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Plant-Based Butternut Mac and Cheese
By Robin AsbellThis creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
Ingredient: Nuts, Seeds and Legumes
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Vegan Chocolate Cheesecakes
By Robin AsbellThis vegan cheesecake has a walnut and coconut-oil crust and a tofu and coconut-cream filling.
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Nut or Seed Butter
By Kaelyn RileyToasting the nuts or seeds before blending gives them a richer, fuller flavor.
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Nondairy Milk
By Kaelyn RileyMix-ins like matcha powder, Medjool dates, and cocoa powder can give your nut milk a flavor boost.
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Anything Pesto
By Kaelyn RileyMake this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can't taste the difference!
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Creamy Spinach and White-Bean Dip
By Robin AsbellThis garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.
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Almond Seed Crackers
By Robin AsbellYou can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.
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Roasted Garlic Cashew “Chèvre” With Crudités
By Robin AsbellSoaked raw cashews provide the "cheese" in this creamy dip.
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Curry Roasted Almonds
By Robin AsbellToasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.
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Almond-Flour Pizza With Pesto and Peppers
By Robin AsbellThis 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.
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Arugula Salad With Chive Vinaigrette
By Maddie AugustinThe cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
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Sweet Potato Breakfast Boats
By Katie Koteen and Kate KasbeeThese Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
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Chocolate-Dipped Mandarins With Pistachios
By Robin AsbellThis simple-yet-decadent dessert can be made ahead of time and has only three ingredients.
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Pecan and Goat Cheese-Stuffed Dates
By Robin AsbellThis make-ahead appetizer has only four ingredients.
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Carrot-Top Pesto
By Kaelyn RileyThis thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
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Mushroom Walnut Burgers
By Robin AsbellYou won't miss the meat in these homemade veggie burgers, which are made from mushrooms, onions, garlic, cheese, walnuts, oats, eggs, herbs, and more.
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Lemon–Blueberry Energy Bars
By Kaelyn RileyCoconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
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Vegan Quinoa Burgers
By Robin AsbellBlack beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
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Chocolate–Banana Energy Bars
By Kaelyn RileyCoconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
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Key Lime Energy Bars
By Kaelyn RileyLime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
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Pumpkin-Spice Energy Bars
By Kaelyn RileyPumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.