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

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

What Are the Benefits of Making My Own Almond Milk?

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

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

How to Make Your Own Almond Milk

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

What you’ll need:

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

Step-by-Step Process

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

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

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

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

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

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

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

Is a High-Powered Blender Necessary?

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

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

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

7 Tips For Making The Tastiest Plant-Based Milk

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

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

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

Exploring Other Nut Milk Varieties

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

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

Cashews

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

Hazelnuts

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

Walnuts

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

Pecans

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

Brazil Nuts

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

Pistachios

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

Macadamia Nuts

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

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

Making Almond Milk with a Nut Milk Maker

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

What Do Nut Milk Makers Actually Do?

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

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

Popular Nut Milk Maker Brands

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

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

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

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

How To Serve Up Your Almond Milk Recipe

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

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

Simple Storage

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

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

More Homemade Staple Recipes to Try

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

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Homemade Almond Milk

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

Course Drinks

Cuisine American

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

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 ½ cups

Calories 316kcal

Author Michelle Cehn

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

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

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

This almond milk and strawberry smoothie recipe couldn’t be easier to blend together using just a handful of ingredients you likely have in your freezer and pantry already. And it’s healthy, too! What are we waiting for? Let’s get blending!

Superstar Smoothie Ingredients

Ever wonder why fruit smoothies are even better when you include plant milks and seeds? If you think about it, a simple smoothie can be a powerhouse of positive nutrition in a single glass.

Frozen Strawberries

Strawberries are the star of this smoothie show! Berries boost your vitamin C, fiber intake, and particularly polyphenols (known also as awesome antioxidants). You can use store bought frozen strawberries, or fresh strawberries that you freeze yourself! If you freeze the strawberries yourself, just make sure they are fully frozen before making this smoothie.

Ripe Spotty Bananas

A smoothie staple! Bananas help create a sweet, rich, thick, creamy, milkshake-like consistency in any smoothie. They also have fantastic levels of fiber, potassium, and vitamin B6. This is the ingredient that makes your smoothie s-m-o-o-t-h.

The perfect bananas for smoothies are very ripe and spotty. The more you allow bananas to ripen, the sweeter they get!

Ground Flaxseed Meal (Flaxmeal)

Ground flax is a vegan pantry staple. It can be used as an egg replacer in baking recipes, and added to numerous recipes! We add flax to this smoothie as a healthy source of omega-3 fats which are critical for brain health. If you don’t have flaxmeal, you can simply leave it out!

Rolled Oats

Why add oats? Something magical happens when you mix rolled oats with soy milk. This plant-based milk mixture becomes extra creamy and even more delicious. The trick to this is that you do need a high-speed blender to make this happen. It’s totally worth it!

If you have a high-powered blender, you can add the oats raw and they will blend smooth. If you’re working with a lower power blender, add the milk and oats first, and allow them to rest in the blender for 15 minutes before adding your other ingredients and blending. This will soften the oats for easier blending and a creamier result!

As a whole grain, oats provide much needed soluble fiber (beta-glucan, the best kind!), B vitamins, and minerals. 

Almond Milk

Supercharged with vitamins and give your smoothie that lovely rich flavor with almond milk. This recipe calls for unsweetened almond milk, since the two ripe bananas bring plenty of sweetness to the smoothie already, but any type will work! If you don’t have almond milk on hand, you can use any variety of plant-based milk in this recipe.

How to Serve Up This Strawberry Smoothie

Although smoothies are usually a solitary snack or single breakfast, you might be wanting to add a little something extra. Here are some suggestions for your Strawberries ‘n’ Cream Smoothie:

Always Okay to Add Berries – You can never go wrong by adding more berries to your breakfast. Sliced strawberries, blueberries, blackberries, or even cherries bring some sweetness, fiber, and vitamin C when sprinkled over the surface of your smoothie. 

Power Up With Protein Powder – If you need this mixture to keep you full for most of the morning, try adding a scoop of vegan protein powder—like these brands.

A Nod to Chopped Nuts – Experiment with texture by topping with a few candied walnuts or your favorite nuts. This will add healthy fat, fiber, and protein to your smoothie and make it into more of a meal.

Blend It Into a Bowl – Add a little less liquid and you’ll have the perfect creamy consistency for a smoothie bowl. Add some shredded coconut, a spoonful of chocolate hazelnut spread, and a few slices of fresh strawberries or banana. Beautiful!

Want Whipped Cream? No problem! If you have a can of coconut milk in your cupboard, you’re all set to go. You can use the spray cans from the grocery store, but homemade coconut whipped cream is just heavenly!

Simple Storing Options

Smoothies are best consumed fresh within the first 15 minutes of blending, and we highly recommend adjusting the recipe to fit your appetite so no smoothie goes to waste.

If you need to save your almond milk strawberry smoothie leftovers, they can be saved in the fridge for in a covered container, but the texture and flavor will change. If you have an insulated water bottle or thermos, that would be even better for keeping your remaining smoothie cool and fresh in the fridge.

When you’re ready for the smoothie, a good idea is to blend your leftovers with a small handful of frozen fruit to get your smoothie thick and creamy again, especially if the consistency looks a little thin. Best to use the fruit already in your smoothie, but you can also branch out and try something new. 

More Super Smoothies or Fresh Juices to Try

• Pineapple Banana Smoothie
• Mango Spinach Smoothie
• Blackberry Smoothie
• Gingerbread Smoothie
• Mango Pineapple Smoothie
• Fresh Strawberry Juice
• Red Raspberry Smoothie
• Tropical Mango Banana Smoothie

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Almond Milk Strawberry Smoothie (Without Yogurt)

This easy 5-ingredient almond milk strawberry smoothie is a team favorite! It's thick and velvety like a strawberry milkshake that's secretly healthy. And it's made without yogurt, as the rolled oats make it extra creamy and extra filling as a quick-fix breakfast that's vegan-friendly and dairy-free!

Course Breakfast

Cuisine American

Keyword breakfast smoothie, creamy vegan smoothie, smoothie with oats, strawberry smoothie, vegan smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 529kcal

Author Michelle Cehn

Equipment

• 1 High Speed Blender

Ingredients

• 1 cup almond milk
• ¼ cup rolled oats
• 2 cups frozen strawberries
• 2 large ripe bananas not frozen
• 1 tablespoon ground flaxseed meal

Instructions

• In a high-powered blender (such as a Vitamix) add the almond milk and rolled oats and blend on high until smooth.
• Add the frozen strawberries, ripe bananas, and flaxseed meal, and blend on high until completely smooth and pale pink in color.

Notes

• Want to add vegan protein powder? It will blend beautifully into this smoothie—although I’ll usually add an additional splash of water to thin it out. This is also a very sweet smoothie, so sweetened protein powders can be a tad overpowering.

Nutrition

Calories: 529kcal | Carbohydrates: 104g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 1836mg | Fiber: 18g | Sugar: 49g | Vitamin A: 712IU | Vitamin C: 193mg | Calcium: 389mg | Iron: 4mg

The post Almond Milk Strawberry Smoothie (Without Yogurt) appeared first on World of Vegan.

This “No Chicken Salad” recipe from The Friendly Vegan Cookbook makes an excellent portable meal that can be pulled together in just a few minutes. It is delicious stuffed in pita pockets, atop a salad, and straight from a spoon.

Whether you want to eat it as is or dress it up like it’s Fashion Week, you’ll never have a boring lunch again with this delicious salad!

Why You Should Make This Vegan Chicken Salad

Sometimes you’ve just had one too many veggie burgers and you need something that’s just as filling and enjoyable to satisfy your hunger. There are several reasons why you should make this awesome salad, including but not limited to just how easy it is to throw together!

• Easy Peasy – This vegan chicken salad recipe takes very little effort to throw together. All you have to do is mash the chickpeas, chop the other ingredients, and toss them together! Since this recipe is so simple to make, it’s also great to introduce to kids or teens who may be interested in making their own meals.
• Totally Tasty – One of the best things about this salad is the dynamic range of flavors and textures. The cool crunch of celery meeting the soft chickpea coated in vegan mayonnaise is quite a party for the mouth!
• Full of Fun – While this chickpea salad is perfect for a simple lunch, it’s also great for serving at parties or bringing to potlucks. You get to wow the crowd with a well-rounded dish while not having to put in all the work of baking a whole casserole (though, if you really want to be a rock star, you could make both)!

Star Ingredients

This vegan chicken salad features only a handful of ingredients but those ingredients are full of flavor and nutrients, all combining their forces to create one satisfying recipe.

Chickpeas – Chickpeas are the true star of this medley. If you’re looking for a more meaty texture, vegan chicken or soy curls are a great substitute. If you don’t like meat alternatives, you can also try jackfruit or even tofu cubes instead.

Vegan Mayo – Choose a high-quality vegan mayonnaise to create a creamy texture and rich flavor in the salad. Many brands offer dairy-free options made from ingredients like soy or aquafaba, so you can find the one that suits your taste preferences.

Yellow Mustard – Yellow mustard adds a tangy and slightly spicy flavor to the dressing.

Red Onion – Red onion provides a mild, sweet onion flavor and a pop of color. You can adjust the amount to your taste, but finely chopped red onion is a classic choice.

Celery – Crunchy, salty, and absolutely delicious when cooked into a soup or enjoyed with some peanut butter, celery is a vitamin-packed vegetable that is essential in any vegan chicken or tuna salad.

Dill Pickle – Dill pickles add a zesty, sour, and slightly sweet element to the salad. Dice them finely to evenly distribute their flavor throughout the dish.

Serving Suggestions

One of the best things about this vegan chicken salad is that you can enjoy it in so many different ways! Whether stuffed in a pita pocket or enjoyed straight from a bowl, you’ll love how many different ways this salad can be enjoyed.

