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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A perfect accompaniment for baked, grilled, or poached fish.
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A Thai-inspired dish that's a great alternative to takeout.
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All you'll need to make this delicious dipping sauce is mayonnaise, honey, and dried dill.
Ingredients: mayonnaise, honey, dill weed
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Coconut oil and pecan flour are the star ingredients that make this vegan banana bread a moist and hearty alternative to the traditional recipe for banana bread.
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These vegan macaroons combine cashews and unsweetened coconut for a simple and sweet treat.
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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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Get Vegan Vanilla Ice Cream Recipe from Food Network
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Delicious carrot soup with a hint of curry!
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A simple recipe for blue cheese dressing is made with buttermilk and mayonnaise.