Vegan Cinnamon Roll PumpkiPie

No, 3rd times not a charm, that would be 4. That is what it took before I loved this vegan pumpkin pie. Would you believe that I am not really a fan of pumpkin pie? Ive never liked pumpkin pie because I have always found its too strong of pumpkin flavor, too bland almost. I also cannotΒ stand overly soggy, wet or too loose of pies. So many of them are too blob-like and fall apart when you cut into them, almost too much like pudding. Nope, give me a rich, firm filling please. That is how pie should be to me. This one is smooth and creamy, yet holds its shape.

Its not very easy making perfectly round swirls. I suck at it. But, whatever, it tastes delicious and thats all that matters. Plus, it looks really much prettier when cut….

So, I wasnt even planning on creating a pumpkin pie recipe until I started getting some requests from you guys for one. Thanks for the pressure, haha! I received emails, Facebook comments and messages and people on Instagram asking for one…..soooo I figured I better revisit pumpkin pie, but create it to be one that I would love. And let me tell you, this one I love. It has an amazing, rich cinnamon flavor, and the creamiest, dreamiest texture.

Look how dreamy, creamy the batter is after blending….

Obviously, I created a slightly different twist than most pumpkin pies out there. I wanted to give it a little twist.VeganCinnamon Roll Pumpkin Pie. I got this idea to do a more richly flavored cinnamon pumpkin pie and then add a cinnamon roll style drizzle on top. I remembered myCinnamon Roll Spice Oatmealwhere I did the coconut butter cinnamon roll glaze on top and knew that would be just perfect inspiration for a pumpkin pie. This will definitely remind you of classic pumpkin pie with a cinnamon roll twist. It is sure to be a showstopper with your Thanksgiving guests.

My pumpkin pie contains a couple of ingredients that you probably have never seen in pumpkin pie before, at least I havent…..walnuts and sweet potatoes. The use of walnuts gives the filling the MOST amazing, buttery richness to the pie and the sweet potatoes make it creamy and have a stronger depth of flavor.

I tried two different versions of this pie, a nut-free one originally, using sunbutter and then of course, with walnuts. But after having people taste-test it for me, we all agreed that the walnut pie was infinitely better. The sunbutter was just too strong. The walnuts however, you cannot taste at all, just a buttery richness. This pie is gluten-free and just8 ingredients(+salt), all of it, including the icing!

This pie is simple to make. I created a quick photo tutorial collage for you. You basically just make your crust into the food processor and press into a sprayed pie dish. Then you blend all of the filling ingredients and smooth out the batter. Bake for about 65 minutes and let cool. You will need to refrigerate it over night, so it gets nice and set.

Other bloggers pumpkin pies:Simple Vegan Pumpkin Pie with Pecan CrustandFruit Sweetened Pumpkin Pie.

For me though, we are eating this one below, obviously, lol!Β Please leave me feedback below and leave a star rating after you make it! You can also tag me with a photo [email protected] dont forget my tagthevegan8!

Cinnamon Roll Pumpkin Pie made with just 8 ingredients, is vegan, dairy-free, gluten-free and oil-free!

1 3/4 cups raw walnuts (185 g, use scale for accuracy)

1/4 teaspoon + 1/8 teaspoon fine sea salt

1 15 oz can pumpkin puree (or 1 3/4 cups)

1/4 cup cooked, mashed sweet potato

(This was more for presentation purposes, so feel free to skip if you like)

2 tablespoons water or plant-based milk

4 tablespoons liquid melted coconut butter (melt in microwave to complete liquid first, then measure)

You need to make this pie the day before you want to serve it, so it has plenty time to cool and firm up in the fridge. It needs a full night (8 hours or so) to firm up. I have only tested this recipe with the above crust, so please dont ask me about other crusts. I dont want to give you false cooking times/directions without having tested any others. Mine only suggestion would be to follow the same directions I have listed below, with

crust, just to make sure it doesnt burn. The pie takes 65 minutes to bake, so the crust should be protected.

Have everything prepared BEFORE you start baking. The pie is super easy to make, Im just very detailed with instructions, as always to help you. You will need foil strips for the crust, so have those ready.

Cook your sweet potato first. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft. Let it cool some before proceeding.

your walnuts to a food processor and process into a flour, which should take about 10 seconds, not long. You dont want anymore large pieces of walnuts, but dont want it to turn too wet either. Add the cornstarch, salt and cinnamon and pulse just a few more seconds to blend. Add the syrup (starting with 3 T) and pulse just until it forms large clumps. Add syrup, 1 teaspoon at a time if needed, until it has formed the large clumps as in the photo. You should be able to press the dough, and it hold, with your fingers.

Preheat your oven to 350F degrees and spray a 9 inch pie dish with nonstick spray. Do not skip the spray! Press your dough into the greased dish, flat and evenly across and going up the sides. Make sure its even around the sides and

For the filling, add the ingredients in this specific order[/b]. First, add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you dont have one, I dont think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until completely smooth. Then add the cornstarch, cinnamon, pumpkin pie spice and salt. Blend until the cornstarch is totally blended in. Then add the pumpkin and sweet potato and blend until completely smooth. Make sure you peel the potato and mash with a fork first, then pack a 1/4 cup and level off. You will need to scrape the sides and stir around the bottom of the blender because it will be thick and you need to make sure its smooth. Blend again for several minutes until it becomes completely smooth and creamy, like a pudding consistency. Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides.

(set your timer!) on the center rack and then remove to cover the crust edges of the pie (see photo). You MUST do this or the crust will burn. Remove after the 10 minutes and cover straight double-folded pieces of foil about 8 inches long, placed on top of the crust, going around the pie. Do your best to just cover the crust and not too much of the pie batter. The kind of dish I used, I simply laid them flat on top. If you have a different type of pie dish with a steeper edge, you may half to fold it over the sides. Refer to photos for example. After covering the crust, bake for an additional

(set your timer!), thats 55 minutes total so far, then add one large loosely placed piece of foil over the whole pie. Just slip it right in there, no need to even remove the pie. This is done after the additional 45 minutes to prevent excessive browning on top. Keep an eye on it. Now, cook 5-10 more minutes with the foil on top, which will be 65 minutes total or until a toothpick inserted in the center comes out basically clean. It shouldnt be covered in wet batter, but a

amount of batter on the very bottom of the toothpick is fine, you dont want to over-bake it, but want it set.

I removed mine at exactly 65 minutes

. Your oven may vary though, so check it after 5 minutes with the foil on top. It will finish slightly cooking as it cools and will firm up in the fridge. Let cool to room temperature (1-2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture.

Keep stored in the fridge until right before ready to serve, so it stays firm.

If making the cinnamon roll drizzle, wait until before serving the pie to drizzle on. To make, you need to do this over the stove in a small pan, as it didnt work very well in the microwave. Add the water, syrup, salt and cornstarch to the pan and whisk until smooth. Turn over medium-low heat, once just warm, add the melted coconut butter and whisk just for a few seconds until it just starts to thicken. Remove immediately and pour in a cup. Keep at room temperature until ready to use/serve the pie. I added mine to a ziplock bag and cut a tiny corner off to drizzle it on, as its very thick. I like the So Delicious brand of Lite Cocowhip for the whipped cream.

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Love your twist on pumpkin pie, Brandi! This is such a beautiful and delicious twist on a classical pumpkin recipe. All the ingredients are just so good, especially the walnuts, those are one of my favorite nuts. I bet it adds a nice crunch to the to the dough and filling. You really know how to make a beautiful topping with the cinnamon roll Drizzle, looks delicious and so inviting to eat the whole pan! πŸ™‚ Gorgeous pictures as always and the dark style in those pictures, stunning!

Thank you so much Florian! You are so sweet! Thank you for the compliments. The walnuts made the filling so rich and buttery and blending them up made it richer and super smooth. It really does taste like there is butter in the pie! I tested this pie with sunbutter and even macadamia nuts (that one didnt even make it to the oven b/c the taste was too strong, lol) and ultimately the walnuts won over the nut-free sunbutter, much moreso!

My daughter made this pie for my this thanksgiving and it was great! Definitely recommend this pie for anytime time or the year!

SO very happy to hear that it was such a hit, thank you for the awesome review!

I have been waiting very impatiently to see what sort of amazing pumpkin pie creativity you were going to pull out, but I never in a million years guessed CINNAMON ROLL pie!! Just the thought of that is heavenly, and the pictures are even more incredible! I love the sweet potato you snuck in there, blends right in and Im sure it makes for a great texture! Your swirls look amazing, plus this pie will be sliced and devoured so fast people will barely see them πŸ™‚ Thank you so much for giving my pie a little mention too 3 You always amaze me Brandi!

Thank you so much Natalie!! So glad you loved these pics! Yes, I had the idea a couple of months or so back and it took some work to get it right, mainly the texture. I hate soggy pies. The sunbutter was my original plan and what I intended on posting, but my taste testers, including my hubby, didnt love the taste. SO, I knew I wanted to go back to nuts then, for a buttery taste, that the sunbutter had failed to do. The combo of the walnuts and sweet potato both solved my texture and flavor issue for the filling. WIN!

Well now youre just teasing me here πŸ˜‰ I guess everyone wins…I think I may be a pie lover with all these amazing pie recipes Ive seen! Wooza and yum!!

Thank you Rebecca and your comment on Facebook made me laugh!

