The Happy Gluten Free Vegan

Ah, cheesecake. There really is nothing quite like it, is there? If you’re a cheesecake lover, you might be searching for a recipe that doesn’t contain gluten, eggs, or dairy.

This easy, delicious vegan ricotta recipe is gluten-free and Plant Paradox compliant! And you can whip it up in about 10 minutes!

We recently scored a brand-new waffle maker at a second-hand store, and were so excited that we decided to make waffles for dinner! Normally, we have them for breakfast, but we just couldn’t wait.

Looking for a quick, easy vegan mozzarella cheese recipe to whip up for that pizza or pasta tonight? This is it! It’s gluten-free too!

This sliceable vegan cheese recipe is easy, delicious, nut-free and vegan AIP friendly! Plus it only takes about 15 minutes to make!

If you have a couple of extra potatoes and an onion, some shallots and a bit of gluten-free flour, you can make one of the simplest, yet most delicious meals ever. We absolutely love potato pancakes! Their robust simplicity thrills our palates.

Sometimes it’s hard to know exactly how to cook butternut squash. Sure, you can bake it, but what else can a person do? We recently discovered a butternut squash-based taco recipe that is so delicious we’re still salivating over our meal, hours later. The addition of whipped vegan cream cheese with avocado and fresh jalapeno makes this dish a total winner. And it’s so easy to make! The hardest part is cutting the skins off the squash. But persevere with the task, because the end result will be worth it.

You’re going to flip your lid when you bite into one of these moist, tasty apple cupcakes. They contain both applesauce and grated apples, so they’re ultra-dense and rich. Grocery stores carry a variety of different vegan cream cheese products, but our go-to favorite is Kite Hill. It’s a bit spendy compared to other brands, but worth every penny. These muffins are perfect for the holidays, since they contain cinnamon, nutmeg, and ginger. Heavenly!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

Usually, when we think of millet, we envision birdseed. However, this crunchy, high-protein grain is delicious as a sandwich spread when it’s combined with spicy buffalo sauce and creamy vegan ranch dressing. The consistency is slightly cheese-like, and the flavor is out of this world! You can make the buffalo sauce as mild or spicy as your heart desires.

Vegan and gluten-free cheese has come a long way. Gone are the days of unpalatable soy cheeses with crumbly or rubbery textures. Not only are delicious every day vegan cheeses available, but so are artisan vegan cheeses such as those made by vegan cheese company Kite Hill.

We love our vegan and gluten-free cheese, especially when it’s non-GMO. Parmela’s Creamery, which started out with their signature product, parmesan-style cheese, will not disappoint. Their vegan cheeses are fermented like regular dairy cheese, offering a whole new vegan cheese experience.

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!

Rejuvelac is a fermented liquid that is the perfect culturing agent to make vegan cheeses. Here is vegan cheesemaker Miyoko Schinner’s recipe for rejuvelac.

This gluten-free vegan macaroni and cheese uses no commercial cheese substitute, and is perfect for people who want to keep it simple and clean!

These yummy vegan and gluten-free cheese sticks (stix!) are adapted from the awesome Vegan Zombie’s recipe, revised to make them gluten-free!