• The BEST Vegan Chocolate Chip Chickpea Blondies Recipe
    Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Vegan Chocolate Chip Chickpea Blondies (Gluten Free)

    These vegan chocolate chip chickpea blondies are perfect if you’re looking for a healthier treat that comes with some nutrition. They’re thick, soft, and delicious.  


    The BEST Vegan Chocolate Chip Chickpea Blondies Recipe


    This post is all about Vegan Chocolate Chip Chickpea Blondies

    Let’s talk about these delicious vegan chocolate chip chickpea blondies!

    Blondies are a party favorite great for big groups or saving all for yourself. They are not always the healthiest option with lots of butter, refined sugar, and refined flours. That’s where these vegan chocolate chip chickpea blondies come in to save the day and give a much better option for snack time and dessert. They are a treat you can feel good about and share with everyone.

    Kids love these too! They are great to put in a school lunch box or have as an after school snack before dinner. They are quick and easy to make so if you have kids let them help whip these up.


    how to make chickpea blondies that are healthyI should mention that these aren’t going to be quite as decadent as the fat and sugar laden blondies many are used to. So if you are expecting them to taste the exact same I would adjust expectations. These are a great way to curb your sweet cravings any time of day without the guilt and or belly ache that comes with less healthy desserts.

    How to make cookies out of garbanzo beans

    FAQS for how to make these cupcakes:

    Can I make this into a full size 13×9 inch rectangle pan?

    Yes, simply double all of the ingredient measurements and possibly bake them a few minutes longer, depending on your oven.

    Should you refrigerate Blondies?

    Yes, if you’d like them to last longer. Because of how moist these blondies are you won’t want to store them at room temperature for more than 5 days.

    Are vegan chocolate chip chickpea blondies good cold?

    It depends on your taste preferences, but I say yes! If you like a hard bite of chocolate in your treats you’ll love these cold.


    Homemade vegan blondies recipe healthy



    Ingredients and substitutions for Vegan Chocolate Chip Chickpea Blondies



    Chickpeas, AKA Garbanzo Beans, are a perfect base for making these cookies bars soft and chewy. They add some healthy plant protein and fiber as well.

    Coconut Palm Sugar:

    I like making these with Coconut Palm Sugar as it’s a bit healthier and I like the more caramely flavor. You can use unbleached organic cane sugar with great results for this recipe if coconut sugar isn’t your thing or you can’t get it.

    Gluten Free 1 to 1 Flour:

    All-purpose unbleached flour works perfectly well for this recipe if you don’t care to make them gluten free. If you’d like to use cake flour for an even lighter texture that’s a great option too. For making them as the recipe is written use a gluten free flour blend that is made to measure 1 to 1. Bob’s Red Mill makes a great one.

    Sea Salt, Almond Extract, and Vanilla Extract:

    For flavor.


    Helps act as a replacement for eggs and makes these bars more moist.

    Dairy Free Dark Chocolate Chips

    If you eat dairy you can replace these with any type of chocolate you’d like, however for dairy free or vegan cookie bars use a brand of chocolate chips that are vegan such as Enjoy Life Chocolate Chips

    The BEST vegan garbanzo bean cookie bars

    How to make Vegan Chocolate Chip Chickpea Blondies


    Step one is to blend all of the wet ingredients together with the chickpeas in a food processor or a blender. You then mix the blended ingredients into the dry ingredients until you have a thick batter.

    After that you want to scrape it all into the pan and top it with plenty of extra chocolate chips. Then it’s baking time. Depending on your oven it may take a little longer or shorter than the recipe says. Ovens really do vary.

    After they bake, and while they’re cooling off is the perfect time to work on your will power. I know you’ll want to grab a knife and dig right in but if you like clean edges hold yourself back. They will cut much prettier if you wait until they are very cooled. However, if you just want a big gooey bite with all that melted chocolate that’s not bad either.


    Easy chocolate chip chickpea blondie bars

    Some helpful things for making these vegan cookie bars:

    Ninja Blender Set: There are plenty of options when it comes to blenders and food processors but I love this set.

    8×8 inch square baking pan: You can double this recipe and bake it in a 13×9 pan as well, but an 8×8 inch pan is the perfect size for this recipe.


    How to make the BEST vegan and gluten free healthy cookie bars


    This post contains affiliate links for products I love. This mean, at no additional cost to you, I will receive a commission for any products you purchase through my link. Thank you so much for supporting this blog and allowing us to continue sharing recipes. 

