So easy to make and so incredibly addictive. Enjoy them hot out of the oven or as a snack the next day.
Tip: Don’t discard the aquafaba (that’s the viscous water the chickpeas are cooked in)! It can be beaten just like egg whites and used to make meringues and other baked goods. Aquafaba can be stored in an airtight container in the refrigerator for a few days if you’re not ready to use it yet.
Savory Roasted Chickpeas
- Two 15½-ounce cans chickpeas, rinsed and drained (Important: See Notes section! If you want to use the aquafaba for baking, use no- or low-sodium cans of chickpeas)
- ½ teaspoon dried rosemary, slightly crushed (you can use a mortar and pestle to do this, but I just put the rosemary on a cutting board and use the bottom of a drinking glass to crush it down a bit)
- ½ teaspoon paprika (or smoked paprika if you prefer)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil (if you're watching your oil intake, you can get away with 1 tablespoon)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Put the rinsed and drained chickpeas in a large bowl. Pour olive oil over chickpeas and toss with a wooden spoon to coat.
- In a small bowl, stir rosemary, paprika, coriander, cumin, and cayenne pepper (if using) together. Sprinkle spice mixture over chickpeas and toss to coat evenly.
- Spread the chickpeas in a single layer on rimmed baking sheet lined with parchment paper. Sprinkle with salt and pepper to taste.
- Roast until chickpeas are crispy and golden on the outside, about 30 minutes, stirring halfway through.
- Remove chickpeas from the oven and allow them to cool just enough that you can use your fingers to eat them. They're amazing when they're warm! Alternatively, allow to cool completely and transfer to an airtight container. Store at room temperature and grab them when you need a quick snack.
Aquafaba is the viscous water that chickpeas are cooked in. It can be beaten with a stand or hand mixer just like egg whites and used to make meringues and other baked goods. If you want to use it this way, I recommend using a can of no- or low-sodium chickpeas for this recipe, otherwise your aquafaba will have a much higher sodium content and may require more sugar for baking. Aquafaba can be stored in an airtight container in the refrigerator for a few days if you're not ready to use it yet.
It’s vegan nacho cheese! Pour it over a pile of tortilla chips or make it into a thick dip. Mmmm.
Creamy Vegan Nacho Cheese Sauce
- 1 cup raw cashews (note: if you don't have a high-powered blender such as a NutriBullet or Vitamix, soak the cashews in water for several hours then drain them before using; this step will make the sauce much creamier)
- 1 cup water (plus more to reach desired consistency)
- 3 teaspoons freshly squeezed lemon juice
- 1 heaping teaspoon smoked paprika (plus more to shake on top, if desired)
- ½ teaspoon onion powder (heaping)
- 1 large clove garlic
- ¾ teaspoon salt
- ¼ cup nutritional yeast
- Sriracha (optional, and to taste)
- In a high-powered blender, blend the cashews, 1 cup of water, and all of the other ingredients (except for the Sriracha) until smooth and creamy.
- Transfer the mixture to a sauce pan. Over a low heat, use a whisk to stir constantly so mixture won't burn, adding water in ¼-cup increments until desired consistency is reached (about 5 to 10 minutes). Add Sriracha to taste, if using.
- Pour over nachos (or into a bowl if using as a dip). Shake a little more smoked paprika on top, if desired. Serve immediately.
You don’t need dairy or eggs to enjoy this Mexican-inspired favorite. In fact, you barely need recipe measurements.
Note: If you’re following this recipe and oven-roasting the corn, be sure to leave it in its husk. It’s the best (and easiest) way to seal in the flavor.
Mexican Street Corn (Elote), Vegan Style
- 4 ears of sweet corn (do not shuck!)
- ¼ cup vegan mayo (I used Hampton Creek's Just Mayo)
- 1 batch Cashew Parmesan cheese
- Chili powder or cayenne pepper (to taste)
- 1 bunch of fresh cilantro, finely chopped
- 1-2 limes, cut into wedges
- Preheat oven to 350 degrees.
- Trim any silks hanging from the end of the corn husks, then place corn (unshucked) directly onto the oven rack. Roast for 30 minutes. Peel down the husks to use as a handle when eating.
- Spread an even amount of vegan mayo onto each corn cob. Dress each one with cashew Parmesan cheese, chili powder or cayenne pepper, and cilantro. Squeeze a lime wedge onto each cob, and get to it.
Foregoing the tahini called for in many hummus recipes means dropping lots of fat without sacrificing the creamy texture or rich flavor.
Easy Tahini-Free Rosemary Hummus
- 2 15-ounce cans chickpeas (garbanzo beans) drained (liquid reserved) and peeled (see Notes below!)
- 2 cloves garlic
- 4 tablespoons freshly squeezed lemon juice
- 3 to 4 tablespoons olive oil
- 1½ teaspoons salt
- 2 tablespoons dried rosemary
- Paprika or smoked paprika for serving (optional)
- Add chickpeas, garlic, lemon juice, 3 tablespoons of the olive oil, salt, and rosemary to a food processor. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as many times as necessary until everything is well blended. If needed, add some of the reserved chickpea water one tablespoon at a time and/or the remaining tablespoon of olive oil and continue blending until hummus reaches your desired consistency.
- Transfer to a bowl. Drizzle with a touch of olive oil and sprinkle with paprika or smoked paprika before serving (if desired).
Using peeled chickpeas means pinching the skins off each bean by hand, and it takes some time! Don't bother if you want the extra fiber from the skins (or don't mind a more rustic hummus), but know that removing them will make the hummus much creamier. Personally, I put on some music and just get in the peeling zone...
Potato pancakes, versatile is thy name. Try these for breakfast or lunch, or as a dinner appetizer, a side dish, a snack…
Tip: Be sure to make a batch of cashew Parmesan cheese first — it takes just a minute to put together and this recipe includes it!
Oven-Baked Potato Pancakes
- 4 large red potatoes, shredded and drained well (tip: use cheesecloth or a nut milk bag to squeeze out as much liquid as possible)
- ¼ cup diced shallots
- ¼ cup thinly sliced green onion
- 2 cloves minced garlic
- 2-3 tablespoons chopped fresh parsley plus extra for garnish
- 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons of water)
- ¼ cup white whole-wheat flour
- 2 tablespoons panko
- heaping ¼ cup cashew Parmesan cheese (get the recipe at APB: Eats)
- natural sea salt and freshly ground pepper to taste (start with about ¼ teaspoon of each, but you'll probably need to add more)
- 1 teaspoon olive oil
- non-dairy sour cream (optional for serving)
- Preheat oven to 400 degrees.
- Combined shredded potatoes, olive oil, shallots, green onions, garlic, parsley, and flax eggs in a large bowl.
- Add in flour, breadcrumbs, non-dairy Parmesan cheese, salt and pepper and mix to combine. (Taste mixture and add additional salt and pepper as necessary. Make sure they are sufficiently salted so they're not bland.)
- With slightly oiled hands, make 8 thin potato pancakes and place them on a prepared baking sheet (you can spritz olive oil directly onto baking sheet, or place a sheet of parchment paper down first).
- Bake for 30 minutes, flipping pancakes at the halfway point. They should be golden brown in color.
- Serve immediately with a dollop of non-dairy sour cream and and fresh parsley -- applesauce goes great with them, too!
No refined sugar — its sweetness comes from bananas and dates!
Tip: Adjust the baking time based on how crunchy or chewy you like your granola. The longer you leave it in the oven, the harder it will get. Delicious in a bowl with almond milk and fresh fruit.
- 8 cups organic rolled oats
- ¼ cup each of the following (or substitute your nut/seed/dried fruit preferences): chopped pecans, pumpkin seeds, raisins, slivered almonds
- 2 cups pitted and chopped Medjool dates
- 2 ripe bananas, peeled and chopped
- 1 teaspoon vanilla or almond extract (or ½ teaspoon of each)
- 1 cup water
- 1 teaspoon of sea salt (plus more, to taste)
- Preheat oven to 275 degrees.
- Line two baking sheets with parchment paper.
- Add oats, pecans, pumpkin seeds, raisins, and slivered almonds (or whatever nuts/seeds/dried fruit you've chosen) to a large mixing bowl and set aside.
- Place dates and cup of water in a saucepan, bring to a boil, and cook for about 10 minutes. Stir frequently and add more water as necessary to keep dates from sticking to saucepan.
- When dates have become a paste, add them along with the bananas and vanilla or almond extract to a blender and process until smooth.
- Pour the date mixture over the oat mixture and mix everything well. Divide the granola between the two baking sheets, spreading evenly in the pans.
- Bake for 40 to 50 minutes, stirring every 15 minutes, until the granola is crispy (the granola will get crispier as it cools). Store in an airtight container.
Adjust the baking time based on how crunchy or chewy you like your granola. The longer you leave it in the oven, the harder it will get. Delicious in a bowl with your favorite plant-based milk (almond, coconut, or hazelnut, especially!) and fresh fruit.
A sweet snack with no refined sugar but plenty of nutrition.
Blueberry-Coconut Chia Pudding
- 1 cup of almond milk
- 5-6 Medjool dates, pitted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup chia seeds
- Unsweetened shredded coconut
- Handful of blueberries
- In the most powerful blender you have (a NutriBullet or Vitamix is ideal), blend the almond milk, dates, vanilla, and cinnamon until smooth.
- Transfer this mixture to a bowl and stir in the chia seeds until evenly combined.
- Let stand 20-30 minutes so chia seeds can expand and soften. If you prefer pudding chilled, refrigerate overnight. Give pudding a good stir before serving.
- Top with unsweetened coconut flakes and fresh blueberries.