Toni Okamoto's Blog, page 77

Keebler-style Chocolate Chip Cookies

From the author, Miranda Rivera: This is my mom's new cookie recipe and we're addicted! We refrigerate the dough two hours before baking and bake whenever we're feeling like cookies. It's a fun recipe! Enjoy! :)

From Plant-Based on a Budget: These Keebler copycat vegan chocolate chip cookies are soft and chewy with a slightly crispy exterior and gooey dairy-free chocolate chip packed interior for the ultimate dairy-free chocolate chip cookies! Best of all, they're made primarily of pantry staples, and you can chill the dough for up to three days before baking–for days of the BEST vegan chocolate chip cookies!
Soft and Chewy Keebler Copycat Vegan Chocolate Chip Cookies
Turning vegan doesn’t mean saying goodbye to delicious treats like chocolate chip cookies. In fact, if anything, it’s made us even more obsessed. Along with sharing recipes for coconut flour chocolate chip cookies, a large skillet chocolate chip cookie, and several flavored varieties like vegan peppermint, pumpkin, and cinnamon chocolate chip cookies. Now I’m sharing this Keebler copycat for the BEST vegan chocolate chip cookies recipe!

I loved Keebler chocolate chip cookies before turning vegan, so we are addicted to this recipe! These vegan chocolate chip cookies are soft and chewy with a slightly crisp crust. It's the ultimate indulgent vegan cookie recipe!

If you’re looking for a healthy snack, this vegan cookie recipe probably isn’t for you. Instead, why not try out some other vegan cookies like these healthy zucchini cookies, pumpkin oat cookies, coconut oatmeal cookies, or even these high-protein ‘everything but the kitchen sink’ quinoa cookies! However, I fully believe we can all enjoy an indulgent treat now and then, too–so I fully endorse trying this recipe.

Honestly, vegans and non-vegans alike will want seconds (and thirds and fourths). Enjoy with a glass of dairy-free milk for and everyone will rave about the best vegan chocolate chip cookies they've ever had!
The Ingredients and Substitutes

Flax egg: Combine 3 tablespoons of water with 1 tablespoon of ground flaxseed (or chia seeds) to create one vegan egg replacement.
All-purpose flour: I used regular AP flour. You may be able to try this recipe with a GF all-purpose flour instead. However, it isn't something I've tried, so I can't guarantee results.
Baking soda: This leavening agent helps with slight lift and texture.
Cornstarch: Cornstarch helps to create tender and slightly crumbly cookies.
Sugar: These cookies use a combination of regular white granulated sugar and vegan brown sugar (which helps yield a soft and chewy vegan choc chip cookie with an ever so slight caramel-y flavor thanks to the molasses and moisture. This combination is important for achieving the correct flavor and soft texture. Alternatively, you can use all white sugar and add 2 teaspoons of molasses to the ingredients (this will mimic the molasses in the brown sugar).
Butter: Use unsalted dairy-free butter. Softened coconut oil should also work.
Mayo: Vegan mayo, of course. I know this might sound odd, but the ultra-richness and slightly tangy flavor really elevates this recipe (and we always have some in our kitchen!). Use another creamy substitute if needed, or use extra butter.
Salt: Just a little salt helps to enhance the flavors of these dairy-free chocolate chip cookies.
Vanilla: Use natural vanilla extract for the best flavor.
Chocolate chips: Use your favorite brands of dairy-free chocolate chips or chunks. 'Milk'-style chips are most common; however, feel free to use dark choc chips instead (or as well as) in this vegan cookie recipe.

How to Make Vegan Chocolate Chip Cookies?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

Start by preparing the flax/chia egg by combining the ground seeds and water, mixing well, and setting it aside.
Meanwhile, combine the dry ingredients in a large bowl (flour, baking soda, cornstarch, and salt). In a separate medium bowl, combine the vegan butter and sugar, whisking to cream the mixture until it is only just smooth and lump-free (don't over-mix, or the cookies may spread more). Then add in the remaining wet ingredients (flax, mayo, and vanilla).
Combine the wet and dry ingredients and mix well, then fold in the chocolate chips.(They may not stick well in the dough because of the melted butter. But do your best to make sure they're evenly dispersed.)
Next, it's time to chill the dough (DON'T skip this step! It's crucial) for at least two hours, up to three days!
When you want to bake the cookies, remove the dough from the fridge to soften for 10 minutes, preheat the oven, and prepare a baking tray with parchment paper (or a silicone baking mat).
Next, it's time to shape the vegan chocolate chip cookies. Use an ice-cream scoop (or around 2tbsp) per cookie and roll into a ball, then slightly press, so the dough is taller than it is wider. Press a few more chocolate chips into the top of the cookies if preferred, then bake for 9-11 minutes. (They'll look slightly under-baked at this point, but the residual heat will help them continue cooking on the baking sheet. Just allow them to stay on the sheet for 10 minutes, then transfer to a wire rack to cool completely – enjoy!)

How to Make Ahead and Store?
These Keebler copycat dairy-free chocolate chip cookies are the perfect make-ahead treat. You can prepare the dough up to three days in advance and keep it covered in the refrigerator until you’re ready to bake.

Store the Keebler copycat vegan choc chip cookies in an airtight container for between 3-4 days or in the refrigerator for up to a week. You can also freeze them for up to one month. Lay them in a single layer on a large baking tray and freeze until solid, then transfer to a freezer-safe bag/container. Thaw on the counter before enjoying again.


FAQs:
Can I eat the raw vegan cookie dough?
If you’d like to adapt this recipe to edible raw vegan chocolate chip cookie dough, you need to make a couple of tweaks to the recipe. First, you can omit the flax egg and baking soda from the ingredients. The next (and main) thing to do is heat treat the flour, so it’s safe to eat.

Spread the flour across a baking tray and heat in the oven for around 10 minutes at 150ºC/ 300ºF, stirring every few minutes to make sure it's evenly heated. Once it's cooled, you can then mix up the dairy-free chocolate chip cookie dough and enjoy.

Why chill the cookie dough?
There are a couple of reasons to chill your cookie dough – first, it will chill the softer ingredients like the butter, which means they will cause the cookies to spread less in the oven for thick, soft, and chewy cookies. However, chilling the cookie dough also affects the flavor of the cookies as the temperature affects the sugars and dries out the mixture somewhat for a more concentrated and richer flavor.

Can you freeze raw chocolate chip cookie dough?
Sure can! I recommend using an ice-cream scoop to portion it into your cookies, freeze until solid on a baking tray, then store in an airtight freezer-safe bag for up to a month. Bake the cookies from frozen (with 2-3 extra minutes baking) or allow them to thaw before baking. Pre-frozen dairy-free chocolate chip cookies may be flatter, as the baking soda will no longer be as 'active.'
Top Tips for Vegan Chocolate Chip Cookies

Don’t skip the chill time: If you do, you'll end up with a flat melted 'cookie-like substance on your baking tray rather than thick, soft vegan chocolate chip cookies.
Don’t overbake the cookies: When you remove the cookies from the oven, they will look under-baked, but this is normal! Don't be tempted to cook them for longer. Instead, allow them to sit on the hot baking sheet for 10 minutes, and that will complete the cooking process for soft, gooey, dairy-free chocolate chip cookies.
Optional add-ins: I’ve kept these Keebler copycat dairy-free chocolate chip cookies purposefully plain, like the originals. However, feel free to add in an extra ¼ cup (or so) add-ins like crushed nuts, shredded coconut, dried fruit, etc. You can also increase flavor with extra spices like cinnamon.
Turn into a cookie ice-cream sandwich: Place a scoop of your favorite ice cream between two vegan choc chip cookies, press, place in the freezer for a short while again, and then enjoy – you can thank me later!

More Vegan Cookies You’ll Love

Raspberry Thumbprint Cookies
Triple Ginger Cookies
Soft Pumpkin Molasses Cookies
No-Bake Peanut Butter Cookies
Sugar Cookies
Peanut Butter Cookie Sandwich
California Cookies

Photos by Alfonso Revilla


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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Vegan Keebler Chocolate Chip Cookies (No Ratings Yet)
Loading... Author: Miranda Rivera Prep Time: 2 hours 20 minutes Cook Time: 11 minutes Total Time: 2 hours 31 minutes Yield: 15-20 cookies Category: Dessert Method: Oven Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

These Keebler copycat vegan chocolate chip cookies are soft and chewy with a slightly crispy exterior and gooey dairy-free chocolate chip packed interior. The entire family is going to enjoy these amazing cookies! 

