Coffee Cashew Vegan Ice Cream
Alex Lau
For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Two of our all-time favorite desserts, now in one new classic.
Froyo for one, made in a blender and topped with a crackly magic shell.
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.