If you’re feeling adventurous, you must try our homemade Vegan Caesar Dressing recipe. All you need are a few simple staple ingredients like olive oil, lemon, and garlic to whip up a mouthwatering masterpiece that rivals any store-bought option. This dressing will jazz up your salad like nobody’s business!

So, lettuce celebrate maximum flavor and minimize cruelty with this fantastic and flavorful plant-based Caesar dressing!

Is Caesar Dressing Vegan?

Nope. Traditional Caesar dressing has fishy stuff and eggs, so it’s far from vegan! But fear not, friends, there are super delicious vegan versions using oil (or cashews), lemon, savory spices, and no animal products in sight. Just be mindful when you’re out and about enjoying your salad.

Ingredients to Avoid

Choosing a creamy salad dressing is sometimes tricky. Although a label will say ‘dairy-free’, that doesn’t mean it’s vegan. A quick tip is to search for words like ‘plant-based’ or ‘vegan’, as well as checking the ingredients carefully. Here are ingredients to look out for when buying Caesar dressing:

• Eggs – This is the trickiest one, though you would think it would be a no-brainer. Usually egg yolks are used in traditional caesar dressing, so be careful.
• Anchovies – These are, of course, fish, and you might want to steer clear. Instead, use look for a seaweed alternative for that same flavor.
• Cheese – Most classic Caesar dressings include dairy-filled parmesan cheese. Keep an eye out for vegan parmesan on the ingredients list instead.
• Worcestershire Sauce – Sometimes a substitute for anchovies, this is an anchovy-based sauce. Although it’s not used in prepackaged dressings, Annie’s vegan worcestershire sauce is a great option if you’re making your own!
• Mayonnaise – This is a mixture of oil and egg yolks. If you can find one that uses a plant-based mayo as the base, then go for it!

Why You’ve Got to Try This Vegan Caesar Dressing Recipe

This vibrant vegan recipe lets you enjoy the classic taste of lush and creamy dressing without any harm to animals. It’s also fun to make, super versatile, and allows you to choose exactly which whole plant foods are in the finished product. You’ll seriously love it!

• Easy Peasy Prep: Whipping up vegan Caesar dressing is a breeze – just toss a few ingredients in a mason jar, shake, and voila! A tasty, hassle-free dressing for your salads.
• Healthy Vibes: Packed with plant-based ingredients, this dressing often offers a lighter and healthier alternative so you can feel good about what you’re eating.
• Allergy-Friendly Fun: Perfect for those with dairy or egg allergies, vegan Caesar dressing opens up a world of flavor for everyone to savor without worries.
• Flexible Flavors: You’re able to add exciting twists to the recipe, like garlic, capers, or nutritional yeast, turning your plant-based Caesar salad into a choose-your-own-flavor adventure!

Best Vegan Caesar Dressing Brands

Finding delectable plant-based Caesar dressing options was surprisingly easy. From creamy cashew blends to zesty lemon-infused varieties, these delicious vegan alternatives are both flavorful and cruelty-free. You’re sure to discover a new favorite from this list!

Cleveland Kitchen

The vegan, gluten-free Caesar dressing has a fantastic burst of flavor! Cleveland Kitchen combines zesty herbs and a touch of mustard for a rich and creamy topping. Create the most delicious salads with this tangy and satisfying dressing for a perfect plant-based twist.

Daiya

This dairy-free Creamy Caesar from Daiya offers a scrumptious blend of savory goodness to any salad. It’s got a creamy and tangy taste that’s sure to delight. Enjoy a burst of flavor in every bite with this classic, gluten-free and non-GMO dressing.

Fody

If you suffer from a sensitive gut, this low FODMAP, vegan Caesar dressing is the perfect choice. It’s free of GMOs, garlic, gluten, and is also keto-friendly. With a perfect balance of savory and creamy, it’s a delicious choice for those seeking a flavorful and digestive-friendly dressing.

Follow Your Heart

FYH’s Organic Vegan Caesar Dressing is a delectable blend of tangy taste and creamy texture. Crafted with high-quality ingredients, it offers the classic Caesar flavor without any compromise on taste. It’s also kosher, gluten-free, and preservative-free.

Gotham Greens

Vegan Caesar Dressing and Dip by Gotham Greens is a savory harmony of fresh ingredients, delivering a burst of flavor to elevate your salads. With its plant-based ingredients, it’s a delicious choice for those seeking a dairy and egg-free dressing option. We love that this dressing has a touch of miso and Dijon mustard with no gluten or sugar added.

Mother Raw

Mother Raw’s organic and vegan Caesar Dressing has the best combination of creamy texture and bold flavors. Made with wholesome ingredients, it’s a delicious choice that caters to both taste and a commitment to natural goodness. Free from gluten, peanuts, soy, canola, and any artificial colors, flavors, or preservatives.

Organicville

An incredibly tasty vegan Caesar Dressing! Organicville offers a tantalizing blend of organic ingredients, creating a creamy symphony for your salads. This organic dressing is gluten-free and Whole 30 approved with no added sugar.

Plant Perfect

This palm oil-free dressing from Plant Perfect is a flavorful option for any salad. Using sunflower oil, mustard, and garlic as a base, it really packs a punch. Free of hydrogenated fats, high fructose corn syrup, and bleached or bromated flour.

Primal Kitchen Plant-Based

An avocado oil-based dressing that is fully plant-based and fantastic. Here’s what not included in their recipe: gluten, soy, canola, sugar, and dairy. This rich and yummy dressing is Whole 30 approved, KETO, and vegan. You can use it as a dressing, as well as a marinade on salads, for crudités, and roasted vegetables.

Trader Joe’s

A must-try vegan dressing! It’s creamy and zesty and transforms salads with a burst of flavor. Made with simple plant-based ingredients, it’s an easy way to elevate your greens. We love how affordable this dressing is, especially with the added umami bonus of white miso!

Vegan Caesar Salad Dressing FAQs

Make Your Own Easy Vegan Caesar Dressing at Home

Level up your salad mastery with a DIY adventure into concocting the perfect Homemade Vegan Caesar Dressing! Gather a bottle of olive oil, squeeze in some lemony goodness, toss in a garlic clove, and voilà—create a creamy, cruelty-free delight that turns every salad into a flavor-packed sensation.

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Vegan Caesar Dressing

Creamy cashews blended with zesty lemon, garlicky goodness, and a sprinkle of nori flakes unite in this Vegan Caesar Dressing, creating a plant-powered symphony for your taste buds. Perfect as an appetizer or full meal salad for yourself!

Course Condiment

Cuisine American

Keyword vegan caesar dressing

Prep Time 4 minutes minutes

Mixing Time 1 minute minute

Total Time 5 minutes minutes

Servings 4

Calories 123kcal

Author Allison Rivers Samson

Equipment

• Blender
• Mason Jar or other container with lid for storing

Ingredients

• ¼ cup olive oil
• 1 clove garlic
• 1½ tablespoons lemon juice freshly squeezed
• 1 teaspoon nori flakes toasted
• 1 teaspoon capers
• ½ teaspoon salt
• ¼ teaspoon black pepper freshly ground
• ¼ teaspoon Dijon mustard

Instructions

• Add all ingredients to a blender and process until completely combined.
• Serve over romaine lettuce and refrigerate any leftovers.

Notes

• Double It Up: Make a double (or triple!) batch to make sure you have leftovers for another day. 
• To Nori or Not to Nori: If that seaweed flavor is not your favorite, feel feel to substitute a few teaspoons of nutritional yeast instead. 
• Olive Oil is Optional: You can swap out the olive oil for any oil of your choice. For a lighter flavor and texture, choose sunflower oil. All-purpose vegetable oil works great, too. 

Nutrition

Calories: 123kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 309mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg

The post Vegan Caesar Dressing appeared first on World of Vegan.

Embracing a plant-based lifestyle doesn’t mean bidding farewell to the indulgent richness of buttery goodness. Whether you’ve recently learned about the atrocities of dairy farming, you’re looking to switch to more sustainable food choices, or you recently learned about the power of a plant-based diet for human health, you’ve come to the right place.

Butter is one of the easiest dairy-free switch-outs you can make in your fridge (aside from replacing cow’s milk with plant-based milk). With the abundance and quality of vegan butter products in the marketplace today, you can easily replace it without tasting the difference. And plant-based butter works just the same in recipes and cooking.

Whether you need some butter to spread on a grilled cheese, blend with sugar in a vegan birthday cake with dairy-free buttercream frosting, butter your morning toast, or melt on a baked potato, this guide to vegan butter has got you covered! And if homemade staples are your thing, we’ve got the BEST easy vegan butter recipe for you.

100% Vegan Butter Brands

We tried out these vegan butter brands and can attest that they’re all delicious and 100% vegan!

Earth Balance

This is the go-to dairy-free butter many vegan households—and it’s one of the most widely available! Earth Balance vegan butter tastes just as great as butter…many people like it even better! They have dozens of varieties, including whipped butter and baking sticks.

You can’t go wrong with any of the Earth Balance line of dairy-free butters, but when it comes to baking, their butter (and shortening) sticks replace the dairy versions with ease and delicious taste.

LeGrand

This coconut oil-based buttery spread can be used to butter toast or to make decadent sauces. This Quebec-based company offers a sea salt and unsalted variety which contains certified organic and non-GMO ingredients.

Miyoko’s Creamery European Style Cultured Vegan Butter

Brace your taste buds for this creamy butter. This is the good stuff so you want to use it where you are really going to taste it. I use it as a premium spread when I have a high-quality baguette or am making a special piece of toast. It will elevate anything you spread it on. It’s organic, non-GMO, and made without palm oil. It’s quickly becoming more accessible and can now even be found at Trader Joe’s! 

Miyoko’s vegan butter is also my go-to for popcorn. Melt a few pats and drizzle it over a freshly popped batch of kernels along with a few pinches of sea salt and a generous sprinkling of nutritional yeast for a game changer. It’s equally delicious slathered on freshly grilled corn on the cob.

Melt Organic

This rich and creamy organic spread is a favorite among many. It uses a blend of fruit and plant-based oils. Melt also recently launched vegan butter sticks that are optimized for baking with oils that are not high in omega 6 ALA’s (such as soybean, canola, and safflower).

Naturli’

This butter is 100% plant-based with a rich and buttery taste. It’s designed to be used just like butter, from spreading onto bread to sautéing and baking. Made from a blend of shea butter and coconut oil, this product contains mostly organic ingredients and is free of palm oil.

Wayfare Organic Dairy-Free Whipped Butter

Wayfare recently rebranded and is becoming quite a hot choice in the vegan scene. Their packaging is now modern and sleek, and their dairy-free products are quite good. Their butter is gluten-free, organic, non-gmo, soy-free, and parve, so it ticks many boxes.

The ingredients include: water, butter beans (neat!), coconut oil, sunflower oil, sea salt, cultured dextrose, sunflower lecithin, konjac root powder, natural flavor, and turmeric powder.

Wild Creamery Dairy-Free Oat Butter (European Style Butter Alternative)

Wildbrine is a rising vegan brand that was originally known for their kimchi. But they’ve recently branched out to offer a whole line of dairy-free dips, dairy-free cream cheese, and vegan butter!

Wild Creamery plant-based butter is made with: coconut oil, water, sunflower oil, cashews, and 2% or less of: sunflower lecithin, yam, sea salt, cabbage, oats, lactobaccillus cultures, cultured dextrose. 

The Cultured Kitchen Better Buttah

One of the smaller brands on the list, you’ll be lucky to find this butter in specific natural foods stored and regions of the United States.

The original butter ingredients couldn’t be more simple: sunflower oil, sustainable palm oil, water, turmeric, and Himalayan sea salt. That’s it!

They also offer several fun varieties including garlic chive butter and even a sweet cinnamon date vanilla butter. Delicious. 

Butter Brands With Vegan Options

I Can’t Believe It’s Not Butter It’s Vegan

This notorious brand recently came out with a vegan version of their butter spread. It’s 100% non-dairy and Vegan Action Certified.

Country Crock Plant-Butter 

Longtime butter brand Country Crock finally joined the flock in releasing a dairy-free butter! You can find it at many mainstream grocery stores in the U.S. 

Nutiva Organic Buttery Coconut Oil

This a versatile, all-purpose cooking oil, but also doubles as a delicious butter alternative.

Land O Lakes Vegan Butter (“Plant-Based Creamy Spread”) 

This massive dairy company that has been in the news time and again for their mistreatment of dairy cows is the last brand we’d ever want to support. But even they are now offering their own vegan butter!