Ingredients 1 tablespoon of ground flaxseed mixed with 3 Tablespoons water2 1/4 cups of all-purpose flour1 teaspoon of baking soda1 1/2 teaspoons of cornstarch1/2 teaspoon of salt3/4 cup of vegan butter, melted3/4 cup of brown sugar, loosely packed1/2 cup of granulated sugar1 teaspoon vegan mayo (or a creamy substitute here)2 teaspoons of vanilla extract1 cup vegan chocolate chips or chocolate chunks Instructions In a small bowl, mix the ground flaxseed and water and set aside for 10 minutes.In a large bowl, mix the flour, baking soda, cornstarch, and salt. Set aside.In a medium size bowl, whisk the melted vegan butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the flax mixture, vegan mayo, and the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. *CHILLING IS MANDATORY!*Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.Roll the dough into balls, about 2 tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place balls 2 inches apart on a cookie sheet and flatten them with a spatula. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 9-11 minutes. The cookies will look very soft and undercooked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy! Equipment

Small Bowls

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Large bowl

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Keywords: vegan, vegetarian, keebler, chocolate chip, chocolate, cookies, vegan dessert, vegan cookies, chocolate chip cookie, chewy cookie, gooey cookie, cookie dough, flax egg, vegan egg, dairy free

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4th of July Charcuterie Board

There’s something special about a charcuterie board that screams fun and just an all-around grand time! It’s the perfect appetizer full of a variety of flavor, textures, colors, and ingredients that naturally brings people together and this olive charcuterie board is no different. With its diverse spread of crackers, dips, fruits, and veggies, it’s the perfect blend of red, white, and blue to get everyone pumped and ready for some outdoor fun this holiday. Let’s dive in!
Creativity Galore
The beauty of a charcuterie board is that you’ve got an endless amount of options to make your board special for any occasion! Take your pick and choose your favorite plant-based cheeses, plant-based meats, fruits, veggies, crackers, and spreads of your choice and you’ve got yourself a board of goodness that will have your company in very good spirits. Let your imagination run wild! There’s nothing like having a variety or flavors and textures to choose from as a variety of options are key. Plus, who doesn’t like finger foods?

Our charcuterie board is all about July 4th so we’ve put together a wide mix of finger foods that are perfect to snack on while watching fireworks with family or in between an intense match of cornhole and darts with friends. Even the kids will enjoy snacking on this one!
The Red White and Blue Board
When it comes to putting together the perfect charcuterie board, ingredients are key! Depending on the theme you’re going for, how many people you’re serving, and also what you and your guests like, you can get as creative as you want. The opportunities are endless! In this olive charcuterie board, we’ve centered the theme around the celebration of the 4th of July and included an abundance of red, white, and blue ingredients to bring out some patriotic appreciation to the party. Your guests will be wrapped in the spirit of independence with these festive foods!

We’ve got quite the assortment of red, white, and blue ingredients! We included white corn chips, hummus, white mushrooms, and cauliflower florets for our white ingredients. Strawberries, cherries, tomatoes, and red salsa were used for our red ingredients. Then, for our blue ingredients, we decided on blueberries, blue corn chips, and of course our California Ripe Olives. What’s a charcuterie board without olives, am I right?


The Magic of Olives
We love these olives from our friends at California Ripe Olives! They complete our charcuterie board with a splash of diverse flavor that is full of good fat and amazing micronutrients. If you’re an olive fan, you’re going to absolutely love these olives and want to throw them on everything! We had to include them in our 4th of July charcuterie board because they are just that good!
You can always mix it up and choose your favorite ingredients for your board! Whichever color scheme, mix of flavors, or variety of ingredients you decide on, it’ll be the perfect appetizer to bring your friends and family together for a grand ‘ol time!

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Vegan Apricot Crisp

From the author, Honor: Apricot season is here! My parents have a grove of fruit trees and gifted us some beautiful, and perfectly ripe, apricots this morning. Many were eaten fresh, a few were canned for later, and the rest found their way into this yummy crisp.

The lavender buds came from our garden. With all the homegrown ingredients, this whole recipe probably cost me less than $1!

From Plant-Based on a Budget: This apricot crisp (aka apricot crumble) contains just 7 ingredients with a fresh and juicy, lightly fragranced lavender apricot filling topped with a crispy oat streusel topping- perfect for apricot season! Plus, this apricot dessert recipe is super versatile and can be made gluten-free and sugar-free!
Sweet, Tart, and Subtly Floral Lavender Apricot Crisp
When we usually think of crumbles, crisps, and cobblers, the cooler Fall/Winter months come to mind, and lots of comforting baked treats like apple-pear pie, baked apples, and pumpkin molasses cookies. However, this lavender and apricot crisp is perfect during the short warmer apricot season (May-July), then swap out the fruits all winter long to rotate along with this apple cranberry crisp.

This apricot crumble has a tart, sweet apricot filling, delicately scented with lavender for a surprise flavor dimension you’ll love (but is optional). By using coconut or brown sugar, you’ll also add a delicious toffee-like flavor to the filling, though it’s possible to make this apricot dessert sugar-free, too! Top this filling with a crisp oaty streusel topping, and this rustic dessert will impress friends and family alike!

This apricot crisp recipe is quick and easy to prepare, ready to throw in the oven in practically minutes! Just throw everything together and then bake until golden brown and bubbly. The scent of caramelizing apricots and lavender filling the kitchen shouldn’t be missed. Plus, it’s light enough to enjoy as breakfast or dessert (like these walnut oatmeal scones, which taste delicious with apricot jam)!

Serve this up to family, take to potlucks, dinner parties, and other gatherings – it’s the perfect low-effort, high-reward crowd-pleasing dessert! Best of all, like all fruit crisp recipes, this method works just as well with tons of other fruits based on what’s in season (and in your kitchen); nectarines, peaches, berries, apples, blueberries – read the notes below for lots of recipe adaption suggestions!

This apricot fruit crumble recipe is an excellent addition to any quick, rustic dessert list, along with strawberry rhubarb pie and raspberry bread pudding!
The Ingredients


The Apricot Crisp Filling:

Apricots: Make sure to use fresh, ripe apricots, pitted and quartered. You may need to make slightly more slices depending on the size of your apricots. During winter, you could try using canned apricot halves (reduced-sugar) – though it won’t be as fresh, and the baking time can be reduced.
Sugar: Use the granulated sugar of your choice. Coconut sugar (unrefined) and brown sugar are my preferred options. You can optionally reduce the sugar amount somewhat and/or use an unrefined liquid sweetener like maple or agave (pricier but makes for a juicier filling if you already have it at home)
Lavender: An optional but delicious addition. Make sure to use culinary-grade dried lavender buds.
Salt: Just a pinch to balance and enhance the apricot filling flavor.

The Oat Crisp Topping:

Oats: I used old-fashioned oats (rolled oats), which provide the best texture for the crisp topping. Use gluten-free certified oats if necessary.
All-purpose flour: I used regular AP flour. For a gluten-free fruit crisp, you can use a gluten-free AP flour (pricier but a staple for any GF kitchen)
Sugar: As above, use the granulated sugar of your choice; cane sugar, coconut sugar, brown sugar. You could also use maple syrup, though it isn’t something I’ve tried.
Salt: Helps to enhance the oaty flavor.
Canola oil: Alternatively, you could use softened coconut oil or dairy-free margarine/butter.

How to Make Apricot Crisp?


This apricot crisp recipe is super simple to pull together and made up of just a few steps. Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

Start by preheating the oven. Then combine the apricots, sugar, lavender (optional), and salt into an 8x8-inch baking dish/pan.
In a separate bowl, combine the oat crisp topping ingredients, mix until nice and crumbly, and then sprinkle over the fruit mixture.
Bake the apricot crumble/ crisp in the oven until golden brown with bubbling fruit beneath, then enjoy warm or cold, optionally with a big scoop of vegan ice cream, custard, whipped coconut cream, dairy-free yogurt (for breakfast), even a little caramel sauce.

How to Store?
You can prepare this fruit crisp recipe up to a day in advance by making the filling and topping separately and storing them, covered, in the fridge until it’s time to bake.

Store any leftover apricot crumble in an airtight container in the refrigerator for between 4-5 days. You can reheat it in the microwave or oven until warm.

You can also freeze leftovers. Allow the crisp to cool, transfer to an airtight container, and freeze for up to three months. Allow it to thaw in the refrigerator before enjoying cold or reheating.
FAQs
Do you have to peel apricots for apricot crisp?
No – the apricot skin is soft anyway and will soften further while cooking, so no peeling is required.

How do you ripen and store apricots?
Apricot season is short, so learning how to store apricots properly, so none go to waste is essential. First, make sure to store your apricots at room temperature until they are ripened (slightly soft to the touch with a sweet smell). Only then transfer them to the refrigerator for a further week. If you refrigerate them too soon, it can impact their ripening overall and affect texture and taste.

