Vegan Desserts and Sweet Recipes

A slice of coconut milk pumpkin pie is sliced and lifted out of the pie pan.

Coconut Milk Pumpkin Pie (Dairy-Free)

400 Calories, American Cuisine 🇺🇸, Blender, British Cuisine 🇬🇧, Desserts, Fall, Holiday Recipes, Nut-Free, Recipes, Thanksgiving

This silky smooth coconut milk pumpkin pie comes together in a blender and is dairy-free, soy-free, and vegan. Just pure pumpkin goodness.

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Unbaked shortening pie dough in a pan with rolling pin and flower-shaped crust cut outs on the side.

Easy Stand Mixer Pie Crust (Dairy-Free Recipe)

American Cuisine 🇺🇸, British Cuisine 🇬🇧, Desserts, Fall, Nut-Free, Over 700 Calories, Recipes, Spring, Summer, Under 30 Minutes, Winter

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.

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a slice of double rhubarb loaf rests on a white cutting board.

Double Rhubarb Dream Loaf with Rhubarb Butter

300 Calories, Bread, Breakfast, Canadian Cuisine 🇨🇦, Desserts, Fall, Nut-Free, Recipes, Spring, Summer

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!

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All-Natural Vegan Taro Bubble Tea (Taro Boba)

400 Calories, Blender, Desserts, Drinks, Gluten-Free, Nut-Free, Oil-Free, Recipes, Summer, Taiwanese Cuisine 🇹🇼

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.

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Pretty in Pink Pineapple Pie

300 Calories, American Cuisine 🇺🇸, Blender, Desserts, Nut-Free, Old Recipes, Recipes, Spring, Stovetop Recipes, Summer

This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.

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Baked vegan pillsbury cookies on a parchment paper baking sheet.

Easy Slice & Bake Cookies (Vegan)

200 Calories, American Cuisine 🇺🇸, Cookies, Desserts, Fall, Nut-Free, Recipes, Spring, Summer, Winter

These 5-ingredient vegan cookies are inspired by Pillsbury slice-and-bake cookies. Includes instructions for customizing with your own colours and flavours!

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A glass container filled to the brim with blended taro paste sits on a white countertop.

Easy Blender Taro Paste (3 Ingredients)

500 Calories, Asian Cuisine, Blender, Desserts, Fall, Gluten-Free, Instant Pot, Nut-Free, Oil-Free, Recipes, Sauces, Spring, Stovetop Recipes, Summer, Winter

With a powerful blender, it’s a breeze to make taro paste at home. This 3-ingredient confection can be added to smoothies, stuffed into pastries, and more.

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A top down view of vegan strawberry yogurt cake.

Summer Strawberry Yogurt Cake (Vegan)

400 Calories, Canadian Cuisine 🇨🇦, Desserts, Recipes, Summer

Bake some juicy summer strawberries into this delightful vegan snack cake. It’s lightly sweet and perfect for breakfast, dessert, or any time in between.

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A close up shot of vegan muhallebi, decorated with rose petals, sesame seeds, and chopped almonds.

Vegan Muhallebi (Medieval Arabic Rice Pudding)

300 Calories, Arab Cuisine, Desserts, Fall, Gluten-Free, Nut-Free, Oil-Free, Old Recipes, Persian Cuisine 🇮🇷, Recipes, Spring, Stovetop Recipes, Summer, Turkish Cuisine 🇹🇷, Winter

Vegan muhallebi, a smooth and silky rice pudding with just three ingredients, was invented in the 7th-century but still tastes wonderful today. A timeless classic!

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Sesame Pekmez Cookies (Easy 3-Ingredient Dessert)

200 Calories, Cookies, Desserts, Fall, Gluten-Free, Oil-Free, One-Pot, Recipes, Snacks, Spring, Summer, Turkish Cuisine 🇹🇷, Under 30 Minutes, WFPB

These gorgeous 4-ingredient cookies, made with tahini, almond flour, and Turkish molasses, are the perfect dessert for a stay-at-home Valentine’s dinner!

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Vegan Dessert Recipes