BEWARE: Smart Balance Vegan Butter (Most Butters from Smart Balance Aren’t Vegan!)

This dairy-free butter spread has been around forever and is available at just about any mass grocery store—but beware, most Smart Balance butters are not vegan! Most varieties have vitamin D added, which they source from sheep’s wool oil (lanolin). 

Whole Food Alternatives to Butter

It’s easy to find vegan butter in virtually all major grocery stores today, but before we go into the list of vegan butter brands to look for, let’s talk about some healthy plant-based alternatives you can use instead of butter! Here are our top two options for a vegan butter substitute. 

Refined Coconut Oil

If you want to keep things really simple you can use refined coconut oil in place of butter. Coconut oil is solid at room temperature, and liquid when heated, so you can spread and melt this spreadable oil on hot toast. Note that you’ll want to sprinkle some salt on top to get that true buttery vibe as butter is traditionally loaded with salt and coconut oil doesn’t have any. 

But what about that coconut-y flavor? If you’re not into coconut, just get “refined coconut oil,” which has zero coconut flavor. If you want the coconut flavor, choose unrefined coconut oil (aka unfiltered coconut oil), which can be delicious in sweet recipes, or on toast or pancakes with some cinnamon and sugar!

You can also use coconut oil in your favorite recipes just as you would dairy butter! You can cook with it, bake with it, melt it, dollop it on a steaming stack of pancakes, etc. Virtually any recipe that calls for butter will work with coconut oil instead!

Avocado

Avocado is often considered “Nature’s Butter”—because you can mash and spread it on toast just like you would butter! It has that same desired fatty, delicious, savory vibe. Add a little salt (and maybe a dash of garlic powder), and you’ve got better-than-butter toast that’s actually nutritious. Thanks, nature! 

What to Consider When Picking a Vegan Butter?

What About Palm Oil? 

When you start looking into vegan butter substitutes, you’re likely to find palm oil on thee ingredient list of many. Most of the vegan butter brands use “sustainably sourced” and “ethically sourced” palm oil, but many still choose to support palm-oil-free options. Here are some fabulous palm-oil-free vegan butters:

• Miyoko’s Cultured Butter (coconut oil and cultured cashew milk base)
• Milkadamia Buttery Spread (macadamia nut base)
• Kite Hill Plant-Based Butter (almond base)

What About Plastic? Is There A Plastic-Free Zero-Waste Vegan Butter?

Yes, many plant-based butters come in plastic tubs. Even though these are usually recyclable (wash them first!), it’s much more sustainable to skip the single-use plastic altogether. Here is one vegan butter brand that uses plastic-free packaging:

• Miyoko’s Cultured Butter (packaged in cardboard)

What’s the Best Organic Vegan Butter? 

First of all, round-of-applause to you for choosing organic! Several of the brands listed above carry organic options, while a few are organic across their entire line of plant butters. Here are a few (of many) organic vegan butter options:

• Miyoko’s Butter (always organic)
• Earth Balance (organic butter options)

With so many dairy-free butter options, your only challenge is which to try first! Have fun with it—and enjoy!

Frequently Asked Questions

The post Vegan Butter Brands appeared first on World of Vegan.

So, get ready to jazz up your breakfast or snack routine with the magic of vegan chia seed pudding. This delightful treat is not only tasty but also packs a nutritious punch. You’ll discover how a handful of shelf-stable ingredients can whip up a bowl of creamy goodness that your taste buds and body will thank you for.

It’s time to sneak into the pantry for chia seeds, sweetener, and other essentials so we can start this vegan pudding party!

Why This Chia Seed Vanilla Pudding is So Awesome

If you’ve always been intrigued by chia seed pudding, this is the time to give it a try. Chia seeds are magic! Once you try this beginner-friendly recipe, you’ll be completely hooked.

• Incredibly Easy to Make: With just a few staple ingredients and a minute of mixing, you’ll have a yummy dessert in just a few hours. No fancy equipment needed!
• Super Healthy and Satisfying: You’ll be fortified with extra fiber and a powerful dose of plant-based protein in every bite.
• Meal Prep Friendly: Save time and energy by whipping up a batch the night before. Lasts for up to five days in the fridge!
• Very Versatile: Feel free to change up the flavors by swapping plant-based milks, extracts, fruits, and/or sweeteners. Any flavor you love is up for grabs!
• Dairy-Free Deliciousness: This pudding is perfect when you get a craving for something creamy and cool. All without any animal products.

Ingredient Notes

Healthy, whole food ingredients are the reason why this recipe works so well. It’s a delightful dessert to have on hand and it gives you the building blocks for creating your own personalized version of plant-based pudding. Let’s highlight the stars of this superb snack:

• Chia Seeds: Both black or white chia seeds (or a mix of both) would work in this recipe. If you’re wanting a less seedy appearance, choose white. Shaking the container well after adding the liquid (at least once) is the secret for a thick and creamy pudding.
• Plant-Based Milk: Use your favorite dairy-free milk for best flavor. If possible, choose a thick and creamy type such as soy, cashew, or oat. Experiment with flavors—chocolate or strawberry would be yummy choices!
• Vanilla Extract: This ingredient helps to make the sweetener taste more like caramel and adds a mellow undertone. Feel free to swap it out for another extract that you love, like almond, coconut, or citrus.
• Maple Syrup: A natural sweetener which gives the pudding a slightly sweet, but also earthy flavor. If maple syrup doesn’t work for you, you can substitute agave nectar, vegan honey, or sweetener of choice.

How To Make the Best Vanilla Chia Seed Pudding

You won’t believe how easy it is to make chia seed vanilla pudding. How long does it take to make chia pudding? Only five minutes to create and a few hours to set. Simply mix up your ingredients, shake, and let set. This is a fantastic recipe to make the night before because it’ll be ready as soon as you wake up!

Step 1: In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup.

Next, Step 2: Mix well until no chia clumps remain, close the lid, and set in the fridge.

Finally, Step 3: After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don’t clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 

Servings Suggestions and Tips

Sure, you can scoop this light and delicious pudding right out of the jar, but it’s even better served up in a special way. It’s time to break out your best glassware and festive serving cups and rummage around for tasty toppings. Let’s pull out all the stops for the perfect pudding presentation!

• Divine Dessert Decoration: Serve in small ramekins and add a flourish of favorite toppings such as fresh berries, sliced fruit, granola, homemade strawberry chia jam, a vegan chocolate mousse, or rich and creamy vegan whipped cream.
• Mouthwatering Meal-Prep Snacks: Divide into single-serving ramekins like these mini tulip Weck jars. Store in the fridge until ready to enjoy. 
• Refresh and Reuse: If you’re a dairy-free yogurt lover, you can reuse the Oui yogurt glass jars. Then, you can order beautiful bamboo lids like these that fit them. They make perfect chia pudding jars!
• Fun with Flavors: Is vanilla a little too tame for you? How about trying lemon, orange, raspberry, coconut, or other extracts instead? For a more jelly-like consistency, try using fruit juice instead of plant-based milk. Our favorite flavors include cherry, grape, pineapple, and apple.
• Appealing Additions: We can’t resist adding pleasing little pops of flavor or color to our delightful desserts. Be silly and spontaneous by showering on some edible glitter, vegan sprinkles, shaved coconut, chopped nuts, tiny vegan candy pieces, or vegan oreo cookie crumbles!

How To Store Vegan Chia Seed Pudding

If you have any leftover pudding, no problem! Store any remaining vanilla chia pudding in a covered mason jar or container with lid. It will stay fresh for up to 5 days in the fridge.

Frequently Asked Questions

More Healthy Vegan Pudding Recipes to Try

• For a fresh and zesty flavor, try this smooth and creamy Easy Vegan Lemon Custard.
• Chocolate Lovers, you can’t go wrong with a luscious spoonful of this Silken Tofu Peanut Butter Chocolate Pudding or silky Vegan Chocolate Mousse.
• Tap into the past with this nostalgic and nosh-worthy Dairy-Free Tapioca Pudding.
• Nutty and sweet, you’ll fall in love with this PB&J Chia Pudding Parfait—a fun twist on a classic sandwich flavor.

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Vanilla Chia Seed Pudding

Ditch the dairy and pump up your plant-based protein with this delicious chia seed pudding! Using only four ingredients, this recipe is as easy as it is delicious. Great for meal prep and excellent for an on-the-go breakfast, snack, or dessert!

Course Breakfast or Snack, Dessert

Cuisine American

Keyword vanilla chia seed pudding

Prep Time 5 minutes minutes

Setting Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 214kcal

Author Michelle Cehn | World of Vegan

Equipment

• 1 wide mouth mason jar quart size

Ingredients

• ½ cup chia seeds any color
• 2 cups plant-based milk of choice unsweetened
• 2 teaspoons vanilla extract
• 3 tablespoons maple syrup

Instructions

• In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup. Mix well until no chia clumps remain, close the lid, and set in the fridge. 
• After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don't clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 
• To serve for dessert: divide into serving ramekins and decorate with toppings like fresh berries, sliced fruit, granola, homemade strawberry chia jam, or a vegan chocolate mousse. To meal prep as snacks: divide into single-serving ramekins like these mini tulip Weck jars and store in the fridge until ready to enjoy. 

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Notes

Chia pudding will stay fresh for up to 5 days in the fridge. 

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Sodium: 62mg | Potassium: 182mg | Fiber: 8g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 323mg | Iron: 3mg

The post Vanilla Chia Seed Pudding appeared first on World of Vegan.

The centerpiece to any great celebration is always cake. While all cakes are invited to my parties, absolutely nothing beats this vegan ice cream cake. Stacked up high with layers of creamy vegan ice cream and chopped nuts, tucked in a crust made from blended Oreos, and decorated with chocolate drizzle or frosting and with sprinkles, every slice is a riot of flavors, colors, and textures. Whether it’s summer or winter, every last bite will be gleefully gobbled up before a single drop can melt away.

It may sound like an impossible dream once you’ve gone vegan, but you’ll be thrilled to discover that’s not the case! Making your own ice cream cake without any dairy or eggs is surprisingly easy, if not downright fun. This recipe comes from The Vegan Friendly Cookbook by Michelle Cehn and Toni Okamoto. It’s a recipe passed down from Toni’s mother-in-law, Jolene Shapiro. Enjoy!

Why You’ll Love This Recipe

• No experience necessary – Not a baker? Never made ice cream before? No problem! The most important skill you need here is patience since it simply takes time for the layers to set properly. Everything else is more assembly than cooking. You can even get the kids in the kitchen to help!
• Make ahead – Since this cake can just chill out in the freezer until it’s party time, not only can it be made well in advance, but it’s also much better if you do. That will ensure it’s perfectly set and sliceable while you have a chance to enjoy the party.
• Any flavor goes – Mix and match to make your favorite combinations. Absolutely any ice cream is fair game, which you can then pair with all your favorite cookies, candies, and sweet toppings.
• Gluten-free options – Double check labels and select gluten-free cookies to make this a treat for those with celiac disease too.
• Crowd-pleasing – This one is foolproof. Who could resist the lure of ice cream cake? Young or old, vegan or not, everyone will LOVE this treat.

Key Ingredients in this Ice Cream Cake

Vegan ice cream: I scream, you scream, we all scream for vegan ice cream! Whether it’s made from oats, soy, coconut, pea protein, or any combination, everything goes here. Just make sure that you picking up a full pint (16 ounces) and not a downsized container, since some manufacturers have started packaging a scant 14 ounces at a time to boost their bottom line.

Oreo-style cookies: Chocolate wafer cookies with a vanilla crème filling is the classic combination, but you have plenty of opportunities to add even more flavor to this layer! And yes, Oreos are vegan! You can also find other brands like Back to Nature. You’ll just blend these up with vegan butter in the food processor to create your delicious cake crust.

Vegan butter: Since vegan butter becomes solid at cold temperatures, it acts as a binder here for the crust, while preventing the cookie layer from getting too soggy.

Chopped peanuts: Go nuts! For a crunchy, salty contrast to the sweet and creamy ice cream, classic peanuts always satisfy. If you have a nut allergy, though, you can always swap them out for pepitas, sunflower seeds, or simply more sandwich cookies.

Melted chocolate: For aesthetics and flavor, you can’t top a generous drizzle of chocolate. This could be just straight up melted chocolate, chocolate ganache, homemade magic shell, or even chocolate syrup.

Chocolate and buttercream frosting: Don’t leave your creation naked; frosting is a fun and easy way to make it look amazing. If you don’t want to make your own, you could take a shortcut here with store-bought frosting too. Most flavors of Duncan Hines frosting are “accidentally” vegan, but always check labels to make sure.

Sprinkles: Add a dose of magic and happiness to your dairy-free ice cream cake by shaking on your favorite brand of vegan sprinkles! These days there are lots of colorful sprinkles, sparkly sprinkles, and all sorts of fun-shaped sprinkles that are made without the dreaded confectioners glaze (which isn’t vegan). Yay, sprinkles!   

Flavor Combination Ideas

Not sure where to start, or simply overwhelmed by the endless possibilities? Here’s a cheat sheet for some of our favorite pairings.

• Cookie Monster: Cookie dough ice cream on the top and bottom, crunchy chocolate chip cookies, vanilla frosting. Top with whole, mini chocolate chip cookies, or Cookie Crisp Cereal pieces!
• Neapolitan: Strawberry ice cream, vanilla ice cream, chocolate sandwich cookies, and chocolate and vanilla frosting. Top with fresh strawberries and mini chocolate chips.
• Grasshopper: Mint chocolate chip ice cream, chocolate ice cream, mint-chocolate sandwich cookies, and chocolate frosting.
• Chocolate-Covered Strawberry/Cherry: Chocolate ice cream, strawberry or cherry ice cream, double chocolate sandwich cookies, and chocolate frosting. Top with lots of melted chocolate and fresh strawberries or maraschino cherries.

Recipe for Success

If this is your first time making an ice cream cake, don’t sweat it! Here are some tips to party-perfect results.

1. Make sure the ice cream has been “tempered” before adding it to the cake pan. That means slightly softened. All you need to do is let it sit out at room temperature for about 10 minutes so it’s not frozen solid, but not yet melted. This makes it much easier to spread smoothly.
2. Press the ice cream layers down firmly to remove any air bubbles for an even, flush fill.
3. Keep your kitchen as cold as possible so the ice cream doesn’t melt while you work with it. If that’s not possible, take breaks between each step, putting your cake back into the freezer to re-solidify.
4. To make cutting the cake easier when it’s all said and done, run your knife under hot water before each slice, wiping the blade off on a clean kitchen towel to keep the cuts neat.

Tips for Storing and Saving Your Ice Cream Cake

Make your cake well in advance of your party so you can simply enjoy the festivities. Keep it in the pan to prevent any other items from bumping into it, cover with a layer of plastic wrap, and label clearly. It should keep in the freezer for up to 6 months.

When you’re ready to serve, transfer it to the fridge and let sit for 20 – 30 minutes before slicing so it’s not rock solid. Add any fresh fruits or final garnishes right before bringing it out to the table.

Return any uneaten pieces back to the freezer immediately so they don’t melt away!

More Frozen Dessert and Vegan Ice Cream Recipes

If you’re looking for more delicious vegan dessert recipes, take a peek at our favorites below. You can also find amazing vegan bakeries and bakers who ship nationwide! What at time to be alive.

• Vegan Matcha Chip Ice Cream
• Vegan Creamsicles
• 3-Ingredient Watermelon Gelato
• Vegan Rocky Road Ice Cream
• Chocolate-Dipped Banana Pops
• Minimalist Mango Berry Nice Cream
• Vegan Drumsticks

If you’re more of a frosty froyo fan, make sure to check out our guide to the best dairy-free frozen yogurts (plus recipes!)

Equipment You’ll Need

• Food processor: to blitz the cookies together to make the crust.
• Springform pan: to press the cake into and be able to get it out once it’s frozen solid!
• Parchment paper: to prevent sticking.

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Vegan Ice Cream Cake (Dairy-Free)

The only thing better than our vegan birthday cake recipe is this vegan ice cream cake! Made with store-bought pints of vegan ice cream reshaped into a double-level ice cream cake with an Oreo cookie crust and a layer of crunchy chopped peanuts, this is everyone’s favorite cake. And guess what? It takes less than 30 minutes to make! No baking — this is the vegan easiest cake recipe you’ll ever make. The recipe commes from The Friendly Vegan Cookbook and originated in the kitchen of Jolene Shapiro, a masterful vegan mama who was thrilled to share her widely loved recipe. Enjoy!

Course Dessert

Cuisine American

Keyword dairy-free ice cream cake, ice cream cake, vegan ice cream cake recipe

Prep Time 30 minutes minutes

Freezing time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 8

Calories 305kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 2 1-pint containers vegan vanilla ice cream (or flavor of your choice)
• 2 1-pint containers vegan ice cream in a flavor other than vanilla (we recommend using the same flavor, but feel free to go wild and mix it up if you prefer)
• 1 14.3-ounce package Oreos (or nutter butters or other vegan cream filled sandwich cookies)
• ½ cup vegan butter at room temperature
• 2 cups chopped peanuts or another package of cookies that you can lay flat for the middle layer, divided

Instructions

• Take the ice cream out of the refrigerator and allow it to thaw on the counter while you prepare the crust.
• In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined.
• Line a springform pan (8 inches wide × 3½ inches deep) with parchment paper. To do so, cut one piece of parchment to the size of the bottom of the pan, and cut another strip to wrap around the sides.
• Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pan. (This will leave the sides of the cake exposed so you can see the layers, but if you’re worried about the ice cream melting, you can press the cookie mixture up the sides of the pan, too, for a crust that will keep the ice cream well contained while serving.)
• Scoop the vanilla ice cream out of the cartons and spread it into an even layer over the cookie mixture.
• Evenly spread 2 cups of the chopped peanuts (or sandwich cookies laid flat) over the vanilla ice cream.
• Scoop the other-flavored ice cream over the peanuts and spread it into an even layer. (If you added cookie mixture to the sides of your pan and there is any excess reaching above the sides of the ice cream, cut the excess away so the cookie mixture is level with the ice cream cake.) Lay a piece of parchment paper over the open top of the springform pan, and press the parchment against the ice cream until it’s tightly packed.
• Place the ice cream cake in the freezer and allow it to harden overnight or for at least 12 hours.
• Remove the ice cream cake from the freezer, invert it onto a plate, and undo the springform pan. Flip the cake onto a serving plate or cake stand.
• Top the cake with any of the optional decorations. Serve the cake immediately or return it to the freezer until you are ready to serve.

Notes

• Optional Decorations – melted chocolate, chocolate shell, chocolate glaze, vegan rainbow sprinkles, chocolate or buttercream frosting, chopped peanuts, and/or fruit.
• Presentation Tip – “If presentation is important and you want clean lines, then pop the bottom layer of vanilla ice cream back into the freezer to firm up before adding the next layer of ice cream on top.” —Emily R.

Nutrition

Calories: 305kcal | Carbohydrates: 6g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Sodium: 96mg | Potassium: 275mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 40mg | Iron: 1mg

This vegan ice cream cake recipe was created by Jolene Shapiro and originally published in The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Gorgeous vegan ice cream cake photos by the incredibly gifted vegan photographer Zhoro Apostolov.

The post The Perfect Vegan Ice Cream Cake (Easy and Dairy-Free) appeared first on World of Vegan.

Thankfully, we now live in a world where dairy is no longer the only route to creamy indulgence—yippee! With that said, we’ve collected a list of the top tasty vegan ricotta cheese brands. You’ll find many delectable, dairy-free alternatives that will certainly delight your palate. Plus, we’ll sweeten the deal with an enticing Vegan Ricotta cheese recipe that will totally knock your socks off.

If you’re ready to delve into all things creamy and cheesy, let’s get started!

What is Ricotta Cheese?

Ricotta cheese is a creamy, soft cheese of Italian origin made from the whey leftover during the production of other cheeses like mozzarella and provolone. It has a slightly grainy texture and a mild, slightly sweet flavor, making it a versatile ingredient in both savory and sweet dishes.

Some popular recipes made with ricotta cheese include:

• Lasagna (or Lasagna Soup)
• Stuffed Shells
• Ravioli
• Crostini
• Charcuterie Boards

While traditional ricotta is made from dairy, vegan alternatives have become increasingly popular, using plant-based ingredients to recreate its texture and taste.

Is Ricotta Cheese Vegan?

Traditional ricotta cheese is not vegan because it uses whey from cow’s milk (or possibly goat’s milk). Dairy-free ricotta cheese brands use tofu, almond milk, or cashews as a base.

The nubbly-bubbly texture is more difficult to create without the animal products, but the brands below have worked their magic and made us proud!

Best Vegan Ricotta Cheese Brands

Navigate the vegan ricotta cheese corner with our handpicked list of standout brands. They offer a variety of rich and creamy plant-based choices to enhance and flavor your favorite dishes. From a luscious lasagna dinner casserole to a light and crispy bruschetta appetizer, these cheeses have got you covered—delish!

Kite Hill

Plant-based ricotta cheese by Kite Hill is artfully crafted from almond milk and captures the flavor and texture of traditional Italian ricotta. It has a lovely, velvety texture and rich, nutty undertones, making it a versatile and delectable dairy-free choice. Also available in a whipped version.

New Roots

Dairy-free “La Cotta” from New Roots is a European-inspired ricotta cheese with a foundation of organic cashews. This brand boasts a light, creamy, artisanal texture, and a wonderful blend of flavors. Lactose-free and made in Switzerland.

Reine

Reine’s vegan almond ricotta offers a smooth and creamy dairy-free alternative, providing a mild and neutral flavor perfect for a wide range of savory and sweet dishes. This non-melting variety is perfect hot or cold and contains no coconut oil, gums, or starches.

Tofutti

Better than Ricotta from Tofutti is a versatile and soy-based option with a creamy consistency, making it a convenient addition to your plant-based recipes and a go-to choice for those seeking a mild, neutral flavor. Excellent for pasta, lasagna, cheesecake, pizza, cannoli, salads, bruschetta, and adding to flatbreads.

Treeline

Treeline’s delicious non-dairy cashew ricotta uses a foolproof formula of creamy cashews and live, active cultures. The beautifully balanced flavor has a subtle tanginess, delivering a versatile, dairy-free choice for all ricotta lovers. Their blend is also free of soy, gluten, and lactose.

Dairy-Free Ricotta Cheese FAQs

How To Make Vegan Ricotta Cheese

Although you can easily find vegan ricotta cheese recipes online, this tofu ricotta recipe from Allison Rivers Samson is our favorite! It’s a simple and delicious plant-based ricotta recipe for beginners, as well as a great choice for more experienced vegan cheese crafters.

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Vegan Ricotta Cheese Recipe

This recipe will free you from any fear you may have of tofu. Used as a blank canvas, tofu takes on the flavors of what it’s mixed with, and in this case, creates a robust, creamy, protein-rich cheese that can be added to any dish that calls for ricotta. Stuffed pasta shells, anyone?

Course Appetizer or Snack, Condiment, Dip, Spread

Keyword dairy-free ricotta recipe, tofu ricotta, vegan ricotta

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1.5 cups, about 8 servings

Author Allison Rivers Samson | The Dairy Freedom Cookbook

Equipment

• food processor

Ingredients

• 8 ounces extra firm tofu rinsed and squeezed to remove the water
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ½ cup fresh basil leaves sliced into ribbons or chiffonade
• ½ cup canned olives Allison’s favorite is Santa Barbara’s ripe green olives in a can
• 1½ teaspoons capers drained

Instructions

• In a food processor, purée tofu, olive oil, garlic, lemon juice, and salt. Process until desired smoothness is achieved.
• Add basil, olives, and capers. Pulse 2-3 times for a rough chop.

More Creamy and Delicious Vegan Cheeses

• For those that savory the “stinky” cheese, this Vegan Blue Cheese guide is your best bet!
• Bagel lovers will find a variety of wonderful creamy cheeses in the Vegan Cream Cheese collection.
• The perfect pizza needs just the right type of Vegan Mozzarella cheese, like these!
• There’s nothing bedda than chedda! Check out our Vegan Cheddar guide for all things cheesy.
• It’s hard to find just the right flavored feta, you might find this Vegan Feta round-up really helpful. Bonus, there’s a feta cheese recipe to try, too!

Vegan ricotta cheese recipe shared with permission from The Dairy Freedom Cookbook by Allison Rivers Samson and Michelle Cehn.

The post Vegan Ricotta Cheese (Best Brands + Tofu Ricotta Recipe) appeared first on World of Vegan.

With notes of buttered toast, hazelnuts, vanilla beans, molasses, bourbon, and so much more, caramel pairs beautifully with pretty much any ingredient you can imagine—even savory ones!  

Not long ago, vegan caramel was very hard to find, and the most devout caramel lovers learned how to make their own at home. But times are changing. Now you can find vegan caramel candies, dairy-free caramel sauces, and beyond.

Popular chocolate candy company OCHO is just one brand bringing plant-based caramel options to life. They made a splash with their recent launch of four chocolate-covered caramels, which might just be the most ooey-gooey vegan caramel to date.

However, if you’re struggling to find options in stores or just love trying new recipes at home, we have a luscious vegan caramel sauce recipe from Zacchary Bird’s new cookbook The Vegan Baker to share with you! It only requires 3 ingredients and is mostly hands-off!

What Is Caramel?

The only consistent, mandatory ingredient in caramel is sugar. That sugar is cooked over high heat until it dissolves and browns when it reaches 340 degrees Fahrenheit. Things start to get interesting when other components come into play.

• If nothing else is added at that point, the caramel will harden into a brittle hard candy when it cools.
• If a small amount of butter and cream is added, it can be turned into soft caramel candies.
• If a larger amount of butter, and especially cream, is added, it will remain a pourable liquid and become caramel sauce.

Most caramel recipes also include a liquid sweetener to prevent crystallization while cooking, in addition to vanilla and salt to accentuate the natural flavors.

A Brief History Of Caramel

The origins of caramel are murky and hotly debated, but it’s generally believed to be an Arabic invention that came about around 1000 CE. At that time, it was known as kurat al milh, which translates to “sweet ball of salt.” Made with simply boiled water and sugar, the resulting candy was hard and brittle. Americans are credited with being the first to add milk and fat around 1850, producing the soft, rich treats most beloved today.

Given its versatility, today you’re likely to find caramel as an option on coffee shop and dessert menus across the globe.

Is Caramel Vegan?

Caramel can be vegan, but it’s usually not. Beneath those amber brown waves, a lot goes into making this sweet treat. So, how can you tell if caramel is vegan?

Traditional caramel is not vegan, since it’s made with a ton of dairy; conventional butter and heavy cream, which are animal products.

However, more fine confectioners and candy companies are making conscious, compassionate choices to source plant-based alternatives instead. Full-fat coconut milk is a natural substitute for cream and there are numerous vegan butters now available too.

A good rule of thumb that unless it clearly says “vegan” on the label, it’s safe to assume that it isn’t. One notable exception is at Starbucks, where the caramel syrup is accidentally vegan, so you can still get your fix by swapping it for the non-vegan caramel sauce.

Read on to see a wide array of vegan caramel brands!

Vegan Caramel Candies

When sugar cravings hit, don’t worry, you have plenty of ways to satisfy your sweet tooth! A wide range of plant-based caramel treats can be found online, and increasingly at both natural and high-end grocery stores. These are the decadent vegan caramel candy brands you want to add to your cart ASAP!

Cocomels (100% Vegan)

One of the first mainstream vegan caramel candies, this humble coconut milk-based confection is now available in many flavors, such as espresso, pumpkin spice, and maple, plus chocolate-covered squares, bites, and even sugar-free options.

Smart Sweets

If you’re looking for a low-sugar caramel option, Smart Sweets makes one that’s fully plant-based! We’re talking just 1 gram of sugar for the entire bag. Instead of sugar, these golden nuggets are sweetened with allulose and stevia. They’re also gluten-free!

No Whey! (100% Vegan)

Though primarily a chocolate company, they offer a few classic candy bar look-alikes that include caramel fillings enrobed in a chocolate-y coating. The “No Tricks” bar is like a Twix, with a crisp cookie, while the “PeaNOT” includes nougat and velvety, vegan caramel.

OCHO (Look for the “Plant-Based” Label)

The new line of vegan caramels from the Oakland-based company OCHO has generated lots of buzz—and for good reason. They are a must try for caramel lovers. The OCHO plant-based caramel line includes four flavors: Classic, Cinnamon, Chocolate, and Coffee, which all come wrapped in a chocolate shell.

Each caramel square is individually wrapped so they’re perfect for sharing, adding to Easter baskets, and giving away for Halloween. Just be sure to look for the plant-based label, as they do also carry dairy-based products!

AvenueSweets

Made the old-fashioned way in giant copper kettles, these caramels are the real deal. Their plant-based options are the best sellers by far, for good reason! There are 16 different flavors to choose from so you can always snack happy.

Vegan Caramel Sauce Brands

Good caramel sauce is like the little black dress of the dessert world; it works for every occasion and never goes out of style. Here are the best brands to stock your pantry with to be always party-ready.

Hey Boo – Billed as an artisan product, this is the good stuff you’ll want to hide from the kids. It fully embraces its coconut base with a fragrant tropical aroma.

Date Lady – Coconut Date Sauce may not sound like much, but it’s truly greater than the sum of its parts. Each thick, gooey spoonful will have you coming back for more.

Bloom Caramel – Made in Oregon but turning heads across the US, these golden elixirs are award winning for a reason. Take your pick from vanilla, cardamom, or salted coconut caramel sauce… Or don’! Try one of each for the full experience.

Walden Farms – Your milage may vary in terms of taste here, but if you’re trying to cut sugar, fat, or carbs, this might be the answer to your prayers. The Caramel Dessert dip is primarily made from corn fiber and erythritol.

Nature’s Charm – Whether you go with plain Coconut Caramel Sauce or Salted Coconut Caramel Sauce, your dessert will thank you. A touch of coconut sugar is added in at the end for an extra malty richness.

Homemade Vegan Caramel Sauce

Vegan caramel sauce can be made exactly like the traditional version by simply swapping out the dairy with coconut products. It’s an easy process but may take some practice to perfect.

How To Make Vegan Caramel Sauce

1. Heat sugar with a small amount of water in a medium saucepan over medium heat. Swirl the pan to combine and avoid stirring with a spatula, as this can make the sugar crystalize, creating a grainy texture.
2. Eventually, the sugar will dissolve. The sugar syrup will be clear at first. Continue to cook, swirling the pan periodically, until it slowly develops a golden-brown color. When it’s dark, add either coconut oil or vegan butter along with full-fat coconut milk. Be careful as it may splatter.
3. Remove from the heat and add in salt and vanilla, if desired. It will continue to thicken as it cools.

Bubbling hot sugar syrup can be daunting for the uninitiated but fear not! There are other ways to make delicious, luxurious caramel sauce from dates, maple syrup, and brown sugar. You can find countless recipes online! Check out the full recipe in the recipe card below!

Recipes Featuring Vegan Caramel

Caramel Apples

Few foods are quite as nostalgic as caramel apples. The very sight of them can transport most people right back to memories of a childhood carnival or fair. This healthier spin on caramel apples is just as sweet, but without the sticky cavity-causing effect of traditional caramel apples. This caramel is made with Medjool dates and coconut milk!

Homemade Vegan Snickers Candy Bars

A caramel guide wouldn’t be complete without a nod to America’s favorite caramel-y candy, Snickers! While old-school Snickers certainly aren’t vegan or dairy-free, you can make your own that taste even better with this recipe!

Scotcharoos

Scotcharoos are a wildly popular midwestern treat that we’ve veganized. They are similar to Rice Krispies Treats, except that they are made with a caramel-like sauce instead of marshmallows, and they’re covered in butterscotch chocolate. They are easy to make and absolutely divine.

No-Bake Caramel Squares

These divine chewy caramel-y squares are like the healthier sibling of Scotcharoos (above). They take a little more effort to make, but they taste incredible and are also packed with nutrition.

Vegan Crème Brûlée

Create a fine-dining French dessert in your own kitchen with this Crème Brûlée recipe. The brown sugar on top caramelizes to create a crispy sweet shell that you’ll knock through with your spoon to get to the silky smooth interior. Bon appetit!

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Vegan Caramel Sauce (3 Ingredients)

Heating sugar in cream to high temperatures creates rich, complex flavors. This is a wet caramel, where sugar is mixed with a liquid before cooking. It's a hands-off process, but it requires close monitoring. Be cautious, as it can quickly turn from blonde to burnt; consider removing it from the heat slightly lighter in color, as the sugars continue to cook off the stove. An ice bath can also be used to stop the cooking process when it reaches the perfect amber color.

Course Condiment, Dessert

Cuisine American

Keyword dairy-free caramel, vegan caramel, vegan caramel sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 187kcal

Author Zacchary Bird | The Vegan Baker

Ingredients

• 1 ¼ cup vegan cream (300 ml)
• 1 cup brown sugar (200 g)
• 4 tablespoons vegan butter (60 g)
• 1 teaspoon pure vanilla extract optional

Instructions

• In a saucepan, whisk together the cream, sugar, butter, and vanilla, if using, over medium heat. Lightly slosh the liquid around the pan as it dissolves, then avoid stirring the solution once it comes to the boil.
• Maintain a simmer to keep it gently bubbling for 10-15 minutes, until the caramel turns from a light blonde to brown – don’t make it too dark! – and begins to thicken.

Notes

Keep the caramel in a jar in the fridge for up to a month. Gently reheat and give it a good stir before using.

Nutrition

Calories: 187kcal | Carbohydrates: 20g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 37mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

This article was written with support from OCHO, a phenomenally vegan-friendly candy company that makes some of the best vegan caramel candies on the planet. We only feature brands we sincerely adore, and we very much hope you have a chance to try them.

Vegan Caramel Sauce recipe shared with permission from The Vegan Baker by Zacchary Bird, published by Smith Street Books, October 3 2023. 

The post 15+ Vegan Caramel Candies, Sauces, and Recipes appeared first on World of Vegan.

Conventional whipped cream is exactly that: Heavy cream that’s been vigorously whipped, trapping a matrix of tiny air bubbles until the whole mixture has roughly doubled in volume and is stable enough to hold its shape. This is possible thanks to the unique combination of fats and proteins found in the dairy base, but that’s not to say that only animal products can produce this magical transformation.

Anything dairy can do, plants can do too (and often even better)!

What Is Vegan Whipped Cream?

Like the wide array of non-dairy milks on the market, the base for vegan whipped cream can come from pretty much any nut, seed, or grain under the sun. Popular choices include almonds, oats, and coconuts. Sweeteners are added for flavor, along with stabilizers and thickeners so your finishing touches can stand up to scrutiny under the spotlight. This is industry standard for dairy-based whipped cream options as well.

BEWARE of so called “lactose-free” options! These may still be made from dairy derivatives and are thus not vegan or pareve for those keeping kosher.

Ready-to-use options are packaged in aerosol spray cans in the refrigerated section or in plastic tubs nearby the ice cream in the freezer aisle.

Vegan Whipped Cream Brands

Whipt

The brand Whipt is entirely dedicated to plant-based whipped creams sold in spray canisters with modern and fun designs. They have several varieties including: Oat, Almond, and Coconut, which are all dairy-free.

Gay Lea Whipped Topping, The Original, Real Coconut

Made from luscious, pure coconut cream, you can rest assured that this is both a tasty and safe option that everyone can enjoy. In addition to being certified vegan, it’s also lactose-free, dairy-free, gluten-free, and cholesterol-free. You can scoop up some great deals at discount grocers if you keep you eyes peeled, such as Aldi’s and Trader Joe’s, particularly around the winter holidays.

Reddi-wip Whipped Topping, Non-Dairy

One of the single most recognizable brands of whipped cream packaged into a spray can on the market, Reddi-wip has been the default dairy option for almost 75 years. In 2018, they changed the game by releasing two distinct vegan alternatives, one made with Almond Milk and the other with Coconut Milk. Both are certified gluten-free and contain a scant 10 calories per 2 tablespoon serving.

Soyatoo

Though rarely seen on store shelves in North America, Soyatoo was a pioneer in the field of vegan dessert topping technology. This German company offers a Rice Whip and Soy Whip topping in refrigerated spray cans, in addition to liquid, whippable plant-based creams in aseptic boxes. These are most likely special-order items, though some gourmet and natural grocers still stock them.

Grocery Store Brands

In this competitive marketplace, many grocery stores have their own private label goods that are on par with top brand names. Whole Foods (365), Trader Joe’s, and Sprouts Farmers Market all have comparable vegan whipped creams that are either coconut- or oat-based. Best of all, these are sold at a lower price than most name brands, making it easier or more affordable to be vegan than ever.

So Delicious Cocowhip

For anyone nostalgic about the coolest whipped topping sold in the freezer case, Coco Whip a perfect replacement! Made with a base of coconut oil, this is an ideal ingredient in many recipes like chiffon pies and southern “salads.” Choose from Original for a thicker, more stable foam or Light to reduce the calorie load. Simply let the containers thaw in the fridge before use and they’ll be ready to go.

TruWhip Vegan Whipped Topping

Born from the lack of whipped toppings made from real, healthy ingredients, the Vegan line is one of the four lifestyle options. Soy is the only potential allergen in these GMO-free, gluten-free, preservative-free blends. Look for the teal-colored tubs nearby the ice cream and other frozen desserts.

Vegan Heavy Whipping Cream Brands

Several brands are now making heavy whipping cream, which is a liquid that you can whip into a fluffy whipped cream using a hand mixer or stand mixer. Here are the most widely available dairy-free heavy whipping cream brands in the United States.

• Silk
• Violife
• Let’s Do Organic
• Califia
• Country Crock

Vegan Whipped Cream Recipes

For a DIY approach, you have easy options to make your own vegan whipped cream from scratch! These are great ideas for anyone on a budget, looking to cut down on packaging, or simply enjoy their own homemade creations.

• Coconut Whipped Cream makes a classic dessert topping, decadent enough to eat with a spoon. It takes only three common ingredients so you can always be prepared to whip this one up on the fly.
• Aquafaba Whipped Cream utilizes the brine from a can of chickpeas to create a fluffy topping that’s almost like marshmallow crème in texture and flavor.
• Dalgona Coffee Whip makes a fluffy coffee flavored whipped cream out of instant coffee, sugar, and hot water. It started as a TikTok trend and became a household whipped coffee staple. It’s usually served over coffee drinks, but you can get creative and use it with other desserts as well!

Tips For Whipped Cream Success

There’s an art to using aerosol cans of whipped cream to their full potential, vegan or not. Here’s a few tips and tricks to keep in mind for best results.

1. Plan ahead and chill out. Whipped cream needs to be kept cold in order to dispense more easily, with better volume, and remain stable for longer. (If using frozen whipped topping from a tub, it should still be refrigerated, but fully thawed to reach the proper creamy consistency.)
2. Shake well. Keep the cap on to avoid any potential mess and give it a good shake for at least 30 seconds. The contents can sometimes solidify or clump up, so it’s a good idea to make sure they’re loosened and thoroughly mixed.
3. Point the canister straight down. Tilting it to the side will allow the gas to escape before it can fully push the contents out.
4. Keep it clean. Rinse the tip briefly under warm water after using and cover with the cap before storing leftovers back in the fridge. This will prevent it from clogging on the next use. Once opened, whipped cream options packaged in spray cans are best used within 1 to 2 weeks.

Best Vegan Dessert Recipes To Top With Whipped Cream

• Pie (Apple Pie, Chocolate Pie, Pumpkin Pie, or Sweet Potato Pie)
• Cake (Strawberry Shortcakes or Sponge Cake)
• Drinks (Cozy Hot Cocoa or Vegan Peppermint Mocha)
• Ice Cream
• Breakfast Waffles or Pancakes
• Mini Vegan Fruit Tarts With Puff Pastry

Vegan whipped cream is a delightful and guilt-free alternative that proves that compassion and sustainability can coexist with indulgence. Its creamy texture and rich flavor provide a delectable addition to a wide range of desserts and beverages, while also aligning with ethical and environmental values.

Whether you’re a committed vegan or simply looking to reduce your carbon footprint, vegan whipped cream invites you to savor the sweet taste of a better future, one dollop at a time. So, next time you reach for that bowl of berries or a steaming cup of hot cocoa, consider giving vegan whipped cream a try – it’s a small, yet significant step towards a kinder, greener world without sacrificing any of the flavor or enjoyment.

The post Vegan Whipped Cream (Best Brands + Recipes) appeared first on World of Vegan.

Making your own is super simple and quite quick. You just have to remember to soak your almonds overnight—which you can totally do, right? Next day, just blend them with as many cups of water as you like (depending on the consistency that you want). Strain it with a nut milk bag. Maybe add a pinch of sea salt and soft, juicy date before blending. That’s it! Can you believe how easy it is?

If you’re at all intrigued about this almond-y adventure, it’s time to take your milk to the next level!

What Are the Benefits of Making My Own Almond Milk?

Making anything by hand is usually time consuming but, in this case, it’s really not. The benefits of making your own plant-based milk truly outweigh the small amount of time that you put into it. If you’re still on the fence about blending up a batch, here are more reasons to surrender to the switch:

• Eco-Friendly – You’ll save the earth from more plastic and plastic-filled containers, not only from the containers that hold the milk, but also from choosing to buy from the bulk bins when you can. Bonus!
• Super Fresh – What could be better than milk made that morning to fill up your breakfast bowl, supplement your smoothie, or tip into your teacup? Pretty much perfect.
• Fantastic Flavor – When you mix up your own milk, you’re free to add whatever sweet or savory additions that you adore. Cinnamon, dates, maple syrup, coconut flakes, extra vanilla, pumpkin spice, cocoa powder, or even other nut combinations. The variety of fabulous flavors is endless!
• Craft Your Own Consistency – By having the amount of water within your control, you can have a luscious liquid with a thinner texture or a sweet, velvety cup of almond cream.
• Pass on the Preservatives – Plant-based milk made from scratch has absolutely no added chemical preservatives, thickeners, or other irritating ingredients that your body does not need. Although your beverage lasts only a few days, you’ll know that it’s completely free of unwanted and unnecessary additives.

How to Make Your Own Almond Milk

You can easily create your own milk using a blender and a nut milk bag.

What you’ll need:

• raw almonds
• Filtered water
• Sweeteners or flavorings (optional, such as dates or vanilla extract)
• High-powered blender
• Nut milk bag or cheesecloth
• Bowl or pitcher for straining

Step-by-Step Process

1. Soak the Almonds: Start by soaking one cup of raw almonds in water overnight or for at least 3 hours. Soaking softens the almonds, making them easier to blend and improving the texture of your almond milk.

2. Rinse and Drain: After soaking, drain and rinse the almonds thoroughly under running water. This helps remove any residual phytic acid and enzyme inhibitors.

3. Blend with Water: Place the soaked almonds in a high-powered blender and add filtered water. For a creamier milk, add less water, and for a thinner milk, add more. If you’d like sweetened almond milk, you can also add sweeteners (such as dates, maple syrup, or sugar) or flavorings (like vanilla extract, strawberries, or cocoa powder).

4. Blend Thoroughly: Blend the mixture on high speed until it becomes creamy and completely smooth. This may take a couple minutes. Using a high-powered blender like a Vitamix is crucial here as it ensures a smoother and more consistent texture. The powerful motor can break down the almonds more effectively, resulting in better almond milk.

5. Strain the Mixture: Place a nut milk bag or cheesecloth over a bowl or pitcher, and carefully pour the blended almond mixture through it. Squeeze and press the bag or cloth to extract as much liquid as possible. This process separates the almond milk from the almond pulp.

6. Store Your Almond Milk: Transfer the strained almond milk to a clean container or bottle. Homemade almond milk can be stored in the refrigerator for up to 3-4 days. Be sure to shake or stir it before using, as it may naturally separate over time.

Your homemade almond milk is now ready to use in coffee, cereal, smoothies, or as a dairy milk substitute in your favorite recipes.

Is a High-Powered Blender Necessary?

Using a high-powered blender, such as a Vitamix or Blendtec, is essential for making almond milk because it offers several advantages:

• Efficient Blending: High-powered blenders can thoroughly break down the almonds, resulting in a smoother and creamier almond milk.
• Quick Process: These blenders have powerful motors that reduce blending time, saving you both time and effort.
• Better Texture: The high speed and strong blades create a finer almond pulp, allowing you to extract more liquid and achieve a silkier texture.
• Versatility: High-powered blenders are versatile kitchen appliances that can handle a wide range of tasks, from blending smoothies to making nut butters and soups.

While a high-powered blender is an investment, it’s a valuable tool for those who frequently make homemade nut milk and other blended recipes, offering consistent and superior results.

7 Tips For Making The Tastiest Plant-Based Milk

Almonds are so healthy and should be a part of your daily dozen! Loaded with vitamin E, magnesium, and potassium, these little tear-shaped nuggets are also packed with calcium and phosphorus to help keep your bones healthy and strong. Here are some top tips for blending up the best beverage:

1. Almonds are not cheap so keep your eyes open for when they are on sale or buy them in bulk and store in tight glass containers in the fridge or freezer to keep them fresh.
2. Try using cold, filtered water for the best taste.
3. Store the milk in a bottle with a tight lid so you can give it a shake every time it separates inside the fridge.
4. If you’ve got the patience, slip off the skins before blending. (It’s kind of fun!) Doing this creates a much smoother, silkier plant-based milk after blending.
5. Experiment with both raw and roasted almonds. Raw almonds are healthier for sure, but roasted almonds have a really lovely flavor when made into milk. Give them both and try and see which one you like better.
6. For a thicker texture, try varying the amount of water that you add. Use 3 cups for the lightest liquid, 2 cups for a “half and half” substitute, or a single cup for more of a creamer consistency.
7. Wash your hands well before straining the milk. Yes, I know it sounds like a no-brainer, but if you were just cutting up garlic cloves, chopping up chili peppers, or clearing out the compost, you might end up adding extra flavors to your milk that you might not like. Eeek!

Of course, we don’t always have the time to make our own, and we need to have our store-bought favorites at hand. We tasted them and picked the best ones for you, check it out!

Exploring Other Nut Milk Varieties

Almond milk may be the most popular choice when it comes to plant-based milk alternatives, but it’s just one of many delicious options. All kinds of nuts and seeds can be used to create nutritious and flavorful nut milk, each with its own unique characteristics.

When you’re making your own nut milk at home, you can also mix several nuts together to get a deeper variety of nutritional elements and more complex flavor! Let’s explore a few fantastic nuts that can be blended with water and turned into creamy milk.

Cashews

Cashews are a versatile nut that can yield a creamy and mildly sweet nut milk. They are known for their smooth texture and are an excellent base for a rich and indulgent milk. Cashew milk is naturally lower in fat than almond milk, making it a great choice for those looking to reduce their fat intake.

Hazelnuts

Hazelnuts bring a delightful nutty flavor to the table and create a nut milk with a slightly sweet and earthy taste. Hazelnut milk is often likened to the flavor of hazelnut coffee creamer, making it a fantastic addition to your morning coffee or cereal. It’s also rich in vitamin E and can be a great source of antioxidants.

Walnuts

Walnuts have a distinctive, robust flavor and can produce a nut milk that’s on the heartier side. Walnut milk has a mild bitterness and a creamy texture, making it a unique option for those who appreciate a more intense nutty taste. Plus, walnuts are packed with omega-3 fatty acids, which are great for heart health.

Pecans

Pecan milk offers a slightly sweet and buttery taste that’s perfect for both sweet and savory dishes. It’s a great choice for baking, as it can add a delightful richness to desserts. Pecans are also rich in monounsaturated fats, providing a dose of healthy fats.

Brazil Nuts

Brazil nuts create a nut milk with a distinct flavor and a hint of natural sweetness. They are particularly known for their high selenium content, which can be beneficial for immune support. Brazil nut milk has a unique taste that may take some getting used to, but it can be a great addition to your nut milk repertoire.

Pistachios

Pistachios can produce a nut milk with a delicate and slightly savory taste. It’s a great option for those who prefer a more subtle nut flavor. Pistachio milk is also lower in calories compared to some other nut milks, making it a good choice for calorie-conscious individuals.

Macadamia Nuts

Known for their buttery and creamy texture, macadamia nuts translate beautifully into nut milk. Macadamia milk has a mild and slightly sweet taste that can be enjoyed in a variety of recipes. It’s a luxurious option that’s particularly suitable for lattes and creamy sauces.

Experimenting with different nuts for homemade nut milk is not only fun but also allows you to tailor your milk to your taste preferences and dietary needs. Whichever nut you choose, you’ll be adding a healthy and dairy-free alternative to your culinary arsenal.

Making Almond Milk with a Nut Milk Maker

Making almond milk at home has gotten even easier, thanks to the convenience of nut milk makers. These innovative kitchen appliances are designed to simplify the process of turning nuts into creamy, delicious nut milk. Simply add water to the basin, add your nuts or seeds and any other additions (sweeteners, extracts, fruit, cocoa powder, etc), and at the touch of a button you’ll have fresh creamy nut milk.

What Do Nut Milk Makers Actually Do?

Nut milk makers are specialized machines that streamline the nut milk-making process. They typically follow these steps:

• Soaking: Many nut milk makers have a built-in soaking feature that allows you to soak your almonds or other nuts for the recommended amount of time to soften them.
• Blending: After soaking, the nuts are blended with water to create a smooth, homogenous mixture. Nut milk makers have powerful blades that ensure thorough blending.
• Straining: The blended mixture is then automatically strained to separate the nut pulp from the liquid. This results in smooth, pulp-free nut milk.
• Heating (Optional): Some nut milk makers also offer a heating function, allowing you to enjoy warm nut milk straight from the machine.

Popular Nut Milk Maker Brands

Almond Cow: Almond Cow is a well-known nut milk maker brand that specializes in almond milk but can also make other nut and seed milks. It offers various settings to customize your milk, and it’s known for its user-friendly design. The Almond Cow is designed to make a full jug of milk with each cycle, so it’s ideal for families who drink milk regularly and are looking for a more eco-friendly option than store-bought milk.

Nutr: This is another popular choice with a versatile approach to nut milk making. It allows you to make a wide range of nut milks, nut butters, and even nut-based flours. It’s appreciated for its convenience and durability.

Milky Plant: Milky Plant focuses on simplicity and ease of use. It’s designed to make nut milk quickly and efficiently, perfect for those who want a straightforward approach to homemade nut milk. The milky plant is designed to make a small bottle of milk at a time, so it’s best for individuals who don’t consume a lot of milk, or who want freshly made milk each day.

When choosing a nut milk maker, consider factors such as capacity, ease of cleaning, and additional features like heating options or the ability to make nut-based spreads. With a nut milk maker, you can enjoy fresh, preservative-free almond milk and explore other nut and seed milk varieties in the comfort of your own kitchen.

How To Serve Up Your Almond Milk Recipe

So now that you’ve made your fresh and creamy almond milk, what can you do with it? Happily, there are hundreds of ways you can use this sweet, nutty beverage. Here are a few of our top favorites:

• Saturate Your Cereal – An oldie, but goodie. The first thing you might think of when it comes to a non-dairy milk is to pour it over your favorite cereal or granola. If you’re a serial cereal lover, you might need to make more than one batch.
• Choose Ch-Ch-Ch-Chia – Every time the word chia is mentioned, don’t you just picture a terra cotta head with sprouts coming out of it? If so, push it out of your mind and replace it with an image of this super thick and rich PB&J Chia pudding. If you switch out the peanut butter for almond butter, you’ll have double the almond awesomeness in every bite!
• Moo-less Smoothies – Let’s leave dairy milk to the darling little calves and whip up our smoothies with almond milk instead. Using almond milk instead of water creates a much creamier consistency with added vitamins, minerals, and healthy fats. So good.
• Love You A Latte – This homemade almond milk recipe is perfect when creating a creamy latte, cozy hot cocoa, or this comforting peppermint mocha. Save yourself some money and make your own delicious, dessert-like hot drink at home.

Simple Storage

This might be one of the few situations in which you’d actually be hoping to have leftovers! Unless you’re overloading your family on overnight oats with almond milk or making several large strawberry smoothies, you’re bound to have a cup or two remaining. Any almond milk that you’d like to save can be stored in a covered glass bottle or mason jar in the fridge for up to 4 days, though the taste is much better when fresh.

If you think you won’t be able to use your leftover almond milk before that time, pour it into an ice cube tray and freeze overnight. Once the cubes are completely frozen, store in freezer bags or sealed containers in the freezer for up to 3 months. Make sure to write the date on the bag or container so you don’t forget. Perfect for throwing into smoothies or adding to iced tea or coffee. Yum!

More Homemade Staple Recipes to Try

• Easy Vegan Butter
• Vegan Condensed Milk
• Oat Milk
• Vegan Nutella Hazelnut Spread
• Easy Almond Flour Crackers
• Vegan Parmesan Sprinkle
• Strawberry Rhubarb Compote
• Coconut Whipped Cream
• Easy Oil Free Hummus
• Pickled Onions & Carrots

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Homemade Almond Milk

Making your own homemade almond milk is surprisingly easy! With just a few ingredients, soaked almonds, a high-powered blender, and a nut milk bag, you can whip up your own creamy plant milk in minutes. Making nut milk from scratch is one of the easiest ways to save money, reduce packaging waste, and eat healthier.

Course Drinks

Cuisine American

Keyword almond milk recipe, homemade almond milk recipe, homemade nut milk, how to make almond milk

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 ½ cups

Calories 316kcal

Author Michelle Cehn

Ingredients

• 1 cup raw almonds soaked in water overnight
• 3 cups water
• 2 tablespoons maple syrup or your favorite sweetener
• 1 teaspoon vanilla extract
• pinch salt

Instructions

• Advance prep: add 1 cup of raw almonds to a bowl, fill with water, and place a cloth on top. Allow the almonds to soak overnight (or for at least 3 hours). Remove the cloth, drain the water, and proceed to the next step.
• In a high-powered blender, add the soaked almonds and 2 cups of water and blend on high until smooth.
• Add the remaining 1 cup of water, maple syrup, vanilla extract, and salt, and blend on high for one minute or until you have a silky smooth milk. There should be no remaining chunks of almond.
• Place your nut milk bag in a large bowl and slowly pour the blended milk into the bag. Using your hands, squeeze the milk through the nut milk bag, allowing the liquid to seep through as the almond pulp remains inside the bag. Continue until only a crumbly clump of almond pulp remains. Set the pulp aside (you won’t be using it for this recipe, but can use it in other recipes or add it to your morning smoothies).
• Pour almond milk into a container (such as a milk jug or mason jars) and store in the fridge until you’re ready to enjoy. Shake well before using and use within 5 days.

Video

Notes

If you prefer a lighter (less creamy) milk, add more water. If you prefer creamier milk, or milk to use as a coffee creamer, add less water. And of course you can adjust the maple syrup and vanilla extract to your liking.

Nutrition

Calories: 316kcal | Carbohydrates: 19g | Protein: 10g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 381mg | Fiber: 6g | Sugar: 10g | Vitamin A: 0.5IU | Calcium: 150mg | Iron: 2mg

If you’ve finally been convinced that making your own Homemade Almond Milk is the way to go, make sure to let us know what you think by leaving a comment and rating below! We’d love to hear about your favorite vegan almond milk adventures or plant-based milk memories. Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

The post Homemade Almond Milk appeared first on World of Vegan.

While we’re big fans of aged, cultured gourmet cheeses made with probiotics, we also understand that sometimes you’re in a hurry, and waiting for cheese to mature isn’t an option. Sometimes, you just want cheese pronto! If the idea of waiting days for your cheese to age doesn’t tickle your fancy, then this recipe will become your new best friend.

This vegan cheese recipe is not only a breeze to make, but also ready in under an hour! This creamy, herb-infused delight is both versatile and a crowd-pleaser, perfect for your holiday gatherings.

For this homemade vegan cheese, all you need to do is blanch some almonds in boiling water and blend all the ingredients together until they form a silky-smooth mixture. Afterward, pop it into the oven for a quick 20-minute bake. Once it’s done, allow it to cool slightly, shape it into a log, coat it with your favorite fresh herbs, and let it chill until you’re ready to serve.

How to Serve This Vegan Cheese

This versatile vegan cheese has been a World of Vegan favorite for years, with a wide range of delectable serving options. For the holidays and for entertaining, you can make a fancy charcuterie board and serve it with crackers, fresh veggies, bread, olives, dips, grapes, vegan meats, and more. You can also add it to sandwiches and various dishes.

• On Crackers: Keep it simple and spread this on your favorite crackers.
• Cheese Board: For special occasions and entertaining, create an impressive cheese board. Pair the cheese log with an assortment of crackers, fresh veggies, bread, olives, dips, grapes, vegan meats, and more for a delightful spread that will impress your guests.
• Hummus Board: Dish up this cheese on a fun hummus board which is a great snack idea for kids and adults alike.
• Pasta: Add a generous dollop of this creamy vegan cheese to your favorite pasta dishes for a rich and flavorful twist.
• Salads: Drizzle it over salads as a delicious dressing alternative or mix it in for an extra layer of creaminess. Sandwiches: Elevate your sandwiches by spreading this delectable cheese log for a gourmet touch.
• Bagels or Avocado Toast: Spread it on your morning avocado toast or vegan bagels (instead of cream cheese) for a creamy and flavorful breakfast. It would be especially delicious topped with this carrot lox!
• Tofu Scramble: Surprise your taste buds by incorporating this vegan cheese log into your tofu scramble; the flavor infusion will leave you amazed.

This can be used as a substitute for soft cheese or goat cheese in any recipe where their creamy goodness is desired. Enjoy the versatility and deliciousness this cheese log brings to your meals and gatherings!

Key Vegan Cheese Ingredients

Explore the essential components that come together harmoniously to create this luscious vegan cheese. These ingredients combine their unique qualities to produce a creamy, flavorful, and plant-based alternative to traditional dairy cheese.

Raw Almonds: These nutrient-packed nuts provide the base for the creamy texture of your cheese log. They bring a very subtle nutty flavor and a creamy consistency when blanched and blended. If you don’t have a high-powered blender like a Vitamix, opt for slivered almonds instead of whole raw almonds for easier blending.

Lemon Juice: The zesty lemon juice adds a refreshing tang that mimics the brightness of traditional cheese, enhancing the overall flavor profile.

Nutritional Yeast: A pantry staple for vegans, nutritional yeast contributes a savory, cheesy flavor without dairy, enriching your cheese log with depth and umami.

Garlic Powder: For those who love an extra kick of flavor, garlic powder can be added to give your cheese log a subtle, aromatic hint of garlic. This ingredient is optional—the cheese is still delicious without it!

Salt: A touch of salt elevates the flavors, balancing the sweetness of almonds and enhancing the overall taste.

Fresh Chives: These vibrant herbs, such as fresh chives, infuse your cheese log with a burst of color and a burst of freshness. You can experiment with other herbs of your choice to customize the flavor to your liking.

These carefully selected ingredients work in harmony to create a creamy, flavorful vegan cheese log that’s both delicious and versatile. Enjoy the natural goodness of plant-based ingredients in this delightful recipe!

How to Make Vegan Cheese

Blanch Your Almonds

If you’re new to blanching almonds, it’s easy and only takes a minute! Here’s how to blanch almonds.

1. Add water to a small pot.
2. Bring the water to a boil.
3. Add the raw almonds and allow them to cook for just one minute.
4. Drain and rinse the blanched almonds with cold water so they’re not too hot to handle.
5. Remove the skins by hand, by simply squeezing each almond and sliding the skin off.

Blend Your Cheese Mixture

In a high-powered blender, combine the blanched almonds, water, lemon juice, nutritional yeast, garlic powder, and salt. Blend until you get a soft slurry-like consistency. It doesn’t have to be perfectly smooth.

Bake Your Cheese

First, line a loaf pan. If you don’t have a loaf pan, that’s ok! Any baking dish can work here, just lay the mixture down about one-inch thick in your parchment lined baking dish.

Once you’ve filled your loaf pan, it should look something like this!

Place the loaf pan in the oven (preheated to 350 degrees F) and bake for the first 10 minutes. Pull it out, mix well with a spoon, and place back in the oven for another 10 minutes. Remove, mix, and bake for the final 5 minutes. Remove it from the oven, mix one final time, and allow to cool for five minutes.

It should now be a thicker consistency and look like this.

Shape Your Cheese

Shaping your cheese is the fun part! You can follow the directions to shape this into a traditional cheese log, or get creative with your own shape.

1. Cool your cheese before handling after you take it out of the oven (and make sure you’ve mixed it well first).
2. Pull the edged of the parchment paper lining to gently lift the baked cheese out of the pan and onto a countertop. Using the parchment paper, pull one side over the other to fold the cheese into a log shape, and use your fingers to tuck the parchment around the log and pull it into an even log (this method is similar to shaping sushi with a sushi mat). Use your hands to pat the end of the log to flatten.
3. Peel back the parchment and if needed, finish shaping using your hands.

Coat Your Cheese Log With Herbs

The beauty of this cheese is that the flavor of the cheese meshes beautifully with any herb. We chose chives, but any finely chopped herbs can work here.

Finely chop your choice of herbs on a cutting board. Spread the herbs in a layer large enough to roll the cheese log. Roll the cheese log in the herbs, pressing them in as needed, and voila! You’re cheese is done!

Cover the cheese in tin foil and store it in the fridge until you’re ready to serve.

