Classic Vegan Peanut Butter Cookies
One bowl, seven ingredients, and a mixer. That’s all you need to bake these classic vegan peanut butter cookies. No chilling time required, ready in 30 minutes.
One bowl, seven ingredients, and a mixer. That’s all you need to bake these classic vegan peanut butter cookies. No chilling time required, ready in 30 minutes.
Two-ingredient peanut butter stuffed dates are a powerhouse of nutrients and natural energy. Perfect for potlucks, parties, or a simple after-school snack.
Traditional Hawaiian Haupia (coconut pudding) is the easiest dessert. All it takes is coconut milk, cornstarch, and sugar. Serve cold for a refreshing treat.
This chocolate cake is made completely in the blender. Blend the frosting first, then the batter. No need for multiple bowls. Just blend, pour, and bake.
Hjónabandssæla means “happy marriage” in Icelandic. Packed with sticky rhubarb jam and topped with oat crumble, this cheerful cake is an ode to wedded bliss.
How to make haw leather (guodanpi), a traditional Chinese fruit leather snack made from hawthorn berries. Don’t have any hawberries? Cranberries work too!
This silky smooth coconut milk pumpkin pie comes together in a blender and is dairy-free, soy-free, and vegan. Just pure pumpkin goodness.
This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.
Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!
No powders or artificial flavours in this creamy vegan taro bubble tea. Learn how to make the classic Taiwanese taro boba beverage using homemade taro paste.