A lime and coriander yogurt sauce adds a fresh, tangy finish. Serve everything with brown rice and a sprinkle of sesame seeds for a complete dinner. The sheet pan crispy black pepper tofu serves two to four people, so it works well for a shared meal or solo prep for the week.

Leftovers stay fresh in the fridge for up to three days. That makes it ideal for lunchboxes or no-fuss dinners later in the week. It reheats well and still holds its flavor and texture.

Whether you’re cooking for yourself or your family, this recipe keeps things simple without sacrificing flavor. It’s hearty, high-protein, and full of color – perfect for those busy nights when you want something nourishing and easy.

Read more: Creamy Gochujang Chickpeas And Lentils

How to make this sheet pan tofu

Busy? Make this sweet potato, broccoli, and crispy black pepper tofu traybake. This sheet pan dinner is full of fiber and protein and goes well with a vegan yogurt, lime, and coriander sauce.

5 from 1 vote

Servings4

Ingredients

• 300 g firm tofu drained and pressed, cut into cubes
• 2 tablespoons cornflour cornstarch
• Pinch of salt
• 1½ teaspoons ground black pepper
• 1 teaspoon garlic granules
• 2 sweet potatoes diced
• 150 g Tenderstem broccoli broccolini, chopped
• Olive oil for drizzling

Lime and coriander sauce

• 15 g coriander cilantro, plus extra to serve
• 3 tablespoons shelled hemp seeds
• 3 tablespoons nutritional yeast
• 3 tablespoons high-protein plant- based yoghurt
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and freshly ground black pepper

To serve

• 250 g brown rice cooked
• Sesame seeds

Instructions

• Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a baking tray (pan) with baking parchment.
• Combine the tofu cubes with the cornflour, salt, pepper and garlic granules in a large bowl. Drizzle with oil, then toss to coat evenly. Transfer the coated tofu to the prepared baking tray and set aside.
• In the same bowl, combine the diced sweet potatoes and broccoli. Season with salt, pepper and oil to taste. Toss to coat, then transfer them to the baking tray with the tofu.
• Roast in the oven for 40 minutes, or until the sweet potatoes are fork- tender and the tofu is crispy.
• Meanwhile, prepare the sauce by combine all the ingredients in a food processor and blending until smooth.
• Serve the crispy tofu, sweet potatoes and broccoli with brown rice, sprinkled with coriander and sesame seeds and drizzled with the sauce.

Excerpted from Plant Protein by Gigi Grassia, published in 2025 by Greenfinch, an imprint of Quercus Editions Ltd. Photography by Kimberly Espinel.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

This article was written by Gigi Grassia on the PBN Website.

Plant milks are more varied than ever. Beyond almond or soy, think creamy oat or nutty pistachio, each with their own texture and taste. You can whip up flavored versions or keep it plain for cooking. Vegan butter is just as versatile. Make it rich and spreadable, or add herbs and garlic to give it a boost.

Then there’s the cheese. From sharp and crumbly to gooey and melty, you can achieve it all with ingredients like cashews, miso, and agar. Fermenting your own plant-based yogurt adds a whole new level of flavor – and probiotics.

These homemade vegan dairy recipes are all about variety, creativity, and taking control of what goes on your plate. Once you get the hang of it, you might not miss the store-bought stuff at all. Let’s get churning, blending, and culturing.

Read more: Making Vegan Cheese From Scratch: 4 Easy Recipes To Try

Pistachio Milk

Pistachio milk might not be a common milk alternative yet, but there’s no denying how good this plant milk by Remy Morimoto Park looks and tastes. The simple recipe uses only pistachios, water, vanilla, salt, and sweetener to make the milk. Use it in your coffee or with cereal for a creamy, nutty taste.

Find the recipe here.

Dairy-free herb butter

This herb butter by Alessandro Vitale is a speedy and versatile vegan condiment you can make in just 15 minutes of prep and some cooling time. For this recipe, choose your favorite plant-based butter, then add herbs like chives, parsley, dill, or tarragon, some lemon zest, and salt to flavor your herb butter. Roll, wrap, and put the butter in the fridge to set before use.

Find the recipe here.

Melty vegan cheese

Next, try this basic vegan melty cheese recipe by Joe Yonan. It’s a cashew cheese fermented with sauerkraut, Chinese bean curd, and nondairy yogurt. It takes some time to make, but the result is a cheddar/gouda-style vegan cheese worth putting on your favorite sandwich.

Find the recipe here.

Non-dairy yogurt

A nondairy yogurt should also be on your list of must-trys. This recipe from Dr Sheil Shukla uses a cashew base and unsweetened plain nondairy yogurt. To make your yogurt, ferment the blended cashew, water, and yogurt mix for up to 12 hours, then store for one week.

Find the recipe here.

Butter from scratch

For a vegan from-scratch butter, try this recipe from Antonio Alderuccio. It’s great for spreading, stirring into risotto or pasta, but not for cooking or baking. The ingredients include almonds, cocoa butter, coconut oil, salt, and apple cider vinegar. Flavor it with dried seaweed, tarragon, coriander, or capers.

