Vegan Red Velvet Ice Cream Cake by the amazing @megansadd 💙🤍❤️ Easy red velvet cake layered with creamy macadamia ice cream - Made with @naturescharm coconut whipping cream and sweetened condensed coconut milk! You HAVE to try it! It’s delicious, easy, and impressive! Here's what you'll need Red velvet box mix Melted vegan butter Aquafaba Plant milk 1 cup soaked or boiled macadamia nuts 2 cans Nature’s Charm Coconut Whipping Cream, one chilled overnight 1 can Nature’s Charm Condensed Coconut milk 1 tbsp vanilla 2 tsp blue spirulina 1 cup strawberries Get the recipe on the Carrots and Flowers website💋 Love, Megan

Did you know the beautiful Vietnamese Iced Coffee at @copperandstraw is dairy free? "We make it using @naturescharm Coconut condensed milk, our 16 hour cold brew, top it off with our housemade frozen aquafaba, and finely grated dark chocolate. The perfect sweet, rich, indulgent summer coffee order." So what are you waiting for?? 🥳 🌱 🌱 🌱 🌱 #vietnameseicedcoffee #naturescharm #sweetenedcondensedcoconutmilk #condensedcoconutmilk #coconutcondensedmilk #vegancondensedmilk #veganireland #veganbakery #irishvegan #dublinvegan #hawaiibakery #veganbakes #veganbaking #veganbaker #veganchicago #atxvegan #dairyfreebaking #seattlevegan #veganfoodie #dairyfreelife #vegansoftoronto #nzvegan #veganoslatinos #veganfamily #veganmama #vegannz #aucklandvegan #melbournevegan #sgvegan #dutchvegan

Can you believe how amazing this fish pie by @plantbasedjans is? Try it out! 💖 The only creamiest and most delicious humble pie you’ll ever need in your life. INGREDIENTS Topping 200g Desiree potatoes 1/4 cup nuttelex 2 tbsp almond milk Pinch salt Filling 1 can @naturescharm banana blossom 1 nori sheet 1/2 cup cashews (soaked) 1/2 cup water 1/2 cup peas 1/4 red onion sliced LETS MAKE MAGIC HAPPEN 1. Preheat the oven to 180 grill 2. In a small pot over medium heat, boil the the potatoes. Until fork tender. 3. Drain and remove from heat into a bowl. Add the nuttelex and milk, mash until smooth and creamy. Set aside. 4. In a medium pan over medium heat add some olive oil, and cook the onion until translucent. 5. Chop the banana blossom into chunks and add to pan with 1/2 of the brine, cook until aromatic. 6. Crush the nori sheet and add it into the mixture with a pinch of salt 7. In nutribullet, blend the cashews with water until a cream consistency is reached. Add into the pan and mix through. 8. In a square baking tin, pour the filling mixture in, and the mashed potato on top. 9. Flatten the mashed potatoes and run a fork lightly through the top to make a nice pattern. 10. Bake in the oven for 25 minutes or until the top is golden and crispy! SAVE + SHARE & Follow for more easy recipes! 🌱 🌱 🌱 🌱 #naturescharm #fishpie #veganfishpie #veganfood #shepherdspie #veganuk #bananablossom #meatfree #crueltyfree #plantlife #vegetarian #dinnerideas #plantbasedcooking #wholefoodplantbased #marinatedbananablossom #bananablossom #bananafish #vegansofperth #nycvegan #govegan #vegansofaustralia #vegansofsydney #veganuk #vegansofspain #vegansoflondon #veganamsterdam #hawaiivegan #meatfreemeals #easyveganrecipes #vegansofmelbourne #nzvegan #aucklandvegan

Matcha & Black Sesame Rolls by the lovely @nm_meiyee Ingredients 470g all purpose flour 60g sugar 240g @naturescharm evaporated oat milk, warm 60g dairy free butter 2 1/2 tsp instant yeast 40g @naturescharm sweetened condensed oat milk 10g matcha powder 1/2 tsp salt Filling 50g grind black sesame seed *roasted 20g sugar 20g soften dairy free butter 45g @naturescharm sweetened condensed oat milk 1/2 - 1 tbsp of water Combine sesame, sugar, butter, oat condensed milk & water. Set aside. In a stand mixer, combine flour, yeast, sugar, matcha, salt in a bowl. Stir in milk followed by melted butter. Mix on low speed with the dough hook until a rough ball begins to form. Continue to knead on low speed for another 5 mins. On a floured surface, knead dough about 2-3 mins by hands. Cover dough and let it rest for 20mins.  Roll dough into a rectangle using a rolling pin. Spread the sesame filling. Cut into strips, about 1.5 inches. Beginning at long end of each rectangle, roll up tightly. Place the rolls in the prepared baking pan (9x9”). Cover and let rest for 1 hour.
 Preheat oven to 180C. Bake for 20-23 mins just until rolls are lightly golden around the edges and centers are puffed and cooked thoroughly.
 Remove from the oven and let it cool slightly before serving. 🌱 🌱 🌱 🌱 #homemade #tutorial #matcha #sesame #bread #holiday #easy #vegan #recipe #dairyfree #oatmilk ⁣#foodporn #instagram #foodphotography #foodpics #foodgasm #pastry #tasty #dessert #foodstagram #video #inspiration #instagood #reels

