Vegan Cinnamon Rolls with Cream Cheese Icing

Vegan cinnamon rolls with cream cheese icing

I think a lot of people are intimidated by making yeast breads and rolls. These kinds of breads take a while to make, are some what time consuming, but 100% worth your effort. Cinnamon rolls fall under the category of yeast breads that take a while. This dough has to rise twice, so if you are craving a cinnamon roll when you wake up, just know its gonna be a while before you get to eat one. For this reason we often bake them the evening before, and wait to ice them until the next morning. They will reheat just fine. Vegan cinnamon rolls are easy to make, and do not even require a stand mixer. We personally like to mix some orange zest into the dough and icing but you don’t have to. We also make a vegan cream cheese icing for these vegan cinnamon rolls, because I will put cream cheese icing on anything and everything that i can. So if you have been looking for a basic, delicious, vegan cinnamon roll recipe, look no further. Also, this recipe makes a double batch, so you will be eating cinnamon rolls for days, and days, and days!!! See, this time the wait will totally be worth it!


  • 5 cups all purpose flour, divided

  • 1 teaspoon baking powder

  • 2 1/4 teaspoons active dry yeast

  • 1 teaspoon salt

  • 1/2 cup melted vegan butter

  • 2 cups almond or oat milk,

  • 1/2 cup sugar

  • optional 1/2-1 teaspoon orange zest


  • 3/4 cup vegan butter, softened

  • 3/4 cup brown sugar

  • 2 tablespoons cinnamon

  • 1/2 teaspoon vanilla extract


  • 1/2 cup vegan cream cheese

  • 2 tablespoons vegan butter

  • 2 tablespoons almond or oat milk

  • 1 teaspoon vanilla extract

  • 1 cup powdered

  • optional, 1/2 teaspoon orange zest


  1. Heat milk in a microwave safe container to about 100-110 degrees. Any warmer and It will kill the yeast. It should feel warm but not scalding hot.

  2. In a large bowl mix the heated milk, butter and sugar. Sprinkle the yeast over the mixture and let it sit for a few minutes. (don’t stir it in, just sprinkle)

  3. Add 4 cups of the flour to the wet mixture, and mix until well combined. Cover the bowl in plastic wrap and allow the dough to double in size. This should take about an hour.

  4. Once the dough has doubled in size, add the last cup of flour, baking powder, and salt. If adding orange zest, add that now as well. Mix well until a soft dough has formed. Turn the dough out onto a clean, lightly floured surface. Lightly knead the dough, adding extra flour as needed until the dough is no longer sticky. The dough should be soft, but you should be able to handle it without it sticking to your hands.

  5. Roll the dough out into a rectangle that is about 18 inches by 12 inches, and 1/2 inch thick, give or take.

  6. Mix the softened butter, brown sugar, vanilla, and cinnamon together in a bowl. Spread the mixture evenly over the surface of the dough, leaving 1/2 inch around the edges free from the butter sugar mixture. This will allow the rolls to seal properly

  7. Roll the dough tightly, forming a log. Cut log into 12- 14 equal pieces. Place the cinnamon rolls into 2 buttered pie pans or round cake pans. Cover each pan in plastic wrap and allow the cinnamon rolls to rise for another half hour.

  8. Preheat oven to 350 degrees

  9. Once the cinnamon rolls have risen, place the pans on the middle oven rack and bake for 30-35 minutes.

  10. To make the icing, mix the cream cheese, butter, and milk until creamy and smooth. Add the vanilla and powdered sugar and stir until everything is well incorporated and smooth. Divide the icing and drizzle it over both pans of cinnamon rolls.

  11. Store left over cinnamon rolls in an airtight container at room temperature.

If you like this recipe, try these:

Vegan Angel Biscuits

Vegan Strawberry Pop-tarts

Easy Homemade Vegan Bagels

Vegan cinnamon rolls with cream cheese icing

Vegan cinnamon rolls cream cheese icing

Vegan Tuna Salad with Jackfruit

Jackfruit Tuna Salad Sandwich cut in half

In my pre-vegan days, tuna salad was my favorite. On a sandwich, on a cracker, straight out of the bowl, just about anyway you could think of. It was really the only non vegan food I kept craving and missing once we went vegan. I tired the chickpea tuna recipes and liked them fine, but being perfectly honest, none of them remind me of tuna. So once again, I turned to my favorite magical meat substitute, canned jackfruit in brine. Not only is it cheap, gluten free, and healthier than faux meats, it is a master at mimicking just about any shredded meat you could want. Once you shred it, the texture is spot on, and because it’s pretty flavorless, it can convincingly morph into so many shredded meats. For this recipe, I strongly suggest you don’t leave out the dulse flakes, because they are what give this vegan tuna salad that convincingly “fishy” flavor! Also, if you prefer sweet pickles in you tuna salad, feel free to swap them out for the dill. I personally have always been in the dill pickle tuna salad camp, but I won’t judge you if you are not a fan. You could also leave pickles out all together and add celery instead. You just do what ever makes you and your vegan tuna sandwich happy.


  • 1 can of jackfruit in brine

  • 1/4 cup minced onion

  • 2-3 teaspoons dulse flakes

  • 3 tablespoons vegan mayo

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 2-3 tablespoons minced dill pickles


  1. Drain and rinse jackfruit. You can toss it in the blender or food processor to mince it up quickly, or finely chop it with a knife.

  2. Add the jackfruit and remaining ingredients to a medium sized bowl, and mix well.

  3. Store in an airtight container in the fridge for 4-5 days

If you like this recipe, try these:

Tarragon Almond “Chicken” Salad

Tofu Egg Salad

Vegan Pimento Cheese

Jackfruit Tuna Salad Sandwich

vegan tuna salad with jackfruit

Vegan Gluten Free Mexican Wedding Cookies

Vegan Gluten Free Mexican Wedding Cookies

When I was a kids I used to beg my dad to buy me a bag of the Keebler Danish wedding cookies in the pink bag, every time we went to the grocery store. I am not sure if it was the pink bag, or the delicious little cookies inside, all covered in snowy powdered sugar. Either way I loved them! I did not attempt making my own until I good and grown, and needed a Russian treat for an international school festival one of our kids attended. The Russian apple cake I fist attempted was an epic failure ( I forgot to add sugar, I’m and genius, I know) so In a pinch I turned to googling and found what seemed to be a Danish wedding cookie, but called a Russian tea cookie, but also commonly known as a Mexican wedding cookie. Apparently this cookie goes by a lot of names, but I most often hear it called a Mexican wedding cookie, or butter ball. The cookies were so easy to make, a huge hit, and whatever you call the, rest assured they are amazing. My awesome daughter was kind enough to bake up a gluten free batch recently for my Man Jong Club (I know, I am all over the place in this post, but y’all Mah Jong is SO FUN) so everyone could enjoy a treat. We used our favorite, fail proof, gluten free flour blend from the A Little Insanity website. It has worked in any recipe we have ever used it in, and is 100% worth your time to mix up a batch. Also, her site is great for all things allergy friendly and GF, so give it a gander! You can also use regular all purpose flour in this recipe if you are not GF! It works just fine. So if you have been craving a vegan Danish, Mexican, Russian, Italian, tea, butter ball, snow ball, international cookie of mysterious origin, we have you covered, dipped, and rolled in powdery sugar goodness!


