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This plant-based cashew crema is great for serving with tacos.

Raw unsalted cashews are key to good homemade cashew milk, says Ashley Wittig, founder of Honey’s, a plant-based ice cream shop in Toronto. For a creamier texture–ideal for sauces or soups—she recommends reducing the water to three cups. Wittig combines cashew and coconut milks to create luscious ice creams that will make you forget all about the dairy-based kind.—Ria Elciario

Homemade, vegan, and extremely easy to make, this cashew cream cheese checks all our boxes.

This one requires a bit of prep—the cashews need to soak overnight—but it’s well worth it. With the addition of chickpeas, this salad makes a worthy main meal or a very satisfying side. 

These easy yet elegant cashew meringues with rich amaretto buttercream icing will look stunning on a holiday cookie plate. 

Sweet, salty, crunchy, smooth...Why settle for store-bought spreads when you can tailor-make your own in just 10 minutes? Plus variations for almond, peanut, cashew and cashew-tahini butter.

10-minute gourmet: Skip the store-bought stuff and make your own delicious batch instead! We have different variations and four ways to use it

From pilafs to salads, and a hearty soup, kale adds a green burst of nutrition to these delicious dishes.

From our favourite roasted veggies, to lemony greens and a modern take on the baked potato, these savoury side dishes will be the star of your dinner plate.

We’re all cleaning up our diets to get ready for shorts and flip-flops weather. Say so long to soups and stews, and hello to veggies, grains and tofu!

Blondies, the lighter cousin of the chocolate brownie, won our vote for easiest-to-make holiday square. Then we came up with endless variations and finally whittled them down to our top four.

From a smooth, earthy camembert style to a sharp, gooey cheddar.

A guide to making your own nut- and grain-based milks at home.

This recipe captures all the layered tastes of a classic fruitcake - in a fraction of the time.