Avocado Lime Dip & Avocado Buffalo Dip

I’m on cashew cream kick at the moment. It’s the perfect base for this avocado dip, because it adds a creamy texture without overpowering the flavor.

These two avocado dips are cashew-based and have only 6 simple ingredients. The avocado lime dip is a cool, creamy dip that is a little bit sweet. The avocado buffalo dip is a healthier version of my Classic Buffalo Dip–swap out the cream cheese for avocado!

These two are very different but both pair well with fries, tofu nuggets, vegetable, tortilla chips, salads, sandwiches, you name it. I love this dip because it is so easy to make a big batch and then use it throughout the week to make my regular meals more exciting. I’ll definitely be bringing both of these to my game day party too!


1 cup cashews, soaked for one hour

1.5 cups water

2 avocados, halved and pitted

1/2 tsp sea salt

1 clove garlic

For lime dip, use juice from one lime (2 tbsp lime juice). For buffalo dip, do not use lime juice, instead use 2 tbsp Frank’s RedHot Buffalo Sauce

  1. Blend the cashews with 1/2 cup water until smooth.
  2. Scoop out the insides of the avocados and add to the blender. Add the rest of the water, the lime juice (or buffalo sauce), sea salt, and garlic. Blend again until everything is combined and the dip is creamy.
  1. Yields about 2.5 cups of dip.

Cider & Rum Punch

Here’s a mulled cider cocktail recipe for all of your holiday parties. It is so easy to make! You don’t have to be vegan to enjoy this drink. Bonus, it’s gluten free! If you’re looking for more gluten free drink options, Glutenista has a great list.


4 cups of apple cider

6 oz spiced rum

2 cinnamon sticks

1/2 tsp nutmeg


Pour the apple cider into a saucepan on high heat and add the cinnamon sticks and nutmeg. Stir slowly until the cider boils, then remove from the heat and take out the cinnamon sticks with a spoon. Add the rum and stir, then pour into a pitcher or punch bowl. Serve warm.


Chickpea Breakfast Scramble Burrito

My favorite breakfast used to be eggs with avocado and salsa, and this recipe is absolutely perfect as a substitute. It’s full of protein, filling, and easy to transport for busy mornings if you want to make it the night before. Just wrap it in foil, refrigerate, and heat it in the morning before you’re ready to eat.

I made the chickpea scramble using this amazing recipe from Fettle Vegan, and added in some chopped spinach as well. I put the chickpea scramble, avocado slices, and salsa in a brown rice wrap and had a big breakfast burrito. YAY.

Ultimate Vegan Baked Potato

I know that you’re thinking potatoes are already vegan, but plain potatoes are boring. Even vegans should be able to add cheese, sour cream, and bacon for some serious comfort food.


1 russet potato

Vegan Cheese Sauce (my recipe here)

Broccoli florets


Put your cashews for the cheese sauce in a bowl with cold water and set aside (if you’re not using cashews, wait until later to make the sauce). Wash the potato and stick a fork in it about 3 times to allow steam to escape. Place it on a tray in the oven at 425F and set a timer for one hour.

Cut up fresh broccoli or use frozen broccoli florets, and place on another tray with foil. Drizzle or brush with olive oil, then sprinkle with salt, pepper, and garlic powder. Place them in the oven and set a timer for 30-45 minutes depending on how crispy you want the broccoli, and take it out of the oven when ready. Cover it with foil to keep warm.

Now, make the cheese sauce in a blender, and set aside in a small bowl.

The potato should be easy to cut open after one hour. If not, let it bake until you can cut it open easily and you can easily mash it on the inside. Once the potato is done, pile on all of your toppings. I like roasted broccoli and cheese sauce on mine, and tofu sour cream and tempeh bacon bits are great additions if you are OK with soy products (my favorite brands are Follow Your Heart sour cream and LightLife bacon). Enjoy!

Chocolate Chip Cookies


1 cup of bob’s all purpose gluten free baking flour

½ tsp baking powder

½ tsp salt

½ cup vegan shortening (Nutiva makes a great one) or coconut oil

½ cup maple syrup

½ tsp vanilla extract

1 tbsp unsweetened apple sauce

¼ teaspoon guar gum

1 cup enjoy life dairy free chocolate chips


Mix all ingredients except chocolate chips in an electric mixer. Once the batter is uniform, add the chocolate chips and mix for 10 seconds. Spoon tablespoon-sized mounds of dough evenly spaced onto parchment paper, and eat any extra dough because the batter has no eggs! Bake at 350F on a cookie sheet for 15-20 minutes. Yields about 15 cookies.