Find the recipe here.

Read more: 11 Brain-Boosting Vegan Recipes

5-minute vegan parmesan

In five minutes, you can have this vegan parmesan recipe by Antonio Alderuccio ready to sprinkle on pasta or salads. All you need for this recipe is cashews or almonds or both, nutritional yeast, tamari, and fine sea salt. You throw the ingredients into a food processor and pulse until fine and crumbly.

Find the recipe here.

Creamy oat milk

Next is an easy and creamy oat milk by Crow Moon Kitchen. This oat milk is budget-friendly, takes only 10 minutes to make, and is easy to adjust to your liking. You can add cocoa, maple syrup, vanilla, or other flavorings to make the milk how you want it.

Find the recipe here.

Goat-style cheese

Make a vegan goat-style cheese next. This is another Joe Yonan recipe and is perfect for a cheese board. You can get one pound of vegan cheese out of this recipe. Again, cashews are used, but coconut yogurt and cream are also part of this recipe. The cheese is fermented with sauerkraut and the herb mixture uses parsley, tarragon, oregano, and some flaky salt.

Find the recipe here.

Cashew nacho cheese

The last vegan dairy product on this list is a cashew nacho cheese recipe from Gracias Madre. This cashew cheese sauce is tasty, versatile, and great on vegan Mexican food, as a chip dip, or on a grilled cheese. You can season this three ways with jalapeño, Himalayan salt, or chipotle powder.

Find the recipe here.

Read more: 10 Vegan Spring Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

It’s the kind of cake that looks fancy but feels homey. You bake the cherries first, then top them with the batter and flip it after baking for that classic upside-down look. You can enjoy it plain, but a drizzle of vegan crème anglaise really rounds things out. The silky plant-based custard softens the fruit’s tartness and turns this cake into a proper dessert.

This gluten-free upside down sour cherry cake is easy enough for everyday baking but feels special enough for guests. It keeps well in the fridge and tastes great cold or with the sauce warmed up. For a variation, try it with rhubarb, apricots, or even pears when they’re in season. It’s a beautiful way to use fruit and great for spring when cherries are in season.

Read more: Gluten-Free Poppy Seed Tea Cake

Making the upside down sour cherry cake

You can serve this cake for dessert or as a snack cake for nibbles throughout the day with a warm beverage.

No ratings yet

Servings8

Ingredients

For the crème anglaise

• ¾ cup + 1 tbsp (200 ml) unsweetened oat milk divided
• 1 tsp cornstarch
• ½ cup (110 ml) vegan cooking cream
• ¼ cup (40 g) caster/superfine sugar
• ¼ tsp sea salt
• 1½ tsp (8 ml) vanilla extract
• Small pinch of turmeric

For the sour cherry layer

• 2 cups (300 g) pitted sour cherries (fresh or frozen; see Notes)
• 2 tbsp (25 g) light brown sugar
• 1 tsp lemon juice

For the gluten-free cake

• 1 tbsp (20 g) vegan butter room temperature
• ¼ cup (60 ml) extra virgin olive oil
• ¾ cup + 2 tbsp (105 g) confectioners’ sugar
• 2 tsp (10 ml) vanilla extract
• Zest from ½ lemon
• ½ cup + 3 tbsp (85 g) fine corn flour
• ½ cup (80 g) white rice flour
• ¾ tsp xanthan gum see Notes
• 1½ tsp (7 g) baking powder
• ⅛ tsp baking soda
• ¼ tsp sea salt
• ¼ cup (60 ml) oat milk unsweetened
• 3 tbsp (45 ml) fresh orange juice

Instructions

• To make the Crème Anglaise, combine 1 tablespoon (15 ml) of the oat milk with the cornstarch in a small cup. Mix well and set aside.
• In a saucepan, add the remaining ¾ cup (185 ml) of oat milk, the vegan cooking cream, sugar, salt and the cornstarch mixture. Bring to a boil on medium heat, then simmer for 3 minutes on low heat, stirring continuously. Take the pan off the heat and add the vanilla extract and a very small pinch of turmeric. Transfer to a pouring bowl, set aside to cool, then refrigerate before serving.
• To prepare the Sour Cherry Layer, preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Line an 7-inch (18-cm) round cake pan with parchment paper and set aside. Place the cherries in the pan, add the sugar and lemon juice and give it a stir. Bake for 15 minutes, until the cherries are juicy and bubbling. Let the cherries cool completely.
• While the cherries cool, to make the Gluten-Free Cake, use a wooden spatula to cream the butter with the extra virgin olive oil, sugar, vanilla and lemon zest. Mix it for 1 to 2 minutes, until it starts to get fluffy. It is not necessary for the sugar to be completely dissolved.
• In a large bowl, combine the gluten-free flours, xanthan gum, baking powder, baking soda and salt. Mix well.
• In a separate bowl, mix the oat milk with the orange juice. Add one-third of the butter mixture and one-third of the milk mixture to the dry ingredients. Gently fold using a rubber spatula. Add the remaining thirds one by one, folding the wet ingredients just enough to combine. Be careful to not overmix the batter.
• Pour the batter over the cooled cherries. Spread the batter evenly using a spatula and bake for 25 to 30 minutes. Let it cool in the pan for at least 20 minutes.
• To plate the cake, place a wide plate over the cake pan and flip it. Take off the parchment paper and let it cool completely before slicing. Serve with a drizzle of warm or cold Crème Anglaise.
• Keep any leftovers refrigerated in an airtight container, for up to 3 days. Crème Anglaise can be made ahead and will keep well, refrigerated in an airtight container, for up to 3 days.