    Chocolate Chip Chickpea Cookie Bars Vegan Gluten Free


    Vegan Chocolate Chip Chickpea Blondies (Gluten Free)

    Chickpeas make the perfect base for these simple and delicious cookie bars. They add natural plant protein and fiber making these a healthier snack or dessert option.

    Servings 9 bars


    • 1 cup gluten free 1 to 1 flour
    • 1 can 425g Chickpeas (Garbanzo Beans) drained and rinsed
    • 3/4 cup coconut palm sugar
    • 1 ripe banana, mashed
    • 2 teaspoons baking powder
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon almond extract optional
    • 1 teaspoon vanilla extract
    • 1/2 cup dairy free dark chocolate chips


    1. Preheat oven to 350 degrees F and lightly grease an 8x8 inch baking pan with oil or line with parchment paper.

    2. Add the beans, coconut sugar, banana, vanilla, and almond extract to a blender or food processor and blend until smooth. In a medium mixing bowl, combine the flour, baking powder, salt, and chocolate chips. Use a spatula to scrape the blended mixture into the dry ingredients and stir to combine evenly.

    3. Scrape the mixture out into pan and spread evenly. Sprinkle with extra chocolate chips (optional) and place in oven to bake for 30 - 35 minutes until set and lightly browned on top. Remove from oven and cool for at least 5 minutes before cutting.

    4. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

    Wanna save this recipe for later? Pin it to your favorite Pinterest boards!


    Vegan gluten free chocolate chip chickpea blondies



    Hope you enjoyed this post! Here are some others you may like as well:

    Almond & Condensed Coconut Milk Blondies (Vegan+GF)

    Plant-Powered Oat Protein Bars (Vegan+GF)

    Chewy Almond Flour Fudge Brownies (Vegan+GF)

    This post was all about Vegan Chocolate Chip Chickpea Blondies

    Healthy Vegan Gluten Free Cookie Bars

  • The BEST Vegan Italian Cream Cake Cupcakes
    Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Vegan Italian Cream Cake Cupcakes

    These are the absolute best Vegan Italian Cream Cake Cupcakes. They’re deliciously sweet and perfectly moist. Egg free, dairy free, and the option to make them gluten free. 


    easy vegan vanilla cupcake recipe

    This post is all about vegan Italian Cream Cake Cupcakes

    Cupcakes are always a crowd-pleaser and perfect for any party. These are sure to be one of those recipes that make you famous. My mom’s favorite cake for as long as I can remember has been Italian cream cake. These cupcakes are a slightly different take on her recipe without leaving out the important things.

    If you like coconut cake and pecans then you’ll love these. They have so many layers of flavor!

    Luscious vanilla cake base, filled with soft coconut flakes, crunchy pecans, and topped with vegan cream cheese frosting. This cake is delicious with a cup of coffee or a chilled glass of plant-based milk.


    incredible vegan italian cream cupcakes


    Make this recipe for holidays, wedding showers, baby showers, or birthdays. If you’re feeling like a good friend you might even give these away (good thing about cupcakes is no one will notice if you keep one or two ;P)

    FAQS for how to make these cupcakes:

    Can I make this into a full size cake?

    Absolutely. Here is my original recipe for Vegan Italian Cream Cake + Cream Cheese Frosting

    What is Italian Cream Cake?

    An Italian Cream Cake is a Southern classic recipe for a vanilla cake that’s got pecans and coconut baked in. Traditionally topped with cream cheese frosting. The cake gets its texture from whipping egg whites to create a soft fluffy final product. (In the case of this recipe you use aquafaba instead.)


    coconut and pecan cupcake recipe vegan

    Ingredients for Italian cream cake cupcakes


    Aquafaba is the simply bean water, sounds gross but acts a lot like egg whites. The best way to get aquafaba is to drain a can of chickpeas and save the water.

    Cane Sugar:

    You can use unrefined sugar for this recipe but the texture and flavor will be a bit different. I used unbleached organic cane sugar with great results.


    All-purpose unbleached flour works perfectly well for this recipe. If you’d like to use cake flour for an even lighter texture that’s a great option. For gluten free cupcakes use a gluten free flour blend that is made to measure 1 to 1. Bob’s Red Mill makes a great one.

    Lemon Juice:

    This helps bring out the flavors in the cake and also helps the baking powder react and make the cake rise.

    Vegan Butter & Vegetable Oil:

    I used Miyokos Vegan Butter but there are plenty of brands available today. As for the oil, I like using organic sunflower oil. You can trade out the vegetable oil for more vegan butter as well.

    Sea Salt & Vanilla Extract:

    For flavor.