• Sandwich It Up – Want to make the ultimate sandwich with this salad? Serve it atop some focaccia and bask in the heavenly combination of flavors and textures. Feel free to add some lettuce if you so please for an even more picturesque lunch.
• More Salad, Please – If you’re a salad fanatic or if you’re hosting a get-together, adding some other salads to the mix is a great idea! For more crunch, go with a smashed cucumber salad. Craving some carbs? This picnic pasta salad is the answer to your prayers!
• Add Some Sides – Serving this salad with a side of soup or potato wedges is a great way to warm up your plate and add some complimentary flavors to your meal. Yum!

Simple Storage

End up with leftovers? This vegan chicken salad will last up to 5 days in the fridge and might even taste better the next day once the flavors really blend together. You could also technically freeze this recipe but it probably isn’t the best idea since the celery and onion will lose much of their crispness this way.

More Delicious Lunch Recipes to Try

• These vibrant and flavorful rainbow lavash wraps burst with the colors and tastes of a rainbow, featuring a variety of fresh vegetables and delectable vegan spreads.
• Packed with nutrition and beauty, these rainbow collard wraps offer a colorful assortment of veggies all wrapped up in tender collard leaves.
• Prefer a tuna salad? Try this delicious twist on a classic, this vegan chickpea tuna salad delivers the satisfying flavors and textures of traditional tuna salad without any fish.
• Satisfy your cravings with these crispy and flavorful baked falafel pitas, packed with plant-based protein and drizzled with savory tahini sauce.
• Experience the irresistible combination of crispy homemade eggplant bacon, fresh lettuce, juicy tomatoes, and vegan mayo in this scrumptious BLT sandwich.

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

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Vegan Chicken Salad

A delicious vegan chicken salad that can be tossed together in minutes using chickpeas and a few simple ingredients. Say "goodbye" to boring lunches!

Course Lunch

Cuisine American

Keyword vegan chicken salad, vegan chicken salad recipe, vegan lunch recipe ideas

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 608kcal

Author Michelle Cehn & Toni Okamoto | The Friendly Vegan Cookbook

Ingredients

• 2 15-ounce cans chickpeas rinsed and drained
• ¼ cup plus 1 tablespoon vegan mayo
• ½ tablespoon yellow mustard
• ½ cup red onion finely diced
• ½ cup celery diced
• 1 medium dill pickle diced
• ¼ teaspoon salt
• Ground black pepper to taste
• 8 slices bread

Toppings:

• ½ cup cherry tomatoes halved (optional)
• Lettuce leaves

Instructions

• In a large bowl, mash the chickpeas with a potato masher or large fork.
• Add the vegan mayo, mustard, onion, celery, pickle, salt, and pepper, and mix together thoroughly.
• Scoop some of the vegan chicken salad onto a slice of bread. Top with cherry tomatoes (if using) and lettuce and press together with another piece of bread to make a sandwich. Repeat for the remaining sandwiches.

Nutrition

Calories: 608kcal | Carbohydrates: 89g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 670mg | Potassium: 821mg | Fiber: 19g | Sugar: 15g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 8mg

This vegan chicken salad recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Michelle Cehn. This recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Chicken Salad Recipe appeared first on World of Vegan.

I’m obsessed with this dish. It’s filling, delicious, and super nutritious. I was eating it and just couldn’t stop! It’s got such a great variety of textures from the crunchy veggies and sesame seeds and the creamy, zesty sauce. You’ll love the bursts of flavor from green onion, cilantro, sugar snap peas, soy sauce, and lime.

This batch serves 2-3 people for a meal, and I recommend it for lunch or a light dinner. Or, you can absolutely use it as a side for any meal! I can see this dish being perfect in the summertime and for potlucks and picnics. It would be so delicious on the side of a veggie burger, tacos, and other summer meals. It would also be really great alongside other Asian-inspired dishes. 

How to Make Zucchini Noodles 

Zucchini noodles, also known as “zoodles,” are simply zucchini that has been spiralized with a spiralizer tool to make noodle shapes.

Method 1: Use a Spiralizer

With this recipe, carrots are also spiralized. If you don’t have a spiralizing tool, you can actually find some pretty inexpensive ones at your local kitchen shop or on Amazon. I’ve seen handheld ones for as little as $9. You can also invest in an electric spiralizer to make the process even faster and easier.

Method 2: Buy Pre-Spiralized Veggies

If you don’t want to purchase a spiralizing tool, there are actually a couple of alternative options. Some grocery stores actually sell zucchini and carrots (and other veggies like beets) that have already been spiralized and packaged so that they’re ready to use. Here’s an example. They’re very convenient, albeit a bit more expensive and generally packaged with a great deal of plastic.

Method 3: Thinly Slide With a Mandolin or Peeler

Alternatively, you could also very thinly slice both the zucchini and carrots using a mandolin or even making ribbons with a vegetable peeler. Always use caution when using a mandolin since they are very sharp and it’s easy for your hand to slip! 

Easy to Make With Zero Cooking!

The method for this recipe is really simple, and there is absolutely no cooking involved. Add all of the raw vegetables to a large bowl. Whisk together the delicious sauce ingredients and adjust the flavors to taste. If you like a more zesty sauce, add more fresh lime juice.

While it’s not listed in the ingredients, if you want some spice you can add spices like cayenne pepper or a few drops of your favorite hot sauce (who’s on Team Sriracha?). I absolutely love almond butter in the sauce and I think it works perfectly, but you could definitely use all-natural smooth peanut butter instead. 

Make It Fresh

I suggest preparing this meal the day you plan to serve it. If you’re making it for yourself, eat any leftovers within the next day or so. If you let the meal sit too long, the veggies will eventually soak up the sauce and it can become soggy or mushy. It tastes so much better when it’s fresh, light and crisp.

It’s best to use the freshest zucchini so that the zoodles don’t have too much moisture. If your zucchini is somewhat soft because it’s been sitting in your fridge for a few days, you might get floppy, soppy noodles, which are no fun. But if that’s what you’re working with, you can dry the zoodles with some paper towel or sprinkle them with a bit of salt and let them sit for around 10 minutes. This will draw any moisture out and then you can use a paper towel to absorb that excess water. 

Packed With Health Benefits

The health benefits of this zucchini noodle bowl are pretty impressive! The dish packs a ton of vitamin a, b vitamins, vitamin c, e, and k. It’s also rich in minerals like calcium, iron, manganese, magnesium, potassium, and zinc. It even contains a variety of all of the amino acids.

The sauce turns this dish from a salad to a meal because it’s protein-packed and rich in healthy fats, making it quite satiating. The fiber also helps to fill you up, but you’ll feel light and love that it’s so easily digestible and low in carbs! Furthermore, the veggies (as well as the garlic and ginger) are all anti-inflammatory. 

Variety is the spice of life, and getting in a nice variety of vegetables and whole foods is one of the best ways to ensure you’re getting all of the required nutrients on a vegan diet. Some nutrients like calcium and zinc can be difficult to obtain if you aren’t eating enough healthy veggies and fruits, but a meal like this is a fantastic way to ensure you meet your required intake of nutrients. 

Make It Fully Raw With a Few Tweaks!

This meal is almost completely raw. If you’re a raw foodie, you can make this meal 100% raw by using two simple substitutions. Use raw almond butter instead of roasted almond butter, and untoasted instead of toasted sesame oil.

Tamari and soy sauce aren’t raw, so you could swap this ingredient for coconut aminos (which is raw). Simply adjust the quantity to suit your taste since it has just a slightly different flavor from traditional soy sauce.

How to Make It Gluten-Free

If you are gluten-free, then you can most certainly have this meal as long as you use tamari (gluten-free soy sauce) or coconut aminos as soy sauce isn’t gluten-free. 

Get Creative With Different Veggies

Feel free to switch up some of the veggies if you’d like. I personally love this combination of vegetables but you’re welcome to use other types of vegetables such as red cabbage, daikon radish, or bok choy. Just thinly slice any veggies you decide to use in order to get the best texture and flavor.

Cilantro… Love It or Hate It?

I know that there are a lot of people who don’t like cilantro. I actually used to never like it and somehow it became an acquired taste to me. Now I adore it! Cilantro is very cleansing for the body and can even detoxify heavy metals. However, if you don’t enjoy it, you can simply add more green onion to the bowl or swap it out for parsley. Parsley won’t give it that same Asian-inspired flavor but it will still be refreshing and delicious, and it has some of the same cleansing health benefits as cilantro.

More Delicious Noodle Dishes

• Vegan Teriyaki Stir Fry Over Noodles
• Easy Vegan Ramen Noodle Soup
• Thai Vermicelli Noodle Soup

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Fresh Zucchini Noodle Bowl

This fresh zucchini noodle bowl is mostly raw and jam-packed with nutrition. Plus, it’s very quick and easy to prepare. Move over garden salad, there’s a new favorite zoodle salad in town!

Course dinner, Lunch

Cuisine asian

Keyword asian salad, zoodle recipe, zucchini noodles

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 1303kcal

Author Kathy Chrzaszcz

Ingredients

Noodle Bowl

• 3 cups spiralized zucchini
• 1½ cups spiralized carrots
• ½ thinly sliced or julienned red bell pepper
• ½ cup sugar snap peas
• 2 green onions finely chopped
• ⅓ cup roughly chopped cilantro
• 1½ tablespoon sesame seeds

Sauce

• ½ cup peanut butter or any other nut butter or seed butter
• 2 tablespoon toasted sesame oil
• 1 clove garlic
• 1 teaspoon fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons water

Instructions

• Add all of the vegetables and sesame seeds to a large bowl and toss to mix.
• In a separate medium bowl, whisk together all of the sauce ingredients until smooth.
• Pour the sauce onto the veggies and mix well to combine. Serve immediately. Store any leftovers in the fridge and consume within a few days.  