I made this pie as soon as it came out. As you all know when Brandi makes a new recipe, I stop everything Im doing and make whatever it is because I know it will be awesome. This cinnamon pumpkin pie is no exception. It is so much better than the ordinary pie – I would expect nothing less than perfection. Its like a hint of cinnamon roll – buttery, rich and creamy. Also, a much better and firmer texture than regular pumpkin pie thats much of the time so mushy. There are a couple of secret ingredients that bring it up to the heavens. I could not keep my face out of the blender. My son and puppy loved the filling too. This will be your favorite pumpkin pie once you take the first taste.

You are so awesome Estee! Wow, thank you so much for making it already!! Im so glad you loved it and I loved your pics you shared of it on Facebook and too cute about your puppy loving it too. Just wait until you taste it after its completely firmed up! Thank you for the feedback and for your kind words!

Im glad you didnt give up after 4 try of making this delicacy!! I love the unique twist you added to make this recipe even tastier then regular pumpkin pie! So yummy!

Thank you so much Bethany! All the trials were worth the end result, but I swear, during them I thought Id never get it, lol.

Holy moly!!!! Ok, I remember those delicious cinnamon roll oats and I loved them!!! This certainly does look rich and heavenly. I love how different the filling is – Im not surprised that you came up with an epic alternative to the standard pumpkin pie. I hated pumpkin pie as a kid and the only way I would eat it was if it was covered in whipped cream! But this?! This I could devour!!!

Making a good pumpkin pie is definitely an art. My family loves it so much that I was forced to master it – haha! This is such a creative version of pumpkin pie, Brandi. Well done!

Thank you so much Linda! I know what you mean, my readers kept asking me for one, so I kind of HAD to create one, haha! Pumpkin pies are much harder to perfect without eggs than I ever thought. Plus, Im super picky about the texture, so it took a few trials, but the final result is to die for, so it was worth it!

Soo…I think I shall come to your table for Thanksgiving. Sound good? πŸ˜‰ THIS…yes.

this has got to be the BEST combo ever!!!! its beautiful and I cant even imagine how delicious this was! I LOVEEE cinnamon rolls but over pumpkin pie like this I mean SERIOUSLY YUMMM!!!!

Aww thank you so much Michele! So sweet of you!! It was soo good!

Im still giggling at our recipes lately! And pretending we lived near by so we could have one giant pie party. Of course wed schedule a 10 mile run because wed eat so much pie. And then follow it up with tacos. Because duh! I love this twist on the classic! Cinnamon is a winner for me, as you can tell! LOL Great job as always!

I know, we are non-identical twins, lol!! Tacos followed by pie sounds like a fantastic idea to me, lol!

Where do I find coconut butter? All my husband could find at Whole Foods is Earth Balance coconut spread. Will that work? Thanks!!!

Hi April! Coconut butter is actually at whole foods where the nut butters are. Its not like dairy butter in the cold section. Its simply shredded coconut pured into a butter. You can leave it off if you want, its more for presentation, not taste. Let me know how the pie turns out!

June @ How to Philosophize with Cake

That looks amazing! Plain old pumpkin pie is great, but with cinnamon roll flavor added? Yesss! Sounds awesome–and even better that its vegan, of course πŸ™‚

This looks incredible! Love the added cinnamon goodness in here! Just the way I like it!

Thank you so much Jenn! The more cinnamon, the better, haha!

Wonderful photography with wonderful combinations!

We made this for thanksgiving and it was phenomenal. Awesome. Perfect. Wonderful. I could go on. And on! Best pumpkin pie Ive ever had–and I love pumpkin pie! Yummy recipe girl!

Oh my goodness! I cant believe Ive only just seen this. It looks soooooooo incredible Brandi. I am totally obsessed with cinnamon rolls, so a cinnamon roll pumpkin pie sounds like heaven. This is one amazing recipe! Deeeeelicious!!! πŸ˜€

Haha I cant do perfect round swirls either! So hard and Ive usually had too much coffee that I just cant keep my hands steady long enough πŸ˜‰ This pumpkin pie sounds delicious! Love, love,love that you added cinnamon to it. Everything is better with cinnamon! Beautiful pictures Brandi!

This is just so WIN on so many levels!!! Cinnamon Rolls are a classic that never go out of eating style πŸ˜€

I know Ive said it before, but WHAT AN AWESOME idea!!! Love the combo and the drizzle on top looks delicious!

Thank you so much Anjali! So sweet of you!

this recipe looks phenomenal – so rich and flavorful! Jason wants a pumpkin pie for Christmas, this one just might be it! πŸ™‚

Pumpkin pie all day long! This looks amazing, Brandi. I just so happen to have all of the ingredients in my pantry. Yippee!

You are a genius Brandi, I love the combo of the mashed sweet potatoes with the pumpkin puree plus the flavors are excellent!

Thank you so much Michelle, you are so sweet πŸ™‚

Oh. My. Gosh. Brand! This is amazing !!!! I made it this morning for our family Christmas dinner tomorrow…I just had a sample to be sure it set up…there are NO words to describe the yumminess of this recipe! Im not a pumpkin pie lover, but this…THIS !!!! Wow. I will say after 65 minutes total cook time, my toothpick came out wet, so I kept it covered, baked another 10 minutes. Toothpick still came out wet, yet the filling was pulling away from the crust, so I took it out, cooled it two hours without the cover, then refrigerated it four hours before sampling. It set up perfectly! THANKYOU for your efforts. This is perfection.

Wow Carol!! Im so happy to read this amazing feedback! So thrilled you loved this so much! I agree too, Im not a pumpkin pie fan, so I had to create a version I would love, so glad you loved it. Yes, some ovens take a bit longer, glad you made it work. Thank you Carol so much!

PS, it was a hit with my Carnivore family! Had some left, and introduced my Vegan friends to it yesterday after our luncheon… they swooned!

So wonderful to hear that, thank you Carol!

I made this for Christmas and I only got a small bite (that I stole from my 3yo). Ill have to make two next time! My neighbor (gluten free) loved the crust the most and is going to use it for all of her pies! Oh, btw, I am the only vegan in the bunch!

Oh wow, thank you so much Katy, and so sorry I missed this comment from before!!

Hey Brandi! I made your wonderful amazing pumpkin tart & used home-made Musque de Provence pumpkin puree & home- growned my pumpkin too! I am pretty new to pumpkin tarts & loved your version so much! All of my friends & family loved every bite! I also gave them your blog adresse! xxxx

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Helo Brandi, Thank you for your wonderful recipes. Concerning the Cinnamon Roll Pumpkin Pie , do you think I could use a Springform pan to bake this pie in? Thank you for your time, Donna

Hi Donna! I have not tried it in a springform pan, but I would think it would work fine. It will definitely prevent the crust from burning that way, too. Im just not sure how it will affect the cooking time since Ive only tried it as listed above in a traditional pie pan. I would think it would take longer to bake, so just look for a clean toothpick. Let me know how it turns out!

My hubby loved this pumpkin pie–the first vegan one he has actually appreciated! I left off the swirls and fluff on top as it was already VERY rich. So tasty that I must make it for another special occasion soon. Thanks so much for making your recipes easy to follow with no oil or eggs. And most of all for making them available online. Ive shared your website with a number of family and friends.

Thank you so very much Marilyn, so very happy to hear you all loved this pie! Thank you for sharing my site as well, that is so appreciated!

Brandi, This pie was the hit at my Thanksgiving dinner! With my sensitivities and my nephews extreme allergies, we hardly get to enjoy desserts. This was so delicious and really ended the day with a sweet bang! Thank you!

Thats so wonderful to hear Nicole! So happy you all found something that met your needs and satisfied your taste buds! Thank you so much for the lovely review and letting me know!

I made this for Thanksgiving and everyone LOVED it! Sadly, there was not a crumb left over and had there been I wouldve eaten it with haste. I have to tell you — my mother (not even remotely vegan but a phenomenal cook and is not one to give out undeserved praise) sent me a text later that night that said, I was thinking about your pumpkin pie…it actually had better and more intense flavor and body than conventional pumpkin pie. It had impeccable flavor, very smooth texture, was perfectly spiced and had a wonderfully intense pumpkin flavor! In ALL honesty it was the THE best pumpkin pie I have EVER eaten. That was the highest praise and sealed the deal that this will be our Thanksgiving pumpkin pie from now on! Except next year, Ill make two or three!

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Hi! Im Brandi, a wife and mom behind this blog who healed my husbands gout and my digestion issues through a plant-based diet. Im not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. Youll find lots of baked goods here, as Ive been a baker all my life, its my passion!

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The Vegan 8Β© 2018 Privacy Policy

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Vegan Old-Fashioned Iced Oatmeal Cookies

Vegan Old-Fashioned Iced Oatmeal Cookies

Vegan Old-Fashioned Iced Oatmeal Cookies

Vegan Old-Fashioned Iced Oatmeal Cookies

Vegan Old-Fashioned Iced Oatmeal Cookies

Annndcue the drooling. These cookies need to come with a warning. Like, I seriously cant get over how incredibly delicious they turned out.Β I have so many fails in my kitchen when testing recipes. So many. But sometimes I have a successful recipe that even blows my own mind. Haha! These cookies are a perfect example. TheseVegan Old-Fashioned Ice Oatmeal Cookiestotally blew us all away at my house. They are that good.

I did the icing a couple of different ways. The full icing is of course the classic look of the Iced Oatmeal Cookies we ate as kids from the Mothers brand or similar, but I have to say, the drizzle effect looks so much more pretty to me!