    If you don’t have pecans or can’t buy them where you live you can use walnuts instead. I prefer pecans though.

    Coconut Flakes:

    In this recipe I recommend using Baker’s sweetened angel flakes rather than unsweetened coconut flakes. They’re softer and bake seamlessly into the cake. If you do decide to use unsweetened increase the sugar in the cake by about 1/4 cup.

    Vegan Cream Cheese:

    Not gonna lie, some brands of vegan cream cheese are….not good. I love SoDelicious brand but most any brand will work.


    best vegan vanilla coconut pecan cupcakes


    How to make vegan Italian cream cake cupcakes

    Step one is to whip the aquafaba until it forms stiff peaks. Then you’ll add in the sugar and continue to beat it until it looks like marshmallow fluff. It’ll be slightly disappointing to add the other ingredients and watch some of the volume fall down but believe me, it’s still worth the step of whipping it.

    After that you mix in the nuts, coconut and stir it gently until everything comes together into a batter. Then spoon it into the cupcake liners and it’s into the oven. It’ll depend on what type of oven you have, how long it takes to bake. It should be about 25 minutes. You’ll know when the edges look a little darker that the tops.

    After they bake, and while they’re cooling off is the perfect time to whip up the cream cheese frosting. You can add extra vanilla extract if you’re feeling fancy. Then it’s time to frost them. You can use piping bags or simply frost them with a knife. Sprinkle some chopped pecans on top to finish them and enjoy!


    amazing vegan cupcakes recipe

    Some helpful things for making these cupcakes

    Reusable silicone cupcake molds. I love them. They keep me from going through countless paper cupcake liners and the cake pops right out.

    Piping bag and tips. These aren’t absolutely necessary but you they’ll make your cupcakes look so cute.



    best vegan italian cream cake

    This post contains affiliate links for products I love. This mean, at no additional cost to you, I will receive a commission for any products you purchase through my link. Thank you so much for supporting this blog and allowing us to continue sharing recipes. 

    Vegan Italian Cream Cake Cupcakes

    There's nothing quite like the magic of a cupcake. This recipe is one that's sure to be a new crowd favorite you'll get asked to bring to every party.

    Prep Time 45 minutes
    Cook Time 25 minutes
    Servings 10 cupcakes


    Vegan Italian Cream Cake Cupcakes

    • 1/2 cup aquafaba liquid from 1 can cooked garbanzo beans aka chickpeas
    • 3/4 cups cane sugar
    • 1 teaspoon lemon juice
    • 1/4 cup organic vegetable oil
    • 1/4 cup vegan butter or organic vegetable shortening melted
    • 2 tablespoons applesauce can sub pumpkin puree if you don't mind a little more golden color
    • 1 tablespoon baking powder
    • 3/4 teaspoon sea salt
    • 1/2 tablespoon vanilla extract
    • 1 1/2 cups flour For gluten free replace with 1 to 1 gluten free flour blend
    • 1/2 cup chopped pecans toasted
    • 2/3 cups shredded coconut flakes I've used sweetened and unsweetened before so adjust to your taste for sweetness

    Vegan Cream Cheese Frosting

    • 6 - 7 cups powdered sugar
    • 1/2 cup vegan "butter" or organic vegetable shortening room temp
    • 1/2 vegan cream cheese softened
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon sea salt
    • 2 tablespoons almond milk or any plant-based milk
    • 1/2 cup chopped pecans



    1. Preheat oven to 350 degrees F (180 C) and line a cupcake pan with paper liners. Pour aquafaba into bowl of stand mixer and beat until its begins to look light and fluffy (about 3 minutes). Slowly drizzle in sugar while beating on high and continue until it forms stiff peaks (it should take about 5 more minutes). In separate bowl, stir together the lemon juice, applesauce, melted butter, oil, and vanilla extract.

    2. Now, while continuing to beat the aquafaba mixture, slowly pour in the liquids and beat just until evenly combined (the volume of fluffiness will fall a bit but don't worry, it was still worth it for the end result).
    3. Now in another separate bowl, sift the flour, salt, and baking powder. Remove the mixing bowl from the mixer and add the sifted dry ingredients. Use a large spatula to gently fold in the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.) Add the pecans and coconut and fold in well.
    4. Divide batter into the paper liners as evenly as possible (you can make 12 smaller ones but I usually get 10 from this recipe). Bake for 20 - 25 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cupcakes from oven and cool completely before frosting.

    For Frosting:

    1. Beat vegan butter and "cream cheese" in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk beat until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.