This cake is very versatile in terms of fruits: tangy rhubarb or apricots would be a delightful companion. Or try spiced apples, pears or seedless red grapes for an autumn delight. The farmers’ market is your oyster! Xanthan gum is a gluten-free water-binding agent and texture modifier used in many foods.

 

Xanthan gum is a food additive derived from fermented sugar. In this recipe, the xanthan gum helps thicken and hold the gluten-free baked goods together and prevents the cake from becoming too crumbly. I do not recommend skipping this ingredient.

Reprinted with permission from New Vegan Baking by Ana Rusu. Page Street Publishing Co. 2023. Photo credit: Ana Rusu.

Read more: This Vegan Apple Cake Is Perfect For Easter Baking

This article was written by Ana Rusu on the PBN Website.

The salad mixes thin rice noodles with cucumber, cabbage, carrots, and bell pepper. Fresh cilantro and green onions add even more flavor. A creamy peanut dressing ties everything together, and a sprinkle of peanuts and sesame seeds gives a great crunch.

It makes around eight servings, so it’s a great choice when you’re feeding a family or hosting friends. You can also prep it ahead and store leftovers for up to three days. It holds up well and makes an easy grab-and-go vegan lunch.

If you want something colorful, fresh, and filling without spending hours in the kitchen, this spring roll salad is a great option.

Read more: Chickpea And Veggie Pita Pockets

Making the spring roll salad

If you're not in the mood to make spring rolls but you're really craving them, try this spring roll salad bowl. It's made in under 30 minutes and serves up to eight people.

No ratings yet

Duration25 minutes mins

Cook Time5 minutes mins

Prep Time20 minutes mins

Servings8

Ingredients

For the spring roll salad

• 12 oz (340g) thin rice noodles
• 1 large cucumber julienned
• 1 cup thinly sliced cabbage
• 2 large carrots julienned
• 1 large red bell pepper ribs and seeds removed, thinly sliced
• ¼ cup chopped roasted peanuts
• ⅓ cup chopped fresh cilantro
• ¼ cup sliced green onion
• 2 batches creamy dreamy peanut dressing see below
• 2 tsp sesame seeds

For the creamy dreamy peanut dressing

• ½ cup natural peanut butter
• 3 tbsp coconut aminos
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sriracha
• ½ tsp garlic powder
• ¼ tsp ginger powder
• 1 tbsp toasted sesame oil
• ¼ tsp salt

Instructions

For the spring roll salad

• Cook the rice noodles according to package instructions. Rinse with cold water, drain, and place in a large bowl.
• To the large bowl, add the cucumber, cabbage, carrots, bell pepper, peanuts, cilantro, and green onion.
• Pour the dressing over top (as little or as much as you’d like).
• Toss with tongs, garnish with sesame seeds, and serve!

For the creamy dreamy peanut dressing

• To a bowl, add all the ingredients and 1/3cup water. Whisk together until well combined.

Republished with permission from DK Publishing and Danielle Brown founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen. Find her new cookbook Life Changing Salads here and her Instagram here.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

This article was written by Danielle Brown on the PBN Website.

The mushroom and white bean soup recipe uses simple ingredients but delivers depth thanks to garlic, white wine, and vegetable stock. A touch of nutritional yeast and chili flakes round out the flavor. Blending a portion of the soup creates a thick, smooth base while leaving some texture for balance.

It’s gluten-free, soy-free, and nut-free, making it a versatile option for different diets. If you want something cozy, this soup works well for lunch or dinner. Serve it with crusty bread and a drizzle of oil for a complete meal.

It’s quick to make, easy to customize, and filling without being heavy. A great one to keep in your weekly rotation.

Read more: Chickpea And Veggie Pita Pockets

How to make the white bean soup

Give this bean and mushroom soup a go for lunch or dinner. It is very simple and quick to make but tastes delicious.

