan pumpkin mac and cheese
  • In a high-powered blender, add the pumpkin, the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to taste, lemon juice, and coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed.
    vegan pumpkin mac and cheese
  • Return the cooked and drained pasta back to the saucepan and add the cheese sauce.
    vegan pumpkin mac and cheese
  • Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste.
    vegan pumpkin mac and cheese

Nutrition (Estimate per Serving)

Calories: 521kcalCarbohydrates: 72gProtein: 16gFat: 21gSaturated Fat: 12gSodium: 907mgPotassium: 717mgFiber: 7gSugar: 7gVitamin A: 19189IUVitamin C: 9mgCalcium: 67mgIron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan No-Bake Chocolate Cookies

by Leave a Comment

Chocolate craving? These Vegan No Bake Chocolate Cookies are rich, fudgy, and ready in just 20 minutes - no oven needed! 

vegan chocolate cookies

Who doesn't love a cookie that requires no baking, minimal ingredients, and satisfies your sweet tooth in under 20 minutes? With a chewy, fudgy texture and the perfect balance of peanut butter and chocolate, these cookies are dangerously easy to make - and even easier to eat.

Best of all, these sweet treats are completely vegan! 

Why You'll Love These Cookies

I've made a lot of no-bake cookies in my day, but this recipe takes the cake - or the cookie, rather. Not only are they ridiculously easy to put together, but they also have that perfect combination of chewy oats, creamy peanut butter, and rich chocolate flavor that makes you reach for another... and another. Plus, the fact that they're vegan and made with wholesome ingredients like coconut oil and almond milk is a huge bonus!

Whether you're craving something sweet late at night (guilty!) or need a last-minute dessert for guests, these vegan cookies are a surefire crowd pleaser.

vegan chocolate cookies

These Vegan No-Bake Chocolate Cookies Are...

  • Quick and Easy: Ready in just 20 minutes (with some chilling time in between).
  • Naturally Vegan: No dairy, no eggs, no problem!
  • Rich and Fudgy: The combination of peanut butter and chocolate makes these cookies super indulgent.
  • Perfect for All Occasions: These cookies can be enjoyed as an afternoon snack, a party treat, or even a post-workout pick-me-up.
  • No Oven Required: Hot days or busy schedules? Skip the baking and still enjoy homemade cookies.
vegan chocolate cookies

Key Ingredients & Substitutions

Coconut Oil: This is the base fat for the recipe, giving the cookies a subtle coconut flavor and helping to hold everything together. If you're not a fan of coconut oil, you can substitute with vegan butter. 

Almond Milk: Almond milk keeps the cookies creamy and vegan. If you prefer, you can substitute with any plant-based milk, like soy, oat, or even coconut milk.

Unsweetened Cocoa Powder: This adds rich chocolate flavor without adding too much extra sweetness. If you prefer a deeper chocolate taste, opt for dark cocoa powder.

Peanut Butter: Creamy peanut butter helps bind the cookies and adds that irresistible peanut-chocolate flavor combo. You can use any nut or seed butter, like almond butter or sunflower seed butter, for a different twist.

Quick-Cooking Oats: These oats are the perfect size and texture for no-bake cookies. You could also use old-fashioned rolled oats for a chunkier texture, but avoid using steel-cut oats, which won't soften enough.

Vanilla Extract: A splash of vanilla enhances all the flavors!

Sugar: Organic granulated sugar keeps the cookies sweet. For a slightly less processed option, you could use coconut sugar as an alternative,

vegan chocolate cookies

Helpful Tips for the Perfect No-Bake Cookie

Chill the Cookies: Letting the cookies cool at room temperature for 30 minutes works great, but if you're impatient (I don't blame you), pop them in the fridge for about 15 minutes to speed things up.

Adjust the Consistency: If your cookie dough feels a bit too runny, add a bit more oatmeal. If it's too thick, stir in a splash of almond milk.

Customizable Nut Butters: While peanut butter gives these cookies their classic flavor, you can easily swap in other nut butters like almond or cashew. Just make sure it's creamy for the right consistency.

Storage: These cookies will keep well in an airtight container at room temperature for up to 5 days, or in the fridge for about a week. For longer storage, you can freeze them for up to 3 months.

vegan chocolate cookies

Fun Variations to Try

Add Some Crunch: For a bit of extra texture, fold in some chopped nuts like peanuts, almonds, or walnuts into the cookie batter.

Chocolate Lovers' Dream: If you can't get enough chocolate, sprinkle some mini chocolate chips into the mixture before scooping the cookies.

Coconut Twist: Stir in a ½ cup of shredded coconut for a tropical flavor that pairs beautifully with the peanut butter.

Spiced Cookies: Add a pinch of cinnamon or espresso powder to the mixture for a little extra warmth or a touch of coffee flavor.

Nut-Free Option: Replace peanut butter with sunflower seed butter for a completely nut-free version that's just as delicious.

These cookies are also a great choice for Valentine's Day gifting - check out our full vegan Valentine's Day desserts roundup for even more ideas.

Love baking with chocolate? Our fudgy avocado brownies use ripe avocado in place of butter for an incredibly rich, dairy-free result. For a showstopping layer cake, also try our vegan chocolate orange cake or our vegan funfetti cake. For a frozen chocolate treat, our vegan fudgesicles are rich and creamy.

vegan chocolate cookies

More Vegan Treats

If you love these no bake chocolate cookies, be sure to check out these other vegan dessert ideas: 

 

Also worth trying: our vegan sweet potato brownies.

Recipe

vegan chocolate cookies

Vegan No-Bake Chocolate Cookies

5 from 1 vote
These Vegan No Bake Chocolate Cookies are the perfect balance of peanut butter and chocolate. They're rich, fudgy, and ready in just 20 minutes!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 cookies

Ingredients

US Customary - Metric

Instructions

  • Heat a saucepan over medium heat. Add the coconut oil, almond milk, sugar, and cocoa powder.
    vegan chocolate cookies
  • Whisk continuously over medium heat until the butter is melted.
    vegan chocolate cookies
  • Stir until the mixture starts to boil. Boil the mixture for 1 minute and then remove the saucepan from the heat.
    vegan chocolate cookies
  • Add the peanut butter and vanilla extract. Stir to combine, until the peanut butter has melted and the mixture is smooth.
    vegan chocolate cookies
  • Stir in the oatmeal and salt.
    vegan chocolate cookies
  • Mix well until well combined.
    vegan chocolate cookies
  • Line a baking sheet or cutting board with parchment paper.
  • Use a spoon or a cookie scoop, to scoop the batter onto the prepared baking sheet, forming the cookies. Flatten the cookies to the desired thickness using the back of the spoon.
    vegan chocolate cookies
  • Let the cookies sit at room temperature for 30 minutes, or chill them in the fridge for about 15 minutes until hardened.
    vegan chocolate cookies
  • Ready to enjoy!
    vegan chocolate cookies

Nutrition (Estimate per Serving)

Calories: 202kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 47mgPotassium: 90mgFiber: 1gSugar: 21gCalcium: 17mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Vegan Funfetti Cake

by Leave a Comment

This homemade vegan funfetti cake is fluffy, moist, and bursting with colorful sprinkles! And topped with a delicious funfetti frosting too. Perfect for a birthday party or just to satisfy your everyday sweet tooth.

vegan birthday cake

There's something undeniably magical about funfetti - it transforms a simple cake into a totally party-worthy treat. This particular funfetti cake is a family favorite in our house, even among the non-vegans in the crew. In fact, my son swears it's the best funfetti cake he's ever had!

This vegan funfetti cake is: 

  • Easy to make with simple ingredients.
  • Fun and colorful.
  • A surefire crowd pleaser.
  • Better than any boxed cake mix.
  • Perfect for a vegan birthday cake! 
vegan birthday cake

Key Ingredients & Substitutions

All of the ingredients for this cake (and the funfetti frosting) are simple and easy to find. No weird vegan ingredients here. 😉 But here are just a few notes to help you get the best results.

Rainbow Sprinkles

The heart of any funfetti cake is the sprinkles! But be sure to check the ingredients for any sneaky non-vegan ingredients. I like to buy these big jugs of vegan friendly sprinkles for all my baking.

Non-Dairy Milk

You can use any dairy free milk of your choice in this vegan cake. Almond, cashew and soy milk all work very well for baking.

Apple Cider Vinegar

This might seem like an odd cake ingredient, but it reacts with the baking powder to give the cake a perfect rise. I suggest using a high quality apple cider vinegar like Bragg's for the best results.

Sugar

This recipe calls for granulated sugar. Depending on the region you live in, your regular old white sugar may or may not be vegan. In the US, you will want to choose a brand clearly marked organic or vegan. This one from Whole Foods is cheap and vegan friendly.

vegan birthday cake

Tips and Tricks

Parchment Paper is Your Friend

To ensure your cake layers come out of the pans cleanly, don't skip lining your pans with parchment paper.

Cool Completely

Patience is key. Frosting a warm cake can lead to a melting disaster! So make sure to let the cake cool all the way down to room temperature before frosting it. You can speed up the process by putting it in the fridge for a bit.

Storing the Cake

Cover the cake and store in the fridge for 4-5 days. You can also freeze the cake for up to two months. If freezing, you will want to remove from the freezer to thaw the day before you plan to serve it.

If you're after a rich chocolatey cake, try our vegan chocolate orange cake, or for Halloween gatherings our vegan halloween cupcakes are perfect. For a refreshing chocolate treat, our chocolate raspberry banana smoothie doubles as a breakfast or dessert. If you want a quick single-serve vegan treat, our vegan cinnamon roll in a mug is ready in just minutes.

vegan birthday cake

Variations to Try

Make it Gluten-Free

Replace the all-purpose flour with your favorite gluten-free flour blend for a gluten free version. Be sure to choose a gluten free brand of sprinkles too.

Switch Up the Sprinkles

While rainbow sprinkles are classic, feel free to use any vegan-friendly sprinkle variety you like. You can theme this cake to just about any occasion by just changing out the sprinkles. Halloween? Grab some orange and black sprinkles. Christmas? Go with red and green. Valentine's Day? Pink and red. You get the idea.

Alternative Frostings

Not a fan of buttercream? Try a vegan cream cheese frosting for a tangy twist.

Looking for more festive vegan dessert ideas? Our vegan Valentine's Day desserts roundup has 25 chocolatey, fruity, and romantic treats to choose from. Or for a breakfast-friendly alternative, our vegan pumpkin waffles are a festive fall option.

vegan birthday cake

More Vegan Sweets

If you love this Vegan Funfetti Cake, be sure to check out these other delicious recipes: 

Also worth trying: our guide to vegan Halloween candy.

Recipe

vegan birthday cake

Vegan Funfetti Cake

5 from 1 vote
This homemade vegan funfetti cake is fluffy, moist, and bursting with colorful sprinkles! And topped with a delicious funfetti frosting too.
Print Pin Save
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings

Ingredients

For the Cake:

For the Vegan Funfetti Frosting:

US Customary - Metric

Instructions

For the Cake:

  • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  • In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Stir in the rainbow sprinkles to distribute evenly.
  • In another bowl, whisk together the non-dairy milk, vegetable oil, applesauce, apple cider vinegar, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  • Divide the batter evenly between the two prepared cake pans, using a spatula to smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

For the Vegan Buttercream Frosting:

  • Using a hand mixer or a stand mixer with the paddle attachment, beat the vegan butter until creamy.
  • Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
  • Add the vanilla extract and 2 tablespoons of non-dairy milk. Beat for an additional 3-5 minutes or until the frosting is light and fluffy. If the frosting is too thick, add more non-dairy milk, one tablespoon at a time, until reaching the desired consistency.
  • Once the cakes are completely cool, place one layer on a serving plate or cake stand.
  • Spread a layer of frosting on the top of the first cake layer, then place the second cake layer on top.
  • Frost the top and sides of the cake with the remaining buttercream frosting, smoothing it out with a knife or spatula.
  • Decorate the top with additional rainbow sprinkles to match the Funfetti theme.
  • Chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set.

Nutrition (Estimate per Serving)

Calories: 522kcalCarbohydrates: 98gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 340mgPotassium: 56mgFiber: 1gSugar: 76gVitamin A: 781IUVitamin C: 0.1mgCalcium: 106mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

15-Minute Vegetable Curry (with frozen veggies!)

by 3 Comments

Whoever said that a hearty, flavorsome curry needs hours of simmering and a pantry full of exotic spices clearly hasn't tried my Quick & Easy Vegetable Curry!

easy vegetable curry

This curry is the dish you turn to on those frantic weeknights when the fridge is half-empty, the family is hungry, and time is of the essence. Ready in just 15 minutes, thanks to the help of some frozen veggies, it's like a little weeknight magic trick. Now you see an empty kitchen, now you don't!

This Quick & Easy Vegetable Curry is...

  • Unbelievably Fast. Ready, set, curry in just 15 minutes!
  • Surprisingly Simple. Using ingredients you likely have on hand already.
  • Comfort Food. Each spoonful is like a warm, spice-infused embrace.
  • Versatile:. Have some extra veggies or tofu? Toss them in! This recipe is easy to customize.

Key Ingredients & Substitutions

Frozen Vegetables

I love the classic mix of carrots, peas, corn, and green beans. But literally any frozen veggie blend will do. So pick your own favorite mix of veggies! Of course, you can also make the curry with fresh veggies, but then it will take longer than the promised 15 minutes. 

Curry Powder

This is the most important of the spices in this recipe, so I recommend choosing a high quality curry powder for the best flavor. 

Coconut Milk

This brings creaminess and lots of flavor. But if you need a substitute, heavy cream is your best bet.

Vegetable Broth

Note that vegetable broth brands can vary pretty wildly in terms of saltiness. So be sure to taste your curry at the end, and adjust the salt accordingly. You may find that no extra salt is needed at all, or you may want to add quite a bit!

easy vegetable curry

Helpful Tips & Variations

Don't be shy with the curry powder. If your curry powder is on the mild side, don't be shy to add a bit more than called for. You measure that stuff with your heart.

Add more spice. If this recipe isn't spicy enough for your heat-loving taste buds, try adding a dash of chili powder or some slivered red chili peppers.

Make it sweeter. For a sweeter curry, try adding a dash of maple syrup or agave syrup.

