The Best Vegan Sugar Cookies!

Cookies are one of my favorite late night snacks. These plant-based sugar cookies are dead easy to make and lots of fun to decorate with the little ones. You can find plant based dyes in the natural food section of most grocery stores. Enjoy!



*  3/4 cup (1 stick) vegan butter (such as Earth Balance), softened*
*  1/2 cup organic cane sugar + more for topping
*  1/4 cup brown sugar
*  1 tsp pure vanilla extract
*  1 3/4 cups unbleached all-purpose flour + more for rolling into shapes
*  1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
*  1 tsp baking powder
*  1/2 tsp baking soda
*  1/4 tsp salt
*  1-2 tsp non-dairy milk

*  1/2 cup (1 stick) vegan butter, softened
*  2 1/2 - 3 cups powdered sugar
*  Splash non-dairy milk

1.  Add softened butter to a large mixing bowl and cream with a mixer.
2.  Add sugar, brown sugar, vanilla, and beat for 1 minute.
3.  Sift dry ingredients (flour, cornstarch, salt, baking soda and baking powder) over butter and sugar mixture.
4.  Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears too wet, mix in a bit more flour.
5.  Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
6.  Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.
7.  Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
8.  Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
9.  Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes), or very slightly golden brown.
10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

1.  FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
2.  Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
3.  To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.
4.  Once cooled, frost cookies and top with sprinkles (optional - vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).

Make Your Own Vegan Cheese

Cheese is one of those things that some Vegans say they miss. Here is a very easy recipe for a tasty spreadable cheese!

  • 2 cups raw cashews
  • 1 garlic clove, minced 
  • 1/2 tsp garlic powder
  • 1/2 lemon, zested
  • 3 Tbsp of fresh lemon juice
  • 4 Tbsp nutritional yeast
  • 1/2 tsp each: sea salt and white pepper
  • 2 Tbsp olive oil
  • 3/4 cup water
  • OPTIONAL: minced chives or dill for serving
  • EQUIPMENT NEEDED:  Food Processor and Cheesecloth.


-Cover the cashews with cold water and place in the fridge for 12 hours or overnight.
-Drain the cashews and add all ingredients to a food processor. Process until very smooth.
-Place a colander over a large bowl and line the colander with two pieces of cheesecloth. Scrape the mixture into the cloth and twist the cloth so it is tight around the mixture. Secure with a twist tie or elastic.
-Put the bowl and mixture into the refrigerator for 6 hours or until set.

NOTES; Sprinkle with fresh chives or dill for serving, and top with pickled jalapenos, roaster red peppers or sliced olives.

Easy Healthy Snacks

We all need to recognize when we are truly hungry versus just eating for the sake of eating. Sometimes we eat just because others are doing so, or because there is food in front of us, or even because we can’t bear to leave food on our plates, but in order to be successful at maintaining our goals – we need to say no. And avoiding the urge to eat when you are bored, stressed or even depressed can be difficult some days but it is also a must!

Snacking is something that can easily destroy the best intentions when it comes to keeping on top of your calories and fat. Having said that, healthy snacking can also help to curb overindulging at your next meal because you are starving. The best thing you can do is snack healthy. I have put together a few suggestions for those who are craving somethin somethin.

-   3 cups of organic air-popped popcorn – you can top with spices to bump up the flavor.
-   2 1/2 tablespoons of roasted garlic hummus with 10 baby carrots for dipping.
-   10 baked organic tortilla chips with 1/4 cup of salsa.
-   1/2 cup of kale (remove stems) sprinkled with a teaspoon of olive oil and lightly salted, baked at 400 degrees until crisp.
-   10 olives – black or green.
-   1/2 cup of vegan cottage cheese with 1/4 cup of salsa.
-   10 mini pretzels with 1/2 teaspoon of mustard for dipping.
-   1/4 cup of dry roasted pumpkin seeds.
-   1/2 cup frozen organic grapes
-   3/4 cup of chocolate almond or soy milk
-   1 cup of organic blueberries or raspberries
-   2 medium kiwi fruits
-   1 oz of dark chocolate – make sure it is vegan – Most are, but some sneak in ingredients like whey or casein.
-   2 cups of watermelon
-   1/2  cup of vegan yogurt with 1/4  cup of sliced fruit
-   Almonds and goji berries – about 20 of each
-   2 celery sticks with almond butter
-   2 dates stuffed with almond butter – add a slice of banana
-   1cup of kale, beet or sweet potato chips – check the ingredients to make sure they are vega