This chocolate baked oatmeal with peanut butter is sweetened with maple syrup, applesauce, and a sprinkle of chocolate chips.

This island green smoothie uses refreshing coconut water and fresh lime juice for a little tang.

This creamy tahini pasta is tossed with sun-dried tomatoes, fresh spinach, and coated in a tangy tahini lemon sauce.

This lemon herb tahini comes together in about 10 minutes and is easy to make. Use it on roasted vegetables, Buddha bowls, or as a dip.

Overnight oats with frozen fruit are easy to make and work great for meal prep.

This microwave hot cocoa is rich, dairy-free, and simple to make. It only requires 3 ingredients and 5 minutes to make.

This vegan buffalo chickpea dip is easy to make and perfect for an appetizer or snack.

These mashed potatoes without butter or oil use roasted garlic to deliver loads of flavor.

This creamy butternut squash and chickpea curry is made with red curry paste, coconut milk, and fire-roasted tomatoes.

This vegan chocolate dipping sauce only contains three simple ingredients. Use it for sliced apples, nice cream, or even your coffee.

Vegan toast topping ideas can be endless, but I’ve compiled a few ideas and combinations to get you started.

This apple vegan baked oats with cinnamon and walnuts dish is a wholesome breakfast that can be made ahead of time.

Rich and cheesy vegan sausage balls. A classic holiday appetizer veganized!

This easy vegan honey mustard is made with no mayo and is oil-free. It’s sweet, tangy, and creamy!

This is a crunchy, plant-based, and oil-free granola that uses aquafaba instead of nut butter.

This vegan creamy tomato pasta combines cashew cream, canned diced tomatoes, and fresh basil to create a comforting pasta dinner.