  • 2 1/2 cups gluten free flour blend (we use this one, it is hands down the best we have tried)

  • 1 cup vegan butter, softened

  • 1 cup powdered sugar, plus extra for rolling

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract (optional)

  • 1/4 teaspoons salt

  • 1 cup almond meal ( ground up almonds)

Vegan Gluten Free Mexican Wedding Cookies


Preheat oven to 350 degrees

  1. In large bowl mix softened butter and sugar until creamy. Add in the vanilla and almond extracts and mix.

  2. Add in the dry ingredients and mix until well incorporated. The dough be dry but wet enough to hold the shape of a ball. You can find almond meal in the baking section of most stores now. It is NOT almond flour. It is more coarse. We normally just pop some almonds in a blender to make the meal.

  3. Line 2 baking sheets wth parchment paper. Using a small cookie scoop or a talbesppon, scoop dough and roll into balls. The cookies do not really spread, so you do not have to space them out too much.

  4. Bake for about 12-15 minutes, just until the cookies are starting to brown around the edges.

  5. Allow cookies to cool completely before rolling them in powdered sugar. If the cookies are even still warm it will cause the powdered sugar to cake up and melt on the cookies. So make sure they are totally cool.

  6. Store cookies in an airtight container.

If you like this recipe, try these:

Vegan ranger cookies

The Perfect Vegan Peanut Butter Cookie

Easy Vegan Fudge

**you can sub the same GF flour blend in these cookie recipe. We have done it and it works great!

Vegan Gluten Free Mexican Wedding Cookies cut in half

vegan gluten free mexican wedding cookies

Vegan Marshmallow Cream Cheese Fruit Dip

Vegan marshmallow cream cheese fruit dip surrounded by strawberries, grapes, blueberries, and apples.

I have a friend named Shannon who is just about perfect. She is for sure the perfect hostess, and ever since I have known her (which has been forever) she could host a perfect party with her eyes closed. It was at one of her many gatherings a million years ago that I first had marshmallow fluff cream cheese fruit dip. I had no idea what I was eating, I just knew I could not stop eating it. This is saying a lot for me because I will always choose a veggie plate over a fruit plate, every single time. I like fruit just fine, but I like dip more, and veggie trays normally involve dip. So give me a dip for my fruit and its a game changer. I have not eaten this dip in years or even thought about it since going vegan. That is until we were trying to plan snacks for our daughters princess themed third birthday party, and I need a “grey stuff” from Beauty and the Beast. Suddenly I remembered the marshmallow cream cheese dip, and realized that I could use sweet aquafaba whip in place of marshmallow flufff! It worked y’all, and I actually had to refill the bowl of dip during the party. Also, you can dye it any color with a few drops of food color, in case you ever need some “grey stuff, its delicious, don’t believe me, ask the dishes. And thanks again Shannon for being an amazing friend all these years, for hosting the best parties, and for making this dip a gazillion times so I could stuff my face with all the fruits!


  • 2 cups Sweet Aquafaba Whip

  • 8 oz container of vegan cream cheese, we used Kite Hill

  • 1/2 teaspoon vanilla extract


  1. Make Sweet Aquafaba Whip according to instructions. You will have a good bit leftover, but could use it to make meringues, or store in the fridge for later to use as whip cream.

  2. Beat cream cheese with an electric hand mixer or briskly stir it with a fork to soften it up. Using a plastic spatula, fold in the 2 cups of sweet aquafaba whip and 1/2 teaspoon of vanilla extract, just until everything is well incorporated.

  3. Serve with fruit, vegan graham crackers or cookies.

  4. I prefer to serve immediately just because the aquafaba will break down some once stored in the fridge. This dip does hold up better than the whip does on its own, and I have eaten the leftover dip the next day without it being weird or liquidly.

If you like this recipe, try these:

Vegan Caramel Sauce

Vegan Fudge Sauce

Grilled Peaches with Maple and Vegan Ricotta

A strawberry being dipped in vegan marshmallow cream cheese fruit dip

vegan marshmallow cream cheese fruit dip

Vegan French Onion Dip

Vegan French Onion Dip

Who doesn’t love a good french onion dip with potato chips, or a veggie plate. Vegan french onion dip is super quick, and easy to throw together, and is the perfect dip for snacking. We used almond milk plain yogurt to make this dip, but use your favorite brand of vegan plain yogurt or sour cream. I often use plain vegan yogurt in the place of sour cream because for me, its easier to find, and works great in place of sour cream. I also prefer to use an almond milk yogurt to a coconut yogurt, but that is just my preference. Use whatever you like! Just make sure you have enough chips on hand because this dip is addictive!


  • 1 cup finely diced yellow onion

  • 1/3 cup vegan mayo

  • 1/3 cup plain vegan yogurt or sour cream (we used Kite Hill yogurt)

  • 1 teaspoon onion salt

  • 1 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • garnish with diced green onions, chives, or fresh chopped parsley


  1. Make sure the onions are diced super fine. Heat a medium skillet over medium heat. Add 1/2 teaspoon of oil or vegan butter and the onions. Cook until the onions are soft, and beginning to brown. Allow onions to cool.

  2. Mix mayo, yogurt, or sour cream, spices and cooled onions together. Sprinkle with garnish. Pop the dip back in the fridge to thicken. Store in an airtight container in the fridge for 3-4 days.

  3. Serve with chips or veggies.

If you like this recipe, try these:

Vegan Ranch

Vegan Alabama White Sauce

Cashew Queso

Dipping a chip into a bowl of vegan french onion dip

Vegan french onion dip

Vegan Strawberry Lemonade Cupcakes

Vegan strawberry lemonade cupcakes

We have 4 kids, so we bake a lot of cupcakes. I mean who doesn’t love cupcakes. They are quicker to bake than a whole cake, and always my preference for birthday parties and gatherings. This summer we seem to be stuck on a fruity cupcake kick. Our 13 year old daughter is an amazing baker and love thinking up new cupcake flavors. Recently we decide to take two of our favorite cupcake flavors, strawberry and lemon, and combine them! These Vegan Strawberry Lemonade Cupcakes are not just delicious, but also pretty adorable with the little straw poking out of the top! We prefer to use freeze dried strawberries in this recipe because they pack a punch of strawberry flavor without adding too much extra liquid to the cupcake like fresh strawberries can. You can normally find these strawberries where you find other dried fruits or fruit and nut snacks in your local grocery store. So if you are celebrating a birthday, holiday, or just the fact that its summer, these cupcakes are the perfect sweet treat for any occasion! And I promise nobody will ever even guess they are vegan!


  • 3 cups all purpose flour

  • 2 cups white sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2/3 cups lemon juice (about 4 lemons)

  • zest from 2 lemons

  • 3 tablespoons crushed, freeze dried strawberries

  • 2 cups plant milk (I like to bake with oat milk)

  • 1/2 cup melted vegan butter

  • 1 teaspoons vanilla extract

  • fresh strawberries for garnish


  • 1/2 cup vegan butter

  • 1/2 cup shortening

  • 5-6 cups powdered sugar

  • zest from 1 lemon

  • juice from 1/2 lemon

  • 1 teaspoon vanilla extract

  • 2 tablespoons crushed, freeze dried strawberries



  1. In a large bowl, whisk together dry cake ingredients. In a smaller bowl, whisk together the wet ingredients. We put the strawberries into a blender and blend until they are powdery.

  2. Combine the wet ingredients into the dry and mix until well combined.

  3. Line a muffin tin with 24 cupcake liners. We actually have a tin that holds 2 dozen cupcakes, but if yours holds 1 dozen, you will need to bake in batches.