My weakness is cookies. I dont struggle with wanting to gorge myself with things like candy or ice cream.

But. Cookies. I was nicknamed the cookie monster at one of my old jobs years ago because I ate them daily and apparently was in somewhat of a trance while I ate them, lol! I think thats why one of my specialties has always been at creating cookie recipes because I am so passionate about eating them! Now, that made me laugh out loud just now. Even one of my readers, Liz, told me this past week that she never was a big lover of cookies until my blog and now makes them all the time! Sorry toturn you into a cookie monstertoo, Liz 🙂

My point is that these cookies are so darn nostalgic and trance-worthy, hahaha! I exercise and eat really healthy for my meals, so I will happily enjoy my cookies. No shame in my cookie game.

These cookies are the result of a little survey I took on myFacebook pageasking which recipe to post next. It was between theseIced Oatmeal Cookies, Strawberry Shortcake and Gluten-Free Chocolate Waffles.

My goodness, you all mean business with wanting the oatmeal cookies, lol. There was 300 comments and it took me forever to count them all and since several comments didnt specify an exact choice, I obviously couldnt count those. So, while the waffles got some votes and the Strawberry Shortcake got an admirable71 votes, the cookies got over 200so I just stopped counting them when they were the clear winner. Lol. I had to get back in my kitchen.

Since there was such a high demand for these cookies and a couple of requests regarding allergies, I worked endlessly in my kitchen creating2 different versions and 4 different icing choicesso that everybody could make these. Am I good to you all or what? 🙂

Guys, the originals are made with white flour, butter, lots of sugar and the store versions are of course full of processed ingredients. My version is SO much easier, so much healthier and yet, taste so similar?! Maybe they are magic cookies?

I have to admit though, it took a few trials. My first couple of attempts were way too puffy and looked and tasted nothing like the classic ones. As you know, when I create a classic recipe on my blog, especially desserts, Im trying to make it taste like the original as possible. Because, after all, its that classic taste we all loved growing up and making a version that looks and tastes nothing like the original is obviously pointless…or it is entirely not deserving of the same cookie title as the classic.

I ultimately had success doing a modified version of myOatmeal Raisin Cookieson the blog.

These amazingly nostalgicVegan Gluten-Free Old-Fashioned Iced Oatmeal Cookiesrequire JUST 6 main ingredients for the cookie base and 2 for the icing, so 8 total (+salt):

I kind of still cant believe how much they look and taste like the original but made with completely different ingredients! I swear, these are every bit as delicious and so much less guilt eating them. Its been so many years since Ive had one of the classics, so I cant say if they taste identical, but they are so damn good and close that it doesnt really matter. They are just delicious!

These bake up and spread round and flat just like the originals and are wonderfully chewy like the original. The cashew butter, oats and rice flour really give them that awesome chew.

I always make my own cashew butter at home because it is so easy and cheaper. Plus, its so hard to find store versions that dont have added oil. You do need a strong food processor though in order for it to work properly. I use my food processor on a near daily basis, so it is an incredible investment. I use it for dips, hummus, all nut butters, sauces, you name it.Here is the one I love!

These beauties are soft, with an ever-so-slightly crispy edge and a decadent, rich and chewy center. Oh gosh. Im salivating just typing that out.

Now, guess what? Before any of you start panicking that there is cashew butter and you or your kids are allergic to nuts, I also tested and created anut-free low-fat version.

TheseLow-Fat Iced Oatmeal Cookiesare truly delicious as well, so make these if you are needing to watch the fat or nuts! But, if you are not watching your fat intake, then please, please make this version, as they taste incredibly richer and yes, are better, obviously, than the low-fat version! They are so good, I just cant stop going on about them, lol.

Enjoy and be sure to leave feedback below after you make them! Be sure to tag me on Instagram and dont forget my hashtagthevegan8so I SEE them!

Now, step into my kitchen and see me make these yummy cookies!

The absolutely most delicious OLD-FASHIONED ICED OATMEAL COOKIES made vegan, gluten-free, oil-free and just 8 EASY ingredients! Nostalgia at its best! Dairy-free cookies that will blow away you and your guests! Made with oats, cashew butter and maple syrup.

1 1/2 cups (150g) old-fashioned GF rolled oats, NOT quick oats

6 tablespoons (60g) white rice flour, do not use brown, they will crumble

Classic white full icing (This will yield the best most classic result and is enough to fully frost 18 cookies. For a lower sugar option, only do half the recipe for the drizzle effect)

2 tablespoons (30g) canned lite coconut milk, can shaken well first

1 cup + 2 tablespoons (140g) powdered sugar, sifted if it is lumpy

Please understand that other milks tested…soy, almond, rice ALL made a thinner, less white frosting that did not dry as well and is NOT recommended. Something magical about coconut milk that works best.

Low-fat AND coconut-free icing (this was my favorite for the drizzle effect & the one I used in the photos. It has a delicious cream cheese flavor)

4 teaspoons (20g) soy or almond dairy-free yogurt

1/2 cup + 1 tablespoon (70g) powdered sugar

Unrefined sugar AND nut-free icing (this obviously has a coconut flavor and is more yellow than white and is for drizzle only)

1 1/2 tablespoons (30g) maple syrup, room temp

1 tablespoon + 2 teaspoons non-dairy milk, I used coconut

Unrefined sugar AND coconut-free icing (my least favorite for these cookies and I ONLY recommend the drizzle effect for this version)

2 tablespoons (40g) pure maple syrup

4 tablespoons (64g) raw cashew butter

2 teaspoons any milk to thin, I used coconut

NOTE: I make my own cashew butter for all of my recipes. It is very easy and works so well in my recipes. You do need a good quality food processor.Hereis the one I use for a ton of my recipes! Just add 2 cups raw, unsalted cashews to a food processor and process for 5-10 minutes. You will need to scrape the sides and break up chunks a few times, but KEEP GOING and processing until it is very smooth and runny like a drippy almond butter. It should be soft almost like a buttercream frosting, not super thick and stiff. If it runs off a spoon easily, then it is ready. Let it cool before using in the cookies.

Preheat the oven to 350F and line 2 large sheet pans with parchment paper.

To a large bowl, add the oats, white rice flour, cinnamon, baking soda and salt and stir well.

Pour the maple syrup and cashew butter over the dry ingredients and stir for a couple of minutes until it all comes together into a very thick and sticky batter.

Drop by large spoonfuls (about 2 tablespoons) onto the pan, placing 9 on each sheet, spaced about 2 inches apart as they will spread a lot. With damp fingers (dipped in water), press the cookies down to about 1/4 inch thick and form a round shape with your fingers in a patting motion and round out the edges. The batter will be way too sticky to roll into balls. Please refer to my video above for a visual. This is an important step for how the cookies bake up beautifully and round and flat.

Bake one pan at a time on the center rack for 12 minutes. The cookies should have spread nicely and have a beautiful crackle and light golden top. Cool for 5 minutes on the pan and then carefully transfer them to a cooling rack with a spatula. Do not use your hands to pull them off. They will firm up as they cool, so let them cool!

For the classic icing (this was my favorite), add the powdered sugar and milk to a small bowl and whisk until completely smooth. It will seem too dry at first but keep whisking and it will come together. Do not be tempted to add more milk! It should become thick and white. Ice the cookies quickly as it does start to dry out fairly quickly. Use a spoon to dollop each cookie and spread out with the back of the spoon. Or, for a less sugar topping, add the icing to a baggie, cut a small tip off the corner and drizzle it on. FYI: I used the yogurt version for the drizzle. Please place the cookies in the fridge to allow the icing to set quickly and then you can either store them at room temp or fridge. I place a piece of parchment paper in between each layer of cookies so the icing doesnt stick to the other cookies.

If using the coconut butter version, melt it gently (if its hard) in the microwave for 30 secs or until warm and soft and is liquidy. Add the syrup, milk and vanilla and mix with a fork until totally smooth and a thick pudding consistency has formed. Add to a baggie and trim off a small corner and drizzle on the cookies. Place in the fridge to set.

If using the cashew butter icing version, add the ingredients to a small bowl and mix with a fork until smooth. Add to a baggie and trim off a small corner and drizzle on the cookies. Place in the fridge to set. This will not harden as well as the powdered sugar version and it wasnt my favorite. The cashew flavor is strong, which is why I only recommend drizzling, not completely frosting.

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Vegan Caesar Smashed Chickpea Sandwich

Cue the drooling AND all the nostalgic after school cookie in the car snack memories right along with it!! Omg you nailed it. Of course Im not surprised, but they look absolutely perfect from the texture to the icing to the little bits of oatmeal cookie peaking through the sweet white tops. I havent had the store-bought kind in forever, but Im actually pretty positive yours would blow the original ones right away with that lovely golden color and so many favorite ingredients too! I cannot believe how many options you have here, your house must be full of cookies right about now (be right there haha!). So two cookie version and 4 icing version…that means I will need to make approximately 8 batches to fully experience the iced oatmeal magic then! Cant wait to see what you have coming with the low-fat version, but my diet/fat intake always has room for cashew butter and cookies–I make sure of that πŸ™‚

I seriously DIED laughing at your comment about my house being full of cookies and you coming over, hahaha! Yes, Ive made SO many and eaten so many, lol. But, all in the name of testing of course πŸ˜‰ Its a dirty cookie job, but somebodys got to do it, LOL! Yes, 8 batches, hahaha, you are killing me today!

