This amazing cheesecake is so good, you’ll think it’s the real thing. Made without dairy, this cheesecake is easy to make and is made without baking or cooking!
Category: Sweets
Free of refined sugar, grains, gluten, dairy, and eggs, it contains no tricky ingredients and really consists of only two components: a crust made from nuts and cocoa, and a creamy center made from…nuts and cocoa. The entire recipe can be made in a high-speed blender and it’s kind of magical to see the way the ingredients transform into something that tastes so distinctly like German chocolate cheesecake. I won’t deny that this is an incredibly rich cake, so make sure to be mindful of portion sizes!
Yes, vegan pumpkin pie. No matter how quickly pumpkin pie makes your mind turn to butter, milk, eggs, and whipped cream, pie lends itself easily to vegan interpretation. Dare we say it tastes better, too?
Usually, biscuits tend to be a bit on the dry side, especially when they’re vegan, but these are lovely and tender, with the sweet-tartness of the lemon and orange peel shining through. They’re a perfect base for strawberry shortcake stacks in the summertime.
If you’re looking for a dessert other than chocolate-caramel-coconut-etc., the only thing that should come to mind is a lightly sweet, subtly tart lemon cornmeal cookie with the tiny crunch of granulated sugar on top. It’s a perfect cookie to eat with a cup of tea in the wintertime. But then again, it’s a perfect cookie to pack on a hot day spent at the beach. Maybe it’s just a perfect cookie.
Disclaimer: your children will love this recipe. Any recipe that instructs them to jam their thumbs into cookie dough and fill it with jam is an A+ in their books. It’s a cookie that will win your heart, too. Raspberries and almonds are a winning combination and this recipe in particular highlights the flavors beautifully—lightly sweet, with a buttery almond flavor and pop of sweet raspberry goodness. If you and your children are fans of PB&J, you’ll love this cookie.
Peanut butter, dates, chocolate, bananas…tell me one of those things isn’t on your “favorite foods” list.
Created by my dear friends and smoothie wizards Ashley Kim and Rachelle Diaz, this smoothie honestly tastes like what its name implies, with a surprisingly summery note from the basil
I was tempted to name this “Tangerine Julius” because of how intensely similar it tastes to the drink sold at the popular mall food court staple “Orange Julius.” It’s frothy, vividly orange, and feels like you’re eating a glass of sunshine.