Can I make this into a sugar-free apricot crumble?
Yes - free to swap the sugar for a sugar-free sweetener like erythritol or swerve. Sugar does help to tenderize, though, so the texture may vary.
Recipe Notes and Tips

Optional add-ins: There are several ways to jazz up this apricot crumble, including the addition of chopped/crushed nuts (like walnuts or pecans), shredded coconut, or a handful of dairy-free chocolate chips to the crisp topping.
Using other fruits: Feel free to swap out the apricots for other berries and fruits (like apples) based on what’s in season. You can also combine other fruits with the tart apricots like sweeter blueberries or peaches. Dried fruits like raisins/golden raisins could also be added to the apricot crumble filling.
Brown sugar: If you use brown sugar, make sure to use a vegan brand. Some brands use bone char during the processing, so it’s worth looking out for.
Experiment with spices: Feel free to swap out the lavender for more traditional spices like cinnamon, nutmeg, cardamom, and/or ginger (a pinch of each with cardamom optional)- which all pair wonderfully with apricots. You can also add in a little lemon zest and juice if the filling is particularly sweet. You can also add spices (like cinnamon) to the crisp topping.
Adjust into a crumble pie: Like this peachy crumb pie, you can prepare a pastry crust to fill with the apricot dessert fillings and oaty streusel topping.

More Oaty Dessert Recipes

Pumpkin Oat Cookies
Strawberry Oat Bars
Coconut Oatmeal Cookies
Oatmeal Raisin Protein Balls
Peanut Butter Oatmeal Cups
Banana Zucchini Cookies

Photos by Alfonso Revilla

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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Vegan Apricot Crisp (1 votes, average: 5.00 out of 5)
Loading... 5 from 1 reviews Author: Honor Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Yield: 4-6 servings Category: Dessert Method: Oven Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

This apricot crisp recipe is amazing! It’s ready to throw in the oven in practically minutes! Just throw everything together and then bake until golden brown and bubbly.

Ingredients 2 pounds of apricots, pitted and quartered1/4 cup of granulated sugar1 teaspoon of dried culinary lavender buds (optional)Pinch of salt1 cup of old-fashioned oats1/2 cup of all-purpose flour1/3 cup of brown sugar1/4 teaspoon of salt1/4 cup of canola oil Instructions Preheat the oven to 350 degrees F.In an 8×8″ baking dish or pan, combine apricots, granulated sugar, lavender buds (if using) and pinch of salt.In a medium mixing bowl, combine oats, flour, brown sugar, and ¼ teaspoon of salt. Drizzle in canola oil and mix until crumbly. Sprinkle oat topping onto the fruit.Place the baking dish on the middle rack in the oven. Bake for 25 minutes, or until the fruit is bubbly and the crisp topping is golden brown.Serve warm, room temperature or cold. Optionally, top with vanilla vegan ice cream. Equipment

8 inch Baking Pan

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Medium Bowl

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Measuring spoons

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Measuring Cups

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Keywords: vegan, vegetarian, apricot, crisp, vegan dessert, easy dessert, vegan ice cream, lavender, cobbler, vegan cobbler, apricot filling

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Lavender-Scented Apricot Crisp

From the author, Honor: Apricot season is here! My parents have a grove of fruit trees and gifted us some beautiful, and perfectly ripe, apricots this morning. Many were eaten fresh, a few were canned for later, and the rest found their way into this yummy crisp.

The lavender buds came from our garden. With all the homegrown ingredients, this whole recipe probably cost me less than $1!

From Plant-Based on a Budget: This apricot crisp (aka apricot crumble) contains just 7 ingredients with a fresh and juicy, lightly fragranced lavender apricot filling topped with a crispy oat streusel topping- perfect for apricot season! Plus, this apricot dessert recipe is super versatile and can be made gluten-free and sugar-free!
Sweet, Tart, and Subtly Floral Lavender Apricot Crisp
When we usually think of crumbles, crisps, and cobblers, the cooler Fall/Winter months come to mind, and lots of comforting baked treats like apple-pear pie, baked apples, and pumpkin molasses cookies. However, this lavender and apricot crisp is perfect during the short warmer apricot season (May-July), then swap out the fruits all winter long to rotate along with this apple cranberry crisp.

This apricot crumble has a tart, sweet apricot filling, delicately scented with lavender for a surprise flavor dimension you’ll love (but is optional). By using coconut or brown sugar, you’ll also add a delicious toffee-like flavor to the filling, though it’s possible to make this apricot dessert sugar-free, too! Top this filling with a crisp oaty streusel topping, and this rustic dessert will impress friends and family alike!

This apricot crisp recipe is quick and easy to prepare, ready to throw in the oven in practically minutes! Just throw everything together and then bake until golden brown and bubbly. The scent of caramelizing apricots and lavender filling the kitchen shouldn’t be missed. Plus, it’s light enough to enjoy as breakfast or dessert (like these walnut oatmeal scones, which taste delicious with apricot jam)!

Serve this up to family, take to potlucks, dinner parties, and other gatherings – it’s the perfect low-effort, high-reward crowd-pleasing dessert! Best of all, like all fruit crisp recipes, this method works just as well with tons of other fruits based on what’s in season (and in your kitchen); nectarines, peaches, berries, apples, blueberries – read the notes below for lots of recipe adaption suggestions!

This apricot fruit crumble recipe is an excellent addition to any quick, rustic dessert list, along with strawberry rhubarb pie and raspberry bread pudding!
The Ingredients


The Apricot Crisp Filling:

Apricots: Make sure to use fresh, ripe apricots, pitted and quartered. You may need to make slightly more slices depending on the size of your apricots. During winter, you could try using canned apricot halves (reduced-sugar) – though it won’t be as fresh, and the baking time can be reduced.
Sugar: Use the granulated sugar of your choice. Coconut sugar (unrefined) and brown sugar are my preferred options. You can optionally reduce the sugar amount somewhat and/or use an unrefined liquid sweetener like maple or agave (pricier but makes for a juicier filling if you already have it at home)
Lavender: An optional but delicious addition. Make sure to use culinary-grade dried lavender buds.
Salt: Just a pinch to balance and enhance the apricot filling flavor.

The Oat Crisp Topping:

Oats: I used old-fashioned oats (rolled oats), which provide the best texture for the crisp topping. Use gluten-free certified oats if necessary.
All-purpose flour: I used regular AP flour. For a gluten-free fruit crisp, you can use a gluten-free AP flour (pricier but a staple for any GF kitchen)
Sugar: As above, use the granulated sugar of your choice; cane sugar, coconut sugar, brown sugar. You could also use maple syrup, though it isn’t something I’ve tried.
Salt: Helps to enhance the oaty flavor.
Canola oil: Alternatively, you could use softened coconut oil or dairy-free margarine/butter.

How to Make Apricot Crisp?


This apricot crisp recipe is super simple to pull together and made up of just a few steps. Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

Start by preheating the oven. Then combine the apricots, sugar, lavender (optional), and salt into an 8x8-inch baking dish/pan.
In a separate bowl, combine the oat crisp topping ingredients, mix until nice and crumbly, and then sprinkle over the fruit mixture.
Bake the apricot crumble/ crisp in the oven until golden brown with bubbling fruit beneath, then enjoy warm or cold, optionally with a big scoop of vegan ice cream, custard, whipped coconut cream, dairy-free yogurt (for breakfast), even a little caramel sauce.

How to Store?
You can prepare this fruit crisp recipe up to a day in advance by making the filling and topping separately and storing them, covered, in the fridge until it’s time to bake.

Store any leftover apricot crumble in an airtight container in the refrigerator for between 4-5 days. You can reheat it in the microwave or oven until warm.

You can also freeze leftovers. Allow the crisp to cool, transfer to an airtight container, and freeze for up to three months. Allow it to thaw in the refrigerator before enjoying cold or reheating.
FAQs
Do you have to peel apricots for apricot crisp?
No – the apricot skin is soft anyway and will soften further while cooking, so no peeling is required.

How do you ripen and store apricots?
Apricot season is short, so learning how to store apricots properly, so none go to waste is essential. First, make sure to store your apricots at room temperature until they are ripened (slightly soft to the touch with a sweet smell). Only then transfer them to the refrigerator for a further week. If you refrigerate them too soon, it can impact their ripening overall and affect texture and taste.