Yum! I have now made about 5 of your recipes and they have all been amazing so I cant wait to also try these! Do you have a food processor youd recommend to make nut butter?

So sweet and wonderful to hear Marie! I use this one and love it!

These beauties are soft, with an ever-so-slightly crispy edge and a decadent, rich and chewy center. Oh gosh. Im salivating just typing that out. When I read your cookie description I smiled big time and nodded my head in agreement. It makes me feel such a kinship to read such comments from other foodies. (Though I must say Im not so specific as to be a cookie monster, more a general baked goods monster!) This past Saturday I returned from a monthlong trip to England (we usually go every three years to visit my husbands side of the family) and while it was great and awe-inspiring to tour places like Westminster Abbey, St. Pauls Cathedral and Buckingham Palace, it was trying all the different vegan food options while we were out and about (lovingly researched for me by my father-in-law and sister-in-law via Happy Cows web site) that truly got me excited. (In case youre curious and youre ever in England, the best meal I had was at 222 Veggie Vegan in London: Seitan Stroganoff and Chocolate Gateau with a vanilla dessert drizzle (basically vegan-friendly warm custard)…. Im salivating just thinking about it! I would love to try your latest creation but perhaps I should wait awhile since I gained almost five pounds while on holiday! Yikes, but so worth it! πŸ™‚

Thank you so much for your kind words Victoria and Im sorry I missed this comment before! Your trip to England sounds like it was so amazing! Wow!

These cookies are absolutely delicious and so easy to make! I have not had iced oatmeal cookies in a very long time and this recipe is spot on. The texture is amazing and even with the icing, they are not overly sweet. I very much appreciated the video to see how you shaped them prior to baking. Thank you for so many great recipes!!

Thank you so much for the amazing review Angela! So happy to hear you loved them so much!

Do you think I can use almond flour instead of rice flour?

No, almond flour will not work. It is way too moist and the cookies would fall apart. The white rice flour is necessary for the texture and it helps to bind the cookies really well.

Do you think the white rice flour could be substituted for tapioca or potato starch instead?

Hi Grace! Unfortunately, not. The white flour is the only flour in the recipe and the substance. The flour is what gives structure and chew to the cookie. Since tapioca and potato are starches, they dont give the same structures as flours. They always have to be combined with flours to work best. Im sure regular all-purpose flour would work in place of the white rice flour though if you would like to try that and you arent gluten-free.

This recipe came out amazing! I cannot have rice flour, but am also GF, so I substituted the rice flour with 5 tbsp of oat flour and 1 tbsp potato starch. I also subbed in honey for the maple syrup. Iced with the clasic white icing, these were delicious and have the perfect consistency! Thank you for this awesome recipe!

Awesome Grace, so happy to hear that oat flour and starch sub worked well, yay! Thank you so much for the wonderful feedback!

These cookies are so gorgeous. I made them using all purpose flour and almond butter and they turned out beautifully!

Thank you so much Carla! So glad to hear you enjoyed them so much!

These cookies will be our go to oatmeal cookies!! Thank you for all your testing, to come up with this fantastic cookie.

Awesome Tracey! So glad you loved them and they are your now go-to cookies, yay!

There really are no words to describe the amazement of these cookies!! When I first tasted them, I literally laughed out loud because I was so delighted! They are one of, if not the best, cookies Ive ever had! I made 3 batches yesterday for my daughters birthday party and people were going nuts!! (Obviously) I reeeeeally wanted to try them with coffee, so I hid a few away to sample with coffee this morning and O-M-G!!! Brandi, you are seriously a WIZARD!! People love coming to my house to eat because of the recipes you create!! Thank you endlessly. And also, they couldnt be easier to make!!! Thank you!😊

You are such a sweetheart Brooke! This comment seriously made me so happy and I loved your pic on Facebook! I love that everybody loved them so much at your daughters birthday party, awesome!! I know right, they are so good with coffee!! Thank you so much for your kind words!!

Oh, these are SO happening. LOVE a good oatmeal cookie!

I was hopeful that my cashew butter would turn out. Note to those who have never made it, do not use a nutribullet. I tripped the thermal overload on mine πŸ™ Use a blender or a ninja processor or better. It turned out pretty good however one slight problem (user error) I tasted the batter by mistake and the equivalent of 2 large cookies never made it to the baking sheet. It took every once of me to not eat the batter instead of baking it – its one weakness. Next time I make these I am going to make 4 batches worth and freeze them for the future. There is no way these are sticking around for more than 2 days, behold the power of milk and cookies. These turned out thin but very large, almost like those jumbo cookies i remember from childhood.

Hi Chad! So very happy you loved these! I know right, the batter is sooo dang good, its hard not to eat it all right then, haha. Yes, you need a standard large and strong food processor to make cashew butter. I use this one and it makes it in about 5 minutes!

Chad, we had the same problem with the batter!

Haha, yes, the batter is to die for!

Cookies, also my weakness! And youre such a doll making all these kinds of recipe variations! Love the cashew/maple icing ….will try this! xoooxoxox Ashley

Thank you so much Ashley for such a lovely comment! If you love cashews, then you will like the cashew icing. Its definitely different than traditional icing, but is still good!

Good old fashioned oatmeal cookies are deeelish! And these full fat version ones are where its at. If Im eating dessert give me some dessert woman!! Thank you! And yes please.

Yes, these are just like the classic ones I ate as a kid! Soooo good!

Oh, I used to LOVE these cookie s when I was little. I can almost taste them right now! Ill take the ones with ALL the icing please! πŸ™‚

You went above and beyond with all of those different versions! I can only imagine how much fun you and your family had eating all of those cookies. Im going to guess that you had some happy neighbors too. πŸ™‚

I finally made these today and my whole family LOVES them (how could you not?)! Seriously amazing Brandi!

Aww, yay Naomi! Thank you so much for the wonderful feedback! Glad everybody loves them!

I love all of the icing variations Brandi! It was an unexpected surprise – and I do love icing πŸ™‚

Had to review these because they are so delicious. I happened to have a jar of cashew butter on hand so I used it and then followed the rest of the recipe as written. They were such a hit over here, we LOVED them!!!

Yay! Thank you so much Stephanie for taking the time to review these, I appreciate it so much. So glad they were such a big hit!

These look amazing! I cant wait to try them. I was wondering in I can use peanutbutter on place of cashew butter and honey in place of maple syrup?

Hi LeeAnn! Peanut butter should work fine if you dont mind them tasting like peanut butter. They of course will not have that classic oatmeal cookie taste from the original, but should still be yummy. As far as honey though, I wouldnt suggest it. It is SO much sweeter, thicker and stickier than maple syrup and do not believe it would work well in these. If you are looking for a cheaper alternative to maple syrup, I would suggest agave. Otherwise, syrup really is the best and what I use for 90% of my dessert recipes πŸ™‚

So happy to hear that Katreena, thank you so much for the review!

Omg. These cookies are amazing! Ive recently been looking into vegan baking, GF and DF…these cookies are better tasting than regular cookies. I used coconut milk icing and left some uniced for my sugar free friend. Thank you for this incredible recipe Ill be making these year round.

Woohoo, I love hearing that Karen, thank you so much! I really appreciate this review!

Brandi does it again! These cookies are fantastic! Crispy, chewy, sweet but not too sweet, they taste EXACTLY like the bad-for-you old fashioned iced oatmeal cookies I used to eat! And I may have made a double batch of icing hehe!

I loved this recipe! mine turned too thin and crushed hahaha. what made it happen? do you have another option to replace the butter? I will try them again because even they where crushed, they tasted amazing. And I will try another recipe too. thank you

Hi! Are you sure you used cashew butter and not regular butter? Regular butter is oily so it would make them spread/melt too much. These shouldnt be too thin because cashew butter is thick. Im not sure what you mean by crushed. If you did in fact use cashew butter, it sounds like you used a brand with added oil. I only use raw cashew butter that I make myself. Only ingredient is cashews and its super thick as you can see in the video. Let me know what you used so I can help!

These are absolutely amazing and truly taste like old fashioned oatmeal cookies! Will definitely be making these again for my family on Christmas!

Yay Carolyn! So happy to hear that! Thank you so much for the amazing review!

If using the yogurt or coconut milk for the icing, do the cookies then need to be refrigerated?

Hi Ariel, yes, I keep mine stored in the fridge if they will not be eaten within a day. But they are fine to sit out for awhile too for a party or gathering!

Ok I have one quick question. I am most likely going to make these this Sunday to bring into work on Monday and you suggested I make the powdered sugar version for the coworkers. Which powdered sugar one? The one with the coconut milk or the one with the plant yogurt?

I would do the icing with the coconut milk!

I cant believe I didnt leave a rave review last summer for these scrumptious cookies! They are a HUGE HIT with everyone, even those who say GFV baked goods just arent as good as regular. They are consistently chewy with a nice crunchy outside. This morning I knew I HAD to make them again but was devastated to learn I was out of white rice flour. So it was either brave the snowy roads or try sweet white sorghum flour. Im relieved to tell you they were still fabulous with sorghum. πŸ™‚ I even used leftover cashew butter to make your Double Chocolate Fudge Crinkle Cookies. (Im not a big fan of using sunbutter. The cashew sub makes them SUPER delicious!) Those and the Cinnamon Roll Cookies alone make me soooo happy I bought your cookie eBook last year! Have a wonderful Christmas, Brandi! Thank you for the joy you bring to so many. 💜 Im off to make your new gingerbread cake!

