With over 500,000 subscribers, Hutchings has built a reputation for no-nonsense, plant-based recipes that cater to vegans who want flavor and functionality. In this video, she reflects on her shifting health priorities. “I feel like I spent my 20s kind of just like eating whatever I wanted as long as it was vegan,” she says. Now in her late 30s, she focuses more on protein and hormone support. The recipes she shares use ingredients that many vegans already have on hand – soy milk, beans, tofu, and miso – making them budget-friendly and accessible.

Read more: ‘Why I Love These 4 Underrated Vegan Protein Sources’

Breakfast: coffee protein smoothie

Hutchings starts her day with a coffee-flavored smoothie. It includes soy milk, protein yogurt (with 12g of protein), unflavored plant-based protein powder, and peanut butter blended with agave. She also adds two shots of decaf espresso for flavor.

The smoothie balances fats, protein, and fiber, helping regulate blood sugar and reduce late-night snacking. “Having a breakfast does set me up to not eat as late into the night and also keeps my blood sugar level pretty stable,” she explains.

Soy milk and nut butter contribute to the protein count, and skipping the banana keeps the flavor profile neutral for coffee lovers. It’s a high-protein option that’s both creamy and customizable.

Lunch: miso white bean dip with naan chips and impossible crumble

Lunch is an improvised fridge clean-out turned gourmet. Hutchings blends cannellini beans, roasted garlic, miso, lemon juice, olive oil, and aquafaba into a protein-rich dip. She toasts leftover naan into chips, fries up some Impossible Meat, and finishes it all with parsley, chili crisp, and cherry tomatoes.

Beans and Impossible add a double hit of protein, while the topping brings color and crunch. “I knew it was going to be good, but this is really good,” she says.

This dish highlights how leftovers and pantry staples can be transformed into something hearty and tasty. It’s a strong reminder that high-protein vegan meals don’t have to be bland or repetitive.

Read more: ‘Why I Love These Easy, One-Pot, Protein-Packed Vegan Dinners’

Dinner: spicy sesame ramen with soft tofu and edamame

For dinner, Hutchings leans into comfort food with a twist. She uses a high-protein vegan ramen (21g per serving) as the base and adds corn, spinach, soft tofu, edamame, tahini, garlic chili oil, soy milk, and the included ramen broth packet.

The tahini and soy milk make the broth creamy and rich. Tofu and edamame add even more plant protein. “Ramen is always in the rotation… it just hits so good,” she says.

Despite being a cozy, comforting dish, the ramen packs in fiber, iron, and protein. It’s a great example of how to build a nutritious vegan dinner without giving up flavor or texture.

Hutchings’ video delivers on its promise – no bland food, just gains. With her realistic approach and use of affordable, familiar ingredients, this day of meals is proof that high-protein vegan eating can be both exciting and sustainable.

You can find more nutritious vegan recipes on the Edgy Veg YouTube channel.

Read more: Sheet Pan Crispy Black Pepper Tofu – With 34g Of Protein

This article was written by Editorial Team on the PBN Website.

The recipe starts by making your own tapioca pearls from scratch, which is simpler than you might think. You combine tapioca flour and coconut sugar to create dough, roll it out into little pieces, and boil them until they float and turn translucent. Then, brew your favorite black tea and mix it with plant milk and coconut sugar syrup to sweeten the tea.

This is a fun DIY drink and a great way to enjoy a treat with a vegan twist. Whether you’re making it for a cozy afternoon snack or serving it at a gathering, this bubble tea will surely impress your guests. This plant-based recipe comes from Sesame. Soy. Spice. by Remy Morimoto Park.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

Here’s how to make homemade bubble tea

Bubble tea is super popular worldwide, so a vegan recipe was bound to pop up at some point. Enjoy a simple black bubble tea with tapioca pearls in the comfort of your own home.