Protein Power-Up. Toss in some pan-fried tofu or tempeh for an extra protein punch.

Add Fresh Greens. Add some baby spinach or shredded kale for extra nutrients. And it looks gorgeous too!

easy vegetable curry

Serving & Storage Suggestions

Serve this curry hot with a side of fluffy basmati rice. Or try serving over quinoa or couscous for a tasty twist. You can also use cauliflower rice for a lower carb option. It's also delicious with fresh flatbreads like roti or vegan naan bread. Round out your Indian spread with our masala lentils or our Madras lentils.

I like to garnish my curry with some chopped fresh cilantro and some lime wedges - a classic combo. But this would also be great topped with chopped peanuts or cashews, slice red onions, or lemons instead of limes.

Store this vegetable curry in the refrigerator for 3-4 days, in an airtight container. To serve again, simply reheat over medium heat on the stovetop. In my opinion, curry does not freeze well.

More Tasty Vegan Ideas

If you love this quick and easy vegetable curry, be sure to check out these other delicious vegan recipes: 

Recipe

easy vegetable curry

15-Minute Vegetable Curry (with frozen veggies!)

5 from 2 votes
This easy Vegetable Curry is hearty, flavorsome and ready in just 15 minutes! The perfect dish for those frantic weeknights when time is of the essence.
Print Pin Save
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons coconut oil
  • 1 small red onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1½ tablespoons curry powder adjust according to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 3 cups mixed frozen vegetables such as carrots, peas, corn, and green beans
  • 1 can 15 oz chickpeas, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving
US Customary - Metric

Instructions

  • Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Sauté 1 small chopped red onion for about 3 minutes until soft. Then, add 2 minced garlic cloves and 1-inch grated ginger, cooking for another minute until fragrant.
  • Stir in 1½ tablespoons of curry powder, 1 teaspoon of ground cumin, and ½ teaspoon of turmeric. Cook for 1 minute to release the flavors.
  • Pour in a 14-ounce can of coconut milk and 1 cup of vegetable broth, mixing well.
  • Add 3 cups of mixed frozen vegetables and a 15-ounce can of drained and rinsed chickpeas. Bring to a simmer, then reduce the heat to maintain a gentle simmer.
  • Let the curry cook for about 8-10 minutes, or until the vegetables are tender.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and a squeeze of lime juice. This curry goes well with rice or flatbread.

Nutrition (Estimate per Serving)

Calories: 178kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 393mgFiber: 7gSugar: 2gVitamin A: 7086IUVitamin C: 17mgCalcium: 59mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Zucchini Lasagna

by Leave a Comment

Are you looking for a delicious and healthy vegan dinner idea? Look no further than this vegan zucchini lasagna. It's light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!

vegan lasagna recipe

As an Italian, I've eaten more than my share of lasagna in my life. In fact, traditional lasagna is my son's all time favorite food and the dish we make for most holidays in our home. It's comfort food at its finest! 

But it's also a heavy dish. And on these hot summer days, I need something a bit lighter. So I came up with this veggie-centric vegan friendly version of my fave pasta dish! 

vegan lasagna recipe

This Vegan Zucchini Lasagna is: 

  • Light & healthy! 
  • Family friendly - even the kids will eat this. 
  • Ready in under an hour.
  • Vegan.
  • Vegetarian.
  • Dairy-free.
  • Gluten-free.
  • a delicious plant-based meal!

With its fresh vegetables, rich tomato sauce, and hearty vegan cheese, this zucchini lasagna is sure to satisfy your taste buds. Plus, it's the perfect way to sneak more veggies into your meal. Enjoy!

And don't forget to check out my other vegan pasta recipes for more delicious vegan dinner ideas.

vegan lasagna recipe

Ingredients & Supplies You'll Need

Here's what you'll need to make this delicious zucchini lasagna:

  • Zucchini - the star ingredient!
  • Firm Tofu - to make a vegan ricotta cheese substitute.
  • Nutritional yeast - to add that cheesy flavor.
  • Italian Seasoning
  • Salt
  • Lemon Juice
  • Olive oil
  • Onion
  • Bell pepper
  • Garlic
  • Mushrooms
  • Baby Spinach - Or you can use kale if you prefer.
  • Tomato Sauce
  • Fresh Basil - Optional, but recommended!

In addition to these ingredients, you will need a 9"x 13" baking dish and either a vegetable peeler or a mandoline slicer for slicing the zucchini. 

vegan lasagna recipe

How to Make Zucchini Lasagna

The first step is to slice your zucchinis lengthwise into thin strips. Lay them out on a paper towel and sprinkle them all over with salt. Allow them to sit for at least 15 minutes to draw out all of the excess moisture - this will keep your lasagna from becoming a soggy mess!

Next, you'll prepare a vegan tofu "ricotta" by blending the tofu, nutritional yeast, Italian seasoning, salt, and lemon juice in a food processor until smooth.

vegan lasagna recipe

In a large skillet, sauté the bell peppers and onions until they are translucent. Add the garlic and mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated. Finally, add the spinach and allow it to wilt.

vegan lasagna recipe

Now, it's time to assemble your lasagna. Add a layer of tomato sauce to the bottom of a 9x13 baking dish, then a layer of zucchini slices. Follow that with another layer of sauce, followed by half of the cooked vegetables and half of the vegan ricotta. Then, add another layer of zucchini noodles, sauce, remaining vegetables, and remaining vegan ricotta. Finally, top with a final layer of zucchini slices and remaining sauce.

vegan lasagna recipe

Cover the baking dish and bake in the oven at 400 degrees Fahrenheit for 45 minutes or until it is bubbly. Once done, remove the lasagna from the oven and add fresh minced basil. Allow it to sit for 10 minutes before serving.

(As always, see the recipe card below for more detailed instructions, measurements, and step-by-step images.)

vegan lasagna recipe

Helpful Tips & Tricks

Here are some helpful tips and tricks for making a delicious vegan lasagna!

Slicing the Zucchini Strips

Use a vegetable peeler or a mandoline slicer to create very thin, uniform slices of zucchini. This will ensure that your lasagna layers cook evenly and don't become mushy. You are unlikely to get thin enough slices by simply using a kitchen knife.

Remove the Moisture from the Zucchini 

After slicing your zucchini, lay the pieces out on paper towels and sprinkle with salt. This will help draw out excess moisture, making for a firmer lasagna. Don't skip this step or you will get soggy lasagna!

Storing the Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the oven or microwave before enjoying.

vegan lasagna recipe

Variations & Substitutions

Homemade Marinara Sauce 

I used a simple plain tomato sauce for this recipe, to let the veggies shine. You can use any tomato or pasta sauce of your choice, or try your hand at making homemade tomato sauce. 

Vegan Ricotta

This recipe uses a simple homemade tofu ricotta. For an alternative, this cashew ricotta is also a great choice. If you're short on time, consider using store bought vegan ricotta. There are many delicious options available at most grocery stores. I'm a fan of the Kite Hill brand.

Add Vegan Mozzarella

I wanted to limit the processed ingredients in this healthy lasagna recipe, but you could also add some dairy free mozzarella shreds to the top if you're craving more cheesiness.

Spice it Up

For more flavor, consider adding fresh herbs such as basil or oregano to your marinara sauce. Or for a little spice, add some crushed red pepper flakes. Yum!

Add Some Protein

If you want a protein boost, add in some meatless soy crumbles or crumble up some Beyond Sausages - they are perfect for this! You could also add lentils, chickpeas, or beans for a fun variation.

Roasted Vegetables

Consider using roasted vegetables such as eggplant, bell peppers, or mushrooms to add different textures and flavors to the dish.

vegan lasagna recipe

Fun Fact: Where did Lasagna Originate? 

The origins of lasagna are a highly debated topic. While most people assume the dish came from Italy, this popular recipe has made quite the journey around the world!

Some believe it began with laganon, a Greek word describing flat sheets of pasta that were cut into strips. Still others suggest that lasagna first appeared as far back as the 14th century in England and Italy, where cookbooks detailed various recipes for layers of cheese and pasta baked together. It wasn't until the 16th century when tomato-based versions of the dish were recorded that it bore closer resemblance to today's version. 

But wherever it came from and whoever created it - our taste buds thank you!

vegan lasagna recipe

More Tasty Vegan Recipes

If you love this vegan zucchini lasagna, be sure to check out these other delicious plant based ideas: 

Also worth trying: our Italian-style vegan sausage and peppers.

Also worth trying: our vegan creamy mushroom pasta.

Also worth trying: our vegan pot pie casserole.

Also worth trying: our homemade vegan pizza dough.

Also try: our Vegan Greek Pasta Salad.

Also try: our Zucchini With Mint.

Recipe

vegan lasagna recipe

Vegan Zucchini Lasagna

4.67 from 3 votes
This vegan zucchini lasagna is light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!
Print Pin Save
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 4 large zucchini
  • 14 oz. firm tofu
  • 2 tablespoons nutritional yeast
  • 2 teaspoons italian seasoning
  • 1 teaspoon salt
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 lb mushrooms quartered
  • 4 cups baby spinach
  • 3-4 cups tomato sauce
  • Minced fresh basil optional
US Customary - Metric

Instructions

  • Preheat oven to 400 F
  • Slice the zucchini lengthwise into thin strips, lay out on a paper towel and sprinkle with salt, allow to sit at least 15 minutes to draw some moisture out
    vegan lasagna recipe
  • Meanwhile prepare the tofu ricotta. Combine the tofu, nutritional yeast, italian seasoning, salt and lemon juice in a food processor
    vegan lasagna recipe
  • Blend until smooth and set aside
    vegan lasagna recipe
  • In a large skillet over medium heat, add the oil followed by the onion and peppers and saute for 5-6 minutes, or until the onion is translucent
    vegan lasagna recipe
  • Add the garlic and stir, then add the mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated
    vegan lasagna recipe
  • Add the spinach and allow to wilt
    vegan lasagna recipe
  • Add a layer of sauce to the bottom of a 9x13 baking dish, then a layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
    vegan lasagna recipe
  • Repeat with another layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
    vegan lasagna recipe
  • Keep repeating with a layer of zucchini, sauce, remaining vegetables and remaining vegan ricotta
    vegan lasagna recipe
  • Then fininsh with a final layer of zucchini and remaining sauce on top
    vegan lasagna recipe
  • Cover and bake in the oven for 45 minutes, or until bubbly
    vegan lasagna recipe
  • Add the fresh minced basil and allow to sit for 10 minutes before slicing and serving
    vegan lasagna recipe

Nutrition (Estimate per Serving)

Calories: 175kcalCarbohydrates: 20gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1003mgPotassium: 1190mgFiber: 7gSugar: 11gVitamin A: 3300IUVitamin C: 66mgCalcium: 162mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Sweet Potato Casserole

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With the holidays approaching you will have to try this vegan sweet potato This vegan sweet potato casserole is comfort food at its best! Rich, creamy sweet potatoes melted together with brown sugar and cinnamon, and layered with a crunchy pecan topping. Perfect for the holidays!

vegan sweet potato casserole

While this is a must have for the holidays this casserole is great to make all year round. I love to incorporate sweet potatoes into our daily diet. 

This Vegan Sweet Potato Casserole Recipe Is...

  • Vegan 
  • Gluten Free 
  • Vegetarian 
  • Dairy Free

And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!

How to Make This Vegan Sweet Potato Casserole Recipe 

vegan sweet potato casserole

Full steps on how to make this vegan sweet potato casserole is in the post below. This is a quick walk through on how it is made. 

  1. Start by preheating your oven and prep your baking dish. 
  2. Then you will mash the cooked sweet potatoes and add in the other ingredients and mixing until creamy. 
  3. Then you will add the topping ingredients in a bowl. 
  4. Sprinkle over the sweet potatoes, and then bake until golden brown and bubbly. 
  5. Serve warm and enjoy. 

Helpful Tips for Making Sweet Potato Casserole 

vegan sweet potato casserole

Prep In Advance 

You will find you can prep the sweet potatoes in advance to speed up the prep work if you would like. You can peel and dice up the potatoes and cook in water until fork tender. Or you can bake the sweet potatoes whole in the oven until fork tender. 

Creamy Texture 

We love to have a creamy texture to the sweet potatoes. By mashing it fully it will give you a super nice and creamy texture. You can leave pieces larger to add texture to the casserole.

Sweet Potato Casserole Variations 

vegan sweet potato casserole

Stronger Coconut Flavor 

If you want to help amplify the coconut flavor in the casserole you can add ¼ cup shredded coconut to the topping. This will add another layer of flavor to the casserole. 

Nuts 

Feel free to swap pecans with walnuts if you would like. It will change up the flavor a bit without taking too much away from the flavor. 

Non-Dairy Milk

If you don't have or use almond milk, you can swap with coconut milk, cashew milk, or another plant based dairy alternative. 

Sweet Potato Casserole Frequently Asked Questions 

vegan sweet potato casserole

Are canned yams and sweet potatoes the same?

Depending on where you live you might find you can buy yams and sweet potatoes. They look very similar to each other but some offer a whiter flesh vs an orange flesh of the potatoes. 

Can sweet potato casserole be made ahead and frozen?

You can indeed make and freeze your casserole if you would like. Just prep the casserole and refrigerate or freeze until you are ready to bake the casserole. If you do freeze place in a cooled oven and begin baking. 

How to store leftovers? 

Store any leftovers you would like in the fridge for 3-5 days. You can reheat the casserole in the microwave or even in the oven if you would like. 

More Vegan Recipes

If you love this vegan sweet potato casserole, be sure to check out these other delicious ideas:

And for the easiest holiday yet, don't forget to check out my complete Vegan Thanksgiving cookbook!