1 from 2 votes

Servings3

Ingredients

• 1 shallot
• 2 cloves of garlic
• 350 g oyster mushrooms
• ⅙ of a bunch dill
• 3 tablespoons olive oil
• Salt and pepper
• 50 ml white wine
• 300 g cooked white beans
• 2 tablespoons nutritional yeast
• 1 teaspoon oregano
• ½ teaspoon chili flakes
• 1 bay leaf
• 1 L vegetable stock
• ½ lemon juice
• 1 tablespoon tahini

Instructions

• Cut the shallot, grate the garlic cloves, cut the dill and tear apart the mushrooms.
• In a pot, add half of the oil and fry the mushrooms on a medium heat, until golden.
• Then add the shallots and garlic with the remaining oil and sauté for a couple more minutes.
• Season with salt and pepper, and deglaze the pot, with a white wine and scrap the bottom of the pan with a wooden spoon.
• Let the wine evaporate for 2-3 minutes, then optionally keep some of the mushrooms on the side, to garnish the dishes.
• Back into the pot, add the beans, nutritional yeast, oregano, chili flakes, bay leaf and the stock. Let it come to boil, then reduce the heat to simmer for 10-15 minutes, stirring occasionally.
• In the meantime, in a bowl, combine the lemon juice with the tahini along with some broth from the soup and let it aside.
• Take 2-3 ladles of the soup, add then in a blender and blend until the soup is smooth.
• Add the blended soup and tahini mixture back into the soup, along with the fresh dill and taste test to adjust the seasoning if needed.
• Serve in bowls, along with the mushrooms you kept on the side, some (pumpkin seed) oil and bread.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: 20-Minute Caesar Smashed Chickpea Sandwiches

This article was written by Natali Eleftheriou on the PBN Website.

The spices are simple but fragrant: turmeric, cumin, garam masala, and fresh ginger. A spoonful of mustard gives the dish a little extra edge, while lemon juice brightens everything at the end. It’s a comforting bowl that’s easy to batch cook and make your own.

Each serving offers an impressive 29g of plant protein and 19g of fiber. You also rack up plant points thanks to the lentils, beans, cauliflower, chard, tomato, onion, and spices. Serve it with brown rice or flatbreads for a complete, balanced meal.

This is a great dinner for a quiet night in or a make-ahead lunch that holds up well over a few days. It’s cozy, filling, and built entirely from whole food ingredients.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

Making the dhal

This red lentil dhal uses cauliflower, chard, and butter beans to create a nutritious and filling meal. It's perfect for dinner and pairs well with rice or whole meal flatbreads.

No ratings yet

Duration45 minutes mins

Servings2

Ingredients

• 10 g chard stalks and leaves separated
• 1 red onion finely sliced
• 150 g ¾ cup tomatoes roughly chopped
• 80 g ¾ cup red lentils rinsed
• 2 garlic cloves finely chopped
• 1 tbsp finely grated fresh root ginger
• 1 red chill deseeded and finely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 x 400g can butter beans drained and rinsed
• 500 ml vegetable stock
• ½ tbsp extra virgin olive oil optional
• ½ cauliflower cut into 1cm (½ inch) slices
• 1 tbsp wholegrain mustard
• 1 lemon
• Sea salt and freshly ground black pepper
• Small handful of fresh coriander to garnish
• Brown rice or whole meal flatbreads to serve

Instructions

• Finely dice the chard stalks and throw them into a large saucepan with the onion, tomatoes and 3 tablespoons water. Cook gently for 10 minutes, until starting to soften. Add a dash more water if they look like catching.
• Add the lentils, garlic, ginger, chili and spices. Cook for 2 more minutes before adding the butter beans and stock. Season lightly with salt and pepper and bring to a gentle simmer. Cook for 25–30 minutes, stirring frequently, until the lentils are completely soft. Top up with a dash of extra water if it looks too thick.
• Meanwhile, warm the olive oil or a tablespoon water in a large non-stick frying pan. Fry the cauliflower over a medium heat for 2–3 minutes on each side, until golden brown. Add to the dhal along with the mustard for the final 10 minutes of cooking time.
• When ready, finely shred the chard leaves and stir them into the dhal until wilted; this will take only a couple of minutes. Finish with a good squeeze of lemon juice. Taste and adjust the seasoning to your liking.
• Serve the dhal alongside rice or flatbreads and garnish with the fresh coriander.

Excerpted from The Plant-Based Diet Revolution by Dr Alan Desmond, published in 2021 by Yellow Kite, an imprint of Hodder & Stoughton. Recipes by Bob Andrew. Photography by Dan Jones.

Read more: Sticky Orange And Ginger Cauliflower Tofu

This article was written by Dr Alan Desmond on the PBN Website.

The real star here is the raspberry vegan cream cheese icing. It’s creamy, tangy, and just sweet enough to balance the bright flavors in the cake. Fresh raspberries give it a soft pink hue and a fruity twist. It also helps keep the loaf moist, which is sometimes a challenge with gluten-free bakes.

Serve it as part of a weekend brunch, bring it to a spring picnic, or slice it up for Easter weekend gatherings. It’s easy to make, easy to love, and holds up beautifully in the fridge for a few days, if it lasts that long.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

The poppy seed tea cake method

Citrus-flavored, fresh, and light, this cake is flavorful and suits the spring season. The gluten-free dessert contains corn, rice, and oat flour, giving it a nutty aroma.

No ratings yet

Servings10

Ingredients

For the poppy seed cake

• 1¼ cups (150 g) fine corn flour
• ½ cup (75 g) white rice flour
• ½ cup (50 g) oat flour
• ¾ tsp xanthan gum see Note
• 2½ tbsp (25 g) poppy seeds
• ⅔ cup (135 g) light brown sugar
• 1½ tsp (7 g) baking powder
• ⅛ tsp baking soda
• ⅛ tsp sea salt
• 4½ tsp (25 ml) orange juice
• ¾ cup + 2 tbsp (210 ml) sweetened oat milk
• ¼ cup (60 ml) sunflower oil
• Zest from 1 orange
• Zest from ¼ lemon
• 2 tsp (10 ml) vanilla extract

For the raspberry cream cheese icing

• 1 tbsp (15 g) vegan butter room temperature
• 3 tbsp (40 g) plain vegan cream cheese cold
• ¼ cup (35 g) confectioners’ sugar
• Pinch of sea salt
• ¼ cup (35 g) fresh raspberries
• 1 tsp lemon juice
• Zest from ½ orange divided
• 1–2 tsp (5–10 ml) cold unsweetened oat milk if needed

Instructions

• Preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Lightly grease an 8 x 4–inch (20 x 10–cm) loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess.
• To make the cake, mix the flours, xanthan gum, poppy seeds, light brown sugar, baking powder, baking soda and salt in a medium bowl.
• In a separate bowl, mix the orange juice, oat milk, oil, citrus zest and vanilla well to combine. Pour the liquid mixture into the flour mixture and mix using a spatula or wooden spoon.
• Pour the batter into the prepared loaf pan and bake for 30 to 35 minutes, until golden brown on top and a toothpick inserted in the middle comes out clean. Let the cake cool for 5 minutes in the pan, then transfer to a wire rack and let it cool completely before adding the cream cheese icing.
• To make the icing, add the butter to a bowl. Give it a good mix using a wooden spatula until it becomes creamy. Add the vegan cream cheese and confectioners’ sugar and mix vigorously, until the sugar is dissolved and the icing becomes smooth.
• In a separate cup, smash the fresh raspberries and mix them with the lemon juice and half of the orange zest, keeping the other half for decorating the cake. Strain the raspberry mixture through a fine sieve then mix the puree with the vegan cream cheese mixture. Add the cold milk to make the icing more liquid, if needed.
• Pour the icing over the completely cooled loaf cake and decorate with the reserved orange zest. Slice immediately, or refrigerate for 15 to 20 minutes to allow the icing to harden.
• This cake will keep for 2 to 3 days, refrigerated, stored in an airtight container. Keep in mind that it tends to get drier after the first 2 days.

In this recipe, the xanthan gum helps thicken and hold the gluten-free baked good together. It also keeps it from becoming too crumbly. I don’t recommend skipping this ingredient.

Reprinted with permission from New Vegan Baking by Ana Rusu. Page Street Publishing Co. 2023. Photo credit: Ana Rusu.

Read more: This Vegan Chocolate Mousse Has A Protein-Packed Secret Ingredient

This article was written by Ana Rusu on the PBN Website.

You only need two ingredients: frozen bananas and matcha powder. Blend the bananas until smooth and creamy, then mix in the matcha green tea. That’s it. The result is a soft-serve-style dessert with a naturally sweet taste and a hint of earthy matcha.

This vegan ice cream is great for warm days when you want something cold without reaching for store-bought vegan ice cream or added sugar. You can enjoy it plain or top it with fruit for extra flavor. If you have leftovers, just freeze and re-blend when you’re ready for more. It’s easy, refreshing, and totally plant-based.

Read more: Try These Dairy-Free Mini Blueberry Cheesecakes

Matcha ice cream

Enjoy your matcha ice cream with any extras you like, or eat it as is for a quick frozen dessert.

5 from 1 vote

Ingredients

• 2 large (or 3 small) bananas peeled, cut into chunks, and then frozen in a freezer bag
• 1 tsp Green Tea matcha powder

Instructions

• Place banana chunks into a food processor fitted with the S blade and turn machine on.
• Blend until the bananas form a creamy texture, just like soft serve ice cream. It might take a while and the processor may make loud noises but it will work.
• Once the bananas become creamy, add the matcha powder and mix again.
• Serve immediately. You can top with fresh fruit for a little extra jazz.
• Any leftover (if there is any!) can be refrozen and then re-blended for a perfect texture.

This recipe was republished with permission by Kris Carr. You can find the original here, and a link to her Instagram here and her podcast here.

Read more: Make These Churro Ice Cream Cups For A Tasty Sweet Treat

This article was written by Kris Carr on the PBN Website.

They’re light, crisp, and perfect for warm days or when you want something fresh without cooking. You can serve them with soy sauce or a creamy vegan ranch for dipping. They look great and are easy to make ahead if you’re taking them somewhere – just keep the cucumber whole and slice it right before serving.

Want to make it more filling? Add smoky tofu, seasoned lentil ground beef, or mashed chickpeas for a protein boost. These bites are simple, versatile, and fun to eat. They’re great as a snack, a party plate, or a light lunch that doesn’t feel like a salad.

Read more: High Protein ‘Bubble Bagel Bites’

Cucumber bites

These crisp and fresh vegan cucumber bites are a fun way to eat different veggies in one bite. Build your own roll with your favorite "sushi" ingredients or whatever feels best in the middle of a cucumber.

5 from 1 vote

Servings8 bites

Ingredients

• 1 medium cucumber with stripes of peel removed
• ¼ cup One Week’s Worth of Sushi Rice
• ¼ peeled and thinly sliced avocado and/or
• 1 handful of any combination of the following:
• ½ thinly sliced bell pepper
• ½ julienned small carrot
• 1 thinly sliced green onion
• Sprinkle of fine sea salt
• Sesame seeds for serving
• 2 tablespoons Ranchy Dressing (below) or soy sauce for serving

One Week’s Worth of Sushi Rice*

• 5¼ cups water plus more for rinsing
• 4 cups sushi rice
• ⅔ cup rice vinegar
• 2 tablespoons maple syrup or
• organic cane sugar
• 2 tablespoons soy sauce

Ranchy Dressing**

• Large handful (about 1 cup) of fresh herbs such as parsley, dill, basil, and/or oregano
• ½ cup oats cashews, or sunflower seeds, soaked in water to cover overnight and drained
• ¼ cup water
• ¼ cup unsweetened soy-based yogurt such as Silk
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons nutritional yeast
• 2 teaspoons dried dill
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• ¼ teaspoon red pepper flakes
• ¼ teaspoon fine sea salt

Instructions

• Slice off both ends of the cucumber, and using a metal straw (or very stiff plastic one), pierce through the center of one end of the cucumber and push the straw through to the opposite side, removing the seeds as you push.
• A chopstick or small paring knife works well for this job, too. Continue to pierce through the original hole, cleaning out the cuke center, until the opening is ¾-inch wide. To make cleaning easier, you can cut the cucumber in half so you have two tubes instead of one.
• Hold the cucumber vertically on a flat surface, and using the straw or a chopstick if needed, stuff half of the empty space with rice and avocado, then stuff the cucumber with any vegetables you are using.
• There is no wrong way here. Just try to pack in as much rice and as many vegetables into the cuke tube as possible. Slice the stuffed cucumber horizontally into 6 to 8 rounds (like a sushi roll).
• Sprinkle the bites with salt and sesame seeds. Serve immediately with the Ranchy Dressing for dipping.

One Week’s Worth of Sushi Rice

• Rinse the rice in cold water until it runs clear. In a large pot over high heat, combine the rice and the 5¼ cups water.
• Bring the water to a boil, then reduce the heat to low so the rice cooks at a slow simmer. Cover and let cook for 12 to 15 minutes. Remove the pot from the heat.
• In a medium microwave-safe bowl, combine the vinegar, maple syrup, and soy sauce. Heat for 30 seconds.
• Stir until well combined (or the sugar has dissolved).
• Pour the mixture over the cooked rice and stir to combine.
• Cover the rice with a damp towel until cool.
• Divide the rice into sealable containers for 5 to 7 days of meals and store in the fridge.

Ranchy Dressing

• In a blender, combine the herbs, oats, water, yogurt, lemon juice, nutritional yeast, dill, garlic, onion powder, pepper flakes, and salt. Process on high until smooth.
• Enjoy with fresh veggies right away, or store in a lidded jar or airtight container in the fridge for up to 2 weeks.

Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Read more: Sticky Vegan Cauliflower Wings

This article was written by Halle Burns on the PBN Website.

These three vegan cucumber salad recipes offer a mix of tradition and trend. They’re easy to make, full of flavor, and work as a side, a plant-based snack, or light lunch. Crisp, cooling, and always hitting the spot, cucumber salads are the kind of dish you’ll come back to again and again — especially when the weather warms up.

Read more: 10 Vegan Spring Recipes

Pickled sesame cucumbers

Try these pickled sesame cucumbers by Jody Eddy. The recipe is made in just 30 minutes and is a lightly pickled side dish common in China. It’s also incredibly easy to make. While you can set these cucumbers in the fridge for 30 minutes before serving, you can also let them pickle further for two days.

Find the recipe here.

Vietnamese-style cucumber salad

This Vietnamese-style cucumber salad by Nadine Horn and Jörg Mayer is based on the classic Vietnamese cucumber salad. It uses mint, cilantro, scallions, and Thai red chili for a zesty and punchy flavor. The salad is topped with toasted peanuts and sesame seeds. It also takes just 15 minutes to prepare.

Find the recipe here.

Smashed cucumber salad

BOSH!’s smashed cucumber salad uses some extras to bulk up the recipe. Add bell pepper, avocado, and spring onions with fresh coriander and chili oil. The chili oil is flavorful, adding ginger, sesame seeds, poppy seeds, maple syrup, lime, and red chili in the toasted sesame oil.

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Read more: 10 Recipes Containing Five Vegetables Or More

This article was written by Kaitlyn Lourens on the PBN Website.

As more people move away from dairy, plant milks have become a kitchen staple. While almond and oat milk tend to get most of the attention, pistachios make a great alternative. They’re rich, slightly sweet, and full of healthy fats, which gives the milk a smooth, velvety texture. Pistachio milk also has a subtle nutty flavor that pairs well with both sweet and savory dishes.

This recipe uses toasted and soaked pistachios, vanilla, and just a pinch of salt — plus sweetener if you like. It’s easy to make and lasts in the fridge for up to a week. Removing the pistachio skins gives it an extra vibrant green hue, but that’s optional. Whether you’re trying new milk options or just love pistachios, this is a great recipe to have on hand.

Read more: How To Make Your Own Dairy-Free Butter From Scratch

Pistachio milk

Having a new plant milk recipe on hand is a great way to switch up coffees, cereals, and even baking. Try this perfect pistachio milk for a change of pace.

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Servings3

Ingredients

• 1 cup shelled pistachios
• 3 cups filtered water
• 1 teaspoon vanilla bean paste
• Pinch of kosher salt
• Sweetener of your choice optional

Instructions

• Toast the pistachios in a dry pan over medium heat for about 5 minutes, until lightly golden, shaking constantly to avoid burning. Transfer to a medium bowl of cool water and soak for at least 3 hours, or up to overnight.
• Drain the pistachios. In a blender, combine the pistachios, filtered water, vanilla bean paste, and salt and blend until smooth.
• Strain the milk through a cheesecloth or nut milk bag. Sweeten to taste, if desired, then store the milk in the fridge in an airtight container for up to a week.

Excerpted from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore © 2024 by Remy Morimoto Park. Photography © 2024 by Kristin Teig. Reproduced by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. All rights reserved.

Read more: Vegan Chickpea Chocolate Mousse

This article was written by Remy Morimoto Park on the PBN Website.

It’s a great way to dress up a plain plant-based butter and make the most of whatever herbs you have on hand — chives, parsley, dill, or tarragon all work well. You can keep it in the fridge for up to two weeks or freeze it for up to three months, so it’s ready whenever you need a flavor boost. Whether you’re building a sandwich, roasting potatoes, or making a quick sauce, this herb butter adds an easy, aromatic upgrade to your meals.

Read more: How To Make Vegan Yogurt At Home

Herb butter

This herb butter is great to serve with warm bread, potatoes, and savory dishes like pasta and soups.

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Prep Time15 minutes mins

Servings250 grams

Ingredients

• 10 g (¼oz) fresh herbs (e.g. chives, parsley, dill or tarragon), roughly chopped
• 1 tsp lemon zest
• 250 g (9oz) plant-based butter
• Salt optional

Instructions

• Mix In a bowl, mix the chopped herbs with the lemon zest and butter until fully incorporated. Taste and season with salt if desired.
• Shape and chill Place the herb butter mixture on a piece of biodegradable cling film, and roll tightly to form a log. Chill until firm.
• Storage Store the herb butter in the refrigerator for up to 2 weeks. For longer storage you can freeze it for up to 3 months.

This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025.

Read more: How To Make This ‘Magical Mushroom’ Hummus

This article was written by Alessandro Vitale on the PBN Website.

You get creamy avocado, crunchy cabbage and carrots, crisp cucumber, and juicy mango for a sweet contrast. Shelled edamame adds protein, while rice or cauliflower rice makes it filling. A spicy Sriracha dressing ties it all together with just the right kick. Top with sesame seeds, green onion, and a squeeze of lime, and you’re good to go.

This bowl is perfect for lunch, a light dinner, or meal prep. It’s fresh, balanced, and comes together quickly. You can swap in whatever veggies you have, making it flexible and easy to customize. It’s also a great option for anyone craving sushi without the effort of rolling. Whether you’re new to plant-based eating or just want something simple and flavorful, this bowl delivers every time.

Read more: Creamy Vegan Roasted Butternut Squash And Spinach Dhal

Deconstructed sushi bowl

Try this super simple deconstructed sushi bowl. It's vegan, flavorful, and uses a Sriracha dressing. Choose your spice level and enjoy this plant-based sushi bowl as a weeknight treat.

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Servings2 bowls

Ingredients

• 1 cup cooked brown or white rice
• 1 cup shelled edamame
• 1 cup chopped cucumber
• 1 cup chopped nori strips optional
• 1 medium avocado sliced
• ½ cup shredded or julienned carrot
• ½ cup shredded or thinly sliced red cabbage
• ½ cup diced fresh mango
• 2 tablespoons sliced green onion green parts only
• 1 tablespoon toasted sesame seeds
• ½ cup spicy Sriracha dressing see below
• ½ medium lime halved

For the spicy sriracha dressing

• ¼ cup raw cashews soaked in water for 30 minutes
• ¼ cup water
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sriracha
• 1 tablespoon tamari
• 1 tablespoon toasted sesame oil
• Pinch of sea salt
• Pinch of freshly ground black pepper

Instructions

• Assemble each bowl with half of the rice, edamame, cucumber, nori strips, avocado, carrot, cabbage, mango, and green onion. Sprinkle with the sesame seeds.
• Drizzle with the dressing and serve with a lime wedge.

