Score points with friends and family by whipping up some of these winning recipes.
Toasting the nuts or seeds before blending gives them a richer, fuller flavor.
Mix-ins like matcha powder, Medjool dates, and cocoa powder can give your nut milk a flavor boost.
Try this flexible formula for an array of quick-and-easy homemade salad dressings.
Ghee has a much higher smoke point than butter or olive oil, so it’s both healthier and safer for high-heat cooking like stir-frying, searing, and sautéing.
Make this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can't taste the difference!
Skip the additives and preservatives — and save some money — by whipping up these culinary favorites at home.
These pickles add an acidic crisp bite to any meal.
Use fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.
This garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.
You can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.
Soaked raw cashews provide the "cheese" in this creamy dip.
Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.
Toasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.
A charcuterie board offers a medley of flavors and textures — and is a tasty, minimal-effort dinner option that's ideal for the season.
This luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.
Replace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.
This pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.
You don't need to transform your whole diet to eat healthier. These small shifts can make your meals more nutritious — and more satisfying.
The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
Artichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.