Recipe

vegan sweet potato casserole

Vegan Sweet Potato Casserole

5 from 5 votes
This vegan sweet potato casserole is comfort food at its best! Rich, creamy sweet potatoes melted together with brown sugar and cinnamon, and layered with a crunchy pecan topping. Perfect for the holidays!
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings

Ingredients

For the sweet potato:

For the topping:

US Customary - Metric

Instructions

  • Preheat oven to 400 F, grease a 2 qt baking dish and set aside
  • Combine the cooked potatoes, almond milk, brown sugar, coconut oil, cinnamon, vanilla and salt until smooth and slightly fluffy, pour into prepared baking dish and beat until smooth and slightly fluffy, pour into prepared baking dish.
    vegan sweet potato casserole
  • Stir together the chopped pecans, flour, brown sugar, and cinnamon.
    vegan sweet potato casserole
  • Then mix in the melted coconut oil until mixture looks like wet sand.
    vegan sweet potato casserole
  • Evenly spread out the sweet potato mixture into the prepare casserole pan.
    vegan sweet potato casserole
  • Sprinkle the topping over the sweet potato mixture.
    vegan sweet potato casserole
  • Bake until topping is golden brown and filling is bubbly
    vegan sweet potato casserole
  • Serve warm
    vegan sweet potato casserole

Notes

  • This is so creamy and tasty - you wouldn't know it is vegan!
  • You can amplify the coconut flavor in this by using coconut milk and adding ¼ cup shredded coconut to the topping
  • It is so much easier to prepare the potatoes in advance, but if you are making it all at once then you will need 6-8 medium sweet potatoes peeled and cubed. Boil until tender then mash with a fork (any remaining lumps will get broken up when you beat it with the milk to to make the filling)

Nutrition (Estimate per Serving)

Calories: 373kcalCarbohydrates: 45gProtein: 3gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 209mgPotassium: 323mgFiber: 4gSugar: 26gVitamin A: 9444IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

5-Minute Vegan Peanut Butter Dip

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This quick and easy vegan peanut butter dip is perfect for dipping fresh apples, veggies, or spreading on toast or crackers. And it's ready in just 5 minutes!

vegan peanut butter dip
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I whipped this up one afternoon as a quick snack one afternoon when I was craving something a bit sweet. And it's turned out to be one of my new favorite vegan snack!

How to Serve Peanut Butter Dip

I served this vegan peanut butter dip in so many ways, but my favorites are:

  • As a dipping sauce for fresh apple slices.
  • As a topping for celery sticks.
  • Spread on a slice of whole wheat toast for breakfast.

This could even make a great lunch served on a slice of toast alongside a delicious and healthy green smoothie.

Variations

Any nut butter can replace the peanut butter in this dip - try cashew butter or almond butter for a creamy alternative.

This dip does not need to be measured exactly, just throw the ingredients in your blender and blend away. If you need a bit more nondairy milk to get it to blend, add some. If you need more maple syrup or another date to sweeten it, add it. Experiment! It really is hard to mess up this mixture of ingredients. They just go together and come out great.

This is also a great way to incorporate flax seed into your diet. Flax is high in Omega-3 essential fatty acids which are good fats shown to have heart healthy effects. Flax is also high in fiber. In order to absorb these nutrients, the seed must be broken apart in a blender or grinder.

More Vegan Recipes

If you love this vegan peanut butter dip, be sure to check out our other vegan snack ideas or these reader favorites:

Recipe

vegan peanut butter dip

Easy Vegan Peanut Butter Dip

4.80 from 5 votes
This quick and easy peanut butter dip is perfect for dipping fresh apples, veggies, or spreading on toast or crackers.
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Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 6 ¼ cup servings

Equipment

Ingredients

US Customary - Metric

Instructions

  • Blend all ingredients in blender until smooth.
  • Add more nondairy milk if needed and scrape down sides.
  • Serve with apple slices or on toast.

Nutrition (Estimate per Serving)

Calories: 181kcalCarbohydrates: 16gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 107mgPotassium: 196mgFiber: 2gSugar: 12gVitamin A: 6IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Images via Canva Pro.

Vegan Granola Bars

by Leave a Comment

Whip up a batch of these Vegan Granola Bars for a simple and hearty snack option. They are loaded with creamy peanut butter, quick oats, rice cereal, dried fruit, coconut, nuts, and more. Even better, these tasty bars don't contain preservatives the way storebought bars do.

vegan granola bars stacked on wooden cutting board
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This vegan bar is going to fuel your body, satisfy you, and leave you happy. Learn how easy it is to make your own granola bars!

Also, here are a few more snacks to try out. Try my oat flour banana bread, carrot cake bliss balls, or even these bran muffins.

This Vegan Granola Bars recipe is...

  • Vegan
  • Nutrient rich
  • Dairy free
  • Gluten free
  • Homemade

How to Make Vegan Granola Bars

how to make vegan granola bars collage
  1. In a saucepan, melt peanut butter, syrup, oil, and cinnamon.
  2. Once smooth, remove from heat and stir in remaining ingredients.
  3. Pour mixture into a prepared 9x9 pan and press down firmly.
  4. Let the bars set up, then slice and serve.

Full directions for how to make Vegan Granola Bars are in the printable recipe card at the bottom of the post.

Tips & Tricks for Vegan Granola Bars

vegan granola bars uncut in baking pan

Prep Your Pan

I like to line my pan with parchment paper. This will allow you to lift the cooled granola bars out of the pan to slice them easily. If you don't line your pan, the bars can be tricky to remove.

Press Down Bars

Use the bottom of a cup to really press the bars together in the pan. This will help the mixture to all stick together. If you don't press it well, the granola bars may fall apart.

Variations to Vegan Granola Bars

side view of stacked vegan granola bars on wooden cutting board

Nut Butter

Instead of using peanut butter, swap it out for your favorite nut butter. Just remember that other nut butters tend to be a lot softer than peanut butter, so maybe use a bit less of another nut butter.

Nuts

I used pecans and sunflower seeds in my granola bars. You are welcome to change out the nuts to any kind you want. Walnuts, cashews, peanuts, pumpkin seeds, etc. would all work great!

Fruit

I used dried cranberries in my bars, but dried blueberries, strawberries, or other fruit would also be tasty.

Liquid Sweetener

Agave or other liquid sweeteners could be used to replace the maple syrup in this recipe if you would prefer. They all should work the same way.

Vegan Granola Bars FAQs

top view of vegan granola bars on wooden cutting board

How long does it take the granola bars to set up?

You will want to chill your granola bars for at least 2-4 hours before you slice them. The bars need time to cool down, as the hot peanut butter mixture will be too runny to stick together.

How should I store these granola bars?

These bars will need to be stored in an airtight container in the fridge. Since there aren't any preservatives in these bars, they will become too soft and spoil if left on the counter.

Can you freeze these granola bars?

These granola bars can be frozen. Just place them in a proper container or freezer bag. Then you can freeze them for 3-4 months. Simmply thaw the bars in the fridge the night before you plan to eat them.

Does this granola bar recipe double well?

You are more than welcome to double this recipe. Just use a 9x13 pan if you decide to double the granola bars.

More Vegan Recipes

If you love these vegan granola bars, be sure to check out these other delicious ideas:

Also worth trying: our pumpkin seed butter.

Recipe

granola bars vegan gluten free

Vegan Granola Bars

5 from 2 votes
Whip up a batch of these Vegan Granola Bars for a simple and hearty snack option. Even better, these tasty bars don't contain preservatives!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Chill time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 bars

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 1 teaspoon cinnamon
  • 2 cups quick oats
  • 1 cup puffed rice cereal
  • ½ cup dried cranberries
  • ½ cup pecans chopped
  • ¼ cup flaked coconut
  • ¼ cup sunflower seeds
US Customary - Metric

Instructions

  • In a large saucepan, melt peanut butter, maple syrup, coconut oil, and cinnamon over low heat.
    granola bars vegan gluten free
  • Stir until smooth.
    granola bars vegan gluten free
  • Remove mixture from heat and stir in the oats, rice cereal, cranberries, pecans, flaked coconut, and sunflower seeds.
    granola bars vegan gluten free
  • Stir until everything is coated in the peanut butter mixture.
    granola bars vegan gluten free
  • Pour the mixture into a parchment-lined 9x9 square dish and press down firmly.
    granola bars vegan gluten free
  • Allow bars to cool completely in the fridge before slicing into your bars.
    granola bars vegan gluten free
  • Store your granola bars in an airtight container in the fridge.

Notes

  • It's important to pack the bars very tightly. You can use a measuring cup or the bottom of a glass to get the bars very condensed.
  • Store granola bars in the fridge, otherwise they will not stay in bar form.
  • These bars can easily be customized to suit your preferences; as long as there is a total of 1 ½ cups of mix ins, you don't have to use the exact ones mentioned in the recipe.

Nutrition (Estimate per Serving)

Calories: 495kcalCarbohydrates: 45gProtein: 12gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 143mgPotassium: 373mgFiber: 5gSugar: 22gVitamin A: 6IUVitamin C: 1mgCalcium: 59mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Scalloped Potatoes

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These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although dairy-free and made with just simple ingredients, they are super creamy, flavourful and easy - no one will believe that this crowd-pleasing recipe is fully plant based.

Vegan scalloped potatoes

Ah, side dishes. They can have a bit of a negative reputation. When you're not sure what to cook, you may resort to throwing together a boring salad, or just bringing out some bread. Which can be okay for a last-minute option, but certainly isn't the most exciting.

But, fear not. Vegan side dishes such as these scalloped potatoes can be so good, they almost overshadow the main. I mean, I can't imagine a Christmas without at least one potato-based dish on the table. Sure, normal roast potatoes are great. But even better? Yep, you guessed it. Vegan scalloped potatoes come to the rescue. I would say that they are even good enough to eat as a main course!

Dairy-free scalloped potatoes on a plate

Easy vegan scalloped potatoes

These vegan scalloped potatoes are a dream come true for anyone! They make an exceptional crowd-pleasing side dish, and even the strictest critic won't be able to tell that they're entirely dairy-free. Bring them along to any occasion, and no one will be left disappointed.

Dairy-free scalloped potatoes in a baking dish

The sauce is exceptionally simple, using cashews as the main ingredient. Cashews make an incredible base for creamy sauces because when blended, the resulting texture is smooth and silky. Plus, they have a neutral flavor, and therefore take on the flavor profile of whatever other ingredients you add to them.

Cheesy vegan potatoes in a baking dish

The waxy, crumbly potatoes pair so well with the dairy-free 'cheese' sauce. There's a hint of tanginess from the lemon, with the nutritional yeast adding an even stronger cheesy flavor. And of course, the addition of garlic really takes this amazing side dish to the next level!

How to make vegan scalloped potatoes

Making dairy-free scalloped potatoes is exceptionally easy. The hardest part is probably waiting for them while they're in the oven.

Ingredients for vegan scalloped potatoes
Ingredients for cheesy vegan sauce in a blender

Start by preheating the oven to 350 degrees F, or 180 degrees C. Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.

Next, make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.

Cheesy vegan sauce in a blender
Potatoes on a wooden board

Now, pour some olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.

Potatoes in a baking dish
Potatoes in a cheesy sauce in a baking dish

Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.

Allow to cool for a few minutes, then serve and enjoy!

How to store scalloped potatoes

You can make these scalloped potatoes ahead of time. Bake with the aluminium foil, then place in the fridge, covered tightly. When you are ready to serve, place back in the oven, uncovered, for around 30 minutes. I wouldn't recommend storing them for longer than around 3 days.

Scalloped potatoes with a dairy-free sauce

You can also freeze any leftovers for up to a month. Simply transfer the scalloped potatoes to freezer-friendly ziplock bags. Before reheating, allow to thaw fully in the fridge overnight. Then, place in a baking dish, cover with foil, and bake for 45 minutes at 350 degrees F/180 degrees C.

Recipe tips and substitutions

Dairy-free cheesy potatoes in a casserole dish
  • Slice the potatoes thinly and evenly. Using a mandolin will help you achieve even slices.
  • Use a waxy potato variety for the best texture and flavour.
  • Make sure to soak the cashews for at least an hour for the best texture. If not using a high speed blender, I would recommend soaking them for at least 4.
  • You can add other vegetables of your choice to scalloped potatoes. For instance, steamed broccoli or cauliflower both work really well.
Scalloped potatoes with a dairy-free sauce

Other amazing vegan side dishes

Vegan scalloped potatoes recipe

Let me know in the comments - what's your favourite side dish? If you give these vegan scalloped potatoes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.

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Recipe

Vegan Scalloped Potatoes

No ratings yet
These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although dairy-free and made with just simple ingredients, they are super creamy, flavourful and easy - no one will believe that this crowd-pleasing recipe is fully plant based.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F, or 180 degrees C.
  • Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.
    2 lbs potatoes
  • Make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.
    2 cups cashews, 2 cups plant based milk, ½ cup nutritional yeast, 1 tsp cumin, 1 tsp onion powder, 1 tsp dried coriander, 1 tsp salt, 4 cloves garlic, 1 tbsp sriracha, 1 lemon
  • Pour olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.
    1 tbsp olive oil
  • Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.
    1 cup vegan cheese
  • Allow to cool for a few minutes, then serve and enjoy!

Video

Nutrition (Estimate per Serving)

Calories: 345kcalCarbohydrates: 35gProtein: 11gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 580mgPotassium: 818mgFiber: 5gSugar: 4gVitamin A: 18IUVitamin C: 19mgCalcium: 118mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Charcuterie Board

by Leave a Comment

This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.

vegan charcuterie
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This vegan snack board is loaded with healthy and satisfying snacking options. Crunchy nuts, creamy hummus, fresh veggies, and more.

Want to get a bit fancier than just basic hummus? Try adding this Vegan Jackfruit Crab Dip or this Garlic Cashew Cheese spread to your board.

Or simply spice up your hummus game (literally) with this Grilled Red Pepper Hummus.

Why You Will Love This Vegan Charcuterie Board...

  • Simple assembly.
  • Homemade hummus,
  • Crisp veggies and crunchy nuts!
  • Nice variety of snacks, 
  • Vegan friendly.
  • Vegetarian friendly.
  • Stunning presentation, 

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

vegan charcuterie

How to Make Vegan Charcuterie Board

  1. Start by adding all the ingredients for your hummus in the blender or food processor. Mix until creamy in texture.
  2. Pour the hummus into serving bowls, and place on a charcuterie board.
  3. Assemble all your snacks around it, and get to snacking!

Tips and Tricks for the Perfect Vegan Charcuterie Board 

vegan charcuterie

Choosing A Board 

Making a charcuterie doesn't mean you have to go out and buy a super expensive board. Just reach for any wooden cutting board or tray that is large enough to hold all you plan to serve.

