Zucchini Lasagna Roll Ups combine tender zucchini noodles with a creamy tofu ricotta and tangy marinara sauce. A hearty main dish or side!

This vegan pesto is so amazing you will want to put it on everything.

Basil, raw cashews, miso, lemon juice, and EVOO are all you need to make the best vegan pesto in under 10 minutes.

You won’t believe how easy is to make this recipe. You only need a blender or a food processor and your 5 star meal is ready.

This easy pesto recipe without pine nuts takes under 10 minutes to make! With just 5 ingredients, it’s a delicious addition to many dishes

This Pesto Pizza with Olives, Feta, and Sundried Tomatoes is perfection.

This bright, fresh, and flavorful Vegan Cashew Pesto is the perfect addition to pasta, toast, crackers, potatoes.

A creamy Cucumber Gazpacho recipe with bright flavors of lime, basil and mint. The perfect chilled summer soup!

Vegan Fettuccine Alfredo with Sun-dried tomatoes is a creamy and rich dish that the whole family will love. Ready in 30 minutes

A Green Goddess Pesto Pasta Salad made with avocado, cashews, and basil, tossed with chickpea pasta noodles and olives.

Arugula Cashew Pesto + How To Mix and Match Your Own Pesto

Looking for a vegan Thanksgiving appetizer? Try these cashew “ricotta” toasts with arugula-walnut pesto!

Super fresh, bright, and packed with the greenie goodness of cilantro, basil, mint, and parsley.

Tangy, creamy, full of flavor and dairy free! You won’t believe how these healthy ingredients come together to make a bruschetta cheeseball!

These vegan Caprese sandwiches are made with cashew mozzarella, fresh basil, and juicy summer tomatoes, drizzled in balsamic reduction.

This version of stuffed peppers with almonds & brussels sprouts brings colour to your plate. And don’t forget the tasty basil creme!

Creamy roasted garlic cashew sauce is slathered over a crust and topped with garlicky spinach, artichoke hearts, and roasted red peppers.

Creamy cashew and roasted red pepper pasta – with a secret ingredient that makes it super creamy (but still vegan!)

This vegan and gluten free dish is creamy, crunchy, with a hint of spice. It has tons of plant protein thanks to chickpeas and cashews.

Learn how to make a plant-based “buttah” from cauliflower. Perfect smothered over eggplant and roasted to perfection!

Silky smooth and full of flavor, this plant-based cheese tastes great spread on crackers or melted in grilled sandwiches.

These vegan stuffed shells are filled with a mix of dairy-free cashew tofu ricotta and garlicky basil pea pesto, and baked in creamy sauce.