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Vegan Creamy Tomato Pasta

by @pinchofyum 

This cashew cream will make your pasta sauces creamy, velvety, and nutritious with no butter or dairy cream😍


1 pound pasta
1 jar tomato sauce
2 cups cashews
½ cup water
garlic clove (optional)
herbs and salt to taste


1. Cook pasta and toss with sauce in pan on low heat
2. Blend the cashews, water, garlic, and salt until smooth. Reserve half in the fridge, and add other half to the pasta pot and stir.
3. Top with salt, pepper and herbs.
4. Enjoy!

Puffy vegan pita bread

by @sovegan


250g/ 8.8oz bread flour
1 tsp fast action yeast
1 tsp salt
1 tsp caster sugar
150 ml/ 5.2 fl.oz
1 tbsp olive oil .


Dust the surface sparingly, and overly dry dough will result in flat pitas.

Knead 10 min
Prove for 1h
Decide and prove 10min

Get your oven as hot as possible, the hotter the oven, the puffier the pita. .
Bake 230 C/ 446 F for 4-5 minutes


Recipe: @fivesechealth
I love these avocado toasts🤤 So easy to make and so tasty! Your friends will love these💕


2-4 whole wheat bread slices (depending on size)
1/2 avocado (medium-big)
1/4 cup crumbled firm tofu
1 tbsp fresh basil
1/2 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 tsp black pepper, ground


1. Mash the avocado and combine with rest of the ingredients
2. Spread evenly on bread slices of choice
3. Grill in a sandwich toaster until golden


Recipe: @fitgreenmind

This almond butter mousse is an amazing combination of nutty almond butter, sweet maple syrup and a touch of coconut! All together in a light, fluffy and delicious mousse! Tag a friend who would love this😍



-1/2 cup almond butter
-3 Tbsp coconut cream
-3 Tbsp maple syrup
-a pinch of salt
-aquafaba from 1 can of chickpeas

Garnish: melted vegan chocolate and peanuts


1. In a bowl, whisk the aquafaba until stiff peaks. If you struggle with getting it stiff, add a pinch of salt before whisking.

2. In another bowl, combine almond butter, coconut cream, maple syrup and a pinch of salt.

3. Add in the whipped aquafaba, gently combine it with a folding movement to not deflate the air bubbles.

4. Divide the mousse into 2 serving dishes and keep refrigerated for at least 2 hours before serving.

5. Garnish with melted vegan chocolate and peanuts. Enjoy!

Snickers Ice Cream Cake 😍

RECIPE by @thetastyk


1 cup oat flour
1/3 cup peanut butter
2 Tbsp maple syrup

Cream filling:
1 cup raw cashews, soaked for 4-6 hours
1/2 cup full-fat coconut milk (canned)
4 Tbsp coconut butter/oil, melted
3 Tbsp maple syrup
1/2 tsp vanilla extract

Salted caramel:
3/4 cup full fat coconut milk
1/2 cup peanut butter
5 Tbsp coconut sugar
pinch of salt
3/4 cup peanut halves (unsalted)

Chocolate ganache:
7oz (200g) 70% cacao vegan dark chocolate
1/2 cup coconut milk


1. Line a 8” (20cm) round cake tin on the bottom and sides.

2. For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until a sticky dough. Spread out the dough into the cake tin, then place in the freezer.

3. Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base, then put in freezer for 30 minutes.

4. For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat.

5. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Place back into the freezer.

6. Melt chocolate and add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).