Making plant-based food not boring
The art and science of plant-based recipes for home cooks and pros.
Hi, I'm Danielle
A plant-based Registered dietitian and culinary consultant.
I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and marketing, I turned my passion for all things culinary and communications into a career. I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro.
What's cookin' on the blog
This vegan, gluten-free maple cashew cheesecake is SO creamy and smooth, perfect for traditional cheesecake lovers! There are so many ways now to make a vegan cheesecake, and I wanted to give it a try. I’m not a huge fan of store bought vegan cream cheese, and wanted to see if I could obtain a super creamy texture by using cashews. I’m so happy to say that this version is super creamy, and has a slight tang from the soy
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