    1. Once cupcakes are cooled, fit a pastry bag with desired tip. Fill the pastry bag with cream cheese frosting and pipe onto each cupcake. Alternatively you can simply frost each cupcake with a knife or spatula. Top with chopped pecans if desired.

    2. It's best to store the cupcakes in something such as a cake dome or container to prevent them drying out and keep in the fridge.

    Wanna save this recipe for later? Pin it to your favorite Pinterest boards!


    The BEST Vegan Italian Cream Cake Cupcake Recipe



    Hope you enjoyed this post! Here are some others you may like as well:

    Raspberry Filled Chocolate Chip Cupcakes (Vegan)

    Coconut Vanilla Fluffy Bunny Ears Cupcakes (Vegan)

    Vegan Cappuccino Cake + White Chocolate Espresso Frosting

    Dark Chocolate Vegan Birthday Cake (GF)

    This post was all about Vegan Italian cream cake cupcakes

  • creamy white bean taco chili soup
    Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Vegan Creamy White Bean Taco Chili (Gluten Free)

    Every long day needs to end with a cozy comfort food meal. This creamy white bean taco chili only needs one pot and a little prep.

    meatless taco chili

    This post is all about Creamy White Bean Taco Chili


    Is it just me, or is chili just one of the ultimate go-tos for comfort food? Personally, I can enjoy a classic, smoky, firehouse-style, tomato-based chili from time to time. Although, I prefer it on the mild side because I’m a spice wimp.

    However, when it comes to my preference I think a creamy white bean chili with a more Mexican flair is my favorite. It also wins votes in my house because pretty much my whole family agrees with me.


    best white chili recipe


    I made this chili with dry great Northern beans that I soaked overnight but if you don’t have the time on your hands it’s totally alright to use canned beans. Use 4 – 5 cups of cooked beans which should be about 3 cans. I love how easy this soup comes together and it’s a one pot dish so that makes the clean up so much less hassle.

    How to serve this white bean chili recipe?

    I must recommend serving it with rice! That’s just my personal favorite. Other options include:

    • Cornbread,
    • Garlic bread
    • Tortilla chips
    • Dinner rolls
    • Homemade tortillas

    However, in my opinion nothing beats serving this over some fresh steamed rice. So good!



    creamy white chili recipe

    What toppings to put on vegan white bean chili?

    As for toppings, there are plenty of options.

    • Fresh cilantro
    • Sliced jalapeno or serrano peppers
    • Lime wedges
    • Coconut cream or unflavored non-dairy yogurt
    • Non-dairy “cheese”
    • Vegan queso dip or Homemade vegan cheese sauce (RECIPE HERE)
    • Avocado or guacamole
    • Salsa verde or regular salsa
    • Tortilla chip crumbles (a great way to use the end of a bag)


    best white chili recipe


    I made this for me and my boyfriend and it was a huge success. Er hem…..he’s kind of picky but he loved it. I cooked chicken to go in his because he’s not vegan. If you’d like to make this for a group that has mixed dietary preferences it’s a great choice. For those who enjoy dairy you can also serve it with “normal” cheese and sour cream. Super versatile and very filling for everyone you may cook for.


    white bean chili vegetarian

    FAQs for how to make vegan white bean chili:

    What’s the difference between white chili and regular chili?

    Red chili is typically made using darker beans such as black, red, kidney, or pinto and is made with a tomato base. White chili is typically made with white beans such as cannellini, Great Northern, or navy beans and has a green chile base. Another prominent difference is in spices and, for non-vegetarian versions, meat. Red chili tends to include heavier amounts of chili powder, paprika, and cayenne, and occasionally cinnamon and cocoa powder. It also is usually made with ground beef. White chili includes heavier amounts of spices such as cumin and is usually made with chicken.

    How do you thicken white bean chili?

    This white bean chili is made with vegetable broth and can start out a bit soupy. To thicken white bean chili you can use cream cheese or corn starch. This recipes uses both vegan cream cheese and corn starch. Given the absorbent nature of beans you can also simmer chili on low heat for a few hours and it will get increasingly thick.


    whole food plant based white bean chili


    Vegan Creamy White Bean Taco Chili (GF)

    Every long day needs to end with a cozy comfort food meal. This simple meal only needs one pot and a little prep.
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Servings 8 servings


    For Topping:

    • avocado
    • cilantro
    • coconut cream
    • tortilla chips
    • lime wedges


    1. *If using dry beans (skip if using canned beans); Rinse beans well in a strainer and pour into a large bowl of warm water to soak for at least 3 hours or overnight (I soaked mine overnight). Rinse beans again and pour into a large soup pot followed by enough water to cover and then have a few inches. Bring to a boil then cover and reduce heat to medium for about an hour until beans start to get very soft. Drain and rinse when done.*

    2. Combine onions, garlic, red peppers, jalapenos, and olive oil in a deep sauté pan or a shallow soup pot over medium heat. Cook, stirring often for about 5 minutes until onions are translucent. Pour in the vegetable broth, setting aside 1 cup. Whisk the cornstarch and remaining cup of vegetable broth in a small bowl until smooth then pour into pot.

