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This vegan parm is a delicious flavour bomb topping! Lemony fresh thyme and peppery, woody fresh rosemary add lovely green, bright notes to this Italian Herb Parmesan. A touch of sherry vinegar makes it all pop. Trust me when I say that you're going to want to eat this straight from the processor bowl! Use it with abandon on avocado or hummus toast, baked potatoes and Cashew Sour Cream, salad, pasta, roasted veggies, soup, and my Italian Herb Parmesan-Crusted Portobellos. This recipe is from my new cookbook, Oh She Glows for Dinner: Nourishing Plant-based Meals to Keep You Glowing (2020) by Angela Liddon. Published by Penguin Random House Canada.

Italian Herb Parmesan

garlic cloves,

thyme leaves

rosemary leaves

(160 g) roasted pepitas

nutritional yeast

(15 mL) extra-virgin olive oil

(5 to 10 mL) sherry vinegar, to taste**

fine sea salt,

In a food processor, process the garlic, thyme, and rosemary until finely chopped.

Add the pepitas, nutritional yeast, oil, vinegar, and salt to the food processor with the garlic and herbs and process until coarsely chopped, only 5 to 10 seconds. The parm will be a bit "wet" in texture due to the moisture from the oil and vinegar. Taste the parm and adjust seasonings, if desired. Store in an airtight container in the fridge for up to 5 days, or freeze in a freezer bag with the air pressed out for up to 2 months. There is a slight flavour loss after freezing and thawing, so I like to refresh the parmesan by stirring in a touch of sherry vinegar, salt, and olive oil, to taste.

Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.

Cashew Sour Cream

(225 g) raw cashews, soaked

(180 mL) water

lemon juice

apple cider vinegar

fine sea salt

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

Place the drained cashews in a high-speed blender.

Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance.

Crowd-Pleasing Vegan Caesar Salad

(14-ounce 398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed

(5 mL) extra-virgin olive oil

fine grain sea salt

garlic powder

cayenne pepper (optional)

cashews,

(60 mL) water

(30 mL) extra-virgin olive oil

(15 mL) lemon juice

Dijon mustard

garlic clove (you can add another if you like it super potent)

capers

fine grain sea salt and pepper, or

raw cashews

hemp seeds

garlic clove

yeast

fine grain sea salt,

small/medium bunch lacinato kale, destemmed (5 cups chopped)

romaine lettuce (10 cups chopped)

Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

Roast chickpea croutons: Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F (200°C), then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Thrown together in just a couple minutes! Be sure to make this in advance (I like making it before bed) so it has time to thicken up. The thickness of the chia pudding will vary based on the kind of almond milk you use, so don’t worry if it looks a bit thick or thin when you first try it out. If your pudding is too thin you can add more chia seeds and let it sit for 30 minutes more; if it’s too thick, try adding a touch more almond milk.

Basic Chia Seed Pudding

almond milk

chia seeds, as needed

1-3 tablespoons of pure maple syrup, to taste (optional)

Granola

Fresh fruit

Coconut flakes

maple syrup

Cinnamon

Nuts and seeds

Banana Soft Serve

Whisk the almond milk, chia seeds, and sweetener together in a large bowl. (For a thin and runny chia pudding, use 1/2 cup chia seeds. For a thick chia pudding, use 3/4 cup chia seeds.) Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).

Cover and chill in the fridge for 3 hours, or overnight. It helps to stir the mixture every so often during this time, but don't worry if you can't.

Stir well before serving. If it's too runny, whisk in more chia seeds and let it sit again until thickened. If it's too thick, thin it with a touch of milk.

Portion into bowl(s) and add your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days.

Decadent, luxurious, and totally splurge-worthy, this homemade hazelnut milk is fit for a high end coffee shop and it pairs perfectly in a cup of coffee or black tea. I use a mix of soaked hazelnuts and almonds, but feel free to use all hazelnuts if you prefer. It's lightly flavoured with notes of caramel (from Medjool dates), cinnamon, and a whole vanilla bean and I imagine you could turn it into a chocolate hazelnut milk quite easily by adding a bit of dutch-processed cocoa powder. This recipe is lightly adapted from my Homemade Almond Milk recipe.

Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

hazelnuts

almonds

water

Medjool dates,

vanilla bean, roughly chopped

cinnamon

fine grain sea salt (optional)

Place hazelnuts and almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).

Cover and blend on highest speed for 1 minute or so.

Place a nut milk bag (here is the bag I love) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes, so be patient. You should be left with about 1 cup of pulp in the bag. See my tips below on using the leftover pulp.

Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid. Chill in the fridge. It will stay fresh for 2-3 days. Give the jar a good shake before enjoying. Drink it alone, use it in cereal or smoothies, make hot oatmeal, and one of my favourites - use as a creamer in coffee or black tea.

To this day, Green Monsters are one of my favourite drinks for glowing skin and increased energy. If you are newbie, feel free to start off with baby spinach since its taste is undetectable, but I encourage you to experiment with kale, romaine lettuce, or other leafy greens as well. Just be sure to use a sturdy high-speed blender that can handle the task of blending thick greens. If your blender is on the weaker side, stick with spinach as it blends more easily.

Classic Green Monster Smoothie

(250 mL) almond milk or other non-dairy milk

destemmed kale leaves spinach

banana,

(15 mL) almond butter or peanut butter

chia seeds

scoop of your favourite protein powder (optional)

ice cubes

Add all ingredients into a high-speed blender and blend until smooth.

This creamy cashew sauce doesn't contain a lick of dairy cream, but you won't miss it one bit. Pour it all over my Next Level Enchiladas for a real treat! I recommend using a high-speed blender, such as a Vitamix, for the smoothest sauce. This sauce is adapted from my Cilantro-Avocado Cream Sauce.

Cilantro-Lime Garlic Cashew Sauce

cilantro leaves

water,

lime juice

avocado

Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.

Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.

This is the ideal snack when your sweet tooth needs something fast, but you also want the staying power of healthy fats and protein! Bursting with hemp hearts, these nut-free chocolate protein balls are nutritional powerhouses filled with protein, omega-3 fatty acids, iron, magnesium, and more. Just like your favourite little black dress, they can be dressed up or down depending on your mood. I love rolling them in hemp hearts, shredded coconut or cocoa powder. For an extra luxurious energy ball, I simply dip the balls in melted chocolate and then chill them until the coating is firm.

Easy Chocolate Hemp Protein Balls

(160 g) lightly packed pitted Medjool dates*

(55 g) hemp hearts

(15 g) unsweetened cocoa powder

(11 g) shredded unsweetened coconut

(15 mL) virgin coconut oil

(30 g) chopped dark chocolate (optional)

Shredded coconut

Hemp hearts

Unsweetened cocoa powder cacao powder

dark chocolate

Place the pitted dates in a food processor and process until a ball forms.

Add the remaining ingredients to the processor (hemp hearts, cocoa/cacao powder, coconut, coconut oil, salt, and chocolate, if using) and process until thoroughly combined and almost smooth. The dough should be sticky and shouldn’t be crumbly when you form a ball. If it’s not sticky enough, add 1 to 3 teaspoons of water a bit at a time, processing after each addition.

Line a plate with parchment paper. Lightly wetting your hands if needed, shape the dough into balls and place them on the lined plate. Roll each ball into your desired topping(s) until completely coated (if needed, lightly wet the ball before rolling so the toppings stick).

Freeze the balls for 20 minutes until firm or simply enjoy right away!

Store the leftovers in the fridge or freezer for a quick burst of energy whenever you need one (seriously, that would be all the time in this house!). The balls will keep in an airtight container in the fridge for a week and in the freezer for 4 to 8 weeks.

I love energy balls because they’re infinitely customizable and so easy to take on the go. I like to grab a couple straight from the freezer and pop them into a small glass jar to throw in my purse on busy days. They’re perfect for for tiding you over until mealtime, and this Triple Almond Energy Ball recipe is toddler-approved, too—just be sure to cut them up into small pieces as ball shapes are a choking hazard. Their rich, nutty  flavour comes from using whole almonds, roasted almond butter, and almond extract. A true triple threat!! You may recognize the flavour from my Triple Almond Thumbprint Cookies in Oh She Glows Every Day. I just can’t get enough of almond extract—I find it really heightens the flavour in almond-based recipes!

Triple Almond Energy Balls

(155 g) raw almonds

cashews

(115 g) tightly packed pitted Medjool dates*

almond butter butter

almond extract,

(25 mL) water,

Shredded coconut, hemp hearts, ground shelled pistachios, or cocoa powder, for rolling

Add the almonds and cashews to a food processor and process into a coarse crumb. Be sure not to overprocess the nuts into butter.

To the nut mixture, add the pitted dates. Process again until the dates are finely chopped.

Next, add the roasted almond butter (or raw cashew butter, if using), cinnamon, salt, almond extract, and water (starting with a couple teaspoons) to the processor bowl and process again until the mixture comes together into a dough. You should be able to easily roll the dough into balls without them feeling dry or crumbly. If the dough is too dry, add more water one teaspoon at a time and continue processing until the mixture moistens to desired consistency.

Roll the dough into 11 to 12 golf ball-sized balls. If using, roll each ball in your garnish of choice: shredded coconut, hemp hearts, ground shelled pistachios (or other nuts), or cocoa powder. (If the garnishes aren't sticking, you can lightly wet the balls with water before rolling.)

Chill the balls in the freezer for about an hour to firm up, or feel free to eat them at room temperature if you can’t wait that long! Leftover balls will keep in an airtight container in the freezer for a few weeks. You can also store them in the fridge in an airtight container for several days if you prefer.

Vegan Overnight Oats are the time-crunched person’s breakfast secret weapon, since they take just a couple minutes to make at night before bed. When you mix together rolled oats, chia seeds, and almond milk, the chia seeds absorb the milk and the oats soften, creating an effortless chilled porridge. Place it in the fridge at night and forget about it until morning, when you’ll wake up to a cool, creamy bowl of oats that’s just perfect in the spring or summer. This is my go-to overnight oats recipe, but feel free to change up the fruit and other mix-ins as you like.

Vegan Overnight Oats

ripe/spotty banana, mashed

gluten-free rolled oats

(180 mL) almond milk

(1.25 mL) pure vanilla extract (optional)

Banana soft serve

In a small bowl, mash the banana until almost smooth. Now stir in the chia seeds and cinnamon until combined.

Stir in the oats, almond milk, and vanilla (if using). Cover and refrigerate overnight, or a minimum of 2 hours.

In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.

This is a fun way to get a healthy matcha fix when the temperature starts to rise! Rather than using regular ice cubes (which tend to water down lattes), I like to keep a stock of almond milk ice cubes on hand. Blending a couple almond milk cubes into this latte ensures it gets cold without the flavour being compromised! Vanilla bean adds a gourmet feel to an already luxurious cold drink.

Iced Vanilla Bean Matcha Latte

almond milk ice cubes (60 mL),

(250 mL) unsweetened almond or coconut milk

matcha green tea powder

vanilla bean powder

(10 mL) pure maple syrup,

frozen wheatgrass cube(s)** (optional)

Whipped Cream

Matcha powder (optional)

Pour almond milk into an ice cube tray and freeze until solid. I recommend using a silicone mold if possible, as they’re easy to pop the cubes out of. I also try to keep a stash on hand in the freezer so the cubes are ready to go at all times.

To make the latte: Add the cup of almond milk into a blender along with 2 almond milk ice cubes, matcha powder, vanilla, maple syrup, and the optional frozen wheatgrass cube(s). Blend on high for around 20 seconds to ensure it gets nice and frothy.

Pour into a glass, along with more almond milk ice cubes. You can also add a spoonful of coconut whipped cream and a sprinkle of Matcha on top to make it ultra fancy-pants!

This soy-free vegan mayo is a homemade alternative to my favourite store-bought "Vegenaise" mayo (the taste is very similar, too). It’s thickened with the magical powers of aquafaba—the liquid from a can of chickpeas. Be sure to follow this recipe exactly as written because even small changes can result in a mayo that doesn’t thicken. This recipe can be made using an immersion blender or a regular high-speed upright blender; I prefer using an immersion blender since it’s super quick to scoop out! If you’re wondering what to do with the leftover can of chickpeas, I recommend making my favourite Chickpea Salad. If you have leftover mayo to use up, my Crispy Smashed Potatoes are also a must make!