Can I make this into a sugar-free apricot crumble?
Yes - free to swap the sugar for a sugar-free sweetener like erythritol or swerve. Sugar does help to tenderize, though, so the texture may vary.
Recipe Notes and Tips

Optional add-ins: There are several ways to jazz up this apricot crumble, including the addition of chopped/crushed nuts (like walnuts or pecans), shredded coconut, or a handful of dairy-free chocolate chips to the crisp topping.
Using other fruits: Feel free to swap out the apricots for other berries and fruits (like apples) based on what’s in season. You can also combine other fruits with the tart apricots like sweeter blueberries or peaches. Dried fruits like raisins/golden raisins could also be added to the apricot crumble filling.
Brown sugar: If you use brown sugar, make sure to use a vegan brand. Some brands use bone char during the processing, so it’s worth looking out for.
Experiment with spices: Feel free to swap out the lavender for more traditional spices like cinnamon, nutmeg, cardamom, and/or ginger (a pinch of each with cardamom optional)- which all pair wonderfully with apricots. You can also add in a little lemon zest and juice if the filling is particularly sweet. You can also add spices (like cinnamon) to the crisp topping.
Adjust into a crumble pie: Like this peachy crumb pie, you can prepare a pastry crust to fill with the apricot dessert fillings and oaty streusel topping.

More Oaty Dessert Recipes

Pumpkin Oat Cookies
Strawberry Oat Bars
Coconut Oatmeal Cookies
Oatmeal Raisin Protein Balls
Peanut Butter Oatmeal Cups
Banana Zucchini Cookies

Photos by Alfonso Revilla

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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Lavender-Scented Apricot Crisp (1 votes, average: 5.00 out of 5)
Loading... 5 from 1 reviews Author: Honor Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Yield: 4-6 servings Category: Dessert Method: Oven Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

This apricot crisp recipe is amazing! It’s ready to throw in the oven in practically minutes! Just throw everything together and then bake until golden brown and bubbly.

Ingredients 2 pounds of apricots, pitted and quartered1/4 cup of granulated sugar1 teaspoon of dried culinary lavender buds (optional)Pinch of salt1 cup of old-fashioned oats1/2 cup of all-purpose flour1/3 cup of brown sugar1/4 teaspoon of salt1/4 cup of canola oil Instructions Preheat the oven to 350 degrees F.In an 8×8″ baking dish or pan, combine apricots, granulated sugar, lavender buds (if using) and pinch of salt.In a medium mixing bowl, combine oats, flour, brown sugar, and ¼ teaspoon of salt. Drizzle in canola oil and mix until crumbly. Sprinkle oat topping onto the fruit.Place the baking dish on the middle rack in the oven. Bake for 25 minutes, or until the fruit is bubbly and the crisp topping is golden brown.Serve warm, room temperature or cold. Optionally, top with vanilla vegan ice cream. Equipment

8 inch Baking Pan

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Medium Bowl

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Measuring spoons

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Measuring Cups

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Keywords: vegan, vegetarian, apricot, crisp, vegan dessert, easy dessert, vegan ice cream, lavender, cobbler, vegan cobbler, apricot filling

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Citrus Mango Smoothie

We will take any chance we get to add a variety of fresh fruits to our day. Smoothies are a great way of doing that without too much effort, no long vegetable slicing sessions, or dressing prepping for salads. There are so many combinations to choose from: banana and spinach, berries and banana, mango and soymilk, the list goes on and on. It does come to our attention that citrus fruits are not usually incorporated into these mixes so it is about time to give them a chance to shine and step into the smoothie spotlight. This Citrus Mango Smoothie will do just that, it is like sunshine in a glass and we absolutely love it. It is sweet and creamy, and it tastes like summer.
Can I Use Citrus Fruits in A Smoothie?
It might seem unfamiliar but that doesn’t mean it is not good. Adding citrus fruits to your smoothies is a great way to make them less dense and add a good amount of Vitamin C into the mix. If you prefer not to add the entire peeled fruit you can try using orange juice and see how you like it — smoothies are so versatile. Lemon, orange, sumo citrus or mandarins would be great replacements for this incredibly delicious Citrus Mango Smoothie.
What Is This Citrus Mango Smoothie Made Of?
As with most smoothies, adding at least one frozen fruit is always a good idea. It creates a sort of slushie texture and it just tastes better. For this shake we used:

frozen mango
tangerine (you can also use an orange, 2 cuties, or sumo citrus)
banana
plant-based milk
vanilla extract
agave to add a bit more sweetness (you can leave it out if you prefer).

You will need a high-speed blender to achieve that creamy and smooth consistency, but if you can also get there if you have a regular blender, just make sure you blend it for longer. Don't have a high-powered blender? That’s fine, but it’ll take a little more effort. First, blend half of the frozen mango and the milk, when that’s fully blended, add the rest of the frozen mango. Then add the rest of the ingredients.
What Kind of Milk Do I Use For Fruit Smoothies?
The answer is any you have on hand or enjoy more. We used soymilk, but you can use any variety you love the most. If you’re feeling inspired maybe try this delicious homemade cashew milk recipe and save the rest for a cozy and spicy golden milk. Want to add a tropical touch? Use some creamy coconut milk and take the texture to a different level. Want to make it sweeter? Turn to oatmilk. You can play around with the wide selection of plant milks available and find the best tasting and most affordable option. This fruity smoothie will turn out delicious regardless of the one you go with.
Can I Save My Leftover Smoothie For Later?
We wish nothing more than to tell you that can, but the truth is smoothies are always best when you drink them freshly prepared. If you are planning on finishing it an hour or so later, then it should be probably fine but there will be separation and you’ll need to stir it up.
What is Tangerine and what does it taste like?
If you’re not familiar with this amazing citrus fruit, you’re in for a treat. It is a hybrid resulting from the mix between a mandarin orange and pomelo. Owing their name to the region they originally came from, Tangier (in Africa). Smaller and rounder than the classic orange, but sweeter and slightly less sour, these mighty fruits make for the perfect healthy snack on the go and as you’ll see why a perfect addition to this Citrus Mango Smoothie.

 


Any Tricks to Make This Smoothie Perfect?
Making a smoothie is pretty straight forward but, like in everything else, there’s always room for improvement. Let’s see what tips we should keep in mind when attempting to make blend the perfect smoothie:

Use a high-speed blender or, if using a regular one, blend for longer until achieving a properly smooth texture.
Try to use ripe fruit when possible because it will not only make the drink sweeter but also easier to digest.
Feel free to add any extra nutritious ingredient you want, like chia seeds, nut butter, or a handful of greens.


Can I Place My Smoothie in a Bowl?
A million times yes! You can move your glass-served smoothie to a fancy bowl and make it feel more like a dessert (did someone say healthy ice cream?). You’ll just need to skip the liquid if you want it to be thicker (best done in a high-powered blender). The fun part is you get to be creative with your toppings and enjoy your breakfast time a bit more. Adding nuts, coconut, dried fruits or grounded flax seeds can take this delicious Citrus Mango Smoothie to a whole new level! Smoothie bowls are also a great option for a family breakfast where everyone gets to choose what toppings they will be using.

Are you excited to try this amazing smoothie? What’s not to love? It is sweet, creamy, and energising. Add it to your ‘will try” breakfast list and let us know what you think!

Please take the time to rate this recipe and leave a comment! Don’t forget to tag us (@plantbasedonabudget) on your photo on Instagram! We’d love to connect with you!

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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Citrus Mango Smoothie (No Ratings Yet)
Loading... Author: Toni Okamoto Prep Time: 2 minutes Cook Time: 3 minutes Total Time: 5 minutes Yield: 1 serving Category: Breakfast Method: Blend Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

This super easy and summery citrus mango smoothie is fresh and full of nutrients! You can enjoy it as a smoothie or as a topping-filled smoothie bowl!

