Plant-based recipes with creamy sauces, smooth drinks and blended preparations.
Tart-sweet cherries, mellow vanilla and little pieces of almond and cashew make these chewy date bars a welcome companion to tea. No oven is needed: process, press firmly and chill, with practical tips for soft dates, a mixture that holds together and neat slices to keep in the refrigerator or freezer.
Set out something a little different for brunch: smoky carrot ribbons folded through a creamy cashew pâté, with lemon, capers and fresh herbs. Make it ahead, let the flavors mingle, then bring it to the table chilled with crisp radishes, cucumber and warm vegan toast for everyone to help themselves.
A creamy bowl of hummus makes room for all sorts of good things: crisp vegetables, warm vegan pita and a sandwich waiting for a generous spread. This easy chickpea, tahini and lemon blend comes together in ten minutes, with simple texture tips to help you find the balance of richness, garlic and brightness you like.
Deep beetroot color, roasted sweetness and a silky coconut finish make this a beautiful bowl to linger over. Ginger warms the beets and carrots, lemon brightens the last spoonful, and practical roasting, blending and make-ahead tips help you turn sturdy vegetables into an inviting soup.
A bright strawberry smoothie needs very little to feel like a treat: frozen berries, chilled coconut-milk beverage and a touch of maple. Blend two softly creamy glasses in five minutes, with simple texture tips, useful milk swaps and optional add-ins to enjoy after you’ve tried the original three-ingredient version.