  4. Fill the cups 3/4 of the way full. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of one of the cupcakes comes out clean.

  5. Allow the cupcakes to cool completely.

  6. In a stand mixer, or using a hand mixer, cream together the butter and shortening. Add in the vanilla, lemon juice and lemon zest. Begin adding the powdered sugar a little at a time and beat it in until the frosting is the desired stiffness. Divide frosting in half. Beat in the crushed strawberry powder into one half of the frosting.

  7. Fill a piping bag with half lemon frosting and half strawberry side by side. We do this by laying out a piece of plastic wrap. Scoop equal amounts of frosting side by onto the wrap. Roll the plastic wrap into a log shape. Twist both ends. Cut one end of place the plastic wrap, then place the log with the cut end side down into a piping bag fitted with a large piping tip. Pipe frosting onto cooled cupcakes in a swirl pattern, and garnish with a piece of fresh strawberry and small paper straw if you like ( we cut a regular straw into 4 pieces to garnish the cupcakes) This video shows a different method of piping 2 different frostings. You can use which ever one you find easier!

  8. Store cupcakes in an airtight container at room temp or in the fridge. I like to store them in the fridge until I am ready to serve just because we live in Florida and I don’t like the frosting getting too soft since its always, ALWAYS hot here!

Serves 24.

If you like this recipe, try these:

Vegan Lime Mojito Cupcake

Vegan Lemon Cupcakes with Cream Cheese Frosting

Vegan No Bake Strawberry Pie

vegan strawberry lemonade cupcakes

Vegan strawberry lemonade cupcakes

Vegan Hummingbird Cake

Hummingbird Cake

I can remember very vividly the first slice of Hummingbird cake I ever ate. I was at the hospital waiting on my best friends daughter to be born and decided I needed a cup of coffee from the coffee cart. The cart also sold cake and I always need cake, sooooo. At first I thought the cake was a carrot cake so I just pointed to it and asked for slice. Well, it was not carrot cake and I was in love from the first bite. I ran back over to a ask what I was eating to learn it was actually a Hummingbird cake. I had never in all my southern life eaten a hummingbird cake. I had to google it to figure out what is in it. It definitely looks carrot cake-esq. Instead of carrots it has crushed pineapple, and bananas to keep it nice and moist, and pecans and coconut for some crunch. Cream cheese frosting has always been my favorite on just about any cake, and this is no exception. This cake reminds me of summer and It will forever remind me of the day sweet Teegan was born. This classic southern cake is not hard to veganize either. We used starch and aquafaba to replace the eggs, vegan butter, and vegan cream cheese. It’s that easy and so delicious! Also, no actual hummingbirds were harmed in the making of this cake. You can rest easy!


You will need 3, 8 inch round cake pans, and parchment paper for this recipe

  • 3 cups all purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon allspice

  • 1/2 teaspoon nutmeg

  • 3 tablespoons tapioca or corn starch

  • 1/2 cup water

  • 2/3 cup brown sugar

  • 1 1/2 cups sugar

  • 1 1/2 cups whipped aquafaba

  • 2 teaspoons vanilla extract

  • 3/4 cup neutral tasting oil like grape seed or canola

  • 2 cups mashed bananas (5 - 6 small to medium bananas)

  • 1 can crushed pineapple (8 oz), drained

  • 1/2 cup chopped pecans

  • 1/2 cup shredded coconut


  • 3/4 cup vegan cream cheese

  • 1/2 cup vegan butter

  • 5 cups powdered sugar

  • 1 teaspoon vanilla

  • pinch of salt


Preheat oven to 350 degrees.

  1. Whisk together flour, salt, cinnamon, baking powder, baking soda, all spice, and nutmeg in a large bowl.

  2. Make aquafaba according to directions. Set aside.

  3. Mix 1/2 cup of water with three tablespoons of starch. Beat the starch, sugar, brown sugar, and vanilla together in a large bowl. Add the oil. Next beat in the bananas and pineapple until the bananas are good and mashed up, and everything is well combined.

  4. Fold the dry ingredients into the wet ingredients, just until everything is nice and evenly incorporated.

  5. Stir in the nuts and coconut.

  6. Lastly, fold the whipped aquafaba into the batter, just until it is incorporated. Try not to over mix it.

  7. Prepare all three cake pans by coating each pan with butter. Line each pan with a 8 inch circle of parchment paper. Just trace a circle onto the parchment using the bottom of the pan as your guide, cut it out, and place into the the bottom of each pan. Coat the parchment in butter as well, then add a little flour to each pan to coat, shaking out any excess flour. Divide the batter evenly between the three pans.

  8. Bake cakes for 25 - 30 minutes, or until a cake tester or skewer inserted in the middle comes out clean. Allow cakes to cool for about 15 - 20 minutes in the pans. Turn them out onto wire cooling racks to finish cooling.

  9. While the cakes are cooling prepare the frosting by beating the cream cheese and butter together in a stand mixer, or in a large bowl using an electric hand mixer. Add in the vanilla, then slowly beat in the sugar and salt until you have the desired consistency. You need the frosting on the stiffer side to keep the cakes from sliding apart.

  10. Once cakes have completely cooled, divide the frosting into thirds. Frost the first layer and sprinkle with a thin layer of extra pecans if you have any leftover. Top with the next layer, frost, and add a thin layer of leftover coconut. Add the top layer and frost. You can top the cake with more nuts, or nuts and coconut. You do not have to add nuts and coconut between the layers, we just prefer to do so if we have leftovers.

  11. Slice and serve. Store any leftovers in the fridge. This just keeps the cream cheese from getting too soft.

If you like this recipe, try these:

Vegan Chocolate Mint Cookie Cake

Vegan Lemon Pound Cake

Vegan Lime Mojito Cupcakes

A piece of Hummingbird Cake

vegan hummingbird cake with coconut, pecans, banana,and pineapple. Topped with vegan cream cheese frosting

Crispy Sesame Tofu

Sesame tofu over rice with broccoli.

Who needs Chinese take out when you can whip up some delicious sesame tofu at home, quickly and affordably! I love making crispy tofu and learned a long time ago that starch is the secret. Just press the tofu, coat, fry, and slather in this perfectly sticky, savory and sweet, vegan sesame sauce! I like to serve our sesame tofu with a side of rice and broccoli, but serve it however you like! This meal is a go- to when I am in a hurry and havnt’t had time to plan dinner. If you prefer not to fry the tofu in oil, you can use an air fryer! I just coat the tofu, give it a light spray with some oil (or not), and air fry at 375 for 10-15 minutes! It always comes out perfectly crisp! Just another quick and simple dinner recipe to add to your arsenal! Who doesn’t love that!?


  • I batch crispy fired tofu

  • 1/4 cup soy sauce or coconut amnios

  • 1/4 cup water

  • 2 teaspoons sesame oil

  • 2 teaspoons rice vinegar

  • 3 tablespoons brown sugar

  • 1 teaspoon minced garlic

  • 1 teaspoon tapioca or corn starch

  • 1 -2 tablespoons toasted sesame seeds


  1. Prepare crispy tofu according to instructions.

  2. Add the remaining ingredients, minus the sesame seeds, to a medium sized sauce pan. Heat over medium/low heat, whisking continuously, until the sugar has melted and the mixture thickens. If it gets too thick, add a tablespoon or so of water to thin it back out a bit.

