Combine 1/3 cup amaretto and 1 pint lemon sorbet in a blender or a food processor fitted with a blade attachment. Pulse 8 to 10 times or until smooth. Pour into a chilled pint glass and serve with crunchy (nonvegan) amaretti cookies for dipping, if so desired.
This easy vegan lasagna is a boon to all those who abstain from dairy, but even cheese-lovers will enjoy this version of an Italian-American classic. Made hearty with fried and marinated eggplant slices, with a creamy filling of soft tofu flavored with parsley and lemon, there's plenty of savory tomato sauce gilding all the layers of noodles too. Read more.
These cupcakes are moist, tender, deeply chocolatey, and just happen to be vegan too. They're tasty enough to eat all by themselves, but even better topped with our Vegan Fluffy Buttercream Frosting (or your favorite frosting recipe, of course). Read more.