As soon as the weather gets warmer i’m wanting iced drinks everyday, and if you like your lattes sweet & creamy, then you’ll probably be just as obsessed with this vegan thai iced coffee by @thezestylime ! 🤩 It's super simple to make, and even easier with the @naturescharm *NEW* squeezy version of the sweetened condensed coconut milk. 🥥 I've also included a few different flavour variations just to mix it up a little! 🥰 THAI ICED LATTE (vegan) (Serves 2) CLASSIC VERSION: 1 cup (250ml) strongly brewed coffee (I use double the amount of coffee grounds) 3 tbsp Nature’s Charm Sweetened Condensed Coconut Milk 1 cup (250ml) Nature's Charm Evaporated Coconut Milk Ice, to serve Brew the coffee using your method of choice. I like to use double the amount of ground coffee to make it extra strong, and if you add a pinch of salt to the grounds it helps cut the bitterness. Feel free to substitute a few espresso shots per latte if you prefer. Add the coffee to a heatproof jug or jar and stir in the condensed milk until fully combined. Fill your glasses with ice and divide the coffee between the two. Top up with your non-dairy milk, as much or as little as you want, depending how milky you like your latte. For extra indulgence, use Nature’s Charm Evaporated Coconut Milk or vegan cream, or your choice of milks like soy, oat, almond, etc. ALMOND/VANILLA: Stir 1 tsp almond or vanilla extract (or vanilla bean paste) into the brewed coffee along with the condensed milk. CINNAMON VANILLA: 1.5 tsp ground cinnamon (added to coffee when brewing) 2 tsp vanilla extract Add the cinnamon to the ground coffee when brewing to infuse with flavour. Stir the vanilla into the brewed coffee along with the condensed milk. SALTED COCOA: 1 tbsp cocoa powder A few generous pinches sea salt, to taste Stir the cocoa powder and sea salt into the brewed coffee along with the condensed milk.

Fruit jelly with evaporated coconut milk by our dear friend @nm_meiyee 💖 Ingredients 500g water 30g sugar 2 tsp agar agar powder Fruits, cubed To serve 1 can @naturescharm evaporated coconut milk, refrigerated Add water, sugar to a saucepan, bring up to a boil. Add agar powder, and cook until dissolved, whisking constantly, continue to simmer for 1 minute. Turn off the heat. Add cut fruits into the mold. Pour jelly into mold, refrigerate for 4 hrs or until set. Serve with cold evaporated coconut milk. 🌱 🌱 🌱 🌱 #partyfoodideas #plantbaseddessert #veganamsterdam #britishsummer #cookingwithkids #fruitjelly #dutchvegan #londonvegans #evaporatedcoconutmilk #hkvegan #summerdessert #naturescharm #veganseattle #nycvegan #fruitjewelry #vegansg #veganevaporatedmilk #evaporatedmilk #veganmiami #brightonvegan #vegansofcanada #easyveganrecipes #veganatx #coconutevaporatedmilk #veganhawaii #vegansofvancouver #vegansofgermany #frankfurtvegan