More Vegan Cheese Recipes

• Feta: Explore our Vegan Tofu Feta Guide for brands and an easy recipe for plant-based feta!
• Cheese Dip: Whip up a batch of these Soft Vegan Pretzels With Cheese Dip.
• Cream Cheese: Find the best dairy-free cream cheese options in our Vegan Cream Cheese Guide.
• Macaroni and Cheese: Discover store-bought mac brands or make your own Vegan Mac & Cheese!
• Vegan Cheese Guide: If you’re new to plant-based cheese, study this Guide to Vegan Cheese to familiarize yourself with all the kind cheese options available to you.

Vegan Cheese Cookbooks We Love

Hungry for more? Check out these two wonderful vegan cheese cookbooks by Miyoko Schinner (vegan cheese aficionado and founder of Miyoko’s Kitchen) and Julia Piatt. Those who love to get crafty in the kitchen rave about these cookbooks!

• Artisan Vegan Cheese: From Everyday to Gourmet by Miyoko Schinner
• This Cheese is Nuts! by Julie Piatt
• Super Easy Vegan Cheese Cookbook by Janice Buckingham
• Vegan Cheese by Jules Aaron

And if you can’t be bothered making your own cheese and want to explore what stores have to offer, check out our vegan cheese guide, gourmet cheese round-up, and the battle for the best vegan cheddar cheese. Needless to say, you don’t have to give up cheese to go vegan!

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Easy Vegan Cheese Log

This vegan cheese recipe is the easiest you'll ever make—and a perfect addition to any cheese board! It's made from blanched almonds, which only takes a minute, nutritional yeast, lemon juice, and spices, and then rolled in fresh herbs. That's it! You can form this cheese into a log, a cheese ball, or any other shape and impress your friends with this delicious, almond-based vegan cheese log full of herbs and flavor!

Course Appetizer

Cuisine French

Keyword vegan cheese, vegan cheese log, vegan cheese log recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 105kcal

Author Kathy Chrzaszcz | World of Vegan

Equipment

• 1 Blender
• 1 Loaf Pan
• Parchment Paper

Ingredients

• 1 cup raw almonds or almond slivers
• ½ cup water
• 3 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• ¼ teaspoon garlic powder optional
• ¼ teaspoon salt or to taste
• ¼ cup fresh chives (or other herbs) finely chopped

Instructions

• Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, pressing a single sheet of parchment into the bottom of the pan allowing the sids of the sheet to hug up against the side of the loaf pan. No need to be perfect here. Set aside.
• Blanch almonds: In a saucepan, bring water to a boil, add the almonds, and boil for 60 seconds. Drain the water and rinse almonds with cold water. Then squeeze each almond to remove the skin. Discard (compost) the skin.
• In a high-powered blender, add the blanched almonds, water, lemon juice, nutritional yeast, garlic powder, and salt, and blend. Continue blending, stopping to push the mixture down toward the blades as needed, until the mixture forms a soft slurry (it doesn't have to be perfectly smooth).
• Transfer the mixture to the parchment lined loaf pan and spread in an even layer. Place the pan on the center rack of your oven and bake for 25 minutes, pausing to stir the mixture well after 10 and 20 minutes. Ensure you mix all the way to the bottom to prevent the bottom layer from browning.
• After 25 minutes, remove the pan from the oven and transfer the parchment to your counter. Stir it well and allow it to cool for 5 minutes.
• Pull the parchment paper with the cheese out of the loaf pan and use the parchment paper and your hands to form a log shape. This should feel similar to rolling sushi with a sushi mat.
• Finely chop the chives or herbs on a cutting board and flatten into a layer of herbs big enough to roll your cheese log in. Place the cheese log onto the herbs and roll the cheese into the herbs to coat, using your hand to press in herbs as needed. Store the cheese in an airtight container until serving.

Nutrition

Calories: 105kcal | Carbohydrates: 5g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 77mg | Potassium: 170mg | Fiber: 2g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

The post Easy Vegan Cheese Log appeared first on World of Vegan.

Noodle kugel is a favorite sweet dinner casserole among many Jewish families. Unfortunately, traditional noodle kugel is one of the least vegan-friendly dishes around. It’s typically made with egg noodles, cream cheese, cottage cheese, sour cream, butter, milk—pretty much every type of dairy there is.

We got to work perfecting this classic Jewish comfort food—which was no small feat. But friends, we nailed it! This is hands-down the best vegan noodle kugel recipe we’ve ever made and will bring you right back to those celebratory family dinners you enjoyed in your pre-vegan days.

The BEST Super-Easy Vegan Noodle Kugel

Wanna know the best part about this recipe? We were able to create a perfect copycat kugel without calling for a bunch of hard-to-find specialty items like vegan sour cream. We did our best to keep this recipe as simple and accessible as possible, while still making a spot-on replica of the kugel of our dreams. You will need the following ingredients though:

• plain vegan cream cheese (any brand)
• vegan yogurt (plain or vanilla, sweetened or unsweetened)
• vegan butter (any brand—we used Flora Plant Butter)
• silken tofu (you can find this in shelf-stable packaging in the asian section of most grocery stores)

Other than that, you can lean on pantry staples you likely already have at home! Easy peasy.

What is Noodle Kugel?

Kugel, pronounced “KOO-gel” or “KUH-gel”, comes from the German meaning “ball or something round”. In the Jewish culture, it refers to a sweet casserole with noodle (or potato) base. Either way, it’s super rich, creamy, and covered with a scrumptious layer of sweet cinnamon sugar crunch.

All you need to know is that noodle kugel is encouraged to be eaten all year round.

Noodle Kugel, where have you been all my life? As a die hard dessert lover, I can’t believe I haven’t tried a single vegan noodle kugel recipe before now. After hearing that it’s most like a mash up of cheesecake and pasta with a crispy cinnamon topping, all I could think was fill my belly––now!

What’s Different About This Vegan Noodle Kugel Recipe?

Traditionally, this casserole is made with as much dairy as possible––eggs, milk, cottage cheese, sour cream, and butter––oh, my! It was a small feat to re-create a recipe that has the same texture, flavor, and spirit of the dish. Difficult, but entirely possible.

Here are the smart swaps that Michelle made in order to ditch the dairy:

• Regular noodles instead of egg noodles
• Vegan butter for dairy butter
• Vegan yogurt to substitute for sour cream
• Plant-based cream cheese instead of cottage cheese
• Silken tofu exchanged for the mixture of eggs and dairy milk

Vegan Noodle Kugel—So Many Ways!

Every family makes their noodle kugel a little differently. Some make it with raisins, some make it with fruit (such as pear or pineapple), and some keep the base simple without add-ins. Some make really thick creamy kugels that taste like pudding or even cheesecake and are served for dessert, while others make dinner-style kugels that are a little less decadent. Some add a crispy corn flake topping, while others leave their kugel bare.

This noodle kugel is inspired by my favorite noodle kugel from my family’s Jewish holiday gatherings. It’s a lighter noodle kugel that can be served for dinner (still decadent though, don’t get us wrong) and is topped with a crispy cinnamon sugar encrusted cereal topping. It’s divine.

Shout-out to Carrie Lande who brought kugel to my family dinners and inspired this recipe!

How To Serve Up Noodle Kugel

For this sweet-topped holiday casserole, here are a few suggestions for how you can serve vegan noodle kugel recipe that will make it extra special:

• Comin’ in Hot – This dish is best served hot, warm, or at room temperature.
• Cool & Creamy – Want to transform this sweet dish into a dessert? Top it with coconut cream or homemade dairy-free ice cream.
• Oodles Of Noodles – Brown rice noodles would also work well, or you can try some fun pasta shapes. But steer clear of other alternative pastas—they may not vibe well with this kugel.
• Pass On The Flour for Passover – If you were hoping to delight your dinner guests with vegan noodle kugel at Passover, keep in mind that you’ll need to swap out the fusilli noodles (which contains flour) for shredded potatoes or noodles made with matzo meal instead. On Passover, no leavened grain is permitted during the eight holy days.

Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for a few months. Reheat in a microwave or oven when you’re ready to enjoy your leftover vegan noodle kugel.

When Is Noodle Kugel Traditionally Eaten?

Noodle kugel can be served up any time of year. This dish is not passover friendly, but it’s a sweet celebratory meal on any other holiday or day of the week. Some popular jewish holidays and occasions include:

• Rosh Hashanah, the Jewish New Year, is a time for reflection, renewal, and the sounding of the shofar, heralding a fresh start.
• Shabbat, the weekly day of rest and spiritual rejuvenation, brings Jewish families together to kindle candles, share blessings, and enjoy a peaceful meal.
• Hanukkah, the Festival of Lights, celebrates the triumph of light over darkness and the miracle of the menorah, where each night’s candle symbolizes hope and perseverance.
• Sukkot, the Feast of Tabernacles, invites Jews to dwell in temporary huts, reminding them of their ancestors’ journey and the importance of gratitude for the harvest.
• Purim, a joyous holiday marked by costumes and merriment, commemorates the salvation of the Jewish people from a perilous plot, emphasizing the resilience of faith and community.

More Vegan Jewish Recipes to Try

• Vegan Challah
• Matzo Ball Soup
• Aquafaba Latkes
• Matzah Tater Tots
• Vegan Chopped Liver
• Bagels With Vegan Carrot Lox
• Vegan Knishes

Equipment You’ll Need

• Large baking dish (approximately 9″ x 12″)
• Food Processor
• Measuring Cups
• Measuring Spoons
• Colander
• Mixing Bowl

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Vegan Noodle Kugel

This is the best vegan noodle kugel recipe! It’s perfectly sweet and decadent with a crispy cinnamon sugar topping, all without a drop of dairy. It’s a perfect match to the noodle kugel my family served at celebratory Jewish gatherings while I was growing up. Enjoy!

Course dinner

Cuisine Jewish

Keyword dairy-free noodle kugel, vegan jewish recipe idea, vegan noodle kugel

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Calories 507kcal

Author Michelle Cehn

Ingredients

• 1 pound fusilli pasta
• 12.3 ounces silken tofu
• 8 ounces vegan cream cheese
• ⅓ cup vegan yogurt vanilla or plain, sweetened, or unsweetened
• ½ cup vegan butter
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Topping:

• 1 cup crispy rice cereal such as Rice Krispies
• 1 teaspoon cinnamon
• 2 teaspoons sugar
• 2 tablespoons vegan butter softened

Instructions

• Preheat oven to 350° F.
• Cook pasta until al dente according to package instructions (about 10 minutes). Drain, rinse, and set aside.
• In a food processor, add the silken tofu, vegan cream cheese, vegan yogurt, vegan butter, sugar, vanilla extract, and salt and blend on high until fully combines and creamy. It’s okay if some texture remains. Set aside.
• In a medium bowl, add the crispy rice cereal, cinnamon, sugar, and softened vegan butter and mix until mostly combined, using the back of a spoon to gently mash the butter into the cereal.
• In a 9 x 12 baking dish, add the cooked pasta and pour the cream sauce from the food processor over it. Mix it together with a spoon until all the pasta is evenly coated. Sprinkle the cinnamon sugar cereal topping evenly over the top.
• Bake for 1 hour at 350° F. The top should get slightly crispy but shouldn’t burn. Serve hot and enjoy!

Video

Notes

Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for months. Reheat in a microwave or oven when you’re ready to enjoy your leftover noodle kugel.

Nutrition

Calories: 507kcal | Carbohydrates: 63g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 303mg | Potassium: 212mg | Fiber: 4g | Sugar: 17g | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Vegan Noodle Kugel recipe by Michelle Cehn for World of Vegan. Copyright of World of Vegan, all rights reserved.

The post Vegan Noodle Kugel appeared first on World of Vegan.

Once you collect your ingredients, all you have to do is blend. How simple is that? You’ll easily impress your guests with the feisty flavor and still have enough left over to enjoy the next day. There is no limit on what you can transform with this terrific topping!

Baffled About the Buffalo?

Did you know that the term ‘buffalo’ (when it comes to the sauce) has nothing to do with the actual animal? Thank goodness! The term for this super spicy and tangy dressing originated in 1964 at the Anchor Bar in Buffalo, New York. The owners, Frank and Teressa Bellissimo, created this topping so they wouldn’t lose money over an accidental delivery at their restaurant.

The original buffalo sauce included only three ingredients: melted butter, hot sauce, and cayenne pepper. Crunchy celery and cool bleu cheese were added on the side to balance out the heat. A plant-based version can easily be made by using vegan butter instead of dairy butter.

Eric uses a combination of cashews, silken tofu, and oil to mimic the thick, buttery texture and richness of the authentic recipe. To take it to another level, he added soy milk, nutritional yeast, and smoked paprika to create this distinctive vegan buffalo queso. Daring and delicious!

