10 Delicious Vegan Recipes

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)
For the crust:
1 tablespoon ground flax
2 cups oat flour*
1 cup almond meal
1/4 teaspoon cocoa powder
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These adorable vegan blueberry pop tarts are bursting with sweet berries and scented with a hint of lovely lavender!
CRUST
1 cup all purpose flour
A pinch of sea salt
⅓ cup cold, solid coconut oil*
3 to 4 tbsp ice water read
Vegan cheesecake with a salted caramel fudge sauce topping! This ultra creamy cheesecake is so much like the ‘real thing’ you will hardly believe it. Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth!
Full instructions are in the recipe card below, this is just a summary of the process.
Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
Add macadamia nuts, pitted dates and dessicated coconut to a food processor and process into a sticky dough. 
Place into the prepared springform pan and press down firmly into a pie crust. Place into the freezer to set while you work on the filling. 
Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth.  read
This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It’s the perfect dessert which is not too sweet and it contains a delicious granola crust. The recipe of this mango tart is vegan, gluten-free, refined sugar-free, and easy to make! Well, here are four reasons:
This dessert is light and won’t make you feel full and heavy.
The pie is vegangluten-free, and refined sugar-free.
It’s versatile as you can make it with other fruits of choice (e.g. berries or apricots).
It can be made soy-free and actually turned into a no-bake mango cheesecake read
Vegan Chocolate Mousse with Aquafaba (chickpea water)! It’s very easy to make, delicious, fluffy, airy, chocolate-y and so comforting! If you like chocolate mousse and you would like to try a vegan version of it, this recipe is for you! This vegan chocolate mousse is made with aquafaba and is very, very easy to make. It’s fluffy, airy, light and absolutely delicious. Aquafaba is the water in which chickpeas have been cooked. It has a viscous consistency and is composed mostly of carbohydrates and proteins which have migrated from the chickpeas to the water during the cooking process.
You can use aquafaba as a replacement for egg whites to make vegan meringues, macarons, chocolate mousse, French toasts, mayonnaise, omelet, burger buns and more! read
These are hands down the best vegan pumpkin cookies ever! Soft, bakery style pumpkin cookies with a tangy and sweet white frosting that tastes like cream cheese frosting (with no cream cheese!). Best of all, they’re easy to make in 1 bowl. In a large bowl, cream together the vegan butter and sugars until creamy. I used Melt brand here, but also like using Earth Balance and Miyoko’s brand. Now add the pumpkin and vanilla and mix until combined. I used a hand mixer but you could use a large wooden spoon, your arm will get quite the workout!  read
This apple streusel pie is vegan, gluten-free, refined sugar-free can be made nut-free, and even grain-free. It’s incredibly delicious and will make your kitchen smell like heaven on earth.  The filling consists of delicious sweet apples, cinnamon, coconut sugar, lemon juice or lime juice and a little bit of tapioca starch. You can also add raisins, rum extract, and vanilla extract if you like. Enjoy this vegan apple pie with dairy-free vanilla ice cream on top because the combination hot/cold is simply unbeatable. read
This Vegan Oreo Cheesecake is a decadent, dreamy, dessert that will not disappoint!  Rich and creamy no-bake cheesecake filled with Oreo cookie crumbs on a sweet and crunchy crust made of crushed sandwich cookies!
You will LOVE this Oreo Cheesecake because it’s…
dairy-free, nut-free, and can easily be made gluten-free too. 
quick and easy to make.
perfect for summertime since it’s no-bake and won’t heat up the house.
loved by all and will have the whole family jumping for joy!
What you will need to make a vegan Oreo Cheesecake…
Oreos – or any sandwich cookie for the crust.  One full 14.3 oz package of regular of double stuffed Oreos or a gluten-free equivalent like K-Toos or Glutino gluten-free sandwich cookie.  (You will need 2 containers of these since they come in 8 oz packages
Vegan Cream Cheese – for the cheesecake filling. You will need two 8 oz packages or 2 cups total of my homemade vegan cream cheese, or Tofutti or Trader Joe’s brand non-dairy cream cheese.  The brand of cream cheese that you use will greatly affect the flavor. 
Refined Coconut Oil – to hold the cookie crumb crust together and to help the cheesecake filling firm up.  Make sure to use the refined coconut oil so it doesn’t have a coconut flavor.  You could swap out firm vegan margarine, but coconut oil works best.
Sugar – to sweeten the cheesecake.  Any light-colored granulated sugar will work.
Lemon Juice – to balance out the sweetness and for acidity to help the cream cheese set.
Toppings – to decorate the cheesecake.  Additional Oreos, crushed Oreos, vegan whipped cream, or vegan buttercream frosting work well to decorate the top. 
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Vegan lemon blueberry cheesecake – this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! The filling is made using silken tofu (hear me out!), cashews and coconut cream, with a little flour and cornflour to thicken in place of the eggs and plenty of lemon juice and zest to add that cheesecakey tang.
You can’t taste the tofu at all, it just helps to provide a silky smooth texture and is low fat and high protein as a bonus! You need to get firm silken tofu which is the shelf stable kind, not the kind you would find in the fridge section. Most supermarkets have it, or you can easily find it online. Obviously the most important part of a cheesecake is the base (no crustless cheesecakes here please!), a biscuit base is of course the best kind, so that is what I have gone for here. I used supermarket own brand digestive biscuits which appear to be vegan friendly (McVities are not) to keep things traditional, but you could also use gingersnaps, Biscoff, Oreos or another vegan friendly variety. read
 Biscoff Vegan Marble Cake . Do you love Biscoff cookie butter as much as I do? Because it’s so delicious and addicting!
Dry Ingredients:
All-purpose flour
Cane sugar (or white sugar)
Baking soda
Salt
Wet Ingredients
Avocado oil (or any other vegetable neutral oil)
Dairy-free milk
Lemon Juice
Vanilla extract
Biscoff cookie butter read