  3. Coat the crispy tofu in the sesame sauce and sprinkle with sesame seeds. Serve over rice and with a side of steamed broccoli if you like.

serves 4

If you like this recipe, try these:

Popcorn Tofu

Crispy Coconut Tofu with Tropical Rice

Tofu Japchae

Sesame Tofu

easycrispy sesame touf

Vegan Coca-Cola Cake

Vegan CoCola Cake with a scoop of vanilla ice cream.

So, for many, many years of my life, eating at Cracker Barrel was a road trip staple. Actually, since I was a kid, eating at Cracker Barrel was just a regular thing, road trip or not. I mean, they have candy, toys, audio books , scented candles, and delicious southern food! Also, they bring you biscuits AND corn muffins with your meal. It’s a dream really. Even as a non vegan kid, I could have lived off of their vegetable plate! On the rare occasion where I didn’t need to unbutton my pants just to breath after my dinner, I would order my all time favorite dessert, fudgy Coca-Cola Cake! I mean y’all, its a chocolate cake baked with COKE! My husbands nana used to make a chocolate cake where you poured the frosting onto the cake and it hardened on top and tasted like fudge, I think this is just a southern thing. This frosting is kind of like that. You spread it onto a warm cake so it melts, then hardens back up to perfection. Veganizing this classic cake isn’t hard to do. We used starch in place of the eggs, swapped butter, chocolate, and milk for plant based versions, and tada!!!!! Now my kids get to know about this magic, too! I know, I know, this cake is not even remotely good for you, but sometimes you gotta compromise your otherwise healthy ways and eat cake, vegan chocolate coca-cola cake! Just trust me here!


  • 2 cups all purpose flour

  • 2 cups white sugar

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 3/4 cups cocoa powder

  • 2 tablespoons tapioca or corn starch

  • 6 tablespoons water

  • 1 1/4 cup Coca-Cola

  • 1/2 cup vegan butter

  • 1/2 cup oil like grape seed or canola

  • 1/2 cup plant based milk plus 1 teaspoon vinegar

  • 2 teaspoons vanilla


  • 3 cups powdered sugar

  • 1/2 cup vegan butter

  • 1/4 cocoa powder

  • 1/4 cup vegan chocolate chips, plus 1 teaspoon butter

  • 1/4 cup Coca-Cola

  • 1 teaspoon vanilla

Vegan CoCola Cake Bite


Preheat oven to 350 degrees

  1. Whisk the starch and 6 tablespoons of water together in a small bowl.

  2. In a medium size sauce pan, over medium heat, add the butter, sugar and coke. Let mixture simmer until the sugar and butter have melted.

  3. Add the milk and vinegar together in a cup and let the mixture sit for a few minutes.

  4. Mix all of the remaining dry ingredients together in a large bowl. Pour in the heated coke mixture, oil, milk , vanilla, and starch mixture. Mix until well combined.

  5. Spray an 9x13 cake pan or pyrex with some oil. Pour batter into the pan and bake for 25-30 minutes or until a cake tester or tooth pick inserted into the center comes out clean. Remove from oven. Begin making the frosting. The cake still needs to be warm when you frost it!

  6. Start the frosting by adding the chocolate chips and 1 teaspoons of butter to a microwave safe container. Microwave for 30 seconds, then stir. Repeat until the chocolate has melted.

  7. Using a stand mixer or large bowl and electric hand mixer, add the melted chocolate, cocoa powder, vanilla, butter, and mix until everything is well incorporated. Begin alternating adding a little coke, then a little powdered sugar at a time. This helps with avoiding a big mess. Mix until creamy and smooth.

  8. Spread the frosting over a still warm cake and let cool before slicing into squares . The frosting will melt then re-harden as it cools. Store covered at room temperature.

  9. Serve with dairy free vanilla ice cream.

If you like this recipe, try these:

Chocolate Peanut Butter Dream Cake

Nostalgic Vegan Ice Cream Cake

Vegan Coconut Chocolate Blondie Skillet Sundae

Vegan Cocola Cake

vegan chocolate coca-cola cake

Vegan Cheez-Its

Vegan Cheezits

I have actually only ever met one person who hates a cheez-it (I’m looking at you Dustin.) Its baffling to me, honestly. I think 20% of my diet in high school may have been cheez-its. My kids also loved them before we went vegan, and my 13 year old daughter suggested we try and make a vegan version. Done and done, kid. This recipe could not be easier. The hardest part is trying to evenly cut the crackers, which I 100% failed at doing. My personality is pretty haphazard so who cares about evenly cut crackers, just put them in my mouth. My sincerest apologies to all of y’all that need each cracker to be the exact same size. Hats off to ya, and the precision you bring to the world, you are needed! We actually used Follow You Heart brand cheddar in this recipe because I had a bag on hand and it made it fast and easy. But if you are feeling especially extra, you can whip up a batch of your own vegan cheddar and use that. We linked are few of our cheddar recipes at bottom of this page! Make sure to get the dough rolled out thin enough or these crackers will stay on the chewy side. If you get the dough thin, they come out nice and crispy and just as good as an original, if not better because these are vegan! Even Dustin ate a handful, and thats saying something!


  • 1 cup all purpose flour

  • 8 ounces for vegan cheddar shreds

  • 2 tablespoons nutritional yeast

  • 3 tablespoons ice water

  • 1/4 cup cold vegan butter

  • 1-2 teaspoons of salt ( to sprinkle on the crackers)


Preheat oven to 375 degrees (when ready to bake)

  1. Add the cheese, flour, butter, and nutritional yeast to a food processor. Pulse until the cheese is nice and minced up. Add in the ice water and process until a ball of dough forms. If you want to make these without a food processor, place cheese in a blender to get it good and chopped up. Add the cheese with the flour, nutritional yeast, and butter to a bowl. Using your hands mix in the butter. Once butter is incorporated, add in the ice water. Dump out on to a clean floured surface and knead just until you have a ball of dough. Do not over knead because it will cause the dough to be tough.

  2. Wrap up the dough in some plastic wrap and pop it in the fridge for about an hour.

  3. Lightly flour a clean surface. Divide dough in half. Pop the half you are not using back in the fridge. Roll out one half of the dough into a about a 10x12 inch rectangle that is about 1/8 of an inch thick. Any thicker and it is hard to get them crispy. Wrap up any scrap dough and refrigerate until you are ready to use it.

  4. Using a pastry cutter or pizza cutter, cut small squares, about 1/2 inch by 1/2 inch. Place them on a parchment lined baking sheet and sprinkle with a little salt if you like. If you want to make a classic cheez-it hole in the middle of each cracker you can use the small end of a chopstick or a skewer. Bake for 18-22 minutes on the middle oven rack. Watch the first batch of crackers closely. You want to leave them in until they are nice and crispy but you don’t want them to brown to much. You will know how long to bake the remaining batches for after the first batch.

  5. Repeat with remaining dough. Store crackers in an airtight container. You can also store leftover dough for a few days in the fridge and bake later.

