Unlike fluffy buttercream frosting, royal icing can be piped or drizzled in fine lines and artistic patterns that dry to a hard, crunchy finish—perfect for decorating vegan sugar cookies with. It’s easy to loosen the consistency to make it spreadable and cover large areas at once, making it an essential component that every baker can master.

This recipe comes from Vegan Christmas Cookies and Cocoa by Audrey Dunham and is perfect for the holiday season and more. This classic royal icing recipe without eggs can be used year-round for whatever your cookie decorating needs may be!

Why This Is The Best Royal Icing Recipe

• Only six ingredients: There’s a good chance you already have these common pantry staples on hand!
• Ready in minutes: This recipe is so quick and easy that it practically makes itself. Your mixer does all the work so you can reap the rewards in no time.
• Tastes great: The flavor is subtle and goes well with everything. Using only vanilla and almond extract in the mix, it has an uncanny marshmallow taste that everyone will love.
• Free of all common allergens: Everyone should be able to enjoy a beautiful treat. This recipe was made to be shared, since it’s naturally nut-free, seed-free, gluten-free, soy-free, dairy-free, egg-free, and vegan.
• Light corn syrup: Distinctly different from high-fructose corn syrup, light corn syrup is processed in the same way as cornstarch. It’s a clear, flavorless liquid sweetener that’s very helpful in candy making to prevent crystallization.

Key Ingredients

• Aquafaba: Once dumped down the drain, the brine in a can of chickpeas is now every bit as valuable as the beans themselves. Aquafaba is the liquid they’re packed in, which can be whipped just like egg whites to make cakes, meringues, and in this case, icing!
• Cream of tartar: Despite the name, there’s no dairy involved here. Cream of tartar is the acidic byproduct of fermenting grapes into wine. It helps stabilize foams, like the beaten aquafaba, to make a stronger structure that will hold up over time.
• Confectioner’s sugar: Also known as powdered sugar, or 10x sugar, this is the most crucial element in the icing, both for sweetness and structure.

How To Make Vegan Royal Icing Without Meringue Powder

Traditionally, royal icing was made with liquid egg whites or meringue powder. This was the secret ingredient that allowed it to set and dry to a hard, glossy finish. Luckily, it’s even easier to make eggless royal icing in just a few steps!

Step 1: To start, use a stand mixer with the whisk attachment installed or a hand mixer to whip together the aquafaba and cream of tartar. Start on a low speed and gradually increase it to the highest setting. It should take about 5 to 7 minutes for the mixture to be light and fluffy, much like whipped cream.

Step 2: Add half of the powdered sugar, whisk until incorporated, then add the remaining half. Whisk again until smooth and glossy. Follow that with the corn syrup and both extracts, mixing again well.

Step 3: Test the consistency to see if it’s thick enough to pipe as desired. If not, add another ½ cup of powdered sugar. If it’s too thick, add in more water, just a few drops at a time; a little bit goes a long way.

Step 4: Divide into bowls and add color if using (see below for natural coloring ideas.) Transfer into piping bags and apply to your desserts. If you don’t have traditional piping bags, you can also use zip top baggies with the very tip of one corner snipped off.

Tips For Success

• Always sift your powdered sugar! If it’s packed into the measuring cup, the ratios will be off. Clumps are also tricky to beat out once they’re already in the aquafaba mixture, so save yourself the headache and take care of it early on.
• Liquid food coloring will add more moisture to the icing, which means you’ll probably have to add more powdered sugar to achieve a firm, pipable royal icing that isn’t too runny.
• Play with different flavor extracts to make your icing more exciting. There’s everything from coconut to root beer, but bear in mind that some of these will change the color of the icing too.
• If you’re working with multiple colors at once, make sure you keep the icing you’re not working with fully covered to prevent it from drying out. Keep plastic wrap directly on the surface so it doesn’t form a crackled skin on top.

How To Store Decorated Cookies

Once applied to your desserts, let the icing stand for at least 1 to 2 hours to dry and fully set. It will take longer in more humid environments.

Carefully stack them using a piece of parchment paper in between each one and store them in an airtight container. They’ll stay fresh for a few days at room temperature or in the refrigerator for up to a week.

For longer storage, you can even freeze iced sugar cookies for up to three months! This is great if you want to get all of your holiday baking done ahead of time. Simply remove the cookies from the freezer and thaw them at room temperature in the morning on the day you want to serve them.

How To Color Vegan-Friendly Royal Icing

Plain white royal icing has a clean and elegant look. When you want to inject more color into your cookie masterpieces, it’s the perfect canvas. You can find natural food coloring in liquid or powder form at most health food stores and online. If you’d like to make your own, there are many easy ways to add color from whole food sources. Add a little bit at a time until it reaches your desired intensity.

• Red: Beet powder or annatto
• Orange: Carrot powder or pumpkin powder
• Yellow: Ground turmeric or saffron
• Green: Matcha or spinach powder
• Blue: Blue spirulina or butterfly pea tea powder
• Purple: Purple potato powder or red cabbage powder
• Black: Food-grade charcoal
• Brown: Cocoa or carob powder

Frequently Asked Questions

Recipes You’ll Love To Decorate With Royal Icing

• Our classic Vegan Sugar Cookies are the perfect base for this vegan royal icing!
• Vegan Gingersnap Cookies are also delicious to decorate for Christmas.
• These Super Fudgy Vegan Brownies are great when you want to mix up your baking routine.
• Have you tried these Vegan Pop Tarts yet? What are you waiting for? They’re super fun to decorate, and even more fun to eat!

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Best Vegan Royal Icing Recipe

This vegan royal icing is easy to make and use. It beautifully decorates cookies with ease and has the most delicious flavor. This recipe never lets me down, and has helped our family create cookies we’re proud to show off and share with others.

Course Dessert, Ingredient

Cuisine American

Keyword royal icing recipe, vegan royal icing

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1.5 cups of icing

Calories 267kcal

Author Audrey Dunham

Equipment

• Handheld Mixer or Stand Mixer

Ingredients

• 1⁄4 cup aquafaba the liquid inside a can of chickpeas / garbanzo beans
• 1⁄4 teaspoon cream of tartar
• 1 1⁄2 cup powdered sugar (confectioners’ sugar) measured then sifted, + more as needed
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• Food coloring optional

Instructions

• Using a handheld or stand mixer with a whisk attachment, mix the aquafaba and cream of tartar on the highest speed possible until fluffy, bright white, and very thick, 5–7 minutes.
• Add 3⁄4 cup of the powdered sugar and mix on medium speed until glossy, 30 seconds to 1 minute.
• Add the remaining 3⁄4 cup of powdered sugar, the corn syrup, vanilla extract, and almond extract and mix until incorporated.
• Decide if your icing is thick enough by adding a small amount of icing to a piping bag fitted with a decorating tip (alternatively, you can decorate your cookies with a butter knife.) Test the icing on parchment paper or on one of your cookies to see if it runs. If it does, add up to 1⁄2 cup more powdered sugar a little at a time until the icing reaches a thick enough consistency.
• Add the food coloring, if using, one drop at a time until you reach the desired color. If using multiple colors, divide the icing into small bowls and color each one separately.
• Decorate cookies with icing, followed by sprinkles or other decorative candies, if you like.
• Allow iced cookies to set at room temperature until completely dry, 1–2 hours.

Notes

Be sure to sift powdered sugar before adding to the mixing bowl.

The more food coloring you add, the longer the icing may take to dry.

For more precise decorating, use piping bags fitted with decorating tips.

Nutrition

Serving: 1tablespoon | Calories: 267kcal | Carbohydrates: 67g | Protein: 0.001g | Fat: 0.003g | Sodium: 10mg | Potassium: 294mg | Fiber: 0.003g | Sugar: 65g | Calcium: 5mg | Iron: 0.1mg

Vegan Royal Icing recipe was reprinted with permission from Vegan Christmas Cookies and Cocoa by Audrey Dunham. Photos by Candi Elm for World of Vegan, all rights reserved.

The post Vegan Royal Icing appeared first on World of Vegan.

Hummus is traditionally made with a huge amount of olive oil—something like a ¼ cup! Today I’m excited to share a classic hummus recipe that is just as good but without any added olive oil. (If chickpeas are not your thing, make sure to check out this white bean hummus recipe!)

Why You’ll Love This Recipe

Step into a world of wholesome indulgence with our oil-free hummus, where flavor meets fitness in every delicious scoop. This recipe transcends the ordinary, crafting a velvety hummus that’s light on calories but heavy on satisfaction.

Whether you’re a health enthusiast or a taste connoisseur, this hummus promises a satisfying journey for your taste buds, making every bite a celebration of plant-based protein goodness. Get ready to redefine your hummus experience and savor the delicious liberation of oil-free delight!

Ingredient Notes And Substitutions

Unlock the secret to a flavorful classic with oil-free hummus, where a handful of simple ingredients harmonize effortlessly in the blender. Tahini, chickpeas, lime juice, and more come together in a perfect blend, proving that you can achieve deliciousness without a trace of oil.

Tahini: This luscious sesame paste infuses this hummus with a creamy richness. Consider substituting with almond butter or sunflower seed butter for a unique flavor twist.

Lime Juice: Zesty and tangy, lime juice elevates this hummus with a refreshing kick.

Chickpeas: The foundation of hummus, chickpeas deliver a silky texture and offer nutty undertones. If you don’t have chickpeas, cannellini beans can be substituted for a milder flavor.

Chickpea Brine: Also known as aquafaba, this liquid contributes to a light and fluffy consistency, without the need for oil.

Garlic: A powerhouse ingredient, garlic adds a robust and savory flavor to the hummus.

Salt: Enhancing the overall flavor profile, salt is a fundamental element in perfecting the hummus taste.

Cumin: This earthy and warm spice complements the hummus, adding depth and complexity to the flavor profile.

How To Make This Oil-Free Hummus

Making hummus is the easiest! With just a few simple steps, you’ll be on your way to this oil-free version.

Add the tahini and lime juice to a food processor or high-powered blender. Process for one minute.

Add the chickpeas, aquafaba, garlic, salt, and cumin and blend until smooth. This should take about a minute.

Serve immediately, garnishing with olive oil, paprika, whole chickpeas, and chopped parsley, if desired.

My dad has been making homemade hummus since I was a little kid, so he joined me to make a video showing how to make it! Enjoy! 

Many thanks to my dad, Joel Cehn, for joining me in this video! If you want to see more videos with my dad, you can check out our “Dad Makes His First Tofu Scramble” recipe video here. 

How To Store

This hummus tastes best served at room temperature. However, storing this oil-free hummus is easy if needed. Just transfer to an airtight container, refrigerate, and consume within 4-5 days!

Perfect Pairings For This Homemade Hummus Recipe

In all honesty, we think hummus is delicious with everything! But, if you’re rushing around and out of ideas, here are our all-time favorites. They’re all temptingly tasty and fun.