Oh, Colleen you totally made my day!! Thank you so much for taking the time to leave such a thoughtful and grateful message, it truly means so much to me! I always love hearing from you! So glad to hear they worked well with the sorghum flour, yay! I think since these are cookies, it is easier to swap flours (as opposed to a cake) and that is great to know. Oh, I cannot wait to hear what you think of the cake!! I really hope you are able to make the main version with the spelt and brown rice flour because it is truly perfect and the most fabulous soft texture. I did list a white flour sub, which is still good, but the texture is not as soft/light because of the higher gluten amount. Anyways, cant wait to hear!

Sorry, Brandi. It looks like I forgot to leave my name in the review above. But thats OK. It lets me leave another 5 star review. Yes, these are THAT FANTASTIC!

I experimented with a few different recipes for healthy plant based cookies for Christmas this year, and these were by far the best. I used almond butter instead of cashew, just because that was what I had at the time, and iced with the classic white icing made with coconut milk, which turned out great. I stored some in the freezer, taking out one or two when I wanted a snack. I couldnt wait for them to defrost, so tried eating while still frozen, and they were even better like this – crisp, crunchy, light and delicious. Great recipe, thanks Vegan 8

Cashew Butter : I have an old Cuisinart from the 80s and it made the cashews into a dough and not a butter. Should I add a bit of water? Also I also tried my Vita mix but it I think it was beginning to over heat.

Hi Marita, that sounds right, it reaches a dough-like stage, but you need to keep processing it as noted and it WILL turn into a super smooth, loose and creamy butter, similar to a frosting texture. You definitely do not want to add water, it will make it spoil faster. Just keep processing. It can take several minutes depending on the processor, but if it reached a dough, you are on the right track. Do not use a Vitamix, they are not good at making nut butters because the containers are too thin, food processor is all I use for nut butters.

These are absolutely amazing!! Its been a long time since Ive had a crunchy, chewy, oil-free vegan cookie. So glad you list weight measurements; otherwise, I wouldve been way off on the rice flour. My omnivore family loved these. I was too lazy to make the frosting, so ended up adding chocolate chips. Yum!

Yay! So happy to hear that Marlene! Thank you so much for making them!

these look so delicious!! I have all the ingredients except cashews, but I do have peanut butter in the pantry. How do you think peanut butter would work ? Ive never tasted a peanut butter oatmeal cookie and am worried about the taste. Any experience in this area ?

Hi Joy! Yes, I definitely would get the cashew butter or make it (I always make mine) because classic old-fashioned iced oatmeal cookies have a very distinct taste and peanut butter, unless you want a peanut butter flavor, will definitely change them. Im sure it would taste good, I just dont know since I havent tried it and I wanted these to taste like the originals, which they crazily do!

Im not the best baker, so I was very happy when these turned out so well. Thank you so much for sharing this recipe. I even followed your advice and made cashew butter from scratch for the first time in my food processor.

Thats wonderful to hear Lindsey! So glad these turned out so well! I always aim to make my desserts easy to follow and bake for even novice bakers πŸ™‚ Thank you for the lovely review!

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Hi! Im Brandi, a wife and mom behind this blog who healed my husbands gout and my digestion issues through a plant-based diet. Im not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. Youll find lots of baked goods here, as Ive been a baker all my life, its my passion!

Grain-Free Vegan Chocolate Chip Cookies

Vegan Vanilla Wedding Cake (Full tutorial!)

Vegan Caesar Smashed Chickpea Sandwich

Roasted Jamaican Jerk Lime Cauliflower and Coconut Rice

Vegan Orange Creamsicle Ice Cream Cups

Spicy Grilled Crab Patties with Aioli

The Vegan 8Β© 2018 Privacy Policy

Grain-Free Vegan Chocolate Chip Cookies

Vegan Vanilla Wedding Cake (Full tutorial!)

Vegan Caesar Smashed Chickpea Sandwich

Roasted Jamaican Jerk Lime Cauliflower and Coconut Rice

Vegan Orange Creamsicle Ice Cream Cups

Spicy Grilled Crab Patties with Aioli

Grain-Free Chocolate Coconut Cookies

The Vegan 8 COOKBOOK REVEAL AND PRE-ORDER!

Vegan Peanut Butter Chocolate Chip Cookies

Vegan O

Finally, a Tahini Goddess Dressing that is vegan, oil-free, rich, creamy and downright delicious. All you need is a whisk and a small pot, you dont even need a blender.

Goddess dressings are everywhere online these days, just google that term and there are billions. So many different versions. The one problem though, for me anyways and several of you, is they are loaded with oil. I dont want to douse a healthy meal or salad with gobs of oil, do you? Those days are over for me. Plus, Ive managed to create dozens of amazing,healthy sauceson this blog, all oil-free and since sauces are some of my most popular recipes with readers, I knew I could tackle on an oil-free tahini goddess dressing too.

This post really cracks me up as I write it because when I first created this dressing, I hated it, therefore I never planned to post it. But, after I let it sit in the fridge overnight, itmagicallyturned into something Iloved. With each day, it grew on me and I loved it more. I guess trying to taste a dressing while its still hot from the stove is just not going to work. Lol! But once it sat overnight and chilled, it was incredible.

The whole reason I created this dressing is because one of my readers, Chen, wrote me on Facebook asking me to recreate her favorite dressing,Trader Joes Goddess Dressing, butoil-free. I had never even tasted a goddess dressing before, so I had to go buy a bottle in order to see what the taste was. Theirs is loaded with oil, I mean, loaded, so I knew it would be a challenge. The next challenge was, I didnt even care for the taste, lol! I found it much too sour for my taste and a bit too strong in the soy sauce flavor. Like, literally, my eyes twitched because it was so sour!

Soooooo, I set out to mimic the basic flavor, but tailor it to my own tastebuds, in other words, make it taste better in my opinion. To me, one thing many salad dressings lack, is the balance of acidity to sweet. I guess my tastebuds just flat out do not like things too sour. They need a small amount of sweetener to calm them down. So, thats what I did here. The Trader Joes does not have any sweetener, but I didnt care. I strongly felt it needed it.

The main ingredients in the Trader Joes are oil, soy sauce, tahini, apple cider vinegar, lemon juice and a couple of others.

So, how to recreate that creamy, thick texture without so much oil? Well, I used a combo of lite canned coconut milk (full-fat will make it taste like coconut, which we dont want!) and cornstarch and heated it to thicken it. Worked like a charm. Its much less fattening, yet totally delicious.

My reader wanted a much healthier, lower fat version of the Goddess Dressing, and I achieved that. My version is just 5 g of fat per serving, versus Trader Joes which is 12 g fat! Win!

So, its a tad sweet, a little salty and a little sour and a good punch of tahini flavor. In other words, a great salad dressing! However, if you are not a tahini fan, try some of my other dressings like myVegan Ranch,Vegan Caesaror one of my absolute favorites, myLemon Pepper Almond Butter Dressing.

I hope you all love thisOil-Free Tahini Goddess Dressing! Be sure to leave me feedback below in the comment section after you make it! You can also tag me on Instagram using my tag thevegan8, so I dont miss it! Or, snap a pic and post it to my Facebook page!

Oil-Free Tahini Goddess Dressing recreated based off the super POPULAR Goddess dressings sold in stores! This version tastes just as rich, creamy and amazing but without the oil!

1/2 cup (120 g) canned lite coconut milk, the creamy milk combined with cornstarch is what thickens the dressing, as the way oil would, while keeping it lower fat)

1/4 cup + 2 tablespoons water (96 g)

1/4 cup + 2 tablespoons (95 g) very smooth tahini (I used Kroger Simple Truth brand)

3 tablespoons (48 g) low sodium Tamari (I used one labeled 50% lite less sodium, if yours has more, you may need to adjust)

2 tablespoons (22 g) apple cider vinegar

2 1/2 tablespoons (32 g) fresh lemon juice (this is the level of sour I loved, but feel free to adjust the day after it has chilled if needbe)

*This is not as sour or as strong in the soy sauce flavor as the Trader Joes version, which I did on purpose. I love this milder version I created with just a touch of sweetness to balance out the flavors. Its just sour enough so my eyes dont twitch and I enjoy eating it on a salad! Feel free to add more lemon juice if you like, more similar to the Trader Joes version.

Also, make sure to use a tahini that you love! I cant stress that enough, no 2 brands are alike, some are downright gross and the flavor WILL affect your dressing, so keep that in mind! If you hate tahini, you could try cashew (use less since its thicker) or almond butter I guess, but it will take on those flavors.

Add all of the ingredients, except the cornstarch, to a small pot and whisk until completely mixed. Now, whisk in the cornstarch until its 100% incorporated and there are no lumps.

Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges and within the pot for 2-3 minutes until it has thickened to a creamy dressing consistency. You do not want to walk away, you need to whisk the 2 minutes because it will thicken quickly. Dont cook too long, as it will just get thicker and thicker and keep in mind, it will thicken more in the fridge.

Remove from the heat, whisk well and pour into a glass jar and store covered in the fridge overnight. It will not have the final amazing flavor until after it sits and chills overnight, so judge it the next day! Trust me on this. Hot tahini sour dressing does not taste good, but chilled and marinated overnight, does. After it has chilled 24 hours, taste and if you want it sweeter, saltier or more sour, feel free to adjust with more salt, lemon juice or syrup. It will get thick overnight, so if necessary add a touch more water or lemon juice. I added just a bit more lemon juice. Enjoy over salads, potatoes, veggie bowls or even myFalafel!

