Minimalist Baker

Just when we thought summer’s most perfect veggie couldn’t get any more delicious, corn FRITTERS graced our palettes. These crispy-on-the-outside, tender-on-the-inside, lightly spiced fritters are a must-try appetizer or side! Not only are they incredibly delicious, but these fritters are vegan, optionally gluten-free, and SO easy to make! Grab your mixing bowl and 10 basic ingredients, and you’ll be enjoying fritters in 30 minutes or less. Easy Jalapeño Corn Fritters (Vegan) from Minimalist Bak

Friends! The fluffiest, most satisfying, Nutella lover’s dream dessert is here: vegan ice cream made with chocolate and hazelnuts. It’s creamy, dreamy, oh-so delicious, and kind of perfect! Especially when craving a sweet treat on a warm summer day. Just 6 ingredients required for this (dare we say) MASTERPIECE. It’s going to be on repeat in our ice cream maker all season long. Grab your cones. Let’s make Nutella ice cream! Vegan Nutella Ice Cream from Minimalist Baker →

Introducing weeknight-friendly fattoush salad! This EASY, 1-bowl, 20-minute version is our inspired take on the classic Levantine dish. Think fresh, crunchy veggies tossed in a bright pomegranate dressing with herby mint leaves, crispy pita chips, and pomegranate arils (major YUM)! It’s a refreshing side to pair with other Mediterranean- and Middle Eastern-inspired recipes, or toss in some chickpeas to make it a light meal on its own. Easy Fattoush Salad (1 Bowl!) from Minimalist Baker →

Friends, welcome to a land where you can float on strawberry dream clouds all day long. This chia pudding is next-level but still ultra simple (5 ingredients!). Just blend strawberries into your favorite milk, sweeten to taste, add chia seeds, and chilllllll. The result is a heavenly, fiber-rich snack or breakfast that tastes just like strawberries and cream but more sophisticated — mmmmmm. Let us show you how it’s done! Strawberries & Cream Chia Pudding from Minimalist Baker →

If you love our Sweet Potato Chickpea Tacos, get ready for another FAVE! Meet: the Vegan Sweet Potato Chickpea TACO SALAD! It’s got fresh kale + romaine, crunchy tortilla chips, smoky roasted chickpeas + sweet potatoes, and a creamy jalapeño dressing.  The result? BIG flavor, lots of textures, and ready in just 30 minutes (hello, weeknight ease with weekend flavor)! Let’s make this satisfying, flavorful, plant-based dinner! A little multi-tasking and some speedy knife skills are the tricks to ke

Move over, Ranch, there’s a new creamy dressing in town that’s stealing our hearts! This cheesy jalapeño cashew dressing is our new go-to for salads, wraps, and dipping veggies. It’s savory and creamy and has a subtly spicy kick! Bonus? It comes together in just 5 minutes with 9 simple ingredients. Grab your blender. Let’s do this! Ingredients to Make Cashew Dressing Cashews – this versatile nut creates a rich, creamy base that’s naturally oil-free and neutral in flavor, allowing the other flav

While recently making our tahini cookies for what felt like the millionth time, we thought, Why not add chocolate to this party? The result was even better than we imagined. Introducing: fudgy chocolate tahini cookies studded with chocolate chips! They’re vegan, gluten-free, and absolutely delicious — like a brownie and cookie in one! All you need for these? 1 bowl, 8 ingredients, and about 20 minutes. Fudgy Chocolate Tahini Cookies (1 Bowl!) from Minimalist Baker →

Say hello to morning glory muffins, made vegan + gluten-free! A classic treat originally created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are lightly sweet, subtly spiced, and packed with fruits, veggies, AND nuts. OH yeah!  Our gluten-free twist uses oat flour and potato starch (no almond flour!) to create a tender muffin that’s wholesome and satisfying. Vegan Gluten-Free Morning Glory Muffins from Minimalist Baker →