5 from 1 vote

Servings2

Ingredients

Tapioca pearls

• ½ cup tapioca flour
• 1 tablespoon coconut sugar

Tea

• 2 bags black tea or 2 tablespoons loose black tea of your choice
• Ice
• 2 tablespoons coconut sugar simple syrup (look up a quick recipe online), or more to taste
• 2 cups sweetened or unsweetened plant milk of your choice

Instructions

• Start by preparing the tapioca pearls: Place the tapioca flour in a medium heatproof bowl.
• Place the coconut sugar in a small pot.
• Bring a teakettle of water to a boil and pour 3 tablespoons of the boiling water into the sugar.
• Stir until completely dissolved.
• Bring the pot of sugar water a boil over low heat, then pour the hot sugar water into the bowl with the tapioca flour.
• Using a small spatula, stir until a sticky dough forms.
• Transfer the dough to a work surface and divide into two parts.
• Roll out each into a long, thin strip about ½ inch thick.
• Cut into small pieces, about a 1⁄3 inch in length, and roll each piece into a tight ball.
• Depending upon your preference, you will want ¼ to 1⁄3 cup of cooked tapioca pearls per serving.
• Cook immediately or, to store for later use, let them sit on the countertop, making sure no pieces are touching, to air-dry overnight, until completely dry. Store in an airtight container in a cool, dry area or in the freezer.
• Bring a medium saucepan of water to a boil over medium-high heat.
• Add the tapioca pearls and boil until they float and become translucent, about 5 minutes; they will cook quickly.
• Remove from the heat and let rest for 10 minutes, then transfer to a bowl of lukewarm water to keep them from sticking.

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: How To Make Vegan Pistachio Milk

This article was written by Remy Morimoto Park 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.

A passionate plant-based recipe developer, Javant B shows that eating healthy doesn’t mean giving up the foods you love. Through his channel, he teaches viewers how to recreate classic comfort foods using simple, nourishing ingredients – with a strong focus on oil-free, refined sugar-free, and gluten-free cooking. If you avoid any of these foods for whatever reason, Javant B’s recipes are for you.

Javant B’s take on a Thin Mint cookie uses just nine ingredients. As Javant B puts it, making these cookies at home means you get “delicious thin mint cookies, healthy vegan style” that are “just as good, if not better than original.”

Read more: The Ultimate Guide To Vegan Grocery Shopping On A Budget

A unique vegan spin on the classic

Instead of traditional ingredients like palm oil and corn syrup, Javant B uses a mix of date-sweetened chocolate chips, organic peppermint flavor, and oil-free, sugar-free cashew butter.

The base flours – oat and almond – ensure the cookies are gluten-free. Javant B explains that he even grinds his own oats into flour for a fresher, slightly coarser texture.

By limiting the ingredient list to just nine whole-food items, the recipe stays simple while avoiding many additives found in store-bought versions. This homemade approach allows for full control over both quality and flavor.

You can find more healthy vegan recipes on the HealthyVeganEating YouTube channel.

Read more: 2 Weeks of Vegan Eats In Los Angeles and Las Vegas

This article was written by Editorial Team on the PBN Website.

Before becoming a celebrated vegan chef and content creator, Nisha Vora was a Harvard Law School graduate working in law. In 2016, after watching documentaries on factory farming, she adopted a vegan lifestyle and began sharing recipes online. What began as a side project soon became Rainbow Plant Life – a platform known for thoughtful, flavor-packed vegan cooking. Vora now has over one million YouTube subscribers and is the author of the New York Times bestseller Big Vegan Flavor.

A wholesome and flavorful alternative

Muhammara stands out not only for its complex flavor profile but also for its impressive nutritional benefits. The combination of roasted red bell peppers, walnuts, and pomegranate molasses results in a dip rich in vitamins, antioxidants, and healthy fats. This makes it a heart-healthy, anti-inflammatory, and fiber-rich option suitable for various dietary preferences. Vora highlights its versatility, suggesting it can be enjoyed with warm pita, as part of a mezze platter, spread on sandwiches or wraps, or dolloped on grain bowls.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Quick, easy, and customizable

One of the standout features of Vora’s muhammara recipe is its simplicity and adaptability. By opting for jarred roasted red peppers, the preparation time is significantly reduced, making it a convenient choice for for those with busy lives. The use of a food processor further streamlines the process, allowing the dip to come together in just 15 minutes.

Vora praises the final taste, saying:”Oh, it’s sweet, it’s tangy. It’s a little smoky. Every good flavor is in here.”

For those who prefer a smoother consistency, Vora suggests blending the dip until it reaches the desired texture. However, she notes that muhammara isn’t meant to be perfectly smooth like hummus; it’s more of a rustic dip with lots of body and a slightly chunky texture.

A family favorite

In a taste test featured in her video, Vora’s parents sample both her homemade hummus and the freshly made muhammara. Her father immediately recognizes the roasted red peppers, but can’t guess the name of the dip. Once revealed, both parents offer their verdict. When asked, “So if you had to rank this one out of 10, what would you give this versus the hummus?” her father replies: “Oh, hummus is eight, this is 10.”

