What’s more is that we’ve also got a delightful vegan ranch dip recipe that’ll blow the store-bought options out of the water. 

If you love cauliflower as much as me, you’ll also love roasted cauliflower steaks, vegan cauliflower tacos (great for parties as well), and this easy squash and cauliflower soup.

Why This Is The Best Cauliflower Wings Recipe

If you could only pick one vegan cauliflower wing recipe to try, make it this one! I will never make another wing recipe again because these are already perfection. Here’s why they’re the best:

• Easy to Make – Minimal ingredients and simple steps make this recipe a breeze, perfect for both novice and experienced cooks!
• Golden and Crispy – Achieve a satisfying crunch with a perfect balance of breading and baking, ensuring a delightful texture in every bite.
• Perfect for parties – These cauliflower wings are a great finger food for parties. Serve them with toothpicks and dipping sauce!
• Crowd-pleasing – They’re gluten-free, dairy-free, nut-free, and vegan! Anyone can chow down on these tasty treats without worry. The only thing you’ll need to worry about is if you made enough!

Ingredient Notes

For the Wings

• Cauliflower—Use fresh cauliflower and chop into uniform-sized florets for consistent baking. If you must use frozen, make sure to thaw first and pat dry with a clean lint-free kitchen towel to prevent them from becoming soggy.
• White rice flour—Or regular all-purpose flour works too. This helps to thicken the batter and crisp up into golden deliciousness!
• Vegan wing sauce—I used Frank’s Red Hot which is easy to find at more grocery stores.

For the Dipping Sauce

• Vegan mayo—Choose any plant-base mayonnaise to create a creamy base for the ranch dip.
• Vegan sour cream—Opt for a dairy-free sour cream alternative for richness and tanginess.
• Vegan Worcestershire sauce—Ensure your Worcestershire sauce is vegan-friendly. If you can’t find any, feel free to omit it.
• White vinegar—Adds a touch of acidity to balance out the richness.
• Fresh herbs—Dill, parsley, and chives add tons of flavor to this vegan ranch dip. You can use dried herbs, but you’ll need to adjust the amount 3:1 fresh to dry.

How to Make Vegan Cauliflower Wings

Vegan wings are easy to make and incredibly delicious with just a few simple ingredients! All you need is some cauliflower, seasonings, and your favorite vegan buffalo sauce.

Step 1: Start by preheating your oven to 400 degrees F and line a baking tray with parchment paper.

Step 2: Wash the cauliflower and chop it into florets. You can make them bigger or small depending on your preference of wing size.

Step 3: Combine the water, flour and dry ingredients into a large bowl to make a batter.

Step 4: Dip the cauliflower florets into the batter to thoroughly coat and then place on the prepared baking tray.

Step 5: Bake in the oven on the center rack until they are slightly golden brown on top. Meanwhile, prepare the vegan ranch dressing by whisking all ingredients together well in a large bowl.

Step 6: When the wings are ready, toss them in your choice of wing sauce to evenly coat. Return wings to the oven for another 5 minutes to crisp up.

Serve your vegan chicken wings with the vegan ranch dip and enjoy!

Expert Tips

• To help the batter stick better to the cauliflower wings, pat dry your cauliflower first after washing. If they’re dripping with water it will dilute the batter and take longer for the wings to crisp up in the oven.
• Space your vegan wings out evenly on the baking tray so that they evenly coat. You can also cook these in an air fryer for even less time! Spread them out evenly and cook for 10-15 minutes, flipping halfway.

Servings Suggestions and Variations

If you’re looking to make a little more of a meal out of your vegan buffalo cauliflower wings and ranch dip or want some ideas to make it your own, don’t fret! We’ve got some wonderful suggestions for you right here:

• Snack With a Wrap– This Rainbow Lavash Wrap will make an excellent (and beautiful) addition to your plate! You could even throw some of the buffalo cauliflower wings into it for some truly miraculous flavor moments.
• Party With Pasta – Cold pasta can be a real treat and our Fresh Picnic Pasta Salad is a great way to make more of a meal with your buffalo cauliflower wings.
• Game Day Spread – Make a full spread of vegan party appetizers to please a crowd. Along with these buffalo cauliflower wings, serve some football puff pastries, Hasselback potatoes, herbed polenta fries, and vegan pretzel bites.
• BBQ-Flavored – Much like these Barbecue Seitan Wings, you can add a delicious BBQ sauce to these cauliflower wings instead of buffalo sauce.
• More Dipping Sauces – You can never have too many options when it comes to dipping these vegan cauliflower wings! Try this creamy dill dressing or this vegan buffalo queso cheese dip to double down on the buffalo flavors!

Storage

Since cauliflower has high water content, these wings are best eaten right out of the oven but if you find yourself with leftovers, stick them in an airtight container and keep in the fridge for a few days.

To reheat, the oven is best for maintaining crispiness. Place them on a baking sheet and bake for about 5 minutes at 350 degrees F until heated through. An air-fryer also works well for reheating. For something faster, microwaving is fine, too. The cauliflower wings just won’t be as crispy as when first baked.

Frequently Asked Questions

Print

Vegan Buffalo Cauliflower Wings

These vegan cauliflower buffalo wings make a perfect game-day snack, and once you try them, you'll be hooked for life. They are gluten-free and of course, vegan!The ranch dip is especially delicious. I know it takes a little extra time to whip it together yourself (rather than using a store-bought option) but it will be worth it, I promise!

Course Appetizer, Snack

Cuisine American

Keyword appetizer, buffalo, cauliflower, gluten free, spicy, vegan wings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 -10 servings

Calories 338kcal

Author Alex Thomopoulos

Ingredients

Vegan Wings

• 2 medium cauliflower heads (about 2 lbs each) chopped into florets
• 1 cup white rice flour
• ¼ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 1 cup water
• 1 12-ounce bottle buffalo wing sauce I used Frank’s Red Hot which is available at most supermarkets

Vegan Ranch Dip

• 1 cup vegan mayo
• ½ cup vegan sour cream
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh chives chopped
• ¼ cup fresh parsley chopped
• 1 clove garlic minced
• ⅛ teaspoon cayenne pepper
• ½ teaspoon black pepper

Instructions

• Preheat your oven to 450°F and prepare a baking sheet with parchment paper.
• Combine the water, white rice flour, salt, paprika, and garlic powder in a large bowl. Whisk together to combine.
• Thoroughly coat the cauliflower florets with the batter and place on the prepared baking sheet, evenly spaced out.
• Bake on the center rack for 18-20 minutes, until they are slightly brown on the top.
• Meanwhile, prepare the vegan ranch dip. Add all of the ingredients to a bowl and mix well to combine. Set aside.
• Remove cauliflower wings from the oven and coat them in buffalo sauce. For best results, pour the sauce into a bowl and carefully dip each cauliflower into the sauce using a slotted spoon or fork (cauliflower will be hot).
• Return buffalo cauliflower back into oven to crisp up for another 5 minutes.

Video

Notes

Tip – If you don’t have white rice flour, it is fine to use regular flour if gluten-free is not a necessity for you.

Storage – Store leftover vegan wings in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 338kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.2g | Sodium: 361mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 74mg | Calcium: 40mg | Iron: 1mg

Vegan Buffalo Cauliflower Wings recipe by Alex Thomopolous for World of Vegan. Photos by Amanda McGillicuddy. Copyright of World of Vegan, all rights reserved.

The post Vegan Buffalo Cauliflower Wings appeared first on World of Vegan.

But, what’s the only thing that could top the beloved original hummus? Well, pink hummus, of course! 

This delicious beet hummus recipe is so good you’ll make it on repeat. Sweet, creamy, savory, and, did I mention gorgeous? Get ready to add another spread to your ultimate top 3 list! And get your camera ready, because is definitely an Instagram-worthy dish. 

Pink Hummus With Beetroot: It’s So Versatile!

It seems like hummus is everywhere these days and there’s isn’t a dinner party, picnic or gathering without it. Hummus is a must!

This shouldn’t come as a surprise because hummus has it all. It’s vegan, healthy, nutritious, and packed with plant-based protein. The best part? It requires only a few simple ingredients, and it’s easy and quick to prepare. Toss chickpeas, tahini (sesame paste), olive oil, lemon juice, salt and spices in a food processor, a few pulses and voila! 

But pink hummus with beetroots? It’s the new best thing! It’s way more fun tot eat and packed with extra nutrients from the roasted beets. 

Star Ingredients

Beets: The vibrant and earthy flavor of two medium-sized cooked or roasted beetroots is the driving force behind the stunning pink hue of this hummus. Not only do they add a burst of color, but they also infuse a subtly sweet and slightly earthy taste that sets this hummus apart. You can buy store-bought cooked beets, use beets from a can, bake them yourself, or cook them in the microwave.

Chickpeas: A can of chickpeas forms the creamy base of our Pink Hummus. These protein-packed legumes provide a smooth and velvety texture, creating a perfect canvas for the striking beetroot color and flavor to shine through.

Tahini: Three tablespoons of tahini add a rich, nutty depth to the hummus, enhancing its creaminess and providing a delightful contrast to the sweetness of the beetroots. Tahini contributes to the well-balanced and savory profile of the dip.

Garlic: Two cloves of garlic are the aromatic backbone of this recipe. They bring a pleasant pungency that complements the sweetness of the beetroots and adds a hint of warmth to each bite.

Lemon: The juice of one large lemon provides a bright and zesty kick to the hummus, balancing the earthiness of the beetroots and enhancing the overall freshness of the dish. For additional flavor, zest the lemon with a microplane or zester and add the zest in as well!

Cumin: Half a teaspoon of ground cumin introduces a subtle smokiness and an earthy undertone that pairs harmoniously with the beetroots, creating a depth of flavor that lingers on the palate.

How to Make Pink Hummus

Step 1: Cook your beets! You can do this in the microwave, oven, or buy pre-cooked beets.

• Microwave method: Wash, dry, and chop your raw beets, add them to a bowl with some water, cover with a paper towel, and microwave on high for five minutes.
• Oven Method: Wash, dry, and chop your raw beets, add them to a baking pan, rub with olive oil, and bake for 20 minutes at 400℉.

Step 2: Add all the hummus ingredients to a food processor and blend until creamy and smooth. If desired, add a tablespoon or two of water and blend further.

Step 3: Scoop the hummus onto a dish or into a bowl rotating the back of spoon to create a nice texture on top. Dress with your toppings, and enjoy!

