Wondering what to make this thanksgiving? Let me help you with that! These gluten-free recipes are all just as easy as they are DELICIOUS. Perfect for all types of diets, even those without restrictions will go crazy for these thanksgiving dishes!
Don’t miss out on this classing Thanksgiving side dish just because you’re gluten-free! Make this super easy, totally gluten-free recipe the whole family will love.
Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my pumpkin spice latte recipe is delicious, completely vegan, and refined sugar-free.
Ahh, the pumpkin spice latte. It’s perhaps the most beloved beverage of the Fall season, and for good reason! It’s deliciously sweet and spicy, and cozying up with one on a cool Fall day just feels right. People seem to really love the Starbucks version, but it’s loaded with sugar, sodium, preservatives and other ingredients, which you can see here. It’s also super expensive (almost $6 for a venti), so making this healthier version at home just seems like the better option!
What You’ll Need to Make a Healthy Vegan Pumpkin Spice Latte
Milk: Regular milk works fine, but I used almond milk. Check out the section below for alternative dairy options.
Pumpkin Puree: Sweet and savory, pumpkin puree plays a starring role in Thanksgiving desserts and drinks, including this fall-favorite latte. Make sure you’re buying pure pumpkin puree, and not pumpkin pie filling!
Maple Syrup: My pumpkin spice latte recipe only uses natural maple syrup to sweeten it, instead of refined sugars.
Vanilla Extract: Many recipes do not call for vanilla, but to me, it’s a must for added depth of flavor.
Pumpkin Pie Spice: Pumpkin pie spice is a delicious combination of cinnamon, nutmeg, ginger, cloves, an allspice that works really well with this recipe.
Espresso or Strong Coffee: If you need a major boost to get you going in the morning, I definitely suggest making this with 2 shots of espresso, but brewed, strong coffee works fine too!
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: You can use regular milk if you’d like, but for this recipe I used almond milk. Others prefer coconut milk or oatmilk – the choice is yours!
Make it Caffeine-Free: If you need caffeine-free, use your favorite strong decaf variety.
Tips on Making Pumpkin Spice Latte
You can use granulated organic sugar instead of maple syrup if you don’t want to go the refined sugar-free route.
If you don’t have pumpkin pie spice, you can use ½ teaspoon cinnamon and a pinch each of nutmeg, ground ginger and ground cloves.
5 from 1 vote
Pumpkin Spice Latte (Vegan, Refined Sugar-Free)
Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my vegan pumpkin spice latte recipe is delicious, much easier and quicker to make, and completely vegan and refined sugar-free.
Once simmering, add in the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk vigorously for about 30 seconds or until frothy then remove from heat.
Divide the espresso or coffee between two mugs, then pour the pumpkin-spiced milk over the top.
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Notes
Optional: top it off with vegan whipped cream or a cinnamon stick!
Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!
Not only are these apple cider donuts incredibly soft and fluffy, but it contains no dairy or eggs, is baked instead of fried, and is adorned with crunchy and sweet cinnamon sugar topping that is absolutely mouth-watering. Fall isn’t complete without apple picking and a batch of these vegan donuts!
MAIN INGREDIENTS NEEDED TO MAKE VEGAN APPLE CIDER DONUTS
Apple Cider – Apple cider, whether store-bought or homemade, is going to create the delicious apple flavor we’re looking for in this recipe.
Rolled Oats – I love baking up my gluten-free treats with oats! Not only is it inexpensive, but they’re super easy to acquire.
Flax Eggs – A flax egg is a vegan egg substitute and helps bind all the ingredients together!
Baking Soda & Powder – Baking soda and powder give the batter that quick inflation in the oven that creates the cake-like fluffy donuts we’re looking for.
Cinnamon – This ingredient will be used for making not only the donut, but of course, the cinnamon sugar!
Nutmeg – Known for its spicy, nutty flavor, nutmeg perfectly complements the sweet & warm cinnamon in this recipe.
Vegan Butter – I typically use the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe.