• Break Out the Bread: Super soft pita bread, sliced seeded bread, and breadsticks are the best. Any or all of these would work well with this mouthwatering hummus. This vegan bread guide is a great resource!
• Tons of Tortillas: You don’t have to stick with flour tortillas to go with this recipe. Try corn tortillas or tortilla chips of all shapes and sizes. So satisfying!
• Vats of Veggies: Pretty much any bite-sized vegetable would be yummy with this beany dip. You can choose traditional choices like baby carrots, broccoli, cucumber, cherry tomatoes, and peppers, but how about out-of-the-box vegetables such as thinly sliced radishes, chunks of red onion, or cool jicama as well?
• Don’t Forget the Fruits!: Yes, it may seem slightly strange to include fruits, but some types actually go great with this savory recipe. Try strawberries, pear or peach slices, dates, dried apricots, or apples?

More Yummy Chickpea Recipes

Got an abundance of chickpeas? Try these other excellent recipes:

• Crispy and flavorful these Roasted Chickpeas are the perfect savory guilt-free snack or crunchy topping for salads and bowls. Prefer something sweeter? Try this Sweet Roasted Chickpeas instead!
• A plant-based twist on a classic, this Vegan Chickpea Tuna Salad swaps out fish for hearty chickpeas, creating a satisfying and protein-packed lunch.
• Indulged in a velvety Hummus Pasta adorned with the rich flavors of sun-dried tomatoes for a rich and creamy lunch or dinner!
• This hearty and comforting Chickpea Noodle Soup is a delicious and wholesome alternative to traditional chicken noodle soup.
• Love chickpeas as much as we do? Dive into our Ultimate Chickpea Guide with cooking tips, recipes, and some unexpected ways to use chickpeas!

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Oil-Free Hummus Recipe

This oil-free hummus recipe is delicious with pita chips, on toasted bread, in wraps, or scooped up with carrots and other chopped veggies. Enjoy!

Course Side

Cuisine Middle Eastern

Keyword oil-free hummus, oil-free hummus recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 121kcal

Author Michelle Cehn | World of Vegan

Ingredients

• ½ cup tahini
• juice of one lime
• 2 cans chickpeas aka garbanzo beans
• ¼ cup chickpea brine aka aquafaba
• 2 cloves garlic
• salt to taste about 1 teaspoon
• ½ teaspoon cumin
• olive oil paprika, and chopped parsley for garnish (optional)

Instructions

• In a food processor (ideal) or high-powered blender (such as a Vitamix), add the tahini and lime juice and blend together for one minute.
• Add the remaining ingredients (chickpeas, chickpea brine, garlic, salt, and cumin) and blend until creamy (at least one full minute).
• Plate in a serving bowl and using a spoon, spread some waves in the hummus. Drizzle with olive oil (optional) and garnish with paprika and chopped parsley. Enjoy!

Notes

• This recipe is made without added oil in the hummus, although of course there is some oil in the tahini, even though it’s just ground up sesame seeds!
• Tip: If your tahini isn’t very “drippy,” you can add a few extra tablespoons of aquafaba (chickpea brine) as needed to get a smoother consistency.

Nutrition

Calories: 121kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 100mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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About This Easy Vegan Green Bean Casserole

Featuring two pounds of vibrant green beans (fresh or frozen), vegetable broth, cashews transformed into a creamy base, mushrooms, onions, garlic, and a delightful crispy onion topping, this dish is pure decadence on a plate. What’s more, it’s an ideal choice for dinner parties, offering the convenience of advance preparation and refrigeration, ready to be baked when you’re ready to savor it. It’s also a winner for vegan meal prep, with the added bonus of improving in flavor over time.

Crafting this vegan casserole is a breeze. You’ll start by steaming the green beans to perfection. Then, blend vegetable broth, cashews, and spices to create a velvety cashew cream. On the stovetop, craft a roux and introduce the cashew cream, marveling as it thickens into a luscious, creamy sauce. Combine this luxurious sauce with your tender green beans in a casserole dish, pop it in the oven, and get ready to indulge!

Ingredient Notes and Substitutions

Green Beans: The humble green bean takes the spotlight in this delightful casserole. Fresh and vibrant, these green gems add both color and texture to the dish. Following a quick steaming to preserve their crunch and vibrant hue, they become the star of the show. Rich in fiber and essential nutrients, green beans provide a wholesome foundation for this recipe.

Vegetable Broth: Vegetable broth serves as the flavorful liquid base for your Vegan Green Bean Casserole. Whether you opt for store-bought or homemade, it infuses the casserole with a savory essence that ties all the elements together. The vegetable broth also plays a crucial role in creating the luscious cashew cream that bathes the green beans and mushrooms, making each bite a savory delight.

Raw Cashews: cashews are the secret behind the creamy richness of this dish. Blended into a smooth, velvety cashew cream, they offer a dairy-free alternative to traditional cream. Cashews not only bring a luxurious texture but also contribute a hint of nutty flavor to the casserole. Their transformation into cashew cream is a culinary alchemy that elevates the dish.

Mushrooms: Mushrooms add depth and umami to your Vegan Green Bean Casserole. Sautéed alongside onions and garlic, they infuse the dish with a savory richness that’s irresistible. Mushrooms provide an earthy contrast to the bright green beans and create a harmonious balance of flavors.

Vegan Butter: Plant-based butter plays a pivotal role in the creation of a roux—the thickening agent for the casserole’s sauce. As it melts in the pot, it forms the foundation of the roux, helping it to develop its characteristic thickness. Any vegan butter brand will work in this recipe!

Fried Onions: Last but certainly not least, the crispy fried onions crown your Vegan Green Bean Casserole with a delightful crunch and an additional layer of flavor. Whether you use store-bought or homemade crispy fried onions, they provide that iconic finishing touch that makes each serving a savory sensation. These golden, crispy morsels transform the casserole from ordinary to extraordinary, adding an irresistible element of texture and taste.

These key ingredients come together in a culinary symphony to help create the perfect green bean casserole that’s not only delicious but also a wholesome and satisfying addition to your table.

Top Tips

• You can prepare the components like the green beans and mushroom sauce a day in advance for a smoother cooking process, especially when planning for holiday meals and gatherings. When ready, combine into a casserole dish, top with crispy onions, and bake!
• When thickening, keep a close eye on the consistency. The thickening action occurs suddenly, so be ready to switch off the heat once it reaches the right thickness, or you may over-thicken and burn the sauce.
• Don’t skip out on cooling down the green beans. After steaming, make sure to dunk them in an ice-cold bath to prevent them from overcooking and losing that beautiful bright green color.

Prefer Softer Green Beans?

I’ve been hosting vegan Thanksgiving and Friendsgiving gatherings for many years now, and every time we have at least two green bean casseroles made by different people. It’s been fun to see how different they can be, and also how people have vastly different preferences when it comes to their green beans. Some like them super-soft, some like them bright green, firm, and crispy, and others like them somewhere in between.

This recipe makes a casserole with green beans that are still a bit crispy. If you want softer green beans in your casserole, simply steam them for longer! I’d love to hear your favorite way to enjoy green bean casseroles in the comments below. 

More Vegan Thanksgiving Recipes

• Sweet Winter Squash Bisque
• Glazed Seitan Turkey Loaf
• Candied Walnuts
• Vegan Turkey Guide

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Vegan Green Bean Casserole

I know, green beans aren’t for everyone. But I personally love them—especially in green bean casseroles at Thanksgiving. In my eyes, the ultimate green bean casserole strikes a balance between too ­soft and too­ crisp green beans, with a nice amount of creamy filling.

Course Side Dish

Cuisine American

Keyword green bean casserole, green beans recipe, vegan casserole, vegan green bean casserole, vegan thanksgiving side dish recipe

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 306kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 2 pounds fresh green beans
• 3 cups vegetable broth or equivalent amount of vegetable bouillon and water, divided
• ½ cup raw cashews
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup vegan butter
• 1 small onion diced
• 2 cups button mushrooms sliced or diced
• 4 medium cloves garlic roughly chopped
• ½ cup all-purpose flour
• 2 cups crispy fried onions we use store-bought

Instructions

• To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice­-cold water to preserve the green color, and set aside.
• In a high­-powered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.
• Preheat the oven to 375 degrees F.
• In a large pot over medium­ high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
• Spoon the green beans and the creamy mixture into a 9 × 13 ­inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20-30 minutes.

Video

Nutrition

Calories: 306kcal | Carbohydrates: 26g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 638mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 971IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg

This vegan green bean casserole recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Zhoro Apostolov. This easy vegan Thanksgiving recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Green Bean Casserole appeared first on World of Vegan.

Traditionally, this soup contains miso, tofu, vegetables, kombu, seafood, and bonito (fish) flakes. This irresistible vegan miso soup recipe steps it up to a new level with nori instead of kombu (a type of kelp) and omits any ingredients made from sea creatures. An excellent alternative, if you ask us!

Satisfy your longing for a sumptuous soup and make this recipe with real zeal! Bring out your best bowls, find your most charming chopsticks, and lug out your loosest pants. Fill your belly with all the glorious goodness that is in this plant-based pot of soup.

What Is Miso?

Does miso seem mysterious to you? It was seriously strange to me for a long time because I didn’t know what it was and how to handle it. Now, I love it, and I want you to love it, too!

Miso is a mixture of mold (the good kind!), water, a little bit of salt, and cooked soybeans (sometimes with a grain, like rice or barley) that is fermented in crocks from a week up to an entire year. The mold, Aspergillus Oryzea, is called Koji in Japanese. Think of it as being similar to the way blue cheese is created.

This inscrutable ingredient gives a powerful punch to any soup, stew, or even salad dressing. Add a small teaspoon of miso to any liquid or broth and you’ll be blown away by its bold new flavor. Keep a container of miso in the fridge to have on hand for any situations that need a salty spark!

How To Use Soba Noodles

Soba noodles, a staple of Japanese cuisine, are thin, light brown to grayish-brown noodles made from buckwheat flour. Combined with a little water, an accomplished Japanese artisan traditionally rolls the dough out very thin and cuts it into long, thin strips, forming the characteristic soba noodles. Sometimes whole wheat flour is added to keep the noodles from noticeably breaking down.

It’s super important to stir your soba noodles when cooking. The noodles have a tendency to become a mushy mass if left unattended. Stay near the stove and do your best to prevent the noodles from pressing together.

Any soggy, overcooked soba can also be revived if you quickly rinse them in cold water and submerge them for a moment in a little ice water. These noodles have a wonderful texture when cooked well and they have the most satisfying slippery sensation when enjoying your soup. Well worth the time and effort.

What Is Nori?

If nori is unknown to you, here’s what it is: the Japanese name for an edible seaweed used in cooking, especially in the making of sushi. This type of seaweed comes from the red algae genus, Pyropia. It’s pronounced, “naw-ree.”

This glorious, dark green ingredient is made in almost the same way that paper is made, by shredding the seaweed, pressing out the excess water, and dehydrating on a special screen. The texture is super thin, light, and smooth. Nori usually comes in a packet of 10 sheets (sometimes toasted) and can be found in the Asian section of the grocery store.

