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Dessert

Unicorn Cheesecake

by Gina Fontana September 27, 2018
written by Gina Fontana September 27, 2018
Jump to Recipe

This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much!

unicorn superfood cheesecake

Annnddd… drops the mic. Guys, this is it. The healthiest, yummiest, creamiest cheesecake around. Ya, that’s right, I said healthy! I have a confession to make though, I was really disappointed because I didn’t think this cheesecake was going to turn out. I was emotionally prepared to start all over and try again, but by some miracle and baking good fortune, not only did this cheesecake set up perfectly, it is fan-freakin’-tastic my friends!

unicorn superfood cheesecake

So now that we’ve talked about just how good this cheesecake is (did I mention how scrumptious it is?!), let’s talk about this word I’ve been throwing around… healthy * Gasp. How dare I make healthy cheesecake. But before I loose ya, let me explain. It all started with my favorite Supercolor Powders from Suncore Foods! Not only is that how I got these beautifully pastel colored layers (nope! I didn’t use food coloring- never will again!), but they also pack a whole lotta nutritional value.

unicorn superfood cheesecake

unicorn superfood cheesecake

So now that I have you intrigued, let’s take a closer look at these superfood powders in more detail.

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unicorn superfood cheesecake

☆ BLUE BUTTERFLY PEA FLOWER POWDER

 

 

 

 

 

 

 

 

This short-lived flower offers many health benefits, including improved eyesight, hair growth, and skin! And when added to your food in small amounts, you get a very vivid, vibrant blue!

☆ INDIGO BLUEBERRY POWDER

 

 

 

 

 

 

 

Now we all know that blueberries contain a healthy dose of antioxidants, vitamins, and other nutrients. This super fruit helps lower cholesterol levels and reduce the risk of obesity, boost heart health, prevent skin damage and improve bone strength. When added to your food, you get this really subtle purple color and a hint of blueberry flavor!

☆ PINK PITAYA POWDER

 

 

 

 

 

 

 

Also known as dragon fruit, its many antioxidants, antibacterial, and nutritional properties help boost the immune system, improve metabolism, and smooth the digestive process. This super fruit is loaded with Vitamin C, several types of Vitamin B, protein, fiber and essential polyunsaturated fatty acids. When a small amount is added to your food, you get this super pretty pink color, and it’s generally flavorless so no need to worry about it messing up the flavor of your food!

☆ ORANGE CARROT POWDER

 

 

 

 

 

 

 

We are familiar with how good carrots are for our health. To be honest, I am not a huge fan of carrots, so this powder is a great alternative for me. Carrots contain antioxidants, Vitamins A and C, and potassium, which help protect you from heart disease, diabetes, cancer, and even bad eyesight. When added to food, of course you get a light orange hue. I was worried about adding carrot to my cheesecake, because you can taste the carrot a bit, but it was perfect and you can’t taste it at all in this cheesecake!

*nutritional information and product photos provided by Suncore Foods

unicorn cheesecake

The chocolate hazelnut crust is made with hazelnuts, almonds, coconut oil, cacao, and sugar. The filling of this cheesecake is all vegan too! You might be wondering how on earth that’s possible, but with a little vegan cream cheese, some raw cashews, cacao butter, and coconut cream, you’ve got a pretty darn close-to-the-real-deal thang.

unicorn cheesecake

You may have seen or even made raw cheesecake recipes, which are delicious as well, but this particular cheesecake is baked. Growing up, my grandma’s recipe for cheesecake was always my all-time favorite dessert. I would ask for that for my birthday instead of traditional cake. So I wanted to bake this one to try to re-create an old fav, and I have to say, it is pretty darn close!

unicorn cheesecake

This Unicorn Cheesecake would be super fun for your next birthday party (kid and non-kid alike wink), and it’s great for those who cannot consume dairy or eggs, or gluten for that matter. This is a completely gluten-free, vegan cheesecake. I do use organic sugar in this recipe, but feel free to sub maple syrup or agave (although I have not tested the recipe with such). The only drawback is that this cheesecake needs to bake for close to an hour and then set up overnight, so be sure to make it a day ahead of time. It also cannot sit out for very long as it will start to melt (because of the cacao butter and coconut oil) so be sure to keep it chilled and stored in the fridge. Lastly, don’t skip the supercolor powders, they truly make this cheesecake magical, add some nutrients, and have your family and friends raving for days (maybe even weeks!) about how gorgeous your cheesecake was. So go ahead and hop on over to Suncore Foods, order your supercolor powders and get baking my friend! And as always, don’t forget to tag me on Instagram or Facebook with all your magical cheesecake creations!

 

 

 

 

 

unicorn cheesecake

*this recipe was inspired by my grandma Nana’s cheesecake recipe and Minimalist Baker’s Easy Baked Cheesecake

Continue to Content
unicorn superfood cheesecake

Unicorn Cheesecake (Vegan + Gluten-Free)

Yield: 8 small-ish slices
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Ingredients

Chocolate Hazelnut Crust

  • 1 cup hazelnut meal, (or hazelnuts ground into meal)
  • 1 cup almond flour/meal, (or blanched almonds ground into meal)
  • 1/2 tsp salt
  • 1/4 cup organic sugar, (or maple syrup)
  • 1/3 cup coconut oil
  • 1-2 tbsp unsweetened cacao powder

Filling

  • 16 oz Tofutti vegan cream cheese
  • 1.5 cup raw cashews, (soaked in boiling water for about 15 minutes)
  • 1 can coconut cream (not coconut milk), (the cream part only, not the liquid)
  • 1.5 tbsp arrowroot powder
  • 1 tsp pure almond extract
  • 1 tsp pure vanilla extract
  • 1/2 cup organic sugar, (or maple syrup/agave)
  • 2 tbsp raw cacao butter, (or sub coconut oil, but the cacao butter will give it extra creaminess)
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1 tsp Pink Pitaya Powder, (Suncore Foods)
  • 2 tsp Indigo Blueberry Powder, (Suncore Foods)
  • 1/4 tsp Orange Carrot Powder, (Suncore Foods)
  • 1/4 tsp Blue Butterfly Pea Flower Powder, (Suncore Foods)

Instructions

  1. Boil a pot of water, enough to cover 1.5 cups of cashews, then once boiling, turn the heat off, add the cashews, cover and rest while you make the crust
  2. Combine all the crust ingredients in your food processor/blender and blend until well combined
  3. **NOTE: Make sure your crust sticks together when you pinch it between your fingers. If it doesn't, add just a little bit more coconut oil
  4. Press your crust into your 6 inch springform pan, and use a glass or measuring cup to really press it in there. Place your crust in the fridge while you make your filling
  5. Preheat your oven to 350 degrees
  6. Drain your cashews
  7. In a large food processor/blender, add all of your filling ingredients (including the cashews) EXCEPT your supercolor powders and blend until very smooth and creamy
  8. Seperate the filling evenly into 4 seperate bowls (I measured about 1 cup per bowl)
  9. In one bowl add 1 tsp of pink pitaya powder, stir to combine until the powder is mixed in well
  10. In your second bowl, add 2 tsp of blueberry powder, mix to combine
  11. In your third bowl, add 1/4 tsp of orange carrot powder, mix
  12. In your last bowl, add 1/4 tsp of blue butterfly pea powder, mix
  13. Pour your first filling layer over your crust and spread evenly to cover the crust. Repeat for all colors. I chose to do mine in this order:
  14. Blue Butterfly Pea Flower
  15. Blueberry
  16. Pitaya
  17. Carrot
  18. Bake for 50-60 minutes, or until the edges are golden brown and the center is just slightly "jiggly" but not liquidy.
  19. **NOTE: I had a really hard time deciding if it was done or not, so I googled "how do you know if your cheesecake is done" lol. When you shake the pan, it will have some give to it, but it should be so liquidy that it slops over the sides, and only the center should jiggle...
  20. Remove from the oven when done, and let it cool on top of the stove for about 10-15 minutes, then transfer uncovered to the fridge
  21. After it chills in the fridge for a few hours and is completely cool, then cover and chill overnight
  22. **NOTE: allowing it to cool uncovered first will prevent condensation
  23. Store leftover slices covered in the fridge

Notes

** NOTE: Be sure to make this a day head of time to allow it to set up in your fridge overnight

** I used a 6 inch springform pan to make mine so the colored layers weren't too thin

** I have not tried to make this recipe with maple syup or agave in place of the sugar, so I can't guarantee the results/colors if you decide to do so

** this recipe was inspired by my grandma Nana and Minimalist Baker

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert

 

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4 comments

Veronica September 30, 2018 - 4:52 pm

Prettiest cheesecake ever!!

Reply
HealthyLittleVittles September 30, 2018 - 5:26 pm

Aw thank you so much! ????

Reply
Jess September 30, 2018 - 9:13 pm

The pastel colors make this great. 🙂

Reply
HealthyLittleVittles September 30, 2018 - 9:16 pm

Thank you! I was so happy with how it turned out!