Vora wraps up the segment by declaring, “Muhammara is officially the best dip in the world, at least in our small family.”

You can find more recipes on the Rainbow Plant Life YouTube channel.

Read more: Vegan Tokyo Guide: Where To Eat Plant-Based In Japan This Year

This article was written by Editorial Team on the PBN Website.

Andersson focuses on whole food, plant-based recipes, steering away from overly processed products when possible. That means getting creative with vegetables, legumes, whole grains, nuts, and seeds – while still leaving room for balance and fun. “100 percent of our meals are of course not super duper healthy – I’m not a superhuman,” she adds. The meals she makes are designed to be quick, satisfying, and rich in nutrients that fuel her and her family.

Here are six plant-based meals Andersson regularly cooks at home:

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Sheet Pan Pancakes (aka Berry Bread)

“Porridge is not very popular in this house right now,” Andersson admits. “And to be honest I’m pretty bored of those myself.” So instead, she bakes a tray of fluffy berry-packed pancakes. Cooked all at once on a sheet pan, this simple meal is easy to prep ahead and great for busy mornings. The texture is soft and moist, and the naturally sweet berries make them kid-approved.

Okonomiyaki (Japanese cabbage pancake)

One recent favorite of Andersson’s is okonomiyaki, a savory pancake made with cabbage and a simple flour base. “It’s something that I would try at a food market but not come up with to cook at home – but why not?” she says. She used wheat flour: but adds: “you could as well replace it with chickpea flour – that way you get more protein per bite.” Next time, she says, she’ll add more vegetables like shredded carrots.

Date bliss balls with a tahini center

For snacks, Andersson keeps it simple but nutrient-rich. Her freezer is often stocked with homemade bliss balls made from a base of dates and nuts. “With these ones, I tried to make it a little bit more fun by adding tahini inside of the ball,” she explains. “That way you have a nice surprise when you bite into it.” These are perfect for busy days when she needs something quick and energy-boosting.

Green smoothies

Smoothies are a daily ritual in the Andersson household. “I’m also trying to get us in some greens at least once a day,” she explains. To make it easy, she blends greens like spinach or kale with sweet fruits – often bananas – so that the greens go unnoticed. “My daughter loves making smoothies and happily throws in anything into the blender,” she says. It’s a playful way to involve kids in the kitchen and teach them about healthy choices.

Homemade vegan mince and cheese

Instead of relying on store-bought meat and cheese alternatives, Andersson often makes her own versions using whole ingredients. “I’d rather make mince using whole foods instead of using processed vegan meals,” she says. For cheese, she blends nuts to create a creamy, nutrient-dense spread or sauce. “It sounds hard, I know,” she admits, “but it actually isn’t if you have good recipes and get a hang of it.”

Bean moussaka

This hearty dish is a family favorite, and ideal for meal prep. Andersson discovered the recipe in an ebook called It’s All About the Beans and instantly loved it. “It’s hearty, nutrient dense, and so so delicious,” she says. Layers of vegetables and rich bean filling make it warming and satisfying – perfect for dinner or leftovers the next day.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

This article was written by Editorial Team on the PBN Website.

Medjool dates provide the gooey, caramel-like base, while the salted peanuts add that essential crunch and savory contrast. A layer of creamy peanut butter brings richness, and a coating of dark chocolate ties it all together. Every bite gives you a hit of fiber, healthy fats, and plant-based protein – making them a more nutritious option when you’re craving something indulgent.

Unlike store-bought candy bars loaded with refined sugar and preservatives, these vegan bars are made from whole foods you can actually recognize. They’re great for a post-workout snack, a lunchbox treat, or a healthier dessert that still feels like a splurge. Keep a batch in the fridge or freezer, and your sweet tooth is always covered.

Read more: Edible Vegan Cookie Dough

Today we are making the viral snickers bark, which I have been seeing for some time now all over the internet, and let me tell you, it's worth all the buzz!!!