Nori adds a lovely umami flavor which is slightly sweet and salty but not at all strong or fishy. It offers a host of vitamins and minerals such as iodine, vitamins A & C, potassium, magnesium, calcium, iron, and zinc. Sometimes labeled as “laver” seaweed, it is a staple in this miso noodle soup.

Top Tips

• Don’t be too quick to add miso. To preserve the full flavor and nutritional value of miso, add it towards the end of cooking. Avoid boiling the miso paste, as high heat can diminish its taste and beneficial enzymes.
• Stir the soba noodles. Soba noodles cook quickly and have a tendency to stick together if left unattended. Make sure to stir them while they cook to keep them from clumping together.

Vary Your Vegetables

Feel free to use a variety of vegetables in this soup. If you have some kale that’s looking pretty sad, chop it up and add that! If you don’t have any brilliant green broccoli on hand, you can always substitute a cup of crunchy cauliflower.

Other super tasty options include:

• Bok choy
• Snow peas or sugar snap peas
• Edamame
• Mung bean sprouts
• Water chestnuts
• Purple cabbage

To keep this soup light and easily slurpable, it’s best to keep all of the vegetables thinly sliced and as delicate as possible. Cutting your vegetables on a mandolin might help or using a sharp knife. Prepping your vegetables the night before will make cooking even easier the next day.

Storing Your Savory Vegan Miso Noodle Soup

Any extra vegan miso soup with noodles can be simply stored in a container in the fridge for up to 5 days. If your soup has lost some of its liquid and is more like a stew, you can easily add a little extra water or vegetable broth before heating.

If you don’t want to lose any of the savory, salty flavors, mix up another small batch of the miso mixture and add to a saucepan with the remainder of the soup. For the miso mixture, add 2 tbsp of miso to ½ cup water or vegetable broth and whisk well. Heat on medium-low for 2-5 minutes, making sure the soup does not come to a boil.

Leftovers can also be kept frozen for up to 6 months in a freezer-safe, covered container. Alternately, you can spoon the soup into empty ice cube trays and store the “soup cubes” in a freezer bag until ready to use.

More Easy Vegan Soup Recipes to Try

• Lasagna Soup
• Vegan Bouillon
• Easy Vegan Ramen Soup
• Vegan French Onion Soup
• Vegan French Pistou Soup
• Thai Vermicelli Noodle Soup
• Instant Pot Soup With Lentils & Vegetables

If you try this Vegan Miso Noodle Soup let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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Ten-minute Miso Noodle Soup

Miso is a traditional food that’s been consumed in Japan and China for thousands of years. Made from fermented soybeans, the salty paste can be used in a variety of recipes, but it’s most commonly used in soup, which is widely consumed for breakfast in Japan to get one’s day off to a healthy start. No matter what time of the day you choose to eat it, miso soup is delicious and nourishing. Be mindful though—many restaurants add bonito—dried fish flakes—to their miso soup. This ten-minute Miso Soup offers a slightly different twist on the traditional miso soup and you can customize it with your favorite vegetables.

Course Soup

Cuisine Japanese

Keyword miso soup, vegan miso soup

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 156kcal

Author Kristie Middleton

Ingredients

• 4 cups water + 1 tablespoon warm water reserved
• 2 bundles soba noodles or ⅔ of a package
• 2 green onions white parts diced, greens reserved and sliced into thin circles
• 4 tablespoons yellow miso paste
• Your favorite vegetables options include:
• 2 carrots sliced
• 1 cup broccoli florets
• 1 cup kale or Swiss chard ribbons
• ¼ cup mushrooms sliced
• ¼ cup firm tofu cubed, optional
• 1 sheet nori cut into squares, optional

Instructions

• Put water in a pot and bring to a boil.
• Add onions and noodles and boil for 3 minutes.
• Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.
• After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.
• Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.
• Remove from heat. Ladle into bowls and top with green onions if desired.

Nutrition

Calories: 156kcal | Carbohydrates: 22g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1379mg | Potassium: 605mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14035IU | Vitamin C: 78mg | Calcium: 209mg | Iron: 3mg

We want to thank our amazing recipe testers Nicole Benson and Anne Sparks for helping us perfect this recipe!

Vegan Miso Noodle Soup recipe by Kristie Middleton, author of MeatLess. Photos by Zhoro Apostolov for World of Vegan. Article and photographs copyright of World of Vegan, all rights reserved.

The post Ten-Minute Miso Noodle Soup appeared first on World of Vegan.

Vegan parmesan has become an essential topping ingredient for pizza, appetizers, bread, and more for very good reasons. Is there anything as quick and satisfying for dinner as a simple pasta dish with a sprinkle of savory and umami-rich vegan parmesan? Just a touch adds so much flavor and pizzaz!

Whether you decide to make it yourself or purchase it, there are many great alternatives to dairy-based parmesan for multiple culinary applications. Read on for a roundup of brands you already may know and love, plus some lesser-known brands that may become your new favorites!

Vegan Parmesan Brands

Most mainstream grocery stores carry at least one brand of dairy-free parmesan. Keep an eye out for these solid brand choices that create their own version of vegan parm:

• Country Life
• Follow Your Heart
• Go Veggie
• Gopal’s
• Panacheeza
• Parma!
• Pimp My Salad
• Uprise Foods
• Vegaliano
• Violife
• 365 Whole Foods Market

Country Life Vegan Parmesan

Made with a blend of cashew flour, nutritional yeast, and spices, this vegan parm is great for sprinkling over any dish that loves a little cheesy kick. Plus, it’s organic and non-GMO!

Follow Your Heart Dairy-Free Parmesan

We love FYH cheeses! This shredded cheese alternative is not only dairy-free, but also soy-, gluten-, and casein-free. Try this on salads for an extra dash of saltiness and texture, or use it to top off soups or bread on a chilly day.

Go Veggie Plant-Based Parmesan

Made from non-GMO ingredients, Go Veggie brand plant-based parm is a good source of calcium and vitamin A, and is lower in fat than other brands. This powdery-textured grated topping is just like that stuff we used to sprinkle from a similarly-looking container in our pre-vegan days!

Gopal’s Rawmesan Parmesan Cheese Alternative

Made with organic seeds and nuts, this healthy plant-based parmesan is raw, sprouted, and gluten-free. In addition to the original flavor, there is also a herb and spice variety. Sprinkle over anything for a rich kick of flavor, like popcorn, tofu scrambles, and more.

Panacheeza

One of the newest brands to hit the scene, Panacheeza is made from simply recognizable healthy ingredients, but somehow tastes wildly similar to dairy parmesan. This is definitely and brand worth trying!

Parma! Vegan Parmesan

This parmesan topping is made with wholesome ingredients like nutritional yeast, walnuts, salt, and sunflower, hemp, and pumpkin seeds. Besides being a healthy choice, Parma! also offers a variety of flavors. Choose from chipotle cayenne, better than bacon, original, basil garlic, and more.

Pimp My Salad Plant-Based Parm Cheez

This Australian-based plant-based parmesan offers two wholesome bases: cashews and hemp. Chocked with vitamins, minerals, and omega-3s, this tasty topping is great not only as a parmesan alternative but also adds some bling to most savory dishes!

Uprise Foods Nooch It! Cashew Grated Cheeze

Made with fair-trade cashews, this vegan parmesan is also gluten-free and non-GMO. Nutritional yeast, garlic, powder, hemp seeds, and brown rice powder are used to make this super cheesy topping. Use in on potatoes, veggies, risotto, and warm bread for an extra boost of flavor and nutrition!

Vegaliano Vegan Parmesan Aged Classic Gondino

This plant-based block of cheese is touted as “the first authentic Italian vegan parmesan” and is made with a blend of chickpea flour and coconut oil. This gluten- and nut-free hard cheese wheel is perfect for grating and using in Italian dishes like pasta, pizza, risotto, and bread.

Violife Just Like Parmesan

We love grabbing our cheesegraters and grating this parmesan alternative over pasta dishes and salads. We’re also guilty of eating a small hunk of this dairy-based delight when prepping a meal. Made with a blend of potato and rice starches and coconut oil, this vegan cheese is also perfect enough for using on vegan cheeseboards!

365 Whole Foods Market Vegan Parmesan Shreds

If you love the convenience of shredded vegan parmesan, this umami-rich version from Whole Foods is a great choice. These sturdy shreds add a nice texture to pasta, pizza, salads, and risotto. Made with a blend of potato starch and coconut oil, this parm alternative mimics the taste and texture of dairy-based parm very well!

Nutritional Yeast Sprinkle as Parmesan

Ok, we know nutritional yeast (or “nooch”) isn’t technically parmsean, but we’re putting it on the list for good reason. It’s a great source of plant-based protein and vitamin B12, and a great choice for those looking for a health-conscious version of vegan parm. Sprinkle this on popcorn, tofu scrambles, roasted veggies, and more.

Vegan Foods & Recipes Using Vegan Parmesan

As you can see, plant-based parmesan can be used in many dishes and can even be used for crackers and vegan cheeseboards. For more ways to use this excellent vegan alternative, check out some of our dips and pasta dishes that use it!

• For your next get-together, game day, or potluck, this Vegan Artichoke Dip recipe is a great way to use plant-based parm! It’s perfectly rich and cheesy.
• This Plant-Based Carbonara recipe calls for four tablespoons of vegan parm, but an extra sprinkle at the end adds a nice boost of richness and texture.
• Making this Super-Easy Vegetable Pasta is perfect for weeknight dinners. Adding a cashew-based topping or vegan shreds adds the perfect touch when serving!
• Homemade Italian Pasta Sauce is key to enjoying a cozy pasta meal. Adding vegan parm right before serving adds a savory contrast to the bright and acidic flavors.

Homemade Vegan Parmesan Recipe

While many plant-based parmesan brands use a blend of flours and oils to create cheese, others use a blend of seeds and nuts to create a different, but equally satisfying result.

By using a blend of cashews, flaxseeds, and spices, we can create our own vegan parmesan in about five minutes! This recipe can show you how easy it is to create your own homemade parmesan using ingredients you may already have inside your pantry.

Key Ingredients

Raw cashews: These are plump, creamy-textured nuts harvested from the base of cashew apples. With their mild buttery taste, they lend a rich creaminess to this recipe that mimics cheese.

Nutritional yeast: This flavorful, flaky seasoning is prized for its umami-rich profile. It adds a savory depth and cheesy flavor that is essential for vegan parmesan.

Salt: Adding a bit of salt helps add brightness to the buttery and rich tones of the cashews, flaxseed, and nutritional yeast.

Garlic powder: Made from finely ground dehydrated garlic cloves, this seasoning infuses this vegan parm with a complex, savory note.

Smoked paprika: This spice is derived from dried red peppers that have been smoked and ground. Its distinctive smoky and slightly sweet flavor lends a nice complexity to this vegan cheese topping.

Onion powder: This finely powdered seasoning is made from dehydrated onions. Its concentrated onion flavor and aroma adds a brightness to this recipe.

Golden flaxseed meal: This finely ground, golden-hued ingredient derived from flaxseeds is optional to include, but it’s a great source of Omega-3s and and you can’t even taste it when added to this parmesan recipe.

This recipe couldn’t be any easier! Once you’ve gathered all of your ingredients, add them to a food processor.

