Disclosure: This post is sponsored by Pilk.

When I first went vegan in late 2014, there were just a few vegan milk options—basically soy milk and coconut milk—easily available in Indian markets. That is why most people who avoided dairy had to resort to making their own milks at home. Do check out these easy-to-make vegan milk options if you love vegan DIY recipes!  

Thankfully, the current non-dairy milk scene is a lot different with newer options hitting the market regularly. Now we get everything from soy milk and coconut milk to peanut milk and oats milk. You can even find almond, pista, and walnut milks if you are feeling fancy. 

There are so many varieties of vegan cheeses you can easily make at home! I generally make this cashew cheese for pizza and this cheesy sauce for pasta and veggie casseroles. However, when it comes to bread spreads, I prefer this cultured, no-cook version that has a natural tang to it. This version is also richer than the others on my blog, so a little goes a long way. 

This cultured cashew cheese is intensely creamy with a sharp tang. Slather on toasts and top with sliced cucumbers, or serve alongside piping hot aloo parathas for a hearty breakfast.

**This post is dedicated to Zanna, who always inspires me to continue developing new vegan recipes even when I get lazy & go on a hiatus for months at a stretch. Thanks 🙂 **

It’s winter once again, and the vegetable market is flooded with red, juicy carrots! Like most Delhiites, I’m a big fan of carrot halwa and already have a version on my blog that is always a hit, even with those who love dairy. If you are looking for a truly rich and decadent vegan carrot halwa, do try this one.

Years ago, my friend Romit shared with me his method of making a healthy raw vegan version of “cream” by blending tender coconut meat. You could use this “cream” to make a variety of fruit-based desserts like layered parfaits, fruit cream, or soft serves. Even though the idea had been simmering in my mind for a while, I finally got around to trying this only now. And my only regret, as they say, is “why didn’t I do it earlier?” Since tender coconut meat by itself is not sweet enough, I added some dates and raisins to up the sweetness quotient.

Shrikhand is a beloved dish in India and is often enjoyed as a cooling dessert after a spicy meal. It is traditionally made with dairy curd. Thankfully, it is one of those recipes that can be veganized easily! All you have to do is replace the dairy curd with a plant-based one and you’re good to go.

I like to use my thick and creamy homemade cashew curd set with agar agar for making shrikhand. You can also use this homemade almond curd or soy curd. I’m sure store-bought vegan curds would also work well though I haven’t tried any myself. Don’t use any peanut-based curds for sweet dishes; the peanut flavor doesn’t go well in desserts.

Have you ever tried Italian-style hot chocolate? It’s so thick, smooth, and decadent you could actually eat it for dessert! While I love hot chocolate, it wasn’t until recently that I heard of this version. My friend Arushee sent me a YouTube link for a non-vegan version of this glorious treat. I made a few changes and veganized it. It’s a lovely warming treat to be enjoyed on a rainy or cold day!

The mango season is winding to an end, and I realized I haven’t posted even a single mango-based recipe this year! So, I decided to post something special before we bid adieu to mangoes this year. We are still getting fragrant and luscious Dasheri mangoes in my part of the country and hope you’re getting it too. For the most part, I don’t like adding sugar to fruit-based desserts, but this one is an exception. As much as I love fruity cheesecakes, I make them only occasionally as I haven’t yet figured out how to make healthy fruit-based cheesecakes that are NOT frozen, easy to make, economical, pretty to look at and taste great too. This one ticks all the other boxes except for “healthy” haha! But it’s OK to indulge sometimes, right 🙂 ?!

While I’m not a fan of sweet breakfasts, I can’t deny that a smoothie bowl is one of the most convenient ones to put together on weekdays! I like my bowl with a lot of thick, semi-frozen fruity smoothie topped with chopped fruits and a little granola. Since the store-bought granolas are filled with sugar, I prefer to make my own. Also, I’m not a fan of oats that’s often the main ingredient in most commercial granolas, so I make mine with poha!

Coming soon 🙂

Also try:

Homemade Vegan Pizza (No Yeast)

Vegan Pan Pizza (No Oven!)

I guess this has already been said on my blog a few times, but here it goes again: I was never a “pizza person” in my pre-vegan days. I was, and still am, someone who loves simple north Indian food–on most days, dinner is dal/subzi/roti or a big salad. However, going vegan has definitely made me more adventurous in the kitchen, and nowadays, homemade pizza is one of my favorite things to make when I have visitors. While assembling a pizza with store-bought base (mostly vegan), pizza sauce (vegan options are easily available), and vegan cheese is super simple, there’s certainly a sense of fulfillment in making your own pizza from scratch 🙂