flaky salt

Trust us: Homemade cashew milk makes for the creamiest scoop of vegan ice cream you&#039;ve ever tasted.

Vegan Salted Caramel Ice Cream

For the Cashew Milk:

raw cashews

water,

For the Salted Caramel Vegan Ice Cream:

cashew milk

coconut milk

sugar

extra-virgin coconut oil, divided

cocoa butter

salt

Vegan Salted Caramel Ice Cream So Good You'll Need a Bigger Bowl

These chewy cookies are perfectly peanut buttery, with crisp edges and a tender center. They remind me of the peanut butter cookies you’d expect from a bakery, yet they’re quick and easy to make at home.

Perfectly Chewy Peanut Butter Cookies

[48 g] vegetable shortening (such as Crisco)

¾ cup [169 g] unsalted butter (melted)

½ cup [300 g] packed light brown sugar

vanilla extract

eggs, (cold)

[255 g] smooth peanut butter

baking soda

baking powder

[325 g] all-purpose flour

[200 g] granulated sugar

Flaky sea salt

Heat the oven to 375F [190C]. Line three baking sheets with parchment paper.

Place the shortening in a large bowl. Pour the melted butter over the top and whisk until the shortening melts (if there are still a few little solid bits of shortening, don’t worry). Whisk in the brown sugar and vanilla, and then the eggs, one at a time, and, finally, the peanut butter. Sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each addition. Gently fold in the flour with a flexible spatula, just until the last streak disappears.

Pour the granulated sugar into a shallow bowl. Portion the (very soft and sticky) dough using a ¼ cup portion scoop or measuring cup and nudge each ball of dough around in the sugar before placing it on the prepared baking sheets. You should be able to fit about 6 per sheet.  Sprinkle with the flaky sea salt and bake cookies one sheet at a time for 14 to 16 minutes, rotating the pan halfway through baking, until the tops are puffed and crinkly and the cookies are just beginning to brown around the edges.

Once removed from the oven, gently press each cookie with a spatula to flatten. Repeat the with remaining dough. Let the cookies cool to room temperature before eating (or don’t…). Keep the cookies in an airtight container at room temperature for up to 3 days.

Wholesome and sweet, my vegan salted caramel apple smoothie is surprisingly perfect for breakfast! It’s made with frozen chopped apples, Medjool dates, vanilla extract, flax seeds, almond butter, vegan protein powder and more for a creamy, frothy, and delicious vegan smoothie.

Salted Caramel Apple Smoothie (Vegan)

apples

soy milk

apple cider or unclarified apple juice

unsweetened vegan yogurt ((see notes))

almond butter

Medjool dates, pitted

vanilla protein powder

flax seeds

sea salt

lemon juice

In an upright, high speed blender, combine the frozen apples, soy milk, apple cider, vegan yogurt, almond butter, Medjool dates, protein powder, flax seeds, salt, lemon juice, and vanilla extract. Blend on high until completely smooth, about 1-2 full minutes. Enjoy immediately!

Made this morning and will definitely be making again throughout the fall! Sweet yet tangy. Froths up nicely! Thanks for the seasonal smoothie recipe!

Oh my goodness this is so delicious. It will be on repeat throughout the fall. Thank you so much.

I love this flavor, and ingredient, combination. The "caramel" is brilliant.

Enjoy these buttery and savory no-knead dinner rolls with sweet potato and herbs. Make-ahead instructions are included with this vegan recipe

Savory No-Knead Dinner Rolls with Sweet Potato &amp; Herbs

cane sugar

½ teaspoons (14 grams) active dry yeast

potato purée

(85 grams) melted vegan butter, divided

celery seed

garlic powder

thyme

sage

rosemary

onion

(600 grams) all purpose flour

olive oil spray

salt (for sprinkling on top)

Heat the soy milk to 110°F (either in the microwave or on the stovetop). Transfer the warm soy milk to a large bowl and stir in the sugar. Sprinkle the active dry yeast over the top and mix it in a bit. Set aside until the top is foamy and active looking, about 5-10 minutes.