Pulse about 10 times to create a crumbly texture.

Store the vegan parmesan in an airtight container at room temperature. Keep it handy so you can sprinkle over popcorn, bread, tofu scrambles, pasta, bread, soups, and veggies! If you loved this plant-based spice recipe, you must give this Homemade Chipotle Seasoning a try.

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Vegan Parmesan

This simple, quick, delicious vegan parmesan recipe is a staple in any plant-based home! It's cheesy, umami-rich, healthy, and absolutely perfect sprinkled over pasta, soups, salad, potatoes, veggies, and more.

Course Condiment

Cuisine American, Italian

Keyword cashews, flaxseed, vegan parmesan recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5 -6 servings (about 1½ cups)

Calories 243kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 cup raw cashews
• ¼ cup golden flaxseed meal or grind golden roasted flaxseeds in coffee grinder — or if you don’t have ground flax, you can use more cashews instead
• ¼ cup nutritional yeast
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon smoked paprika
• ⅛ teaspoon onion powder

Instructions

• In a food processor, add the cashews, golden flax meal, nutritional yeast, salt, garlic powder, smoked paprika, and onion powder. Process and pulse around 10 times until you have a crumbly consistency that’s mostly powdery with some little chunks.
• Place in a sealed container or parmesan shaker and store on the counter at room temperature.

Nutrition

Calories: 243kcal | Carbohydrates: 14g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 588mg | Potassium: 354mg | Fiber: 5g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 3mg

The post Vegan Parmesan {Best Dairy-Free Parmesan Brands & Recipe} appeared first on World of Vegan.

Each thick slice of tender hash browns holds a wealth of fresh vegetables, all coated in a rich cashew cheese sauce. Treat yourself to a slow, leisurely weekend morning in the kitchen, or prep in advance to have all the work done before the sun rises. It’s a win-win situation for night owls alike! 

Feed a full house of overnight guests without breaking a sweat. There won’t be a single potato shred left once this cozy hot dish hits the table. Go ahead, bask in the glory and praise—no one needs to know how easy it is to make. 

What Makes This The Best Breakfast Potato Casserole

Breakfast foods make the best meals any time of day. This one will be in hot demand after your first batch. 

• Healthy indulgence: Get all the crave-worthy, comforting flavors you love in a vegan, gluten-free, oil-free, and whole foods package! That all adds up to a high protein, high fiber powerhouse that will help you tackle the day. 
• Set it and forget it—at least until the timer goes off! Most of the cooking time is inactive, which means you’re free to help the kids get ready for school, catch up on emails, or scroll through social media while breakfast makes itself.  
• Budget friendly: Save your money while eating like royalty. These basic staples are readily available at most grocery stores for great prices and keep for a long time, too.  

Key Ingredients

Here’s a quick overview of the ingredients needed to make this vegan breakfast casserole, along with our recommended substitutions:

• Mushrooms: Be it button, cremini, shiitake, oyster, portobello, or beyond, all mushrooms are welcome here! They add unmistakable umami flavor and a meaty texture that’s essential to the eating experience. 
• Frozen spinach: Chopped, rather than whole leaf spinach is best for more even distribution throughout the casserole. 
• Plant-based milk: As long as it’s unflavored and unsweetened, any vegan milk works brilliantly to make the creamy, cheese sauce holding everything together. 
• Cashews: No home should go without cashews in the pantry. They’re the secret to making the most luscious creamy creations, both sweet and savory. Use raw cashews when you don’t want the dish to have an over nutty flavor. 
• Nutritional yeast: I like to call nutritional yeast “vegan catnip” because it’s utterly irresistible! In small doses it tastes buttery, and in larger quantities it tastes cheesy. You could just sprinkle it over popcorn to make a crazy good snack. 
• Cornstarch: Thicken sauces, puddings, and soups with ease! If you’d like to avoid corn products, you can substitute an equal amount of either arrowroot powder or potato starch instead. 
• Tahini: Otherwise known as sesame butter, this silky-smooth spread tends to separate as it sits, so stir it well before every use. 
• Miso paste: Mild white miso is the best choice as a subtle flavor booster. Chickpea miso is a great soy-free option too. 
• Apple cider vinegar: If you could only stock up on one type of vinegar, make it apple cider vinegar. It’s one of the most versatile acidic ingredients out there, playing well in just about any recipe. In case you’re a messy cook like me, it’s also invaluable as a cleaning agent all around the house. 
• Hash brown potatoes: Prepared hash browns, sold refrigerated or frozen, make this recipe a breeze. If you can’t find any that aren’t oil-free, or if you’d simply like to use up a surplus of whole potatoes, you can start from scratch easily. Use a mandoline or box grater to make consistent shreds, or a very sharp knife to make equal cubes. 

How To Make This Vegan Breakfast Casserole

This recipe is made for lazy mornings! Prep the veggies and vegan cheese sauce the night before to make this already easy recipe a breeze! Just remove from the refrigerator and allow it to come to room temperature before you start.

Preheat your oven to 375°F. Line a 9-inch square baking pan with parchment paper.

Make The Veggies

Step One: Add the mushroom and spinach to a large skillet preheated over medium-high heat. Season with salt, and cook until the mushrooms are softened. Add the onion and garlic powders, adding water as needed to prevent any sticking.

Make The Vegan Cheese Sauce

Step Two: Process the cheese sauce ingredients in a high-speed blender until smooth.

Assemble The Casserole

Step Three: Place the hash browns into a large bowl. Pour half of the cheese mixture and gently mix to combine. Transfer half of the mixture to the parchment-lined dish.

Step Four: Place the mushroom and spinach mixture over the potato layer. Top with the remaining potato mixture. Add the rest of the cheese sauce over the top. Sprinkle with the smoked paprika.

Step Five: Bake for 55 minutes or until the top is golden and bubbling. If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.

Tips For Success

No experience required! This veggie-loaded vegan breakfast casserole is easy enough for anyone to master in one try. For the absolute best results, here’s what you need to know:

• Plan ahead. Make your veggie filling and cheesy cashew sauce the night before to streamline the cooking process in the morning. Make sure everything comes back at room temperature before baking. 
• Sauté with water, not oil. Use a nonstick pan when cooking the mushrooms and spinach, adding a little bit of water if needed to prevent them from sticking. You shouldn’t need much though because they should exude a good amount of water themselves.  
• Hit the sauce. Hash browns vary greatly in size and shape, so depending on the cut of the potatoes, you’ll need to adjust the amount of sauce for proper coverage. The veggies should be coated generously, but not drowning. Leftover sauce can be used to make queso, top pizzas, and tossed with pasta. Store in an airtight container in the fridge for 5 – 7 days. 
• Let cool for cleaner slices. It’s delicious piping hot, straight out of the oven, but you’ll be better off serving it with a large spoon than a spatula. The casserole sets more firmly as it cools, making it easier to portion out evenly. 

Serving Suggestions

Call it a complete meal and get on with your day or dress it up for a special occasion. When you want to go out, you’ve got tons of options for additions, toppings, and side dishes. 

Mix-Ins: 

• Meatless grounds, bacon, or sliced sausage 
• Black beans or pinto beans 
• Olives or capers 

Toppings: 

• Breadcrumbs 
• Crushed cornflakes 
• Scallions 
• Avocado  
• Hot sauce 

Sides: 

• Toast 
• Green salad or sauteed greens 
• Berries or cut melons 
• Salsa 

Vegetable Variations For This Casserole

Make this breakfast casserole with hash browns your own by swapping out the vegetables to better suit your personal tastes. Keep changing it up with the seasons to make every serving fresh and exciting. A few of my favorites include: 

• Broccoli, cut into florets 
• Zucchini, sliced or diced 
• Peppers, diced 
• Asparagus, cut into 1-inch lengths 
• Cauliflower, cut into florets 
• Kale, stemmed and chopped 
• Green beans, cut into 1-inch lengths 

More Perfect Potato Recipes To Try

Want more easy potato recipes? Here are some of our favorites:

• Vegan Hasselback Potatoes have an incredible crispy exterior while remaining soft and creamy inside thanks to the thin cuts all across the spud. 
• Delicious Dairy-Free Mashed Potato Recipe With Roasted Garlic are just as popular on Thanksgiving as they are on any given weeknight. 
• Crispy Potato Skin Chips repurpose those scrappy potato peels into a prime party snack. 
• Classic Vegan Potato Salad will be the talk of your next picnic potluck; make sure you bring the recipe because everyone will ask for it!

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Vegan Breakfast Potato Casserole

Sometimes you need a leisurely breakfast casserole to impress your guests. This simple recipe uses oil-free frozen hash browns, which I always have on hand. For the vegetable filling, feel free to substitute any of your favorite veggies, such as broccoli, zucchini, peppers, and asparagus.

Course Breakfast

Cuisine Amercan

Keyword breakfast casserole, breakfast potato casserole

Prep Time 35 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 -6

Calories 277kcal

Author Kim Campbell

Ingredients

For The Veggies: (can be prepped the night before to make morning prep faster!)

• 8 ounces mushrooms any type, sliced
• 1 10-ounce bag frozen chopped spinach
• ¼ teaspoon salt plus more to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

For The "Cheese" Sauce: (can be prepped the night before to make morning prep faster!)

• 2 cups unsweetened plain plant-based milk
• ½ cup raw cashews
• ¼ cup nutritional yeast flakes
• 3 tablespoons cornstarch
• 1 tablespoon tahini
• 1 tablespoon light or white miso paste
• 4 teaspoons apple cider vinegar
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon sea salt or to taste
• 1 teaspoon hot sauce optional
• ¼ teaspoon black pepper

For The Potatoes:

• 1 20–26-ounce bag frozen oil-free shredded or diced hash brown potatoes (such as Trader Joe’s or Cascadian Farm)

For The Topping:

• 1 teaspoon smoked paprika

Instructions

• If you prepped the veggies and “cheese” sauce the night before, remove it from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.

To Make The Veggies:

• In a large skillet, add the mushrooms and spinach season with the salt, and cook over medium-high heat until the mushrooms are tender. Add the garlic and onion powders, stir, and cook for just a minute more. Add water as needed to prevent sticking. Taste and add a bit more salt if needed. Set aside.

To Make The "Cheese" Sauce:

• Combine the cheese sauce ingredients in a high-powered blender and process until smooth. Taste and add more salt, if needed.

To Assemble The Casserole:

• Put the frozen hash browns in a large bowl.
• Pour about half of the cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined, then add a bit more sauce if needed to ensure even coverage.
• Transfer half of the potato mixture to the lined pan. Cover the potato mixture with the mushrooms and spinach. Top with the remaining potato mixture, then pour the remaining cheese sauce over everything. Sprinkle the smoked paprika on top.
• Bake for 55 minutes or until the top is golden and bubbling.
• If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.

Nutrition

Calories: 277kcal | Carbohydrates: 43g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 944mg | Potassium: 1076mg | Fiber: 19g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 8mg

Thank you to our amazing World of Vegan recipe testers Margo Henderson, Taylor Gillespe, Ruth Havertz, and Marilyn Vega for testing this recipe. Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

This recipe is slightly adapted from PlantPure Comfort Food by Kim Campbell. BenBella Books 2022.