    3. Add beans, corn, green chiles, spices, and herbs. Bring to a boil then reduce heat to a simmer and cook, stirring every so often, for about 30 minutes until it begins to thicken.

    4. After 30 minutes, reduce heat to low and add the vegan cream cheese and stir until fully incorporated. For a thicker chili continue to simmer for about 30 more minutes, or until it gets to your desired thickness.

    5. Season to taste with salt and pepper and serve warm, topped with desired toppings, such as cilantro, lime juice, coconut cream, tortilla chips, and avocado.


    Save this recipe for later. Pin it to your favorite Pinterest boards and share with friends!


    Easy Vegan White Bean Chili



    I hope you enjoyed this post. Here are some other posts you may enjoy:

    Chili Lime Veggie Burrito Bowls (Vegan+GF)

    Easy White Bean Herb & Vegetable Soup (Vegan+GF)

    Salsa Verde Brown Rice Tortilla Soup (Vegan+GF)

    creamy white bean taco chili soup

    This post was all about Creamy White Bean Taco Chili

  • Vegan Eggnog Chocolate Chunk Scones
    Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

    Vegan Eggnog Chocolate Chunk Scones

    Trying to find a way to use up that extra eggnog? These ultra soft and fluffy Vegan Eggnog Chocolate Chunk Scones are just the thing!

    soft eggnog scones

    Hey all you chocoholics, as I promised….I brought you chocolate!


    This post is all about eggnog chocolate chunk scones

    best eggnog scones

    Not only chocolate, but chocolate wrapped in festive marvelousness!!

    Are you ready for the holidays? I can’t believe it’s already here. I have spent months planning and preparing and it snuck up on me.


    Amazing vegan scone recipe

    Okay, what do you think about eggnog? To be honest the actual eggnog made with eggs was always pretty disgusting to me. That’s why when I discovered that you could have almost the exact same flavor with an alternative such as almond, coconut, or soy milk. This past Christmas I found that there were so many kinds to choose from and I even tried making my own. You can try my recipe for Homemade Vegan Eggnog here

    fluffy chocolate chip scones

    So, tell me, what do you traditionally eat for Christmas dinner? Here in my family, in the past many years, we have decided to do finger foods on Christmas day. This way, no one is in the kitchen cooking and cleaning all day. I don’t remember how many years we have been doing this, but at least 5 or 6. These scones are a perfect fit for this style meal/dessert. So, along side the obligatory fudge, we have scones.

    best vegan scone recipe


    Scones are great because they stay fresh for a few days. If you ever need to make something a day or two in advance for a party or get together, scones should be on the list. They are obviously best fresh but they will still be delicious.


    best vegan scone recipe

    Here are some other recipes you may enjoy:

    Chocolate Coconut Almond Joy Scones (Vegan)

    Triple Chocolate Sour Cream Scones (Vegan)

    Fluffy Whole Wheat Eggnog Pancakes with Homemade Eggnog

    amazing scone recipe



    Vegan Eggnog Chocolate Chunk Scones

    The holidays and nog are sort of synonymous. These scones are a great way to celebrate this Christmas flavor we love. 

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 12 scones





    1. Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.

    -If using food processor (steps 2-3):

    1. Combine flour, sugar, baking powder, and salt in bowl of a food processor
    2. Add cold coconut oil to dry mixture and pulse until it is fine and powdery. Add vinegar, nog, and vanilla extract to mixture and pulse to combine until it comes together into a dough.

    -If doing by hand (steps 4-5):

    1. Add flour, sugar, baking powder, and salt to a large mixing bowl and mix well. Grate cold coconut oil with a cheese grater then use a pastry cutter or pair of knives to cut it into the dry mix until you have a course, crumbly mixture.
    2. Add the vinegar, nog, and vanilla extract to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula until it comes together.
    3. Fold in chocolate then scrape dough onto a lightly floured surface. Divide in half and, with well floured hands because the dough will be a bit wet, flatten each half into a circular disc shape, about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. (If you're having trouble with handling it you can chill it for about 30 minutes in the fridge or even the freezer to make it easier to work with.)
    4. Make 3 cuts, straight, across, and diagonally, in the circle so that you have 6 equal triangles. Repeat with other half of dough. Separate them and place each triangle about 2 inches apart to allow spreading room on prepared pan.