If you like this recipe, try these:

Smokey Cashew Cheddar

Smokey Coconut Milk Chile Cheese

Classic Vegan Sausage Balls

Vegan Cheezits

vegan homemade cheezit crackers

Sesame Tofu Tacos with Asian Slaw

Sesame Tofu Tacos

We eat a lot of tacos in our house. Tacos are easy, inexpensive, and typically make everyone happy. If I am in a pinch for time, or have no clue what else to make for dinner, I will normally throw together some tacos with whatever ingredients we have on hand. Most recently I was in the mood for something light, crunchy, and asian inspired. So I decide to marinate some tofu, make a light crunchy slaw, a creamy ginger dressing , and fry up some leftover wonton wrappers I had on hand. Everyone in the house loved these tacos, and I have a feeling will be my go to taco this summer. I always have tofu and slaw mix in my fridge, and my pantry always has the ingredients for this quick marinade! I have most recently started buying a tube of minced ginger to keep in the fridge for quick flavor and less hassle. It seems we just keep getting busier in this house, so I am currently all about anything that can save me some time and effort. So if you are in the mood to switch up your taco game, try these sesame tofu tacos with asian slaw. Taco Tuesday ( or any other day of the week) just got a little more exciting!


  • 1 block extra firm tofu

  • 1/4 cup soy sauce, or coconut aminos

  • juice from 1 lime

  • 2 teaspoons sesame oil

  • 1 teaspoon minced garlic

  • 2 tablespoons brown sugar

  • 1 pack flour tortillas

  • a handful of cilantro

  • 10 vegan wonton wrappers

  • oil for frying

Asian Slaw:

  • 3 cups slaw mix, or shredded cabbage

  • juice from 1 lime

  • 1 -2 teaspoon sesame oil

  • 1-2 tablespoons toasted sesame seeds

Ginger Dressing:

  • 1/4 cup vegan mayo

  • 2 teaspoons minced ginger

  • 1 teaspoon minced garlic

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons agave or sugar

  • 2 teaspoons soy sauce


  1. Remove tofu from package and wrap in a clean kitchen towel, or a few paper towels. Place a few books on top and let the tofu sit for 10-15 minutes to press out the excess liquid.

  2. Cut tofu in 1/4 inch thin long strips. Whisk together the soy sauce, lime juice, sesame oil, garlic, and brown sugar in a shallow dish. Let tofu strips marinate in the mixture for about 15 minutes.

  3. While the tofu is marinating mix together the ingredients for the slaw and set aside.

  4. Mix the ingredients for the dressing and set aside.

  5. Stack the wonton wrappers on top of each other and cut them into 1/4 inch strips. Separate the strips.

  6. Heat a medium skillet or small sauce pan with an inch or two of oil over medium heat. Once the oil is hot, add the wonton strips in batches, careful not to over crowd the pan. Fry the strips for just a few minutes or until golden brown. Place cooked strips on a paper towel lined plate.

  7. Heat a large skillet over medium heat. Add the tofu, along with the marinade to the pan. Let the tofu cook on each side for a few minutes before flipping. Cook the tofu until all of the liquid has been absorbed and the tofu is browning and crisping around the edges.

  8. To build the tacos, add some tofu to a tortilla, top with slaw, a drizzle of dressing, some crispy wontons, and some fresh cilantro.

If you like this recipe, try these:

Vegan Alabama White Sauce Tempeh Tacos

Vegan Beer Battered Fish Tacos

Grilled Watermelon and Tofu Tacos

Sesame Tofu Tacos

sesame tofu tacos with asian slaw, crispy wontons and creamy vegan ginger dressing

Vegan Pavlova with Sweet Lemon Ricotta and Berries (Meringue Cake)

Vegan Pavlova

Pavlova cake is named after the Russian Ballerina, Anna Pavlova, from her time touring in Australia and New Zealand. Supposably, a chef at the Wellington hotel created the cake for the dancer, claiming it reminded him of her tutu!! Because I adore ballet, and adore meringue, it only seemed logical we try to veganize this classic dessert. Traditional Pavlova is made with egg white meringue that is marshmalllowy inside. In this vegan version we use sweet, whipped, aquafaba to replace the eggs and made a drier meringue to help hold its shape. The result is a perfectly, light, delicate meringue cake, filled with sweet lemon tofu ricotta and fresh berries. This cake requires patients as it takes a long time to bake and dry out. I promise its worth every minute it takes. This vegan Pavlova makes for the most impressively beautiful, light, and delicious dessert and will surely impress anyone who tries it!


  • Liquid from 1 can of chickpeas

  • 1 1/2 cups powdered sugar

  • 1/4 teaspoon cream of tarter

  • 1/2 teaspoon apple cider vinegar

  • 1 tablespoon tapioca starch

  • 3-4 cups mixed berries, strawberries, blueberries, black berries, or raspberries

  • Fresh mint for garnish


  • 1 block extra firm tofu

  • Juice from 1 lemon

  • Zest from 1 lemon

  • 1/4 cup maple syrup, or a few tablespoons agave


Preheat oven to 275 degrees

  1. Add chickpea liquid, powdered sugar, cream of tarter, vinegar, and tapioca starch to a stand mixer, and mix on medium speed for about 10 minutes or until a very stiff meringue has formed. If you need to use a hand electric mixer, add all ingredients to a large bowl and mix by hand until a stiff meringue has formed, don’t give up. It takes a while but will come together.

  2. Prepare 2 baking sheets by covering in parchment paper. Draw an 8 inch circle on each sheet of parchment then flip the sheet over. Divide the meringue between the 2 circle. Spread the meringue evenly to fit the circles using the back of a spoon.

  3. Bake the Pavlova for 2 1/2- 3 hours or until you can insert a tooth pick or cake tester into the center and the meringues are dry. Remove from the oven to cool completely. (ours took 3 hours but bake times will vary depending on ovens)

  4. Add the tofu, lemon and maple syrup to a food processor or high speed blender, and process until completely smooth.

  5. Divide the tofu ricotta in half. Lightly spread half of the ricotta over one of the meringues. Thinly slice some strawberries and evenly spread them over the ricotta. You can add some tother berries as well, just nestle them into the ricotta.

  6. Place the second meringue on top of the first. Add the other half of the ricotta to the center of the meringue and spread it out a little. Pile up the remaining fruit on top of the ricotta. Garnish with mint.

  7. Serve immediately. The liquid from the ricotta and fruit will eventually break down the meringues. If you wish to bake the meringues and serve later, store them in an airtight container and add ricotta and fruit when ready to serve. Any moisture in the air will cause the meringues to get sticky and they will no longer be dry and flakey, the way you want them to be. Storing them in an airtight container is essential!

  8. Slice to serve.

If you like this recipe, try these:

No Bake Vegan Strawberry Pie

Southern Vegan Strawberry Shortcake

Sweet Aquafaba Whip

Vegan Pavlova cut on a plate

vegan pavlova cake with sweet lemon tofu ricotta and fresh berries

Vegan Meatball Sub Bake

Vegan Meatball Sub Bake

My oldest daughter’s favorite meal has always been a meatball sub. I don’t blame her, they are delicious. That said, they are also messy and I have 4 kids to clean up after. So over the years I discovered this vegan meatball sub bake makes them just as happy as a big messy sub does. It also works great for feeding the extra gaggle of teens that are often at my house. They don’t even care that is vegan, and often go back for seconds. If you don’t want to use Beyond Burgers, then use any plant based meatball you prefer. A little heads up though, my local Costco has started selling packs of 8 beyond burgers for around $14!! Less than $2 a burger. So even if I use 4, this meal is still far cheaper than eating out! I LOVE making meatballs with thawed Beyond Burgers because they remind me the most of real meatball. We top the meatballs with our perfect all purpose vegan cheese sauce, after letting it get extra thick and stretchy! It makes the perfect gooey mozzarella for this recipe. Lastly, we top it with buttery, toasty garlic bread! I’m telling y’all, this dish will more than likely be a hit with who tries it, vegan or non vegan! So forget trying to bite into a messy meatball sub, and turn it into this vegan meatball sub bake!