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Why You’ll Love This Moroccan Salad Recipe

If you’ve ever gotten hooked on a particular recipe for weeks on end, you’ll understand the effortless appeal of this formula right away.

• No-cook option: If you can’t take the heat, there’s still a place for you in the kitchen! The only time you’d need to think about turning on the oven is to toast the cashews, and you can completely skip that step by starting with roasted, unsalted cashews instead of raw.
• Oil-free: Focus on good fats from whole foods sources, like nuts and seeds, rather than more processed oils. The results are every bit as satisfying and much less greasy!
• Complete protein: Where do you get your protein? Plants, please! Chickpeas and cashews join forces to create a protein powerhouse, making this either a complete entrée or highly nutritious side dish.
• Worldly flavors at home: Satisfy your wanderlust without leaving your house. Travel to Morocco for just one night by enjoying the full breadth of rich spices in this boldly seasoned dish, and still be in bed by 10pm.

Key Ingredients

Though the ingredient list may look intimidating at a glance, most of the components are pantry staples or basic produce picks.

• Carrots: This root vegetable is the star of the show, but that doesn’t mean it can’t share the spotlight. Switch things up and try a mixture of parsnips, daikon, sweet potato, zucchini, and/or beets when you want to shake up the routine.
• Cashews: Start with raw cashews to bring out the richest flavors after roasting, without any added salt or preservatives.
• Chickpeas and aquafaba: When you open a can of chickpeas, don’t dump that brine! The liquid inside has as much culinary value as the beans themselves. Known as aquafaba, you can use it as a thickener, binder, and overall egg replacer.
• Pomegranate arils: A pack of fresh or frozen pomegranate arils works great in a pinch but to save money and maximize on the juicy flavor, go for fresh.
• Golden raisins: Providing a tart, tangy sweetness that harmonizes with the pomegranate arils, golden raisins add complex flavors along with a toothsome chew. Though the results will be slightly different, you could substitute conventional black raisins, currants, or chopped dried figs instead.
• Fresh herbs: Mint, cilantro, and scallions add pops of fresh herbaceous accents that brighten the whole dish. If you’re not a fan of cilantro, you can swap it for an equal measure of parsley.
• Citrus: Emphasizing acidic ingredients makes it easy to cut down on salt. Lemon, lime, and orange serve to accentuate the dazzling array of herbs and spices, underscoring each bite with sharp contrast.
• Maple syrup: All it takes is a tiny drizzle of this earthy sap to really make everything pop. It’s an unrefined sugar which means it won’t spike blood sugar the same way that other sweeteners might.
• Spices: Turmeric, cumin, ginger, cinnamon, and cayenne factor prominently in the highly seasoned golden dressing. You can get away with using mild yellow curry powder if you’re short on supplies but stay the course with the prescribed regimen for an optimal outcome.

How To Make This Moroccan Carrot Salad

Step One: Optionally roast the raw cashews in the oven, then set aside to allow them to cool.

Step Two: Use a julienne peeler to create “noodles” with each carrot. Transfer to a large bowl that has a tight-fitting lid and add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint and green onions to the carrots. Use salad servers or tongs to combine the ingredients, then set aside to make the dressing.

Step Three: Make the citrus-turmeric dressing by combining all of the ingredients in a blender for 30 seconds until completely smooth. At this time you can taste and adjust seasonings by adding more salt, black pepper and maple syrup if desired.

Step Four: Pour the dressing over the salad then cover the bowl tightly with its lid and shake the bowl for 10 to 15 seconds to thoroughly coat the salad with the dressing. Transfer the Moroccan carrot salad to the fridge to chill for at least 30 minutes prior to serving it.

How To Make Carrot “Noodles”

There’s more than one way to turn the humble taproot into elegant strands of plant-based noodles.

• For the lowest-tech approach, use a very sharp knife to slice very thin planks that run the whole length of the carrots, turn them over and slice them into narrow strips. This method may be a bit time-consuming and yield the least consistent results, but it’s a great way to practice your knife skills.
• The next step up would be using a julienne peeler to create “noodles” with each carrot. All you need to do is run the peeler down the length of each carrot to make beautiful, matching vegetable threads.
• If you have a spiralizer handy, this is an excellent time to break it out. Bear in mind this is only a viable option if your carrots are particularly thick, since so much of the core is lost in the process. You may want to start with 1 ½ pounds of carrots in this case to ensure you end up with enough noodles.

How To Serve Up Your Moroccan Carrots

Aside from enjoying this salad as an accompaniment to plant-based entrees like baked tofu, seared seitan, or crispy chickpea nuggets, there are plenty of other way to enjoy it.

• In sandwiches, pita pockets, or wraps.
• Tossed with chilled pasta or diced potatoes.
• Sautéed like hash browns and served with tofu scramble.

FAQs

More Fresh Carrot Recipes To Try

Carrots are extremely versatile and can be enjoyed in a variety of dishes and drinks!

• Vegan Carrot Bacon recreates that savory salt flavor with a satisfactory crunch just like real bacon! Perfect for adding to sandwiches, as a bold breakfast side, or even crumbled on top of a salad!
• MosCarrot Mule Cocktail utilizes fresh carrot juice to add a punch of flavor and extra nutrients to the typical Moscow mule.
• Roasted carrots aren’t just for savory dishes! The Tastiest Vegan Carrot Cake Ever adds caramelized roasted carrots to make a slice of this cake irresistible!
• No need for salmon when you can make Carrot Lox. It’s perfect atop bagels with vegan schmear! 
• For a sweet, tangy, and totally paradise-worthy juice, try this easy Tropical Carrot Juice!

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Moroccan Carrot Salad with Citrus-Turmeric Dressing

If I could have only one salad for the rest of my life, this would be it. Eating the same salad for the rest of my days may sound repetitive, but it’s so good that I just wouldn’t carrot all! The carrot “noodles” are such a fun change from traditional salad greens. The carrots and other ingredients come together with the citrusy dressing to create the perfect balance of sweet, spicy, tangy and refreshing. The chickpeas and cashews provide an abundance of protein, which means this salad can be a hearty main or a delicious side to any dish.

Course Salad, Side Dish

Cuisine moroccan

Keyword moroccan salad

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 511kcal

Author Jackie Akerberg

Ingredients

For The Salad

• 1 cup raw cashews (146 grams)
• 1 pounds carrots (454 grams)
• 1 14-ounce can chickpeas, drained, aquafaba reserved (392 grams)
• 1 cup pomegranate arils (174 grams, about 1 large pomegranate)
• ½ cup golden raisins (73 grams)
• ½ cup roasted salted sunflower seeds (67 grams)
• ¼ cup sesame seeds (36 grams)
• ½ cup finely chopped fresh cilantro leaves (8 grams)
• ½ cup finely chopped fresh mint (46 grams)
• 2 green onions finely chopped

For The Citrus-Turmeric Dressing

• ¼ cup fresh or refrigerated orange juice (60 ml)
• 1 tablespoon reserved aquafaba (15 ml)
• Zest of 1 large lime
• Juice of 1 large lime
• 3 tablespoons red wine vinegar (45 ml)
• 1½ tablespoons pure maple syrup, plus more as needed (23 ml)
• 1 teaspoon ground turmeric
• ½ teaspoon salt plus more as needed
• ½ teaspoon black pepper plus more as needed
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne
• ¼ teaspoon ground cinnamon

Instructions

• To make the salad, preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper.
• Spread the cashews on the prepared baking sheet. Roast the cashews for 8 to 12 minutes, checking them frequently during the final 5 minutes to make sure they are golden without being burned. Remove the cashews from the oven and set them aside to cool.
• Meanwhile, use a julienne peeler to create “noodles” with each carrot. Place all of the carrot noodles in a large bowl that has a tight-fitting lid. Add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint and green onions to the carrots. Use salad servers or tongs to combine the ingredients. Set the salad aside.
• To make the citrus-turmeric dressing, combine the orange juice, aquafaba, lime zest, lime juice, vinegar, maple syrup, turmeric, salt, black pepper, ginger, cumin, garlic powder, cayenne and cinnamon in a blender. Blend the ingredients for 30 seconds, until the dressing is completely smooth. Taste the dressing and add more salt, black pepper and maple syrup if desired.
• Pour the dressing over the salad. Cover the bowl with its lid and shake the bowl for 10 to 15 seconds to thoroughly coat the salad with the dressing. Chill the salad in the fridge for at least 30 minutes prior to serving it.

Video

Nutrition

Calories: 511kcal | Carbohydrates: 58g | Protein: 14g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 508mg | Potassium: 1081mg | Fiber: 11g | Sugar: 30g | Vitamin A: 19468IU | Vitamin C: 23mg | Calcium: 206mg | Iron: 6mg

About The Cookbook

The Clean Vegan by Jackie Akerberg, creator of the popular food blog Jackfruitful Kitchen, makes plant-based eating extra nourishing while still being incredibly satisfying! The cookbook includes sixty whole-food recipes that go beyond the typical salad and are completely free from processed ingredients. Whole foods have never tasted this good, making it easier than ever to eat 100% clean and 100% vegan throughout the day. Jackie has you covered with delicious dishes from breakfast through dessert!

Excerpted from The Clean Vegan. Copyright © 2023 by Jackie Akerberg. Reprinted with permission from Page Street Publishing Co.

Many thanks to our amazing recipe tester Nicole Benson for testing this recipe! Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Moroccan Carrot Salad with Citrus-Turmeric Dressing appeared first on World of Vegan.

This delicious healthy hack is my go-to for an extra nutritious take on the quick lunch wrap classic. Flour tortillas are the conventional choice for an edible wrapper, but you can ditch most of the carbs and calories when you swap them with collards instead.

Why You’ll Love This Recipe

• Adaptable for any diet. Vegan or vegetarian? Of course, we’ve got you! Gluten-free? Check labels for your nuggets and you’re good to go! Whole foods, no salt, no oil? Use this formula with your own homemade staples! Anyone and everyone can enjoy this recipe.
• Super satisfying. While traditional flour wraps are high in carbs, they’re mostly empty carbs that will leave you hungry again in no time. Collard greens, on the other hand, are high in fiber and complex carbs to keep you full for hours.
• Make-ahead masterpieces. We’re all busier than ever but that doesn’t mean you can’t take time to eat well. These collard green wraps can be prepared up to 2 days in advance so they’re ready to roll anytime.
• Kid-friendly. Granted, it might be tough to convince super picky eaters to take that first bite, but they’ll be hooked on the crispy crunch of meatless nuggets smothered in creamy ranch dressing. This is a great way to ease them into eating (and loving) their veggies.

Key Ingredients

The beauty of such a flexible formula is that anything can be replaced, swapped, or modified based on what you have on hand! Use this opportunity to clear out the vegetable crisper, freezer, and pantry for a super thrifty meal. These are my favorites if you need some inspiration:

• Collard greens: While you can eat collard greens raw, they’re more flexible and better for wrapping once lightly blanched. Collard greens are healthy superfoods full of antioxidants, in addition to being a good source of iron, vitamin B-6, and magnesium, vitamin A, vitamin C, and calcium.
• Quinoa: This quick-cooking complete protein is my go-to for any whole grain needs, but cooked brown rice, couscous, or even cauliflower rice would be great ideas for shaking up the routine.
• Shredded cabbage, carrots, and sliced tomatoes: Go ahead, veg out! You can add as much as you’d like here, including thinly sliced bell peppers, olives, avocado, snow peas, sprouts, mushrooms, and more.
• Plant-based nuggets: There’s no shortage of plant-based chicken nuggets available in most supermarkets these days. You can always have some ready to go in the freezer for quick-fix meals, or go the extra mile to make your own vegan nuggets from scratch. These tofu fries also would make a great addition!  
• Vegan ranch: Everything tastes better with creamy, tangy ranch dressing on it, right? Drizzle and dip to your heart’s content! It’s a healthy indulgence that makes he whole meal more satisfying.

Tips For Success

You probably don’t even need to read through the instructions to understand how this effortless recipe comes together. Before you dive right in though, here are a few tips to ensure the best results possible.

1. Cleaning collard greens properly is critical for full enjoyment. It’s hard to recover from a big clot of dirt or grit in your meal, no matter how fresh and beautiful it is otherwise. To do so, fill up a large bucket or pot with cool water and swish the whole collard greens around in it. Let them soak for 10 to 15 minutes, give each one a light scrub, and pull them out. Dump out the water and all the dirt that’s collected at the bottom. Gently rise the leaves to remove any remaining grit and dry thoroughly before using.
2. Raw collards a bit too fibrous for your tastes? Blanched collard wraps are just as healthy, tasty, and more easily digestible. To blanch the leaves, simply drop them into a wide skillet or large pot of boiling water for a couple minutes, until they turn bright green. Drain and immediately drop them into a bowl of ice water to stop the cooking process. Swish them around to thoroughly chill. Drain and pat dry before using.
3. Don’t limit yourself to just one leafy green wrap; there are plenty of other plants in the garden! Try Swiss chard, whole cabbage leaves, sweet potato leaves, taro leaves (ALWAYS blanched), or large mustard greens as alternative wrappers.

How To Serve Healthy Collard Wraps

Each little bundle of joy is a complete meal in and of itself, but that doesn’t mean you can’t dress up your plate further. Here are some ideas to add balance and bulk for those with especially hearty appetites:

• Fruit for dessert, like cut melon, apples, and/or berries
• Crackers or nuts for crunchy contrast
• Soup, especially on cold days, to stay warm

Fun Facts About Collard Greens

If you’re not as familiar with collards as other leafy greens, you’re not alone. Get to know what’s on your plate with a bit of history and trivia about this superfood ingredient!

• The name “collard” comes from the Old English word “colewort,” which means wild cabbage plant.
• Collards are akin to the dinosaurs of plants; they may have very well been around while dinosaurs still roamed the earth. They’re prehistoric species that originated in the Mediterranean area before spreading to almost every corner of the globe.
• You can store fresh collard leaves in the refrigerator for up to 10 days if you keep them dry, at a temperature just above freezing (1°C or 33.8°F).
• The tallest collard plant measured 4.06 m (13 ft 4 in) and was grown by Woodrow Wilson Granger (USA) in Leesburg, Florida, USA. This record has stood uncontested since 2007.

More Recipes For Dark Leafy Greens To Try

• Delicata Squash Harvest Salad
• Palak Tofu (Spinach Tofu Curry)
• Green Detox Soup
• Cheezy Dehydrator Kale Chips
• Spicy Sesame Sautéed Kale With Garlic

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Collard Green Wraps

If you're thinking of making healthier choices this year, then these collard green wraps are about to become your new BFF. It’s never been so easy to eat green when you start with this foolproof formula!

Course Lunch or Dinner

Cuisine American

Keyword blanched collard green wraps, collard green wraps, collard wrap

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 501kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 6 large collard leaves destemmed
• ½ cup quinoa cooked
• ½ cup purple cabbage sliced
• ½ cup carrots shredded
• ½ cup tomatoes chopped
• 10-12 plant-based nuggets any brand you prefer or homemade nuggets
• vegan ranch store-bought or homemade

Instructions

• Prepare your plant-based nuggets according to package instructions.
• Meanwhile, prep the large collard leaves by slicing off the stems and shaving the back of the stem down with a small knife so it's flush with the leaf.
• In a large wide skillet (large enough for the leaves to lay flat), boil 1-2 inches of water and submerge a few of the collard leaves at a time for one minute to blanch them. Remove and repeat with the remaining leaves. Blanching helps to soften the leaves so that they roll better.
• Lay out three blanched leaves (overlapping) to form one large tortilla shape, and fill the center with your wrap ingredients. Layer in the quinoa, shredded carrots, purple cabbage, tomatoes, and plant-based nuggets. Drizzle with a generous amount of vegan ranch or your preferred sauce.
• Roll it up tightly like a burrito using the collard leaves as your tortilla. Repeat with the rest of the leaves, using three at a time to create one large wrap. Slice in half and enjoy!

Notes

Leftovers – Store collard green wraps in an airtight container in the refrigerator for up to 2 days.

Tip – Less is more when it comes to filling up your collard green wraps. Be careful not to overstuff as collard greens aren’t as forgiving as tortillas.

Nutrition

Calories: 501kcal | Carbohydrates: 44g | Protein: 18g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 309mg | Potassium: 1142mg | Fiber: 15g | Sugar: 11g | Vitamin A: 7424IU | Vitamin C: 30mg | Calcium: 117mg | Iron: 15mg

This collard green wrap recipe and photos are by Michelle Cehn for World of Vegan, all rights reserved. Article written with support from Hannah Kaminsky and edited by Rachel Lessenden.

The post Collard Green Wraps appeared first on World of Vegan.

As I write this, I’m staring out my window, looking at frosty roofs, and it’s not even winter! On days like this, I’m so grateful for dishes like Vegan Pumpkin Baked Oatmeal, which sure is hitting the spot right now.

What are Baked Oats?

I actually rarely eat oatmeal as I’ve never been a huge fan of porridge type foods. Something about the texture just never pleased me. If you’re in the same boat as me, baked oats are truly a game-changer. This vegan pumpkin baked oatmeal tastes more like a warm, hearty breakfast bar.

Rather than making on the stovetop, you pour the oatmeal ingredients into a baking dish and bake in the oven. It magically turns into an oatmeal sheet cake that you can easily cut into individual portion sizes.

It’s an awesome recipe because you can completely customize it each morning to make whatever flavor you want! Add different nuts, seeds, spices, fruit, etc. to make it your own. Sticking to local and seasonal foods, I decided to make pumpkin spice flavored baked oats. The warming spices are just that much more satisfying when you’re chilly!

This recipe is a staple in my home because you can make a batch of it and have leftovers. Normally I never make more than one bowl of oatmeal at a time because leftover oatmeal just doesn’t taste right to me. But with baked oats it’s different and you can easily store and reheat a serving of this dish because the texture doesn’t change or get mushy. I would easily eat this for lunch, and even dessert too.

If you have kids who aren’t crazy about oatmeal because of the texture, definitely try out this vegan pumpkin baked oatmeal. It’s just as easy as making regular oats, if not easier because you can set it and forget it for 15 minutes!

Health Benefits of Pumpkin Baked Oatmeal

Much like regular oatmeal, baked oatmeal is packed with nutrition. The oats are packed with fiber (yay pre-biotics!) and the pumpkin puree has Vitamin E, Vitamin C, Vitamin A, potassium, and iron.

Chia seeds are a superfood and pecans and pumpkin seeds are an excellent source of protein. Plus, did you know that cinnamon is loaded with antioxidants? In fact, cinnamon is one of the most affordable sources of antioxidants out there! 

Ingredient Notes

This pumpkin baked oatmeal recipe just requires simple ingredients that you probably already have on hand! For exact measurements, reference the printable recipe card at the bottom of the post.

Rolled oats—rolled oats are best since they will cook quickly in the oven. I don’t recommend steel cut since they will require more time and liquid to fully cook.

Pumpkin puree—not to be confused with pumpkin pie filling. This is easy to find canned in the baking aisle.

Pumpkin pie spice—gives these baked oats the most delicious flavor! It’s a staple during the autumn and winter seasons to provide that warm and cozy pie flavor without needing a bunch of individual seasonings.

Pecans and pumpkin seeds—add the crunch factor that takes this baked oatmeal up a notch. You can add any nut or seed you prefer but this combination is a winner!

How to Store and Reheat

Since this baked oatmeal can make multiple servings at once, there’s a good chance you’ll have leftovers. Simply store your leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze baked oatmeal. Store individual servings in freezer-safe containers or food safe bags. To reheat, simply thaw in the refrigerator overnight and then reheat as desired. Microwave for 1-2 minutes until heated through or reheat in the oven.

You can also eat it cold, similar to overnight oats. This pumpkin baked oatmeal tastes great either way!

More Fall Recipes

• Sweet Winter Squash Bisque
• Roasted Root Vegetables
• Stuffed Sweet Potatoes
• Chocolate Chip Banana Muffins
• Apple Walnut Pastry Purses

More Oatmeal Recipes

• Baked Oatmeal with Berries
• World’s Best Vegan Oatmeal Cookies
• Overnight Oats (3 Ways!)
• Chocolate Chip Pumpkin Oatmeal Bites

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Vegan Pumpkin Baked Oats

Oatmeal is such a staple breakfast in so many households! In this recipe, instead of cooking it on the stove, we baked it so it has a more compact feel and you can have several portions in one go! A sweet and perfectly spiced baked oatmeal! 

Course Breakfast

Cuisine American

Keyword baked oatmeal, fall oatmeal, pumpkin oatmeal, pumpkin oats, spiced oatmeal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6 servings

Calories 244kcal

Author World of Vegan

Ingredients

• 1 ⅓ cup rolled oats
• 1 tablespoon chia seeds
• 2 teaspoon pumpkin spice
• 1 teaspoon cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup non-dairy milk
• ½ cup pumpkin puree
• ¼ cup maple syrup plus more for serving
• 1 teaspoon vanilla extract
• ¼ cup chopped pecans
• 1 tablespoon pumpkin seeds

Instructions

• Preheat the oven to 350 degrees F. Gently grease a loaf pan with coconut oil or line it with parchment paper. Set aside.
• In a large bowl, add the oats, chia seeds, spices, baking powder, and salt.
• In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla extract.
• Add the liquid to the dry ingredients and mix to combine.
• Pour the oatmeal into the loaf pan. Sprinkle the pecans and pumpkin seeds on top of the oats. Bake for 15 minutes.
• Remove the oats from the oven and serve it immediately while it’s hot. Use a large spoon to scoop a serving into a bowl. Drizzle with maple syrup and enjoy!

Notes

Storage – Store leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 3-4 days or freeze for longer.

To freeze, store individual servings in freezer-safe containers or food safe bags. To reheat, simply thaw in the refrigerator overnight and then reheat as desired. Microwave for 1-2 minutes until heated through or reheat in the oven.

 

Nutrition

Calories: 244kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 261mg | Potassium: 265mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4888IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

Pumpkin Baked Oatmeal photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan, all rights reserved. Article edited by Amanda Meth and Rachel Lessenden. Please note that this article contains affiliate links which means shopping through them helps lights on at World of Vegan! 

The post Pumpkin Baked Oatmeal appeared first on World of Vegan.

If you close your eyes while tasting this cool and creamy custard, you’ll soon find yourself dreaming of summer sunshine and ocean waves or sprinkler splashes and picnic baskets. Either way, every spoonful is like a direct path to lemon meringue pie. We hope this childhood favorite flavor will bring you back to brighter days and happy memories.

Unlike traditional custard concoctions, our recipe is free from eggs, dairy, gelatin (take a peek at our vegan gelatin guide), and cruelty. This vegan version is just as creamy (or even creamier) with added protein from the silken tofu. You can’t go wrong with this healthy and homemade option.

We think this is, hands-down, the best lemon custard you’ll ever make! Be prepared to blend up another batch as soon as you’ve taken a single scoop…just sayin’.

Why This Vegan Lemon Custard is So Awesome

• Takes only minutes to mix together
• Fun to make with the family
• Perfect blend of tart and sweet
• Healthy dessert (or late night snack!)
• Plant-based
• Cholesterol-free
• Dairy-free

How To Make This No-Bake Vegan Lemon Custard

We wanted to break it down into the single steps, so you’ll see how straight forward and simple this recipe is to make. While you’re waiting for the tofu to drain, feel free to listen and be inspired by the Plant-Powered People Podcast!

• Drain the silken tofu
• Zest the lemon and extract the juice
• Add the drained tofu, lemon juice, lemon zest, and sugar to a blender. Blend well.
• Pour into 1-2 mason jars (or whichever containers you’d like to use) and refrigerate overnight.
• Enjoy!

Star Ingredients

Although there aren’t many ingredients in this recipe, the ones that are included count as kings! Both of these plant-based foods are superstars when it comes to nutrition, taste, and versatility. If you aren’t already using them on a daily basis, it might be time to start.

Lemons

Fresh lemons are the heart of this recipe. Not only do they bring the flavor and “zing,” but they are also rich in vitamin C and fiber (from the pectin) and a good source of potassium and B6. They also include beneficial plant compounds (such as citric acid, eriocitrin, diosmin, hesperidin, and d-limonene) which are helpful to the immune system.

Silken Tofu

Silken tofu is the magic in this recipe. When blended, silken tofu creates a beautiful silky smooth pudding base that nobody would believe comes from tofu. Plus, it’s healthy! Silken tofu is lower and calories and fat than regular tofu but still very high in protein. Naturally cholesterol-free, gluten-free, and an excellent source of iron and calcium, it’s a true win for making desserts that are secretly nutritious.

Kitchen Tools You’ll Need For This Lemon Custard Filling

Don’t be intimidated by this list for how to make vegan custard. This list includes every day kitchen items that can easily be substituted for something else if you’re in a pinch. Instead of a citrus zester or microplane, you could always use the smallest grating size on a regular grater (being careful not to include the white pith part). No need for a high speed blender, either. Any blender will work for this easy lemon custard recipe.

• Colander
• Citrus zester or Microplane
• Knife
• Citrus squeezer (using a fork is fine, too)
• Blender
• One large glass or two small glasses
• Fresh slices of lemon and lemon zest (optional)

How Long Does This Homemade Lemon Custard Last?

Any leftover lemon tofu custard will last in the fridge for up to 3-4 days. Simply place it in a covered container in the fridge and it should be in super shape for your next serving. If there’s a slight separation, just give it a quick blend or whisk with a fork. Not recommended for freezing.

Suggestions For Serving Up Your Easy Lemon Custard Recipe

We have endless ideas for including this delicious and healthy dessert into your day. Because lemon goes so well with so many foods, it’s no wonder we can’t stop coming up with new concoctions. Here is a list of our first-rate favs!

• Tantalizing Toppings  – There’s no end to the tasty toppings that you could add to this custard. It’s totally personal preference. Try fresh fruit (kiwi, berries, orange, etc.), plant-based whipped cream, crushed sugar cookies (especially lemon flavored), and/or chopped nuts (pistachios, macadamia, peanuts, etc.). The ideas are endless!
• Make Meyer Lemon Custard – If you have Meyer lemons in season where you are, go ahead and use them! Because Meyer lemons are a cross between a lemon and a mandarin orange, the taste tends to be a little sweeter. Feel free to adjust the amount of sugar added to this recipe if you do use these lovely lemons.
• Lovely Lemon Pie – Create the most luscious lemon meringue-less pie by pouring this custard into a pre-baked, vegan pie crust before refrigerating. Cover gently and let sit overnight in the fridge (for up to 3 days) until set completely. Garnish with candied lemon peel, coconut whipped cream, and/or fresh raspberries. 
• Delightful Desserts Any Time of Day – In addition to the pie variation above, you can use this vegan custard for making lemon custard tarts or lemon custard cupcakes. For the tarts, fill fully baked tart shells of your choosing with vegan custard and then add your favorite toppings. Refrigerate overnight (or longer) before serving. To create tasty cupcakes with a surprise inside, make a batch of cupcakes and let cool completely. Then, cut the top off of the cupcake, scoop out a little cake and add a couple of teaspoons of custard (depending on the size of your cupcakes). Add the top back on, frost as usual, and place back into the fridge until ready to serve.

More Luscious Vegan Lemon Recipes to Try

• A mouthwatering morning choices might include this luscious Lemon Smoothie or Perfect Lemon Poppyseed Pancakes. Serve both for extra sunshine-y smiles!
• Freshly sweet spring recipes like our Vegan Easter Cupcakes with Lemon Buttercream Frosting and Strawberry Mint Lemonade are not only colorful and delicious, but also fan favorites!
• For hardcore lemon-lovers, this elegant Lemon Olive Oil Cake or these crisp and crunchy Lemon Pistachio Quinoa Cookies will get you dozens of compliments as after-dinner desserts.
• Also, if you’re loving creamy, luscious desserts, you have to give this vegan chocolate mousse recipe a try!

Recipe FAQs

Thank you to our recipe testers, Ruth Havertz and Sarah Hudson!

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Vegan Lemon Custard {Easy, No Bake, & Gluten-Free}

Lemon Lovers, this vegan lemon custard recipe is a dream come true! Your taste buds will be in heaven once you taste one spoonful of the silky, super creamy custard. Tart and tangy with the perfect amount of sweetness. And the best part is––no baking necessary!

This recipe yields 16 ounces.

Course Dessert

Cuisine American

Keyword gluten-free dessert, lemon custard, no-bake dessert, no-bake vegan dessert, vegan custard, vegan dessert

Prep Time 35 minutes minutes

Cook Time 1 minute minute

Total Time 36 minutes minutes

Servings 2

Calories 164kcal

Author Gina House | World of Vegan

Ingredients

• 16 ounce container silken tofu
• 2 lemons
• ¾ cup powdered sugar
• 1 tablespoon fresh lemon zest
• 4 tablespoons fresh squeezed lemon juice from one or both of the lemons

Instructions

• Drain the Tofu:

  Place the colander inside of a large bowl. Add the silken tofu and carefully arrange a heavy bowl on top of the tofu to add as a weight. You just want the bowl big enough to cover most of the tofu and just heavy enough to slowly squeeze out the extra water. Let sit for at least 30 minutes.
• While the tofu is draining, use the lemon zester to take the zest off one at least one lemon. Depending on how big your lemons are, you may need to zest both lemons.
• Cut the lemons in half and juice. You only need 4 tablespoons, so save any extra lemon juice for later. (You can also pour the juice into an ice cube tray and freeze for future use.)
• Add all of the ingredients, including the drained tofu, to the blender.
• Blend for one minute until smooth and creamy.
• Pour the finished custard into one large or two small glasses or mason jars. Cover with a lid, a small plate, or some type of wrap. Place in the refrigerator and allow to set for at least 8 hours. An entire day is even better for the flavors to develop.
• At this point, the contents should be thickened into the perfect custard consistency. Add toppings of choice. Enjoy!

Notes

• Dried Vs. Fresh – Using fresh lemon juice and freshly grated zest is the key to making this vegan custard so delicious. You could use bottled lemon juice and dried zest, but it won’t have quite the same tart and tangy flavor.
• Dairy-free, nut-free, and gluten-free

Nutrition

Calories: 164kcal | Carbohydrates: 66g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 593mg | Fiber: 4g | Sugar: 7g | Vitamin A: 27IU | Vitamin C: 73mg | Calcium: 104mg | Iron: 3mg

This easy dairy-free lemon custard recipe was developed and written by Gina House and edited by Michelle Cehn. This vegan lemon curd content is copyright of World of Vegan, all rights reserved. Photos by J.J. Steele. Please note that this article may include affiliate links when available and shopping through these links supports World of Vegan. 

The post Easy Vegan Lemon Custard Recipe appeared first on World of Vegan.

Why We Love This Vegan Baked Oats Recipe

• Easy to make – a dump-and bake breakfast that takes just minutes to prep!
• Versatile – you can use whatever fresh or frozen berries you have on hand.
• Protein packed – there’s plant-based protein all the ingredients, from the oats to the nuts and seeds.
• Filled with Omega-3s – the chia seeds in this recipe provide a healthy dose of Omega-3 fatty acids; no fish oil necessary!

One Dish Family Breakfast!

This insanely practical baked oatmeal with berries is the perfect way to cook one breakfast for all. If you’re a parent then you might be familiar with the many early morning breakfast requests from the recently awaken little bunnies. This “easy does it” recipe will do the trick! You can just pop it in the oven and play around with the toppings (many extras allowed!). 

If I’m being honest, this recipe is not only embraced as a breakfast option in my house, it’s also a quick snack or mid-afternoon pick me up for the whole family. That’s the beauty of this concoction, you can easily dress it into a decent dessert. With baking, the oats become so compact that it almost resembles a cake or a pie. It’s seriously that good! 

Vegan Baked Oatmeal Toppings {More Options}

Now, for the fun part! Let’s discuss breakfast-friendly oven-baked oatmeal toppings.

Believe it or not, there is a difference between toppings. It’s not the same to find perfect toppings for ice cream than it is for a “first meal of the day” oatmeal. The latter should be (ideally) nutritious and energy giving while being uber-delicious. Does that make sense? Let’s explore some of our exciting options and combinations:

• banana & cinnamon
• apples & raisins
• mango & coconut flakes
• dates & walnuts 
• raspberry jam & coconut yogurt 
• chocolate chips & sliced almonds
• peanut butter & raspberries 

The sky is the limit! Please let us know your favorite convo.

About the Cookbook & Author

Jackie Sobon is the founder of the popular vegan food blog Vegan Yack Attack and a vegan cookbook extraordinaire! She has written vegan classics like Vegan Bowl Attack and Vegan Yack Attack On-The-Go and has been delighting us with her indulgent plant-based creations for years. She is an amazing food photographer and gifted recipe developer and we cannot wait to see what she does next!  

