Vegan Recipes: The Plant-Based Recipes To Make Tonight

Vegan recipes that'll make your omni friends say 'mmm'

Mirjam Knickriem

Vegan recipes don’t have to just be green leaves and vegetables – here’s how to make the delicious vegan recipes we’re drooling over tonight… 

Tahini Overnight Oats With Almond Milk, Turmeric And Banana

You will need…
1 large, ripe banana, peeled, cut into chunks, and frozen
200-250ml almond milk (or more if needed)
1 Medjool date, pitted
3–4 tablespoons rolled oats, soaked overnight in filtered water and rinsed well
1 tablespoon raw unhulled tahini
1 teaspoon maca powder
1⁄2 teaspoon ground turmeric
Pinch of ground vanilla bean powder
Pinch of ground cinnamon

How to make…
1. Combine all the ingredients in a high-speed blender and process on high speed until creamy and smooth.

2. Pour the mixture into a bowl and garnish with your choice of toppings (for example, ground cinnamon, unsweetened shredded coconut, gji berries, nuts and seeds).

3. You can add a pinch of freshly ground black pepper to enhance the absorption of turmeric.

Read More: Vegan diet benefits – why a vegan diet could be amazing for your body

Raw Cheesecake

You will need…
Crust:
100g raw walnuts, soaked in filtered water for 7 hours and rinsed well
50g raw almonds, soaked in filtered water for 8 to 12 hours and rinsed well
11 large Medjool dates, pitted
Pinch of ground cinnamon

Filling:
370 g raw cashews, soaked in filtered water for 4 to 6 hours and rinsed well
180 ml fresh almond milk
50 ml pure maple syrup or coconut nectar, more or less to taste
2 tablespoons organic expeller-pressed coconut oil
Juice of 2 lemons
Seeds from 1 vanilla bean
Pinch of sea salt

How to make…

1. For the crust, put the walnuts and almonds in a food processor or high-speed blender and process until chunky. Remove and set aside.

2. Now add the dates to the food processor or blender and process until minced.

3. Add the ground nuts and cinnamon and process until a sticky mixture forms.

4. Divide the crust mixture into six even portions and press one into each cup of a six-cup silicone muffin form. You can use the bottom of a glass to really press the crust into the cups.

5. Place in the freezer to firm up for at least 30 minutes.

6. To make the filling, combine all the ingredients in a high-speed blender and process on high speed until silky-smooth.

7. Taste and add more sweetener or lemon juice if needed.

8. Spoon the filling evenly into the muffin cups.

9. You can either add any flavor add-ins, such as blueberries, rosewater, toasted pistachios or raw almond butter, during the blending process or stir them into the cheesecake mixture after spooning it into the cups.

10. Freeze for 4 to 6 hours.

11. Remove the cheesecakes from the freezer and unmold them about 20 minutes before serving.

Read More: The most mouth-watering vegan dessert recipes on Instagram

Macadamia Vanilla Ricotta

You will need…
250 g raw macadamia nuts, soaked in filtered water for 7 hours and rinsed well
200ml filtered water
4 tablespoons pure maple syrup
1 teaspoon maca powder
1⁄2 teaspoon grated lemon zest
Juice of 1⁄2 lemon
Seeds from 1 vanilla bean

How to make…
1. Combine all the ingredients in a high-speed blender and process on high speed until deliciously creamy and smooth.

2. Adjust seasonings and texture to taste. Serve with fresh wild figs or any other fruit you desire.

Read More: How to make Niomi Smart’s vegan recipes tonight

The Mix - A loving blend of plant-based recipes by Liora Bels, is published by teNeues, £25 

Have you made any of these delicious recipes? Tag us in your #FoodPorn on Instagram!

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Vegan Recipes: The Plant-Based Recipes To Make Tonight