Video

Nutrition

Calories: 1303kcal | Carbohydrates: 71g | Protein: 40g | Fat: 105g | Saturated Fat: 10g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 54g | Sodium: 1338mg | Potassium: 3062mg | Fiber: 27g | Sugar: 30g | Vitamin A: 35832IU | Vitamin C: 199mg | Calcium: 740mg | Iron: 10mg

Easy zoodles recipe photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan, all rights reserved.

The post Fresh Zucchini Noodle Bowl appeared first on World of Vegan.

Keep reading and we’ll guide you through the simple steps to create a velvety, rich, and irresistibly luscious vegan chocolate pudding that will leave your taste buds begging for more. Get ready to whip up a delightful treat that’s as fun to make as it is to enjoy.

If you’re ready to make this easy vegan pudding in no time flat, let’s dive right in!

Store-Bought Vegan Pudding Options

While making your own homemade vegan pudding can be incredibly satisfying and delicious, there are also some fantastic ready-made brands available on the market. These vegan pudding brands offer convenience and a wide range of flavors to satisfy your sweet cravings.

Here are a few vegan pudding brands to keep an eye out for.

Zen Pudding Packs

Zen’s specialty is dairy-free pudding and you won’t believe the rich and creamy taste! Their pudding cups are made with a base of almond milk or oat milk and come in classic chocolate and vanilla flavors, plus hazelnut chocolate and peanut butter chocolate too!

WayFare Organic Pudding

WayFare is known for its vegan dairy alternatives, and they offer a range of vegan pudding options using plant-based ingredients like oats and beans to create their creamy dairy-free base.

Bon Dévil Plant-Based Ganache Pudding Packs

This brand is no stranger to decadent desserts and their ganache cups and rice pudding are absolutely divine! Their puddings are rich and satisfying for pure pleasure without the guilt!

Simply Delish Vegan Instant Pudding

Simply Delish offers a variety of vegan dessert products, including pudding mixes. Their instant pudding mixes come in a range of tasty flavors, including chocolate, vanilla, strawberry, banana, and butterscotch, making it easy to whip up a vegan pudding in no time!

Jell-O Instant Pudding Mix

Believe it or not, Jell-O offers instant pudding mixes that are vegan-friendly. Just be sure to choose the instant varieties that don’t contain dairy and are suitable for a vegan diet. Pistachio, vanilla, chocolate, tapioca, coconut cream, banana cream, butterscotch, and so many more of their instant flavors are all vegan!

Remember that the availability of these brands may vary depending on your location, so be sure to check your local grocery stores, health food shops, or online retailers to find these vegan pudding options.

Homemade Vegan Pudding Recipe

While store-bought brands can be a convenient and tasty alternative when you’re short on time or looking to try different flavor variations, making your own vegan pudding is a rewarding experience. Keep reading to see our favorite vegan chocolate pudding recipe, and explore more pudding varieties as well:

• Our Vegan Tapioca Pudding is surprisingly easy to make for any occasion and stored beautifully in the fridge!
• If you love peanut butter, our Peanut Butter Chocolate Pudding has an extra layer or decadence from the creamy nut butter.
• Vegan Chocolate Mousse is a lovely and elegant dessert that will not only impress your guests, but will have them begging for more! (Remember to make extra!)
• Easy Lemon Custard is the best of both sweet and tart. Its refreshing flavor is perfect for the warmer months or whenever you need a pick-me-up.

Whether you choose to make it from scratch or opt for a store-bought brand, there’s no shortage of delicious vegan pudding options to enjoy!

Why You’ll Love This Silken Chocolate Pudding

Incredibly Easy: Simply just melt, blend, and chill. What could be better? All you need is a blender and a bowl.

Protein Rich and Satisfying: Tofu is remarkably high in plant-based protein, which helps your stomach to feel more satiated for longer. Using tofu not only boosts your daily protein, but also gives you extra calcium and manganese.

Healthy and Decadent: This is one of those remarkable recipes that not only tastes sinfully delicious but is also good for you. There’s no added sugar, except for the small amount in the vegan chocolate chips. The rich chocolate flavor is unbelievable!

Meal Prep Friendly: If you’ve been searching for a special dessert that can be made ahead of time, this is the one! Make the previous evening (or even the morning of) and impress your guests (and yourself!) with this heavenly vegan pudding. You’ll be glad you did!

Perfect Partners on Your Pantry Shelf: All of the ingredients are probably already in your pantry. It’s a great idea to keep at least one or two packages of shelf-stable silken tofu and vegan chocolate chips handy at all times. Both ingredients are essential for so many vegan dishes.

Key Ingredients

If you’ve never made a plant-based pudding in the past, you’re going to be pleasantly surprised. It’s so creamy and satisfying with the most amazing silky texture. The following few ingredients truly make all the difference in creating such a decadent tasting dessert!

Silken Tofu

It’s important that you use shelf-stable silken tofu for this recipe. If the tofu is cold (or even cool) when the melted chocolate is added in, it creates a lumpy texture that you’ll want to avoid. The flavor will still be the same, but you’ll miss out on the rich, creamy consistency. You can find this type of silken tofu on the shelves of the Asian section in your supermarket.

Vegan Chocolate Chips

If you’re totally out of chocolate chips, you can use a solid chocolate bar and just chop it up into small pieces. The microwave is a super handy, fuss-free way of melting chocolate, but feel free to use a double boiler or even a glass measuring cup in a pan of simmering water. Use the best quality of chocolate you can find for best results!

Vanilla Extract

This favorite, easily overlooked ingredient gives just the right added touch of flavor to the recipe. Vanilla is not sweet itself, but the pure extract (especially the non-alcoholic version) lends a soft and almost sweet essence to this pleasing pudding. If you want to spice up your flavors, you can try adding a splash of peppermint extract, almond extract, or other fun flavor twists.

Vegan Chocolate Pudding Tips & Tricks

This tasty recipe seems pretty simple and straightforward, but there are a number of yummy ways that you can either elevate or alter this recipe for even more fun. Depending on what you have on your shelves or in your fridge, you might be surprised at how many different variations of this dessert you can make!

Choose Your Chocolate: You don’t have to stick to the same type of chocolate each time. How about swapping semi-sweet for dairy-free milk or dark? Or, go wild and use white chocolate!

Find a Fascination with Flavors: Instead of vanilla extract, how about trying orange, raspberry, or peppermint? Better yet, add both the vanilla and another flavor at the same time! Our favorite combinations are dark chocolate with orange, semi-sweet with raspberry, dairy-free milk with peppermint; or white chocolate with either lemon, banana, or coconut.

Jazz Up Your Jars: Before you even start the mixing and melting process, think about what you will use to store your finished puddings. We love these tulip jelly jars with secure, clamping lids. Also consider pretty glasses (or vintage beauties!) that make you smile. As long as they can be placed in the fridge for set up, you can use anything you like. Make sure to cover the tops of glasses with a silicone cover, plastic wrap, or wax paper so they won’t absorb other fridge odors or create a “skin” on top.

Pudding Serving Suggestions

Lucky for us, there are endless ways in which you can serve these adorable and enticing chocolate vegan puddings. Depending on your schedule, the occasion, or the time of day, there’s always a little “something extra” that you can add to this recipe.

Here are a few of our favorite choices:

• Vegan Whipped Cream (such as whipped coconut cream)
• Coconut (sweetened or unsweetened shredded)
• Dairy-Free Chocolate Shavings
• Chopped Nuts or Candied Walnuts
• Cookie Crumbles
• Vegan Candy
• Fresh Fruit
• Vegan Sprinkles
• Syrups (Agave Nectar, Chocolate Syrup, Maple Syrup, Vegan Honey)

Best Ways to Use Chocolate Pudding

Now that you’ve blended up this rich and creamy concoction, you may be wondering what you should do with it (besides eating it, of course!). Here’s a list of fabulously fun ideas that make the most out of this charming, chocolate-y vegan pudding:

• Make into a delicious vegan chocolate mousse by adjusting the amount of chocolate in the recipe
• Add into popsicle molds or squeeze pop molds for homemade fudge pops
• Store in little jars (tulip weck jars) for adorable and tasty pudding cup snacks
• Fill silicone squeeze pouches for kids on-the-go desserts
• Pour into a piecrust for an quick and easy no-bake chocolate pie dessert

How to Store Your Leftovers

This chocolate pudding is perfect to batch meal prep, and store in the fridge! Just make sure that the pudding is covered tightly and stored in the fridge for 3 to 5 days. You can also freeze this pudding in popsicle molds to create chocolate fudgesicles!

This tasty dessert not only satisfies your sweet tooth but also nourishes your body with the power of tofu. It’s pretty clear that a love for chocolate can indeed be a force for good. So, the next time you’re craving a sweet, creamy delight, remember the delightful secret of tofu chocolate pudding. Let it be a sweet reminder that delectable desserts can also be healthy and cruelty-free. Enjoy!

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Vegan Chocolate Pudding

Plunge your spoon into chocolate lover's paradise with this vegan chocolate pudding! Silky smooth silken tofu meets velvety melted chocolate chips in a dairy-free dessert that's not only sinfully delicious but also packs a secret protein punch. This pudding is a perfect dessert to meal prep and is loved by kids and adults alike!

Course Dessert

Cuisine American

Keyword tofu chocolate pudding, vegan chocolate pudding

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 198kcal

Author Michelle Cehn | World of Vegan

Equipment

• Blender

Ingredients

• ⅔ cups vegan chocolate chips melted
• 1 package silken tofu approx. 12 oz, room temperature
• Splash vanilla extract
• Pinch salt

Instructions

• Melt chocolate chips using a double boiler or microwave in 20-second increments, mixing between each.
• To a blender, add the room temperature silken tofu, vanilla extract, salt, and melted chocolate and blend on high until completely smooth.
• Pour into ramekins and chill overnight, or for at least 4 hours.
• Remove from the refrigerator, decorate as desired, and serve chilled.

