This basic cashew milk recipe uses a reusable coffee filter instead of cheese cloth to make delicious cashew milk without making a big sticky mess of the kitchen.
This spring lettuce soup and rich carrot greens pesto taste like spring! They also both take less than 20 minutes to make.
Today’s post is a slight diversion from my usual vegan recipes and crafts, but it’s about something important to me.
Chia seed bubble tea is easy to make, and this cranberry version can even be refreshingly sugar free, if you want it to be.
Vegan meringue is just one of the awesome uses for aquafaba – the juice that you’d normally drain and toss from cooked beans. This discovery is kind of revolutionizing vegan cooking, and it’s beautiful.
The waffle iron experiments continue! These waffle iron brownies took some experimenting to nail down, but I finally have it. They’re super easy, because you make them with boxed brownie mix.
Lately, I’ve been having a lot of fun making non-waffles in my waffle iron, and this healthy fried plantains recipe is definitely going to be a regular menu item at our house!
This vegan cream cheese recipe is simple to make and much healthier than conventional or even other vegan cream cheeses.
This is a super easy margarita recipe that doesn’t require any blending or making simple syrup. Shake, pour, sip.
This recipe is a healthier spin on the marmalade-filled vegan cupcakes I made a few years ago. They’re stuffed with fruit preserves for a sweet surprise.
This herbal spin on a traditional gin fizz uses the homemade citrus gin that we made last week. You don’t have to use citrus gin, but it really gives this gin fizz some extra jazz.