4.24 from 13 votes

Servings12 pieces

Ingredients

• 15 Medjool dates
• 70 g (salted) peanuts
• 230 g 70% (or higher) dark chocolate
• 200 g peanut butter

Instructions

• Remove the pits from the dates and place them on a tray lined with parchment paper.
• Use the bottom of a glass along with some parchment paper to flatten the dates in order to create a base.
• Then spread the peanut butter on top of the dates, in an even layer.
• Sprinkle the peanuts and cover with the melted chocolate.
• To melt the chocolate crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Optionally, sprinkle some flaky salt on top of the chocolate.
• Place into the freezer for a couple of hours to set, then cut into 12 pieces.

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

Read more: 2-Ingredient Vegan Matcha Ice Cream

This article was written by Natali Eleftheriou 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.

Because there’s no oven involved, these bars are a great option for baking with kids. They can help with stirring, pressing, and of course, licking the spoon. They also keep well in the fridge, making them a handy snack to have on hand throughout the week.

Read more: Protein-Packed Creamy Peanut Butter Mousse

Vegan rice cake chocolate bars

For this week's snack we are making some delicious rice cake chocolate bars, that are guarantee to satisfy your sweet cravings after lunch!

No ratings yet

Servings8 bars

Ingredients

• 100 g dried fruit (I used apricots and medjool dates)
• 45 g  rice cakes (around 6 pieces)
• 100 g walnuts
• 120 g crunchy peanut butter
• 1 tbsp cacao nibs
• 4 tbsp maple syrup
• A pinch of salt
• 100 g dark chocolate (I used 85% cacao)

Instructions

• Cut the dried fruit in small pieces, if they aren't already place them in a large bowl.
• Break apart the rice cakes and add them in a food processor, along with the walnuts and pulse few times until they break down into small pieces.
• Add the above mixture into the bowl, along with the remaining ingredients (except the chocolate) and combine using cooking gloves.
• Crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Add the melted chocolate into the bowl with the rest of the ingredients and combine well.
• Taste the mixture and adjust the sweetness to your preference.
• Transfer the mixture into a dish lined with parchment paper and spread it in an even layer using the back of a spoon.
• Place it into the fridge to set for a couple of hours.
• Once it's set, cut into pieces and store it in an airtight container in the fridge for up to a week.

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

Read more: 15 Vegan Dessert Ideas: From Pancake ‘Cereal’ To A Chocolate Croissant Tearer

This article was written by Natali Eleftheriou 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.

No ratings yet

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.

No ratings yet

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.

This Natlicious Food recipe enhances their natural nuttiness with a blend of Chinese five spice, smoked paprika, garlic granules, and oregano, creating a bold and aromatic flavor profile. Olive oil and maple syrup help coat the chickpeas evenly, adding a subtle sweetness that balances the warming spices.

Spiced chickpeas can be eaten on their own as a snack, used as a crunchy topping for salads, or added to grain bowls and wraps for extra texture and protein.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Today's snack is super easy to make and super versatile! You can enjoy it as it is, or you can add it in your salads, serve it on top of hummus or any other spread, use it as croutons in soups, sky is the limit!

No ratings yet

Servings1 jar

Ingredients

• 300 g cooked chickpeas
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp of each Chinese 5 spice, smoked paprika, garlic granules and oregano
• Salt and pepper

Instructions

• Drain and pat dry the chickpeas with a clean kitchen towel or some kitchen paper.
• Add the chickpeas in a large mixing bowl, along with the remaining ingredients and mix well.
• Place them on a baking tray, that is lined with parchment paper on a single layer and bake in a preheated oven at 200°C for 30-35 minutes, turning them after 20minutes.
• Once baked, let them cool down completely before you store them in an air-tight container for 3-4 days.

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

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

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

Originating in the Middle East, hummus is a creamy and flavorful dip made primarily from blended chickpeas, tahini (ground sesame seeds), lemon juice, garlic, and olive oil. Hummus is naturally plant-based because all of its core ingredients come from plants.

This recipe, which comes from Jenné Claiborne’s cookbook Sweet Potato Soul Vegan Vibes, uses mixed mushrooms as its secret ingredient, alongside a mix of herbs and spices. It’s perfect for parties and gatherings, or just to eat at home on the sofa!

Read more: Move Over Chickpeas, This Vegan Hummus Recipe Puts Beans Centerstage

‘Magical Mushroom’ Hummus

This chickpea dip is silky smooth and savory, topped with meaty sautéed mushrooms, and I use a little porcini mushroom powder to enhance the mushroom flavor. The trick to making luxuriously silky hummus is to use warm chickpeas. Freshly cooked and right out of the pot is best, but if you must use canned chickpeas, warm them in their liquid before blending. Make sure the beans are warm throughout.