Chocolate Mocha Tart by the lovely @365cleaneats (Vegan I Gluten-free I Cashew-free) This tart is for all the fellow coffee and chocolate lovers! With notes of both bitterness and sweetness, it goes so great with the almond-infused crust as well! Ingredients: for 8 cm (3”) tart tin x6 Crust: (Dry) 60g almond flour 60g GF oat flour 2 Tbsp. (15g) tapioca starch 3 Tbsp (25g) coconut sugar (Wet) 3Tbsp. (40g) avocado oil Chocolate mocha filling: 3 Tbsp. @naturescharm chocolate fudge sauce 1/2 cup (120 ml) @naturescharm evaporated coconut milk 80ml strong brewed coffee 2 tsp corn starch (mixed with 3-4 Tbsp. coconut cream in the recipe) 1/4 tsp agar powder Pinch of natural salt Chocolate whipped cream: 1 can @naturescharm coconut whipping cream (refrigerated for 24h) 2 Tbsp. maple syrup 2 Tbsp. raw cacao powder Method: 1. Preheat oven to 170⁰C /340⁰F. Place all the dry ingredients for the crust in a bowl and mix well. Add wet ingredients and mix well. 2. Press the mixture against the sides and the bottoms of the tart tins. Prick the bottom of the crusts with a fork. Bake them for about 18-20 minutes or until baked through. Cool them down in the tins. 3.Place all the ingredients for the filling in a pot and blend well. Bring to a boil and continue to simmer, stirring, until completely dissolved, 2 to 3 minutes. 4. Layer it over the crusts and cool them down. Refrigerate until cold for at least 2 hours. 5. Open the chilled coconut cream can and scoop out the solidified cream on top in a bowl. Beat the cream with an electric hand mixer until it turns to a thick whipped cream. Add rest of the ingredients and beat it until mixed. 6. Decorate tarts with the cream. チョコモカタルト (Vegan I Gluten-free I Cashew-free) 今までタルトフィリングはカシュー入りでココナッツオイルやカカオバターで冷やし固めるレシピでしたが、夫がカシューナッツをよく食べるので、カシュー無しでアガーを使うレシピに 冷凍してアイスケーキにしても美味しいです❤️

CAKEEEE! This beauty is by the gorgeous @veganbakesbysarakidd I got to trial @naturescharm latest product, their new Oat Whipping Cream and I LOVED it so much that I made a classic vegan sponge cake with it. VEGAN SPONGE CAKE 60 ml aquafaba 40 g tapioca flour 350 g plain all-purpose flour 230 g caster sugar 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon sea salt 100 ml vegetable oil 250 ml plain soy milk 1 tablespoon vinegar 125 ml water 1 teaspoon vanilla 1 can of @naturescharm Oat Whipping Cream Mixed Fresh Berries for decoration 1. Preheat oven to 175°C (350°F). Grease and line one 8 inch cake tin with baking paper and dust very lightly with flour. 2. Add aquafaba liquid and tapioca flour to the bowl of a standard mix master. Using the whisk attachment, whisk on high speed until strong peaks form. Remove from bowl and set aside. 3. Sieve flour, sugar, baking powder, baking soda, and salt into the bowl for a standard mix master with a paddle attachment. Beat on low for a few seconds to combine. 4. Whilst mixing on low, slowly pour the vegetable oil into the bowl to coat the dry ingredients. Mix until it's a sandy texture, it will be a little greasy. 5. In a small jug, mix together the soy milk and vinegar until it becomes thicker and curdles. Add the water and vanilla and stir. 6. Whilst mixing on low speed, slowly trickle the liquid mixture down the side of your bowl and mix until just combined. Pause and scrape down the sides of the bowl and mix for a few additional seconds. 7. Remove the bowl and add your whipped aquafaba. Gently fold it in with a firm spatula until just combined. Make sure that it's completely homogenous, with no white streaks remaining in your batter. Be careful not to over mix. 8. Pour the batter into your cake tin. (Continued in comments)

Jackfruit cakes 🌱 there’s no crabbiness allowed in my kitchen because these vegan crab cakes are way more chill, easier to make and 10 times more delicious. Plus it’s cheaper so Mr Krabs truly would be proud of these seafood alternatives and @naturescharm jackfruit confit was born for this one.. 2 cans Natures Charm jackfruit confit 100g salted crackers 1/2 red onion, diced 3 cherry tomatoes, diced 1 teaspoon mustard 1 teaspoon Tabasco half teaspoon celery salt (or old bay) Mash the confit jackfruit and crush the crackers. Finely chop the veggies then mix everything together. Refrigerate for 30 minutes then roll into 6 even balls. Smoosh ‘em down and fry for about 2-3 minutes each side until sizzly golden brown. I serve mine with tahini sauce or aioli, pickles, side salad, lemon juice and lots of dill or parsley! #veganseafood #naturescharm #vegan #plantbased #vegancrabcakes #crabcakes #jackfruit #jackfruitrecipe #jackfruitrecipes #seaspiracy #govegan #bevegan #eatvegan

