Vegan

Almond milk, rum, and holiday spices combine for the perfect nondairy holiday treat—with a kick.

Warm up frigid nights with this cozy, better-for-you recipe for hot chocolate, made with coconut milk, raw cashews, and cacao powder.

Need a dip that’ll satisfy every palate in the room, regardless of dietary restrictions? This raw almond “feta” (vegan, paleo and gluten free) ought to do the trick.

With its cascade of delicate textures and bursts of flavor, this salad is simple to make for those who garden but daunting for those who don’t. Its simple beauty, or difficulty, lies in the accessibility of the ingredients. For those with a kitchen garden it requires only a quick harvest and a gentle touch. For those without a garden, I have no advice other than a trip to your local farmer’s market. The ease of creating memorable food, as demonstrated by this salad, convinced Jill to start Black Cat Farm in Boulder, Colorado.

Gently spiced with ginger and made with no refined sugar, this homey, seasonal pie is vegan, gluten-free, and the perfect ending to your holiday meal.

Try your hand at candy making—we promise, it’s easy!

An autumnal take on mac-and-cheese that’s completely vegan. Bonus: use the leftover non-dairy sauce as a delicious cheese dip for veggies.

Craving a smooth, tangy-sweet-salty appetizer? Try whipping up this Gigante Bean & Blood Orange Hummus from Ophelia’s Electric Soapbox in Denver, Colorado.

If you’d like a more golden-brown baguette slice, simply brush with olive oil before toasting and rub with a garlic clove as the bread comes out of the oven. When tomatoes aren’t in season, substitute a 14-ounce can of organic fire-roasted tomatoes, drained and patted dry.