Coconut Sugar – I use coconut sugar when making the cinnamon sugar, but you can opt for organic cane sugar if you prefer.
ADJUST THIS APPLE CIDER DONUTS RECIPE TO YOUR DIET
Add Dairy: Although I use dairy-free butter, you could substitute it for melted coconut oil or regular butter if you’d like! You can also use regular eggs instead of flax.
Add Gluten: You can try using 1 cup of all purpose flour instead of oat flour.
TIPS FOR MAKING BAKED VEGAN APPLE CIDER DONUTS
Bring the wet ingredients to room temperature before you combine them with the flour and other dry ingredients.
Don’t be alarmed if you see bubbles starting to form after mixing the wet and dry ingredients. It’s just the baking soda and powder reacting the way they’re supposed to.
No ratings yet
Baked Vegan Apple Cider Donuts (Gluten-Free)
Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!
1tablespoonapple cider vinegar, optional but makes for fluffier donuts
1teaspoonvanilla extract
For the cinnamon sugar:
1cupcoconut sugar
1tablespooncinnamon
6tablespoonsdairy-free butter, melted
Instructions
Preheat your oven to 350° Fahrenheit and grease a donut pan.
Add the rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt to a blender. Blend until oats are ground into a flour.
Add in the flax eggs, apple cider, almond butter, coconut sugar, apple cider vinegar, and vanilla extract. Blend until a smooth batter forms.
Carefully fill your donut molds with the batter, I used a cookie scoop to keep things neat.
Bake for 20-25 minutes and pop out of the molds onto a cooling racks, allow to cool completely before proceeding to the next step.
Combine the coconut sugar and cinnamon in a small bowl – set up an assembly line with the donuts, bowl of melted butter, bowl of cinnamon sugar, and a cooling rack.
Gently dip each donut in the butter before transferring and coating in the cinnamon sugar, place on a cooling rack while you finish up the rest. Once all are coated, store in a sealed container on either the counter for two days or the fridge for up to one week .
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Notes
Flax Eggs: To make one flax egg, combine 1 tablespoon of ground flax meal with 3 tablespoons of water and let sit on the counter for five minutes to thicken.
Storage: store in a closed container at room temperature for 2-3 days, in the fridge for 1 week, or in the freezer for 1 month.
This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!
Ramen noodles are a pantry staple for households everywhere. The packets are super easy to whip up and I can’t tell you how many times ramen has been my go-to during my school years! But, did you know you can just as easily make homemade ramen noodles in just 10 minutes?
There are so many ways to customize ramen soup, but I like to make mine spicy with all sorts of wonderful ingredients that I always have on hand. So this recipe is for the spice lovers out there!
MAIN INGREDIENTS NEEDED TO MAKE Spicy Ramen
Ramen Noodles – Of course the main ingredient to Ramen soup is the noodles! I used gluten-free, but feel free to use the basic noodles if you prefer.
Broth – Use either chicken or vegetable broth as your base. Beef broth works, too, but will have drastically different flavor.
Sesame Oil – A little drizzle of sesame oil adds a nice flavor and sheen to the soup’s surface.
Fresh Ginger – You’ll need a 2-inch piece of freshly grated ginger. Dried ginger powder is fine to use as well, but fresh will give it a better taste and a nicer kick.
Soy Sauce – 1 tablespoon soy sauce, or feel free to use more to your personal taste. If you are allergic to soy, watching your sodium, or eating gluten-free, you can sub the soy sauce with tamari or coconut aminos.
Vinegar. 1 tsp rice wine vinegar.
Chili Paste – Chili paste offers a deeper spiced flavor than most powders and hot sauces, but if you can’t get your hands on any, sriracha works too.
Toppings – Top it off with soft boiled eggs, green onions, chicken, tofu or seaweed.
ADJUST THIS RECIPE TO YOUR DIET
Gluten-Free: Use the gluten-free version of ramen noodles like I did for this recipe.