Soy-Free Vegan Mayonnaise

(45 mL) aquafaba (chickpea brine)*

(15 mL) fresh lemon juice

(5 mL) apple cider vinegar

(5 mL) brown rice syrup

dry mustard powder

Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.

While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.)

Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.

Talk about a super charged meal in a glass! I use hemp hearts as the major protein source for this drink. In addition to being a complete protein source, hemp hearts also contain the ideal balance of omega 3-6-9 fatty acids and are high in fibre. They work wonderfully to make this smoothie super creamy, all without needing any banana. This smoothie also highlights one of my biggest cravings - the juicy red grapefruit - which is balanced with a sweet apple and buttery mango. If you prefer a sweeter smoothie, feel free to swap the grapefruit juice for coconut water or orange juice, or add a touch of liquid sweetener.

Green Warrior Protein Smoothie

(125 mL) fresh red grapefruit juice*

(25 g) destemmed dinosaur/lacinato kale or baby spinach**

sweet apple (200 g), cored and roughly chopped

(130 g) chopped cucumber

celery

(30 g) hemp hearts,

(55 g) frozen mango

(4 g) packed fresh mint leaves

(7.5 mL) virgin coconut oil

ice cubes,

Juice a red grapefruit and add 1/2 cup grapefruit juice to the blender.

Now add the kale (or spinach), apple, cucumber, celery, hemp, mango, mint, coconut oil (if using), and ice. Blend on high until super smooth. (If using a Vitamix, use the tamper stick to push it down until it blends). You can add a bit of water if necessary to get it blending.

Pour into a glass and enjoy immediately! This makes enough for a large glass with some leftover so you can also divide it into two servings and save one for later.

Ready in 30 minutes, this carob freezer fudge is low in sugar while still tasting quite decadent. Feel free to change up the nut butter, sweetener, and mix-ins as you see fit. The coconut oil is necessary in this recipe though as it helps solidify the fudge when chilled. It melts quickly so be sure to enjoy it straight from the freezer and don't let it sit on the counter for more than a couple minutes.

Carob Almond Freezer Fudge

virgin coconut oil, melted

almond butter (roasted

carob powder, sifted

unsweetened cocoa powder, sifted

vanilla extract

1/8-1/4 teaspoon fine grain sea salt

gluten-free rice

Line a very small loaf pan (4" x 8") with plastic wrap for easy removal.

Mix all ingredients together in a large bowl until smooth.

With a spatula, scoop the mixture into the prepared pan and smooth out.

Freeze for about 20 minutes, or until solid.

Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

This almond butter fudge is lightly adapted and shared with permission from Everyday Detox (2015) by Megan Gilmore. I also threw on a homemade chocolate coating for a snappy burst of chocolate in each piece, and a garnish of flaked sea salt. Be sure to keep this fudge in the freezer because it melts at room temperature.

Top 20 no bakeraw recipes from across the web

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Top Tags

Italian Herb Parmesan

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Classic Green Monster Smoothie

Cilantro-Lime Garlic Cashew Sauce

Easy Chocolate Hemp Protein Balls

Triple Almond Energy Balls

Vegan Overnight Oats

Iced Vanilla Bean Matcha Latte

Soy-Free Vegan Mayonnaise

Green Warrior Protein Smoothie

Carob Almond Freezer Fudge

Salted Almond Butter Freezer Fudge

Seductive Raw Chocolate Walnut Fudg...

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Top 20 no bakeraw recipes from across the web

The most viewed no bakeraw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Herb Parmesan

Cashew Sour Cream

Crowd-Pleasing Vegan Caesar Salad

Basic Chia Seed Pudding

Coffee Shop Worthy Caramel Vanilla ...

Classic Green Monster Smoothie

Cilantro-Lime Garlic Cashew Sauce

Easy Chocolate Hemp Protein Balls

Triple Almond Energy Balls

Vegan Overnight Oats

Iced Vanilla Bean Matcha Latte

Soy-Free Vegan Mayonnaise

Green Warrior Protein Smoothie

Carob Almond Freezer Fudge

Salted Almond Butter Freezer Fudge

Seductive Raw Chocolate Walnut Fudg...

No Bake Elvis Bars

Crowd-Pleasing Vegan Caesar Salad

Homemade Vegan "Kit Kat" Bars

Basic Chia Seed Pudding

The most viewed no bakeraw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine