Easy.
Dairy-free.
ABSOLUTELY DELICIOUS.
I mean, when I say that this vegan no-bake pumpkin cheesecake is my FAVORITE HOLIDAY DESSERT I am not lying. Why? Well, it’s so easy you could literally make it a couple hours before your holiday party or dinner. You only need 6 ingredients, all of which are easy to procure. And finally, it’s heavenly. It tastes oh so good!!
Fluffy.
Lemony.
And totally vegan.
I was at this fancy, schmancy restaurant the other day in Santa Barbara and they featured these amazing looking lemon ricotta pancakes on the menu. Of course, I couldn’t delight in them because they were full of eggs and dairy.
But, I WOULD NOT BE DENIED!!
I was determined to go home and make a dairy-free, egg free version!
And that’s exactly what I did. The very next morning, I whipped up these vegan lemon ricotta pancakes and they were, hands down, the BEST pancakes I’ve ever eaten!
So, get ready to eat the best pancakes you’ve ever eaten!
This vegetarian japchae or Korean glass noodle dish is a classic and traditional recipe my family loves to make for special occasions!
This is the ONLY roasted Brussels sprouts recipe you’ll ever need because they will always turn out EXACTLY the way you want them to!
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