  • 4 thawed Beyond Beef burgers, or a bag of your favorite frozen plant based meatballs

  • 1/4 cup panko bread crumbs

  • 1 teaspoon minced garlic

  • 1 teaspoon Italian seasoning (a mix of thyme, sage, basil, marjoram, rosemary, and oregano) if you do not have Italian seasoning feel free to add a combo of any of the listed spices

  • 1 teaspoon tomato paste

  • 1 flax egg

  • 1 loaf french bread

  • 1/2 batch All Purpose Vegan Cheese Sauce

  • 1-2 tablespoons vegan butter

THE SAUCE: ( or use a favorite pre-made sauce)

  • 1 onion, diced

  • 1 28 ounce can crushed tomatoes

  • 1 small 14.4 oz can diced tomatoes

  • 1/3 red wine (optional)

  • 2 teaspoons crushed garlic

  • 1 teaspoon salt

  • 2 teaspoons Italian seasoning



  1. Mix thawed burgers, panko bread crumbs, garlic, spices, and flax egg together in a bowl.

  2. Once well combined, form meatballs with a small scoop, or spoon, and place them on a baking pan. You can line the pan with parchment paper for easier clean up.

  3. Bake at 350 degrees for 30 minutes.

Sauce: (you can also easily use store bought sauce)

  1. In a medium sized sauce pan, sauté onions and garlic in 1 teaspoon of oil, and a teaspoon of salt, until onions are translucent.

  2. Add the wine, and let it cook for 2 minutes.

  3. Add the remaining ingredients, and let the sauce simmer for 30 minutes.

  4. Add the cooked meatballs, and let simmer in the sauce for 15 minutes.

The Casserole:

Preheat oven to 350 degrees

  1. Scoop sauce and meatballs into a 9x13 or large casserole dish.

  2. Prepare cheese sauce according to directions, allowing it too cook until it is thick and stretchy.

  3. Evenly top the meatballs with dollops of the cheese sauce,

  4. Slice the french bread into 1/2- 1 inch thick slices and place evenly on top of the cheese sauce. Spread softened vegan butter over the bread. Sprinkle with garlic salt or any other seasoning you may like .

  5. Place in the oven on the middle rack and bake for around 20-25 minutes. You just want heat the casserole through and toast the bread.

    Serves 4-6

If you like this recipe, try these:

Beyond Meatball Stuffed Challah

Savory Cranberry Meatballs with Mashed Potatoes

Stewed Sauerkraut with Lentil Meatballs

Vegan Meatball Sub Bake

Vegan Meatball sub bake using beyond meat burgers

Vegan Banana Walnut Bread

Vegan Banana Walnut Bread Sliced

People are often amazed when I serve them vegan baked goods and after the fact, mention they are vegan. Vegan baked goods can be every bit as good as non vegan if you know what you are doing, and most of the time nobody will ever even know the difference. This vegan banana bread doesn’t even use an egg replacer and comes out just as delicious as any “regular” banana bread I have ever had. You can mix in walnuts or replace them with chocolate chips, or any other nut or dried fruit you prefer. It’s moist, fluffy, just the right amount of sweet, and it is 100% vegan. This bread also will freeze well, so maybe whip up a double batch if you have a bunch of bananas that are on their way out. One loaf for now, one for later. Or one for you, and one to convince, and hopefully impress a non vegan friend or neighbor. Who knows, maybe all it would take is one convincing loaf of vegan banana bread to help them start to make some changes!


  • 1 cup all purpose white flour

  • 1 cup whole wheat flour

  • 3/4 cups brown sugar

  • 1/2 cup vegan butter, melted

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 4 very ripe bananas

  • 3/4 cups chopped walnuts

  • 1/2 cup plant milk

  • 1 teaspoon vinegar


Preheat oven to 350 degrees

  1. Mash bananas in a medium sized bowl. Stir in the melted butter and vanilla extract.

  2. In a large bowl, mix both flours, sugar, salt, baking soda, and baking powder.

  3. Mix the vinegar with the milk and let it sit for a few minutes.

  4. Add the wet ingredients to the dry and stir until combined. Mix in the chopped nuts.

  5. Prepare a loaf pan by spraying with some oil or wiping oil inside the pan. Pour the batter into the pan and bake on the top rack for 45 - 55 minutes or until a toothpick inserted into the middle comes out clean.

  6. Allow bread to cool a bit before turning over onto a wire rack or plate to slice and serve.

If you like this recipe, try these:

Vegan Blueberry Crumble Muffins

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Classic Vegan Cranberry Scones

Vegan Banana Walnut Bread cooling

easy vegan banana walnut bread. No egg replacer required

Vegan Angel Biscuits


My grandmother made biscuits 3 meals a day. They were farmers and biscuits or cornbread were really the only breads they ever had in the house. She also taught all of the kids and grandkids how to make biscuits when we were young. Over they years I have made some changes to the recipe because of our diet changes, but they are basically just like she made them , and I could make those biscuits in my sleep. SO, when I fist learned about an angel biscuit, I was instantly resistant! Who in the world makes southern biscuits with yeast!?!? For shame!! Yet, I bake so many yeast breads and was intrigued just enough, that when I had a few spare hours the other day, I decided to try and veganize an angel biscuit recipe I found in a magazine. I had seen recipes online and in cookbooks for years and just kept ignoring them. How stupid could I be. These biscuits are SO GOOD! They are so light and fluffy, like a pillowy, buttery cloud. I imagine this is where they get the name. Now, would I forsake my tried and true grandmothers biscuit recipe and replace it with vegan angel biscuits? Shut your mouth! I would never!! They are still one of my all time favorite foods, they are quick and easy and perfect. But these vegan angel biscuits are like a perfect marriage between a fluffy yeast roll and a biscuit. Something entirely different! They require more time than our regular vegan biscuits because they contain yeast and that means they need time to rise before baking. But let me assure you they are worth the wait. I guess the moral of this story is that I have never met a biscuit that I don’t like, no matter if they are my grandmothers recipe, or these cloud like yeasty vegan angel biscuits. I’m telling you, if you have never tried an angel biscuit, using one of my grandmothers favorite phrases, don’t knock it til you try it, y’all, because in this case you will surely be missing out.


  • 1/2 cup warm water (around 110 degrees) I just use hot tap water.

  • 2 1/2 teaspoons dry active yeast

  • 1 teaspoon sugar

  • 5 cups all purpose flour

  • 2 tablespoons sugar

  • 5 teaspoons baking powder

  • 2 teaspoons salt

  • 1 teaspoons baking soda

  • 3/4 cups vegan butter

  • 2 cups plant based milk

  • 2 teaspoons vinegar

  • 2 tablespoons melted butter

  1. Add water, yeast, and 1 teaspoons of sugar to a bowl. Let them mixture sit for about 5 minutes. You will know its ready once the top is foamy or bubbly. If it does not appear to be foamy, you may have gotten the water too hot and killed the yeast. If thats the case, start over.

  2. Mix milk and vinegar and let it sit for five minutes.

  3. In a large bowl combine flour, salt, sugar, baking powder and baking soda. Add the butter, and using your hands or a pastry blender, cut the butter into the flour until it is crumbly.

  4. Add the yeast mixture and milk to the flour and stir just until everything is well incorporated. Cover the bowl with plastic wrap and pop it in the fridge for 2 hours, or up to 4 days. I like to start this dough at night so it is ready when I wake up, because I am far to impatient to wait the 2 hours in the morning.

  5. Once you are ready to use the dough preheat oven to 400 degrees. Turn dough out onto a clean and floured surface. It will be sticky so flour your hands as well. Pat the dough out into about a 1 inch thick circle. Cut biscuits with a 2 inch biscuit cutter or using the rim of a glass. Pat scrap dough back into a circle and cut remaining biscuits. You should be able to get about a dozen biscuits. Place biscuits touching in a 10-12 inch cast iron pan. If you do not have a cast iron, you can place them touching on a baking sheet that has been lined with parchment paper or a silicon baking mat.

  6. Brush the tops of the biscuits with melted butter then place on the top rack of your oven.

  7. Bake biscuits for about 20 minutes. You can poke a cake tester or tooth pick into one of the biscuits if you are not sure they are done on the inside. If they are browning too quickly, you can move them to the middle rack for the remainder of the bake.

  8. Allow biscuits to cool some before serving.

If you like this recipe, try these:

Fluffy Southern Vegan Biscuits

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Vegan Deluxe Biscuits and Gravy


perfectly light and fluffy vegan angel biscuits. Yeast biscuits

Vegan Blueberry Crumble Muffins

Vegan Blueberry Crumble Muffins

Top of the muffin to ya (any Seinfeld fans out there) If I am being perfectly honest, the top of the muffin is all I really care about. Don’t get me wrong, I will eat the whole thing, stump included, but really just because I don’t want to be wasteful. I also only like crumble top muffins. I don’t think I have ordered a muffin from a bakery in years that did not have a crumble top, and sure haven’t baked any. We recently picked 16 lbs of organic blueberries ( I know…that is a lot of blueberries) so that we could freeze them and enjoy them throughout the summer. There are 6 of us so it actually won’t take that long to go through 16 lbs of any fruit. Needless to say I have been making all kinds of blueberry treats over the last couple of months, and knew I had to bake up a big batch of the only muffin I really love. Vegan blueberry crumble muffins! This recipe makes a dozen and half muffins. I really don’t see the point wasting my time mixing up half dozen muffins when I can use the same time and effort to make triple that number when they freeze so well. Just drop the extra in a freezer bag, and thaw and reheat them whenever you are in a muffin mood! Easy! If by some odd chance you don’t like blueberries or have a freezer full of strawberries or raspberries, feel free to use those. I’m not berry biased here. All berries are created equal! Just remember if you used frozen berries of any kind in this recipe, you need to thaw and pour off any liquid before using. Otherwise, frozen berries work just fine! So go bake yourself up a batch of crumbly, sweet, summer berry muffins, and devour them top to stump!


  • 3 cups all purpose flour

  • 1 cup sugar

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 tablespoon baking powder

  • 1/2 cup neutral tasting oil

  • 1 flax egg or powdered egg replacer

  • 2/3 cup milk

  • 2 teaspoons apple cider vinegar

  • 2 cups fresh blueberries or frozen blueberries thawed, and liquid drained


  • 1 cup brown sugar

  • 1 cup flour

  • 1/2 cup cold vegan butter

  • 2 teaspoons cinnamon

  • pinch or nutmeg


Preheat oven to 350 degrees

  1. Combine dry ingredients for muffins in a large bowl. Add the blueberries and toss them around to coat them in flour. If you are using frozen blueberries, you can thaw them and drain the extra liquid off of them before using.

  2. Add the vinegar to the milk and let it sit for a few minutes to curdle. ( you are basically making buttermilk)

  3. Add the milk, egg replacer, vanilla, and oil to the dry ingredients, and stir the batter unit well combined. Just be careful not to smash all of the blueberries while stirring. If the muffin batter seems too thick, you can always add another splash of milk.

  4. In another bowl combine brown sugar, flour, cinnamon and nutmeg for the crumble. Add the butter and mix it in ( I use my hands) unit you have a crumbly consistency.

  5. This recipe will make about 18 standard sized muffins, or around a dozen jumbo muffins. Line muffin tin with liners and fill the the cups almost to the top, leaving little room for the crumble.

  6. Top each muffin with equal portions of the crumble.

  7. Bake muffins for 30-35 minutes or until a tooth pick poked in the center of a muffin comes out clean.

  8. Allow muffins to cool a bit before serving. Store in an airtight container at room temperature or in the freezer in a freezer bag for up to 3 months.

If you like this recipe, try these:

Vegan Blueberry Pancakes with Sweet Lemon Ricotta

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Classic Vegan Cranberry Scone

Vegan Blueberry Crumble Muffins

vegan blueberry crumble muffins

No Bake Vegan Strawberry Pie


Easy desserts are my favorite desserts! This no bake strawberry pie is so easy and perfect for summertime entertaining, or a quick sweet treat. We made the filling with tofu and you would never know! Its sweet, creamy, and packed with strawberry flavor thanks to using freeze dried strawberries. We used vanilla sandwich cookies for the perfect simple crust, and topped the pie with sweet aquafaba whip. This dessert is light and fluffy, sweet, and super simple! Just mix it all up, pop it in the fridge, and you will be eating pie before you know it, without ever having to turn on your oven!


  • 1 block extra firm tofu

  • 26 vegan vanilla sandwich cookies

  • 2-3 tablespoons softened vegan butter

  • 1 1/2 cups freeze dried strawberries

  • 3/4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons refined coconut oil

  • juice from 1/2 lemon

  • 1 batch Sweet Aquafaba Whip



  1. Place cookies in a food processor or high speed blender, and blend until the cookies are totally broken down into a crumb consistency.

  2. Mix butter into the cookies crumbs. You want softened, not melted butter. The mixture should stick together when pressing into a pie pan. If using double stuffed sandwich cookies, you will need less butter. If using original, you will need more.

  3. Press the cookie mixture evenly into a pie pan.

  4. Drain tofu, but you do not need to press it.

  5. In a food processor or high speed blender, add the tofu, powdered sugar, strawberries, oil, lemon, and vanilla. Process until the mixture is creamy and smooth.

  6. Transfer the strawberry mixture in to the pie crust, and pop in the fridge for a few hours to allow the crust and filling to set a bit. The butter in the crust and the oil in the pie will help firm the pie up once chilled.

  7. Prepare Sweet Aquafaba whip according to instructions, and top pie with the whip before serving. You can dust some crushed up freeze dried strawberries over the whip for garnish or garnish with fresh or freeze dried strawberries. Store leftovers in the fridge for a day or two.

If you like this recipe, try these:

Vegan Lime Mojito Cupcakes

Southern Vegan Strawberry Shortcake

Matcha White Chocolate Peanut Butter Cups


Easy no bake vegan strawberry cream pie, with sweet aquafaba whip

Smokey Coconut Milk Chile Cheddar Cheese

Vegan Smokey Chile Cheddar Cheese sliced

I love experimenting with different vegan cheese flavors and bases. I really love using coconut milk because it’s easy and affordable. I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. I always used refined coconut oil which has little to no coconut flavor at all, and all of the spices and other ingredients in the cheese mask the flavor of the milk very well. I love this particular chile cheddar for its deep smokey, peppery flavor without a lot of heat. You could always bump up the heat in this cheese by adding a few slashes of your favorite hot sauce. My kids and husband are not big fans of eye watering, nose running pepper heat, so this cheese has all the flavor without any of the pain. We added reconstituted dried chiles and a can of small green chiles for the perfect smokey and tangy combo. This vegan cheese will slice, shred, and even remelt, making it perfect for quesadillas, enchiladas, tacos, sandwiches, or just snacking! This is a quick set cheese and is so simple to make, there is no reason to keep overpaying for store bought vegan cheese! You can have delicious vegan cheese, start to finish in about 2 hours, and for a quarter of the grocery store price!