This cookbook is such a great resource for those starting on their plant-based journey or looking to get their groceries in check! It’s full of amazing meal planning tips and inspiration while taking the guesswork out of the meal prep odyssey. 

More Vegan Breakfast Recipes

• Vegan Crumb Muffins
• Tropical Mango Banana Smoothie
• Homemade Vegan Pop Tarts
• Baked Granola
• Vegan Crumpets
• Pumpkin Oatmeal Bites

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Baked Oatmeal with Berries

Even though traditional oatmeal comes together quickly, this baked oatmeal with berries has a special place in my heart. I love the “set it and forget” aspect of this recipe, as you just dump everything into one dish, stir it around, and leave it in the oven to take care of itself.

Course Breakfast

Cuisine American

Keyword baked oatmeal, baked oatmeal recipe, oatmeal recipes

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 5

Calories 428kcal

Author Jackie Sobon

Ingredients

• 1½ cups warm water
• 2 tablespoons chia seeds
• 2½ cups rolled oats
• 4 cups mixed berries like strawberries or blueberries (cut into bite-sized pieces if necessary, divided)
• ⅔ cups raw walnut halves or sunflower seeds divided
• 1 cup plain unsweetened non-dairy milk
• ⅓ cup maple syrup plus more for serving
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

• Preheat the oven to 350ºF. Mix the water and the chia seeds in a large liquid measuring cup and set aside. Place the oats, half of the berries, and half of the walnuts in a 9-inch round baking dish.
• Add the nondairy milk, maple syrup, vanilla, and salt to the chia mixture and whisk until well combined.
• Pour the mixture into the baking dish and gently stir to incorporate.
• Bake the oatmeal for 45 minutes, until slightly golden in color. The oatmeal should be a little soft, as it will firm slightly while cooling.
• Let the oatmeal cool on a rack for 20 minutes. Cut it into fifths, and enjoy topped with fresh berries, walnuts, and maple syrup! If you're saving servings for meal prep, place slices in individual storage containers, and top each serving with the remaining berries and walnuts. Oatmeal can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Notes

Tip! In a pinch, frozen berries work well here. They may get a little soggy in the topping, but they’ll still taste good.

Nutrition

Calories: 428kcal | Carbohydrates: 64g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 148mg | Potassium: 466mg | Fiber: 11g | Sugar: 26g | Vitamin A: 254IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 4mg

Photos and recipes reprinted with permission from Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon, Fair Winds Press. Please note that this article contains affiliate links which means shopping through them supports World of Vegan.

The post Vegan Baked Oatmeal with Berries appeared first on World of Vegan.

What Exactly Is French Dressing?

Did you know that French dressing is an entirely American invention? The first instance of this so-called French dressing was included in a 1900 edition of The Ladies Home Journal. The recipe was titled ‘French’ because it was based on what the people in France were drizzling over their salads. Nowadays, we could call this type of recipe a ‘vinaigrette’, consisting of a mixture of oil, vinegar, salt and pepper.

The creamy, reddish-orange version that we think of now as French dressing was actually based on a concoction on the side of a Campbell’s Soup label. It was called ‘Campbell Tomato French Dressing’ and, instead of using ketchup, they listed their tomato soup as an ingredient. When you visit the grocery store, you’ll see French dressing under various names including: Russian, Catalina, or even Zesty Tomato.

No matter what the origin, we know it’s got a huge fan base for favorite salad dressings and we wanted to create a vegan version just for you. We’d love to know what you think!

But First…Is Store-Bought French Dressing Vegan?

That’s a good question! After checking the ingredient list on many brands of French dressing, most of them (but not all) seem to be vegan-friendly. A few things to watch out for: honey, worcestershire sauce, and whey.

Vegan French Dressing Brands

Here are some vegan French dressing brands that we found to be fully vegan:

• Organicville – French Style Dressing
• Annie’s – Organic French
• Kraft – Zesty Catalina or Fat-Free Creamy French
• Wishbone – Creamy French
• Walden Farms – French Zero Calorie Dressing

It’s Easy to Make Your Own Vegan French Dressing!

Here’s why this oil-free French dressing recipe is so awesome. It’s…

• Really easy to make
• Bright and tangy
• Uses easy-to-find ingredients
• Free of artificial preservatives
• Healthy

We also love it because it’s vegetarian, vegan, plant-based, and dairy free. Plus, it can be adapted to fit various food sensitivities, such as:

• Gluten-free
• Dairy-free
• Oil-free

Star Ingredients in This Vegan French Dressing

Once you make your own dressing, you’ll wonder why you ever bought it bottled. The magic of the mixing comes right out of your crafty kitchen, instead of sitting on the shelves for several months (or years!). When you know what goes into a DIY salad dressing, you’ll have the power to prepare your own anytime you want. Isn’t that awesome?

• Cashews – Rich in fiber, protein, and healthy fats. These nifty little nuts have almost the same amount of protein per serving as the equivalent of animal protein. They also have a significant amount of copper and are a good source of magnesium and manganese.
• Apple Cider Vinegar – Contains vitamin C, B-vitamins, a little potassium, and also polyphenols. It’s also a natural food preserver and anti-bacterial agent.
• Paprika – A spice made from dried peppers that can be sweet, smoked, or spicy. Full of antioxidants such as beta carotene, zeaxanthin, capsanthin, and lutein. In addition, has small amounts of vitamins and minerals such as A, E, B6, and iron.

Easy Ingredient Swaps

Homemade dressing is such a treat because you can make it to your own taste and flavor preferences. Make it more savory, spicy, or sweet. Control the consistency by including extra (or less) water or ramp up the acidity by adding more vinegar. It’s all up to you!

• Vary the Vinegar – Feel free to swap the apple cider vinegar to add a fun new flavor to your French dressing. Try red wine, balsamic, white distilled, champagne, rice wine, or any fruit-filled infusion.
• Seasoning Reasoning – If you’d rather not have that smoky flavor, you can easily use sweet or plain paprika instead. If you like it spicy, feel free to add ¼ -½ teaspoon of cayenne pepper (or to your taste).
• Start With a Savory Boost –  If you like a more umami flavor, consider adding in a dash of vegan Worcestershire sauce (Annie’s Homegrown has a good one!) to the dressing before blending. 

How Do I Soak Cashews?

Good question! Soaking cashews is super simple and as easy as you think it is. No need to overthink it. Place one cup of raw cashews into a large bowl and cover with one and a half cups of warm water. Allow the cashews to soak overnight (5-8 hours maximum). If they are soaked too long, they tend to get an unpleasant taste and also become slimy in texture. Drain and allow them to sit for around 10 minutes to get rid of the excess liquid.

What If I Forget To Soak My Cashews Overnight?

No worries. If you forget to soak the cashews the night before, it’s totally okay. Place the cup of raw cashews into a large bowl. Boil one and half cups of water. Pour the water over the cashews. Let the cashews soak for 30 minutes. No need to cover. Drain and allow them to sit for around 10 minutes to get rid of the excess liquid.

Low-Carb French Dressing Option

The carbs in French dressing entirely rest on the amount of sugar you add and the sugar content of the ketchup you use. For a low carb version, simply swap out the sugar for a low-sugar substitute and take advantage of no sugar added ketchup. You could even consider making your own ketchup! That way, you have full control over the carbs.

How Long Does Homemade Dressing Last?

Our dressing is made fresh and with without preservatives, so it’s a little more delicate than bottled dressings at the grocery store. You can easily store any leftovers in a sealed plastic or glass container (like a mason jar) for up to 4 days. After that, it’s a good idea to make a new batch. Trust us on this, we don’t think you’ll have much leftover. It’s that good.

More Delicious Vegan Dressing Recipes To Try

• Creamy Caesar Dressing
• Oil-Free Dill Salad Dressing
• Thai Tofu Salad with Peanut Dressing
• Cilantro Tahini Dressing
• Sesame Ginger Dressing
• Mushroom-Free Vegan Gravy

Kitchen Tools You’ll Need for Our Oil Free French Dressing

Super quick and easy, this delightful dressing can be made in a matter of minutes. You can always use a standard high-speed blender, but the smaller one will work just as well or better. You can even double (or triple) the amount if you have a lot of hungry salad munchers at your upcoming meal.

• Measuring Cups
• Measuring Spoons
• High-Speed Blender

Helpful Hint: If you whip up this dressing the day before, the flavors will be even more concentrated and the texture is creamier and thicker. Totally worth making ahead of time!

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Tangy Vegan French Dressing {Oil-Free & Plant-Based}

Spice up your everyday salad with this tangy vegan French dressing. Using only ordinary ingredients out of the kitchen pantry, you can create your own homemade dressing in no time. You’ll love our sweet and smoky take on traditional French dressing! Ooh la la!

This recipe yields 1½ cups, or 12 ounces.

Course Side

Cuisine American

Keyword french dressing recipe, oil-free salad dressing, vegan french dressing, vegan salad dressing

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 6

Calories 116kcal

Author Gina House

Ingredients

Soaking Ingredients:

• ½ cup raw cashews
• Water for soaking

Dressing Ingredients:

• ½ cup soaked cashews
• ¼ cup water
• ¼ cup apple cider vinegar
• ¼ cup ketchup
• ⅓ cup cane sugar
• 1 teaspoon smoked paprika plain or sweet can be used instead
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt

Instructions

Soaking Instructions:

• The night before (or at least 30 minutes before you’d like your dressing to be done), soak your cashews in a bowl with warm water (or boiling for the shorter soak) so that the water covers the nuts by ½ inch or so. Once the cashews have soaked, drain the excess water and place in a covered container in the fridge until ready to use.

Dressing Instructions:

• Add the soaked cashews and the rest of the ingredients to a small blender. Cover and shake well.
• Blend on high for about 1 minute, or until creamy smooth.
• For the best flavor, refrigerate the dressing for an hour (or, even better, overnight) so that the flavors have time to infuse. Enjoy!

Notes

• Too Thick? – If your dressing seems a little too thick after a while, add a tablespoon each of water and apple cider vinegar to thin it out. If you want less tang, just use water.
• Salt Sensitive? – If you are salt-free or trying to reduce your salt, feel free to omit the salt all together. You could even use a salt-free ketchup. Substituting with a salt alternative would work as well.
• Gluten-free, dairy-free, oil-free, and soy-free

Nutrition

Calories: 116kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 190mg | Potassium: 117mg | Fiber: 1g | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

If you’re interested in making this creamy french dressing for a special occasion and you’re not sure which salad would be the perfect fit, please check out our Making the Best Vegan Salad guide. We have tons of sweet and savory salad recipes for you to try, both fruit and veggie!

Vegan French Dressing Recipe FAQs

This vegan salad dressing recipe was developed and written by Gina House and edited by Michelle Cehn and Amanda Meth. This Dairy-free French dressing content is copyright of World of Vegan, all rights reserved. Photos by J.J. Steele. This whole food plant based salad dressing recipe includes affiliate links when available and shopping through these links supports World of Vegan. 

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