This guacamole is a great last minute dinner party appetizer, in part, because it's so adaptable - you can use fresh or frozen peas, substitute lemon for lime juice, and spice it up however you'd like. All it takes is a a food processor and a few minutes of your time. Serve it with a variety of accompaniments - tortilla chips, whole grain crackers, even toasted crostini will do wonders for it.
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Who doesn't love a salty bowl of roasted nuts? This recipe elevates the experience to a whole other level. Coated with a spicy honey mustard mixture, these raw cashews roast to golden brown perfection. They make a great appetizer at a cocktail party and thankfully, travel well too. To make this recipe vegan, simply substitute maple syrup for the honey. For an extra touch, sprinkle them with rock salt and sautéed chives.
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Especially when fresh, carrots add a pretty orange hue and subtle sweetness to this creamy hummus. Try serving this as an appetizer at your next dinner party along with fresh pita chips.
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No, it isn’t cheese. Even if it may fool you with it’s golden color, smooth, velvety texture, and rich, irresistible taste.
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These brownies are fudge-y, rich and chocolate-y. Endlessly adaptable, these brownies will take all kinds of mix-ins depending on what you like: coconut flakes are fabulous here, toasted nuts, bitter cocoa nibs or chopped chocolate are all great. Make a pan and then invite friends over to share with.
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The zing of fresh, uncooked, lemon juice in the filling paired with the crumbly satisfying crust make these plant-based lemon bars a true delight.
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This dairy-free vegan pesto is perfect for summer. Whip up a classic pesto pizza or pasta with sun-dried tomatoes. Or pair it with aquafaba mayo to make a delightful pesto spread for paninis.
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A recipe for plant-based shepherds pie steals the show at the holidays.
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