This Vegan Apple Pecan Granola recipe brings on the apple flavor with the help of both apple chunks and apple sauce. Cashew butter forms its base and packs extra protein so you'll have sustained energy throughout your morning. I go low on the sugar for this same reason and to give the other ingredients a chance to contribute flavor. Nutmeg, allspice and cinnamon work to highlight the apple. Chopped pecans toast during baking and add a welcome nutty crunch. Once you've chosen your preferred apples and baked this granola to perfection you can add it to ice cream, splash it on non-dairy milk or top it with a dollop of non-dairy yogurt.
I have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. This Raw Vegan Chocolate Hazelnut Cheesecake is so rich and creamy your friends won't believe that it's vegan.
I've designed this Vegan Banana Walnut Granola recipe to be considerably under-sweet so it can be relied upon for a nourishing breakfast that will deliver sustained energy. If you prefer your granola more on the sweet side, increase the sugar by 2 to 4 Tablespoons.
As the granola is toasted, the heat brings out the full potential of rich banana-enhancing notes from the cashew butter, banana chips and walnuts. As bananas ripen, their starches convert to fructose which makes them sweeter and more suitable for baking. In fact, whenever you plan on baking with banana I advise you to always use over-ripe bananas. I usually transfer these over-ripe bananas to a plastic freezer bag and store them in the freezer. When I have enough saved up I use them in things like Banana Bread, Banana Walnut Pancakes and this granola.
These nutrient dense Raw Lemon Cupcakes with Pistachio Nuts are quick and easy to make! You don't need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.
Where Easy Vegan Caramel Sauce is good for a quick caramel fix, Vegan Golden Caramel Sauce is the no-holds-barred recipe where flavor and consistency are top priorities. Traditional caramel sauce relies on heavy cream which allows the sauce to be thick and rich due to the solids present in the cream. This vegan caramel sauce recipe relies on cashew cream to supply the extra cream factor and solids, resulting in a silky smooth golden caramel that's perfect for drizzling on ice creams, baking into pies or tucked into brownies. Substitute the vanilla extract for bourbon, rum or brandy if you want an extra layer of flavor complexity.
This Vegan Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; This Category 1 chocoholic wouldn't lie. It's a great way to use up those extra Ultimate Vegan Brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended.
I first became obsessed with crumb-topped bars when I discovered Whole Foods' caramelita bar, a decadent mixture of chocolate, caramel, pecans, sugar and butter. Definitely not vegan, and not all that good for you either. If made with real fruit, the jelly crumb bars at least hit one of the healthier food groups. This vegan version of the recipe takes advantage of the wonder that is Earth Balance and combines it with homemade cranberry jelly, dried cranberries and cashews.
This Vegan Cashew Egg Nog recipe is super easy to make and doesn't actually contain eggs. It's just a great 'nog to put a splash of bourbon or rum into. It's even good on it's own. Using the arrowroot powder or tapioca flour is important to achieve the creamy texture and emulsify the fats with the rest of the liquids. Perfect for a lazy evening next to a crackling fire space heater. Legend has it that egg nog originated in England where it consisted of a mix of milk, eggs and either brandy, Madeira or sherry. It wasn't until it was brought over the the United States that it started to get mixed with bourbon, a reaction to other liquor's scarcity during the American Revolutionary War.
When this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.
There's no such thing as a drop-in replacement for cream but this Vegan Cashew Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in custards, ice creams, sauces, cakes or anywhere else you'd like to add richness. Cashew cream is also soy-free and can be made raw if you obtain raw ingredients.
This Creamy Vegan Cashew Cream Cheese Frosting recipe is a great way to get that cream cheese flavor without resorting to lab derived ingredients like xenophobo-lactate. This vegan frosting features cashews and is enhanced with just the right amount of apple cider vinegar, lemon juice, sugar and vanilla extract. The mixture is then given a rest to allow complex flavors to develop more fully. It takes longer to make due to this step but it's worth it.
This Creamy Vegan Cashew Cheesecake recipe is a natural take on a vegan cheesecake that doesn't use space age ingredients like cheesecakes using store bought vegan cream cheeses often do. I tried to strike a good balance between unprocessed ingredients and high quality flavor. This cheesecake uses a cashew base enhanced with apple cider vinegar, lemon juice and just the right amount of sugar and vanilla extract to tie it all together.
Don't get me wrong, I love vegan cream cheese alternatives from companies like Tofutti. It's just that I've been wanting to have an option for something that's a little more natural. Creamy Vegan Cashew Cream Cheese doesn't taste like cream cheese as much as some of the space age alternatives but it's close enough for me. Keep in mind that if you forego using the xanthan or guar gum in this recipe it won't be as creamy. It's use is recommended- we're trying to emulate lactose here so we need all the help we can get.
This Munchable Vegan Multigrain Granola recipe has a complex, hearty flavor due to the high protein grains such as amaranth, quinoa and buckwheat that it features. Walnuts and pecans increase the protein level and add a welcome crunch, making this vegan granola perfect for breakfast before a day of world domination.
This Vegan Tropical Paradise Granola recipe features shredded coconut, coconut oil, dried pineapple and dried mango. Cashew butter makes a creamy base that ties it all together. Savoring this vegan granola is kind of like going on vacation. Except without palm trees. And it's cheaper. And it tastes better.
I always thought properly made pumpkin pie was amazing until I tried sweet potato pie. Sweet potatoes are sweeter and the flavor is considerably more complex than pumpkin purée so that's why I was so excited to develop this Vegan Sweet Potato Pie recipe. This vegan pie is further enhanced with cashew butter, barley malt, cinnamon, ginger, nutmeg and cloves to create a flavor that will leave pumpkin in the dust. Try making it with Flaky Vegan Pie Crust.
This Ferocious Vegan French Toast recipe utilizes the creaminess of cashew butter and just the right combination of tahini instead of the usual eggs. These nut butters get slightly toasted during cooking which adds a complex savory richness that's further enhanced by cinnamon and nutmeg. It's a delicious vegan take on the old classic.
This Vegan Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to its extensive use of bananas and cashew butter This vegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla extract.
This Vegan Pumpkin Pie recipe features the pumpkin boosting flavors of cashew butter and barley malt syrup. Cinnamon, ginger, nutmeg and cloves further enhance flavors better than eggs ever could in this vegan pie. Flaky Pie Crust is recommended.
This Vegan Tropical Paradise Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or just for dessert. These gluten-free bars feature a cashew butter base that's sweetened with agave syrup, brown rice syrup then studded with pineapple chunks, macadamia nuts and shredded coconut.
This Vegan Cashew Crunch Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go simply just dessert. These gluten-free bars offer a satisfying crunch as well as a nice chewy texture thanks to a cashew butter base which is sweetened with maple syrup and brown rice syrup, then studded with everything from hemp seeds to millet to crushed cacao nibs.
This Vegan Banana Chocolate Chip Cookie recipe takes advantage of the binding and flavor enhancements of all those bananas you have in your freezer. These vegan cookies also feature cashew butter, almond butter, rolled oats, a touch of vanilla extract and a generous addition of chocolate chips.
This Vegan Apple Pecan Granola recipe brings on the apple flavor with the help of both apple chunks and apple sauce. Cashew butter forms its base and packs extra protein so you'll have sustained energy throughout your morning. I go low on the sugar for this same reason and to give the other ingredients a chance to contribute flavor. Nutmeg, allspice and cinnamon work to highlight the apple. Chopped pecans toast during baking and add a welcome nutty crunch. Once you've chosen your preferred apples and baked this granola to perfection you can add it to ice cream, splash it on non-dairy milk or top it with a dollop of non-dairy yogurt. 