This makes 1 1/2 cups, in other words, a lot!

Nutrition per serving of 2 Tbsp (Makes 1 1/2 cups): Calories: 74 Fat: 5.3 g Carbohydrates: 3.6 g Sugar: 1.9 g Sodium: 163.9 mg Fiber: .9 g Protein: 2.2 g

If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.

Grain-Free Vegan Chocolate Chip Cookies

Vegan Vanilla Wedding Cake (Full tutorial!)

Vegan Caesar Smashed Chickpea Sandwich

I totally want a salad now and I havent even had breakfast! That pour shot is so mouthwatering. I dont know why Ive never thought to actually cook a dressing to thicken it, but why the heck not. Although I cant imagine tasting it warm, that would mess with my mind a little bit, so Im glad you let it chill before judging it too harshly haha! Now you know Im hesitant on tahini, but I love tangy with a little bit sweet dressings and it just looks so darn creamy. Perhaps almond butter or cashew butter could work in there too πŸ™‚

Aww thanks so much Natalie! That pour shot was interesting doing it myself, lol! I really need an assistant on these shoots ;). Yes, I totally think cashew butter would be tasty here, just maybe a tad less since it is much more thick than the runny tahini I used and it is of course, sweeter. But tahini is definitely an acquired taste. Hubby is not really a fan. I like it, but it definitely needs to be prettied up with other flavors. Yes, hot tahini dressing (in this case anyways) was not good, hahaha!

Yes, it is just a gluten-free soy sauce. If you need soy-free, then Coconut Aminos is soy sauce but it doesnt taste nearly as salty or like soy sauce, but a more milder and sweeter version.

O tahini, how I love thee! I go through jars of the good stuff!

Right, its good stuff, as long as its a good brand!

Wow, this is incredible, Brandi. I think I have heard of Goddess dressing before – for sure never tasted it. Now that I see what you did with this, I want to try. Im a big tahini fan anyways and like to put it into a lot of my sauces as well. So this is so right down my alley. Combined with that vibrant salad, its a total winner!

Since my diet is whole foods,plant based, it allows no oil (tahini is high in oil because it is ground sesame seed;very high in oil). Also, coconut is solid oil and saturated fat. That is not allowed either. The only way I can use a dressing is by combining flavors with herbs, mustards, lemon juices,balsamic vinegars with more solid but processed (via home processor) beans such as garbanzo,pinto, black bean or whatever bean preferred. Dressings such as these are savory and good on greens. Avocados are not allowed in my diet because theyare very high in fat content. No nuts are allowed either. Believe it or not, I have wonderful salads with excellent dressings completely fat free. To make a goddess dressing, I Would add some of the greens to the processed mixtures while processing. It would result in a green colored, savory, garlicky dressing.

Hi Judy! Tahini has natural oil in it from the sesame seeds, yes, but it is a whole food, it is not the same thing as olive or canola oil, which are nothing but 100% fat, for example, with all the nutrients removed. I do not use any added oils in my recipes. But even with that, I completely understand everybody has different dietary needs and need to watch their fat intake based on their health issues. I created this dressing for a reader request for the Trader Joes Goddess Dressing, which is tahini based, so there has to be tahini in it or its nothing like the classic dressing. So since you avoid that, this dressing of course wont work for you. You can make my Fat-Free Sweet Chili Mustard Sauce or my Fat-free BBQ both here on the blog. I personally do not avoid nuts or coconut or avocado, as they are a whole food and I love them, I DO however avoid adding processed oils, which are nearly twice the fat of nut butters and are not a whole food. I am no oil, but I am not no fat, which are different. Here are the fat free Sweet Chili Mustard Sauce and BBQ sauce:

This sounds great; however I hate coconut anything. Once the dressing is prepared is there any hint of a coconut flavor? Thanks!

Hi Traci! I hear ya, I promise there is NO coconut flavor, this is why I always use the lite canned coconut milk, it leaves absolutely no coconut taste to recipes. Also, the lemon juice and other ingredients are strong enough to mask any trace even if there was any, but there isnt. I did a trial with cashew milk and did not like the taste, so thats why I suggest the lite coconut milk. Let me know if you try it πŸ™‚

Thank you so much for re-creating this Brandi ^_^. I had this yesterday and absolutely loved it! The balance of the saltiness, sourness and sweetness is just perfect. No more oily and salty TJs! Youre the best 3 3 3.

You are so welcome Chen! Thank you so much for giving it a trial run before I posted it, haha! I wanted to make sure you loved it beforehand, since its such a specific request. Thank you for requesting it too, I think many readers will love having this oil-free version! So happy you love it!

Im so glad you decided to post it! =P ^_^ Your falafel will be on our next weeks dinner menu and this amazing dressing will go with them…cant wait!

Its funny you post a salad dressing recipe because I have been thinking that I need to eat more salads but I just need to find a good salad dressing. I was looking for a fat free salad dressing because if I am going to have it daily I definitely would want it fat free, however I certainly dont mind having something like this occasionally. Only you can make a salad looks so enticing. Hahahaha. I love the way the dressing looks so creamy and beautiful. Only thing I am concerned about is the tamari. Do you think there is any possible sub for the tamari? I am guessing probably not πŸ™ But in any case it looks gorgeous and it is making me want to eat salad even more now.

Hey Christina! You are so sweet!! Thank you πŸ™‚ Salads can be pretty boring, so I did my best to make the pics vibrant, lol. Oh, thats right, you cant do soy correct? In that case, just sub with coconut aminos and increase the salt to your taste. This will make the dressing more on the sweet side and milder, but should still be yummy. I did test one version in my first trial using coconut aminos and it was good, but too different from the Trader Joes, so thats why I didnt post it. But, it was still a good dressing regardless. This has a notable tahini flavor, which I rememeber you like tahini (from the cheese sauce :), but since you are super low-fat, you could get away with doing just 1/4 cup tahini and maybe just need to cook it a tad longer to thicken. It should still be good that way. That will also bring the serving down to 3 g of fat, instead of 5 g πŸ™‚

Thanks for the tips about making it lower fat. πŸ™‚ Yeah I dont tolerate soy well. I have tried it here and there and I still have a negative reaction to it, so I avoid it best I can. I will definitely give it a try with coconut aminos. And yep I like tahini πŸ™‚ So this dressing will be amazing I am sure.

Falafels are baking and Ill try and get round to making this to go with them! Cannot get enough of tahini πŸ˜€

Wow, this dressing looks and sounds amazing! Im using tahini more often, and have struggled with turning it into a dressing. Thanks for doing the work for me! Ill make this very soon πŸ™‚

I hope you love it Christina, let me know!! πŸ™‚

Followup question: how long would this last in the fridge? A week, Im guessing?

Im all about tahini in dressings! I love how creamy it makes everything without the need for a non-dairy sour cream, mayo, etc. Give me tahini over those options any day πŸ™‚

SO good in dressings, you are so right!

Used tahini for the first time ever a few weeks ago for an upcoming recipe – SIGN ME UP !! I want it all day every day! πŸ˜‰

Isnt it delicious?! An acquired taste for sure, but goes great in sauces!

Ill never understand why people put oil in tahini sauce, it doesnt make sense. Your dressing is perfect and the pictures make me want to dive through the computer and bathe in that delicious dressing.

Yup! There is so much fat naturally in tahini that adding MORE fat in the means of oil is just silly and pointless to me!

I love goddess dressing! This sounds so good. Id totally use it as a dip too. Glad to have an oil free sub! Great recipe!!

Thank you! Yes, it gets pretty thick overnight in the fridge and is great for carrot dipping!

I go through so much tahini. It is such a awesome ingredient and your salad dressing sounds delicious :O)

This looks so good, Brandi! No need to go to Trader Joes anymore πŸ˜‰ Pinning so i can definitely make this soon.

This looks amazing! I am definitely going to try this, I love tahini on everything!!

Thank you Jess, definitely let me know what you think!

As Ive already mentioned I LOVE goddess dressing!!! Back when we first went vegan someone shared a homemade version with me and while I loved it, I didnt like how much oil it called for…didnt always sit well in my tummy. So this is perfect! Do you think I could use coconut aminos? I know sometimes soy sauce is key, but I thought Id ask. I think its hilarious that you didnt like the dressing at first – glad you tried it again after allowing it to set. It looks delicious!! Oh, and I LOVE your salad bowl!

Thank you so much friend! Yeah, the ones at the store or nearly all versions online call for so much oil and I cannot stomach all that oil for both health or pain reasons. Ive never been able to handle much oil without cramping or getting nauseated. Yes, you can definitely use coconut aminos! I actually tested a version with it, but you will definitely need to up the salt since its much less salty πŸ™‚ Thank you! I got that in the home decorating section and thought it would be prettier for food than on my coffee table, haha!

I am always looking for new salad dressing recipes and this looks really good!

Brandi, Not being hugely enthusiastic about tahini and yet not wanting to miss out on something good, I only made half a recipe. And then I had to restrain myself from eating spoonfuls right out of the jar…. Thank you for another winner!

Im so very happy to hear you loved it Molly, such a compliment, thank you!