Notes

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

Nutrition

Calories: 198kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 4mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Calcium: 65mg | Iron: 3mg

The post Vegan Pudding (Easy Recipe + Best Brands) appeared first on World of Vegan.

This berry sorbet, also known as berry nice cream, features three awesome fruits as the base: mango, raspberries, and blueberries. While many nice creams feature banana as the base, this nice cream is ideal for those who may have a banana allergy/aversion or simply want to try something different!

The mango mixes brilliantly with raspberries and blueberries for a sorbet that’s still creamy and super delicious.

This brilliant berry sorbet recipe comes from London-based vegan blogger Jenny Mustard, who we have long adored for her creative style and turn to often for minimalist inspiration. With only three ingredients that you probably already have in your freezer, it’s so easy to have an inexpensive and refreshing treat on hand for those warm summer months.

Why You’ll Love This Dairy-Free Sorbet

• Fruity and Fresh – This berry sorbet captures the vibrant essence of ripe berries, offering a burst of natural and invigorating flavors.
• Quick and Easy – With just 5 minutes of preparation, this recipe provides an instant solution for satisfying your cravings without any hassle.
• Healthful Indulgence – Indulge guilt-free in this sorbet that boasts all the goodness of berries, making it a nutritious alternative to traditional desserts.
• Cooling Delight – Perfect for hot days, this sorbet offers a refreshing and cooling sensation that revitalizes both your taste buds and spirit.
• Customizable Creativity – Feel free to experiment with various berry combinations, allowing you to tailor the berry sorbet to your personal taste preferences for endless enjoyment!

Berry Sorbet Health Benefits

Wonder what you’re getting with every bite of this berry sorbet? Let’s break it down!

• Mighty Mango Magic – Juicy mango is not only loaded with flavor but also boasts a huge assortment of nutrients! Mango contains polyphenols, which are plant compounds that function as antioxidants to protect your body from free radicals which can exacerbate chronic diseases. It also contains loads of vitamin C, which make a great choice for those looking for a less acidic source than oranges or grapefruit. Mangos also contain several B vitamins along with vitamin K, vitamin E, and vitamin A.
• Rockin’ Raspberry – Like mango, raspberries are a serious source of vitamin C and also contain a good amount of vitamin K and manganese, which aid in bone health. They are also a good source of fiber, which helps the body maintain healthy digestion. On the brainier side of things, raspberries help counter oxidative stress, which is a factor in Alzheimer’s and Parkinson’s. Their flavonoids help to improve coordination, memory, and mood—woo hoo!
• A Boost of Blueberry – Blueberries are not only adorable but are so good for you! Loaded with antioxidants and vitamins like C and K, blueberries are among the most nutrient-dense foods on the planet! They have been found to improve memory in older adults and have also helped to lower blood pressure and LDL cholesterol. Did you know that blueberries are green when they first appear? They deepen to an eventual blue as they ripen!

Key Ingredients

You only need three simple ingredients to whip of this easy berry sorbet in no time! Here’s what you need:

• Mango: If mango is not available, you can substitute it with another ripe and sweet fruit such as peaches, papaya, or banana.
• Frozen raspberries: Using frozen berries is key to getting the right sorbet consistency. Feel free to replace with frozen strawberries or mixed berries if desired.
• Frozen blueberries: You can swap frozen blueberries with frozen blackberries or a berry medley if you prefer.

How To Make Sorbet

The process of making homemade sorbet is shockingly simple! Here’s how:

Step One: Using a food processor or blender, blend the mango and berries until it reaches a smooth consistency. Avoid adding water; if the fruit sticks to the edges, use a silicone spatula or spoon to scoop it free.

Step Two: Serve the sorbet in scoops, topping with chopped Brazil nuts and a handful of frozen berries if you like.

That’s it! You can enjoy this berry sorbet right away, no freezing or ice cream maker required!

How to Serve Up Your Berry Sorbet

You can keep your berry sorbet simple or get as creative as you’d like with an at-home toppings bar! While this recipe recommends topping with Brazil nuts and fresh berries, we’ve got a few more toppings for you to try.

• Get Crunchy – Adding a crunchy component to your nice cream, such as potato chips, cereal, or granola, could give you an exciting boost of texture along with a nice variation in flavor.
• Get Drizzly – Like some sauce on your sorbet? Your taste buds will thank you if you go with this vegan Nutella or aquafaba whipped cream.
• Get Coconutty – Coconut shreds are a classic go-to ice cream topping but if you want a more creamy kind of coconut experience, may we suggest this coconut whipped cream?

More Dairy-Free Frozen Desserts to Try

• Got an ice cream maker? Try this crazy good Vegan Rocky Road Ice Cream or Fresh Vegan Strawberry Ice Cream!
• If sorbets are more your thing, this One-Ingredient Banana Soft Serve or Cantaloupe Granita With Lime are easy to make and don’t require an ice cream maker!
• Fancy a portable popsicle? Watermelon Popsicles or Chocolate Dipped Frozen Banana Pops are fun to make!

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Berry Sorbet (Easy + Quick)

This Berry Sorbet made with a base of mangoes is the best recipe for all of you who are allergic to bananas or just don't like that little yellow fellow. It's also quick, easy, and velvety smooth!

Course Dessert

Cuisine American

Keyword berry nice cream, berry sorbet, dairy free sorbet

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 90kcal

Author Jenny Mustard

Equipment

• Measuring Cups
• food processor or Blender

Ingredients

• 1 cup frozen mango
• ½ cup frozen raspberries
• ½ cup frozen blueberries
• 1 handful brazil nuts roughly chopped (for garnish, optional)
• 1 handful frozen berries for garnish, optional

Instructions

• In a food processor or blender, mix berries and mango until smooth. Try restraining from adding water, use a spoon if the fruit gets stuck around the edges.
• Scoop up and garnish with roughly chopped brazil nuts and a handful of frozen berries if you want.

Nutrition

Calories: 90kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 215mg | Fiber: 4g | Sugar: 16g | Vitamin A: 923IU | Vitamin C: 41mg | Calcium: 20mg | Iron: 0.5mg

Berry Sorbet recipe and photo by Jenny Mustard. To see more delicious recipes from Jenny, be sure to visit her website, check out her Instagram, and subscribe to her phenomenal YouTube channel! Article written by Jenny Mustard and Rachel Lessenden.

The post Berry Sorbet appeared first on World of Vegan.

Not only does this refreshingly cool drink keep you hydrated, but it also comes with many health benefits that will leave you feeling energized and refreshed all summer long. Pair basil with fruit, and you’ll have endless combinations of flavors to experience.

Basil is not just a versatile herb used in cooking; it’s also an excellent choice when making infused water. This herb is packed with nutritional benefits, including vitamins A and K, as well as manganese, magnesium, iron, and calcium. It has antioxidant properties that help protect your cells from damage and boost your immune system.

Additionally, basil adds a fresh and unique flavor to your water, creating a refreshing twist. Plus, it’s easy to grow it outside in your yard (we also love using Vego Garden) or on your windowsill (we also love Gardyn). Let’s dive into how you can turn plain water into something that says “sip, sip, hooray!”

What Is Infused Water?

Infused water is created by adding various fruits and herbs to water, then allowing their flavors to mingle for a couple of hours or overnight. It’s an easy way to enhance the taste of plain water while adding natural flavors and a hint of aroma. Not only does infused water provide a healthy alternative to sugary drinks, but it also offers hydration with the added benefits of vitamins, minerals, and antioxidants.

Why Basil Water Is So Awesome

With just some filtered water and your choice of store-bought or home-grown basil and fruit, you can create endless variations of infused water. It can be made in a single glass, but we say a pitcher is best—and the bigger the better! Here are a few more reasons to love it.

• It’s a simple and effortless way to add flavor to your water.
• You control what goes into your glass!
• It’s a healthy alternative to sugary or sweetened drinks.
• You can make infused water in large batches to enjoy throughout the day.
• It’s a great way to use up basil and any leftover fruit.
• Basil is easy to grow in your garden making it budget-friendly, too!

How To Make The Best Tasting Fresh Basil Water

If you’re looking to make the best-tasting fresh basil water, get ready to elevate your hydration game with these simple tips:

• Start with fresh and vibrant basil leaves. Choose sweet basil or Thai basil for their robust and aromatic flavors. Ensure that the leaves are clean and free from any dirt or debris. Gently rinse them under cold water and pat them dry with a clean towel.
• Prepare your infusion vessel. A glass pitcher or a large mason jar works well for this purpose. You can even use a fruit infusion pitcher designed for this purpose. Fill it with cold, filtered water. The quality of water used will significantly impact the taste, so opt for high-quality filtered water when possible.
• Add the basil leaves to the water. Tear the leaves into smaller pieces to release their essential oils and flavors. Drop them into the water, ensuring they are fully submerged. For a more intense flavor, you can lightly crush the leaves before adding them.
• Allow the water to infuse. Place the pitcher or jar in the refrigerator and let the basil infuse the water for at least 2 hours. For a stronger flavor, you can chill it overnight. Remember that the longer the infusion time, the more pronounced the basil taste will be.

Once the water has infused to your desired intensity, it’s ready to enjoy. You can pour it over ice or serve it chilled. Garnish with fresh basil leaves for an added touch of visual appeal.

The best-tasting fresh basil water is all about using high-quality basil leaves and giving them enough time to infuse the water with their aromatic oils. With this simple method, you can create a delicious and invigorating drink that will keep you hydrated while satisfying your taste buds. Let’s all raise a glass to a refreshing basil-infused experience!