TIPS FOR MAKING THIS Spicy Ramen Soup RECIPE
This particular recipe will give you a nice and spicy ramen noodle recipe. However, you can very easily dial back on the spicier ingredients for a not-so-spicy experience. If you’re looking for even spicier ramen, add in some hot peppers or chili flakes.
4.27 from 15 votes
Spicy Ramen Soup Recipe
This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!
This vegan pesto is the easiest and tastiest recipe you’ll make all week! Simply toss all ingredients in a blender, then serve over your favorite pasta. This classic recipe is exploding with fresh, bright, and savory flavor!
I don’t mean to brag, but I’m kind of famous for my pesto. Even cheese-lovers rave about my cheese-less pesto! It was just sort of a recipe that evolved over time based on my dietary restrictions. Growing up, my mom would take me to the local farmer’s market on Saturdays and this one bread stand would hand out samples of thick sliced bread with a big ole’ slathering of pesto on it. It was my FAVORITE part of the farmers market and truly where my deep love of pesto began.
When I moved away for college, I had no choice but to start making pesto myself. Also, around this same time is when I started experimenting with a dairy and gluten-free diet. So one day I randomly decided to just leave the parmesan cheese out of my pesto and see how I’d like it. And well, I LOVED it! Then I began playing around with different nuts in my pesto – the traditional recipes call for pine nuts but those can be pretty hard to come by. So I tried literally every nut I could think of and ultimately landed on cashews for creating the best and creamiest vegan pesto EVER. This recipe is perfectly tangy, incredibly fresh, and tastes just as good as (if not better than) the stuff I used to get at the farmer’s market growing up!
What You Need To Make Vegan Pesto
Basil – If you’re growing basil this year, definitely use it in this vegan pesto! I love doubling or tripling this recipe at the end of summer and freezing leftovers to make sure none of that gorgeous, fresh basil goes to waste. And if you don’t have your own basil plant, simply pick up a package of this delicious herb the next time you’re at the grocery store or farmer’s market. To prepare the basil for this recipe, start by giving it a quick rinse under cold water. Once clean, remove the leaves from the stems and add them to your blender. When I say “2 heaping cups,” I mean 2 HEAPING cups – pack that basil in there, and throw in a little extra if you’d like!
Cashews – Traditional pesto is made with pine nuts, but this vegan pesto tastes even better with cashews. Cashews do an incredible job at contributing an almost cheesy flavor to this pesto, in the absence of parmesan cheese! Though feel free to use any nut or seed you’d like to in this recipe. Walnuts, almonds, or sunflower seeds would all make great substitutions. However, whichever option you choose, please make sure that it is raw and, most importantly, unsalted!
Lemon Juice – Lemon juice adds a touch of brightness to this pesto and emphasizes the delicious fresh flavor. Start small on the lemon juice and add more to taste. I loooove a super lemony pesto so I tend to go a bit crazy, but feel free to customize this recipe to your liking! If you don’t have lemon juice, you can use a teaspoon or two of apple cider vinegar or white wine vinegar instead.
Adjust This Recipe To Your Dietary Needs
Make it Nut-Free: Use raw and unsalted sunflower seeds or pumpkin seeds in place of the cashews to make this a nut-free pesto!
Make it Oil-Free: Substitute 2-3 tablespoons of water for the olive oil in this recipe.
Add Cheese: Throw 1/4 cup of parmesan cheese in with the rest of the ingredients if you’d like.
5 from 1 vote
Vegan Pesto
This vegan pesto is the easiest and tastiest recipe you’ll make all week! Simply toss all ingredients in a blender, then serve over your favorite pasta. This classic recipe is exploding with fresh, bright, and savory flavor!
Add all ingredients to a blender or food processor and blend until smooth. Taste and adjust seasoning as desired.
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Notes
Cashews: You can substitute the cashews in this recipe for pine nuts, pistachios, almonds, walnuts, hemp seeds, sunflower seeds, or pumpkin seeds if you’d like!
