Are you looking for the best vegan ice cream ever? So Delicious has you completely covered with their large selection of non dairy frozen desserts. You can find fudge bars, sandwiches, pints, and dipped bars amongst all of the awesomeness. Every single one is to die for. AND they’re vegan. I recently tried their Dipped Mocha Almond Fudge. I mean…just wow. You really can’t go wrong with frozen almondmilk swirled with fudge, encased in chocolate and almonds. It’s literally a win win situation.
What I loved most is their coconut milk CocoWhip!™ Sooo good! I could seriously just be a happy girl with a spoon and a tub of it in my lap. Just happy and loving life! I’ve also enjoyed the whip on top of my daughter’s vegan pumpkin pie, which is to die for. That combo made me very happy.
One morning I added a dollop to my coffee with a sprinkle of pumpkin spice. Yummy! Have ever had one of those mug cakes? You know the ones were you just mix a few ingredients up in a coffee mug, throw it in the microwave, and a couple minutes later you have a mini not for sharing cake. Well, I made a chocolate mug cake and added this CocoWhip!™ on top and the rest of my evening was won. As you can see, I’m a fan of this CocoWhip!™ It’s so good!
Check out some of their other frozen desserts.
So Delicious also has a fantastic selection of dairy free yogurts, creamers, cheese flavored shreds, and milk alternatives. I love their Unsweetened Coconutmilk Beverage. It tastes great in coffee and with a big bowl of cereal. It is also great for a milk alternative for your baking recipes. I’ve used it for cornbread, cake, and waffles. It worked well for all of them.
Also if you’re looking for a good cheese alternative that melts, definitely try their entire shreds line. It has an amazing melt! Works great for nachos!
Bottom line if you’re vegan and haven’t tried So Delicious, DO IT NOW! If you’re not vegan and haven’t tried So Delicious, DO IT NOW! You’re gonna love it…it’s SO Delicious..literally.
*This post was sponsored by So Delicious. All opinions are that of my own. They had no influence on me falling in love with them.
For the last few years, I’ve been using only natural toothpaste and mouthwashes. It’s just not safe otherwise in my opinion. Non toxic toothpaste is the way to go. I’ve come access a few great ones. I am currently using four different all natural toothpaste brands. I know, that’s a bit much. Well, I have different moods. Sometimes I want the taste of cinnamon, sometimes peppermint, and sometimes my teeth feel sensitive. Sometimes I want to really deep clean my teeth. That’s when I reach for my Hello Charcoal Activated Flouride Free Whitening Toothpaste.
This toothpaste contains sustainable bamboo which is a natural detoxifier and odor reducer that also has whitening power. With the addition of coconut oil and a trio of mints, this toothpaste will leave your teeth so sparkly and fresh.
hello charcoal teeth whitening toothpaste is fluoride free, vegan, and free from, sls/sulfates, artificial sweeteners/flavors, parabens, microbeads, triclosan, and gluten. -Hello Products
For an even more sparkly mouth, I reach for my hello® activated charcoal extra freshening mouthwash. It packs a major punch with its activated charcoal, sustainable bamboo, tea tree oil, coconut oil combo. Get #swishhappy with this vegan, cruelty-free, alcohol-free, gluten free, dye free, artificial sweetener and flavors free, and sulfate free mouthwash. Your mouth will thank you.
I can’t forget my cool BPA-free toothbrush with charcoal bristles. It’s so awesome!
Find out more about hello products.
*This post was sponsored by hello products. All opinions are that of my own. Happy Brushing!!
This vegan butter is the star of this most delicious cornbread! Pairs perfectly with a bowl chili!
On this most frigid Wednesday, I thought it was more than fitting to make a big pot of chili. And what makes a bowl of chili even better? A good piece of cornbread! Cornbread is probably my most favorite thing to eat with chili. Now since this month is #NationalVeganMonth, I made this cornbread without any dairy or eggs. For the butter, I used Miyokos Kitchen’s Vegan Cultured Butter. It’s about the closest to traditional butter you will find. The ingredients of this vegan butter include Organic Coconut Oil, Filtered Water, Organic Sunflower Oil, and Organic Cashews. It tastes great and works perfectly for all of your baking needs. Miyoko’s is hands down the best vegan butter I’ve had.
Best Ever Vegan Cornbread
- 6 Tablespoons Miyoko’s Kitchen Cultured Vegan Butter (melted)
- 1 1/2 cups yellow cornmeal
- 1 cup bread flour or all-purpose flour
- 3 1/2 teaspoons baking powder
- 6 Tablespoons unsweetened applesauce
- 2 1/2 Tablespoons sugar
- 1 1/4 teaspoons sea salt
- 1 1/8 cup non-dairy milk ( I used Califia Farms Probiotic Dairy Free Unsweetened Yogurt)
- 1 alternative egg substitute ( I used The Neat Egg)
- 2 tbsp coconut oil
1. Preheat oven 360 degrees.
2. Place 9 inch cast iron skillet in oven to warm.
3. Combine cornmeal, flour, baking powder, sugar, sea salt in large bowl.
4. Combine Miyoko’s Kitchen Cultured Vegan Butter, non-dairy milk or yogurt, applesauce, and alternative egg substitute in a medium bowl.
5. Add wet ingredients to dry ingredients. Mix.
6. Remove cast iron skillet from oven. Add coconut oil to skillet. Once the oil is melted to liquid form, add cornbread mix to skillet.
7. Place in oven and bake 25-30 minutes.
To find out more about Miyoko’s Kitchen and their products, visit https://miyokos.com.
Don’t you just love when you have a taste for something and you have all the ingredients to make it in your kitchen? That is winning at its best! Well, today I had a taste for some pesto! I have this beautiful basil plant that has grown quite a bit, so I took a bunch leaves from it. They smelled wonderful! I didn’t have as much basil as I hoped so I used a handful of cilantro as well. If you’re not a fan of cilantro, just use double the amount of basil. Either way is tasty.
I also had some Follow Your Heart Dairy Free Parmesan Style Shredded Cheese Alternative that had been dying to use. They were really good and tasted very similar to traditional Parmesan cheese. I was very pleased. These shreds were the perfect addition to this pesto.
I gathered the rest of my ingredients; olive oil, walnuts, garlic, and salt. What I love about this recipe is that you can just throw all of the ingredients into the blender or food processor; blend and you’re done! That’s it! Who’s ready to make pesto?
Very Vegan Basil-Cilantro Pesto
1 cup fresh basil
1 cup fresh cilantro (Use another cup of basil if you’re not a cilantro fan.)
1 cup olive oil
1 cup walnuts
1/2 cup Follow Your Heart Parmesan Style Shredded Cheese Alternative
3 garlic cloves (peeled)
1 tsp salt (additional salt and pepper to taste)
Combine all the ingredients in a blender or food processor; blend until smooth.
Check other vegan cheese alternatives from Follow Your Heart by visiting followyourheart.com.
* I was given Follow Your Heart Parmesan Style Shredded Cheese Alternative in exchange for my honest opinion. All thoughts and opinions are that of my own.
For the last year, I’ve opted to forgo dairy when ordering my espresso beverages. Partly because last year, this time, during National Vegan Month, I had decided to go vegan which included eliminating dairy from my coffee. After the month was over, I had a latte with milk and it tasted funny. I had gotten used to the taste of the milk alternatives. I actually enjoyed them. So from that point on, I ordered my espresso with either almond or oat milk. I love that these milk alternatives even make a great froth as well. And you still get the pretty latte art. Winning!
How to Order Vegan Espresso Beverages
1. First inquire about milk alternatives. Alternatives usually include soy, almond, and coconut milk.
2. Be sure to tell the barista to hold any whipped cream, Java chips, sweet condensed milk, white mocha, pumpkin spice, caramel drizzle, chocolate, chai mix, and any honey based products.
3. When in doubt just ask the barista what the ingredients in the beverage is.
4. Or just build your own, using vegan-friendly ingredients you’re familiar with.
So with today being National Cappuccino Day AND National Vegan Month I went to my favorite coffee shop and enjoyed a cappuccino with almond milk. It was quite amazing!
Today is National Nacho Day! I just love a full dressed pile of nachos in front of me! I decided that this would actually be the perfect lunch situation on this tasty Tuesday. To keep with this month’s theme of celebrating National Vegan Month, today’s nachos will be vegan. Now, this was going to be quite a challenge. I could have just piled up some tortilla chips and covered them with some vegan cheese and called it a day. I needed more depth, more flavors. I went on Pinterest to find some inspiration and found quite a few vegan cheese sauce recipes. Nothing really struck me as a go-to recipe. After much trial and error, I came up with a most delicious and more importantly cheesy like cheez sauce.
This recipe calls for two ingredients you wouldn’t expect in a cheese sauce. Potatoes and carrots! In fact, it is the base of the recipe so you can pretty much eat this all day long. What gives the sauce it’s cheesy like flavor is the nutritional yeast. Nutritional is a staple in the vegan diet as it provides additional proteins, minerals, vitamin as well as great taste to foods.
I added smoked paprika and chili powder to give the sauce a little kick. It’s amazing how a carrot, a potato and few seasonings can imitate cheese. I mean it was good! It almost didn’t make it to the chips! It was so perfect for my grandiose pile of nachos.
Vegan Cheez Sauce
1 large potato (peeled and cut into chunks)
1 large carrot (peeled and cut into chunks)
6 tbsp nutritional yeast
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp chili powder
1 1/2 tsp sea salt
1/4 cup of reserved water
1. Place potatoes and carrots in large pot of water. Boil for about 25 minutes or into tender.
2. Remove potatoes and carrots from pot and place in a blender along with 1/4 cup of the water they came out of.
3. Add remaining ingredients.
4. Purée ingredients until smooth and cheese sauce like. If it’s too thick, add more reserved water.
5. Enjoy with tortilla chips!