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Servings4 cups

Ingredients

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp cumin seeds
• 2 cups chopped mixed mushrooms
• Sea salt

Hummus

• 3 cups cooked chickpeas, still warm, or 2 cans, warmed (liquid reserved, see note)
• 3 tbsp tahini
• 1 tbsp fresh lemon juice, plus more to taste
• 1 tsp ground cumin
• 1 tsp porcini mushroom powder or 1/2 tsp truffle mushroom powder
• 2 tsp mellow (white) miso
• 3 tbsp extra virgin olive oil, plus more for drizzling
• About 1/4 cup aquafaba, warmed (see note)
• Sea salt
• Fresh parsley, for garnish
• Freshly ground black pepper, for garnish

Instructions

Make the mushroom topping:

• In a skillet, heat the olive oil over medium heat. Add the garlic and cumin seeds and sauté until the garlic is fragrant and slightly golden, about 1 minute.
• Add the mushrooms and a pinch of salt and sauté over medium-low heat until the mushrooms are tender, about 15 minutes. As the mushrooms cook, place a heavy flat pot lid directly on the mushrooms. This will help them before meatier, crispier, and even more flavorful.

Make the hummus:

• While the mushrooms cook, combine the chickpeas, tahini, lemon juice, ground cumin, mushroom powder, and miso and blend until creamy in a food processor. With the machine running, slowly pour in the olive oil and then add aquafaba to think. Add as much or as little you would like to achieve your desired texture. I usually add around 1/4 cup.
• Season the hummus to taste with salt and lemon juice. Transfer the creamy hummus to a serving bowl. Top with cooked mushrooms. Garnish with a generous drizzle of olive oil, fresh parsley, and black pepper.

 Aquafaba is the cooking liquid from home-cooked chickpeas or the liquid in the can for canned. When draining the home-cooked or canned chickpeas, be sure to save the aquafaba.

Excerpted from SWEET POTATO SOUL VEGAN VIBES by Jenné Claiborne. Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Read more: Baked Hummus Pasta

This article was written by Jenné Claiborne on the PBN Website.

This recipe, which comes from Antonio Alderuccio, shows you how to make a vegan alternative to butter. While it isn’t suitable for cooking or baking, it works very well on bread or in recipes like risotto or pasta. Ingredients include blanched almonds, cocoa butter, refined coconut oil, and apple cider vinegar, as well as your choice of flavoring.

Making your own butter is a great way to get creative in the kitchen, and this recipe is hassle-free and easy to make.

Read more: How To Make Vegan Yogurt At Home

Dairy-free butter

This vegan butter alternative is great for spreading on bread or stirring into risotto or pasta to add creaminess at the end. However, it’s not suitable for cooking or baking. For desserts, I recommend substituting butter with avocado or margarine, and for cooking opt for margarine. This ensures you maintain the right flavours and textures in your dishes while adhering to vegan guidelines. Makes 300g (10½oz)

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Duration40 minutes mins

Cook Time5 minutes mins

Prep Time15 minutes mins

Ingredients

• 100 g blanched almonds
• 150 g cocoa butter
• 50 g refined coconut oil
• ½ tsp flaked sea salt
• 1 tsp apple cider vinegar

Flavourings (optional, choose one):

• 2 tbsp dried seaweed flakes
• 2 tbsp fresh tarragon leaves
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp capers, chopped

Instructions

• In the bowl of a food processor or high-speed blender, blitz the blanched almonds until they form a fine almond meal.
• In a small saucepan over a low heat, melt the cocoa butter and coconut oil for a few minutes until fully melted.
• Add the melted cocoa butter and coconut oil to the blended almonds, along with 4 tablespoons water, the salt and apple cider vinegar. If using any of the optional flavourings, add them to the blender now as well. Blitz until smooth and creamy, scraping down the sides of the blender as needed. Pour the mixture into a small container or mould lined with parchment paper and chill in the fridge 30–40 minutes or until firm.
• Remove from the fridge and decant the butter from its container. Slice it into individual servings, if you like.

TIP: Store the vegan butter in an airtight container in the fridge for up to 2 weeks

This recipe was republished with permission from Veganissimo! by Antonio Alderuccio, Published by White Lion, £20.00, April 10th 2025

Read more: This Beluga Lentil Salad Is A Protein-Packed Vegan Lunch

This article was written by Antonio Alderuccio 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.