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

Cover image of a cupcake with strawberry frosting: The Beginners Guide to Gluten-Free, Vegan Baking by Gina Fontana
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Gina | Healthy Little Vittles
A delicious THAI CHOPPED SALAD using green and pur A delicious THAI CHOPPED SALAD using green and purple cabbage, kale, broccoli, carrots, green onion, cilantro, mandarine oranges, and sliced almonds tossed in a simple Thai almond butter dressing for a delicious plant-based meal or side dish for this weekend!
.
SHOP 👉🏻 Thai Chopped Salad 
RECIPE:
2 cups chopped red cabbage
2 cups chopped green cabbage
4 cups chopped kale
2 cups chopped broccoli
1/2 cup chopped cilantro
1 cup sliced carrots (pre-sliced)
1 cup chopped green onion
2 cups sliced cucumbers
1.5 cups canned mandarine oranges, drained
1/2 cup sliced almonds

Thai Almond Butter Dressing
3/4 cup almond butter
1/2 cup water
1/4 cup liquid aminos/gluten-free soy sauce/coconut aminos (for soy free)
1 teaspoon minced garlic
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 tablespoon lime juice

Instructions
Wash all of your produce, then chop the produce using your desired Calphalon Precision Knife. Place the measured produce into a large bowl. Toss everything together, except for the sliced almonds and divide between bowls.
Make the dressing by blending all of the dressing ingredients together and pour over each individual salad as desired. Garnish with sliced almonds and enjoy!

https://www.healthylittlevittles.com/thai-chopped-salad/
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#ad I am excited to be partnering with @Calphalon today to bring you a delicious s’mores recipe modified to be gluten-free and vegan so everyone can enjoy them together this Father’s Day! 
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You only need 6 ingredients (yes! It’s true!) to make this absolutely delicious dip! Head to the blog to read more and snag the recipe while you’re there! 
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🎉 USE CODE GINA25 for 25% OFF sitewide when you shop on Calphalon.com!!! 🎉
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Bring this delicious dairy-free, vegan, gluten-fre Bring this delicious dairy-free, vegan, gluten-free side dish to your next cookout! This SMOKED DILL PAPRIKA POTATO SALAD puts a smokey spin on traditional potato salad and is made healthier by using avocado in the creamy dressing!
SHOP 👉🏻 Smoked Paprika Dill Potato Salad 
.
INGREDIENTS 
3 lbs yellow/yukon gold potatoes
1 heaping cup celery, sliced
1/4 cup fresh dill, chopped
1/3 cup vegan mayo
1 avocado
1/2 teaspoon smoked paprika
1 teaspoon dijon mustard
1/2 lemon, juiced
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper, plus more to taste

INSTRUCTIONS 
Wash the potatoes and place them into a large pot. Cover the potatoes with water, making sure all of the potatoes are fully covered and boil on high for about 15-20 minutes, until the are soft when you poke them with a fork.
Meanwhile, wash and slice the celery, and chop the dill.
Drain the potatoes and rinse with cold water. Let them cool, then slice them into small chunks. You can choose to remove the skin or leave it on, I removed it. Place the potato wedges in a large bowl.
Place the vegan mayo, avocado, paprika, dijon, lemon juice, salt, and pepper in a food processor/blender and blend until smooth. Pour the creamy dressing over the potatoes, add the celery and dill and stir to coat all of the potatoes well. You can choose to mash some of the potatoes too if you like your potato salad more "mushy".
Cover and place in the fridge for at least an hour before serving. You may chill overnight. Add more salt and pepper to taste before serving if desired.
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https://www.healthylittlevittles.com/smoked-paprika-dill-potato-salad/
A deliciously easy Italian cookie recipe made glut A deliciously easy Italian cookie recipe made gluten-free and vegan! These LEMON VANILLA BISCOTTI are bursting with flavor, are really easy to make 🍋 They are the perfect lemon-flavored dessert!
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RECIPE in bio @healthylittlevittles
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Recipe on the blog, clickable link in bio @healthylittlevittles
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A couple of weeks ago my Instagram shop went live! A couple of weeks ago my Instagram shop went live! 🎉 You can now shop my recipes right from Instagram and have the groceries delivered right to your doorstep via DoorDash! How cool is this?! I'm super excited about it and I hope you are too 😊 This will hopefully make meal prep + planning easier for you! ❤️
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Also in the works is a shoppable meal plan with a recipe ebook included! You will be able to purchase all the ingredients needed to make a week's worth of meals and have everything already planned out for you. Stay tuned for that in the near future!
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I will also be adding this shop feature on my
blog very soon too, keep checking back! I'll be sure to make the announcement when it's ready.
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This is a new service and the @eatwithjupiter team is hard at work to provide customers with the best experience. They are adding more stores, products and features to make this shopping experience simple and convenient. Would love to hear your feedback!
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As always, THANK YOU for your support! Your continued engagement and following has allowed me to be able to grow my business to include fun new services such as this! 🙏🏻 CHECK IT OUT and let me know what you think! So far I think you are all loving it! 🥰 Have a great day everyone! ☀️ 
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https://www.instagram.com/healthylittlevittles/shop
Warmer days + cooler evenings makes a perfect comb Warmer days + cooler evenings makes a perfect combination for a light + nourishing soup! 🧡
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SHOP 👉🏻 Roasted Butternut Squash Carrot Soup 
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https://www.healthylittlevittles.com/roasted-butternut-squash-carrot-soup/
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Healthy Little Vittles
  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Grain-Free Homemade Condiments Lunch & Dinner No-Bake Desserts Recipe Roundups Salads Side Dishes Smoothies + Smoothie Bowls Snacks & Appetizers Soups
      Dessert

      Vegan Cast Iron S’mores Dip

      May 26, 2022

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Breakfast

      Strawberries and Cream Breakfast Quinoa

      April 7, 2022

      Breakfast

      Blueberry Overnight Quinoa

      March 6, 2022

      Breakfast

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Breakfast

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Breakfast

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Dessert

      Vegan Cast Iron S’mores Dip

      May 26, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      Dessert

      Grain-Free Lemon Cupcakes (Vegan)

      April 3, 2022

      Dessert

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Dessert

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Moon Milk by Gina Fontana

      May 11, 2019

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Grain-Free

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Grain-Free

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Grain-Free

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Grain-Free

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Grain-Free

      Grain-Free Marbled Snowflake Sugar Cookies

      December 22, 2021

      Grain-Free

      Grain-Free Vegan Cinnamon Streusel Muffins

      August 15, 2021

      Grain-Free

      Vegan Grain-Free S’mores Brownies

      June 18, 2021

      Grain-Free

      Grain-Free Cherry Pop Tarts

      June 8, 2021

      Homemade Condiments

      How to Make Vegan Buttermilk

      April 11, 2022

      Homemade Condiments

      Easy Vegan Lemon Curd (Refined Sugar-Free)

      March 24, 2022

      Homemade Condiments

      Pumpkin BBQ Sauce

      December 9, 2021

      Homemade Condiments

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Homemade Condiments

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Homemade Condiments

      Homemade Vegan Caramel Sauce

      September 27, 2021

      Homemade Condiments

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Homemade Condiments

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Lunch & Dinner

      Creamy Alfredo Style Mushroom Pasta

      February 20, 2022

      Lunch & Dinner

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Lunch & Dinner

      Maple Curry Garlic Ramen Noodle Bowls

      January 31, 2022

      Lunch & Dinner

      Sesame Kale Spring Rolls

      January 16, 2022

      Lunch & Dinner

      Vegan Latkes

      November 29, 2021

      Lunch & Dinner

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Lunch & Dinner

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Lunch & Dinner

      Vegan Gluten-Free Chicken and Dumplings

      October 4, 2021

      No-Bake Desserts

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      No-Bake Desserts

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      No-Bake Desserts

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      No-Bake Desserts

      No-Bake Cherry Cake Pops

      July 19, 2021

      No-Bake Desserts

      No-Bake Vegan Cheesecake Ghosts

      October 22, 2020

      No-Bake Desserts

      Pumpkin Spice Chocolate Fudge

      September 7, 2020

      No-Bake Desserts

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      No-Bake Desserts

      Raw Chocolate Chip Cookie Dough Brownie Rolls

      February 24, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 17, 2021

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Thai Chopped Salad

      June 8, 2021

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Side Dishes

      Vegan Latkes

      November 29, 2021

      Side Dishes

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Side Dishes

      Gluten-Free Vegan Skillet Buttermilk Biscuits

      November 18, 2021

      Side Dishes

      Smoked Paprika Dill Potato Salad

      September 2, 2021

      Side Dishes

      Copycat True Food Kitchen Tahini Harissa Cauliflower

      August 23, 2021

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Smoothies + Smoothie Bowls

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Smoothies + Smoothie Bowls

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Smoothies + Smoothie Bowls

      Cookie Monster Smoothie Bowl

      April 3, 2021

      Smoothies + Smoothie Bowls

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

      Smoothies + Smoothie Bowls

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Smoothies + Smoothie Bowls

      Strawberry Banana Sundae Smoothie Bowls

      January 25, 2019

      Snacks & Appetizers

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Snacks & Appetizers

      Baked Leftover Mashed Potato Croquettes

      February 15, 2022

      Snacks & Appetizers

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Snacks & Appetizers

      Pumpkin BBQ Sauce

      December 9, 2021

      Snacks & Appetizers

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Snacks & Appetizers

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Snacks & Appetizers

      Strawberries and Cream Granola Bites

      May 10, 2021

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Soups

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Soups

      Roasted Cauliflower Soup

      January 4, 2022

      Soups

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Soups

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Soups

      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

  • My Books
    • books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

    • The Beginner’s Guide to Gluten-Free Vegan Baking
    • Moon Milk by Gina Fontana
    • 7-Day Vegan Challenge Recipe eBook
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      November 11, 2021

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      December 16, 2020

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