Tag: vegan

  • Vegan Apple Pie

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  • Vegan Pie Crust

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    Make ahead – After making the dough, roll into a ball or shape into a patty and wrap well in plastic wrap or other food wrap. Refrigerate for up to 3 days or place in the freezer for up to 3 months (if going in the freezer, also place in a freezer bag or container).…

  • Vegan Potato Salad

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  • Granola Bars

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    2 ½ cups rolled oats, divided, 200 g (160 / 40)¼ cup vegetable oil, or any neutral oil, 60 mL¼ cup honey, 60 mL1 tsp vanilla extract¼ cup brown sugar, 50 g¼ tsp baking soda¼ tsp salt

  • Vegan Stew

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  • Small Vegan NY Style Cheesecake

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  • Vegan Cheesecake

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    Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil. For the crustIn a medium bowl, add the cookie crumbs, melted vegan butter…

  • Vegan Christmas Cookies

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    170 g plain white flour aka all purpose flour1 tablespoon cornstarch aka cornflour½ teaspoon baking powder½ teaspoon bicarbonate of soda aka baking soda90 g icing sugar115 g vegan butter room temperature (1 stick)30 ml soy milk at room temperature, unflavoured and unsweetetend½ tsp vanilla extract½ teaspoon almond extract

  • Vegan Peanut Butter Cookies

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    Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased. Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The…

  • Vegan Cream Cheese Frosting

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    I recommend Earth Balance brand of vegan butter, baking sticks preferred. They tend to be less greasy for frostings, but I have used the tub as well just fine. If using the tub, measure out 8 tablespoons. Make sure it is not close to melty, or the frosting won’t work. Just slightly softened is what…