For the spicy Sriracha dressing

• Rinse and drain the cashews.
• In a blender, combine the cashews, water, lemon juice, sriracha, tamari, sesame oil, salt, and pepper.
• Blend on high for 1 to 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

Reprinted with permission from Plant Power Bowls by Sapana Chandra. Sasquatch Books. 2019.

Read more: Easy Red Pepper Pesto Chickpea Traybake

This article was written by Sapana Chandra on the PBN Website.

Aquafaba is a go-to in vegan desserts because of how well it mimics the texture and structure of whipped eggs. When beaten, it forms stiff peaks, making it perfect for mousses, meringues, and even vegan macarons. It’s a great way to reduce waste, too — turning something you’d usually pour down the sink into a key ingredient.

This mousse combines the aquafaba egg replacer with dark chocolate, sugar, and vanilla for a smooth, chocolatey result. Chill it for a couple of hours, and it sets beautifully. Top with plant-based cream, pistachios, and raspberries for crunch and brightness. It’s a dessert that’s both indulgent and resourceful — and a great way to introduce people to the magic of chickpea water.

Read more: This Gooey Chocolate Tart Is Completely Dairy-Free

Chickpea chocolate mousse

This chickpea chocolate mousse is made with only four ingredients: aquafaba, vegan dark chocolate, caster sugar, and vanilla extract. It's best served with plant-based whipped cream, pistachios, and berries.

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Prep Time30 minutes mins

Servings6

Ingredients

• 200 g high-quality dark chocolate at least 70 per cent cocoa, broken into pieces
• 120 ml aquafaba the liquid from canned chickpeas
• 100 g caster sugar
• 1 tsp vanilla extract

To serve

• Plant-based whipped cream
• Roughly chopped pistachios
• Raspberries

Instructions

Melt the chocolate

• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth and fully melted. Remove from the heat and let it cool slightly.

Whip the aquafaba

• In a large, clean mixing bowl, use an electric mixer to whip the aquafaba until stiff peaks form. This should take 5–10 minutes. Ensure your mixing bowl and beaters are free from any grease or oil, as this can prevent the aquafaba from whipping properly.

Mix

• Gradually add the sugar to the whipped aquafaba, continuing to whip between each addition until the sugar is fully dissolved and the mixture is glossy.
• Add the vanilla extract, then very gently fold the slightly cooled melted chocolate into the whipped aquafaba mixture. Be careful not to deflate the mixture; fold until fully combined and smooth.
• Chill Spoon the mousse into individual serving glasses or bowls, then refrigerate for at least 2 hours, or until set.

Serve

• To serve, top each mousse with a dollop of whipped cream, a sprinkle of chopped pistachios and a few fresh raspberries, then enjoy.

Storage

• Store leftover mousse in an airtight container in the refrigerator for up to 3 days. While not ideal for texture, the mousse can be frozen for up to 1 month.
• Thaw in the refrigerator before serving.

This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025.

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

This article was written by Alessandro Vitale on the PBN Website.

The yogurt needs to rest in a warm spot for about 12 hours, allowing the cultures to develop and create that signature tang. The longer it sits, the tangier the yogurt will become, so you can adjust it to your taste. Once it’s ready, you can store it in the fridge for up to a week.

This cashew-based yogurt is great for anyone looking for a creamy, plant-based alternative to dairy yogurt. The yogurt works well in a variety of recipes like curries, dressings, or as a topping for grain bowls.

Read more: How To Make This Two-Minute Tofu

Nondairy yogurt

Having your own homemade vegan yogurt comes in handy if you're making Indian meals, or simply want a go-to that you keep in the house.

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Prep Time12 hours hrs

Ingredients

• 1 cup 150 g raw cashews (see Ingredient Tip)
• 2 tablespoons unsweetened plain nondairy yogurt

Instructions

• Soak the cashews in a large bowl filled with plenty of hot water (110 to 120°F/43 to 49°C) for 2 hours, then drain.
• Blend the cashews with ¾ cup (180 ml) hot water. Transfer to a glass or steel container (with a tight-fitting lid) and gently stir in the yogurt until fully combined.
• Cover with cheesecloth only (leaving the lid aside for now), and place in a warm spot (80 to 90°F/27 to 32°C) that gives protection from drafts (such as in the oven with the oven light on), for 12 hours (1 to 2 hours less for a less tangy product and 1 to 2 hours more for a tangier one). Cover the container with the lid and store in the refrigerator for up to 1 week.

Ingredient Tip: Use raw cashews only for this recipe. Roasted cashews will work somewhat but will be nowhere near as good since they don’t culture as well.

Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

Read more: This 5-Minute Vegan Parmesan Recipe Is Life-Changing

This article was written by Dr. Sheil Shukla on the PBN Website.