Recipes — blend

Pre-packaged dairy-free ice cream is usually loaded with sugar, but this peanut butter cookie dough vegan ice cream is naturally sweet! Don’t limit yourself to peanut butter cookie dough. Try adding cacao for chocolate plant-based ice cream, or frozen strawberries for strawberry ice cream. Sometimes I even get creative and make chai spiced ice cream, black pepper turmeric ice cream, and even beet ice cream! The possibilities are endless. Prep time: 20 minutes Freeze time: 30-40 minutes Yield: 4 servings Ingredients 1 can of chickpeas (garbanzo beans) rinsed and drained 3 TBS + 1 TBS of natural peanut butter 1 TBS+ 1...

Instead of resorting to the classic butter, salt and pepper garnish, spice things up! This Plant-Based Spicy Street Corn is tangy, creamy, savory and so easy to make. Serve it as an appetizer at your next cookout, pair it with sangria at your next dinner party, or make it as a quick and easy side dish for dinner with the fam! The heat from this plant-based spicy street corn is balanced out with a creamy, refreshing and completely dairy-free chipotle aioli.  And good news: this time of year corn is not only dirt cheap, but it’s extra fresh and flavorful, to...

Looking for an easy way to stay on track with your whole food plant-based diet? Keep it simple, sweetie, and make blender soups! 

Introducing your new favorite addition to plant-based brunch. This cashew cream cheese is perfect on whole wheat toast, smeared on MamaSezz raw, savory bread, or served as a veggie dip. It's got only 6 ingredients (including water) and it lasts in the fridge for up to 5 days so you can enjoy all week long.  Servings:  5-6 Ingredients: 1 cup raw cashews, soaked overnight  2-3 TBSP water 1/4 cup of lemon juice 1 1/2 tsp apple cider vinegar  2 TBSP nutritional yeast (gives the cashew cream cheese its "cheese" taste) salt to taste  * Optional: top with chopped herbs, chives, or your favorite...