To the soy milk mixture, add the sweet potato, 4 tablespoons of the vegan butter, salt, celery seed, garlic powder, thyme, sage, rosemary, and dehydrated minced onion. Give this mixture a good whisk to break up the sweet potato. Add the flour. Stir until a sticky and shaggy dough forms. Spray the surface of the dough with olive oil and cover. Set the dough in a warm place to rise for 1 hour.

The dough should have doubled in size after 1 hour. Grease a 9x13 baking dish with olive oil. Punch/press down the dough and divide it into 16 even pieces (about 70 grams each).

Shape the dough portions. Take one piece of dough and press down with your fingers. Then, use your fingers to gather the edges into a ball, creating surface tension. Flip the piece of dough over on the counter, still holding the edges and keeping the tension. Cupping your hand in a loose &quot;claw&quot;, roll the dough on the counter briefly to form a ball (dusting your fingers with flour if necessary) and then place it in the baking dish. Repeat with remaining dough pieces.

First Rise

Cover the baking dish and let it rise in a warm place for 30-40 minutes, or until almost doubled in size.

Second Rise

Preheat the oven to 400°F. Brush the tops of the rolls with remaining 2 tablespoons of vegan butter and sprinkle with flaky salt. Bake until golden brown and internal temperature is 200 degrees F, about 18-20 minutes.

Let the rolls cool slightly before enjoying.

Bake

These are so delicious we made them twice this week! Thank you for the recipe.

Dear Laura,
These rolls are so good! Thanks a lot! I made them with baked (fresh) onions, also an option.

This spicy vegan watermelon salad is loaded with flavour from a fresh lime, chili and black pepper-infused dressing. Ground up salty corn nuts on top bring crunch and highlight the sweet watermelon. Ready in 30 minutes and no cheese needed!

Spicy Vegan Watermelon Salad with Corn Nuts and Basil

chilies ((see note))

black pepper

avocado oil

lime zest,

lime juice

maple syrup

Tamari

sea salt,

corn nuts

watermelon ((bite sized pieces))

flaky salt,

cherry tomatoes, halved

red onion, thinly sliced

avocado,

Fresno chili, very thinly sliced ((optional))

basil

Place the ground chilies and ground black pepper in a small bowl. In a small skillet or saucepan, heat the avocado oil over medium-high heat. Once it’s hot, pour it over the chilies and pepper. Give it a little stir. Let it cool for 5 minutes. Then, add the lime zest, lime juice, maple syrup, Tamari, and salt. Whisk to combine and set aside.

In a food processor, grind up the corn nuts until they’re finely chopped. Set aside.

Build the salad. Arrange the chopped watermelon on a large platter. Drizzle half of the dressing over the watermelon and sprinkle a bit of flaky sea salt.

Over the watermelon, scatter the halved cherry tomatoes, red onion slices, diced avocado, sliced Fresno chili, and sliced basil. Drizzle the remaining dressing over top and season with flaky salt again. Finally, sprinkle the ground up corn nuts over top and finish with some more lime zest if you like. Enjoy immediately!

Love to try this but I need substitutes for the corn nuts, (cashew) and the dried peppers.  Can’t find in my small town?,

We tried this tonight and it was a success, no leftover for tomorrow ! Superb flavor and texture mix and while unsure about adding the sliced chili it was a good ingredient to add. To make it a meal we added black beans.

Fantastic! Unique, multi-flavor profile. We'll be making this again.

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Top 5 flaky salt recipes from across the web

The most viewed flaky salt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Salted Caramel Ice Cream

Perfectly Chewy Peanut Butter Cooki...

Salted Caramel Apple Smoothie (Vega...

Savory No-Knead Dinner Rolls with S...

Spicy Vegan Watermelon Salad with C...

The most viewed flaky salt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine