Recipes

A thick cashew butter base, dark chocolate on top, flaky salt to finish. No baking, and a pan lasts the week.

Deeply savory mushrooms in a silky sauce over wide noodles. No dairy, forty minutes, and browning the mushrooms properly is the whole recipe.

Shredded cabbage, crisp vegetables, edamame and fresh herbs under a creamy cashew-lime dressing. Twenty minutes and no cooking.

Dates, oats, almond butter and cocoa. Fifteen minutes on a Sunday, and the mid-morning snack is answered for two weeks.

Frozen berries, banana and mango blended thick enough to eat with a spoon. Five minutes, no cooking, and the amount of milk is the whole trick.

A firm plant-based cheddar that actually slices and grates, and holds its shape in the refrigerator. Cashews, red pepper and agar — with a trio of dried herbs stirred in at the end.

Four minutes, no cooking, and tomato first rather than sugar first. The easiest swap in the collection and the one that surprises people most.

Everything goes in a blender, then into a pan, then into the oven. No kneading and no bread machine. Includes the teff and sorghum flour mix that makes it work.

Firm out of the refrigerator, soft on the counter, spreads on warm bread and creams for baking. Made with refined coconut oil and a plant buttermilk you stir together in two minutes.

Not blended frozen fruit — the other kind. Churned, rich and scoopable straight from the freezer, from four ingredients, two of which you can make in a blender.

Four ingredients and about the length of time it takes to find the lid. Ground fine — closer to a flour than to crumbs.