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.
- 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
- 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!
Makes about 9-10 average sized cookies
- 1 cup All-purpose flour
- ¼ cup Sugar
- ¼ tsp Salt
- ½ cup Vegan butter
- 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!
Vegan nacho cheese. Can it be done? Yes, it really can! This recipe will have you telling others that it’s “not yo cheese!”
- 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)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika/smoked paprika
- 1/2 tsp vegan chicken-style seasoning
- 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!