I cant believe no one else has asked, but is the first ingredient missing words or punctuation? Do you mean canned lite coconut milk, OR MILK works too or canned lite coconut, milk works too?? It doesnt make sense to me as is, and Id really like to try the recipe. Thanks, and off to snoop the rest of your site. Looks freakin amazing!

Hi Nikita, Im sorry about that, I have fixed it. It is for lite canned coconut milk. πŸ™‚

How long will this keep in the refrigerator?

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Hi! Im Brandi, a wife and mom behind this blog who healed my husbands gout and my digestion issues through a plant-based diet. Im not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. Youll find lots of baked goods here, as Ive been a baker all my life, its my passion!

Grain-Free Vegan Chocolate Chip Cookies

Vegan Vanilla Wedding Cake (Full tutorial!)

Vegan Caesar Smashed Chickpea Sandwich

Roasted Jamaican Jerk Lime Cauliflower and Coconut Rice

Vegan Orange Creamsicle Ice Cream Cups

Spicy Grilled Crab Patties with Aioli

Grain-Free Chocolate Coconut Cookies

The Vegan 8Β© 2018 Privacy Policy

Grain-Free Vegan Chocolate Chip Cookies

Vegan Vanilla Wedding Cake (Full tutorial!)

Vegan Caesar Smashed Chickpea Sandwich

Roasted Jamaican Jerk Lime Cauliflower and Coconut Rice

Vegan Orange Creamsicle Ice Cream Cups

Spicy Grilled Crab Patties with Aioli

Grain-Free Chocolate Coconut Cookies

The Vegan 8 COOKBOOK REVEAL AND PRE-ORDER!

Vegan Peanut Butter Chocolate Chip Cookies

Vegan Ricotta Cheese

Vegan Ricotta Cheese made with slivered almonds, vinegar, yogurt, water and salt. So easy and tastes so authentic and like True Food Kitchens ricotta cheese! It is creamy, smooth, rich, thick and heavenly.

Sorry for the two-day-in-a-row posts, but when you all became so excited over my teaser pic on Facebook of my ricotta I created the other day, I rushed to get this post up in time before the weekend. I can tell you now, you will be glad I did. I sneakily asked a close reader to taste test it yesterday to see if she thought it was just as good as we did. She said spot on and loved it.

Once I made it onto the pizza and it tasted just like True Food Kitchens, heck better I think, a little bit more flavor, IknewI had a winner. The inspiration originally came from theirs and I told you all I would eventually do it and so glad its available for us all to enjoy.

The great thing about this Vegan Ricotta Cheese is that it hasno nutritional yeast. It seems all the versions out there have yeast in them and since neither my hubby or daughter can eat it and so many out there dont like it, I definitely knew I had to come up with a recipe that didnt need it.

Creamy, smooth, rich, thick and heavenly.

For this Vegan Almond Ricotta Cheese you will only need 5 ingredients total, including the salt/water:

plain coconut or soy yogurt (or whatever you like as long as it is not sweetened/flavored)

white vinegar (key to the best cheesy flavor, as evidence in my

The combo of the vinegar and yogurt give it theperfect subtle ricotta cheese flavor. I love ricotta because it is a subtle cheese flavor, unlike mozzarella or other cheeses, yet the amazing creamy, thick texture makes it such a delicious addition to so many dishes.

Now, one amazing way to use this ricotta is of course, on pizza!

Before baking….I just used simple toppings here, as I usually dont like too many toppings. I wanted basil but when I went to Kroger, they had NO basil, can you believe that? Weird. So, I used spinach instead. Still yummy.

The first bite into that delicious smooth and creamy ricotta had both my daughter and I so happy! I mean, look at that texture.

I hope you all love it and please come back and let me know what you think after youve made it!

Vegan Ricotta Cheese made with slivered almonds, vinegar, yogurt, water and salt. So easy and tastes so authentic and like True Food Kitchens ricotta cheese! It is creamy, smooth, rich, thick and heavenly.

You will absolutely need a food processor to make this cheese, a blender will not work. This is thefood processorI use.

1 1/2 cups (210g) slivered almonds (not whole!)

2-4 tablespoons (30-60g) unsweetened plain yogurt (coconut is best, I used So Delicious, but use any you like as long as its plain/unsweetened)*

If you want to make pizza with it, be sure and make my easy5 Minute Pizza Sauce! So much better than store-bought.

Note: If you absolutely cannot find a plain, unsweetened yogurt anywhere you live, you can try a vegan sour cream. OR sub for full-fat coconut milk, starting with 2 tablespoons and adjusting only if needed.

You will need a food processor for this, a blender will not work, not even a vitamix because of the small amount of water used. Trying to use a blender will yield gritty ricotta and trying to add more water to compensate will yield a really bland taste, so a processor is a must here.

Add the almonds to a large bowl and cover completely with boiling water. You must use boiling water here. Soak for a minimum of 6-8 hours or simply overnight. You MUST soak them this long and do not try to rush this step or do a quick 30 minute boil. Since so little liquid is used to blend up the almonds, the soaking is required. This is what will yield a richer, flavorful ricotta, as opposed to having to add a bunch of water to get it soft during blending.

After soaking the almonds, drain and rinse them and add them to a food processor.

Process the almonds into small pieces, but not fully. Add the remaining ingredients, starting with 2 tablespoons of the yogurt and process until it resembles ricotta and scraping the sides a couple of times, as needed. It will seem too dry at first, but keep processing until it is smooth and no longer crunchy bits of almond remain. It may take a minute or two for the liquids to soak into the almonds while processing, but it should be smooth, not gritty and have a very light, fluffy texture. Once it reaches the texture you like, taste and if you desire more tang, add the remaining yogurt. If using the coconut milk, it will not taste as tangy or cheesy so you may want to add a tiny bit more vinegar if needed. The ricotta should be subtle but have a nice mild tangy cheesy flavor.

To use this on pizza, just add it with your other toppings before baking. If you want it to stay thick and round, just use rounded spoonfuls. If you want it more flat or spread out, that works too, just press it down a bit before baking. It bakes lovely.

Since this cheese is meant to be used as toppings or fillings, I just guessed at 6 servings, but obviously this will vary depending on how you use it: 206 calories 17.7g fat 7.4g protein 8.1g carbs 4.5g fiber 1.8g sugar 291mg sodium

Grain-Free Chocolate Coconut Cookies

The Vegan 8 COOKBOOK REVEAL AND PRE-ORDER!

Apologizing for giving us the gift of rich, tangy, nooch-free cheese…pssssssh!! SO not necessary. As long as you send me a slice of pizza that is. Not only nutritional yeast free but no cashews too, which is hard to find in the cheesy vegan world. But why not almonds? I have to admit Ive only ever had ricotta in lasagna (which Im sure this would make for a killer vegan version of!), but it was always my favorite part. I love the super tangy less cheesy cheeses too, and that texture just looks incredible. It it weird that I kinda want to use this as a dip ha? So so easy and giving me another avenue to explore my new found love of vegan yogurt woohoo πŸ™‚ P.S. Is this beautifully thin toasty pizza crust homemade too?

Haha, I know right! This pizza was so epic and we couldnt get enough of it! Oh yes, would be soo amazing in lasagna, will definitely be trying that as well! Oh I totally was dipping crackers into this as well, honestly, its very hard to stop eating it, lol. Oh no, this is a store-bought crust, haha, I didnt have time to do a homemade one since I wanted to rush to get it posted. It wasnt that good but it worked in a pinch.

Wow, thats genius, using vinegar as the cheese component. Im going to try this. Thanks!

Thank you India! Its been my choice for cheesiness for awhile now. Last year when I was testing 2 cheese recipes for my cookbook, I used white vinegar instead of apple cider and couldnt believe the difference, so Ive been using it ever since. Check out my Cream Cheese Alfredo recipe and Best Vegan Queso on the blog that both use vinegar as well πŸ™‚

Thanks Brandi! By the way, great job in the Eating You Alive film! I was glad that they showed the audience some familiar and delicious comfort foods, such as your alfredo sauce.

Thank you so much Cyd! It was such an honor to be in the movie!

This looks amazing!! Im totally going to make it! Thanks for making things without nutritional yeast, I cant have that either.

This looks really good! Does it brown at all in the oven?

Thank you Sandi! Typically, ricotta cheese does not brown like mozzarella for example Even dairy ricotta doesnt. Ive never had ricotta on pizza that has browned, but it firms up a bit on the top and gets nice and warm and creamy underneath, which is perfect! Its not the same as other cheeses.

Guess what??? Great success and loved by the guys too! This Ricotta is fabulous and truly does taste like the dairy version. I cant wait to make all kinds of great things with it. I have to be honest I put it on bagels to try..heehee..pic on IG thevegan8 tag. 💘💘💘

Any other suggestions for its use?! Never was big into cheese before I went dairy free.. now I have no knowledge of what to put it with!

Yes, lasagna, on soups, bagles, really anything! Ricotta is traditionally used on lasagna, pizza or stuffed shells. I have my stuffed shells recipe coming soon too! Ive also had some on hashbrowns…it honestly taste good on anything.

Cheese looks great — what did you use for the crust?

Love the ease of this recipe. Delicious! Thanks!

Made this tonight and it was DELICIOUS! Thanks so much!

I saw you on Eating You Alive and, as a newer vegan, was thrilled to find easy delicious recipes to try. I think it is important to have those 10 or so go to recipes you absolutely love. Giving up meat and dairy seemed to pretty much erase my list. Your interesting substitutions have certainly given me hope to remake that list!

