Jonesing for some Bitchin’ Sauce but can’t find it, or just want to make it yourself? This copycat Bitchin’ Sauce recipe will hit the spot!

This vegan, gluten-free copycat recipe for the Good Foods plant-based queso is so good, and so easy, that you will want to make it again and again!

This delicious gluten-free vegan cream gravy is surprisingly easy to make, and so versatile that you’ll want to serve it over everything!

This master recipe for vegan pesto can be made with many different types of greens, and nearly any type of nuts or seeds!

This gluten-free, vegan mushroom gravy is so delicious! Have it over portobellos, vegan meat, rice, or mashed potatoes, or for vegan biscuits and gravy!

This tasty Instant Pot gluten-free vegan blueberry topping is perfect for dairy-free yogurt and ice cream, smoothie bowls, oatmeal, and toast. Fresh or frozen blueberries can be used, but fresh ones might require a bit more maple syrup to taste. Make a batch of this sweet topping to keep in the refrigerator for quick breakfast and dessert additions!

This warm and autumnal Instant Pot gluten-free vegan apple cranberry compote is perfect for topping dairy-free yogurt and ice cream, oatmeal, chia puddings, and smoothie bowls. The amount of sugar in this recipe might vary depending on the apples and how sweet they are. The large chunks of apple are…

This applesauce is so easy to make and eat, you’ll never buy store-brand again! The Instant Pot makes it a breeze without heating a hot stove and watching the applesauce boil. Choose apples that are in season for the best flavor, and feel free to mix up the types of apples for unique combinations. Add in a little agave if you have apples that might not be as flavorful, on-season, or if the apples are more tart, like Granny Smith green apples. More often than not, though, the apples are so sweet on their own that you don’t need any additional sweeteners!

You’ve most likely had hummus, but have you tried its sweeter, lighter cousin, baba ghanoush? Baba ghanoush is a lot like hummus, since it has a tahini base. However, instead of adding garbanzo beans, this recipe utilizes roasted eggplant. The result is equally delicious. Our light but zesty meal is easy to make, and perfect for warm summer nights. You can serve it with gluten-free pita bread or with gluten-free toast points sprinkled with thyme, olive oil or vegan butter, and a bit of granulated garlic. We feel confident that you’ll love this dish either way.

An amazing and flavorful sauce for pastas, zoodles, peppers, and rice dishes! If you’re looking for some authentic tasting Italian tomato sauce without the mess and long cook times, this recipe will become a favorite. It’s easy to make in large batches, and stores well in the freezer.

This vegan, gluten-free pesto is absolutely delicious, and 100% plant-based! Your taste buds will thank you as you devour this incredibly rich concoction.

This raw vegan caramel is incredibly easy to make, and it’s gluten-free, too! You can spoon it onto ice cream, spread it on a cake, or eat it with a spoon!

The recipe for 3-ingredient marinara has gotten huge on the web, especially on Pinterest. At first glance, you think that the recipe is simply for easy marinara, but then you read the rave reviews that describe this sauce as “velvety,” “buttery,” and “the best marinara I’ve ever had.” What is a vegan to do? We want delicious buttery, velvety, marinara, too!

We mentioned last week how we are in love with the Conscious Cleanse. It is a cleanse that detoxifies your body, inside and out, as well as your mind and your environment, all while letting you eat all kinds of delicious food.

Naturally vegan and gluten-free, this salsa is so delicious, and quick to make. It’s great to stock up on cans of the below organic tomatoes to keep around the house, so that you can make salsa whenever the mood strikes. It keeps for weeks in the refrigerator when tightly stored.

If you find you’re in a pinch for a quick dessert, or have a large dinner on which to focus, this delicious recipe will make it look like you spent hours on it. Part of the reason it is so simple is because the base, the vegan and gluten-free chocolate cake, is pre-made by Amy’s Organics and available at Whole Foods and the frozen section of most grocery stores. It is delicious, and doesn’t even need to be baked!

We’ve been having fun with Miyoko Schinner’s cookbook, Artisan Vegan Cheese. So far we’ve made vegan and gluten-free sour cream, from a base of vegan and gluten-free rejuvelac. One of the things we love so much about this next recipe is how quick and easy it is. This is the perfect option for when you’re running late starting dinner, or just want something quick and easy so that you can relax the rest of the evening.

Miyoko Schinner is the undisputed queen of vegan cheeses and other vegan alternatives to dairy products! We’re excited to share her vegan sour cream recipe!

This recipe is so delicious, it is like pumpkin cheesecake in a bowl. It takes a little preparation because, whereas traditional pumpkin cream cheese dips call for sour cream or Greek yogurt, we are using our own vegan cream recipe. While it is easy to make, it is an extra step, so factor in a little extra time into your preparation.

We love red enchilada sauce, whether it be on burritos, tacos or actual enchiladas. The spicy tomato flavor is so warming, and the perfect element to hit the spot when you’re craving mexican food. The problem with most pre-packaged enchilada sauces on the market is that, not only do they contain gluten, but they contain MSG. Yuck!