Frequently Asked Questions

Print

Pink Beet Hummus

This colorful spin on traditional hummus is a showstopper! This gorgeous pink hummus is made with roasted beets and is perfect for dipping pita, crackers, and veggies, spreading on sandwiches, or serving at any party or gathering.

Course Appetizer

Cuisine Middle Eastern

Keyword beetroot hummus, hummus, hummus recipe, pink hummus

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 128kcal

Author World of Vegan

Ingredients

• 2 medium-sized beetroots cooked or roasted
• 1 15-ounce can chickpeas rinsed and drained
• 3 tablespoons tahini
• 2 cloves garlic
• 1 lemon large
• ½ teaspoon ground cumin
• ½ teaspoon salt to taste
• ¼ teaspoon black pepper
• 2 tablespoons olive oil divided

To serve

• 1 tablespoon Olive oil
• 2 tablespoons Cilantro chopped
• 1 teaspoon Sesame seeds white or black

Instructions

To Cook the Beets

• To Roast: Slice each beet into 1-inch chunks, place on a roasting pan, and sprinkle with 1 tablespoon of olive oil. Place in the oven and roast for 25 minutes at 400℉.
• To Microwave: Chop beets into 1-inch chunks and place in a microwave-safe bowl with a little water. Cover with a paper towel and microwave for 5 minutes. Allow to cool before handling.
• Store Bought: You can also use store bought cooked beets, as long as they are not pickled in vinegar.

To Make The Hummus

• In a food processor and add the cooked beets, chickpeas (reserving a handful for garnish), tahini, garlic, juice of one lemon, cumin, salt, and pepper, and blitz. Drizzle in 2 tablespoons of olive oil and continue blending in the food processor until smooth. If desired, add one tablespoons of water for a creamier and less thick hummus.
• Spoon the pink hummus into the center of a plate or bowl, and use the back of a spoon to spread the mixture, creating some texture or a bowl in the center for the toppings. Drizzle with remaining olive oil, sprinkle with remaining chickpeas, and top with cilantro and sesame seeds.
• Serve with pita bread, crackers, veggies, on sandwiches, or atop fresh salads.

Nutrition

Serving: 4g | Calories: 128kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 219mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg

The post Pink Beet Hummus appeared first on World of Vegan.

From plump white beans to fragrant garlic and a touch of tahini, you’ll discover the art of creating a velvety and flavorful dip that will elevate your snacking experience to new heights. Get ready to indulge in the creamy bliss of white bean hummus like never before!

Raise your hand if you’re ready to whip up a batch of white bean hummus. We know we are!

Why You Need to Try This Hummus with White Beans

If you’re a die-hard champion for chickpeas (and will welcome no other bean), we want to share the reasons why this homemade hummus is worthwhile. If we could give you a tempting taste through this text, we would! But, until that time, here is why we think you’ll love this recipe:

• Quick and Easy: This recipe is done in five minutes flat. How’s that for awesome?
• High on the Health Benefits: Not only is this dip seriously delicious, but it’s both high in protein and fiber. Just a few tablespoons can totally satisfy your hunger in a healthy way.
• Incredibly Versatile: Once you have a batch of this out-of-this-world hummus prepped and ready to go, you can put it on virtually anything. Besides veggies, breads, crackers, and sandwiches, think out of the box and use it on pasta or even fresh fruit!
• White Beans are a Worthy Alternative: While chickpeas have more iron, potassium, calcium, and folate, navy beans are higher in fiber, vitamin C, magnesium, and vitamin B1.

Key Ingredients

Prepare to tantalize your taste buds! White bean hummus, a Mediterranean delight, boasts the perfect blend of plump white beans, zesty lemon juice, and fragrant garlic, creating a dip that’s both irresistibly smooth and utterly satisfying. Let’s delve a little deeper into these simple ingredients.

White Beans (Navy or Cannellini Beans): A more neutral alternative to chickpeas that has the same amount of starchiness, fiber, and protein. You can use navy beans or cannellini beans for this recipe—and don’t toss the liquid! That bean liquid is called “aquafaba” and is essential in creating the creamy texture in this dip.

Tahini: This nutty ingredient brings in all the creaminess, healthy omega-3 fats, and savory flavor. There are also almost 3 grams of protein per tablespoon (woo!) and many essential vitamins and minerals, including niacin, folate, and manganese.

Garlic: For some (like us!), there can never be enough. But, feel free to adjust the amount of garlic in this recipe if needed. Garlic has wonderful antioxidant and anti-inflammatory properties, so it’s not only fantastic for flavor, but great for the immune system.

Lemon Juice: Adding a bit of acidity to your hummus balances out the richness of the hummus and also lightens the flavor. Lemon juice gives a little extra boost of vitamin C, as well.

Types of White Beans to Choose From

When it comes to making a creamy and flavorful white bean dip, the choice of white beans you use can make all the difference. White beans, known for their mild flavor and creamy texture, are the perfect base for a dip that’s both nutritious and indulgent. But did you know that there are several varieties of white beans to choose from? Each type brings its own unique characteristics to the table. Let’s take a closer look at some popular white bean varieties that you can use to elevate your dip game.

Cannellini Beans: Also known as white kidney beans, these are one of the most well-known and widely used white bean varieties. They have a creamy texture and a slightly nutty flavor. Cannellini beans blend easily into a smooth and velvety consistency perfect for dips.

Great Northern Beans: These beans are smaller and slightly firmer than Cannellini beans, which can add a pleasant texture to your dip. They have a delicate, earthy flavor that pairs well with garlic, lemon, and herbs. Great Northern beans are ideal if you want a dip with a bit more substance.

Navy Beans: Often used in baked beans, Navy Beans are small, oval-shaped beans with a mild and slightly sweet flavor. Navy beans create a creamy dip that’s perfect for those who prefer a sweeter undertone in their dip. They work wonderfully with ingredients like roasted garlic and rosemary.

Butter Beans: Also known as lima beans, these offer a unique twist to your white bean dip. They are larger and have a buttery, rich flavor that can give your dip a decadent touch. Butter beans are especially delightful when blended with roasted red peppers or sun-dried tomatoes for added depth and color.

Baby Lima Beans: If you want a milder flavor and a smoother texture in your dip, consider using baby lima beans. These beans are smaller and more delicate than regular lima beans, making them perfect for achieving a velvety consistency in your dip. They pair well with fresh herbs and lemon zest for a bright and refreshing flavor profile.

Cassoulet Beans: Cassoulet beans are another fantastic option for white bean dip enthusiasts. These beans are medium-sized and have a robust, nutty flavor. They are excellent for creating a dip with a heartier, rustic quality.

How To Make This White Bean Hummus Recipe

This hummus is so rich and creamy, and will only take about five minutes to make. Grab a food processor and follow these two simple steps! You’ll have the most delectable dip ready in no time and you might even have a little leftover for later.

Step One: Place all of the hummus ingredients into a food processor.

Step Two: Blend until completely smooth. Add one tablespoon of water, if needed, to loosen it up, and repeat as needed. You want the final texture to be thick and creamy. That’s it!

Enjoy the hummus right away for the best taste.

Best Things To Eat With Hummus

When it comes to hummus, the possibilities are as vast as the universe (well, almost). From crispy carrot sticks that engage in a delightful crunch-a-thon to the glorious union of warm pita bread and smooth hummus, we’ve embarked on a flavor-filled quest to uncover the best companions for this creamy dip.

• Veggies Galore: Choose from a wide variety of healthy, fiber-filled vegetables such as baby carrots, chunks of red onion, crunchy celery sticks, red peppers pieces, broccoli trees, cauliflower crowns, and cool cucumber circles.
• Bring on the Bread: There’s nothing better than bread as a vehicle for heavenly hummus. Think homemade pita, warm tortillas, focaccia bread, or even crunchy crackers.
• Daring Dressing: Did you know that you can pour hummus like a sauce onto pasta, salad, and rice? You won’t believe how delicious it is as a tomato-based alternative.

How To Store Leftover Bean Hummus

To keep any remaining dreamy bean hummus fresh, store in a covered container in the fridge for up to 4 days. If you’re a huge hummus lover, it probably won’t even last that long! Otherwise, just give it a quick mix with a spoon before serving the next time. It’s possible to freeze a sealed container of hummus for up to 4 months, but keep in mind that there might be a change in both texture and flavor once thawed.

FAQs

More Delicious Dips and Creamy Beany Recipes to Try

• If you’re hungry for more hummus, try out these Roasted Beetroot, Jalapeno Olive, and Oil-Free hummus recipes!
• When fun and festive little appetizers are your go-to treat, you’re sure to fall head over heels for this Epic Hummus Board, Hummus Crostini, and Vegan Aioli.
• Recipes like this Rainbow Lavash Wrap and Creamy Hummus Pasta make super satisfying savory lunches.

Print

Creamy White Bean Hummus Dip

This is a multipurpose bean spread that you can also use as a vegetable dip, on sandwiches, or even stirred into hot pasta! It's creamy with a little extra hint of garlic. I love navy beans for their mild taste. They're also a convenient source of iron. This recipe yields 3⅓ cups of hummus.

Course Appetizer or Snack

Cuisine Mediterranean

Keyword no-oil hummus, white bean hummus, white bean spread

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 273kcal

Author Ashley Madden

Equipment

• food processor

Ingredients

• 1 15.5-ounce can navy beans or cannellini beans (including the brine in the can)
• 1-2 cloves garlic crushed and peeled
• 2-3 tablespoons fresh lemon juice
• 6 tablespoons stirred tahini or cashew butter
• ½ teaspoon sea salt or more to taste
• Water if needed

Instructions

• In a food processor, combine the beans and brine, garlic, lemon juice, tahini, and salt. Process continuously for a few minutes, until smooth.
• Add water, one tablespoon at a time, if needed, to thin it out. You want the hummus to be thick and creamy.

Notes

This recipe was slightly adapted from Plant-Based Delicious by Ashley Madden to adjust for one can of white beans.

Nutrition

Calories: 273kcal | Carbohydrates: 11g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 598mg | Potassium: 230mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg

Next time you find yourself craving a dip that’s as smooth as butter but without the actual butter (because, hey, we’re dairy-free here), reach for this wonderful white bean hummus and let it whisk you away to a world of flavorful indulgence. Your taste buds will thank you, and your veggies will be doing a happy dance in that creamy goodness!

This White Bean Hummus recipe is adapted from the Plant-Based Delicious cookbook by Ashley Madden. Page Street Publishing Co. 2023. Thanks to our amazing navy bean hummus recipe tester Mylie Thompson for testing out this recipe! Photos by Amanda McGillicuddy for World of Vegan.

The post Creamy White Bean Hummus Dip appeared first on World of Vegan.

This rustic stew, brimming with eggplant, zucchini, bell peppers, and tomatoes, offers deeply flavorful notes enriched with olive oil, garlic, and a medley of fresh herbs. It’s a dish that rewards patience, making it perfect for a relaxed weekend cooking session.

Ratatouille’s charm lies in its versatility. Serve it as a hearty main alongside quinoa or polenta fries, or let it shine as a rich topping on crisp crostini, complemented by a dollop of vegan ricotta. But why stop there? Explore its potential by tucking it into a warm pita with a drizzle of tahini or dollop of hummus for a Mediterranean-inspired wrap. You can use it as a robust filling for vegan lasagna, layered with plant-based béchamel sauce. Stirring it into pasta for a quick, nutritious meal, perhaps with a sprinkle of nutritional yeast or vegan parmesan, is another excellent choice!

Every bite of this ratatouille brings a taste of southern France right to your kitchen. Next up, we’ll guide you through making this delightful dish. From choosing the best vegetables to simmering them to perfection, we’ll cover all the essentials. Gather your ingredients and let’s start.

Here’s to a dish that’s as much about enjoying the flavors as it is about celebrating the essence of French cooking. Bon appétit!

Why You Should Make This Ratatouille

Thinking about trying this classic ratatouille recipe? You’re in for an amazing experience. This dish is more than a simple medley of vegetables; it’s an explosion of flavor and a feast for the eyes. Let’s explore more reasons why you’ll fall in love with this ratatouille!

• Full of Flavor: Savor the rich layer of flavors in each bite of our ratatouille. With a balanced blend of garlic, tomato sauce, olive oil, and fresh herbs, each vegetable shines, offering a depth of flavor that’s both comforting and sophisticated.
• Versatility at Its Best: Ratatouille is a chameleon in the kitchen. Perfect as a main dish, a colorful side, or a unique addition to meals, it pairs wonderfully with grains, shines as a topping on bread, and can even be a flavorful filling for sandwiches or lasagna.
• Meal Prep Friendly: Ideal for those busy weeks, ratatouille is a make-ahead marvel. It tastes even better the next day, making it a smart, delicious choice for meal planning and quick dinners.
• A Touch of French Cuisine: Experience the joy of French cooking with this authentic Provence-inspired dish. Ratatouille brings the essence of French culinary tradition to your table, no passport required!
• Naturally Inclusive: Embracing a range of dietary needs, this ratatouille is vegetarian, vegan, and free from gluten, soy, and nuts. It’s a wholesome dish that everyone can enjoy, whether at a large gathering or a quiet meal at home.
• Simple Ingredients, Incredible Outcome: Who knew simplicity could taste so exceptionally good? Common vegetables and pantry staples unite to create an beautiful dish. Ratatouille proves that you don’t need fancy ingredients to enjoy a truly remarkable meal.

Essential Ingredients

These key ingredients all work together to create a beautiful, cozy ratatouille. Let’s go over some of them, as well as offer some substitutions.

Red Onion: Adds a mild, slightly sweet flavor that enhances the overall savoriness of the dish. If you don’t have red onions, yellow onions make a good substitute, offering a similar texture but a slightly stronger flavor.

Tomato Sauce: Acts as the base of the ratatouille, providing moisture and a rich, tangy taste. If tomato sauce isn’t available, crushed tomatoes, tomato puree, or even a good quality marinara sauce can be used as alternatives.

Eggplant: Brings a unique, hearty texture to the ratatouille, absorbing flavors beautifully.

Zucchini: Offers a light, slightly sweet flavor and a tender texture. In case zucchini is not available, summer squash is a great alternative, as it has a similar texture and flavor profile.

Red Bell Peppers: Provide a sweet and slightly earthy flavor, adding a pop of color and crunch.

Plum Tomatoes: These are less watery and more flavorful than other varieties, making them perfect for ratatouille. If plum tomatoes aren’t available, any other fresh, ripe tomatoes will do, though they may release more liquid into the dish.

Fresh Thyme: This herb adds a subtle, earthy flavor that complements the vegetables.

Lemon, for Garnish: Adds a fresh, zesty finish to the dish, brightening up the flavors in the dish.

How To Make Vegan Ratatouille

Making this vegan ratatouille is a labor of love that offers amazing aromas, and fun assembly of all the vegetables. Here’s how we make it!

Start by Preheating Your Oven: Set it to 350 degrees Fahrenheit to ensure it’s ready for baking.

Step One: Prepare the Sauce. In a saucepan, heat some olive oil over medium heat. Add finely chopped garlic and half a head of finely sliced red onion. Cook them together until the onion is soft and translucent, about 2 minutes.

Step Two: Simmer the Tomato Base. Pour in the tomato passata or tomato sauce. Season the mixture with salt and pepper to taste. Allow it to simmer gently for 3-4 minutes. During the last minute, stir in the leaves from a sprig of fresh thyme. This sauce will serve as the flavorful foundation of your ratatouille.

Step Three: Slice Your Vegetables. Thinly slice the eggplant, zucchini, red bell peppers, and plum tomatoes. Aim for slices about a fifth of an inch thick, or thinner if preferred.

Step Four: Assemble the Ratatouille. Arrange the vegetable slices in the casserole dish in an overlapping circular pattern. This not only ensures even cooking but also makes for an aesthetically pleasing presentation. Season the arranged vegetables lightly with salt and pepper.

Step Five: Bake the Ratatouille. Place the casserole dish in the preheated oven and bake for 30-40 minutes. The vegetables should be tender and the flavors well combined.

Garnish and Serve: Once done, remove from the oven and garnish with fresh lemon slices and a sprig of thyme. Your ratatouille is now ready to be enjoyed!

Helpful Tips For Making Perfect Ratatouille

Ready to turn your ratatouille into a masterpiece? These helpful tips will elevate your cooking experience, ensuring your dish is as beautiful as it is delicious. Let’s go over some culinary secrets that will make your ratatouille stand out both in flavor and presentation.

• The Art of Vegetable Slicing: Thin, consistent slices are key. Use a sharp knife or a mandoline for uniform thickness. This not only ensures even cooking but also makes layering easier and more aesthetically pleasing.
• Creating a Beautiful Swirl: Start by placing one slice of each vegetable (eggplant, zucchini, bell pepper, tomato) in the pan, slightly overlapping the last. Continue this pattern around the edge of the pan. Once the outer circle is complete, start a new circle inside, following the same pattern. The goal is to fill the pan with a spiral of beautifully arranged vegetables. This technique, while simple, adds an elegant touch to your dish.
• Layering for Flavor: Before arranging your veggies, spread the tomato sauce evenly on the bottom of the pan. This creates a flavorful base and prevents sticking. Sprinkle some fresh herbs over the sauce for an extra burst of flavor.
• Season as You Go: Lightly season each layer of vegetables with salt, pepper, and additional herbs. This ensures every bite is infused with flavor.
• Slow and Low Cooking: Ratatouille benefits from slow, gentle cooking. This allows the flavors to meld and the vegetables to become tender without losing their shape. Be patient and keep the heat at a medium-low setting.
• Letting It Rest: Once out of the oven, give your vegan ratatouille a few minutes to settle. This rest period allows the juices to redistribute, making it even more flavorful.

How To Serve

When it comes to serving your homemade ratatouille, the possibilities are as varied as they are delicious. This versatile dish shines whether served warm or at room temperature, making it a fantastic choice for any occasion.

For a classic touch, plate it alongside a serving of creamy polenta or a bed of fluffy couscous, allowing these grains to soak up the rich flavors of the stew. If you’re leaning towards a more casual, hands-on experience, consider spooning it over toasted slices of crusty bread, perhaps with a smear of vegan ricotta.

Ratatouille also makes a superb accompaniment to grilled tofu or seitan, offering a colorful and flavorful contrast. For those special gatherings, you can elevate your presentation by topping the ratatouille with a sprinkle of fresh basil or a drizzle of balsamic glaze, turning the humble stew into an elegant entrée. No matter how you choose to serve it, ratatouille brings a touch of Provençal charm to your table, promising a meal that’s as satisfying as it is nutritious.

How To Store Leftovers

Storing leftovers of your delicious vegan ratatouille is easy! Ratatouille keeps well in the refrigerator and often tastes even better the next day, as the flavors have more time to meld. To properly store it, let the ratatouille cool to room temperature first. Then, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 4-5 days.

If you find yourself with a larger batch, ratatouille also freezes beautifully. Spoon the cooled stew into a freezer-safe container, leaving a little space at the top as the contents will expand when frozen.

Label the containers with the date, and you can enjoy your ratatouille for up to three months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and then reheat it on the stove over low heat to restore its warmth and flavors.

FAQs

Print

Vegan Ratatouille

This fresh vegan ratatouille dish will take you to a sunny day in the Mediterranean and remind you of why we love these simple ingredients so much!

Course Main Course, Side Dish

Cuisine French, Italian, Mediterranean

Keyword ratatouille, ratatouille recipe, vegan french dish, vegan Mediterranean dish, vegan ratatouille

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 129kcal

Author World of Vegan

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 2 heads red onion finely sliced
• 2½ cups tomato passata or tomato sauce
• 1 medium-sized eggplant
• 1 medium-sized zucchini
• 2 red bell peppers
• 2 plum tomatoes
• A few sprigs of fresh thyme
• Salt & pepper to taste
• 2 slices lemon for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. 
• In a saucepan, add olive oil and cook the finely chopped garlic with half a head of red onion (finely sliced).
• After 2 minutes, add the tomato passata (or tomato sauce) and season with salt and pepper.
• Let the sauce simmer for 3-4 minutes and add the little leaves from a sprig of fresh thyme. This will be your base for the ratatouille.
• Spread the sauce evenly on the bottom of a round casserole dish.
• Slice the vegetables very thin, about a fifth of an inch, or even thinner if desired.
• Arrange sliced vegetables in circles as shown in the photo and season with salt and pepper. 
• Cook in the oven at 350 Fahrenheit for 30-40 minutes.
• Garnish with fresh lemon slices and a sprig of thyme, and enjoy!

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 736mg | Potassium: 1056mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2909IU | Vitamin C: 105mg | Calcium: 51mg | Iron: 2mg

The post Vegan Ratatouille appeared first on World of Vegan.

