Recipes

This cranberry dip is the perfect appetizer for the holidays. Made with our Unsweetened Coconut Milk, the creamy cashew base is mixed with bright cranberries and earthy chopped chives for a beautifully balanced flavor combo. Serve along with your favorite crackers, and decorate with a few trimmed evergreen boughs and dried orange slices for a lovely holiday scene!   Serves 6     INGREDIENTS 1 1/2 cups raw cashews 1/4 cup Unsweetened Coconut Milk 1/2 cup dried cranberries 3 tablespoons chopped chives 1 tablespoon lemon juice 1/2 teaspoon salt Crackers (for serving)   DIRECTIONS Soak the cashews in hot water for 15-20 minutes and then drain. Add the drained cashews, coconut milk,...

Peppermint cake pops are the perfect holiday treat! Made using vegan white chocolate and our Unsweetened Almond Milk, our dairy-free version is garnished with crushed peppermint candy for a delicious (and completely vegan!) dessert. This recipe is fun to make with kids, especially when it comes to breaking apart the cooled cake and mixing in the frosting! Originally invented by Angie Dudley of Bakerella, cake pops are made by baking a cake and then tearing it apart to mix it with frosting. This mixture is then shaped into balls, chilled in the fridge, and dipped in extra frosting for a...

This delightful winter curry is so warming on a cold December night!  It's made with butternut squash and chickpeas, seasoned with aromatic spices like madras curry and garam masala. A tomato base combines perfectly with our Unsweetened Coconut Milk, for a vegan meal that's as hearty as it is delicious.

Butterscotch. Pumpkin. Crème brûlée. Is there anything else to be said? (And it's dairy free, too!) If you're looking for an alternative to pumpkin pie for Thanksgiving, this is the luscious seasonal treat you've been searching for.