Even a cookie sheet can be a base for your board in a pinch! Make sure to pick a tray that has enough room for all your snacks to fit, but doesn't leave a lot of empty space. The board needs to look full for the best presentation.

Prepare in Advance 

You can prepare your board in advance if you prefer, which is great for entertaining. Just assemble your snack board as you would like, cover it tightly with plastic wrap, and store in the fridge until you are ready to serve. 

vegan charcuterie

Add More Dips

I served my vegan charcuterie board with homemade hummus - the recipe is in the recipe card below!

Consider placing several small bowls of hummus around the snack board, rather than one large bowl. The placement can help create balance!

Plus, it's easier for everyone grab a bite when there are several dip bowls strategically placed.

However, serving a few different vegan dips will help balance out your board flavor-wise as well as visually. If you want to add more dips, here are a few of my favorite options:

More Snack Board Ingredients

You can change up this grazing board to fit your own tastes and use whatever you have on hand. Some delicious choices for your vegan charcuterie board are:

  • Carrot Sticks
  • Cucumbers
  • Tomatoes
  • Artichoke Hearts
  • Sun Dried Tomatoes
  • Olives - all different varieties!
  • Nuts - Cashews and Pecans are a great coice.
  • Pita Chips
  • Tortilla Chips
  • Sliced Whole Grain Bread
  • Grapes
  • Berries - Strawberries, Raspberries, Blueberries
  • Vegan Mozzarella Sticks - a crowd-pleasing hot appetizer that disappears fast.

Include Something Sweet!

I tend to lean towards savory ingredients when it comes to snacking. But it can be nice to include a little something sweet on your board as well.

Grapes and fresh berries are a great option, and they pair well with many of the savory ingredients too.

Or you could get really fancy and serve a chocolate hummus paired with strawberries and melon on one end of the tray. Yum!

vegan charcuterie

Vegan Charcuterie FAQs 

How do you say "charcuterie board?"

Not quite sure how to say "charcuterie?" Here is how to pronounce it: "shahr-ku-tuh-ree." Now you know. 😉

How do you build a charcuterie board? 

Start by placing dip on both ends of the board. Then begin to add vegetables, nuts, and such on the board. I began by laying items around the bowls, and then worked my way out to the edge of the board, filling in all the empty spaces.

Are a grazing board and a charcuterie the same thing? 

Essentially, yes, the two names mean the same thing. Traditionally "charcuterie" includes meat, but today most people use the term "charcuterie board" to refer to any assortment of snacks laid out on a tray.

You will find that - no matter the name - an arrangement of your favorite tasty snacks on a board is a surefire crowd pleaser!

What are items to put on a vegan charcuterie tray? 

Vegetables, veggie "meat," vegan cheese, dips, crackers, bread, etc. You might even enjoy adding in some nuts, fresh fruit, and more. 

More Recipes to Try

I love serving up one of these snack boards as the start to a delicious Sunday Brunch. And if brunching sounds amazing to you - go check out my Vegan Brunch Book!

If you love this vegan charcuterie board, don't miss these other delicious vegan ideas:

Also worth trying: our olive and sun-dried tomato tapenade.

Recipe

vegan charcuterie

Vegan Charcuterie Board

5 from 44 votes
This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.
Print Pin Save
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings

Ingredients

Board

  • 2 carrots peeled and sliced into matchsticks
  • 1 cucumber sliced
  • 3 celery stalks trimmed and cut in half lengthwise
  • ½ cup pecans
  • 1 cup grapes
  • 1 cup cherry tomatoes halved
  • ½ cup cashews
  • ½ cup sundried tomatoes
  • 1 cup corn chips
  • ½ cup olives
  • baguette sliced

Homemade Hummus

  • 15 oz chickpeas canned, drained, and rinsed
  • 1 garlic clove
  • ¼ cup fresh parsley
  • ½ teaspoon salt
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 tablespoon tahini paste
  • ½ teaspoon smoked paprika plus extra for garnish
  • juice of ½ lemon
US Customary - Metric

Instructions

  • Add all hummus ingredients to the bowl of a food processor. Blend on high speed until it forms a smooth paste.
    vegan charcuterie
  • Garnish hummus with additional smoked paprika and a drizzle of olive oil.
  • Arrange hummus and all remaining ingredients onto a large serving platter to form your charcuterie board.
    vegan charcuterie

Nutrition (Estimate per Serving)

Calories: 254kcalCarbohydrates: 29gProtein: 8gFat: 14gSaturated Fat: 2gTrans Fat: 1gSodium: 300mgPotassium: 553mgFiber: 6gSugar: 9gVitamin A: 2413IUVitamin C: 11mgCalcium: 68mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Protein Chocolate Smoothie Bowl & Cookie Dough Bites

by Leave a Comment

This protein-packed vegan chocolate smoothie bowl is the definition of dessert for breakfast! Serve it with the chewy secret ingredient cookie dough bites to start your morning in a healthy, yet delicious way. Gluten-free, oil-free, dairy-free. 

vegan chocolate smoothie bowl with cookie dough bites
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You can quite often find me in the kitchen experimenting with new smoothie bowl recipes. From banana ice cream to frozen cauliflower and colorful superfoods, it's easy to throw together something new every day.

And as long as you don't go overboard with any of the ingredients (I've had a few spinach-y disasters in the past), it's quite hard to go wrong in terms of taste. No wonder everyone on Instagram seems to love them!

Simply throw a few ingredients into a blender, and you've got yourself a hydrating, nourishing breakfast.

These vegan smoothie bowls are:

  • Packed full of vegan protein. While I don't struggle with protein on my vegan diet, I definitely like to look for interesting ways to boost my intake!
  • Creamy and super smooth.
  • Ready in ten minutes. Definitely goes to show that healthy eating doesn't have to be boring or time consuming.
  • Exactly like eating dessert for breakfast.
  • Perfectly chocolatey.
  • Gluten-free.
  • Oil-free.
  • Refined sugar-free. 

Vegan Chocolate Smoothie Bowl

However, the one thing I struggle with is that fruit and veg-only smoothies don't keep me full for very long. No matter the portion size, my stomach starts rumbling again within half an hour.

My go-to solution that doesn't take the option of enjoying a bowl of fruity goodness of the table is 'buffing up' my smoothies with healthy fats or a source of protein (a few tablespoons of oats works like magic too).

vegan cookie dough balls in a chocolate smoothie bowl

I love adding avocado to green smoothies, cashews to banana ice cream and nut butters to pretty much anything. Avocado also makes an incredible brownie - try our fudgy avocado brownies for proof.

Protein powders are great for extra flavor and helping build muscle and recover from working out at the same time.

Tofu in smoothie bowls?

The protein base of this chocolate smoothie bowl is tofu. Before you run away, hear me out. Of course, tofu is a go-to plant based protein source for many, but I don't blame you if you don't automatically think to put it in a smoothie.

I saw a couple other people do it, which made me skeptical at first. I feared a weird texture and aftertaste. But now that I've given it a go myself, I'm definitely not going back.

vegan cookie dough balls in a white bowl

You might ask which tofu variety you should use. The recipe works really well with silken tofu, which makes the texture smooth and silky. I like using firm tofu too for a thicker texture that's a little bit like ice cream.

The trick is to use a high speed blender or a good quality food processor, to make sure you're not surprised with any tofu chunks.

Chickpeas are simply amazing. Hummus is an obvious favourite recipe. Cookie dough is not so obvious - but with a few extra ingredients, you can turn beans into dense bites of deliciousness.

Of course, you can make and eat them by themselves, storing them in the fridge for an energizing snack (In fact, I'd recommend leaving them in the fridge for at least half an hour for optimal results).

vegan cookie dough bites

But when eaten together with the protein smoothie bowl, these cookie dough balls take an already amazing breakfast to the next level.

I added protein powder for a hint of extra flavor. It's optional, as the chickpeas contain a lot of protein in themselves.

Plus, you can adjust the amount of maple syrup used depending on how sweet you want them to be. If you don't use protein powder, I'd recommend adding a few tablespoons extra syrup to bring in more sweetness.

vegan cookie dough balls

Ingredients and Substitutions

For the cookie dough bites:

  • Chickpeas.
  • Protein powder. Use either a vanilla, a chocolate, or a neutrally flavored one. (I like this vanilla one.)
  • Dark chocolate.
  • Plant based milk of your choice. (I prefer almond milk.)
  • Maple syrup.
  • Almond butter, or any nut or seed butter of your choice.
  • Shredded coconut.

For the smoothie bowl

  • Banana.
  • Tofu, either silken or firm.
  • Cacao powder.
  • Plant based milk of your choice.

How to Make the Vegan Smoothie Bowl

ingredients for vegan smoothie bowl

To make the cookie dough bites, add the chickpeas, protein powder, dark chocolate, plant based milk, maple syrup, and almond butter to a high speed blender and blend until smooth.

Using damp hands, make evenly-sized balls from the dough and roll each one in shredded coconut. If you want to, leave in the fridge for 30 minutes to chill to firm them up a little bit more.

blending ingredients for vegan smoothie bowl

To make the smoothie bowl, add the banana, tofu, cacao powder and plant based milk to a blender or food processor and blend until smooth.

vegan chocolate smoothie bowl with cookie dough bites

Eat this straight away, ideally as breakfast or a post-workout meal - although, pudding for dinner is never out of the question!

You can even do your preparation in the evening, store it in the fridge, and jump out of bed the next morning, knowing you have a chocolate treat waiting for you.

vegan chocolate cookie dough smoothie bowl

More Recipes

If you love this vegan chocolate smoothie bowl and cookie dough bites, be sure to check out these other delicious recipes:

Also worth trying: our chocolate raspberry banana smoothie.

Also try: our Vegan Chocolate Avocado Cookies With Double Chocolate Chunks.

Recipe

vegan chocolate smoothie bowl

Vegan Protein Chocolate Smoothie Bowl & Cookie Dough Bites

5 from 2 votes
This protein-packed vegan chocolate smoothie bowl is the definition of dessert for breakfast! Serve it with the decadent cookie dough bites to start your morning in a healthy, yet delicious way. Gluten-free, oil-free, and dairy-free. 
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Prep Time: 10 minutes
optional chilling time: 30 minutes
Total Time: 10 minutes
Servings: 2 servings

Equipment

  • Blender

Ingredients

For the smoothie bowl

For the cookie dough balls

US Customary - Metric

Instructions

TO MAKE THE SMOOTHIE BOWL

  • Add the banana, tofu, cacao powder and plant based milk to a blender or food processor and blend until smooth.

TO MAKE THE COOKIE DOUGH BITES

  • Add the chickpeas, protein powder, dark chocolate, plant based milk, maple syrup, and almond butter to a high speed blender and blend until smooth. Using damp hands, make evenly-sized balls from the dough and roll each one in shredded coconut. If you want to, leave in the fridge for 30 minutes to chill to firm them up a little bit more.

Nutrition (Estimate per Serving)

Calories: 450kcalCarbohydrates: 44gProtein: 12gFat: 28gSaturated Fat: 13gTrans Fat: 1gCholesterol: 1mgSodium: 68mgPotassium: 772mgFiber: 8gSugar: 26gVitamin A: 44IUVitamin C: 5mgCalcium: 174mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Jackfruit Crab Dip

by 1 Comment

This vegan crab dip, made with jackfruit, is so creamy and mild in flavor, perfect for spreading on crackers or for dipping with your favorite veggies.

Our vegan version of traditional crab dip is every bit as good as the conventional recipe. Shredded young jackfruit is surprisingly similar in texture to crab, and the flavors of the Dijon, Old Bay seasoning and the other spices are spot on.

Vegan jackfruit crab dip

Recipe and photos from Great Vegan BBQ Without a Grill by Linda and Alex Meyer, the mother-daughter team behind Veganosity. © 2018, Page Street Publishing, reprinted by permission.

In case you're not familiar with Old Bay seasoning, let us acquaint you. Old Bay is a fragrant mix of spices, such as celery salt, mace, cloves, ginger, cardamom, and more.

It's what gives most crab cakes their flavor, and it's what brings this vegan crab dip to life. (You can grab yourself some right here!)

To get the texture and mouth feel of crab without the meat, we used shredded jackfruit, and the creaminess of mayonnaise comes from cashews.

It's the ultimate party food. Bring this, and your appetite, to your next get together. You and your friends are going to love it! Serve with crackers, toasted sliced bread or corn chips.

And if you enjoy vegan-izing your favorite recipes, be sure to check out our free vegan substitution cheat sheet. It's packed with all my favorite plant based substitutions to make vegan cooking easy!

vegan jackfruit crab dip

If you love this recipe, be sure to check out these other easy vegan appetizers:

Recipe

Vegan jackfruit crab dip

Vegan Crab Dip - Made with Jackfruit!

5 from 2 votes
This vegan crab dip, made with jackfruit, is so creamy and delicious. It's perfect for spreading on crackers or for dipping with your favorite veggies.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients

  • 2 cups raw cashews soaked in 2 cups water overnight
  • 1 large clove garlic
  • ¼ cup cashew milk unsweetened, or other dairy free milk
  • 2 tablespoon lemon juice
  • 2 tablespoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon ground sea salt
  • ¼ teaspoon ground paprika
  • ⅛ teaspoon onion powder
  • 14- ounce can young jackfruit packed in water or 1½ cups fresh jackfruit
US Customary - Metric

Instructions

  • Drain and rinse the cashews and put into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika and onion powder and blend for approximately 2 minutes (scrape the sides frequently), or until it's smooth and velvety. You shouldn't see or taste pieces of solid nuts.
  • Scrape the cashew mixture into a medium bowl.
  • Drain and rinse the jackfruit well. Shred the jackfruit with a fork or in a food processor and put in the bowl with the cashew mixture. Gently fold until fully combined. Serve with crackers, toast or sliced vegetables.

Nutrition (Estimate per Serving)

Calories: 308kcalCarbohydrates: 29gProtein: 9gFat: 20gSaturated Fat: 3gSodium: 70mgPotassium: 598mgFiber: 3gSugar: 15gVitamin A: 122IUVitamin C: 11mgCalcium: 38mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Baked Mac And Cheese

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This vegan baked mac and cheese is perfect for a comforting weeknight dinner! Made with a dairy-free 'cheese' sauce, topped with gluten-free breadcrumbs, flavorful and creamy, this meal requires just simple ingredients and a few easy steps.

Vegan baked mac and cheese

Oh, mac and cheese. The stuff that my dreams are made of. I'm not joking - I often fall asleep by switching off my existential worries and thinking about creamy pasta deliciousness instead. 10/10 would recommend.

Seriously though, I can't believe it's taken me this long to share a baked mac and cheese recipe. I have variations of this dish on an almost weekly basis, so finally - here we are. In general, a pasta dinner as good as this is my go-to dish for any Friday night comfort dinner. But it's perfect for pretty much any day or any occasion, and if you give it a go you will see why I say that!

So if you're searching for last-minute dinner inspiration, this vegan baked mac and cheese is a perfect option. You need hardly any time, simple ingredients, and the result is phenomenal.

Bowl of vegan mac and cheese with fresh herbs

Vegan baked mac and cheese

So, a little bit about this recipe. If you're wondering what it tastes like, think chewy, tender noodles enveloped in a thick and rich sauce that melts in your mouth, plus just a light coat of optional vegan cheese (or gluten-free breadcrumbs )on top for a little bit of extra texture. The sauce has a savoury flavour that's also very cheesy. Trust me, it tastes even better than it sounds/looks.

Dairy-free mac and cheese with breadcrumbs and fresh herbs on a plate

The main ingredient for the dairy-free cheese sauce is cashews, which are a staple in vegan cooking in general. Cashews are neutral in flavour and can be blended to make amazing sauces, dressings and dips. This is a great example! Beyond that, you need just simple ingredients to make amazing flavor and a great texture, too.

Right before baking, I added breadcrumbs and grated vegan cheese. These are optional, but 100% recommended! The end result is amazingly comforting and with an amazing texture. Pasta dreams come true!

Ingredients you'll need

Ingredients for baked vegan mac and cheese
  • Olive oil to cook the vegetables.
  • Carrots, onion and garlic. These are cooked in olive oil and added to the sauce.
  • Cashews. Soak these for 3-4 hours, or simmer for 15 minutes to soften.
  • Plant based milk. Use any unsweetened plant based milk variety of your choice.
  • Mustard. Ensure vegan.
  • Paprika.
  • Nutritional yeast. This is an amazing ingredient for adding a cheesy flavor to the sauce!
  • Tomato paste.
  • Apple cider vinegar.
  • Cumin.
  • Breadcrumbs. You can either make your own breadcrumbs, or use store-brought.
  • Vegan cheese. This is optional, but very much recommended! Choose a variety that melts well.

How to make the best dairy-free baked mac and cheese

Preheat the oven to 180 degrees C/350 F.

Cook the pasta. Follow instructions on packaging, but make sure it is slightly al dente/prevent overcooking.

Ingredients for a vegan cheese sauce in a blender
Vegan cheese sauce in a blender

Cook the vegetables. Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.

Make the sauce. Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.

Pasta with a cheesy sauce in a mixing bowl
Pasta in a cheesy sauce in a baking dish

Combine with the pasta. Drain the pasta (but don't rinse) and mix together in a large mixing bowl together with the sauce.

Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.

Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.

Vegan cheesy pasta with breadcrumbs in a baking dish
Dairy-free mac and cheese with breadcrumbs in a baking dish

Cashew alternatives

Let's talk about cheese for a second. It's one of those fears they'll miss intensely if they go vegan. Granted, I've never been a huge cheese fanatic so gave it up with little struggle. But the good news for everyone who is? There are countless ways to replace cheese in your diet.

Vegan baked mac and cheese on a plate with fresh herbs

Cashews is one option. They are amazing for using in sauces and here, they create the amazing creamy texture. If you can't eat cashews, however, you can replace them with a can of coconut milk - don't worry, it won't taste like coconut.

How do I store baked vegan mac and cheese?

You can store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.

Cheesy vegan pasta with breadcrumbs

If you want to make this dish ahead of time, I would recommend making the sauce, cooking the macaroni and storing them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed.

Stovetop instructions

This vegan mac and cheese can easily be made on the stove, which is a great option if you are in a rush. Simply transfer the sauce and the cooked pasta to a large pan and stir for a few minutes over a medium heat. You can also add extra vegan cheese, or leafy greens like kale or spinach.

Cheesy vegan pasta in a bowl with fresh herbs and breadcrumbs

What's to love about this mac and cheese recipe?

It's ...

  • Very creamy and indulgent.
  • Perfect for a comforting weeknight dinner.
  • Made with simple and accessible ingredients.
  • Freezer-friendly and great for meal prep.
  • Easy and beginner-friendly.
  • A great way to impress non-vegans!
Closeup of dairy-free mac and cheese in a baking dish

Tips and tricks for success

  • The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
  • Ensure that the mustard is vegan, as some have sneaky non-vegan ingredients.
  • Soak the cashews really well and be patient when blending to ensure the smoothest texture.
  • To make this baked vegan mac and cheese gluten-free, use gluten-free pasta.
  • You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
  • You can adjust the type and amount of spices you use depending on your preference. Also, if you prefer it spicy, I would recommend adding sriracha, and chilli flakes on top when serving.
Vegan baked mac and cheese on a plate with fresh herbs

Other vegan pasta recipes

Vegan baked mac and cheese

Let me know in the comments: what's your favourite type of vegan cheese? If you give this vegan baked mac and cheese recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Also worth trying: our vegan pumpkin mac and cheese.

Pin this for later
Vegan baked mac and cheese

Recipe

Vegan Baked Mac And Cheese (Gluten-free and Oil-free)

5 from 2 votes
This baked vegan mac and cheese is perfect for a weeknight dinner that's super easy to make! Featuring a creamy, smooth dairy-free sauce and a breadcrumb topping, this is a perfect family-friendly and crowd-pleasing dish.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C/350 F.
  • Cook the pasta according to packaging instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
  • Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
  • Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
  • Drain the pasta (but don't rinse) and mix together with the sauce in a large mixing bowl.
  • Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.

Notes

Instructions for making ahead and storing
  • Store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.
  • To make ahead of time, make the sauce, cook the macaroni and store them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed above. 
Tips for success
  • The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
  • Ensure that the mustard is vegan.
  • Either soak the cashews for 4 hours, or simmer them in a saucepan for 15 minutes.
  • You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
  • You can adjust the type and amount of spices you use depending on your preference.
  • If you prefer spicy mac and cheese, add sriracha, and chilli flakes on top when serving.

Nutrition (Estimate per Serving)

Calories: 532kcalCarbohydrates: 47gProtein: 17gFat: 34gSaturated Fat: 6gSodium: 1429mgPotassium: 1233mgFiber: 8gSugar: 15gVitamin A: 4176IUVitamin C: 19mgCalcium: 215mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Nutella

by 1 Comment

Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it's made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more. 

strawberry being dipped into jar of homemade vegan nutella

This chocolate hazelnut spread uses raw hazelnuts, 60% dark chocolate, and a few other ingredients. Make yourself some homemade Nutella in no time and enjoy your creamy and delicious chocolate spread. 

This Vegan Nutella Is...

  • vegan 
  • vegetarian 
  • gluten-free 
  • dairy-free 
  • spreadable and creamy 
  • a great frosting for desserts 
  • storable for 1 month 

How to Make Vegan Nutella 

how to make homemade vegan nutella collage
  1. Start by preheating the oven to 350°F. 
  2. You want to spread out all your hazelnuts onto a pan and roast as directed on a baking sheet. 
  3. Toss roasted hazelnuts into a food processor and pulse until you have a thick nut butter. 
  4. Once the nut butter is ready, pour in the coconut oil and melted chocolate. Then add in the vegetable milk, vanilla, maple syrup, and sea salt. Process a bit longer until well mixed. 
  5. Transfer to an airtight container and store.

Scroll down for the full recipe and measurements to the Nutella recipe. 

Tips and Tricks

jar of homemade vegan nutella

Thickness

When making homemade chocolate hazelnut spread, you will find that storing the Nutella in the refrigerator will leave it thicker. If you store it at room temperature, it will be a bit thinner in texture. 

Remove Skins From Hazelnuts

One easy way to remove the roasted hazelnuts' skins is to place them on a dishtowel. Then fold the towel over and rub vigorously to remove the shells. This will give your chocolate nut spread a creamier texture.  

Variations

ingredients for homemade vegan nutella

Swapping Nuts

Consider swapping out the hazelnuts for another nut like cashews or almonds. Granted, it will no longer be a hazelnut spread. But you can essentially roast, blend, and mix any kind of nut just like hazelnuts to make a chocolate nut spread. 

High Powered Blender 

It would be best to use either a high-speed blender or food processor to get the right consistency for your nut spread. Otherwise, you will find your nuts don't break down enough to make it as creamy as you would hope. 

Frosting 

When making a homemade frosting, consider adding some of the spread to give it a Nutella flavoring! This chocolate nut spread is so easy to incorporate into baking and other sweet desserts. 

Vegan Nutella FAQs

jar of homemade vegan nutella on a cutting board with strawberries and hazelnuts

Can I Use Artificial Sweeteners In Vegan Nutella? 

You will find that using artificial sweeteners will stiffen up the spread. That is why I recommend using maple syrup or date puree to add enough sweetness to the spread. 

How Can I Use Nutella Spread? 

This chocolate Nutella spread can be used to spread on waffles, toast, stir in batters for cookies, cakes, and more. For a delicious waffle pairing, try these vegan pumpkin waffles, or spread it over vegan lemon ginger scones for a delicious twist. Or you can eat a little off a spoon. The possibilities are endless on how to enjoy this spread. 

Can You Double This Nutella Spread Recipe? 

This recipe can double and triple very easily. Just make sure you have enough room in your food processor or high-speed blender. Then store remaining Vegan Nutella in a sterilized jar.

Recipe

homemade vegan nutella

Vegan Nutella

5 from 1 vote
Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it's made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more. 
Print Pin Save
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

  • 400 g raw unsalted hazelnuts skinned
  • 100 g 60% dark chocolate
  • 2 tablespoon coconut oil melted
  • 4 tablespoon maple syrup or 3 tablespoon date puree
  • ½ cup vegetable milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
US Customary - Metric

Instructions

  • Heat your oven to 175°C (350°F).
  • Spread the hazelnuts in a baking tray, and roast for 15 minutes.
    homemade vegan nutella
  • Remove from the oven, and place into a food processor or high-speed blender.
    homemade vegan nutella
  • Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the bowl-or jar-a few times.)
    homemade vegan nutella
  • While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil.
    homemade vegan nutella
  • Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, vegetable milk, vanilla extract, and salt.
    homemade vegan nutella
  • Blitz for another couple of minutes, until everything is completely mixed together and smooth.
    homemade vegan nutella
  • Transfer to a sterilised jar, and store at room temperature or in the fridge for a thicker texture. It will remain good for a month.
    homemade vegan nutella

Nutrition (Estimate per Serving)

Calories: 596kcalCarbohydrates: 28gProtein: 11gFat: 52gSaturated Fat: 11gTrans Fat: 1gCholesterol: 1mgSodium: 101mgPotassium: 604mgFiber: 8gSugar: 15gVitamin A: 20IUVitamin C: 4mgCalcium: 103mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Lentil Fritters with Garlic Sauce

by 1 Comment

Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Mushrooms, garlic, lentils, quinoa, walnuts, and more come together in this lentil cake recipe. 

lentil cakes

These lentil patties are great for a tasty vegan lunch or dinner. They're also great for meal prepping! Here is a plant-based recipe that kids and adults can enjoy. 

This lentil fritters recipe is...

  • Vegan 
  • Vegetarian
  • Gluten-free
  • Dairy-free
  • Flavorful 
  • Great for meal prepping

How to Make Lentil Fritters with Garlic Sauce

lentil cakes
  1. Start by cooking your lentils as directed on the package. 
  2. In a saucepan, add oil, onion, garlic, and mushrooms. Stir occasionally. 
  3. Add in your nuts and pulse the mixture in a food processor until the walnuts form a powder. 
  4. Add the mushroom mixture and half the lentils to a bowl. Add in walnut powder and mix.
  5. Add your remaining lentils to the dough. Mix well. 
  6. Create 12-15 patties, and pan sear. 

Full measurements and directions can be found in the printable recipe card below. 

Lentil Fritters Variations

lentil patties

Change Up The Vegetables 

Feel free to add extra veggies to these lentil fritters. Any finely chopped vegetables can work well in this dish - carrots, bell peppers, and zucchini are all great additions.

Cook in the Air Fryer

Consider air-frying your lentil fritters instead of baking in the oven. Add a small bit of oil to the air fryer, and cook a few lentil patties at a time, making sure to leave space between them for the hot air to circulate.

Swap the Sauce

If you want to skip the garlic sauce, these fritters are perfectly tasty on their own. Try serving them with a simple squeeze of fresh lemon juice, salt, and pepper for a lighter preparation. Or experiment with other dipping sauces like a vegan cheese sauce, vegan alfredo sauce, or even this vegan Big Mac sauce.

FAQs

lentil patties

What can I do with leftover cooked lentils?

This lentil cake recipe has become my go-to way to use up leftover cooked lentils from other recipes like these masala lentils, lentil meatloaf, or this pasta salad with lentils.  

What do you serve with lentil fritters?

These vegan-friendly lentil fritters are perfect served with a creamy vegan pasta salad, a fresh vegan salad, or this summery tomato and peach salad.

Why are my fritters soggy? 

Most of the time, there are two potential reasons for soggy fritters: not enough dry ingredients or too many liquid ingredients. Eyeballing your measurements can make the fritters off-texture. Make sure to measure all your ingredients carefully!

What's the best way to reheat the lentil fritters? 

I have found reheating your lentil cakes in a pan on the stove provides the best texture. When you microwave the lentils, it can make them a bit soggy and rubbery. Slowly heating the lentil cakes on the stove allows the outside to crisp back up!

Interested in More Lentil Recipes?

Here are a few more of my favorite vegan lentil recipes:

Also worth trying: our vegan Greek pasta salad.

Recipe

lentil patties

Lentil Fritters with Garlic Sauce

5 from 7 votes
Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Vegan friendly fritters are filled with lentils, garlic, and walnuts!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 patties

Ingredients

Lentil cakes

  • 2 cups lentils cooked according to package directions
  • 1 tablespoon olive oil
  • ½ onion diced
  • 4 garlic cloves roughly chopped
  • 8 ounces mushrooms sliced
  • ½ cup quinoa cooked according to package directions
  • ½ cup walnuts or cashews
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon parsley dry or fresh
  • ¾ teaspoon salt
  • 1 tablespoon ground flax +2 tablespoon of water
  • 3 tablespoons water
  • 2 teaspoons soy sauce or tamari for gluten free

Garlic sauce

  • 1 cup soy milk or other plant based milk
  • 2 tablespoon nutritional yeast
  • 2 garlic cloves chopped, or 1 tablespoon garlic powder
  • 1 tablespoon cornstarch or another thickener
  • salt to taste
  • lemon juice to taste
US Customary - Metric

Instructions

Instructions for Lentil Cakes

  • Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
    lentil cakes
  • Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
    lentil patties
  • Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
    lentil patties
  • Add half of the lentils and the mushroom mixture, salt, spices, flax egg.
    lentil patties
  • Mix everything until it's well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils and quinoa.
    lentil patties
  • Using wet hands form into 12-15 little cakes.
    lentil cakes
  • Sear in a skillet, in a little oil, over medium heat-taking care to let them brown and form a crust before flipping.
  • Serve with garlic sauce.
    lentil cakes

Instructions for Garlic Sauce

  • Pour all the ingredients into a heated pan, whisking constantly until thickened-about 3-5 minutes. Then remove from heat.
    lentil cakes

Nutrition (Estimate per Serving)

Calories: 119kcalCarbohydrates: 13gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 215mgPotassium: 296mgFiber: 4gSugar: 2gVitamin A: 166IUVitamin C: 3mgCalcium: 48mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Homemade Vegan Eggnog (Dairy-free, Eggless)

by Leave a Comment

This ultra creamy homemade Vegan Eggnog is made with raw cashews, coconut milk, nutmeg, cinnamon, and allspice. This egg-less delight is light and healthy, but still rich and creamy, and filled with festive spice!

Vegan Eggnog dairy-free egg-free

Let's admit it, most traditional eggnog recipes are trying to kill us.

Well, okay. That's a bit dramatic.

But traditional eggnog is a dairy-rich beverage laden with milk, heavy cream, sugar, and egg yolks. This is probably why we drink eggnog only at Christmas time. 😉

Healthy-ish Vegan Eggnog Recipe

I've reinvented this classic holiday drink, and skipped all the eggs and dairy called for in traditional recipes.

Vegan Eggnog made with raw cashews and coconut milk being served

This vegan eggnog is naturally sweetened with pure maple syrup! (If you want to get really fancy, try it with this bourbon-barrel aged maple syrup.)

Raw cashews take the place of eggs in this vegan recipe. And it's so quick and easy, you can make it in a blender in just minutes!

making Healthy Vegan Eggnog in a blender

You can drink this non-alcoholic eggnog as it is, or you can make a boozy version. It is the holidays, after all.

Just add some bourbon, brandy, rum, or whiskey to spike your eggnog. I prefer brandy in mine, for the nice depth of flavor.

How to Make Vegan Eggnog

You won't believe how simple this is!

Start off by soaking your cashews overnight. A little trick - you can also cheat by soaking them in boiling water for 30 minutes instead.

Then drain the cashews and combine them with maple syrup, vanilla, cinnamon, allspice nutmeg, and coconut milk - and blend!

That's it. Just let the vegan eggnog chill in the fridge until it's nice and cold.

Tips for Perfect Eggless Eggnog

Tip #1: I love coconut milk in this vegan eggnog, because it adds a great creamy texture and extra flavor. (This is the brand I use.) But you can use other plant milks like almond milk, rice milk, soy milk or oat milk if you prefer.

adding coconut milk to the vegan eggnog

Tip #2: You can experiment with other nuts as well. Cashews are my go-to for making creamy vegan sauces (like this alfredo), because they get so nice and creamy in the blender.

But a friend of mine makes her vegan eggnog with hazelnuts - soaked overnight first - and that is totally delicious too.

cashew nuts, pine nuts, almonds, walnuts, hazelnuts vegan eggnog

Tip #3: Maple syrup is my go-to sweetener for this recipe. In like to use a fancy, flavored syrup to give it a little oomph. This one is my current fave!

But if you're not into syrup, you can try other vegan-friendly sweeteners like agave nectar, brown rice syrup or barley malt syrup. (Grab my free vegan substitution cheat sheet for ideas.)

natural sweetener maple syrup vegan eggnog

How to Thicken Vegan Eggnog

One thing that makes traditional eggnog so appealing is its rich and creamy texture.

The traditional recipes are thickened with eggs and while this vegan version is creamy enough, you can adjust the consistency to your liking.

Add more coconut milk (or any plant milk) if you want it a bit lighter. To thicken it more, you can add a thickening mixture of 3 tablespoons cornstarch or arrowroot powder (or any thickening agent) and ¼ cup almond milk or just plain water.

How to Thicken Vegan Eggnog

Mix this slurry with the other ingredients in a large saucepan set over medium-high heat. Mix until smooth for about 4-5 minutes or until the mixture begins to thicken. Remove from heat and allow to cool.

healthy homemade vegan eggnog

This homemade vegan eggnog is awesomely delicious and healthier, it's gonna be your favorite holiday drink!

More Holiday Recipes

If you love this vegan eggnog, be sure to check out these other delicious ideas:

Recipe

Vegan Eggnog Homemade Dairy-free, Egg-free

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This ultra-creamy vegan eggnog is made with raw cashews, coconut milk, nutmeg, cinnamon, allspice and everything nice! This eggless delight is light and healthy but still rich and creamy. You're not gonna miss that little festive taste!
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Prep Time: 10 minutes
Soaking/Boiling Time: 1 hour
Total Time: 1 hour
Servings: 4 glasses

Ingredients

US Customary - Metric

Instructions

  • Soak the cashews in water, overnight. Or soak them in boiling water for 1 hour. 
  • Drain the cashews.
  • Combine the cashews, maple syrup, vanilla extract, cinnamon, all spice, nutmeg and the coconut milk in a blender. Blend until smooth.
  • Let it chill in the fridge for 2 hours.
  • Serve with a sprinkle of freshly grated nutmeg (ground nutmeg works too) and a cinnamon stick.

Nutrition (Estimate per Serving)

Calories: 371kcalCarbohydrates: 22gProtein: 5gFat: 31gSaturated Fat: 22gSodium: 18mgPotassium: 400mgSugar: 13gVitamin C: 1.2mgCalcium: 48mgIron: 4.8mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Healthy Pasta with Vegan Alfredo Sauce

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If you've been looking for a healthier alfredo pasta sauce recipe (that's also vegan!), here it is. This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. While the pasta is tasty in an of itself, what totally makes it for me are the veggie toppings, which can be varied each time. This is delicious with a briny salad like Chickpea and Carrot Salad with Parsley and Olives and some tomato wedges. Photos by Hannah Kaminsky. [Read more...]

Luscious Pistachio Smoothie

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This smoothie brings back happy memories of eating gobs of pistachio ice cream with my cousins at Jones Beach. Pistachio was always one of my favorite flavors. The texture is smooth and thick like an old-fashioned milk shake. Pistachios contain large amounts of antioxidants, beta-carotene, vitamin E and lutein compared to other nuts. They are also lower in calories than other nuts and are loaded with flavor and healthy fats. Contributed by Helyn Dunn, from  Helyn’s Healthy Kitchen.
 [Read more...]

Green Smoothie Bowl

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This Green Smoothie Bowl will give you the perfect balance between a healthy breakfast that keeps you from snacking between meals and a delicious breakfast that is absolutely tasty!

green smoothie Bowl

The idea of a green smoothie is to mix together a variety of greens and super foods to boost the nutrition of the smoothie. A green smoothie allows you to get a head start on your daily intake of fruits and vegetables.

Because the consistency of this smoothie bowl is so thick, you can eat it with a spoon. Don't forget to sprinkle all sorts of ingredients on top to vary the textures and flavors!

This Green Smoothie Bowl recipe is...

  • Healthy
  • Delicious
  • Full of vitamins
  • Quick & easy to make

How to Make Green Smoothie Bowl

  1. The day before, peel, cut, and freeze the banana.
  2. The next day, peel and cut the avocado. Rinse the spinach leaves.
  3. Place all the ingredients in the blender.
  4. Blend the ingredients until smooth.
  5. Serve the smoothie in a bowl sprinkled with healthy toppings.

Full directions for how to make Green Smoothie Bowl are in the printable recipe card below.

Also worth trying: our chocolate raspberry banana smoothie.

More Smoothie Recipes

Recipe

green smoothie Bowl

Green Smoothie Bowl

5 from 1 vote
This Green Smoothie Bowl will give you the perfect balance between a healthy breakfast that keeps you from snacking between meals and a delicious breakfast that is absolutely tasty!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 serving

Ingredients

  • 1 banana
  • 1 avocado
  • 1 handful spinach leaves
  • ½ lime
  • 1 tablespoon cashew purée
  • ¼ cup rice milk
  • 1 tablespoon blueberries
  • 1 tablespoon raspberries
  • 1 tablespoon hemp seeds
US Customary - Metric

Instructions

  • The day before, peel the banana, cut it, and place it in the freezer.
  • The next day, peel the avocado and cut the flesh into pieces. Rinse the spinach leaves.
  • Place the banana, avocado, spinach leaves, lime juice, cashews, and rice milk in the blender jar.
  • Blend the ingredients until smooth.
  • Serve the smoothie in a bowl and sprinkle with hemp seeds, blueberries, and strawberries.

Nutrition (Estimate per Serving)

Calories: 632kcalCarbohydrates: 63gProtein: 14gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gSodium: 64mgPotassium: 1699mgFiber: 20gSugar: 22gVitamin A: 3289IUVitamin C: 54mgCalcium: 106mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

10 Incredible No-Bake Vegan Pies

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Whether fruity, creamy, chocolatey, or nutty, these no-bake vegan pies are sure to please your sweet tooth. They're cool, refreshing, and insanely delicious.

You won't believe how easy it is to pull together one of these no-bake desserts. Let's get started!

Blueberry Cheesecake

Vegan and Raw Blueberry Cheesecake

Blueberry Cheesecake might just be the best cheesecake you've ever tasted! Rich with nuts and flavored with summer blueberries, you won't believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, this pie takes about 4 hours of freezing time.

Raspberry Lemon Mousse Tart

Lemon Raspberry Mousse Tart by Amber Shea - vegan and raw

Raspberry Lemon Mousse Tart is made with a nut crust of almonds, macadamia nuts, and shredded coconut. This tart is astoundingly light, flavorful, and fresh!

Raw Vegan Orange Creamsicle Ice Cream Cake

Vegan and Raw orange creamsicle cake

Raw Vegan Orange Creamsicle Ice Cream Cake is a summery dessert with everything you love about Creamsicles-but in cake form! While the presentation makes it look like you've been working on this dessert for days, it actually requires very little effort. Best of all, this orange creamsicle ice cream cake is vegan and raw.

Vanilla Pudding Pie Filling

Nutty no-bake pie crust with vanilla pudding

Vanilla Pudding Pie Filling is perfect for a no-bake pie that sets up beautifully and becomes a luscious canvas for fresh fruit. Try it with berries in the summer and apples, pears, or tiny oranges in the fall or spring. Look for agar powder, a seaweed-based gelling agent, at any natural foods store.

Chocolate-Coated Key Lime-Coconut Creme Pie

Chocolate-coated vegan key lime pie recipe

Chocolate-Coated Key Lime-Coconut Creme Pie is a delicious combination of coconut creme and key lime. The tangy lime in this pie has been tamed somewhat. If you want more lime flavor, feel free to up the amount of juice (reducing the other liquids to compensate) or add more lime zest. The hint of chocolate and crunchy toasted coconut and cacao nibs contrast wonderfully with the creaminess of the "custard."

Jamocha Silk Pie

Jamocha silk pie

Jamocha Silk Pie blends chocolate with a hint of coffee. This pie is easy and pretty enough to throw together for last-minute company. You can make this pie in about 10 minutes, plus about 30 minutes to firm up in the freezer-if you can wait that long.

Vanilla and Raspberry Vegan Cheesecake

Vanilla Raspberry Vegan Cheesecake

Vanilla and Raspberry Vegan Cheesecake is much lighter and fresher-tasting than a dairy cheesecake-and the cashew topping is a great medium for color and decoration. Even though it looks stunning as a whole cake, we sometimes make individual ones in a silicone muffin tray.

Buckeye Pie

Buckeye Pie Hannah Kaminsky

Buckeye Pie features a chocolate crust blanketed by a ganache topping. The silky peanut butter mousse at the center is creamy and luscious. The hardest part of this pie is making the crust (if indeed you're making yours from scratch). So once the crust is baked and ready to go, you're more than halfway done!

No-Bake Vegan Strawberry Pie

Vegan Strawberry Pie

Photo: Making Thyme for Heath

No-Bake Vegan Strawberry Pie from Making Thyme for Health is made with vegan gelatin and a gluten-free almond oat crust. Serve your pie with coconut whipped cream for the ultimate spring or summer dessert!

Vegan Banana Coconut Cream Pie

Vegan Banana Coconut Cream Pie

Photo: Plant Craft

Vegan Banana Coconut Cream Pie from Plant Craft is almost completely sweetened by dates and bananas alone. But you would never know it from the taste! The texture is perfect light and creamy-and no one would ever guess it's actually healthy, vegan, and raw.

Looking for more spectacular vegan desserts for a special occasion? Our 25+ Vegan Valentine's Day Desserts collection has 25+ gorgeous recipes perfect for entertaining.

Vanilla and Raspberry Vegan Cheesecake

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This raw cheesecake is much lighter and fresher-tasting than a dairy cheesecake and the cashew topping is such a good medium for color and decoration. Even though it looks stunning as a whole cake, we sometimes make individual ones in a silicone muffin tray.

It makes a fantastic light dessert, or, with a bit of imaginative decoration it makes a tastefully subtle celebration cake too-with a bit of planning needed for the freezing time. Freeze-dried raspberry powder may seem like a futuristic ingredient, but it is well worth having in your pantry as it has so many uses. Try stirring it into oatmeal and adding to your smoothies.

