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30 Minutes or Less

Healthy (& vegan!) Caramel Brulée Latte

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healthy caramel brulée latte in a mug with a spoon on the side.

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.

two mugs of caramel brulée latte with milk on the side.

What You’ll Need to Make This Healthy Caramel Brulée Latte

Butter – I used Miyoko’s vegan butter to keep this latte recipe vegan-friendly! It melts beautifully into the caramel sauce, giving it that smooth, buttery flavor. However, you can certainly use regular butter if you’d like!

Coconut Sugar – This natural sweetener is unrefined and lower on the glycemic index (meaning less of a spike in blood sugar). It also has a slightly deeper flavor, which only adds to the flavor of our caramel sauce! Though if you don’t have any coconut sugar, feel free to use regular sugar or even brown sugar instead.

Milk – I used non-dairy cashew milk in my healthy caramel brulée latte, and it was perfectly creamy and delicious! But really any milk will work, so go ahead and use whatever you have at home.

Espresso – Either one shot of espresso, or 1/4 cup of strong coffee will do the trick. Or, if you’re like me and can’t get enough caffeine in your life, make it a double and add an extra shot of espresso!

Tips and Tricks

  • Keep a close eye on your caramel sauce while it cooks! The sugar can burn quickly, and needs to be stirred frequently. So I recommend tending to it the entire 5 minutes it cooks – trust me, it’ll be worth it!
  • For a salted caramel brulée latte, top yours off with a tiny pinch of flaky salt! I go crazy for a good salty/sweet combo, and that little pinch of salt goes a long way.
  • Turn this recipe into an iced latte by serving it over ice! To do this, I recommend letting your hot caramel milk come to room temperature first, as well as your espresso.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: That’s easy – just use all the vegan swaps I outlined above!

Make it Decaf: For a caffeine-free version, use your favorite decaf espresso or decaf coffee in your latte.

close-up image of a caramel brulée latte with extra caramel on top
4.34 from 3 votes

Healthy (& vegan!) Caramel Brulée Latte

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.
Print Pin Rate
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

For the caramel sauce:

  • 1/2 cup butter, I used vegan butter
  • 1/2 cup coconut sugar, or regular sugar

For the latte:

  • 1 cup milk, I used non-dairy milk
  • 2 tablespoons caramel sauce
  • 1/2 teaspoon vanilla extract
  • 1 shot espresso, or 1/4 cup strong coffee

Instructions

  • Make the caramel sauce by melting butter and sugar in a small saucepan over medium heat, stirring frequently. Once butter has melted, cook for an additional 4-5 minutes, stirring constantly until dark brown and bubbling.
  • Combine milk, 2 tablespoons of caramel sauce, and vanilla extract in a small saucepan over low heat. Bring to a simmer, then whisk until frothy.
  • Add espresso or strong coffee to a mug, then pour milk mixture over the top. Top with whipped cream an extra drizzle of caramel sauce.

Nutrition

Calories: 300kcal
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Gluten-Free

Gluten-Free Thanksgiving Recipes

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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!

Gluten-Free Cornbread

gluten-free cornbread with milk on the side.

This gluten-free cornbread tastes just like the real thing! Trust me when I tell you, no one will taste the difference.

Vegan Charcuterie Board

overhead image of the entire vegan charcuterie board with white wine, utensils, and bread on the side

No cooking needed – a total win!

Vegan Spinach Artichoke Dip

chip scooping vegan spinach artichoke dip

Serve warm with your favorite gluten-free tortilla chips! I love these chips.

Gluten-Free Stuffing

Gluten-Free Stuffing

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.

Kale Caesar Salad

dressing being poured over kale caesar salad

Throw in some gluten-free croutons for a nice crunch!

Pomegranate Martinis

Be the real Thanksgiving MVP with this dangerously delicious cocktail.

Gluten-Free Apple Crisp

Gluten-Free Apple Crisp

A super simple, one-bowl dessert – perfect!

Gluten-Free Sugar Cookies

stack of gluten-free sugar cookies

A holiday classic! Simply cut into your favorite festive shapes and decorate however you’d like.

5-Ingredient Christmas Crack

christmas crack pieces on a baking sheet with milk on the side

Jump start the Christmas celebrations with this 5-ingredient gluten-free (& vegan!) Christmas crack.

Easy Microwave Vegan Fudge

close up image of fudge without condensed milk

Saved the best for last – this vegan fudge is totally gluten-free, and made in the microwave. Talk about EASY!

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Desserts

Healthy (& vegan!) Pumpkin Spice Latte

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a healthy vegan pumpkin spice latte with a cinnamon stick on top.

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.

vegan pumpkin spice latte being poured into a mug

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!
two pumpkin spice lattes in mugs with a mini pumpkin on the side.

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.
overhead image of two pumpkin spice lattes with cinnamon sticks on top.
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.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 serving

Ingredients

  • 2 cups milk I used almond milk
  • 2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup or any liquid sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 2 shots espresso or ½ cup hot coffee

Instructions

  • Heat milk in a small saucepan over low heat.
  • 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.

Notes

  • Optional: top it off with vegan whipped cream or a cinnamon stick!

    • Nutrition

    Serving: 1serving

    MORE DELICIOUS & HEALTHY DRINK RECIPES

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    30 Minutes or Less

    Healthy Vegan Apple Cider Donuts

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    healthy vegan apple cider donuts on a sheet of parchment paper, one with a bite taken out.

    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!

    close-up image of healthy vegan apple cider donuts stacked on top of each other.

    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!

    healthy vegan apple cider donuts on parchment paper with a bite taken out.

    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.
    healthy vegan apple cider donuts stacked on top of each other, with a bottle of milk on the side.

    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. 
    close-up image of a healthy vegan apple cider donut with a bite taken out.
    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!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 servings

    Ingredients

    For the donuts:

    • 1 1/2 cups rolled oats
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon salt
    • 2 flax eggs, see Notes
    • 1 cup apple cider
    • 1/2 cup creamy almond or peanut butter
    • 1/2 cup coconut sugar
    • 1 tablespoon apple cider vinegar, optional but makes for fluffier donuts
    • 1 teaspoon vanilla extract

    For the cinnamon sugar:

    • 1 cup coconut sugar
    • 1 tablespoon cinnamon
    • 6 tablespoons dairy-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 .

    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.

    • Nutrition

    Calories: 300kcal

    OTHER VEGAN AND GLUTEN-FREE DESSERTS

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    30 Minutes or Less

    10-Minute Spicy Ramen (Gluten-Free Option)

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    close-up overhead image of spicy ramen in a bowl with chopsticks

    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!

    close-up image of spicy ramen with chopsticks

    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!

    two hands holding a bowl of spicy ramen

    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.
    noodles being lifted out of a bowl of spicy ramen

    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.
    overhead image of spicy ramen with chopsticks and a spoon
    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!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 servings

    Ingredients

    • 1 quart chicken or vegetable broth
    • 1 tablespoon sesame oil
    • 2 garlic cloves, grated
    • 2-inch piece fresh ginger, grated
    • 1 tablespoon soy sauce
    • 1 tablespoon chili paste (aka sambal oelek), see Notes
    • 1 teaspoon rice wine vinegar
    • 6 ounces ramen noodles, I used gluten-free

    Topping Options

    • Soft boiled egg
    • Cooked and shredded chicken
    • Sauteed mushrooms
    • Sliced green onion
    • Dried seaweed
    • Sesame seeds

    Instructions

    • Add everything except for noodles to a large pot and simmer over medium-high heat for 10 minutes.
    • Taste broth and adjust any seasonings as desired, then add in the ramen noodles and cook until tender.
    • Ladle broth and noodles into two bowls and top with whatever you’d like.

    Notes

  • Chili Paste: If you can’t find chili paste, you can use an equal amount of sriracha instead.

    • Nutrition

    Calories: 300kcal

    MORE HEALTHY Soup RECIPES

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