These plant based recipes are seriously giving me life right now

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These Plant-Based Recipes Are Seriously Giving Me Life Right Now!

There’s no denying the growing popularity of plant-based diets and the undeniable health benefits they offer. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based options into your meals, these recipes are about to take your taste buds on a flavor-packed journey. From indulgent vegan cookie dough to the savory goodness of Brazil nut parmesan and the irresistible half-baked blueberry cheesecake, get ready to discover the mouthwatering delights that will leave you craving for more!

Vegan Cookie Dough: The Ultimate Guilt-Free Pleasure
Who doesn’t love digging into a bowl of cookie dough? With this vegan version, you can enjoy the classic comfort food without any guilt. Made with simple and wholesome ingredients, this recipe eliminates the need for eggs and butter while keeping the deliciousness intact. Indulge in the creamy texture, delectable sweetness, and the joy of eating cookie dough straight from the bowl. It’s a treat you won’t be able to resist!

Brazil Nut Parmesan: Elevating Your Plant-Based Dishes
Looking for a dairy-free alternative to sprinkle over your pasta, salads, or roasted vegetables? Brazil nut parmesan is here to save the day! Packed with healthy fats, vitamins, and minerals, this vegan parmesan substitute adds a nutty, cheesy flavor to your favorite dishes. Simply blend Brazil nuts, nutritional yeast, garlic powder, and a pinch of salt for a deliciously savory topping that will take your plant-based meals to the next level.

Half-Baked Blueberry Cheesecake: A Slice of Plant-Based Heaven
Craving a luscious dessert that will impress your friends and family? Look no further than this half-baked blueberry cheesecake! With a rich and creamy cashew-based filling, a gluten-free almond crust, and a burst of vibrant blueberries, this indulgent treat is the perfect combination of sweet and tangy flavors. The best part? It’s entirely plant-based and requires no baking. Simply refrigerate, slice, and enjoy a heavenly dessert that will leave everyone begging for the recipe.

These plant-based recipes are proof that a plant-powered lifestyle doesn’t mean sacrificing taste or satisfaction. From the irresistible vegan cookie dough that satisfies your sweet tooth to the Brazil nut parmesan that adds a cheesy kick to your meals, and the half-baked blueberry cheesecake that will make you swoon, these recipes are game-changers for anyone embracing a plant-based diet. Get ready to elevate your culinary experience and enjoy the vibrant flavors and health benefits that these plant-based recipes have to offer. Get cooking and prepare to be amazed by the deliciousness that awaits you!

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Vegan cookie dough

Brazil nut Parmesan

This totally takes every plant based pasta to the next level! All you need is a few Brazil nuts and grater!

Source: @jonandhelena

Blue berry cheese cake

These half baked blueberry cheesecakes are not only delicious, but also a lot healthier than regular cheesecake!If you also love cheesecake, you have to try this! So good they simply melt in your mouth.. RECIPE For the Jam: 1 heaping cup wild frozen blueberries 1 tsp lemon juice 1 tbsp chia seeds 1 tbsp maple syrup For the Crust: 1 tbsp coconut sugar 1 1/2 cups oat flour 3/4 cup almond flour 1/2 cup melted coconut oil For the Cheesecake: 3/4 cup cashew butter (preferably raw, make sure it has no added oils) 1/3 cup coconut cream (thick part from canned coconut milk) 1/4 cup melted coconut oil juice from 1 lemon 1/2 tsp vanilla extract 1/2 cup maple syrup METHOD Preheat oven to 350 degrees. In a bowl mix together your crust ingredients until combined. I used my hands to get it well mixed. Press crust into a lined 8×8 baking dish. Bake crust for 12-14 minutes. Freeze crust for 30-45 minutes to set. While your crust is baking make your jam. Add blueberries to a saucepan over low medium heat. Heat until berries have started to break down (about 10 minutes). Crush berries with a potato masher. Mix in lemon, maple syrup and chia seeds. Remove from heat and let sit for 10-15 minutes or until thickened. In a blender blend together your cheesecake ingredients. Pour cheesecake mixture over your crust. Top with jam and swirl as you go along. Refrigerate cheesecake for about 5 hours or until it has hardened. Alternatively you can freeze it for about an hour, and then let it come back to room temperature. I personally prefer the longer refrigeration route! Slice cheesecake and serve. This can be stored frozen or refrigerated.

Source: @jonandhelena