How To Stay Hydrated During The Summer

Staying hydrated is crucial, particularly during the summer months when higher temperatures and increased physical activity can lead to a higher risk of dehydration. Proper hydration plays a vital role in maintaining overall health and well-being.

Water is essential for numerous bodily functions, including regulating body temperature, aiding digestion, delivering nutrients to cells, and removing waste products. When we don’t consume enough fluids to replenish what we lose through sweating, urination, and breathing, our bodies can become dehydrated, leading to a range of potential health risks.

To prevent dehydration and its associated risks, it is important to stay properly hydrated by drinking an adequate amount of water and other fluids throughout the day. The CDC recommends drinking water before, during, and after physical activity, as well as regularly sipping on fluids even when you’re not feeling thirsty.

By prioritizing hydration, especially during summer, we can maintain our optimal health and well-being. Let’s make a toast to staying hydrated, and letting our well-being shine!

7 Best Fruit-Infused Basil Water Combinations To Try

While basil water itself is refreshing, it’s even better when paired with fruits. The sweetness and tartness of berries or the acidity of citrus adds a nice contrast of flavors, creating a flavorful and balanced beverage. While the possibilities to vary basil water with fruit are endless, these pairings below are classic and balanced combos!

Basil Watermelon-Infused Water

Basil watermelon-infused water has a refreshing flavor profile. The natural sweetness of ripe watermelon pairs perfectly with the herbaceous and slightly peppery notes of basil. Cool and juicy watermelon provides a luscious base, while fragrant basil leaves add a subtle complexity that enhances the overall taste experience.

With every sip, you’ll experience a burst of juicy watermelon followed by a gentle herbaceous undertone, leaving you craving for more. The vibrant green basil leaves floating in the water also create a visually appealing drink that is as beautiful as it is delicious. Whether you’re lounging by the pool or hosting a summer gathering, be sure to try this delicious pairing that will leave you feeling invigorated and hydrated!

Basil Orange-Infused Water

Prepare to be whisked away to a refreshing summer paradise with basil orange-infused water! This invigorating combination brings together the bright and zesty flavors of oranges with the herbaceous and aromatic essence of basil. Each sip of this delightful elixir is a burst of citrusy freshness that instantly cools and rejuvenates, making it the perfect companion for those hot summer days.

Imagine the vibrant orange slices releasing their juicy sweetness into the water, while the fragrant basil leaves infuse it with a subtle hint of herbal goodness. This infused water is a thirst-quenching oasis, offering a juicy and cooling respite from the summer heat!

Whether enjoyed during a picnic in the park, a day at the beach, or simply as a refreshing treat at home, this hydrating combo quenches thirst and hydrates. Embrace the refreshing allure of basil orange-infused water and let it be your go-to summer beverage!

Basil Lime-Infused Water

Picture yourself taking a sip of basil lime-infused water on a warm summer afternoon. The tangy zest of freshly squeezed lime dances on your taste buds, while the aromatic basil leaves add a whisper of herbaceous notes. These flavors blend together harmoniously, creating a drink that quenches your thirst and leaves you craving that next sip.

The bright green lime slices and the lush basil leaves together in the water add an inviting visual appeal, making this infused water not only a treat for your taste buds but also a feast for the eyes.

Whether enjoyed at a picnic, during a workout or simply as a daily dose of delicious hydration, you can’t go wrong with basil lime-infused water.

Basil Raspberry-Infused Water

Indulge in the refreshing embrace of basil raspberry-infused water, the perfect summertime elixir. The combination of tart and juicy raspberries mingling with the aromatic essence of basil leaves is both invigorating and incredibly satisfying, making it the ultimate companion for hot summer days.

The tartness of the raspberries is beautifully balanced by the herbal undertones of fresh basil. The infusion of these ingredients with cool, crisp water will keep you hydrated throughout the sunny days of summer. The gorgeous pink hue of the raspberries and the green pop of basil adds visual interest, making it a beautiful beverage!

Enjoy this classic combo while lounging by the pool, hosting a backyard barbecue, or simply as a daily treat to keep you hydrated and refreshed. Cheers to the taste of summer!

Basil Lemon-Infused Water

This classic combination combines the zesty tang of lemons with the beauty of basil, creating a flavor pairing that will leave you refreshed. Each sip offers a vibrant blend of bright, lemony notes. It’s the perfect companion for a hot summer day or any time you crave a revitalizing beverage!

Try gently bruising the basil leaves before adding them to the water to release their natural oils and maximize their flavor. This will enhance the overall taste experience and up the aromatic qualities.

Sip this basil lemon-infused water on its own, at your next summer gathering or barbecue. Add a splash of sparkling water for some effervescence or garnish with additional lemon slices and fresh basil leaves to elevate the visual appeal. Get creative and tailor it to your taste preferences. Embrace the fresh combination of lemon and basil. It may become your new favorite go-to summer drink!

Basil Strawberry-Infused Water

The combination of sweet strawberries with the herbaceous notes of basil is a match made in heaven. The combination of juicy and sweet strawberries with the earthy aroma of basil creates a flavor that is so refreshing. Each sip will leave you feeling revitalized and quenched even on the hottest days. This infusion combination is so pretty, offering vibrant red hues with lush green color.

Whether enjoyed at a picnic or after a workout, this basil strawberry-infused water refreshes and nourishes. So, grab your pitcher, gather your ingredients, and let the magic of this combo transport you away to a cool and refreshing oasis!

Basil, Cucumber, Lime, and Blackberry-Infused Water

Why pair basil with just one fruit when you can add more? This infused water combines aromatic basil, fresh cucumber, sweet and tart blackberries, and acidic lime to create a unique and ice-cold drink that’s perfect for steamy, hot summer days and nights.

This crisp and vibrant infused water is a perfect example of how adding fruits with different flavor profiles can create a balanced drink. Add a straw and sip away, keeping dehydration at bay!

Fruits That Pair With Basil

Almost any fruit can be added with basil to make a delicious infused water combination. Get creative and add any of these to your water. Adding more than one fruit offers more flavor and color! Gently smash half of the fruit to release more flavor into your infused water.

• Apples (slices or wedges)
• Blackberries
• Blueberries
• Coconut (pieces)
• Cucumbers (slices)
• Grapefruit (sections)
• Kiwi fruit (slices or wedges)
• Mango (cubes)
• Melon (cubes)
• Peaches (slices)
• Pears (slices)
• Pineapple (wedges)
• Plums (slices)
• Pomegranate seeds

Basil Water Q&A

How To Serve Up Your Basil and Fruit Water

The best part about basil water is that it can be easily tailored to your taste buds. You can add more or less basil, tear or muddle it, or infuse it for a shorter or longer period to create an intensity that you prefer.

• Add one or more kinds of fruits based on what’s available or in season. Experiment with mixing different fruits to create flavor combinations you’ll love. Lightly smash half of the fruit if you’d like to release more of the natural juices and flavors into your water.
• Select your water. When possible, choose filtered water for the best taste. You can also use sparkling water for a touch of elegance. Just be sure to use a pitcher with a tight-fitting lid.
• Make your own basil and fruit ice cubes. Using a large ice cube tray, add very small pieces of fruit and torn basil. Cover with water and allow to freeze. Add these cubes to infused or plain water for a beautiful summer drink!

More Refreshing Beverages That Are Perfect For Summer!

Now that you know all about the ease and benefits of basil-infused water, check out more of these cold and refreshing beverages that would be perfect by the pool, over dinner, or shared with friends and family:

• This Cucumber Watermelon Cooler will delight guests (or just yourself!) on a warm summer day. Watermelon, cucumber, and lemon are an amazing combination that’s so refreshing.
• The pairing of strawberries and peaches in this Strawberry Peach Spritzer is perfect on a hot day. Add a little bit of sweetness to make your summer day bright!
• If you need an adult beverage, this Pink Dragonfruit Cocktail will deliver a monster-sized explosion of flavor! Although not exactly thirst-quenching, it’s still perfect for a summer day or night. Follow up with water to stay ahead of your hydration game!
• This Strawberry Mint Lemonade is a trio of flavors that summer isn’t complete without! Bask in the bright and sweet notes and enjoy your summer day.

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Basil Water

Stay hydrated this summer by making basil water! This fresh and earthy herb adds great flavor and tastes great when paired with fruit. Just add basil and fruit to a pitcher with water and chill for a beverage that's healthy, hydrating, and oh-so-pretty in a glass.

Course Beverage

Cuisine Amercan

Keyword fruit water, summer drink

Prep Time 5 minutes minutes

Infusion Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4

Calories 138kcal

Ingredients

• 1/2 cup fresh basil loosely packed and torn
• 1 cup fruit lightly smash half to release more flavor into the water (optional)
• 8-10 cups water preferably filtered

Instructions

• Place the basil and desired fruit in a large pitcher. Add water and refrigerate for at least 2 hours and up to overnight.
• Serve chilled or with ice cubes.

Notes

Notes:

• Add a small amount of chopped basil and fruit to a large ice cube tray. Fill with water and freeze for a visually stunning drink. Add the cubes to plain or infused water.
• Instead of using plain water, try using seltzer. Just be sure to use a container with a tight-fitting lid to ensure your water doesn’t get flat.
• Remove the fruit after 24 hours have passed. After this time, most of their flavor will be gone.
• See the post above for the best fruit pairing recommendations.

Nutrition

Calories: 138kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 107mg | Potassium: 246mg | Fiber: 4g | Sugar: 27g | Vitamin A: 1349IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg

Basil water photos sourced from canva.com.

The post Basil Water {7 Refreshing Flavor Combinations} appeared first on World of Vegan.