Is there another nut other than almonds that will work with this recipe? We have allergies.

Hi Nancy, I have only tested this with almonds since that is the main ingredient, so I cant say what/if another nut would work for this particular recipe. My guess would be cashews but I dont know how the amounts would work with what I already have listed and cashews are a much sweeter note, so it would change the flavor. I know there are cashew and tofu ricottas online though.

Do you think I could substitute lemon juice for the vinegar?

Hi Julie, can you not do vinegar? I use the white vinegar because it gives the best authentic cheesy taste. You can try lemon juice if you want, but it will be less cheesy tasting and Im guessing the same amount. Ive only tested with vinegar though.

Ohhh Im so excited to try this! I LOVE Ricotta cheese! Growing up in the NY metro area surrounded by Italians, I lived on it when I was younger. Weve tried some of the store bought and to me, it always has a fake flavor. Im going to give this a try this week!

Has anyone tried to make the ricotta cheese with lemon juice instead of vinegar? If so how much lemon juice?

Hi Deborah! Not that I know of. Vinegar yields a much truer cheese taste than lemon juice which is why I used it.

Sounds absolutely fabulous! Thank you so much!

Hubby and I thought this was delicious! I used whole almonds because that is what I had. I soaked them in cold water overnight, peeled them, then covered them with boiling water for 4 hours. Then I made the ricotta and put it in the fridge overnight. The next day it was even fluffier. We have a pizza oven and now with this ricotta, we wont miss the mozzarella πŸ˜‰ Thank you Brandi!

Wonderful to hear that Lori! Im so happy you and your husband both loved this and that your whole almonds worked out!! Would you mind giving it a star rating too? They are so helpful, thank you so much!

Definitely 5 star! Unbelievably good!

Yay Lori! Thank you so much! So glad you loved it!!

Wowza! You just saved me $18 a week, Brandi! I have been purchasing two 7oz containers of almond ricotta cheese at nine dollars apiece every week to make veggie lasagna and now I can make my own!! It is so incredibly fresh tasting and really easy to make. Of course I was in a major hurry so instead of waiting for slivered almonds I just chopped up some whole almonds I had in the closet. It worked except there were still a little pieces after processing for a long time, so I stuck it in my good old Vitamix for a few mins more and, VOILA, creamy dreamy ricotta cheese! I am sitting down to some of it right now on top of my pizza made with your sauce, of course, and I cannot wait to use it for my veggie lasagna this weekend! Thank you! PS- I have a countdown on my calendar until I receive my shipment of your new cookbook on October 16… 188 days and counting! 😀

Yay Colleen! Thank you so much for such a fab review! So happy that it was such a hit! Thank you so much for your support, I cant wait either!

I have allergies too all nuts. Do you think seeds might work?

Hi Anita, this recipe is written specifically based off using almonds because of their neutral flavor. I do not believe seeds would work well because sunflower and pumpkin (for example) are both really strong in flavor. You are always of course welcome to experiment, but I dont think it would taste good. There are tofu ricotta recipes out there that might be better for you since you are allergic to nuts.

This looks really good. I am going to try this recipe.

Whoa!!!! I know what were putting on our pizzas next time! This looks incredible and Im kinda blown away by how such a short ingredient list produced this delicious looking ricotta! Your trick with white vinegar really is genius…we made your ranch dressing again the other night (for like the 20th time!) and I swear that vinegar really does make it the best. Its been SO long since Ive had ricotta and in the past Ive always made it with cashews so Im super anxious to try your version! Yum!! Hope you have a great weekend, my friend! xo

This was fantastic. I could not figure out how all the ingredients would amount to ricotta-like cheese but it was the closest thing to real that Ive tried. Its only missing that creamy background youd get from dairy, and also it tastes great baked/cooked but not so much raw (not a complaint, just an observation). I stirred in a big handful of chopped fresh basil and used it in a lasagna along with vegan tempeh Italian sausage and Miyokos mozzarella…delicious! I had some leftover ricotta which stored well for several days, and used it to make a small pan of stuffed eggplant rolls. Thanks for the recipe!

Thank you Regina! So glad you loved it! I actually couldnt stop eating it from the food processor, Haha, but yes ricotta is meant to be eaten inside baked pasta dishes typically! The coconut yogurt is high in fat so it gave that perfect creaminess but different yogurts yield different tastes/texture. Thank you again!

This was a fail for me, twice. Not sure how others are having success. I soaked the almonds for 2 days (since the first time was a fail, I thought Id give a longer soak a try) and still had to run the mixture through the blender AFTER the food processor. It was too gritty, even though I ran it through the food processor for at least 5 minutes. Flavor was also very bland, had to tweak it quite a bit. Love most of your recipes but this one just didnt hit the mark for me.

Hi Shelly, Im sorry to hear you didnt have success. Because as you pointed out, all others have had amazing success. The recipe works perfectly which I why I shared it. May I ask what type of almonds you used?? Did you use ones with skins and did you use the yogurt, salt and vinegar and weigh the ingredients? Something is missing here because Ive made it 5 times and its not gritty or bland at all. Ricotta isnt a bold taste though, but its not bland, but more subtle than mozzarella and other cheeses. Hope I can help figure out what went wrong there!

My almonds were skinless, blanched and slivered. I followed your recipe closely which is rare for me since I usually successfully wing it. I have a good quality Breville food processor too. I started using the large bowl and wasnt getting a smooth enough texture so I switched to the small bowl. Still no luck and the vitamix was the winner. So strange!

Yeah I dont know what to tell you because Ive had 4 more rave reviews come in on the vegan stuffed shells last night who made the ricotta and they all loved it. It gets smooth very easily for me and everybody else. Did you double the recipe? I know I tried doubling it and it was way too many almonds and wouldnt get smooth so the amount listed was necessary.

YAY!!! Another winner from Brandi!!! Seriously your recipes are incredible. This was super easy to whip up (after the almonds soaked overnight) and it has that real ricotta texture & TASTE! No one knew it wasnt a dairy version. Thank you Brandi for ALL your hard work and dedication in bringing us these GREAT recipes!! 😊

A thank you so much Penny for this amazing review and feedback! Im so happy to hear how much you loved this cheese and recipes in general, your comment was so sweet!

I want to make this over the weekend but cant find plain dairy-free yogurt anywhere. Have you tried it with the vegan sour cream or the coconut milk? I have coconut milk here and have seen sour cream in the stores but was worried it wouldnt be the same.

Hi Linda, I would definitely try the vegan sour cream and I think that should work much better than the coconut milk. It is tangy, a bit more than yogurt but similar. I think it would work!

Brandi, your recipes are always good and always dependable. But THIS time you have outdone yourself! Its amazing to me how much this looks like ricotta! And it tastes great, too. Last night I made cannelloni with spinach, spices and your ricotta If my family hadnt known better they would have sworn they were eating an old favorite with dairy ricotta. I doubled your recipe and it was absolutely perfect. I salute you, my ricotta queen.

Oh Sue, you have made my day! Thank you so much for the glowing review! Im so very happy to hear how much you loved the ricotta cheese! Thank you Sue!

Thank you so much for this recipe!! I tried True Food Kitchens Butternut Squash Pizza a couple months ago and was obsessed with their almond ricotta. I emailed them asking for the recipe but they wouldnt give it up. Your recipe is amazing and I just used it to recreate that pizza from True Food Kitchen….it was delicious! Cant wait to try this ricotta in other recipes!

Woohoo! So glad it lived up to the True Food Kitchens Pizza, yay! Thank you AnnMarie for the wonderful review!

I LOVED this recipe and it was super tasty. Even my meat eater friends loved it! Thanks so much for the tasty recipes you share all the time!!

That is awesome Tara, love hearing that it was a hit all around! Thank you for the feedback!

OMG youve done it again! This ricotta is fabulous! Ive just made it for my manicotti tonight. I was going to cook the jumbo shells, but cant find any locally that I know are GMO free. I love your recipes, Brandi! Thanks for having your page πŸ™‚ *side note – I highly recommend for anybody making this to follow her instructions exactly. I started off with 2 Tbl of yogurt and finished off with about 3 for my liking.

Oh my! Im waiting for my lasagna to come out of the oven. I tasted the ricotta and it is spot on! Thank you so much for developing such a great and wonderful cheese! Love following your recipes and I cant wait to try the stuffed shells. Yummy!!

This recipe is a game-changer for my plant based lasagna. I love your recipes!

Could I use cashews or other nuts in place of the almonds in this recipe? Thanks!

It turned out great! I made lasagna today with spinach and mushrooms, and it was delicious! Thank you for sharing the recipe.

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Hi! Im Brandi, a wife and mom behind this blog who healed my husbands gout and my digestion issues through a plant-based diet. Im not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. Youll find lots of baked goods here, as Ive been a baker all my life, its my passion!

Grain-Free Chocolate Coconut Cookies

The Vegan 8 COOKBOOK REVEAL AND PRE-ORDER!

Vegan Peanut Butter Chocolate Chip Cookies

The Vegan 8Β© 2018 Privacy Policy

Grain-Free Chocolate Coconut Cookies

The Vegan 8 COOKBOOK REVEAL AND PRE-ORDER!

Vegan Peanut Butter Chocolate Chip Cookies

Wrapped-Up Chile Rellenos from Vegan Burgers and Burritos Cookbook!