Ingredients 1 cup of frozen mango1 ripe banana1 peeled tangerine 3/4 cup of plant-based milk1/2 teaspoon of vanilla extract (optional)1 drop of agave (optional) Instructions Place everything in a blender and process until completely smooth. Equipment

Individual Bowls

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High-Power Blender

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Measuring spoons

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Measuring Cups

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Keywords: vegan, vegetarian, tropical, summer, smoothie, smoothie bowl, citrus smoothie, mango smoothie bowl

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Guide to Tofu Pressing

Tofu is probably one of the most, if not the most, versatile foods on the planet. It is known for its incredible ability to absorb thousands of flavor combinations across the spectrum, and its ability to be transformed into a vast amount of textures. From a silky smooth chocolate pie to a hot and crispy buffalo tofu dish, tofu can do it all! On top of its versatility, it happens to be one of the most budget-friendly foods. You can find a block of tofu weighing about 14 ounces for less than $2 at the grocery store — that’s an incredible steal! Preparing it, however, can be kind of intimidating, especially for newly plant-based eaters who have no experience with the act of ‘pressing the tofu’ which is what this guide is all about!
Manual Pressing vs. Device Pressing
In order for the tofu to absorb the spices and flavors you’re going for, the excess moisture that it’s contained in needs to be pressed out of the tofu block. If that sounds even just a tad bit daunting to you, well you are in luck as there are a few ways! There are several tofu pressing devices on the market to help with the pressing process and I’ve selected four of the top-ranked devices to review for you, and I’ll also teach you how to simply do it with what you have already! Let’s dive in!
DIY Pressing
You can manually press the tofu without a device by taking the tofu block out of the container, placing it on top of one to two layers of dish towels, place another one to layers of dish towels on top of it, and then place something heavy (like a cast iron skillet or several pots) on top of the tofu for about an hour or so. The weight of the pressure will slowly press the moisture out of the tofu so that it will be absorbed by the towels, leaving you with a more solid and firm block of tofu, which is exactly what you want to make the best tofu dishes!
Tofu Press - By Healthy Express


Pros:

Consistent press - The plates start off curved so that as you initiate the induced pressure by turning the knobs, they end up straight for a consistent press throughout the entire tofu block. How innovative!
Very easy to use - There are springs between each plate that ensure there is constant space between the plates so it’s easy to insert the block in between the two plates. The knobs are very easy to turn to induce the downward pressure fairly effortlessly.
Speedy press - I was very satisfied with the amount of pressing it did within 15 minutes!
They also include a free recipe book and two cute tea towels which I felt was a nice touch! (I also made their tacos and they were incredible!)
It comes already assembled and is dishwasher friendly which is always a plus!

Cons:

You’ll need to continuously tighten up the knobs every 2-3 minutes in order to add on continuous pressure, so you can’t just set it up and forget about it overnight!
Can be messy as there is no basin for the excess moisture to drip into.

Cost: Currently, it’s $19.95 on Amazon and has a one-year guarantee!

Time: 15 minutes did the trick for me with tightening the knobs every 2-3 minutes. The user manual recommends anywhere from 15-60 minutes depending on how much time you have to cook and if you are okay with some cracking (the slower you press and apply pressure, the less likely you are to develop cracks in the tofu).

Does it work? Yes, absolutely! The novel design of starting off with curved plates led to a very consistently pressed tofu block that came out perfectly firm and moisture-free in 15 minutes! The tofu did have a few minor cracks in it, however, it did not crumble apart.

Tips: To help with the drainage of the excess moisture, I found that placing the device on its side in the sink or on a plate helped! I rotated it to different sides as I tightened the knobs every 2-3 minutes.
EZ Tofu Press


Pros:

Very similar design to the Tofu Press - By Healthy Express in that it is preassembled, quick to do its job (packaging says 5-15 minutes), and is dishwasher safe!
It has over 4,500 ratings on Amazon that speak very highly of it’s easability and quality.

Cons:

The plates end up slightly curved so that the middle of the tofu block is not as pressed as the outer edges of the tofu.
The knobs are not as seamless to turn and there are no springs in between each plate so it’s just the slightest inconvenience to hold the plates apart while you insert the tofu block as compared to the Tofu Press - By Healthy Express.
This press needs to be continuously tightened so you can’t just set and forget this one.
It’s unique hexagon design is aesthetically pleasing, however, when hand washing, the running water can collect and shoot back at you so be careful!

Cost: This device is $22.49 on Amazon.

Time: I checked on the tofu block every 2-3 minutes and at the 7 minute mark, the block seemed fairly firm and ready to be utilized for a marinade, however, I continuously tightened and pressed it for 15 minutes.

Does it work? Yes! It definitely did the job as I was left with a firm block of tofu ready to be used! There were minor cracks at the edges and by squeezing the entire block, you could tell that the outer edges were more pressed, however, it was definitely effective enough to be cut nicely into squares for these sweet & salty tofu bites which came out absolutely delicious!!
Yarkor Tofu Press


Pros:

Compact - This device is small in design and just slightly bigger than the tofu block itself so it won’t take up too much space when you’re not using it.
Set and forget - You can easily place your tofu in the container, put the lid on it, and leave it in the fridge overnight or throughout the day and come home to a well-drained and ready to use tofu block.
No mess - The device is separated into two two parts that allows the drained liquid to be collected into the outer container so there is no chance of a mess at all throughout the pressing process.
The material is transparent so you can visibly see the amount of moisture that has been drained.
Dishwasher safe!
It came with a mini recipe book that has 17 recipes which was a pleasant surprise. The more fun tofu recipes, the better!

Cons:

Not for immediate use - It will take a few hours for the moisture to be pressed out of the tofu block. I checked how it felt at the 15 minute mark and it was nowhere close to being ready. This device will require some time for the pressing to take full action, so plan on letting it sit in the fridge overnight or throughout the day.
Requires a bit of brute strength to snap the two latches on, however, once you get the hang of it after a few tries, it’s fairly easy to latch.

Cost: $22.49 on Amazon

Time: This device requires an overnight or full day period in it’s container to get the job done! I let it press overnight for about seven hours and that seemed to do the trick.

Does it work? It does! If you’re looking to set it and forget it, this pressing device is for you! You could physically see the drained water collected in the outer basin and the tofu block was firm and more than ready to be cut up and seasoned for the perfect tofu in this Buttery Lemon Tofu dish.

Tips: Because this device is made of plastic, place it on the top rack of the dishwasher when washing to promote longevity of it! (the bottom rack gets the most hot due to its proximity to the heating element)
XKiss Tofu Press


Pros:

Similar in design to the Yarkor Tofu Press in that it is compact, you can set and forget it, and there’s minimal to no mess involved.
It has four latches on all sides of the container that make it easy to secure shut.

Cons:

The description of the device on Amazon says to let it be pressed for 15-30 minutes, however in my case, it was not ready at the 30 minute mark, so I advise a longer pressing time of more than seven hours for this device.
Similar to the Yarkor Tofu Press, this also takes a bit of effort to snap on the four latches and it is not as smooth to do so. However, like anything, once you get used to it, it’s not very difficult at all.

Cost: $14.99 - the cheapest out of the four devices!

Time: I let the tofu press throughout the day for about eight hours and it came out great. Despite their suggested pressing time of 15-30 minutes, I believe that this type of device style delivers a better press with a longer sustained time.

Does it work? Yes, this device is effective if you have the time to let it do its thing! The tofu came out slightly crumbled, but still intact enough to be made into a delicious Coconut Thai Tofu dish!
Our Winner(s):
Overall, all four devices did a great job in pressing! If you’re looking for something that will deliver quick and ready-to-be-marinated tofu, I recommend the Tofu Press - By Healthy Express! It’s unique, novel design and ability to produce well-drained firm tofu with minimal to no cracking in 15 minutes is a winner in my eyes! If you’d like something that you don’t have to pay attention to, I recommend the Yarkor Tofu Press. It’s easy to set and forget with no mess or waste from excessive paper towel usage involved!

I hope that this guide decreases any stress that you may have towards pressing your tofu and that you’re inspired to make the most amazing dishes now! Remember that anything new can be intimidating at first until you get a few repetitions under your belt, so I’d love to hear that you’re giving the pressing action a go! When you’re ready to take the plunge into the world of all things tofu, here are some super delicious recipes that I know you’ll enjoy and will come out extra spectacular with your new tofu pressing device, tips and tricks!



Buttery Lemon Tofu
Sweet Coconut Thai Tofu
Orange Ginger Tofu
Buffalo Tofu Wedges
Lime Tofu with Green Beans
Sweet & Salty Tofu Bites

Tofu Tips:

Remember that there are different kinds of tofu that are on the market and I recommend firm or extra firm tofu to be utilized in a presser. Here’s a great guide on the different types of tofu out there!
Freezing the tofu and allowing it to defrost fully before you press it can help with decreasing any cracks from forming during the press. I use this technique a lot and the texture that stems from it is pretty incredible and works great no matter if you’re going for a goey tofu scramble or a crispy tofu filet.
If you’ve heard any negative things about tofu and it’s makeup, here’s a great synopsis of the evidence-based research out there. Dr. Matthew Nagra helps to debunk the negative myths associated with tofu so press away my friends and create all the tofu dishes that your heart desires!

The post Guide to Tofu Pressing appeared first on Plant Based on a Budget.

Nacho Cheese

From the author, Toni Okamoto: This AMAZING Nacho Cheese recipe is from my book, Plant-Based on a Budget !  Add it to tacos, Tachos, burritos, use it as a mac n cheese sauce -- the possibilities are endless!

Thank you to Lively Days for bringing this video to life.

From Plant-Based on a Budget:
Thick, Creamy, flavor-packed Vegan Nacho Cheese Sauce
If you were to gather a group of people at different stages in their plant-based journey, nearly everyone would mention cheese; whether it’s stopping them from taking the final step to veganism or one of the foods they miss most- we all love cheese, it seems! Luckily, there are tons more dairy-free alternatives available these days. Unfortunately, for those on a budget, commercial versions aren’t exactly budget-friendly. That’s where this vegan nacho cheese sauce comes in!

We’ve already shared recipes for a baked potato mac n’ cheese, butternut squash mac n’ cheese, and a sweet potato macaroni no-cheese bake. We even make our own mozzarella - all to satisfy our cheesy cravings. Now it’s the turn of this ultimate vegan nacho cheese sauce.

This vegan cheese sauce recipe (from the ‘Plant-based on a Budget’ recipe book) utilizes budget-friendly veggies as its base, combined with simple pantry staples and nutritional yeast (a staple in most vegan kitchens!).

By blending potatoes, they’re whipped into a thick gummy-like texture that we usually avoid - but time works in our favor to mimic a creamy cheese sauce consistency. The result is a vegan cheese sauce that practically costs pennies per serving yet tastes like the real deal. Meat-free and Omni guests alike will be impressed!
Is vegan nacho cheese good for you?
Regular dairy nacho cheese? Not so much! This carrot potato cheese sauce, though - Sure is! It’s packed with natural ingredients and veggies, which means lots of vitamins, minerals, and antioxidants! Plus, when making homemade vegan nacho cheese, you can be in control of the amount of fat and sodium used - so it’s a win-win!

Even better, this easy vegan cheese sauce uses all real ingredients for all the flavor of a regular nacho sauce, but none of the guilt. If anything, it’s a great way to sneak in extra nutrients to any meal.

Best of all, it’s 100% nut-free - which is great for those with allergies and is more budget-friendly! In fact, this vegan nacho cheese recipe is also gluten-free, paleo, oil-free, dairy-free, and spice-adjustable!
The Ingredient and Recipe Notes

If you can’t find nutritional yeast: Try using debittered brewer’s yeast. It’s not exactly the same (in fact, I recommend reducing the amount used slightly), but will do in a pinch.
Experiment with potatoes: While I usually use russet potatoes, most potatoes I’ve tried (like Yukon Gold’s) have worked well. You can even swap out some of the potato for cauliflower (but not all if you want the thick cheesy texture!) if you’re running low.
The lemon juice: You can substitute the lemon for lime or even a little apple cider vinegar. For a little more tang, you could even add in a drop of mustard or pickle juice (trust me).
Extra spices: Want the vegan nacho cheese sauce to be smokier? Add in a little smoked paprika. For spice? Add a little cayenne pepper (or fresh chilies if you have some at home).
Adding arrowroot flour/starch: This can help to give the vegan cheese sauce even more of a stretchy ‘goopy’ cheese consistency. However, it’s not necessary. If you want to try, though, I recommend adding 1tsp to the blender then transferring the mixture to the stovetop for a couple of minutes (the starch is heat activated, so the blender alone may not be enough).
The blender you use: A high-speed blender works best for this vegan cheese sauce recipe. However, if your blender isn’t quite as powerful, it should still work. It’ll just need a little extra time. Give it some breaks (so it doesn’t overheat) and scrape down the sides.
Reserve the veggie cooking water: You can use this to thin the nacho cheese rather than fresh water.

How to Make Vegan Nacho Sauce?
Pulling together this vegan nacho cheese sauce recipe couldn’t be much simpler. In fact, the entire recipe is made up of just two steps. Keep scrolling to the recipe card for the full list of ingredients and recipe instructions!

Peel, chop and boil the veggies until tender. (Top tip: Why not save the potato peel to make potato peel chips. Soak and dry them, then drizzle a little oil and seasoning over the peels and bake them in the oven for between 15-20 minutes at 200ºC/400ºF.)
Combine the cooked veggies with the remaining ingredients and blend until smooth!
Make sure to give it a taste and adjust any of the seasonings, then enjoy!

How to Store?
Store any leftover vegan nacho cheese sauce in an airtight container in the refrigerator for between 3-5 days.

You can also freeze leftovers. Allow the nacho cheese to cool, transfer to an airtight container/ Ziplock bag, and freeze for up to two months.

Note that the sauce will thicken up somewhat in the fridge. Just microwave it for 20-30 seconds to soften up again. Alternatively, transfer the cheese sauce to the stovetop to reheat. You’ll probably need a little plant-based milk or water to loosen the mixture up again. Whisk it well until it’s smooth and creamy again.
How to Serve Vegan Nacho Cheese?
This vegan cheese sauce recipe shouldn’t be reserved for nachos alone (though a big plate of nachos with black beans, salsa, guac, and this sauce is a must-try!). In fact, it makes for the most delicious all-purpose vegan cheese sauce. Here are just a few ways to enjoy it:

As a dip for crudites, crackers, and chips
To serve with fries - sweet potato, zucchini, carrot, or regular spud fries!
To make vegan queso - with the addition of some roasted peppers/chili
Tossed with roasted and steamed veggies
Use as a pizza sauce - like for this mushroom pizza or calzone
Use it within lasagna
Spread a little over burgers in place of sliced cheese
Add as a cheesy element to wraps and even lettuce wraps
Over rice and grain bowls

This sauce goes particularly well with Mexican and Tex-Mex inspired dishes, too, like:

Soyrizo Quesadillas
Southwest Stuffed Bell Peppers
Impossible Meat Tacos
Butternut Squash Burritos or Brown Rice Bean Burritos
Brown Quinoa Chipotle Bowl
Quinoa and Sweet Potato Chili

Or browse through the entire collection of Mexican-inspired recipes for more inspiration!
More Simple Sauce Recipes

Velvety Vegan Alfredo Sauce
(Sorta) Spicy Peanut Sauce
5-Minute Creamy Garlic Sauce
Easy Mole Poblano
Summer Roll Bowl with Chili Cashew Sauce

Photos by Alfonso Revilla

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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Nacho Cheese (2 votes, average: 4.50 out of 5)
Loading... 4.5 from 2 reviews Author: Toni Okamoto Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 1 medium bowl Category: Side Method: Stovetop Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

This vegan nacho cheese sauce will be the life of the party! Its smooth texture and cheesy taste will have you dipping and drizzling it on all of your favorite dishes. 

Ingredients 2 cups of peeled diced russet potatoes1 cup of sliced carrots1/2 cup of water1 tablespoon of lemon juice1/2 cup of nutritional yeast1 teaspoon of onion powder1 teaspoon of garlic powder1/2 teaspoon salt1/4 cup of salsa Instructions Fill a large pot with water and add the peeled potatoes and carrots. Over medium-high heat, bring the water to a boil and keep cooking for 10 minutes or until the veggies are soft. Remove from the heat and drain the water.In a blender, blend the boiled potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa until completely smooth. Equipment

Large Pot

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Knives Set

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Blender

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Keywords: plant-based, vegan, no oil, whole foods, vegan cheese, plant-based cheese, nacho cheese, nachos

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Skillet Chocolate Chip Cookie

From the author, Honor: This sweet treat is almost a cross between a cookie and a pie. The cast iron pan gives the edges and top a nice, crisp crust and the interior stays a bit soft and chewy.

Would be extra decadent served with a scoop of non-dairy ice cream!

If you don't have a cast iron pan, you could use another round or spring-form baking pan with a diameter of 10". Be sure to grease the pan and/or line it well with parchment paper.

From Plant-Based on a Budget: This vegan skillet chocolate chip cookie recipe (aka a snookie/pizookie/ frying pan cookie) bakes a giant 10-inch cookie in a cast-iron pan, combining crispy edges and light crust with a soft, chewy, gooey interior. Serve this vegan skillet cookie up alone or with a scoop of non-dairy ice cream for a decadent sweet treat!
Crispy, Gooey, Decadent Vegan Skillet Chocolate Chip Cookie
If you have yet to try a skillet chocolate chip cookie, I recommend changing that right now! Not only does this large 10-inch cast-iron cookie skillet look incredibly decadent, but it tastes ah-mazing and is so easy to make too - with no rolling, scooping, or batch cooking necessary! All you need is 8 ingredients, one bowl (two max), and just minutes of prep time. Plus, there’s no worrying about cookies spreading too much and becoming too crispy, not crispy enough, too flat, etc. This cast iron cookie skillet is the ultimate fool-proof vegan chocolate chip cookie!

Best of all, by using a combination of sugar and molasses (or brown sugar), this cast-iron cookie recipe yields a wonderfully soft, moist interior, dotted throughout with chocolate chips for a chocolatey treat. It’s pure cookie perfection!

Are you looking for more vegan chocolate-chip treats? You might like these soft chocolate chip cookies, Keebler chocolate chip cookies, pumpkin chocolate chip cookies, or coconut flour chocolate chip cookies!
What Is a Cast-Iron Cookie Skillet?
A cast-iron cookie skillet (aka a skookie/frying pan cookie) is a cookie baked in a cast-iron pan rather than scooped into individual vegan chocolate chip cookies. The result is a single giant cookie somewhere between a cookie and a pie. The outside is crisp with a tender, gooey middle and chewier edges, so no matter which type of cookies you love, you’re covered!

Similarly, a ‘pizookie’ is a cookie baked in a deep-dish pizza pan (and served with ice cream) - invented by the US chain BJ’s restaurants. Other than the baking dish used, though, the two are basically the same dessert, so feel free to adapt this vegan skillet cookie into a homemade pizookie, too!
The Ingredients and Variations

Flax meal: Or chia meal, used as a vegan egg replacement/binder
Oil: I used canola oil, but feel free to use another neutral cooking oil; coconut oil, vegetable, etc.
Sugar: I used white sugar. You may be able to use coconut sugar or another sugar; however, the texture of the chocolate chip skillet cookie may be affected. You could definitely use brown sugar (read below).
Molasses: To substitute this, use brown sugar (which naturally contains molasses) for your recipe instead. One cup of brown sugar naturally contains around 1tbsp molasses. You could alternatively, substitute it with dark treacle.
All-purpose flour: I’ve only tried this recipe with AP flour. For a gluten-free skillet cookie, I recommend trying a GF all-purpose flour like Bob’s red mill.
Baking soda: To leaven/ provide lift to the cast iron chocolate chip cookie.
Salt: Just a little to help balance and enhance the flavors in the skillet cookie.
Vegan chocolate chips: Use your favorite brand of ‘milk’/dark chocolate chips or chunks.
Alternatively, use a chopped chocolate bar or even chopped-up vegan peanut butter cups to create a peanut butter chocolate chip skillet cookie!

How to Make a Skillet Cookie?
The beginning of this cast iron cookie skillet recipe is very similar to any other cookie;

Cream the wet ingredients (flax meal, water, oil, sugar, molasses, and vanilla) until it looks smooth and caramel-like.
Then combine the wet and dry ingredients, mixing until just combined (this dough is thick!). Once mixed, fold in the chocolate chips.
Avoid overmixing the cookie batter, as it will impact the texture and lift of your vegan skillet cookie.
Once the chocolate chip cookie dough is mixed up, it’s time to have a little fun and get the cast-iron skillet involved.
Transfer the cookie dough to a well-seasoned, 10” cast iron pan and spread evenly with a spatula. Then bake in the oven until slightly puffed up on the edges, golden, and slightly tender in the middle, but cooked through.
Finally, muster up your patience to allow the chocolate chip skillet cookie to cool slightly before slicing into wedges and serving (or eat it with a spoon straight from the pan, I won’t judge you!).
Enjoy a slice alone, top with some ice cream, or even a drizzle of vegan caramel sauce!

How to Store?
First, allow the skookie to cool entirely before removing it from the pan and storing it in an airtight container for up to a week. You can also freeze the deep dish cookie for up to two months, wrapped tightly.

To reheat it, place it back in the skillet, covered in foil, and bake in the oven for 5-8 minutes or until warm. For smaller portions, you can heat in the microwave in 15-second increments until warmed (this shouldn’t take long at all!).
Tips for Baking!

Add extra chocolate: For even more decadence, press a few more chocolate chips/ chunks into the top of the cast iron cookie before baking for even more decadence.
Use this as a base: This skillet chocolate chip cookie makes for a wonderful base. Once you have this recipe down then you could experiment with other add-ins; crushed nuts, dried fruit, fruit zest, vegan toffee, etc. I recommend orange zest with dark chocolate!
Slightly underbake the cookie: Unlike regular cookies, this egg-free vegan chocolate chip skillet cookie is perfect for just slightly underbaking, for a super gooey center. In fact, you have to be careful not to overbake the cookie as it will continue to bake for a few minutes out of the oven.

FAQs:

Can I use a different-sized skillet or a different pan entirely?
Yes, I use a 10-inch cast-iron skillet (also perfect for skillet cornbread). However, this cast iron cookie skillet recipe would also work with an 8-inch skillet (with a few extra minutes of baking time), or a 12-inch skillet (with a few minutes less). To make mini skillet cookies, divide the cookie batter between two 5 or 6-inch mini cast-iron skillets and bake for between 15-20 minutes.
You can even sub out the cast-iron skillet entirely and use any type of greased and parchment-lined oven-safe skillet, spring-form baking pan, or a deep-dish pizza pan (to make a chocolate chip vegan pizookie).
Will a stand mixer work for this recipe?
You sure can - if using a stand mixer I recommend using the paddle attachment. Alternatively, you could even use a hand mixer. Just make sure not to overmix the batter. Overmixed dough is more likely to collapse within the skillet and end up with a flatter, tougher (not gooey) cookie.
Can I make this skillet chocolate chip cookie ahead?
Yes - feel free to prepare the cookie dough and leave it in the refrigerator for between 1-2 days before transferring to the skillet (it may need time to soften a little) and baking, I haven’t tried freezing the cookie dough, though that may also work (for up to a month).

More Vegan Cookie Recipes

Raspberry Thumbprint Cookies
Triple Ginger Cookies
Soft Pumpkin Molasses Cookies
Cinnamon Chocolate Chip Cookies
Zucchini Cookies
Peanut Butter Sandwich Cookies

Photos by Alfonso Revilla

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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Skillet Chocolate Chip Cookie (2 votes, average: 5.00 out of 5)
Loading... 5 from 2 reviews Author: Honor Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: One thick 10" cookie to share Category: Dessert Method: Oven Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

If you like gooey, warm, chocolatey desserts, you’re going to absolutely love this vegan skillet chocolate chip cookie recipe. It’s really fun to make and even more fun to enjoy with family and friends.

Ingredients 2 tablespoons of flax meal1/2 cup of water2/3 cup of canola oil1 1/4 cup of sugar1 tablespoon of molasses1 tablespoon of vanilla extract2 cup of all-purpose flour1 teaspoon of baking soda1/2 teaspoon of salt3/4 cup of vegan chocolate chips Instructions Preheat the oven to 350F.In a large mixing bowl, whisk together flax meal, water, oil, sugar, molasses and vanilla until smooth. Mixture should look like caramel sauce.In a separate small mixing bowl, combine flour, baking soda, and salt.Add dry ingredients to wet ingredients. Stir until combined. (This will take a little elbow grease. Dough will be quite thick. To avoid over-mixing, stir until flour is just incorporated.)Fold in the chocolate chips.Dump the cookie dough into a well-seasoned, 10″ cast iron pan. Press evenly into pan.Place the pan on the middle rack in the oven and bake for 28 to 35 minutes, or until edges are golden and middle has firmed up somewhat to the touch. When pressed, the dough in the middle of the pan should give a little, but a tester should come out clean.Allow the cookie to cool and slice into wedges. Equipment

Small Bowls

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Whisk

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Large Mixing Bowl

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Iron Skillet

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Measuring spoons

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Measuring Cups

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Keywords: vegan, vegetarian, skillet cookie, chocolate chip cookie, vegan cookie, plantbased cookie, vegan dessert, iron skillet dessert, chocolate desserts

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Mushroom Pâté

From the author, Stefan: This mushroom pâté is a quick, easy, and tasty spread for crackers, bread, or sandwiches. Use whatever mushrooms look best (I used creminis, but would totally have gone for shiitakes if they'd been available), and other nuts can be used in place of the walnuts.

From Plant-Based on a Budget: Ready for the perfect appetizer and snack? Mushroom Pâte is a delicious and quick recipe that's great for any get-together. Whether you're hosting a book club, need an appetizer for a dinner party, or are looking for a truly tasty snack, this vegan mushroom pâte is a winner.

This dish originally comes from France and means "paste" in French. Ingredients are blended together to make a savory spreadable dip. If you've heard of pâte before, you may think of it as a fancy dish. Our recipe, though, uses straightforward ingredients and steps. We're confident that anyone can prepare this appetizer and impress their guests.
What Is Mushroom Pâté Made of?
Our plant-based pâte is made with toasted walnuts along with sautéed mushrooms and shallots. Chinese Five-Spice powder is also added for an extra burst of flavor. You can use shitake or cremini mushrooms (or a combo), so feel free to use what you can find at your grocery store.

Don't want to use walnuts? Any kind of nut will work in this recipe. Toast the other nuts in the oven the same way you'd toast the walnuts. Vegan mushroom pâte can be made with different herbs and spices, although we highly recommend trying it with the Chinese Five-Spice or cinnamon.
How to Make Mushroom Pâté
Mushroom pâte is an impressive but easy appetizer to make. Start by toasting walnuts. This brings out their natural oils and tones down any bitterness. The warm, toasty flavor is fantastic in this recipe.

Then sauté shallots and mushrooms to deepen their flavors. Once they are cooked, you'll pulse the walnuts and mushroom mixture together with the seasonings in a food processor. Keep pulsing until you have a smooth walnut mushroom pâté.
How to Use Mushroom Pâté
Vegan pâté can be served warm or room temperature. Some people also like to serve it cold. It's wonderful on crackers, warm crusty bread, or spread onto a sandwich. You can even dip veggies like carrots or sliced bell peppers into the walnut mushroom pâté.
How Do You Store It?
This appetizer can be served after you make it or you can prepare it the day before. If you make it ahead of time, be sure to store it in the refrigerator until you're ready to serve. If you have leftover mushroom pâté, it will stay fresh in the fridge for up to five days.
Can You Freeze Mushroom Pâté?
You can freeze vegan mushroom pâté for up to three months. Be sure to store it in a freezer-proof container. You can also add a layer of plastic wrap or wax paper on top of the pâté before you snap on the container's lid. This prevents ice crystals from forming on top. Once you're ready to use the appetizer, transfer it to the refrigerator the night before to defrost.

Make this appetizer for your next social event and you'll love it as much as we do. If you prepare the Mushroom Pâté, leave a comment below and be sure to tag us on Instagram or Facebook!
More vegan appetizers:

Guacamole Skins
Homemade Vegan Mozzarella | Caprese Salad
Buffalo Cauliflower Wings & Dip
Bite-Sized Veggie Rollups
Green Pistachio Hummus
Sesame Potato Puffs
Crispy Fried Tofu Wontons

Photos by Alfonso Revilla

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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Mushroom Pâté (No Ratings Yet)
Loading... Author: Stefan Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 1 cup Category: Appetizer, Snack Method: Stove Cuisine: Asian Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

This savory dip is a delicious and quick recipe that’s great for any get-together. Whether you’re hosting a book club, need an appetizer for a dinner party, or are looking for a truly tasty snack, this vegan mushroom pâte is an absolute winner.

Ingredients 1/2 cup walnuts1 shallot, minced1/2 pound mushrooms, washed, dried, and sliced1 tablespoon olive oil1/8 teaspoon Chinese Five-Spice powder, or cinnamonkosher salt and black pepper Instructions Preheat the oven to 325 degrees F/165 degrees C. When the oven is hot, put the walnuts in a pan, put them in the oven, and toast until fragrant, shaking occasionally, around 7 minutes. Transfer to a shallow bowl to cool.Meanwhile, put the oil and the shallot in a skillet and turn the heat to medium high. Sprinkle with a little salt. When the shallot starts to sizzle, add the mushrooms and Five-Spice powder (or cinnamon), season with salt and pepper, and cook, tossing occasionally, until the mushrooms are tender and browned, around 8 minutes.Transfer the mushroom mixture to a food processor, add the walnuts, and process until you have a smooth pate. Transfer to a bowl and serve warm or at room temperature. Equipment

Skillet

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Medium Bowl

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Food Processor

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Measuring spoons

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Medium-sized pan

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Measuring Cups

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Keywords: vegan, vegetarian, mushroom, pate, french, asian recipes, dips, spreads, appetizer, snack, walnuts, easy snack, quick recipe

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Banana Cheesecake

From the author, David Sterkel: Desserts, desserts, desserts…..I LOVE desserts! I tend to bake most of my desserts (cookies, pies, scones, cakes) but it was TOO hot this week, 106 to be exact. I wanted a cool, refreshing slice of something that was easy to make and would not warm up my house. Here is what I came up with.

If you do not like ginger snaps, feel free to use graham crackers...but who does not love ginger snaps?

From Plant-Based on a Budget: We love desserts made with bananas. Bananas bring sweetness without needing to add a ton of extra sugar. We're also big fans of easy-to-prepare desserts that have ingredients you can find anywhere. Add bananas to your grocery list because you'll want to make our creamy vegan Banana Cheesecake!

You can prepare the vegan cheesecake any month of the year, but we bet you'll make it time and again during the summer. Why? This is a no-bake cheesecake, which means you don't have to turn on your oven. Create a refreshing dessert in minutes without having to heat up your kitchen. That's a win in our book.
How to Make Banana Cheesecake
This vegan banana cheesecake is easy to whip up. With a short list of ingredients and just twenty minutes to prepare, the recipe will become a favorite. Plus, the only equipment you need is a food processor and a pie pan.

First you'll create a simple crust made out of cookie crumbs. In a food processor, you'll pulse store-bought ginger snaps to create crumbs. Then you'll blend bananas along with the rest of the ingredients to create a dreamy, delicious filling.

Keep in mind that you need to refrigerate the banana cheesecake overnight so that it will set up, so make sure to plan for that step. It's perfect if you're planning a party and want to make the dessert ahead of time. You can prepare it and serve it later straight from the fridge.
Is This Vegan Cheesecake Nut-Free?
Our raw cheesecake recipe is nut-free. Many raw vegan cheesecake recipes use cashews for the filling, but our recipe uses tofu. Tofu makes this pie creamy and silky—the perfect texture for cheesecake. Plus, we promise that no one will guess what the secret ingredient is.
Can You Make the Banana Cheesecake Recipe Gluten-Free?
You can easily substitute gluten-free cookies to make this vegan cheesecake recipe gluten-free. This recipe uses ginger snaps for an extra-special crust. Many brands of ginger snaps include flour, so be sure to look for a brand that is gluten-free.

If you decide to use graham crackers instead of ginger snaps, you can also easily substitute gluten-free graham crackers.
How to Best Store This No-Bake Banana Cheesecake
The banana cheesecake should be stored in the refrigerator. Cover the pie pan with a lid, beeswax wrap, or plastic wrap to keep it fresh. Leftover pie will last 3-4 days in the refrigerator.
Any Tips for Making a Vegan Cheesecake?
While this recipe is easy to make, we do have tips to help you create the perfect dessert. First, it's important to blitz the ginger snap cookies (or graham crackers) into a fine, sandy consistency. This will help the crust hold together well. You'll also want to firmly press the ginger snap crumbs into the pie pan.

Another tip is to make sure you blend the tofu and bananas until creamy so that there aren't any pieces of tofu or bananas visible. The filling should have a smooth texture before adding the additional ingredients.

One last tip is for serving the dessert. It doesn't firm up exactly the same way traditional cheesecake does, so use a big spoon to scoop out portions. It's still delicious!

We know you'll love this scrumptious no-bake cheesecake. If you prepare the Banana Cheesecake, let us know in the comments and be sure to tag us on Instagram or Facebook!
More plant-based banana desserts:

Easy as Banana Cream Pie
Banana Chocolate Chip Bars
Peanut Butter Banana Bars
Banana Zucchini Cookies
Chocolate Chip Banana Bites
Banana Ice Cream - 3 Ways!

Photos by Alfonso Revilla

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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} Banana Cheesecake (1 votes, average: 5.00 out of 5)
Loading... 5 from 1 reviews Author: David Sterkel Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 1 pie Category: Dessert Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description

This no-bake banana cheesecake is so delicious and incredibly easy to make! It’s also nut-free with a tofu base that makes each spoonful exceptionally smooth and creamy.

Ingredients

Crust:

9 ounces (about half a bag) of vegan ginger snap cookies2 tablespoons of vegan butter1/2 teaspoons of kosher salt

Pie:

1 (~16-ounce) carton firm silken tofu2 ripe peeled bananas1 tablespoon potato starch2 tablespoon of lemon extract (or juice of 1 small lemon)1 tablespoon vanilla extract1/4 cup of granulated sugar Instructions In a food processor add the snaps, butter, and salt. Whiz on high for 1 minute. The snaps should feel/look like sand.Add the cookie mixture to a pie pan and press down. You can use the bottom of a cup to flatten it out.Wash and dry the food processor. Add the tofu and bananas, and whiz until creamy. Add the potato starch, lemon, vanilla, and sugar. Then whiz for another minute.Add to the crust and refrigerate overnight. The pie will firm up.This pie will not slice, so scoop it out with a spoon and enjoy! The bananas will make the pie have a slightly darker hue—don’t worry, it still tastes AMAZING! Equipment

Food Processor

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Measuring spoons

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Measuring Cups

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Keywords: vegan, vegetarian, no-bake, cheesecake, banana, vegan cheesecake, silken tofu, dessert, vegan dessert, creamy pie, pie, plant-based cheesecake, nut-free

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