    5. Bake for 12 - 16 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.
    6. While the scones are cooling, whisk all ingredients together for the glaze until smooth. When completely cool drizzle glaze over scones and let dry for about 30 minutes. Store in an air-tight container for up to 5 days.

    Wanna save this recipe for later? Pin it to your favorite Pinterest boards!


    Vegan Eggnog Chocolate Chunk Scones

    This post was all about eggnog chocolate chunk scones


  • Dairy Free,  Dessert,  Drinks,  Gluten Free,  Holiday,  Recipe,  Vegan,  Vegetarian

    Easy Homemade Vegan Eggnog

    This homemade vegan eggnog recipe is sure to be a new holiday favorite. Use it in coffee, baking, or simply enjoy a chilled cup of it by the fire!
    Vegan eggnog recipe easy

    This post is all about Homemade Vegan Eggnog

    Not gonna lie, eggnog always grossed me out as a kid, I liked the flavor but the though of drinking semi raw eggs in such a rich drink didn’t do anything for me. This recipe has totally changed how I feel about eggnog. obviously there are no eggs involved but you’ll be surprised how close this tastes to the familiar Christmas drink.
    The base of this version of homemade vegan eggnog is cashews. The neutral flavor of cashews is perfect for adding that creamy base that eggnog is known for. When you mix it together with spices and natural sweetener you get a luscious treat for the holiday season.
    How to make eggless nog for vegans

    Homemade Vegan Eggnog is the BEST recipe to make for the holidays for your family.

    If you’ve followed for any length of time you know that I’m obsessed with Christmas. No matter what is going on in my life Christmas is always a time to be happy and spend time with friends and family. This recipe has all the flavors of holiday nostalgia that we love. I used it for these homemade vegan eggnog pancakes and wow, so amazing! Highly recommend.
    no egg "eggnog" recipe for plant-based

    Feel free to add some booziness to this vegan eggnog recipe

    I personally don’t drink often but this recipe is great with some dark rum, brandy, or cognac. It’s a great way to make it for a party or family gathering. It is especially good if you have family and friends with dairy intolerance or egg allergies.

    Also, try adding to coffee or hot cocoa!

    I love putting some of this in my morning coffee during the holiday season as well. It’s so creamy and delicious as a coffee creamer. It will have you feeling so festive! I also love cuddling up to watch Elf for the fifteenth time in the month and sipping a mug of eggnog hot cocoa. Kids especially love this use.

    How to make your own eggless eggnog

    Tips for making Easy Homemade Vegan Eggnog:

    Be sure to soak the cashews for a good length of time. If you do the rushed method of pouring boiling water over the cashews you still need to let it soak for about 15 minutes. Otherwise it will be very hard to blend into a smooth consistency.

    Chill the “eggnog” for a while for a thicker consistency. When you first blend the ingredients you will have a much thinner drink than after it gets chilled. Depending on what you plan to use it for it may be fine. If using in a recipe the thickness isn’t that important.

    Use a high power blender or food processor. This recipe can be done in a small blender but you will get better results with a blender such as Ninja Blender, a Vitamix, or a Cuisinart Food Processor

    FAQs for How To Make Vegan Eggnog?

    What is vegan eggnog made of?

    Vegan eggnog can be made from a variety of plant-based ingredients such as cashews or oat milk and holiday spices. Traditional eggnog is a mixture of eggs and cream with spices. This recipe uses cashews to achieve a thick creamy texture and delicious flavor with no raw eggs.

    Can you buy vegan eggnog?

    Yes, many stores carry a variety of options such as Almond nog, Coconut nog, and Cashew nog. If you are running short on time to make it at home you can absolutely grab one of these at your local grocery store.

    Why is eggnog so bad for you?

    Traditional eggnog may be considered a risky food when made at home because it typically requires raw egg yolks. This recipe made at home is completely safe and uses natural sweetener to make it even healthier.

    Is Starbucks eggnog latte vegan?

    No, Starbucks eggnog latte is not vegan but you can make a homemade version at home using this recipe!

    Eggnog recipe for Christmas time

    This post is all about Homemade Vegan Eggnog

    Easy Homemade Vegan Eggnog

    Not a fan of raw eggs and dairy but you love this classic holiday drink? This homemade vegan eggnog recipe is perfect for you!

