This cheesecake is creamy, smooth and satisfying. It happens to have zucchini in the filling, but we promise you can’t even tell. Feel free to substitute 1 cup of zucchini with 1/2 cup of additional cashews and 1/2 cup of pumpkin puree or seasonal fruit.

We promise you won’t even taste the avocado. This is rich, smooth and extremely satisfying. Consume within 3-5 days for the best experience.

For those needing a delicious non-dairy and gluten cookie then these are for you. They have a brownie-like texture and are extremely satisfying for all.

This crust works as a great base to Cashew Yogurt or a chocolate ganache. Enjoy adding as many layers as you want – refrigerate or freeze to allow the layers to solidify. Gluten-free (if using gluten-free oats), dairy free.

  Skill Level: Beginner  Serving Size: 1/12 th of pan (cut into squares) 

A rich and decadent dairy-free dessert.

Another easy recipe for refreshing, nourishing vegan ice cream.

A very summery vegan ice cream with a refreshing touch of mint.

A great treat for anyone with a desire to consume fewer animal products. Pair with “nice cream” to make vegan ice cream sandwiches!

We served this pretty Pumpkin Trifle dessert at our Thanksgiving celebration last year.

A special occasion treat made from real foods. Gluten and dairy free.