Easy Vegan “Thin Mints”

Ah Girl Scout cookie season! Though many of those delicious little buggers are indeed vegan, they increase in price every year. If you want a cheaper and more accessible alternative, look no further than this easy peasy recipe!


There are no specific measurements because it’s just about throwing ingredients together, it’s super simple.

Ingredients

  • Vegan chocolate chips (or bar form is fine, just cut the bar smaller)
  • Few drops of Peppermint extract
  • Round crackers (we love Ritz)
  • Optional: coconut oil

Directions

  • Melt the chocolate chips with a double boiler method, I like adding coconut oil to make the process easier but it is not required. Stir frequently until no lumps are left.
  • Line a cookie sheet with parchment paper and set your crackers in place
  • When the chocolate is ready, remove it from the heat and add as much peppermint extract as you please. There’s no right or wrong amount.
  • Coat each cracker in the chocolate mixture and place back on the parchment lined tray.
  • Put the delicious ‘cookies’ into the fridge to harden and you’ve got yourself some thin mints!

Vegan Shortbread 

Makes about 9-10 average sized cookies


Ingredients

  • 1 cup All-purpose flour
  • ¼ cup Sugar
  • ¼ tsp Salt
  • ½ cup Vegan butter

Directions

  • Preheat the oven to 300°F
  • Add the clump-free flour to a mixing bowl. Then add the sugar and salt. Mix together.
  • Add the vegan butter, at first it will be crumbly but then will form cookie dough.
  • Roll the cookie dough into a ball and then flatten it out on a flour dusted surface and cut out some cookies with a knife or cookie cutter.
  • Roll the cookies in sugar and then place them onto a baking tray.
  • Repeat the process with the dough.
  • Bake in the oven for 30-45 minutes. Remove and cool before enjoying!

Easy Vegan Nacho Cheese

Vegan nacho cheese. Can it be done? Yes, it really can! This recipe will have you telling others that it’s “not yo cheese!”


Ingredients

  • 2 cups potatoes, diced large
  • 1 cup carrots, diced large
  • 1/2 cup water
  • 1/3 cup olive oil
  • 2 tsp salt
  • 1 tbsp lemon juice
  • 1 cup nutritional yeast flakes (but to be completely honest I always double the serving of nutrional yeast in all my recipes)

Optional Additions

  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika/smoked paprika
  • 1/2 tsp vegan chicken-style seasoning

Instructions

  • Boil the potatoes and carrots in water until soft
  • Blend potatoes, carrots, water, oil, and seasonings on high in a blender until the ‘cheese’ is smooth
  • I enjoy eating it with only tortilla chips, but it can be used in Mexican dishes, on pasta, or as a topping!