Recipe and photos from Super Loaves and Simple Treats: Modern Baking for Healthier Living by Melissa Sharp © 2018, Avery Publishing. Reprinted by permission.

[Read more...]

21 Vegan Hot Beverages for Cold Weather

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Whether you need to cozy up with a book and a blanket, or you are having a family get together for the holidays, this list of vegan hot beverages for cold weather has everything you need.

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When the days start getting shorter, and the temperatures start to drop, it's nice to have a nice warm mug in your hands. Hot beverages are a large part of that cozy feeling in cold weather.

Many popular coffee house drinks aren't vegan, but you should not have to miss out on these treats when the chill hits the air. That is why I've collected this list of vegan hot beverages for cold weather.

Vegan Hot Chocolate

Hot Beverages

There is no better place to start a list of hot beverages than hot chocolate. This Vegan Hot Chocolate is extra rich and creamy because of the addition of arrow root. Give this one a try!

Chai Tea Latte

hot Beverages

Sometimes chai just hits the spot. The spices that are used for chai are perfect for the fall and holiday season. This recipe tells you how to make a chai concentrate so that you can keep in the refrigerator and have this delicious Chai Tea Latte whenever you want.

Pumpkin Spice Latte

hot beverages

Every autumn, people lose their minds over pumpkin spice everything. For the pumpkin spice-loving vegan, here is a great recipe for a Pumpkin Spice Latte that is karma friendly. For some people, it is not fall until they have their pumpkin spice latte, so welcome to autumn!

Slow Cooker Spiced Cider

hot beverages

No list of hot beverages is complete without a spiced apple cider recipe. This recipe is great because you make it in a slow cooker. That means that this Slow Cooker Spiced Cider is not only easy to make, but it also makes your house smell great while it is cooking.

Peanut Butter Hot Chocolate

hot beverages

Nothing goes together quite as well as chocolate and peanut butter. This warm drinkable hot chocolate with peanut butter in it is decadent and delicious. Peanut Butter Hot Chocolate is a rich beverage, so go easy!

London Fog Latte

hot beverages

The distinct taste of bergamot is what makes Earl Grey tea so great. This London Fog Latte is essentially an Earl Grey vanilla latte. It's a great drink for when it's cold outside and you want to curl up with a good book.

Caramel Macchiato

hot beverages

Caramel Macchiatos is like a dessert in a cup. The vegan caramel sauce is great. With this vegan version, you don't have to miss out on your favorite coffee drink ever again.

Cranberry Mulled Cider

Hot Beverages

This Cranberry Mulled Cider is a variation on the traditional spiced cider. The addition of cranberry juice makes this a tart little taste of fall. This would be a great beverage for a party or a family get together. You can make it in a slow cooker, which makes it even easier to serve hot.

Peppermint Hot Chocolate

hot beverages

Peppermint is the official taste of the Christmas season. There is nothing better than clutching a hot cup of Peppermint Hot Chocolate when it is snowing outside. Here is a great vegan version that we hope will warm your heart this holiday season.

Peppermint Chocolatte

vegan peppermint chocolatte

This Peppermint Chocolatte is the perfect coffee to get you in the holiday spirit. It's a festive blend of rich coffee, hot chocolate, and peppermint syrup-all topped off with whipped cream and crushed peppermints. It's easy, fun, and pretty enough for a party. Plus, it's 100% vegan and dairy-free!

Peppermint Mocha

hot beverages

This Peppermint Mocha is the flavor of the holiday season with the caffeine kick of coffee. Now, when you crave this holiday classic, you can have it in the comfort of your own home. We hope that you enjoy this seasonal favorite!

Apple Cider Vinegar Cinnamon Tea

hot beverages

This Apple Cider Vinegar Cinnamon Tea is great for detoxification or when you are sick. This is like a cinnamon hot toddy, but you trade the alcohol for apple cider vinegar. When the colder months get you under the weather, this is the drink that you need.

Vegan Hot White Chocolate

Hot beverages

This is an ingenious way to make Vegan Hot White Chocolate. The recipe uses cocoa butter and a special blend of almonds, cashews, and oats to make the milk. These ingredients absorb the cocoa butter and give the drink its thick and rich body. We hope you enjoy it!

Maple Cinnamon Chamomile Tea Latte

hot beverages

This Maple Cinnamon Chamomile Tea Latte is a delicate tea latte that uses chamomile, maple, and cinnamon for a nice light flavor. It's great for dunking cookies too.

Vegan "Bulletproof" Coffee

hot beverages

For those who are vegan and want to try the ketogenic diet, this Vegan "Bulletproof" Coffee is a perfect breakfast. The recipe calls for sugar (which is decidedly not keto), but you could use another sugar substitute instead. The recipe only includes coffee and coconut oil, but for those that like cream in their coffee try coconut milk. When you combine this coffee drink in the blender, it will have a nice frothy top like a latte!

Tomato Tea

hot beverages

This Tomato Tea is somewhere between a tomato soup and a warm bloody mary. It is intended to help fight colds, but it would be a great beverage on a cold day as well.

Gingerbread Hot Chocolate

hot beverages

This is a hot chocolate recipe with the spices of gingerbread. Gingerbread Hot Chocolate is a rich beverage that's perfect for those chilly nights during the holidays. This would be a perfect accompaniment for vegan ginger cookies.

Matcha Latte

hot beverages

This is a simple green tea Matcha Latte. You can blend it in a blender with a little coconut oil to get a nice frothy top. This latte is a great way to warm up, and it's also loaded with antioxidants.

Ginger Turmeric Tea

hot beverages

This is a great and simple tea for those who associate pain with the onset of colder weather. This Ginger Turmeric Tea is loaded with good stuff that will help reduce inflammation. We hope that this tea soothes your pain and your soul this fall.

Vegan Chia Horchata

hot beverages

Horchata is the seasoned drink of Latin origin. The traditional recipe uses nuts or rice in the drink, so it is an easy beverage to make vegan. This recipe is basically warm seasoned vanilla almond milk with chia seeds instead of rice. This Vegan Chia Horchata is a very comforting and filling drink.

Golden Milk Latte

hot beverages

Golden Milk Latte is another great warm drink for the person that has pain due to cold weather. This is vanilla almond milk infused with Turmeric, ginger, cinnamon, and just a pinch of black pepper (to help the body use the curcumin in the turmeric better). This is a delicious and healthy drink that will really warm you up this fall and winter!

For even more delicious winter beverage options go check out these belly-warming fall coffee drinks.

Vegan Sweet Potato Pie

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Vegan sweet potato pie, made with silken tofu, sets up beautifully when baked. The cheering color makes it perfect for fall or winter occasions. Pie crust sizes vary, so if excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings. Photos: Hannah Kaminsky. [Read more...]

Vegan Mac and Cheese

by 24 Comments

This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredient [Read more...]

Peanut Satay Zucchini Noodle Bowl

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These zucchini noodles are packed with flavor from a flavorful peanut satay sauce and loaded with nutritious veggies and tofu. And the best part - it's ready in 15 minutes!

Peanut satay zucchini noodle bowl

Who doesn't love zucchini noodles? They make a perfect base for ever-popular vegan bowls, too. We love them not because there's anything wrong with regular pasta noodles. But in the same way as cauliflower "rice" has gotten to be such a big thing, it's just another very cool way to eat more veggies.

But what if you don't have a machine - how do you make zucchini noodles without a spiralizer? You buy them already spiralized, that's how. And then this peanut satay noodle bowl will be ready in a flash.

I love zucchini noodles, and I even have a spiralizer. But I'm so lazy that I hardly ever use it. I mean, I have to climb onto a step stool, get it down from a cabinet, then after using it, almost the whole thing needs to be washed and takes up the entire dish drainer. Then, of course, I have to climb onto the step stool to put it back. No wonder it sits there mostly unused.

Spiralized zucchini and yellow squash

So, imagine my delight when I discovered spiralized zucchini (and a bunch of other spiralized veggies in my supermarket's produce section. Granted, buying these prepared veggie noodles is a bit more expensive than buying a couple of zucchini and spiralizing it yourself. But for me, it means saving two trips on the godforsaken step stool, and cleaning up afterwards!

Zucchini noodles are so tasty with peanut sauce. And you guessed it - we'll be using prepared peanut satay sauce, too. I figure the little extra I'm spending on the prepped zucchini noodles, I'm saving on getting all the ingredients needed to make satay sauce from scratch.

The nice things about one bowl meals is that you don't need to obsessively measure ingredients. You can also substitute other vegetables for the ones we use here. Just arrange them artfully (or sloppily, we won't tell) on the base on the zucchini noodles bathed in satay sauce, serve, and enjoy.

Peanut satay noodles ingredient

What you need

  • 10 to 12 ounce package fresh zucchini noodles (or a combo of zucchini and yellow squash)
  • 12 to 16-ounce bottle peanut satay sauce
  • 1 bunch regular bok choy or 1 baby boy choy
  • 5.5- to 8-ounce package baked tofu
  • 1 bunch scallions
  • Bag of grated carrots
  • Roasted peanuts or cashews, small quantity (optional)

You may already have on hand

  • Sriracha or other hot stuff

What to do

1  Remove the zucchini noodles from the packaging and combine in a mixing bowl with enough satay sauce to coat generously. Divide between two wide shallow bowls.

2  If you're using regular bok choy you'll only need a couple of stalks. Either way, rinse the bok choy or baby bok choy, pat dry, and slice thinly.

3  Cut about half of the tofu into dice. Slice one or two scallions thinly.

4  Arrange the bok choy, tofu, and grated carrots over the zucchini noodles. Sprinkle with chopped nuts, if using, and pass around hot sauce if you'd like.

Note: You'll have quite a bit of bok choy (if using a regular bunch), scallion, and carrot from this meal; plus a small amount of tofu and some satay sauce. Use them to make a tasty raw salad or a quick stir-fry. Add whatever you'd like to the mix - leafy greens and/or tomatoes to a salad; a grain to the stir-fry.

Peanut satay zucchini noodles

If you love this recipe, check out these other delicious creations:

Photos by Evan Atlas

Recipe

Peanut satay zucchini noodle bowl

Peanut Satay Zucchini Noodles

5 from 1 vote
These zucchini noodles are packed with flavor from a flavorful peanut satay sauce and loaded with nutritious veggies and tofu. And the best part - it's ready in 15 minutes!
Print Pin Save
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

  • 10 to 12 ounce package fresh zucchini noodles or a combo of zucchini and yellow squash
  • 12 to 16- ounce bottle peanut satay sauce
  • 1 bunch regular bok choy or 1 baby boy choy
  • 5.5- to 8- ounce package baked tofu
  • 1 bunch scallions
  • Bag of grated carrots
  • Roasted peanuts or cashews small quantity (optional)
  • You may already have on hand
  • Sriracha or other hot stuff
US Customary - Metric

Instructions

  • Remove the zucchini noodles from the packaging and combine in a mixing bowl with enough satay sauce to coat generously. Divide between two wide shallow bowls.
  • If you're using regular bok choy you'll only need a couple of stalks. Either way, rinse the bok choy or baby bok choy, pat dry, and slice thinly.
  • Cut about half of the tofu into dice. Slice one or two scallions thinly.
  • Arrange the bok choy, tofu, and grated carrots over the zucchini noodles. Sprinkle with chopped nuts, if using, and pass around hot sauce if you'd like.

Notes

You'll have quite a bit of bok choy (if using a regular bunch), scallion, and carrot from this meal; plus a small amount of tofu and some satay sauce. Use them to make a tasty raw salad or a quick stir-fry. Add whatever you'd like to the mix - leafy greens and/or tomatoes to a salad; a grain to the stir-fry.

Nutrition (Estimate per Serving)

Calories: 594kcalCarbohydrates: 55gProtein: 25gFat: 29gSaturated Fat: 1gSodium: 2689mgPotassium: 1428mgFiber: 6gSugar: 39gVitamin A: 19049IUVitamin C: 214mgCalcium: 561mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Substitutions Guide

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If you're new to plant-based cooking, you may be looking for a guide to vegan substitutions to swap into favorite non-vegan recipes. Thankfully, there are plenty of products vegans can use in place of animal ingredients that will make vegan cooking a breeze. Let's cover how to replace animal ingredients with vegan ingredients. 

homemade almond milk

Milk. It's so easy to substitute for dairy milk in a recipe. You can use soymilk, rice milk, oat milk, hemp milk, or nut milk measure for measure. Most supermarkets carry at least a couple of varieties. It's that easy! If you're a bit more ambitious you can make your own nondairy milk; there are lots of recipes online, or see ours for homemade almond milk or hemp milk. For a store bought option, I really like this almond milk from Silk.

Vegan grilled cheese sandwich stack with tomato & vegan bacon

Cheese. It's so easy to find all kinds of vegan cheeses these days. And wow, have these come a long way. You can get slices, blocks, shreds, slices, and more.

In place of cottage or ricotta cheese, you can use crumbled tofu, soaked raw nuts, or a combo. And though it won't be quite as creamy or meltable as the real thing, it will be very good indeed. See the formula in Italian Eggplant Casserole with Cashew-Tofu Ricotta, or use it in our vegan zucchini lasagna where tofu ricotta is the star. Or try this 5 Minute Tofu Ricotta recipe. You may need to spice it up with herbs and add some salt to make it work in your particular recipe. Vegan "Parmesan" is also super easy to make and better than what's on the market.

Craving some tangy feta cheese? No issue there - try this simple vegan feta recipe. It's briny and crumbly, just like real feta.

Pizza? No problem. Daiya mozzarella shreds work incredibly well. In my experience, Daiya and Follow your Heart brand cheeses have the best melting power.

Cream cheese on your bagel? Daiya has you covered there, too. There are other brands but these are VegKitchen's favorites. (No affiliation - we just like them.)

Be sure to read the label as some vegetarian cheeses contain casein, which is not vegan. If you can find a great vegan cheese that you like, use it in your recipes in the same manner that you would use dairy cheese.

Now, whether you're vegan or lactose-intolerant, you no longer have to give up your favorite cheese-y foods. Or cheese itself! You'll find these links useful if you're a cheese lover who wants to reform:

Vegan chickpea flour omelet

Eggs. A great substitute for scrambled eggs is a tofu scramble. You simply use crumbled tofu and heat in a frying pan. Kids generally like tofu scramble, especially kids who have been vegan their entire lives. You can spice it up with tomatoes, peppers, onions, or even potatoes and vegan bacon bits.