Quick Queso From Cashews

We all know that cashews are the King of Nuts. Not only are they killer at making creams, cheeses, and nut butters, but quesos too! Is there anything they can’t do??

These curvy little nuts are full of healthy, plant-based fats, fiber, magnesium, iron, and protein. Because of their higher fat content and soft exterior, they’re ideal for blending into any sort of creamy concoction.

The best thing about cashews is that they have a very neutral flavor. This is also true of tofu. Creating a special sauce is a snap because you have total flavor control. You can add whatever spices you wish and it will wind up wonderful.

Key Ingredients

Cashews: Soaking cashews softens them, making them easier to blend into a creamy texture, which is essential for the queso’s smooth consistency.

Silken Tofu: Silken tofu adds creaminess and protein to the queso, helping achieve a rich and thick texture. Explore more silken tofu recipes to see how far this pantry staple can go.

Nutritional Yeast: These nutritious yellow flakes provide a cheesy and savory flavor that’s typical in vegan cheese recipes. And it’s a staple in any vegan pantry!

Frank’s Red Hot Sauce: The star ingredient for the buffalo flavor! It brings the perfect amount of heat and tanginess to the queso. You can also swap to your favorite hot sauce.

Smoked Paprika: This spice adds depth and smokiness to the queso, creating a well-rounded flavor.

Garlic: Fresh minced garlic adds a robust and aromatic flavor to the queso, enhancing its overall taste.

Salt + Pepper: Seasoning with salt and pepper enhances the overall flavor profile, balancing the spiciness of the hot sauce.

These key ingredients come together to create a delicious vegan buffalo queso that’s creamy, spicy, and packed with flavor. Enjoy it as a dip, drizzle it over nachos, or use it as a sauce for various dishes.

How to Serve Up This Vegan Queso Cheese Dip

Pour Over Pasta – Make your own fiery mac & cheese by pouring this Vegan Buffalo Queso over rotini, shells, elbows, or bow tie pasta. Garnish with a few slivers of jalapeño and you’re good to go! We love Pastabilities pasta shapes for this dish!

Toss on Tortilla Chips – Create your own nibble-worthy nachos by spreading this sauce over your chips of choice. Top with a little bit of beans, some salsa, and a small amount of avocado for a terrific, anytime snack. You can even make your own corn tortillas, cut into triangles, and then bake until crispy.

Pair It With Pizza – Who says you have to use shredded cheese for pizza? Perk up your pizza pie with this spicy queso, broccoli, veggie pepperoni, and even some artichoke hearts. Perfection!

Trickle Into Tacos -Tell your taco sauce to take a hike and fill with this flavorful sauce instead. Pile high with veggie ground, walnut, or quinoa “meat”, tomatoes, avocado and crispy, cool lettuce. Give our Meat Lover’s Beefy Vegan Taco recipe a try – it’s seriously tasty!

Storing Your Leftover Buffalo Queso

This recipe makes a large amount of queso––about 3.5 cups. If you are a huge fan of queso or planning to make this for a party, this is the perfect portion size. If this sauce is only for you, feel free to save whatever is leftover in the fridge.

The sauce will last up to 3 days, covered, in the refrigerator. To reheat, simply pour into a saucepan and heat over medium-low for 5 minutes or until the desired temperature. You could also heat the remaining vegan Buffalo Queso in the microwave in one-minute intervals, stirring the sauce in between.

Keep in mind that overheating the sauce might cause a grainy texture to form. Luckily, this doesn’t affect the flavor at all. It will still be super tasty.

More Delicious Dips and Buffalo Recipes to Try:

• Baba Ganoush Dip
• Buffalo Cauliflower Wings
• Artichoke Dip

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Vegan Buffalo Queso Cheese Dip

You can, and should, put this vegan buffalo queso on everything. It’s like Batman’s utility belt, but vegan. Eat it with nachos, veggies, or some macaroni pasta…it will taste like heaven all the same.

Course Sauce

Cuisine American

Keyword vegan buffalo queso, vegan queso, vegan queso recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 422kcal

Author Eric Obenauf

Equipment

• 1 High Speed Blender

Ingredients

• 1 cup cashews soaked for at least 15 minutes
• 1 4-ounce block silken tofu
• Salt + pepper to taste
• ¾ cup hot sauce we used Frank’s Red Hot
• 1½ tablespoons smoked paprika
• 1 cup nutritional yeast
• ¾ cup soy milk
• ⅓ cup olive oil
• 1 head garlic minced
• green onions optional, for garnish

Instructions

• Soak the cashews in hot water for at least 15 minutes.
• Add ingredients to a high-speed blender and blend until completely smooth.
• Garnish with slides green onions, if desired.

Notes

Pairing suggestions: Toss buffalo queso with noodles for buffalo mac & cheeze. Or use buffalo queso on tacos and nachos, drizzle on pizzas, or just warm and use as a dip with chips.

Nutrition

Calories: 422kcal | Carbohydrates: 20g | Protein: 14g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 1219mg | Potassium: 649mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1540IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 4mg

We want to thank our amazing recipe testers J.J. Steele & Taylor Gillespie (@food.in.focus) for helping us perfect this recipe!

This recipe for Vegan Buffalo Queso was reprinted with permission from the Two Dollar Radio Guide to Vegan Cooking cookbook by Eric Obenauf, Jean-Claude van Randy, and Speed Dog (Two Dollar Radio, September 2020). Photo credit: Two Dollar Radio. Article written by Gina House and edited by Amanda Meth.

The post Vegan Buffalo Queso Cheese Dip appeared first on World of Vegan.

Savoring spoonfuls of sweet vegan pudding sounds like the perfect way to spend a self-care day. Grab your best bowl, find your favorite book (or movie), and give your belly the best dessert its had in months! Add a few pieces of fresh fruit on top and you may find that most of your cares just melt away.

What Is Tapioca?

For those of you who have never heard of (or tried) this interesting ingredient in all of your life, let me give you the 411 on tapioca: 

• Tapioca is made of dried starch from the cassava root (mmm…the chips are soo good!).
• It is a pure starch with little nutritional value, but also has no fat.
• Whatever form it comes in (pearls, powder, or flakes), it is gluten-free and grain-free.
• The best uses of tapioca include: tapioca puddings, breads, desserts, and as a thickener or binding agent.

Tapioca comes in several forms, including:

• tapioca pearls (small pearl and large pearl)
• boba (aka “bubbles”)
• powders (like tapioca flour or tapioca starch)
• tapioca flakes or granules
• tapioca pudding snack packs (most aren’t vegan, but you can make your own with this recipe!)

In this recipe we use small pearl tapioca which can be found at many grocery stores and online.

Is Tapioca Vegan?

If you’re a tapioca fan, you’ll be pleased to hear that it is 100% vegan. Derived from the starch of the cassava root and processed without the use of any animal products makes this ingredient completely vegan! It can thicken and have similar consistency to gelatin, but does not contain any gelatin, dairy, or eggs!

Keep in mind that tapioca itself is vegan, but it may be added to non-vegan foods such as pudding made with egg and dairy products or bubble tea made with milk. Check the ingredient label to be sure, or make your own vegan tapioca pudding (recipe below) and boba tea to play it safe!

Star Ingredients In This Vegan Tapioca Pudding

Tapioca Pearls

This recipe calls for small pearl tapioca (like this), which are small, perfectly round hard balls made of uncooked tapioca. When you cook these, they absorb liquid and flavor and turn into chewy gelatinous balls that make up a delicious pudding. 

Note that the size of the tapioca pearls will determine the cooking time. If you use a size other than small pearl tapioca you may need to adjust the cooking time (follow the package instructions). 

Plant-Based Milk

We add a cup and a half of plant-based milk to this recipe. Any dairy free milk will work! Almond milk, soy milk, cashew milk, flaxseed milk, and beyond. It can be sweetened or unsweetened, vanilla or plain. Those slight differences in flavor won’t significantly impact the pudding in the end, since we are also adding sugar and vanilla extract. 

Full-Fat Coconut Milk

The coconut milk is key in this recipe, and it’s important to get the full-fat kind! Avoid the low-fat labels. This creamy milk will create the thick creamy pudding when combined with the other ingredients. The tapioca pudding will have a slight coconut flavor, which we love! 

How to Serve Up Your Vegan Tapioca Pudding Recipe

Tapioca pudding has such a simple, neutral flavor that it’s easy to add all sorts of toppings and it will taste terrific. Be bold, be brave, and be daring in how you partake your pudding!

Bring on the Berries – Berries are the perfect tangy topping for your tapioca. Blueberries, blackberries, raspberries, or even cherries are a good choice. You might consider our Strawberry Rhubarb Compote, too.

Sprinkle With Some Cinnamon –  Cinnamon sugar is a sensible option that adds extra sweetness and little bit of spice. Just mix ¼ cup of granulated sugar with 1 tablespoon of cinnamon (Vietnamese is lovely!) and you’ll have the most delightful dusting for your dessert.

Coconut Cream Is Always a Dream –  You may have noticed that I add coconut whipped cream to almost every dessert. The simple reason is that I love it and I think its creamy, thick texture is just the thing to make any sweet course complete. 

Tango With Mango – Mango makes a wonderful match with this particular pudding! After the tapioca has cooled a little, feel free to include any amount of chopped fresh (or defrosted frozen) mango. If you’re eating the pudding warm, I would add warm mango and cool mango for a cold pudding. For extra zest, squeeze a tiny bit of lime juice on top.

Always Choose Chocolate – If you’re a chocolate lover, you’re in luck! There’s no simpler way to make this pudding more pleasant than by adding dairy-free chocolate chips or chunks. For this recipe, stir in one cup of chips or chunks just before the pudding is done cooking. Make sure that you mix well.

How to Store Leftover Tapioca Pudding

If stored in a covered container in the fridge, this vegan tapioca pudding recipe should stay fresh for a couple of days. If you’d like the pudding to last a little longer, I would suggest spooning out several portions into separate containers (like ramekins) instead of keeping the pudding in a single serving. Make sure to cover with a small plate, plastic wrap, or cloth.

Tapioca is also one of the few puddings that you can freeze. The freezing process won’t affect the texture or flavor very much at all. Place in a covered freezer safe dish, silicone bag, or freezer bag. Seal tightly. It will last up to three months if stored correctly. Thaw in the refrigerator.

More Delicious Vegan Dessert Recipes

• Dig your spoon into a thick, creamy, and velvety Silken Chocolate Pudding, quick-and-easy Vegan Pudding or classically sweet Vegan Chia Seed Pudding.
• Enjoy a Vegan Rum Raisin Tapioca Pudding for a change of pace from the usual. It’s a delicious and exciting variation!
• For an easy foolproof pie, make this No Bake Chocolate Pie with Graham Cracker Crust that only requires 4 ingredients!
• Perfect Vegan Lemon Custard is for the lemon lovers looking for a creamy treat with no baking required.

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Vegan Tapioca Pudding

Vegan tapioca pudding is surprisingly easy to make. Mix 6 simple ingredients together in a pot, whisk as they simmer for a half hour, and voila! You've got creamy, sweet, chewy, delicious vegan tapioca pudding. Dish it up in fancy ramekins topped with fresh berries or fruit compote and serve it up to friends—or just sneak spoonfuls straight out of the fridge any time you need a sweet treat. It's delicious either way!

Course Dessert

Cuisine American

Keyword dairy-free tapioca pudding, vegan tapioca pudding, vegan tapioca pudding recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 161kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1½ cups plant-based milk any variety
• ½ cup small pearl tapioca
• 1 13.5-ounce can full-fat coconut milk
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

• In a medium saucepan, add the plant-based milk, tapioca pearls, coconut milk, sugar, and vanilla extract, and salt and whisk until well combined. 
• Turn heat to medium-high and bring to a boil, whisking regularly to prevent sticking.
• Once boiling, reduce heat to the lowest setting and allow to simmer for 30 minutes, stirring occasionally. 
• Remove from heat, transfer to a glass container, and allow to cool. Refrigerate for at least two hours before serving. 

Video

Notes

Tapioca pudding is traditionally served cold, but it’s actually delicious straight off the stove! Feel free to spoon yourself a ramekin of vegan pudding before you refrigerate the rest.

Nutrition

Calories: 161kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 6g | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 2mg

This Vegan Tapioca Pudding recipe was developed by Michelle Cehn. Vegan food photography by J.J Steele, and the article was written by Gina House and edited by Amanda Meth.

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