This vegan cashew tofu ricotta is blended with fresh basil and has a mild savory flavor perfect for lasagna, toast, or your favorite pasta dish. It’s quick and easy to make, and completely dairy free!
Vegan Italian Recipes
I live and breathe Italian food, and would live off pesto if I could. Here you'll find a mix of vegan Italian and Italian-American dinners and desserts.
Try the Vegan Lasagna and Tiramisu with Homemade Ladyfingers.
Easy Vegan Kale Pesto Pasta with Pine Nuts
This vegan kale pesto pasta is made with kale instead of basil, and it's super versatile and easy to make! The cashews and pine nuts cut the bitterness of the kale and add a savory flavor. It's a great way to enjoy pesto when basil is not in season.
Pesto and Roasted Vegetable Vegan Lasagna with Tofu Ricotta
This vegan lasagna is baked with layers of marinara, homemade tofu ricotta, vegan mozzarella, and roasted vegetables coated in zesty pesto. It's the perfect everyday pasta dish or meal for a special occasion.
Easy Garlic Knots
Whenever a recipe calls for 1 or 2 cloves of garlic, I interpret that as "5 or 6 cloves of garlic". This rule has never steered me wrong. Which is why I'm astounded that it took me so long to discover garlic knots. I've known garlic bread, garlic breadsticks, and other various iterations of garlic […]
Tomato Bruschetta with Fresh Basil
This tomato bruschetta with fresh basil, garlic, and balsamic vinegar is the quintessential summer appetizer! It's a wonderful way to enjoy the flavor garden fresh tomatoes and herbs.
Vegan Marzipan Recipe with Aquafaba
This vegan marzipan recipe is quick and easy and tastes sweet and nutty. It can be used just like traditional marzipan—in cookies, candy, baking, for marzipan fruits, or even as a replacement for fondant. Marzipan typically calls for egg whites, but this version uses aquafaba, the liquid from a can of chickpeas. Jump to:🥘 Ingredients🔪 […]
Tiramisu with Homemade Ladyfingers and Cashew Mascarpone
The magic of aquafaba is at it again! This vegan tiramisu recipe is made with homemade ladyfingers made with aquafaba instead of egg whites, cultured cashew mascarpone, and coconut cream. Save for the non-dairy yogurt used to culture the mascarpone, every ingredient in this dessert is made from scratch (you'll need 2 days for prep, so […]
Italian Rainbow Cookies
The end of October—and Vegan MoFo—is nigh. To be honest, I'm looking forward to making some simple, vegetable-forward food for a while after cooking so many decadent dinners and desserts for the past few weeks. And eating out and restaurants and events. But it's still October, so bring on the dinners, desserts, and Halloween candy! […]
Vegan Rainbow Gnocchi with Sweet Potato, Spinach & Tomato
This vegan gnocchi is made with Yukon gold potatoes and sweet potatoes, and dyed with spinach and tomato for an all-natural rainbow of pasta! Jump to:🌈 Pride Pasta🥗 Menu🥔 Ingredients🔪 Instructions🧊 Freezing Instructions🥟 Cooking instructions💬Comments 🌈 Pride Pasta This recipe is part of a collaboration I'm doing with Robin of Vegan Dollhouse for Pride month […]
Homemade Chicago Style Giardiniera Recipe
This homemade giardiniera is brined and pickled in oil and vinegar, and super easy to make. It can be made hot or mild to use in sandwiches, salads, or as a pizza topping. The most difficult part is waiting for it to be ready! Jump to:🥪 Uses📋 Ingredients🔪 Instructions🌶 Hot vs mild🥕 Low oil🥫 Bulk […]
Vegan Italian Anisette Cookies with Nonpareils
Italian anisette cookies or anise cookies are a traditional Italian cookie with a "black licorice" flavor from pure anise extract, a fragrant flavoring made from star anise. These vegan anise cookies are tender with a soft crumb, and have a sweet vanilla anise glaze adorned with rainbow nonpareils. The cookies are often on Italian Christmas […]