You can also make a great vegan scrambled from chickpea flour - check out these vegan scrambled eggs for inspiration.

In baked goods, good substitutions for eggs include applesauce, pureed soft tofu, Ener-G egg replacer, a flax egg (1 tablespoon ground flax seeds plus 3 tablespoons water or other liquid, blended), or mashed bananas. You'll have to experiment with your recipe to see what works best for you.

In dishes where eggs are usually used for binding (such as meatloaf) you can use oat or soy flour, rolled oats, cooked oatmeal, bread crumbs, instant potato flakes, nut butters, tomato paste, or cornstarch.

Chickpea flour makes amazing omelets, and aquafaba is useful for making recipes that originally call for egg whites, like mousse and meringue. See useful links for these and more:

Beef or chicken stock. Replace beef or chicken stock with vegetable broth. Or use vegetable bouillon cubes.

Butter. There are vegan butters on the market that work well in substituting for butter. Be sure to read the labels because not all margarines are vegan. And sometimes mainstream margarines have questionable ingredients and hydrogenated fats.

You may also want to consider using oils like sunflower or olive instead of vegan butter. If you'd like to go with the major brands, make sure that the palm oil used is Fair Trade, otherwise it's an environmental hazard. And remember that the jury is still out on coconut oil!

Yogurt. Several companies make vegan yogurts that will substitute well in your recipes - soy, coconut, almond - more varieties are coming on the market each year. You can find them in fruit flavors and also plain for cooking and baking.

Nearly raw beet borscht
Raw or nearly raw beet borscht; photo by Hannah Kaminsky

Sour Cream. Try plain nondairy yogurt, especially if used in making dips. There are also a few commercially available vegan sour creams on the market. Or, you can make your own Vegan Sour Cream using silken tofu. Delicious on all kinds of tortilla specialties and on cold soups like the Borscht shown above.

Serioius Eats vegan aquafaba mayonnaise
Photo: Serious Eats

Mayonnaise. There are a few vegan mayonnaise products on the market. You can use vegan mayonnaise exactly the way you'd use non-vegan mayonnaise. Aquafaba can be used to make a great homemade vegan mayo (shown above from Serious Eats) as well.

Gelatin. If you need to substitute for gelatin in a recipe, use agar flakes or powder. It will thicken as it's heated. Also, there are a couple of companies that make a vegan fruit gelatin product that you should be able to find at your local health food market.

Tube polenta slices with syrup and fruit

Honey. There are many liquid sweeteners on the market that you can use in your recipes instead of honey. However, they all vary in consistency and sweetness, making substitution a guessing game, at least initially. You may have to experiment with ratios until you figure out what works best in your recipes.

In general, however, maple syrup and agave nectar can be substituted measure for measure in recipes. Other sweeteners that are less sweet than honey include agave syrup, corn syrup, malt syrup, light and dark molasses, and brown rice syrup. Frozen fruit-juice concentrates, sorghum syrup, and concentrated fruit syrups range from being half as sweet to just as sweet as honey.

Sugar. Many vegans do not eat sugar since some brands are refined using bone char from animals. Others object to using sugar simply because it's often full of pesticides, and sugar plantation workers aren't always treated very well.

If you want to replace crystalline sugar in a recipe, here are some alternatives: beet sugar, fructose, natural organic sugar, unbleached cane sugar, turbinado sugar, date sugar, maple crystals, and granulated FruitSource. Some of these sugars dissolve better than others, so again, you'll have to experiment. As in other cases, using organic and fair trade products is the optimal choice.

dark chocolate with nuts

Chocolate. Many people say they couldn't be vegan if it would mean giving up chocolate, but luckily they don't have to! There are many non-dairy vegan chocolate chips, cocoa powders, and chocolate bars. These are most easily found in the natural foods aisle of your supermarket, and of course, in natural foods stores. Once again, fair trade and organic are best.

Greens with seitan and vegan sausage (kale or chard)

Meat. If you want your foods to have a similar taste and texture to meat, you're in luck, because never before have so many companies been making vegan meat substitutes.

Among the products on the market now that will substitute for meat are: veggie deli slices (bologna, ham, turkey, and other flavors), veggie burgers, veggie meatballs, veggie sausage links and patties, veggie bacon, veggie ground "beef," soy chicken patties and nuggets, veggie meatloaf and Salisbury steak, veggie jerky, and whole "turkeys" for Thanksgiving or other holidays.

Check your vegan cookbooks for recipes for foods like "neatloaf," nut roasts, lentil-walnut patés, and other old favorites that traditionally contained animal flesh.

blue mountain raw cashew ice cream

Ice Cream. Along with the proliferation of meat analogues, it's so easy to find vegan ice cream. This industry has grown tremendously. There are vegan ice creams based on soy, rice, nut, and coconut milks, and they're all delicious. Some are high in fat and some are fat-free.

Some are fruity like sorbet, while others are sinfully decadent like butter pecan, peanut butter zig-zag, or peanut caramel. You can also buy vegan ice cream sandwiches, mud pies, and ice cream bars. I've made some great shakes, floats, and malts using vegan ice cream products. Your kids will love them too!

Orignal aritcle ontributed by Erin Pavlina; updated by VegKitchen

Also try: our Favorite Basic Pizza Dough.

7 Cozy Vegan Recipes Using Vegetable Broth That Aren't Soups

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A hearty vegetable broth makes for some cozy vegan recipes that are great relaxing at home after a long day or warming yourself up on a cold afternoon. And it's so easy to make with just a little bit of preparation.

But the thing is, it's also very versatile and cozy vegan recipes don't have to be limited to a warm bowl of soup (as satisfying as it is) when you have your broth ready to go. Check out some of these cozy vegan recipes you may never have thought you could use vegetable broth for. [Read more...]

Vegan Avocado Chocolate Maca Mousse

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This vegan avocado chocolate maca mousse is silky, rich, and secretly good for you - ripe avocado blends into a dairy-free chocolate mousse with a boost of energizing maca powder, ready in minutes with no baking required.

Vegan avocado chocolate maca mousse in a bowl with avocado and hazelnuts

Key Ingredients & Substitutions

  • Ripe avocados. Give the mousse its silky, creamy texture without any dairy. Make sure they're fully ripe (they should yield to gentle pressure) for the smoothest blend.
  • Cocoa or cacao powder. Brings the chocolate flavor. Cacao powder is less processed and a bit more intense; cocoa powder is milder.
  • Maca root powder. Adds a malty, earthy flavor and an energy boost. Start with the lesser amount if you're new to it.
  • Nondairy milk. Thins the mousse to the right consistency. Almond or cashew milk both work well.
  • Nut butter. Adds richness and helps the mousse set up thick. Almond or cashew butter keeps the flavor neutral.
  • Maple syrup. Sweetens the mousse naturally. Adjust up or down depending on how ripe (and naturally sweet) your avocados are.
  • Vanilla extract. Rounds out the chocolate flavor.

Variations

  • Nut-free. Swap the nut butter for sunflower seed butter and use oat milk instead of almond or cashew milk.
  • Mint chocolate. Add a few drops of peppermint extract in place of some of the vanilla.
  • Orange chocolate. Add a bit of orange zest for a chocolate-orange flavor.
  • Extra decadent. Fold in a few tablespoons of melted dairy-free dark chocolate along with the cocoa powder.
  • Spiced mousse. Add a pinch of cinnamon or cayenne for a Mexican hot chocolate twist.
  • Protein boost. Blend in a scoop of chocolate vegan protein powder, thinning with a little extra nondairy milk as needed.

Tips for the Best Avocado Chocolate Maca Mousse

  • Use very ripe avocados. This is the biggest factor in how smooth and sweet the mousse turns out - underripe avocado tastes grassy and won't blend as silky.
  • Scrape down the sides often. Avocado is thick and can cling to the bowl of the food processor, so stop and scrape a few times for a fully smooth mousse.
  • Taste before serving. Cocoa and maca can vary in bitterness, so adjust the maple syrup at the end to get the sweetness just right.
  • Chill before serving. A short 15 to 20 minutes in the refrigerator firms the mousse up and lets the flavors meld.
  • Make it close to serving time. Because avocado browns and turns grainy as it sits, this mousse is best made shortly before you plan to eat it.

How to Serve

Spoon this mousse into small bowls or glasses and top with shaved dark chocolate, fresh berries, or a dollop of coconut whipped cream for an extra-special dessert. It also makes a rich, satisfying snack on its own, or a fun make-ahead treat for a dinner party when you divide it into individual jars ahead of time.

Looking for more ways to use maca? Check out our 5 Vegan Maca Recipes roundup for more energizing ideas.

Vegan avocado chocolate maca mousse vertical photo

Recipe

Vegan avocado chocolate maca mousse in a bowl with avocado and hazelnuts

Avocado Chocolate Maca Mousse

5 from 5 votes
This vegan avocado chocolate maca mousse is silky and rich, blending ripe avocado, cocoa, and energizing maca powder into a dairy-free dessert ready in minutes.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3

Ingredients

  • 2 medium ripe avocados pitted, peeled, and chopped
  • ¼ cup almond or cashew nondairy milk or your favorite kind
  • 1 tablespoon nut butter peanut, almond, cashew, or hazelnut
  • 1 teaspoon vanilla extract
  • 2 to 4 teaspoons maca root powder
  • 3 tablespoons cocoa or cacao powder
  • 3 to 4 tablespoons maple syrup or to taste
  • Shaved dark chocolate cacao nibs, or Himalayan salt for topping, optional
US Customary - Metric

Instructions

  • Combine all the ingredients except the shaved chocolate in a food processor. Process until completely smooth, stopping the machine to scrape down the sides as needed.
  • Serve in small bowls, topped with shaved dark chocolate or any of the suggested toppings.
  • Store any leftovers in a tightly lidded container in the refrigerator. Because avocado is perishable, it's best enjoyed within one day.

Nutrition (Estimate per Serving)

Calories: 329kcalCarbohydrates: 31gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 40mgPotassium: 866mgFiber: 12gSugar: 14gVitamin A: 196IUVitamin C: 14mgCalcium: 101mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Well-Crafted Vegan Macaroni and Cheese Mix

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Unless you were raised by macrobiotic hippies, you've had it. I've had it. And there's no shame in saying it- we've all had macaroni and cheese out of the box.

My kid would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don't crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter.

But there's no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! It makes enough to coat the equivalent of 5 store-bought boxes of instant macaroni and cheese.

This recipe was reprinted by permission from The Homemade Vegan Pantry* by Miyoko Schinner, © 2015. Photographs by Eva Kolenko, © 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. [Read more...]

8 Amazing Vegan Cheese Recipes

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There’s no dairy in these vegan cheese recipes, but even your dairy-eating friends will be amazed by them! A good vegan cheese seems impossible, but certain ingredients lend a cheesy flavor. One of my favorites is nutritional yeast. It tastes good, and it’s good for you. Cashews, which are delicious just plain by the handful, create a magical texture that is reminiscent of goat cheese. Make sure to scroll to the end to see each one of these 8 vegan cheeses, all of which will knock your socks off!

[Read more...]

Vegan Pumpkin Bars

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These vegan pumpkin bars are perfect for Fall! Loaded with rich pumpkin flavor and topped with a creamy vegan frosting. Yum!

vegan pumpkin bars with frosting

These easy-to-make vegan pumpkin pie bars are perfect for a family-friendly Fall dessert. It's all the delicious flavor we love from pumpkin pie - but you can eat it with your fingers!

PumpkinSquares Cathy Fisher

Recipe Tips

Using fresh pumpkin: I use canned pumpkin because it's convenient and easy, and I know the texture will be consistent. But if you prefer, you can also make your own homemade pumpkin puree.

Pumpkin Pie Spice Substitution: If you do not have pumpkin pie spice, you may substitute: 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ½ teaspoon ground nutmeg, and a pinch of ground clove.

Oat Flour: You can easily grind rolled oats into flour by using any blender; high-speed blenders produce the finest flour, but any blender will do. That's what I did for this recipe - but you can also use pre-ground oat flour.

Pans: I use an 8×8-inch Pyrex pan here, but you can also use a lined pie or cake pan, and then cut the pieces to look like pumpkin pie slices.

More Vegan Recipes

If you love these vegan pumpkin bars, be sure to check out these other delicious recipes:

Recipe and photos contributed by Cathy Fisher at Straight Up Food. Check out her blog for more tasty ideas.

Recipe

vegan pumpkin bars with frosting

Vegan Pumpkin Bars

No ratings yet
These vegan pumpkin bars are perfect for Fall! Loaded with rich pumpkin flavor and topped with a creamy vegan frosting. Yum!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 bars

Ingredients

Pumpkin Bars

Nutty Frosting

  • ¾ cup raw cashews unsalted, about 4 ounces
  • 7 Medjool dates pitted and chopped (about 5 ounces)
  • 1 cup water
  • ½ teaspoon vanilla extract

Instructions

Pumpkin Bars

  • Place the pitted, chopped dates into a blender with the non-dairy milk and vanilla, and set aside for at least 30 minutes so that the dates may soften.
  • Combine the flour and spices in a mixing bowl.
  • After soaking, blend the dates, non-dairy milk and vanilla until smooth (1 to 2 minutes). Pour this mixture, along with the pumpkin, into the bowl of flour and spices. Mix until smooth with an electric beater, tossing in the nuts last. (The batter will be thick.)
  • Scrape into an 8 by 8-inch baking pan lined with parchment paper (or use a silicone baking pan). Bake for 30 minutes at 375 degrees. Let cool 10 to 15 minutes before slicing the squares and serving. The longer they cool, the firmer they will become. Optional: add Nutty Frosting below just before serving.

Nutty Frosting

  • Place all ingredients into a blender jar and let sit for at least 30 minutes, so the nuts and dates can soften.
  • After soaking, blend all ingredients until smooth. Use immediately or chill for a couple hours or overnight to thicken.

Nutrition (Estimate per Serving)

Calories: 228kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 32mgPotassium: 441mgFiber: 5gSugar: 27gVitamin A: 5575IUVitamin C: 2mgCalcium: 72mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.