The slow-browned red onions, infused with balsamic vinegar and aromatic herbs, create a depth of flavor that’s both comforting and sophisticated. The broth, seasoned to perfection, forms the soul-warming base, while the optional layer of melted vegan cheese adds that quintessential French Onion flair.

We love making plant-based dishes that everyone can savor and enjoy and this french onion soup is no exception. If you need more amazing vegan soup recipes, check out our Creamy Tomato Soup, Vegan Potato Leek Soup, Vegan Asparagus and Mushroom Soup, and Vegan Potato Soup!

Prepare to be amazed by the extraordinary taste packed into every spoonful!

Why You Should Make This Vegan French Onion Soup

This Vegan French Onion Soup is a masterpiece of simplicity and flavor. Crafted with care, this recipe offers more than just a tasty meal; it’s a versatile addition to your weekly routine! Here’s why you shouldn’t miss the opportunity to create this delectable dish:

• Dairy-Free: Enjoy the richness of classic French Onion Soup without a hint of dairy. Our vegan rendition ensures a luscious, creamy experience, perfect for those seeking a dairy-free alternative.
• Nut-Free and Soy-Free: Catering to various dietary preferences, this recipe is both nut-free and soy-free, making it accessible to a wide range of individuals with different allergies or dietary restrictions.
• Easy-to-Make: Impress your taste buds without the hassle. This recipe combines simplicity with sophistication, proving that gourmet plant-based meals can be both accessible and easy to prepare.
• Budget-Friendly: This soup, in particular, is so easy and affordable to make. Onions are one of the cheapest vegetables and probably one of the most long-lasting ones too! You can score a big bunch of onions for just a few dollars and they will last for weeks if you store them in a dark and dry cupboard. Onions for the win!
• Cozy Day Comfort: Picture a cozy day inside, rain tapping on the windows, or snow falling gently outside. Our Vegan French Onion Soup is the ideal companion for such moments, wrapping you in warmth and culinary bliss.

Essential Ingredients

All you need are 7 simple ingredients to create this cozy meal!

• Red Onions: Thinly sliced and playing the starring role, red onions bring a robust, slightly sweet flavor to the soup. As they caramelize in olive oil, they add complexity and depth, setting the stage for the soup’s signature taste. Feel free to swap with yellow or white onions as needed.
• Balsamic Vinegar: Introducing a delicate balance of acidity and sweetness, balsamic vinegar complements the natural sugars in the onions. Sherry vinegar or red wine vinegar also add tons of flavor and depth. For a different complexity and acidity, try dry white wine.
• Bay Leaf: Contributing a fragrant and earthy note, the bay leaf infuses the broth with a distinct aroma. Its role is to add a layer of complexity to the flavor profile, elevating the overall sensory experience of the soup.
• Dried Oregano: Bringing herbaceous and savory undertones, dried oregano enriches the overall seasoning of the soup.
• Vegetable Broth: Serving as the hearty foundation of the soup, vegetable broth brings a savory depth to the dish. Opt for low-sodium options as needed or use an equivalent amount of vegetable bouillon with water.
• Toasted Rustic Bread Slices or Vegan Croutons: Adds a lovely crunchy element to each bite! Go for croutons for convenience or make a delicious rustic bread like this spelt bread or rosemary beer bread.
• Vegan Cheese: Optional but indulgent, melted vegan cheese adds a creamy and savory layer to the soup.
• Sprigs of Thyme (or other Fresh Herbs): Used as a final garnish, sprigs of thyme or other fresh herbs add a touch of brightness and freshness.

How To Make This Recipe

Whipping up our Vegan French Onion Soup is a breeze! Simple steps and familiar ingredients make you the master of this delightful, cozy creation in the comfort of your own kitchen.

Step 1: Heat olive oil in a large soup pot over medium heat. Add sliced onions and brown for 15-20 minutes, stirring every 2-3 minutes.

Step 2: Stir in balsamic vinegar, bay leaf, and dried oregano. Cook for an additional 5 minutes.

Step 3: Add vegetable broth, and season with salt and pepper. Bring to a boil for 5 minutes.

Step 4: Ladle into oven-proof bowls, add croutons or toasted rustic bread and sprinkle with vegan cheese.

Easy Broiling Tips for Perfect Vegan Onion Soup

Broiling is the finishing touch that turns our Vegan French Onion Soup into a melty masterpiece. To broil, set your oven to the broil setting and place those cheesy bowls on the top rack. It’s like giving your soup a quick tanning session—the high heat makes the vegan cheese bubble and turn golden brown.

This not only makes your soup look inviting but also adds a delightful crunch to the bread. Keep an eye on it to avoid any burnt surprises—we’re aiming for golden perfection! Broiling is the secret sauce that transforms a tasty soup into a visually appealing and utterly scrumptious dream.

Once broiled, garnish with a sprig of thyme and serve hot.

Expert Tips

• Achieve the perfect caramelization by allowing the onions to brown slowly, stirring every 2-3 minutes. This patient approach enhances the natural sweetness and depth of flavor.
• Experiment with different vegan cheese varieties for a unique twist. From melty mozzarella to tangy cheddar, the choice of cheese can elevate the taste and texture of your soup. Check out our vegan cheese guide and our vegan cheese slices guide for some great options!

How To Serve

• For an elegant presentation, use oven-proof bowls to broil the soup with the cheese-topped bread. This ensures a delightful blend of textures and flavors in every spoonful.
• Customize each serving by adjusting the amount of vegan cheese. Whether you prefer a lightly covered layer or a decadent cheese blanket, tailor it to your taste. Or feel free to change up the toppings if vegan cheese isn’t your thing! From the classic croutons to some more fancy ones like hemp seeds. But we can’t forget the best topping of all, nutritional yeast! It just makes everything better!
• Bulk up the veggies. Another amazing way to make this soup even more healthy and nutritious is by adding any veggie you like or have on hand. Some chopped carrots or celery would be great!

How To Store

• Refrigerate leftover soup in airtight containers for up to 3-4 days. Reheat gently on the stovetop to maintain the soup’s rich flavor and consistency.
• If freezing, do so without the bread and cheese. Thaw in the refrigerator overnight and add fresh bread and cheese when reheating for optimal taste and texture.

Vegan French Onion Soup FAQs

Print

Vegan French Onion Soup

Warm up this season with some delicious vegan french onion soup. This soup is scrumptious as is, but if you have a slice of vegan cheese on hand feel free to melt it on top of the soup for that classic French Onion flair. Just pop it on top of an oven-friendly bowl of the soup and broil for 1-2 minutes until the cheese melts. Yum!

Course Main Course, Soup

Cuisine French

Keyword french onion soup recipe, vegan french onion soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 203kcal

Author World of Vegan

Ingredients

• 2 tablespoons olive oil
• 5 medium-sized red onions peeled and thinly sliced
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 tablespoon dried oregano
• 5 cups vegetable broth or equivalent amount of vegan bouillon and water
• salt to taste
• black pepper to taste
• toasted rustic bread slices or vegan croutons to taste
• vegan cheese to taste, optional
• sprigs of thyme (or other fresh herbs) to garnish, optional

Instructions

• In a large soup pot over medium heat, add in olive oil, allow to heat, and then add the sliced onions. Allow onions to brown for about 15 to 20 mins, stirring occasionally (every 2-3 minutes).
• Add the balsamic vinegar and bay leaf and dried oregano. Keep stirring and cook for another 5 mins.
• Add the vegetable broth and season with salt and pepper to taste. Let it boil for 5 mins.
• Ladle into oven-proof serving bowls, add a handful of croutons or a slice of toasted rustic bread to each bowl, and sprinkle with vegan cheese (allowing the cheese to cover most of the bread and some of the soup, so the soup can still peek through).
• Broil in the oven (with a cookie sheet below them to catch anything that drips) until the cheese is melted. Garnish with a sprig of thyme and and serve hot.

Notes

Want to add melted cheese on top, like classic french onion soup? Serve in an oven-proof bowl, top with your favorite vegan cheese slices, and broil for a minute or two just until cheese melts.  

Nutrition

Calories: 203kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1382mg | Potassium: 221mg | Fiber: 4g | Sugar: 9g | Vitamin A: 651IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg

The post Vegan French Onion Soup appeared first on World of Vegan.

With just three very simple ingredients (coconut, maple syrup, and vanilla), you can make this luscious coconut whipped cream that’s incredibly versatile and honestly tastes like the real thing! It’s just as simple as making dairy-based whipped cream and I can assure you that it doesn’t actually taste like coconut. If you haven’t tried a recipe like this before and you don’t like coconut, trust me when I say that there isn’t a strong coconut flavor and that you won’t regret it!

What Is Coconut Whipped Cream?

Coconut whipped cream is like the magical unicorn of the dessert world – fluffy, dreamy, and downright enchanting! Canned coconut milk is transformed into a luscious, cloud-like, creamy whip. It’s the perfect plant-based alternative to classic whipped cream that’s made from heavy whipping cream. It’s both dairy-free and vegan and only requires a few ingredients to make.

Ingredient Notes

• Full-fat coconut milk: Make sure that the can is full fat coconut milk or cream, not just regular coconut milk in a carton. Sometimes the cans don’t actually specify this information, even if it is full fat. This isn’t very helpful for those who haven’t used this product before, so as a rule, stay away from any coconut milk that has the word “light” on the can because it won’t be rich enough to whip up into a thick cream.
• Maple syrup: Adds natural sweetness to the whipped cream. You can also add agave syrup instead or even granulated sugar as needed.
• Vanilla extract: For a slight vanilla aroma that helps mask the natural bean flavor of aquafaba, a little vanilla extract goes a long way.

How to Make Coconut Whipped Cream

1. In order to make coconut whipped cream, you first need to place a 13.5 oz (400ml) can of full fat coconut milk in the fridge.
2. When it’s time to whip up, flip the can of coconut milk upside. Open the can and you’ll see the coconut water on top. Discard or save the water for another recipe. Now you have all the hard coconut cream left in the can to use.
3. Add the coconut cream to the bowl of a stand mixer. Add the maple syrup and vanilla extract, the let it whip on high speed until it becomes silky and fluffy.
4. If you’re not indulging in it right away, pop it in the fridge for safekeeping, but serve as soon as possible.

Recipe Tips

The thing about this recipe is that you do need to plan one day ahead to make it because the coconut milk needs to be completely chilled for at least 24 hours. I find sometimes this can be an inconvenience, so one of the best tips I’ve learned is to always keep a can or two of full fat coconut milk in the fridge and that way you’ll be ready to make this vegan whipped cream on a whim!

Use a good quality coconut milk or coconut cream. I always have really great success with the Thai Kitchen brand and also the Whole Foods 365 brand. I like these because they have very simple ingredients and turn out perfectly every time. Another note that there should only be a few ingredients in the coconut milk. These ingredients are typically coconut, water, and guar gum. Some brands add strange fillers and these ingredients interfere with the process of making the whipped cream. Avoid cans with ingredients like “coconut extract” because it might not whip!

Best Time To Serve

I recommend making this coconut whipped cream just before serving, if possible. If that’s not possible, you can make it a short time before you’re serving it and store the bowl in the fridge until you’re ready. You might need to whip it again just before serving if it gets a bit firm. My suggestion is not to make it hours before serving it because the whipped cream will become very firm, just like how firm the cream was in the can. It might not whip back to a nice consistency again after that. 

Coconut is an incredibly versatile ingredient that offers a multitude of benefits, and this whipped cream is just another wonderful way to use this amazing food. Enjoy!

Why You Should Chill The Coconut Milk 

The reason you have to refrigerate the coconut milk is that you will only be using the coconut cream. When coconut milk is chilled, the coconut cream and coconut water completely separate (which I find so cool!) and the cream rises to the top.

Once it’s chilled, the easiest way to remove the cream is the turn the can upside down and then open it. When you open the can, the coconut water will now be on top. Pour it out because you won’t be using it. You can discard it but I prefer to save it and use it for smoothies because it is highly nutritious and you can prevent food waste.

Now all you’re left with is the thick, rich coconut cream (what whipped cream dreams are made of!).

How to Use This Coconut Whipped Cream

There are so many different recipes that pair perfectly with this whipped cream. Use it anywhere you would use dairy-based whipped cream! Not only will the vegans in your life love it, but those who have dairy allergies or avoid dairy or just love good desserts will adore this recipe. The people who don’t have to avoid dairy won’t even know that it’s vegan.

You can put this coconut whipped cream on fruit or pair it with desserts like cakes and pies (it’s SO good with pumpkin pie). One of my favorite recipes that my mom and I would make as a kid was a cake that was similar to strawberry shortcake. It would have fresh strawberries and whipped cream on top. I’ve now made the vegan version of this cake a few times using this dairy-free whipped cream recipe and it is seriously to die for.

Aside from desserts, I love to incorporate it into breakfast recipes like chia puddings, parfaits, pancakes, waffles, granola, coffee lattes, and so much more. The possibilities are endless. If you love dessert and love to bake regularly, I assure you this will become a go-to recipe for you. 

What About Other Types of Vegan Whipped Cream?

It’s getting easier to find vegan whipped cream in grocery stores from brands like So Delicious (Coco Whip) and Soyatoo (Soy Whip). You can also make whipped cream from aquafaba (chickpea brine)!

What’s great about aquafaba and coconut whipped cream recipes are that they’re quite accessible to people who may otherwise have a hard time finding a vegan whipped cream in their area. And you also get the satisfaction of making a delectable topping all on your own—especially great for impressing your loved ones during dessert (or breakfast) time!

Whichever way you decide to go with your whipped cream, use liberally and snap your food pics quickly!

FAQ’s

Print

Coconut Whipped Cream (3-Ingredients)

Delicious coconut whipped cream that’s vegan, dairy-free, and easy to make!

Course Dessert

Cuisine American

Keyword coconut whipped cream, dairy-free whipped cream, vegan whipped cream, vegan whipped cream recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 119kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 400-ml can full-fat coconut milk
• 2 tablespoon maple syrup
• ¾ teaspoon vanilla extract

Instructions

• The day before you want to make this recipe, place the can of coconut milk in the fridge overnight.
• When you’re ready to make the recipe, turn the can of coconut milk upside down. Open the can and you will find coconut water on top. Discard the water or save it for another recipe.
• Transfer all of the firm coconut cream to the bowl of a stand mixer.
• Add the maple syrup and vanilla to the bowl and whip on high-speed until it’s smooth and fluffy.
• Store it in the fridge if you’re not serving right away, but serve as soon as possible.

Nutrition

Calories: 119kcal | Carbohydrates: 27g | Protein: 0.02g | Fat: 0.2g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 97mg | Sugar: 24g | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 0.1mg

Coconut whipped cream photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan, all rights reserved.

The post Coconut Whipped Cream appeared first on World of Vegan.

Why Make Vegan Butter at Home

Why not? Here are a few reasons that we find important:

• Additive-Free and Super Fresh – Your homemade butter will not only be fantastically fresh, but it will be free of the added chemicals in all commercial brands to keep them shelf-stable.
• Pass on the Processed – Making your own butter guarantees that you know exactly what’s in your product.
• Go for Glass – No need for a plastic container or any waste. Glass is easier to clean, and you can use glassware already in your cupboard (aka jam jars). It also makes your butter look better. Zero-waste butter for the win!
• Scale Down Your Salt – You can regulate the amount of salt you add with no trouble at all. Trying to reduce your sodium intake? Add less. Can’t get enough of salty goodness? Add a little more!
• Festive Flavors – You can add any flavors you like including freshly chopped herbs, cayenne for color and spiciness, a punch of black pepper, or even some cinnamon for a sweet spread.

Are you ready to upgrade your every day, tasteless toast to an undeniably awesome, super creamy crispy bread experience?

Ingredient Notes

• Unflavored, Refined Coconut Oil – This is sold in a jar at most health food stores. The most common brand is Spectrum. “Virgin” coconut oil will taste like coconut, which is best to use for coconut-flavored dishes. “Refined” coconut oil will have no flavor and is the best for an all-purpose buttery spread.
• Sunflower or Safflower Oil – Both oils have a light, neutral flavor profile that contribute a smooth texture without overpowering other flavors.
• Non-Dairy Milk – Use plain, unsweetened plant milk such as almond, soy, or oat milk.
• Lecithin – This powerful little powder is used to emulsify or combine the ingredients. Although lecithin is most commonly made from soy, sunflower lecithin is becoming more popular. Look for it in the supplement section of health food stores or online. You can find sunflower lecithin powder here and refined coconut oil here! Both of these ingredients are easily found on Amazon, but it’s worth checking your local health food store first.

How To Make Homemade Vegan Butter

Easy peasy! In your blender add the coconut oil, sunflower oil, plant milk, lecithin powder, and salt, and process for a maximum of 60 seconds. Be careful not to overdo this step. Blending for too long might make the oils separate and that’s something you want to avoid.

Pour your creamy mixture into a chilled container and refrigerate. As soon as your blended butter is firm, it’s ready to spread!

This is a soft, spreadable butter. If you’d like something harder, simply decrease the sunflower or safflower oil and increase the coconut oil. You can start with ¾ cup sunflower or safflower and 1 cup coconut oil, and adjust by the tablespoon until you get your preferred texture. Just make sure that the total of both oils always equals 1¾ cup.

Frequently Asked Questions

How To Use Homemade Vegan Butter

• Savory Spread: Use as you would any butter substitute—spread it onto bread, toast, and crackers. You can also use it as a spread for muffins and bagels.
• Popcorn: Melt the butter and drizzle it over vegan popcorn, then toss with seasonings.
• Buttery Flavor: When you need to add a buttery flavor to roasted veggies, mashed potatoes, or sauces and gravies, use this homemade butter! It goes great with these cauliflower steaks, roasted potatoes and broccoli, and vegan stuffed acorn squash. Pretty much anytime you have a recipe that calls for butter or oil, this vegan butter can be used!
• Tea Time Topping: For those of you who (like me) love tea parties and tiny tea sandwiches, you’ll love having the option of shaping your own butter beauties. Pour your newly mixed butter mixture into a silicone baking mold (candy molds are the best size) before refrigerating. When the mixture is completely cool, gently pop out the adorable butter shapes onto some waxed paper or parchment. Arrange in a single layer in a covered container and store in the fridge. To serve, place these pleasant pats of butter in a pretty glass bowl (chilled) on the table. Voilà!
• Brunch: Place several sumptuous squares of this homemade vegan butter on your perfect, pan-fried pancakes along with mouthwatering maple syrup and a sprinkle of cinnamon. Vegan waffles are also wonderful with this blissful, buttery blend. You can thank us later! 

More Amazing Vegan Spreads

• Vegan Nutella
• Baba Ganoush
• Oil-Free Hummus
• Vegan Buffalo Queso
• Roasted Beet Hummus
• Artichoke & White Bean Spread
• 5-Minute Jalapeño Olive Hummus

Print

Easy Vegan Butter Recipe {Dairy-Free}

This is hands-down the BEST vegan butter recipe. Ready to venture beyond the land of store-bought butters and unflavored coconut oil? Once you’ve got the ingredients, making this easy-to-make and easy-to-spread plant-based butter is a snap. Slather it up! This recipe makes one block of vegan butter.

Course Dairy

Cuisine American

Keyword dairy-free butter, homemade vegan butter, vegan butter

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 32 tablespoons

Calories 92kcal

Author Allison Rivers Samson | The Dairy Detox

Ingredients

• 1 cup unflavored coconut oil refined, not virgin
• ¾ cup sunflower or safflower oil
• ¼ cup unsweetened plain non-dairy milk
• 1 tablespoon lecithin powder
• ¾ teaspoon salt optional

Instructions

• Place a glass container in the freezer to chill while preparing the Better Butter.
• In a blender, process all ingredients together at medium speed for 30-60 seconds, until completely combined. Be careful not to over-process or the oils may separate.
• Transfer quickly to the chilled container, cover, and store in the refrigerator for up to two weeks.

Video

Notes

• Unflavored coconut oil is also called “refined coconut oil,” and is sold in a jar in most health food stores. The most common brand is Spectrum. “Virgin” will taste like coconut, which is best to use for coconut-flavored dishes.
• Lecithin is used to emulsify or combine the ingredients. Although lecithin is most commonly made from soy, sunflower lecithin is becoming more popular. Look for it in the supplement section of health food stores, or online (see link below).
• How much is a pinch? Not much! It’s approximately half of ⅛ teaspoon.
• This is a soft, spreadable butter. If you’d like something harder, decrease the sunflower or safflower oil and increase the coconut oil. You can start with ¾ cup sunflower or safflower and 1 cup coconut oil, and adjust by the tablespoon until you get your preferred texture. Just make sure that the total of both oils always equals 1 ¾ cup.

Nutrition

Calories: 92kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Sodium: 49mg | Potassium: 9mg | Fiber: 0.3g | Sugar: 0.1g | Calcium: 1mg | Iron: 0.1mg

This recipe was shared with permission from The Dairy Detox. You can find more dairy-free recipes like this in the Dairy Detox Cookbook. Photos by Zhoro Apostolovfor World of Vegan, all rights reserved.

The post Easy Vegan Butter Recipe appeared first on World of Vegan.

What makes these treats even more irresistible is their hassle-free preparation—no eggs in sight, and an easy process of shaping, freezing, and dunking in a river of melted chocolate. Get ready to experience the sheer delight of a safe-to-eat, no-bake cookie dough sensation that’s not only fun to make but even more enjoyable to devour!

Ingredient Notes And Substitutions

These amazing edible cookie dough balls are made with ingredients you likely already have in your pantry and refrigerator. Here are the ingredients you’ll need, with a few suggested substitutions!

Vegan Butter: This plant-based hero brings a rich and creamy texture to our cookie dough, ensuring a luscious taste without the need for traditional dairy. Feel free to use refined coconut oil here if you’d prefer.

Sugar: Granulated sugar provides the necessary sweetness that balances the savory notes in our cookie dough truffles, creating a perfect contrast of flavors.

Brown Sugar: Brown sugar, on the other hand, contributes moisture and a subtle molasses hint, adding depth to each bite. It elevates our cookie dough, making it irresistibly chewy and flavorful.

Applesauce: This is the secret to our egg-free delight! Applesauce steps in as a binder, ensuring the perfect cookie dough consistency without the need for eggs. Plus, it brings a hint of natural sweetness to the mix.

Peanut Butter: Creamy or crunchy, the choice is yours—either way, it’s the perfect partner to the dough’s sweetness. Use your favorite store-bought brand, or make your own homemade peanut butter.

Vanilla Extract: A dash of vanilla extract transforms our cookie dough into a fragrant masterpiece, infusing it with warmth and depth. It’s the aromatic key that turns a good treat into an extraordinary one.

All-Purpose Flour: The backbone of our dough, all-purpose flour provides structure, helping the cookie dough maintain its shape while achieving that perfect chewiness. If you’d prefer a gluten-free option, a reliable gluten-free flour blend will also work here!

Baking Soda: A small amount of baking soda is our rising star, creating the ideal lift and fluffiness in each cookie dough truffle. It ensures the perfect texture without overwhelming the delicate flavors.

Hot Water: Paired with baking soda, hot water activates its magic, helping the dough rise and giving our no-bake cookie dough that irresistible lightness. It’s the behind-the-scenes wizardry that ensures a delightful bite.

Salt: A pinch of salt is the unsung hero that elevates the sweetness and enhances all the flavors in our cookie dough. It’s the balancing act that keeps each bite perfectly nuanced.

Vegan Chocolate Chips: These little bursts of chocolatey goodness bring joy to every bite, creating pockets of melty delight in each cookie dough ball. Choose your favorite vegan chocolate chips for a personalized touch, whether it’s dark, semi-sweet, or even a playful mix.

How To Heat-Treat Flour

Ensuring the safety of your raw cookie dough goes beyond merely omitting eggs. Surprisingly, the primary concern lies in the flour, which can harbor potential pathogens such as salmonella. Fortunately, there’s a straightforward solution to enjoy worry-free indulgence. Heat treating the raw flour is crucial, requiring it to reach a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius). You can easily achieve this through one of these methods:

1. Microwave approach: Place the flour in a generously sized microwave-safe bowl and heat it at full power for 1 1⁄2 minutes, pausing at 30-second intervals to stir thoroughly.
2. Oven method: Alternatively, employ this method by preheating your oven to 300 degrees Fahrenheit (150 degrees Celsius). Spread the flour evenly on a baking sheet lined with parchment paper or a reusable silicone baking mat. Bake for 5 minutes, ensuring to stir thoroughly halfway through.
3. Stovetop instructions: Preheat a large skillet on your stovetop over medium heat. Add the flour, and stir constantly for 5 minutes.

Regardless of your chosen method, it’s crucial to allow the flour to cool completely before incorporating it into your recipe, ensuring a safe and delicious cookie dough experience.

How To Make This Edible Cookie Dough Balls Recipe

Making these cookie dough bites is a breeze! Follow these instructions for chocolate-covered cookie dough bites bliss!

Make The Dough

Cream the vegan butter, granulated sugar, and brown sugar with an electric mixer until smooth in a large bowl. Then mix in the applesauce, peanut butter, vanilla, and salt.

Dissolve the baking soda in hot water. Add it to the batter. Then, mix in the flour and stir until a dough forms.

Shape The Dough

Shape the vegan cookie dough into 1-inch balls. Arrange on a baking sheet lined with parchment paper. Place it into the freezer for one hour.

Melt The Chocolate

Using a double-boiler, melt the chocolate. You can also melt the chocolate in the microwave.

Double-Boiler Method: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure that the water doesn’t touch the bottom of the bowl. Add the chocolate to the bowl over the simmering water.

Stir continuously as the chocolate melts, ensuring it becomes smooth and glossy. Be cautious not to let any water from the steam get into the chocolate, as it can cause it to seize. Once the chocolate is fully melted and smooth, remove the bowl from the heat.

Microwave Method: Place the chocolate chips in a microwave-safe bowl. Microwave the chocolate at 50% power in short intervals, such as 20 to 30 seconds. Stir the chocolate thoroughly between each interval.

Keep a close eye on the chocolate to prevent overheating. It may not look fully melted until stirred, so check the consistency after each interval. Continue microwaving and stirring until the chocolate is completely melted and has a smooth, liquid consistency.

Allow the melted chocolate to sit for a moment before using it, as it can retain heat and continue to melt even after being removed from the microwave.

Coat The Cookie Dough Balls

Dip each peanut butter ball into the chocolate using two forks. Spin to coat. Tip: Work quickly as the chocolate can harden quickly!

Freeze The Cookie Dough Balls

Transfer the chocolate-coated cookie balls back onto the parchment-lined baking sheet. Freeze for one hour before enjoying!

Variation Ideas

These vegan cookie dough bites can be dressed up if you’d like for parties (or just for yourself!) Here are some spectacular ideas to add a little pizzazz to these bites!

Chocolate Drizzle Delight: Take your cookie dough balls to the next level by drizzling them with contrasting melted chocolate. A dark chocolate or white chocolate drizzle adds a simple, artistic touch that not only enhances the flavor but also adds an elegant finish.

Coconut Bliss: Immerse your cookie dough balls in a bed of coconut flakes for a tropical twist. The subtle nuttiness and chewy texture of coconut perfectly complement the sweet, creamy goodness of the dough.

Mini Chip Marvel: Infuse extra chocolatey goodness by mixing in vegan chocolate chips into your cookie dough. Each bite becomes a mini explosion of rich chocolate, creating a delightful contrast to the smooth dough.

Sprinkle Spectacle: Elevate the visual appeal by rolling your cookie dough balls in a medley of colorful vegan sprinkles. Not only does this add a vibrant touch, but it also introduces a delightful crunch with every bite.

Cocoa Powder Dusting: Give your cookie dough balls a sophisticated touch by dusting them with high-quality cocoa powder. This adds a hint of deep chocolate flavor and provides an enticing, velvety finish.

Crushed Nut Crunch: Add some crunch by coating them in finely chopped nuts like almonds or hazelnuts. The combination of creamy dough and the nutty exterior creates a textural symphony.

Zesty Citrus Surprise: Infuse a burst of freshness by incorporating finely grated citrus zest (lemon or orange) into your cookie dough. The citrusy notes add a refreshing element, making each bite a tantalizing experience.

Storage Tips

Proper storage ensures that your vegan cookie dough bites stay fresh and delicious. To keep them at their best, consider these suggestions:

• Refrigeration: For short-term storage, keep your vegan cookie dough bites in an airtight container in the refrigerator. This helps maintain their texture and prevents them from becoming too soft.
• Freezing for Future Indulgence: Once frozen, transfer them to a freezer-safe bag or container. They can be stored for several weeks. When ready to enjoy, simply let them thaw in the refrigerator or at room temperature for a few minutes.
• Layering with Parchment: When storing in containers, layer the cookie dough balls with parchment paper to prevent them from sticking together. This makes it easier to grab a few at a time without any fuss.
• Room Temperature Enjoyment: If you prefer a softer texture, you can store a small batch of cookie dough bites at room temperature for a day or two. However, keep in mind that they may become too soft if left out for an extended period.

Remember to label your storage containers with the date to keep track of their freshness!

FAQs

Print

Chocolate Covered Cookie Dough Balls

Eating these cookie dough truffles is like throwing a giant party for your taste buds. Chocolatey, peanut buttery, and full of fun, this may just turn into your favorite dessert!

Course Dessert

Cuisine American

Keyword cookie dough balls, cookie dough bites, cookie dough truffles

Prep Time 15 minutes minutes

Total Time 16 minutes minutes

Servings 16 cookie dough balls

Calories 469kcal

Author Michelle Cehn and Toni Okamoto

Equipment

• electric hand mixer

Ingredients

• 1 cup vegan butter softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• ¼ cup plain applesauce
• ¾ cup peanut butter
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour heat treat before using, see notes
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 2 cups dairy-free chocolate chips

Instructions

• Make the cookie dough by creaming together the vegan butter, granulated sugar, and brown sugar using an electric mixer. Then mix in the applesauce, peanut butter, vanilla extract, and salt.
• Dissolve the baking soda in hot water, then add it to the batter. Mix in the flour and stir until a dough forms.
• Shape cookie dough into 1-inch balls and place on a parchment-lined baking sheet.
• Freeze for 1 hour.
• Melt chocolate using a double boiler or microwave.
• Using two forks, dip each peanut butter ball into chocolate and spin to coat. Work fast because the chocolate hardens.
• Place on a baking sheet and freeze until ready to serve.

Notes

How to heat treat flour to be safe for consumption:

1. 1. Microwave approach: Place the flour in a generously sized microwave-safe bowl and heat it at full power for 1 1⁄2 minutes, pausing at 30-second intervals to stir thoroughly.

1. 1. Oven method: Alternatively, employ this method by preheating your oven to 300 degrees Fahrenheit (150 degrees Celsius). Spread the flour evenly on a baking sheet lined with parchment paper or a reusable silicone baking mat. Bake for 5 minutes, ensuring to stir thoroughly halfway through.

1. 1. Stovetop instructions: Preheat a large skillet on your stovetop over medium heat. Add the flour, and stir constantly for 5 minutes.

Storage:

• For short-term storage, keep your vegan cookie dough bites in an airtight container at room temperature for a day or two or in the refrigerator for up to a week.
• For longer storage, freeze on the baking sheet, then transfer to a freezer-safe bag or container. When ready to enjoy, simply let them thaw in the refrigerator or at room temperature for a few minutes.
• When storing in containers, layer the cookie dough balls with parchment paper to prevent them from sticking together. This makes it easier to grab a few at a time without any fuss.

Nutrition

Calories: 469kcal | Carbohydrates: 61g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 284mg | Potassium: 118mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 51mg | Iron: 3mg

Edible Cookie Dough Ball photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Chocolate-Covered Cookie Dough Balls appeared first on World of Vegan.

In every language, a rich, hearty stew topped with creamy mashed potatoes and baked to golden-brown perfection always spells comfort food. Cottage pie is a classic dish that’s withstood the test of time, matured over the years, and grown to have greater allure than ever. Every western culture has a similar casserole to its name, brimming with enough meat and vegetables in every bite to appease both hunters and gatherers throughout the ages.

Unlike a pastry-covered pie, cottage pie skips the fussy dough to make preparation and serving a breeze. No baking experience required! All you need is an appetite for a hearty, heartwarming meal.  

What Makes This The Best Recipe For Vegan Shepherd’s Pie?

• Umami: The so-called fifth taste, otherwise understood as savory flavor, contributes the distinct depth and richness that makes the overall eating experience so satisfying. Meat is naturally high in umami, but so are mushrooms, which are the secret ingredient here.
• Allergen-friendly: Everyone’s welcome to the table when this dish is on the menu! There are no common allergens in the mix, meaning it’s gluten-free, dairy-free, eggless, nut-free, soy-free, and as always, completely vegan.
• Freezer friendly: Whether you want to prep ahead or save leftovers for a rainy day, this vegan shepherd’s pie keeps like a champ. Freeze individual portions for up to 6 months and simply microwave or pop it into the oven until hot all the way through.

Key Ingredients

Russet potatoes: These spuds are high in starch which makes them mash up into a light, fluffy vegan mashed potato topping. Peel them for a perfectly smooth mash or keep the skins on for a more rustic approach

Dried mushrooms: Dried porcini are ideal here for their uniquely nutty, earthy flavor and toothsome, meaty texture. Other good options include dried shiitake mushrooms, dried oyster mushrooms, dried wood ear mushrooms, or dried morel mushrooms.

Dried herbs: No pantry is complete without a range of dried herbs at the ready. Through the dead of winter when nothing green is growing, they’ll get you through those dark days with zest and fragrance to spare. Basil, oregano, rosemary, and thyme are our VIPs here.

Lentils: This complete protein creates the most convincing vegetarian cottage pie around using only whole foods. Canned and ready-to-eat, they’re very convenient anytime you want to cut out the meat.

Sun-dried tomatoes: Chewy and subtly sweet, oil-packed sun-dried tomatoes are a rich source of umami as well, harmonizing with the mushrooms to heighten that taste. For even greater flavor, use some of the oil for cooking, instead of plain olive oil.

Nutritional yeast: Both cheesy and buttery without a drop of dairy, nutritional yeast is essential for creating natural vegan alternatives. It can be used to enhance anything from soup to popcorn.

What’s The Difference Between Shepherd’s Pie vs Cottage Pie?

Though the terms can sometimes be used interchangeably, the difference between the two traditionally comes down to the place of origin and type of meat.

• Shepherd’s pie hails from Scotland, later gaining in popularity throughout England and Ireland. It typically calls for ground lamb, befitting of the name.

• Cottage pie came later, appearing in text around 1791 without clear heritage other than the United Kingdom at large. These casseroles were filled with ground beef instead.

While a plant-based version could be seen as either (or neither) based on these simple definitions, most vegan ground meat is compared to beef, given that lamb has a more gamey or grassy taste. Cottage pie is a better fit for conventional flavor expectations.

How To Use Dehydrated Mushrooms

Dried mushrooms are indispensable umami bombs that contain even greater flavor than their fresh counterparts. That’s because the drying process concentrates their essence, breaking down cell walls and making it more readily accessible than straightforward cooking alone.

Here’s how to rehydrate dried mushrooms:

1. Sort your mushrooms and give them a rinse. Wild mushrooms especially are likely to still carry dirt from where they were grown. Brush lightly to remove any leftover particles. Double-check that there are no other stones or twigs that might have gotten mixed up with them.
2. Soak in cold water, ideally overnight. Many recipes will quickly rehydrate dried mushrooms in hot or even boiling water to speed through the procedure. While that technically works, it fails to unlock their full potential. Dried mushrooms tend to float, so keep a plate on top of them in a large bowl to keep them all submerged. Store in the fridge until ready to use.
3. Drain the soaking water but save it! You now have incredibly flavorful mushroom broth, ideal for making soups and stews with, in addition to the toothsome mushrooms you want for the recipe at hand.

Kept in a dry, cool place, dried mushrooms are shelf-stable and can last for 1 – 3 years. Once rehydrated, the mushrooms should be kept in an airtight container in the fridge and used within 5 – 7 days.

This method works for a variety of different mushrooms including dried porcini mushrooms, dried shiitake mushrooms, dried morel mushrooms, dried oyster mushrooms.

Ideas For Cottage Pie Adaptations

Never eat the same meal twice when you apply a bit of creativity to the basic cottage pie formula! Make it your own with a few simple twists.

• Switch up the protein: Use crumbled tofu or tempeh, realistic vegan ground meat like Impossible or Beyond Meat, or a combination of all your favorites.
• Add an extra serving of vegetables: Take a hint from what’s fresh and in season or dig deep into your freezer to pull out a ready-made blend. Keep the cuts as consistent as possible so everything cooks at the same rate. When in doubt, corn and peas are always good choices to start with.
• Say cheese: Everyone loves cheese, so sprinkling a handful of your favorite shredded vegan cheese over the top is a guaranteed crowd-pleaser. Add it within the last 10 minutes of cooking so it can get nice and melty.  
• Spice is nice: The flavor profile is very mild as written, but if you’re a heat seeker, go ahead and spike the filling with crushed red pepper flakes, Tabasco, sriracha, harissa, or your favorite hot sauce.

More Cozy Vegan Casseroles To Try

• Vegan Noodle Kugel
• Vegan Green Bean Casserole
• Vegan Baked Mac and Cheese Casserole
• Vegan Lasagna With Tofu Ricotta
• Easy Vegan Chicken Pot Pie

Print

Shepherd’s Pie {Cottage Pie} That’s Dairy-Free & Vegan

This vegan shepherd’s pie, also known as cottage pie, is the ultimate comfort food! It’s rich and hearty—full of mushrooms and vegetables in a savory sauce topped with creamy mashed potatoes. This is the perfect meal for chilly evenings to cozy up with!

Course dinner

Cuisine English

Keyword dairy-free shepherd’s pie, gluten-free shepherd’s pie, vegan holiday recipe, vegan shephard’s pie, vegan thanksgiving recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 497kcal

Author Beatriz Buono-Core & Mirko Guth

Ingredients

Mashed Potato Topping Ingredients: 

• 4 large russet potatoes peeled and diced
• plant-based milk unsweetened and unflavored, to taste
• vegan butter to taste
• salt and pepper to taste

Cottage Pie Filling Ingredients: 

• ⅓ cup dried mushrooms porcini if you can find them, otherwise any dried mushroom will do
• 1 cube vegetable bouillon
• 1¼ cups water
• 4 tablespoons olive oil
• 2 carrots peeled and diced
• 1 small yellow onion finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 8-ounce can lentils drained
• ½ cup sun-dried tomatoes packed in oil drained and chopped
• 6 tablespoons tomato puree
• ⅓ cup nutritional yeast or vegan parmesan optional
• parsley or chives for garnish optional

Instructions

• Place the diced peeled potatoes in a large saucepan, cover with water, bring to a boil, and simmer for 15 minutes or until soft. Drain the water and roughly mash. Add plant-based milk, vegan butter, salt, and pepper, all to taste, and continue mashing until completely smooth. Set aside.
• In a medium bowl, add the dried mushrooms, bouillon cube, and water. Let the mushrooms soak for 8 minutes, and mix to dissolve the vegetable stock.
• Preheat the oven at 430 degrees F.
• Heat a large frying pan with the olive oil on medium heat. Add the carrots, onion, basil, oregano, rosemary, and thyme. Stir and cook until lightly soft.
• Add the tomato puree to the frying pan and stir. Take your soaking mushrooms and pour the liquid into the frying pan, holding back the mushrooms. Roughly chop the mushrooms before adding them to the pan as well. Add the chopped sundried tomatoes and lentils, and simmer until thickened.
• Once the cottage pie mixture is ready, spread it evenly in a casserole dish. Top with the mashed potatoes and sprinkle generously with nutritional yeast. Cook in the oven for 10 minutes or until the surface is golden. Garnish with parsley or chives and enjoy!

Notes

Storage – Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw and reheat before serving.

Can’t find canned lentils? Use about 1 cup of cooked lentils instead.

Nutrition

Calories: 497kcal | Carbohydrates: 81g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 89mg | Potassium: 2109mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 5mg

Photos by J.J. Steele for World of Vegan, all rights reserved. Thanks to our recipe testers Ruth Havertz and Taylor Gillespie. 

The post Vegan Shepherd’s Pie (Cottage Pie) appeared first on World of Vegan.

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

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

Why This Is The Best Royal Icing Recipe

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

Key Ingredients

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

How To Make Vegan Royal Icing Without Meringue Powder

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

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

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

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

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

Tips For Success

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

How To Store Decorated Cookies

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

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

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

How To Color Vegan-Friendly Royal Icing

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

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

Frequently Asked Questions

Recipes You’ll Love To Decorate With Royal Icing

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

Print

Best Vegan Royal Icing Recipe

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

Course Dessert, Ingredient

Cuisine American

Keyword royal icing recipe, vegan royal icing

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1.5 cups of icing

Calories 267kcal

Author Audrey Dunham

Equipment

• Handheld Mixer or Stand Mixer

Ingredients

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

Instructions

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

Notes

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

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

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

Nutrition

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

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

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

This delightful treat is sure to become a monthly (or weekly!) family favorite. Once you bake your first loaf, you’ll realize that this recipe is a must-have for any baking repertoire. It’s an easy-to-follow recipe that brings a burst of flavor that will brighten up anyone’s day.

If your mouth is watering for a bite of sweet and tangy goodness, let’s get baking!

Why You’ll Love This Vegan Cranberry Walnut Bread

Baking your own bread is not only satisfying, but it’s also one of those activities that brings peace and comfort to your day. If family or friends take part in either the making or the eating of this bread, that’s even more reason to give it a try!

• Easy and Enjoyable to Make: Mix the simple dry and wet ingredients together and you’re good to go. No need to knead! (he he)
• Tangy, Slightly Sweet, and Heavenly: The combination of tart cranberries and crunchy walnuts is delightful. The perfectly balanced bread is not too sweet or too sour.
• Excellent for Meal Prep: Make a day or two before and you’ll have a tasty ready-made breakfast or snack whenever hunger strikes.
• Great for Breakfast, Snacks, or On-the-Go: All you need to do is slice and enjoy! This bread is incredible as is—warm, cool, or room temperature. Add a topping of choice, if desired. Our favorites include vegan butter, vegan cream cheese, thick jams, or even nut butter.
• Free of Dairy, Eggs, and Preservatives: Because you’re baking this bread yourself, there’s no added chemicals or any animal products to be wary of. You can also swap out or substitute any ingredient that you are sensitive to for even more versatility.

Key Ingredients

Explore the heart of this cranberry walnut bread recipe with a closer look at its key ingredients, where the vibrant notes of cranberries and the rich texture of walnuts come together to elevate this simple, delightful snack.

• Cranberries: These beautiful little berries are high in antioxidants and a good source of vitamins C, A, and K. Fresh cranberries are used in this recipe, but if fresh are not in season, feel free to use frozen berries thawed in the fridge. Dried cranberries can also work, but it would be best to reduce the amount of sugar to ½ (or ¾) of a cup instead.
• Walnuts: Full of omega 3s fats and fiber for a healthy heart and brain. Also high in iron, zinc, copper, selenium, vitamin C, and niacin. They’re an excellent choice of nut to add to your daily meals. Feel free to add an equal amount of nuts, if walnuts aren’t your favorite. A mix of unsalted nuts would also work well and taste lovely in this bread.
• Orange: The orange zest and juice add a small amount of bright sweetness to this fruity bread. It not only complements the tart cranberry flavor but you’ll get a tiny boost of vitamin C, as well. For an unusual twist, try using tangerine or clementine instead.
• Flaxseeds: This nutty bread is just full of healthy fats. Along with the walnuts, the flaxseed adds even more omega 3s to every bite. A ground flax “egg” acts as a binder to keep the bread dough together. You can swap out the flaxseeds (if needed) for mashed ripe banana, a powdered egg alternative, applesauce, or soaked chia seeds. Check out this vegan egg replacement guide for even more suggestions.

How To Make No Knead Cranberry Nut Bread

These simple steps are all you need to know to get started on this luscious loaf. Once you get the orange and flax egg prepped, everything else is a cinch. Just add to the bowl, mix, and bake. No need to knead!

Step 1: Zest and juice the orange. Set aside the 3-4 tablespoons of juice and zest for later.

Step 2: Make the flax egg using 3 tablespoons of warm water and 1 tablespoon of ground flaxmeal. Leave to thicken.

Step 3: Preheat the oven to 325 degrees F and grease the loaf pan. You can also line it with parchment paper.

Step 4: Mix up the dry ingredients well. The flour, salt, baking soda, baking powder, and sugar should be incorporated fully.

Step 5: Into the same bowl, add in the wet ingredients of orange zest, orange juice, flax egg, melted vegan butter, vanilla, and boiling water. Stir well until the batter is smooth.

Step 6: Add in the nuts and cranberries. Mix just enough to combine.

Step 7: Sprinkle with optional chopped walnuts and dried cranberries. Place in oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan and sit for at least an hour before removing the loaf and cutting the bread. (Note: Bread is even better the next day. It’s totally worth the wait.)

Helpful Tips and Suggestions for Serving

The best part of making a fresh loaf of bread is deciding how to enjoy it! This cranberry walnut bread is very versatile, especially with ingredients. Here are our favorite tips on ways to swap ingredients and how to serve this bread most successfully.

• Best Made Ahead: This wonderful walnut cranberry bread is even better the next day. Although it tastes delicious right out of the oven, the flavor and texture are best after resting for a day.
• Toasted vs. Chilled: Sliced and toasted (with extra vegan butter) or eaten right from the fridge slathered with vegan cream cheese are both super tasty options. Toasted tastes best with a hot cup of tea, while chilled is perfect for taking it on-the-go or with a cool beverage.
• Four Fruity Flavors: Instead of fresh cranberries, try swapping for big juicy blueberries, sliced strawberries, peeled peach halves, or in-season chopped apples.
• Go Nuts!: If walnuts aren’t your favorite, how about adding in slivered almonds, pistachios, macadamia nuts, or pecans? You could also add a sprinkling of chocolate chips to the top as well before baking.
• Feel Free to Use Gluten-Free: We’ve tested this recipe with Bob’s Red Mill Gluten-Free 1-to-1 baking flour with excellent results.
• Lower-Fat Version: For a low-to-no fat version, replace the 2 tablespoons of vegan butter with an equal amount of applesauce.
• Reduced Sugar Substitute: If you’d rather not use granulated sugar, try substituting for an equal amount of ripe, speckled, mashed bananas. Other options include date sugar, coconut sugar, or monk fruit.

Cranberry Walnut Bread Simple Storage

Store this no knead cranberry walnut bread in the fridge if you think you may not be able to eat the entire loaf in one week. If the bread will be gobbled up in less than a week, you can simply keep it covered on the counter.

A freshly baked loaf of bread will keep fresh for up to a week at room temperature, up to two weeks in the refrigerator, or for 2-3 months in the freezer. Make sure to wrap the bread in freezer paper (or parchment paper) and add it to a sealed, freezer-safe container before freezing. Thaw in the fridge a day or two before serving the bread or slice carefully and warm in the toaster.

More Easy Bread Recipes to Try

• If sumptuously savory breads are what you’re craving, make sure to try this Pesto Pull-Apart Bread, Vegan Focaccia Bread, or Rosemary Beer Bread.
• Satisfy your sweet tooth with these rich Chocolate Zucchini Bread and celebratory Vegan Challah Bread recipes!
• This herb-filled Spelt Bread recipe is perfect for everyday sandwiches, toast, and even homemade croutons.
• Bake up a batch of Vegan Filipino Bread rolls to dip into hot chocolate or slather with sweet, homemade strawberry jam. Delish!

Print

Cranberry Walnut Bread (Easy + No Knead)

This cranberry walnut bread is a sweet and satisfying crowd favorite! Bursting with the vibrant flavors of dried fruit and crunchy nuts, this festive loaf will steal the spotlight on your holiday table. With simple pantry staples and a little bit of cheerful cranberry flavor, our cranberry walnut bread is the perfect bake-ahead bread for any celebratory occasion.

Course Baked Good, Breakfast or Snack

Cuisine American

Keyword cranberry walnut bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 294kcal

Author Gina House | World of Vegan

Equipment

• Loaf Pan 5" x 9"
• Sifter
• Zester
• Orange Juicer or a simple fork will do

Ingredients

• 1 medium orange
• 1 tablespoon ground flaxmeal
• 3 tablespoons warm water
• oil or spray oil for greasing the pan
• 2 cups all-purpose flour gluten-free 1-to-1 baking flour also works well
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons vegan butter melted
• 1 teaspoon vanilla extract
• ¾ cup boiling water
• 1 cup chopped walnuts plus a handful for topping (lightly toast in a dry, preheated pan, if desired).
• 1 cup whole fresh cranberries or thawed and drained frozen cranberries
• 3 tablespoons dried sweetened cranberries for topping (optional)

Instructions

• Using a zester, zest the orange peel and set the zest aside. Cut the orange in half, squeeze the juice into a small bowl to make 4-5 tablespoons orange juice, and set aside.
• In a small ramekin, mix 1 tablespoon of ground flaxmeal with 3 tablespoons of very warm water. Let sit for at least 10 minutes until it thickens. This will be your flax egg.
• Preheat the oven to 325 degrees.
• Spray or rub the sides of the loaf pan with oil and line with parchment paper.
• In a large mixing bowl, sift together the flour, salt, baking soda, baking powder, and sugar. Then stir to fully combine the dry ingredients.
• To the same bowl, add the orange juice, orange zest, melted butter, flax egg (flaxmeal and water mixture), vanilla extract, and boiling water. Mix well.
• Add the nuts and cranberries, reserving a small amount of nuts for topping, and mix just enough to combine.
• Spoon batter into the prepared loaf pan, sprinkle the top with the walnuts and dried cranberries (this is optional), and bake for one hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan and sit for at least an hour before removing the loaf cutting the bread.

Notes

• Lower-Fat Version: Feel free to substitute 2 tablespoons of applesauce for the plant-based butter for a lower-fat version.
• Gluten-Free Option: Tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with excellent results.
• Add Some Pizzazz: Sprinkle some toasted walnuts, dried cranberries, white or dark chocolate chips, or  Turbinado sugar over the top before placing it into the oven to bake.

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Sodium: 255mg | Potassium: 120mg | Fiber: 3g | Sugar: 25g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 2mg

Thanks to our amazing recipe testers Jessica Sabbagh, Nicole Benson, and Taylor Allred for testing this recipe! Cranberry Walnut Bread photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post No Knead Cranberry Walnut Bread appeared first on World of Vegan.

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

Why You’ll Love This Recipe

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

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

Ingredient Notes And Substitutions

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

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

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

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

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

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

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

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

How To Make This Oil-Free Hummus

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

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

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

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

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

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

How To Store

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

Perfect Pairings For This Homemade Hummus Recipe

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

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

More Yummy Chickpea Recipes

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

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

Print

Oil-Free Hummus Recipe

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

Course Side

Cuisine Middle Eastern

Keyword oil-free hummus, oil-free hummus recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 121kcal

Author Michelle Cehn | World of Vegan

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Easy Oil-Free Hummus Recipe appeared first on World of Vegan.