    Prep Time 15 minutes
    Resting time 1 hour
    Servings 4 servings



    1. Drain the cashews and rinse well.

    2. Combine cashews all other ingredients in a food processor or blender and pulse until smooth. It may take a full minute or two to get the cashews smooth without leaving a grainy texture.

    3. For thickest consistency chill in the fridge for about 3 hours. Store in fridge in an airtight container for up to 2 weeks.

    4. Makes about 2 cups.


    Here are some other recipes you may enjoy:

  • vegan pumpkin bread healthy
    Bread,  Breakfast,  Dairy Free,  Dessert,  Holiday,  Recipe,  Snacks,  Vegan,  Vegetarian

    The BEST Vegan Pumpkin Bread

    super moist vegan pumpkin bread


    Pumpkin bread is simply the most essential fall treat, can we agree? This is the BEST vegan pumpkin bread recipe I’ve ever made.

    This post is all about the best vegan pumpkin bread recipe

    super moist vegan pumpkin bread

    Fall Recipes are My Favorite

    Fall time means snuggling up in the morning with a flannel blanket and a hot cup of coffee. Colorful leaves changing, apple picking, pumpkin patches, hayrides, scary movies, and spices galore. Pumpkin spice bread is a seasonal favorite that families enjoy all autumn long. At least in my family that is.

     	super moist vegan pumpkin bread

    This recipe is so moist, it’s very simple to stir together and throw into the over to bake. You might even enjoy a little pumpkin bread glaze on yours but that is completely optional. I love it on mine.

    This recipe is slightly adapted from this pumpkin bread by VeganRicha. I loved her version and definitely want to give her the credit. I’ve never heard of using powdered sugar in a baked bread but it seemed to effect the texture a lot. I’ve been making this at the bakery I work at part time and it’s selling like crazy.


    Now, you might think that a plant based pumpkin bread can’t possibly be as good as one filled with non vegan ingredients. Not gonna straight up say you’re wrong because once you try this recipe I won’t have to.

    best vegan pumpkin bread


    If you have a mixing bowl, a whisk, a bread pan, and the ingredients that’s pretty much all you need. If you like a very spiced bread feel free to go a little heavier on the pumpkin spice. The bake time with vary based on your oven. I’ve made this both in a professional oven at a bakery and in my home oven and the time was very different. My current oven is a piece of…it’s not nice. ;P

    easy vegan pumpkin bread

    FAQs For How To Make The Best Vegan Pumpkin Bread

    Can I make this vegan pumpkin bread gluten free?

    Yes, I’ve used Bob’s Red Mill 1 to 1 gluten free flour with great results but not all gluten free flours are the same. You may need to test it a bit to find the right amount of another gluten free flour.

    Can I make this recipe into muffins?

    Yes, this recipe makes about 6 large muffins or 12 small ones.

    super moist vegan pumpkin bread

    The BEST Vegan Pumpkin Bread

    Pumpkin Bread is a seasonal favorite that everyone loves. This recipe is simple, moist, and delicious with coffee.

    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 1 loaf



    • 1 cup whole wheat pastry flour
    • 3/4 cup unbleached white
    • 1/2 cup powdered sugar
    • 1/2 cup brown sugar
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon salt
    • 2 to 4 teaspoons pumpkin pie spice or use 11/2 tsp cinnamon ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves


    • 1 1/2 cups pumpkin puree
    • 1/4 cup plant-based milk
    • 1/3 cup organic sunflower oil or any baking oil you prefer
    • 1 teaspoon lemon juice


    1. Preheat the oven to 35 degrees F. Sift the dry ingredients into a large mixing bowl and stir to combine.

    2. Make a well in the center and add the wet ingredients. The mixture will be very thick. Mix until the batter looks well combined but don't over mix. Add an extra tablespoon of plant-based milk if the batter seems too thick.

    3. Transfer to a parchment lined or well greased and floured loaf pan. I parchment line and grease.

    4. Bake for 20 minutes then remove from oven and carefully cover with a piece of foil. Return to oven and bake for about 40 minutes more or until the toothpick from the center comes out almost clean.

    5. Cool for 15 minutes then remove from the pan. Cool completely before slicing. Keep at room temperature for up to 3 days in an air-tight container, or refrigerate for up to 1 week.