Vegan Jackfruit & Ramen Omelette by our girl @megansadd 🌟💖 This Korean-inspired dish is one of my favorite plant-based brunch recipes ever! It’s flavorful, unique, & super satisfying. Made with the absolute best vegan meat- @naturescharm jackfruit confit 🤤 This recipe is perfect for meal-prep, brunches and baby showers! Here’s what you’ll need INGREDIENTS * 3 ounces dried ramen * 2 tbsp toasted sesame oil, divided * 4 green onions * 2 large cloves garlic, thinly sliced * 1 can Nature’s Charm jackfruit confit * 12 oz liquid Just Egg (1 bottle) * 2 cups baby spinach (about 2 ounces) * 2 tsp soy sauce * ¼ tsp salt INSTRUCTIONS 1. Preheat the oven to 350 F. Bring a large saucepan of water to a boil. Cook the ramen according to package instructions, usually about 3 minutes. Drain well and return to the saucepan. Add 1 tbsp sesame oil and toss to coat. 2. Thinly slice 4 medium scallions, keeping the whites and greens separate. Add the Just Egg to a bowl with the soy sauce and pepper. Whisk until well-blended. Add the spinach to a large bowl. 3. Heat an oven-safe medium skillet over medium-high heat. Add the jackfruit confit (with 1-2 tbsp of the oil), breaking it apart with a utensil. Cook until golden-brown on most edges and starting to crisp, about 3 minutes. Reduce heat to medium. Add the scallion whites and garlic and cook for 1-2 minutes, stirring occasionally, until tender. Using a slotted spoon, transfer the jackfruit mixture to the bowl of spinach. Toss to combine. 4. 1. Add the remaining 1 tbsp sesame oil to the skillet and increase the heat to medium high. Add the cooked ramen and spread into an even layer. Cook undisturbed for about a minute. Arrange the spinach jackfruit mixture over the noodles. 5. Pour the Just Egg mixture over the noodles and tilt the skillet to distribute it evenly. Cover, reduce the heat to medium, and cook until the mixture on top is bubbly and mostly cooked about 3 minutes. Uncover and transfer the skillet to the oven. Bake for about 25 minutes, or until the middle of the omelette is set.

Iced Coconut Coffee with @naturescharm 🌱☕️ Vietnamese coffee with condensed milk is the top-tier coffee ☕️ in my opinion 🤤 And @naturescharm coconut condensed milk helps make this plant-based! Inspired by Vietnamese flavors, this vegan Iced Coconut Coffee features a snowy ❄️ coconut-flavored slushy with coffee ☕️ and plant-based condensed milk. RECIPE 📖 2 tablespoons ground coffee 120ml hot water 1 ½ cup ice 3 tablespoons @naturescharm coconut condensed milk (or other liquid sweeteners) 6 tablespoons @naturescharm coconut milk (chill the coconut milk can in the fridge for 1 hour before) Full recipe and instructions via LINK IN BIO! https://veggieanh.com/iced-coconut-coffee-vegan/ . . . #icedcoconutcoffee #vietnamese #coconutcoffee #vietnamesecoffee #vegan

Easy Vegan Neapolitan Ice Cream by the lovely @addictedtodates 🍓🍨🍫 Layers of delicious dairy-free no-churn strawberry, vanilla, and chocolate ice cream made using @naturescharm whipping cream and sugar-free condensed coconut milk - which keeps the recipe keto-friendly too in case that’s your thing! You don’t need any special equipment for this ice cream - anyone can make it! You can even recycle a juice carton or milk carton to make it in - like I did here! I love to serve this tricolour ice cream sandwiched between two vegan wafers, but you can serve it by the scoop or decorate with berries and chocolate as an ice cream cake too! Here's what you'll need 1 can @naturescharm coconut whipping cream 1 can @naturescharm sweetened condensed coconut milk, I used sugar free 4 teaspoons vodka 120 g sugar-free strawberry jam, or regular jam 2 teaspoons freeze-dried strawberries 15 ml espresso 10 g unsweetened cocoa powder 1 teaspoon vanilla bean paste, or vanilla extract vegan wafers, optional, to serve 🔗 You can find the full recipe with step-by-step images, tips, and FAQs on Christina's site or google “Neapolitan Ice Cream Addicted To Dates” 🌱 🌱 🌱 🌱 #naturescharm #neapolitan #coconutwhippedcream #vegandesserts #sugarfreecondensedcoconutmilk #condensedcoconutmilk #coconutcondensedmilk #vegancondensedmilk #whatvegansbake #coconutwhippingcream #whatveganseat #vegansofnyc #veganbaker #veganbakery #veganbaking #aussievegan #vegansg @vegnews #nzvegan #veganmum #vegansofbrisbane #dairyfreebaking #veganboston #veganflorida #veganmiami @weareveganuary #vegandeutschland #londonvegan #ketobaking #ketobakery #sugarfreecondensedmilk #ketobaker