It's very easy to make nut milks at home. Just 5 minutes and two ingredients is all you need. For sweetened nut milk you can use medjool dates. For pronounced nut taste you can roast the nuts.
A luxurious and thick vegan hot chocolate for the cold days when you want to indulge yourself in a cozy warm drink.
Check the list of my favourite vegan food products which I regularly use in my recipes. They help my recipes taste as good as they do or they're an amazing snack on their own.
If you love the peanut butter and jam combination beyond the toast, then this pie is for you. It's made with a cookie crust, peanut butter filling that uses medjool dates for the sweetener, strawberry jam that is sandwiched between the filling and decorative topping. This vegan dessert is an indulgent and amazing treat.
Amazing copycat Snickers bars made with vegan ingredients that taste dangerously like the real thing. Let the bars soften at room temperature and indulge your senses in a heavenly gooey centre.
Vegan walnut bliss balls that are inspired by the beloved Slovenian dessert potica. In just one bite you get that classic potica taste. Made with walnuts and raisins, sweetened with medjool dates and oozing an aroma of vanilla, cinnamon, lemon and rum.
This completely vegan meatball sub is super delicious and packed with flavourful ingredients. Made with homemade baguette, marinara, vegan meatballs, vegan mozzarella and vegan pesto it's comfort food at its best.
A delicious and easy vegan pasta made with homemade marinara sauce, vegan meatballs and cashew parmesan.
This marinara sauce is bursting with flavour. Use it in pasta recipes, lasagnas, with vegan meatballs, in vegan meatball sub sandwich, on pizza or anywhere else your heart desires.
This vegan cheesy dish is perfect autumn comfort food. Creamy sauce made with vegan cheddar cheese, roasted pumpkin and smoked paprika is bursting with flavour. Bake pasta and sauce in the oven with some more vegan cheddar cheese, fresh sage and crumbled walnuts and be embraced by this cozy meal.