  • 1 can full fat coconut milk

  • 2 tablespoons agar powder

  • 2 teaspoons light miso paste

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon salt

  • 1/4 cup plus 1 tablespoon nutritional yeast

  • 1 teaspoon turmeric

  • 2 teaspoons smoked paprika

  • 1 small can green chiles (4 oz can)

  • 2 dried chili peppers

  • 1/4 cup refined coconut oil

  • optional: a few shakes of your favorite hot sauce

Vegan Smokey Chile Cheddar Cheese on a cracker


  1. Place dried chiles in a medium sized bowl. Pour enough boiling water over the peppers to cover and place a plate on top of the bowl. Let the peppers soak for about 20 minutes

  2. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar and peppers.

  3. Pulse a few times to mix it all up.

  4. After the peppers are done soaking and have softened, remove from the water. Cut the pepper open and remove the stem and the seeds. I just run a paper towel down the inside of the peppers to wipe out the seeds.

  5. Drop the whole peppers into the food processor. Open the green chiles and dump them onto several folded up paper towels or a clean kitchen towel just to absorb some of the liquid. Add them to the food processor as well. Pulse until the peppers are broken down.

  6. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.

  7. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  8. Transfer to the mixture to several small bowls or cheese molds. I can fill three small bowls with this recipe.

  9. Allow the cheese to harden in the refrigerator uncovered for a few hours.

  10. Store in an airtight container in the fridge for about a week or so.

If you like this recipe, try these:

Coconut Milk Colby Jack Cheese

Coconut Milk Pepper Jack

Smokey Cashew Cheddar

A cheese board with vegan coconut chile cheddar cheese surrounded by chiles and crackers

smokey coconut milk chile cheddar vegan cheese

Vegan Coconut Chocolate Blondie Skillet Sundae

A closeup of the ice cream on a Vegan Coconut Chocolate Blondie Skillet Sundae

I waited tables for years durning college at Chili's. You know “I want my baby back, baby back….” that Chili’s. One of our most popular desserts at the time was something called the Paradise Pie. It was basically a chocolate coconut blondie in a cinnamon buttery skillet, topped with ice cream, caramel, and fudge sauce, sprinkled in chopped nuts. How many of these did I eat over the years I worked there? I would honestly hate to know the real number. Lets just say A LOT, because they are addictive. My husband (who also spent some time waiting tables there) and I were talking about this glorious dessert the other day with our kids and decided it had to be veganized. They had to know the glory and wonder of this perfect dessert. The 13 year old baking wonder had already perfected an amazing vegan blondie recipe, so I had her add coconut and chocolate chips and a graham cracker crust. The result was perfection and tasted just like I remembered it. Mind you it has been a gazillion years at least since I have had the real thing. We topped it with vanilla ice cream and our easy vegan caramel and fudge sauce recipes, and ate ourselves sick. The kids were fans for sure, and my husband and I were more than excited! If you have had a Paradise Pie, then you know! If not, then let me urge you to blow your diet on this! You might regret it a little, but will probably get over it pretty fast. Also thanks Chili’s for helping me pay my rent through college and for all the friends I made working there, that I am still friends with to this day. Lets share a vegan Paradise Pie the next time we get together!


  • 1 cup melted vegan butter

  • 2 cups brown sugar

  • 2 egg replacers (powdered or flax egg)

  • 2 teaspoons vanila extract

  • 2 cups all purpose flour

  • 1 teaspoon salt

  • 1/2 cup mini vegan chocolate chips

  • 1/3 cup shredded coconut

  • 1 sleeve graham crackers

  • 3 tablespoons melted butter

  • 1 batch vegan fudge sauce

  • 1 batch vegan caramel sauce

  • plant based vanilla ice cream

  • 1/4 cup chopped walnuts

  • 2 tablespoons butter mixed with 1 teaspoon cinnamon (for the skillet)

A bite of Vegan Coconut Chocolate Blondie Skillet Sundae on a spoon

A bite of Vegan Coconut Chocolate Blondie Skillet Sundae on a spoon


Preheat oven to 350 degrees

  1. Place graham crackers in a blender or food process and pulse until they are finely ground to a sandy consistency. Mix in the 3 tablespoons of melted butter. Press the mixture into a 8x8 baking pan and bake for 10 minutes.

  2. While the crust is baking, mix the sugar with the melted butter, and vanilla. Mix in the flour and salt until well combined. Stir in the coconut and chocolate chips.

  3. Pour batter over the graham cracker crust and bake for 45 minutes to 1 hour on the middle oven rack. The blondies will seem a little gooey and soft even once they are done, but will firm up once cooled.

  4. Allow blondies to cool before cutting.

  5. Place the butter and cinnamon mixture in an iron skillet. You can use a small casserole dish as well if you do not have a skillet. Pop the skillet into the oven and let the butter melt. Place 4-5 blondies in the skillet and pop back in the oven for about 5 minutes.

  6. Remove from oven and top with 3-4 scoops of ice cream, fudge sauce, caramel sauce, and chopped walnuts.

  7. Serves about 4. You can always add more blondies and more toppings to the skillet to serve more.

If you like this recipe, try these:

Nostalgic Vegan Ice Cream Cake ( Dairy Queen)

Vegan Churro Ice Cream Sandwiches

Vegan Southern Strawberry Shortcake


Easy Vegan Fudge Sauce

Vegan fudge sauce dripping from a spoon

If I am being perfectly honest, I just want to pour this vegan fudge sauce over everything in my kitchen. Fruit, ice cream, pretzels, vegan marshmallow….we dip cookies in it, pour it over our skillet blondies, use it in our veganized Dairy Queen Classic Ice Cream Cake, and eat it by the spoon full right out of the fridge. I say this sauce lasts about a week in the fridge, but how would I know, really? It has never lasted more than a few days in my house, so that is honestly a guess. This vegan fudge sauce is gooey, creamy, thick, chocolatey perfection! You may just want to go ahead and double the batch. You know, one batch for you, one for everyone else.


  • 3 tablespoons white sugar

  • 1/2 cup light corn syrup

  • 1/4 cup dark cocoa powder

  • 1 cup chopped vegan dark chocolate or chocolate chips

  • 2/3 cups full fat coconut milk

  • 1 teaspoon vanilla extract

  • 1/3 cup coconut oil


  1. Add all ingredients expect chopped chocolate and vanilla to a medium size sauce pan.

  2. Heat over medium heat until the sugar has melted and the mixture has come to a simmer.

  3. Mix in the chopped chocolate and vanilla. Stir unit the chocolate has melted and the fudge is smooth and creamy.

  4. Allow to cool before transferring to an airtight container. Store in the fridge for about a week.

If you like this recipe, try these:

Nostalgic Vegan Ice Cream Cake (Dairy Queen)

Vegan Caramel Sacue

Easy vegan chocolate fudge sauce