    This post was all about the best vegan pumpkin bread recipe

    Here are some other posts you might enjoy:

    Chewy Pumpkin Spice Chocolate Chip Cookies (Vegan)

    Walnut Chocolate Chunk Banana Bread (V+GF)+ Video

    The BEST Vegan Pumpkin Spice Donuts with Cinnamon & Sugar

     	vegan pumpkin bread healthy


  • Bread,  Dairy Free,  Gluten Free,  Popular,  Recipe,  Vegan,  Vegetarian

    Coconut Cream Chocolate Chip Waffles (Vegan)

    vegan waffles frozen

    This post may contain affiliate links. That means I may receive a commission if you purchase something from the links. See disclaimer here.

    Breakfast isn’t really breakfast without waffles, you know? You’ll absolutely LOVE these easy coconut cream waffles.

    Can you believe Summer is so close to being over? I am already planning Fall and even Christmas recipes. I feel like this year has just flown by.

    This post is all about vegan coconut cream waffles.

    vegan waffles tasty

    I’m not sure if it’s just the area I live in, but it’s been unreasonably hot the past few weeks. Let me know in the comments if it’s been hot where you live too. On top of that, we’ve been having a lot of wildfires so the smoke is thick. It’s quite depressing. I’ve been baking a lot to brighten the mood.

    gluten free vegan waffles

    Now a huge debate between me and my friends is; waffles or pancakes? I think I’m team waffle almost every time. Although, I made these Coconut Cream Pancakes recently and they were so amazing they had me thinking I might switch teams. What about you? Waffles or pancakes?

    vegan coconut cream waffles easy

    I have a little secret, this recipe is the same as the pancake recipe. It’s just made into waffles with added chocolate chips. Shhh, don’t tell. 😉  I just happened to realize that there’s an apparent gap for recipes focused on using coconut cream. Did you know that you can use the same batter for both? I thought that was common knowledge until I blew someone’s mind the other day.

    coconut cream waffles

    What’s the Difference Between Coconut Milk and Coconut Cream?

    You might be wondering what the difference between coconut cream and coconut milk is. Well, essentially it’s like cow’s milk and cow’s cream. Same idea, the cream is just the fattier part of the coconut milk that separates from the coconut water. You can buy just coconut cream from places like Trader Joe’s or Amazon, but if you want to just use a can of regular full-fat coconut milk you can. Here’s how. Stick the can in the fridge (or freezer if you’re in a hurry) then once it’s cold you’ll see that there’s a separation from the coconut water and the coconut cream which will float to the top. If you’re making a recipe that requires more than about 1/2 cup coconut cream you’ll probably need more than one can of coconut milk.

    chocolate chip vegan waffles

    Making Coconut Cream Waffles.

    Ok, let’s get to the part you’re here for, making these delicious waffles. I used a mini waffle maker, first because it’s freaking adorable, but also it’s the only waffle maker I have at the moment. You can get it HERE. Otherwise you can use a larger waffle maker. You’ll just get fewer big ones. Okay, then you’ll need some good quality chocolate chips. You can order those too. I love Enjoy Life Chocolate Chips or HU Chocolate Bars if you prefer cutting chocolate bars into chunks like I sometimes do. These waffles are so easy and they are kid-approved by my niece and nephew. Please let me know what you think if you try these!

    coconut cream waffles vegan anf gluten free

    Let’s Make Some Waffles!

    Coconut Cream Chocolate Chip Waffles (Vegan)

    Breakfast is said to be the most important meal of the day so let's not make it boring.

    Prep Time 5 minutes
    Cook Time 35 minutes
    Servings 12 mini waffles or 6-7 large



    • 1/4 cup sugar
    • 1 cup almond milk
    • 2 teaspoons apple cider vinegar
    • 1/2 cup coconut cream *see note
    • 1 teaspoon vanilla extract
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups all purpose flour
    • 1/2 dairy free chocolate chips

    Optional Toppings:

    • vegan "butter"
    • maple syrup
    • fresh berries
    • powdered sugar
    • additional chocolate chips


    1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of almond milk or flour). Last mix in the chocolate chips.

    2. Heat a waffle iron and spray lightly with cooking spray if the non-stick surface isn't very good. Scoop the amount of batter recommended by the waffle iron you're using. Cook waffles to your desired level of crispiness. I love crispy waffles but you can definitely make them soft. Also, be sure not to open the iron too soon or you'll rip the waffle.

    3. Serve with additional chocolate chips and whatever toppings you like!

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

    Depending on the size of waffle iron this recipe will make about 7 large waffles or 12 miniature ones like the ones in the photos. You can get the Mini Waffle Maker here.

    vegan waffles easy and yummy