There’s just something about the combination of cucumbers, vinegar, salt, and spices that creates a flavor explosion in your mouth. Pickles are a perfect condiment for sandwiches, burgers, and hot dogs. They add a zing to salads and make a great snack on their own.

Best of all, when you make your own pickles, you get complete control over the process to create fresher flavors perfectly tailored to your tastes. With just a few simple ingredients and some patience, you can create your own delicious pickles at home. If this recipe is appealing to you, we think you’ll love these pink pickled red onions, too!

Whether you’re a pickle aficionado or just dipping your toes into the world of pickling, this take on Asian pickled cucumbers from the new cookbook Plantbased by Alexander Gershberg should be a staple in your kitchen! They’re the perfect addition to any meal or snack, and they’re sure to add a little zing to your day.

Why You’ll Love This Japanese Pickled Cucumber Recipe

If you’ve ever craved the crunch of a juicy pickle, you’ll instantly understand the universal appeal of this foolproof formula.

• Quick and easy. The beauty of a quick pickled cucumber is that you’ll never get stuck without a condiment on the table. Even if you wait until the last minute, your fresh pickles will be ready to enjoy within an hour.
• Minimal ingredients. Take a few fresh ingredients and a handful of pantry staples, and you’ve got everything you need!
• Goes with everything. Though these bold flavors are inspired by Japanese cuisine, they taste fantastic with pretty much everything. Top tacos, Bloody Mary’s, and so much more with equal success.
• Versatile. Cucumbers aren’t the only veggies that can shine in this brine. Scroll down for more ideas on what to pickle next. Or, check out our all-time favorite pickled vegetable recipe!

Key Ingredients

• Cucumber: Since it’s the star of the show, it’s essential to get the freshest, firmest cucumber to ensure the best results. Select a long, seedless English cucumber, since the standard garden variety tend to be waterier and softer.
• Sea salt: It’s important to get plain, non-iodized sea salt when making pickles at home. To keep iodized salt free flowing, there are added anti-caking agents which can make the pickling liquid cloudy.
• Ginger: Mature fresh ginger like you’d find in most conventional American grocery stores needs to be peeled, since the skin is very thick. Young Japanese ginger, known as miyoga, has a much thinner skin that is fully edible and can remain intact.
• Soy sauce: Salt is critical to any pickle, but you can use “lite” soy sauce to keep sodium levels in check.
• Rice vinegar: Mild and gently acidic, rice vinegar adds a subtle tangy bite without overwhelming the more delicate flavors of the vegetable itself.
• Maple syrup: Add sweetness without refined sugar when you invite woodsy maple syrup to the party. This can be omitted or replaced with a drop of stevia extract if you need to cut out sugars entirely.
• Red chili: These are similar to fresh cayenne peppers and can be used in any recipe for adding heat without changing the original flavor. If you can’t find any, jalapenos make a fine substitute.
• Sesame oil: It only takes a tiny touch of toasted sesame oil to add incredible depth and richness to any recipe. The nutty, earthy flavor rounds out the spicy and salty flavors perfectly.

Ideas For More Japanese Pickled Vegetables

Eat with the seasons and adapt your pickles to follow suit. Pretty much anything can be pickled, but here are a few of my favorites:

• Sliced daikon or radishes
• Cauliflower florets
• Green beans
• Asparagus
• Sliced beets
• Carrot sticks
• Okra

How To Make Pickled Cucumber

Cucumbers are the easiest vegetables to pickle. If you’ve never pickled before, don’t panic! Here’s how you would go about it:

First, slice the cucumber in half lengthwise and use a spoon to scrape out any large, watery seeds. Once it’s de-seeded, cut the cucumber into bite-sized pieces, about 1-inch in size, keeping them as consistent and even as possible.

Now, in a bowl, mix the cucumber with some salt and let it sit for about 30 minutes. This will draw out any excess moisture and give the cucumber a nice crunch. Afterwards, give the cucumber a firm squeeze to release any water and discard the excess liquid.

Next, we’ll move on to the fun part—the marinade. In a glass container with a lid, add the cucumber slices, ginger, soy sauce, rice vinegar, maple syrup, chili (or jalapeno, depending on how spicy you’re feeling), and sesame oil. Give the jar a good shake to thoroughly coat everything and leave it on the countertop at room temperature to marinate for at least 30 minutes, or overnight if you can wait that long.

Once your cucumbers have marinated to perfection, store them in the fridge, where they will keep well for up to one week. Serve them up as a tasty snack or add them to your favorite sandwich for a burst of flavor. Enjoy!

Frequently Asked Questions

More Easy Cucumber Recipes

Did you stock up on too many cucumbers at the farmers market? Never! It’s impossible to have too much on hand when you have these fantastic recipes at your disposal.

• Get out your aggression and have some fun whipping up this Smashed Cucumber Salad.
• Cool off with a heaping serving of Fresh Cucumber Watermelon Salad. This one is sure to be a big hit at your next summer picnic.
• It’s easy being green when you have a refreshing MosKale Mule at hand, with or without a shot of vodka.

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Japanese Pickled Cucumber

Nothing can satisfy my endless craving for marinated or pickled cucumbers. I made many variations on this recipe and they were all so good that it was hard to choose one to share. This recipe is straightforward and easy to make and had truly irresistible flavors. It's crunchy, it's spicy, it has beautiful Asian flavors, and it makes your mouth water. I bet you won't be able to do anything else if you have a jar of these in your kitchen—other than dream about these cucumbers. Pure pleasure guaranteed.

Course Appetizer or Snack

Cuisine Japanese

Keyword homemade pickles, japanese pickles

Prep Time 10 minutes minutes

Marinating time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 ounces

Calories 48kcal

Author Alexander Gershberg

Ingredients

• 1 long cucumber
• ½ teaspoon sea salt
• 1½-inch piece ginger peeled and thinly sliced
• 2 tablespoons soy sauce or shoyu
• 2 tablespoons rice vinegar
• 2 tablespoons pure maple syrup
• 3¼-inch long red chili thinly sliced (or substitute jalapeno)
• 2 tablespoons toasted sesame oil

Instructions

• Slice the cucumber in half lengthwise. Using a spoon, scrape out the seeds and core. Once deseeded, slice cucumber into ½-1 inch bite-sized pieces.
• In a bowl, mix the cucumber with the salt and set aside for 30 minutes. After 30 minutes, use your hands to firmly squeeze the water out of the cucumber and discard the water.
• In a glass container with a lid (such as a 16 oz mason jar), add the cucumber slices, ginger, soy sauce, rice vinegar, maple syrup, chili (or jalapeno), and sesame oil. Screw on the lid, shake to mix and thoroughly coat, and leave on the countertop at room temperature to marinate for at least 30 minutes (or overnight).
• After marinating, store the cucumbers in the fridge, where they will keep well for up to one week.

Notes

Tip: You can slice these into pickle spears, or any shape you’d like! You can also use any leftover marinade to make additional batches.

Nutrition

Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 354mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg

About The Cookbook

Ferment like a pro and make scrumptious and straightforward meals with the Plantbased: 80 nourishing, umami-rich recipes from the kitchen of a passionate chef cookbook. Thanks to vegan chef and author Alexander Gershberg, you’ll learn how to explore the versatility of plant-based cooking with a blend of Japanese and Israeli techniques. Forget about boring old recipes—Plantbased will you show you how to use veggies like parsnips, celeriac, kohlrabi, Jerusalem artichokes, and other often overlooked ingredients to create dishes that are bursting with flavor and without any complicated methods or equipment needed.

This Japanese Pickled Cucumber recipe is from the Plantbased: 80 nourishing, umami-rich recipes from the kitchen of a passionate chef cookbook by Alexander Gershberg. Smith Street Books, 2023.

Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Japanese Pickled Cucumbers appeared first on World of Vegan.

This simple smoothie showcases mango’s sweet, tropical, tart taste, making it the star of the show. If not for the brilliant emerald green hue, you’d never know it was full of spinach! Get the whole family on board with a brand new blend without any struggle. 

Why You’ll Drink Up This Healthy Spinach Smoothie

Forget passing food trends like cleanses or low-carb diets; green smoothies are smart staples that are here to stay. Anyone and everyone can enjoy a tall glass, even if you balance it out with a plate of French fries for dinner! Here are more reasons to love this easy mango spinach smoothie:

• Just four simple ingredients. All you need is fruit, greens, and soymilk; really, that’s it! These are essentials you can find at any grocery store and can keep stocked on a tight budget, too. 
• Ready in five minutes or less. No matter how busy the day gets, there’s no reason why you can’t feed yourself and your family well with this almost instant recipe in your repertoire.  
• Grab and go breakfast, snack, or after workout recharge. There’s no bad time to enjoy this quick blend. It’s light and refreshing, yet still substantial and satisfying enough to tide you over until the next meal. Pack it up in an insulated tumbler and you’re ready to tackle the day! 
• Spinach and mango smoothie benefits are better than only taking multivitamins. Don’t stop taking your supplements of course, but you’ll be able to fortify your daily recommended allowance to hit all your nutrition goals. Spinach is rich in vitamins and minerals, especially high in iron, vitamin C and E, potassium, and magnesium to aid in digestion, immunity, bone health, and so much more. 

Essential Ingredients

No need to make a trip out to the specialty store: You have everything you need right at your fingertips at any supermarket nearby.  

• Soymilk: Plain, unsweetened soymilk is ideal for a rich, full-bodied base without any added sugars. Feel free to substitute your favorite non-dairy milk instead, whether that’s oat milk, almond milk, coconut milk, or something else entirely.  
• Spinach: Pack your spinach tightly to get an accurate measurement. It can compact a lot, as you’ll see if you’ve ever tossed a handful into a hot skillet! 
• Banana: Let your banana get super spotty and ultra ripe. This ensures you maximize its natural sugars and skip over additional sweeteners entirely. 
• Mango: Frozen, cubed mango is the key to creating the perfect frosty texture without resorting to sugary sorbets or sherbets. You can even buy fresh mangoes in season and freeze them for safe keeping, to make sure you’re ready to whip up an amazing smoothie whenever cravings strike. 

How To Make A Spinach Smoothie

Making the best spinach smoothie isn’t rocket science, but it can be daunting if it’s your first green smoothie blend. Don’t worry! You’ll be able to make a drink that can rival your local café with the push of a button. 

Step One: Place the plant milk and spinach in your blender first. Puree on high speed to create a bright green milk.  

Step Two: Add the frozen mango, followed by the ripe banana, peeled and sliced into thick coins. Blend again until completely smooth and creamy.  

Step Three: Make sure there are no flecks of spinach remaining before pouring into a glass and raising a toast to your delicious treat! 

FAQs 

Additional Flavors And Add-In’s

For extra protein, flavor, or to just up the overall nutrition with more superfoods and make this a mini meal for extra strenuous days, try these power-up options:

• Ground flaxseeds 
• Hulled hempseed hearts 
• Spirulina powder 
• Matcha powder 
• Almond butter
• Plant-based protein powder

More Healthy Smoothie Recipes To Try

• This pretty in pink raspberry smoothie is a delight for the senses! The combination of tart, sweet, and fresh flavors is downright invigorating. 
• Smoothies aren’t just for summer; celebrate the Christmas season with a festive candy cane smoothie that even Santa would love. 
• Pretend you’re on a tropical island getaway when you sip this creamy pineapple banana smoothie. It’s like a vacation in a glass, no plane ticket required. 
• If you’re craving the sunshine and a cool, citrus popsicle, try this bright, sweet, and zesty Orange Juice Smoothie.

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Easy Mango Spinach Smoothie (4 Ingredients)

Go green with a sweet and simple easy mango spinach smoothie that tastes like a treat! Sugar-free yet flavor-full, it's sure to be a new favorite for the whole family.

Course Breakfast or Snack, Drink

Cuisine American

Keyword banana spinach smoothie, healthy spinach smoothie, mango banana spinach smoothie, mango spinach smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 379kcal

Author Michelle Cehn | World of Vegan

Equipment

• high-powered blender

Ingredients

• 1 cup soymilk
• ½ cup spinach tightly packed
• 1½ cups frozen mango chunks
• 1 large ripe banana super spotty

Instructions

• In a high-powered blender (like a vitamix), add the plant milk and spinach and blend into a green milk.
• Add frozen mango and ripe peeled banana and blend again until thick, smooth, and pale green in color with no spinach flakes visible. Enjoy!

Nutrition

Calories: 379kcal | Carbohydrates: 77g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 134mg | Potassium: 1319mg | Fiber: 9g | Sugar: 57g | Vitamin A: 5099IU | Vitamin C: 123mg | Calcium: 379mg | Iron: 2mg

The post Mango Spinach Smoothie appeared first on World of Vegan.

You can easily change gears and transform it into a green smoothie by adding a handful or two of baby spinach or kale leaves (don’t worry—you won’t even taste them). Or, if you’re a citrus rebel, substitute the lemon for lime (yum!). Take our word for it, this lemon smoothie is the zest!

Why You’ll Love This Lemon Banana Smoothie Recipe

There are so many reasons to love this lemon smoothie! As creatures of habit, we tend to make the same recipes over and over again. If you’re in a smoothie-making-rut, this recipe is really worth a try.

• Light, lemon-y, and refreshing. If you love sweet and sour lemonade, but hate drinking empty calories, this smoothie is for you!
• Unique and fiber-filled. All of the fabulous flavor of tart lemonade with the added bonus of soluble fiber.
• Dairy-Free, gluten-free, and full of healthy vitamins and minerals! If you use a soy or nut-free plant-based milk, the smoothie will be even more accessible.

How To Make This Lemon Smoothie Recipe

The only essential element for this recipe is a high-speed blender. A super smooth consistency is key and will result in the most luxurious texture once whipped up. Fill the blender with liquids first, then fresh (or softer) fruit and, lastly, the frozen fruit. Finally, blend, blend, blend!

The summer season is an even better time to savor this smoothie. If you’re lucky enough to have a lemon tree in your garden, make sure to take advantage of using freshly-picked fruit. Otherwise, visit your favorite local farmer’s markets for the next best option.

Lemonade Smoothie Variations

Variety is the spice of life, don’t you think? The best thing about smoothies is that you can so easily create a brand new flavor from just one or two tiny tweaks. Here are a few fun ways to swap out ingredients or change things up a bit:

• Lemon Meringue Smoothie Bowl – Reduce the plant milk by ½ cup to create a thicker consistency. Pour the blended smoothie into a bowl and top with a large scoop of lemon dairy-free yogurt, white chia seeds or hemp seeds, coconut whipped cream, crushed graham cracker cookies, and a drizzle of lemon sugar icing (Mix together ½ cup of powdered sugar, ¼  teaspoon vanilla, 1 tablespoon of dairy-free milk, and ¼ teaspoon lemon extract). Candied lemon peel slices would add a very pretty garnish, too!
• It’s Not a Crime to Use Lime – Swap out the lemon juice and zest for lime instead! This makes for a slightly different citrus flavor—like a frozen lime margarita. You will need 4 medium sized limes to get the same amount of zest and juice, or more if the limes are on the dry side.
• Satisfy Your Sweet Tooth – You can easily adjust the level of sweetness by adding an extra tablespoon of agave or maple syrup to the smoothie, or a few soft, soaked, pitted dates. Too sweet? Leave out the sweetener or only use unsweetened dairy-free milk.
• Turmeric Time – Boost the health benefits further by adding a dash of turmeric and black pepper! Turmeric is loaded with nutritional and disease prevention benefits, which is why it’s so popular and included in Dr. Greger’s Daily Dozen.

What are the Benefits of Lemon Juice in Smoothies?

Lemon juice is a great source of vitamin C. It’s also fantastic for aiding in iron absorption and boosting our immune systems. Including lemon juice in this smoothie not only adds a tasty tang, but balances out the sweetness of the bananas.

Check out our Vegan Guide to Nutrition for even more benefits of vitamin C and other essential vitamins!

Lemon Banana Smoothie Q&A

Can you use a whole lemon in a smoothie?

It’s tempting to just throw the entire lemon into the smoothie (or to juice up the whole lemon before adding into the smoothie itself). But, the white pith of the lemon is very bitter and won’t give you the same sweet and tangy flavor. It’s definitely worth the little bit of extra time and effort to collect the juice and zest separately.

Can I use bottled lemon juice in this recipe?

You can certainly use bottled lemon juice (preferably organic if you can), but it won’t taste quite the same. Lemon juice from a bottle tends to be a bit more bitter and not quite as sweet as freshly squeezed. It’s totally up to you.

How do I store my leftover lemon smoothie?

Smoothies are always best fresh, and they do lose their luster if you don’t enjoy them immediately. But if you need to save this smoothie for later, it’s easy-peasy! You have three options:

• Pour the remaining smoothie into an insulated bottle and store in the fridge until ready to enjoy.
• Fill up an ice cube tray (or two) with any leftovers and freeze. When you’d like to have the rest of the lemon smoothie, simply blend up the cubes with a tiny bit of water or plant-based milk.
• Refrigerate the rest of the smoothie in a mason jar or covered glass container. To serve, blend the liquified smoothie with a handful of frozen banana and another tablespoon or two of fresh lemon juice. Viola!

More Luscious Lemon Recipes

Whether you’re loaded with lemons from a mature fruit tree, or just looking to add more citrus to your life, World of Vegan’s lemon recipes are ripe for exploring.

• If you’re an avid lemon-lover, try this Easy Vegan Lemon Custard recipe. It tastes like a mini lemon meringue pie in a mug!
• If you adore little desserts, our Vegan Cupcakes with Lemon Buttercream Frosting are a delicious pick. Perfect for Easter, too.
• Need a last-minute, after-dinner treat? This Lemon Olive Oil Cake is divine, especially if accompanied by a coffee chocolate cocktail!
• Or, if you’re in the mood for more smoothies, this Mango Spinach Smoothie recipe is marvelous and refreshing!

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Lemon Smoothie

A sweet and tangy lemon smoothie made in just minutes! Luscious, creamy, and just the right amount of citrus tang. Delish!

Course Beverage, Breakfast or Snack

Cuisine American

Keyword lemon banana smoothie, lemon meringue smoothie, lemon smoothie, lemonade smoothie

Prep Time 7 minutes minutes

Blending Time 1 minute minute

Total Time 8 minutes minutes

Servings 4 8 oz. glasses

Calories 167kcal

Author Gina House | World of Vegan

Equipment

• high-powered blender
• Measuring Cups
• Measuring Spoons
• Citrus Zester or microplane
• Citrus Juicer or fork

Ingredients

• 1 ½ tablespoon fresh lemon zest zest from 3 medium lemons
• ½ cup lemon juice freshly squeezed
• 1 ¾ cup plant-based milk sweetened, vanilla
• 2 tablespoons agave nectar or sweetener of choice
• 2 cups frozen bananas approximately 2 medium bananas
• ½ cup frozen mango

Optional

• Fresh lemon wedges or candied lemon peel; for garnish

Instructions

• Zest the lemons, and add the zest to the blender.
• Slice each of the lemons in half and use a citrus juicer to squeeze out the juice. Add ½ cup of lemon juice to the blender.
• Add the plant-based milk, agave nectar, frozen bananas, and frozen mango to the blender and blend on high until smooth and creamy.
• Pour the finished smoothie into (2) 16 oz. or (4) 8 oz. glasses. Garnish with fresh lemon slices or candied lemon peel, if desired.

Nutrition

Calories: 167kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 53mg | Potassium: 488mg | Fiber: 3g | Sugar: 23g | Vitamin A: 680IU | Vitamin C: 39mg | Calcium: 156mg | Iron: 1mg

Lemon smoothie photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Lemon Smoothie appeared first on World of Vegan.

Light, bright, cool, and creamy, it’s a refreshing change of pace from the super indulgent, overpriced blends coming from most cafes. Save yourself the hassle, money, and sugar rush by starting from scratch!

Why You’ll Love This Recipe

Whether it’s the delicious eye-opener that gets you out of bed in the morning or midday pick-me-up, there’s never a bad time to enjoy raspberry smoothies. That’s just the first reason why this will quickly become your new go-to smoothie recipe.

• Three ingredients. Really, that’s it! Just fruit and soymilk, nothing fancy here.
• Always in season. Using frozen raspberries means you can expect the same great taste all year round. Whether it’s the height of summer or the depths of winter, take comfort in this light, sweet treat to power through your day.
• No added sugar. Super ripe bananas provide all the sweetness needed to carry this blend without resorting to any excess sugar, processed or not.
• Ready in 5 minutes or less. There’s no cooking, cutting, peeling, or prepping needed. Just pop everything into the blender and you’re done! Now there’s no excuse for skipping breakfast on busy days.
• Kid-friendly. If that bright color alone doesn’t win them over, I don’t know what will. It’s a great way to get them excited about enjoying whole, fresh fruits.

Key Ingredients

There’s nothing to hide in this super short ingredient list. Since you can taste every component, quality counts!

• Raspberries: Frozen berries give this smoothie the perfect ice-cold temperature and consistency. When they’re in season, you can freeze your own from fresh by spreading them out on a sheet pan and freezing until solid; 1 to 2 hours. Store in a zip top bag, pressing out all the air, for up to 6 months.
• Bananas: It’s critical to wait until your bananas get super spotted and brown to maximize their sweetness. They should be almost falling apart, even black, to get the best flavor. You can store them in the freezer at this point, ensuring that you always have some on hand (and preventing them from rotting on the counter!)
• Soymilk: I love a non-dairy milk that has plant-based fiber and protein built right in, but you can use any type you prefer! Oat milk, almond milk, cashew milk, hemp milk, flax milk; if you can dream it, it’s probably a milk. Pick anything you need to suit food allergies or intolerances as well.

Fun Flavor Variations

The beauty of starting with such a simple base is that you can mix and match flavors to make it your own. Whip up a different raspberry smoothie combination everyday to keep the concept fresh! Here are a few of my favorite twists that won’t let you down:

• Chocolate-Covered Raspberry: Add 2 tablespoons cocoa powder. Optionally, add a tablespoon of cacao nibs as well; only partially blend so it stays crunchy like chocolate chips!
• Very Berry: Swap half of the raspberries with blueberries, blackberries, or a mixture of both.
• Fruity Froyo: Freeze the bananas before blending and add ½ cup plain or vanilla vegan yogurt.
• I Dream Of Greenie: Add a big handful or two of fresh spinach, kale, and/or Swiss chard to get your greens in.
• Island Time: Swap the soymilk for pineapple juice, or half pineapple juice, half orange juice.
• Re-Fresh-Mint: Add 2 to 3 tablespoons fresh mint leaves, 1 teaspoon lemon zest, and ½ inch of peeled fresh ginger.
• Juicy Fruits: Replace the soymilk with watermelon juice or coconut water. Strain and discard the pulp to turn it into a genuine juice with a lighter texture.

Ideas For Adding Nutrition

If you’re wondering how to make a raspberry smoothie into more of a meal, you’ve come to the right place! Amp up the nutrition by including some powerful supplements and superfoods. Try including one or two of the following options:

• Ground flaxseeds
• Hulled hemp seeds
• Chia seeds
• Almond butter
• Avocado
• Coconut oil
• Maca powder

FAQs

More Healthy Smoothie Recipes To Try

For those who love both a sweet and tangy taste, this light and lovely Lemon Smoothie or mighty Mango Pineapple Smoothie would do the trick! Pour yourself a pitcher-full of pink-a-liciousness with our Vegan Strawberries ‘n’ Cream Smoothie or Dragon Fruit Smoothie––one is oh-so-creamy, while the other vibrant and vivacious.

Orange you glad we have two more smoothies to recommend? Take yourself off to a virtual vacation in the tropics with this Tropical Mango Banana Smoothie. Or, stay at home, and sip on a Spooky Jack-O-Lantern Smoothie while handing out candy to the kids! If royal purple is your favorite color, you won’t want to miss this luscious Grape Smoothie!

If you’re looking for something completely new and packed with protein, how about this cheery Cherry Silken Tofu Smoothie? You’ll love it!

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Easy Raspberry Smoothie {3 Ingredients}

This gorgeously hot pink raspberry smoothies is the easiest you’ll ever make! With just three ingredients and a blender, you’ve got a nutritious breakfast or snack at the ready. It’s almost guaranteed to be such a hit you’ll crave it on repeat—and your body will thank you! Perfect for kids, parents, busy professionals, bachelors, and just about everyone in between.

Course Breakfast or Snack

Cuisine American

Keyword banana raspberry smoothie, raspberry smoothie, raspberry smoothie recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 221kcal

Author Michelle Cehn | World of Vegan

Equipment

• high-powered blender

Ingredients

• 2 cups frozen raspberries
• 2 bananas super ripe and spotty
• 1 cup soymilk any variety

Instructions

• In a high-powered blender, add the frozen raspberries, peeled ripe bananas, and soymilk. Blend on high until smoothie is creamy. Pour into glasses and enjoy!

Notes

Note: adjust ingredients as needed to get your perfect smoothie! For a thicker smoothie add less soymilk or more frozen strawberries. For a sweeter smoothie, add more ripe banana.

Nutrition

Calories: 221kcal | Carbohydrates: 45g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 770mg | Fiber: 11g | Sugar: 23g | Vitamin A: 579IU | Vitamin C: 50mg | Calcium: 201mg | Iron: 2mg

This raspberry smoothie recipe was developed by Michelle Cehn. Article written with support from Hannah Kaminsky and edited by Rachel Lessenden. Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Raspberry Smoothie appeared first on World of Vegan.

Why You’ll Love This Blackberry Banana Smoothie Recipe

If you’re a fan of blackberries, this should be an easy win right off the bat. There’s a lot going for such a recipe.

• Only 3 ingredients: All you need is fruit and liquid to make an incredible sweet treat! Blackberries are the star of the show while bananas create a rich creamy base, and non-dairy milk brings everything together. Soymilk is my favorite for the added protein and luscious flavor, but any alternative milk will do.
• Ready in 5 minutes or less: Even if you’ve hit the snooze button on your alarm a half dozen times already, you can still make it out the door with this healthy breakfast in hand.
• Perfect anytime of day: Beyond breakfast, a light fruit smoothie is ideal for recharging after a workout, taking the edge off your hunger between meals as a smart snack, or enjoying after dinner instead of a sugary dessert.

How To Make A Blackberry Smoothie Without Yogurt

Mainstream cafes and fast-food franchises seem to put yogurt in every smoothie they serve. It’s frustrating for anyone avoiding dairy, especially when you realize it’s even easier to make one without yogurt than it is with!

In this case, the combination of a super-ripe banana blended with soymilk adds the same thickness, without any added sugar, flavors, or preservatives commonly found in conventional packaged yogurt. You can always add more or less liquid to achieve exactly the consistency you prefer.

Health Benefits Of Blackberries

Blackberries are unsung superheroes of the fruit world. Anthocyanins are what give them their deep, dark coloring, which are powerful antioxidants that help protect against heart disease, cancer, inflammation, and more. They’re also said to boost brainpower, just like strawberries, blueberries, and raspberries too.

In terms of vitamins and minerals, blackberries are packed with vitamin C, manganese, and fiber. Plus, they’re very low in sugar and calories, making them a great way to treat your sweet tooth while maintaining a healthy weight.

FAQs

More Delicious And Easy Smoothie Recipes

Love berries? Try this Raspberry Smoothie, Strawberries ‘n’ Cream Smoothie or Grape Smoothie for a sweet snack! Looking for something easy and super nutritious with extra greens, whip up a mouthwatering Mango Spinach Smoothie.

If you love bright, colorful creations, a Dragonfruit Smoothie, Orange Juice Smoothie, or Heart Beet Smoothie Bowl are the way to go. When your appetite only wants a mid-afternoon treat with a tropical flavor, you’ll love either this Creamy Pineapple Banana Smoothie or Tropical Mango Banana Smoothie!

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Blackberry Smoothie

Start your day on the right food with a brilliant and fresh blackberry smoothie! All you need are three simple ingredients to make the best blend ever.

Course Beverage, Breakfast, Snack

Cuisine Amercan

Keyword blackberry banana smoothie, blackberry smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 small glasses

Calories 471kcal

Author Michelle Cehn | World of Vegan

Equipment

• high-powered blender

Ingredients

• 2 ½ cups blackberries frozen
• 2 bananas ripe and spotty, peeled
• 1 cup soymilk any variety, or your favorite plant-based milk

Instructions

• In the blender add the frozen blackberries, bananas, and soy milk. Blend on high until smooth.
• Pour into one large glass or two small glasses and enjoy!

Nutrition

Serving: 1g | Calories: 471kcal | Carbohydrates: 97g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 1761mg | Fiber: 26g | Sugar: 52g | Vitamin A: 1849IU | Vitamin C: 113mg | Calcium: 447mg | Iron: 4mg

The post Blackberry Smoothie appeared first on World of Vegan.