30+ Irresistible Valentine’s Day Plant-Based Recipes for a Perfect Celebration

Valentine’s Day is a special occasion to show your love and appreciation, and what better way to do that than by sharing a meal together?

If you’re looking to celebrate this day of love with a plant-based twist, you’re in the right place! Whether you’re vegan, vegetarian, or simply looking to reduce your meat consumption, there are endless possibilities for creating memorable, romantic dishes.

In this blog post, we’ve compiled over 30 plant-based recipes that will bring heartwarming flavors to your Valentine’s Day celebration.

From decadent desserts to savory main dishes, these recipes are perfect for sharing with your loved one, friends, or family.

Each recipe is designed to be simple yet delicious, allowing you to impress with your culinary skills while keeping things ethical and sustainable.

Whether you’re planning a cozy dinner at home, an intimate breakfast in bed, or a romantic picnic, these plant-based options will make the day even more special.

So, grab your apron, and let’s get cooking with these 30+ irresistible plant-based recipes that will make your Valentine’s Day unforgettable!

30+ Irresistible Valentine’s Day Plant-Based Recipes for a Perfect Celebration

Valentine’s Day is all about love, and what better way to show affection than through the act of preparing a thoughtful, delicious meal?

With over 30 plant-based recipes to choose from, you can cater to every taste and dietary preference, ensuring that your celebration is as delightful as it is meaningful.

Whether you’re making a rich dessert, a vibrant salad, or a cozy dinner, these plant-based dishes will nourish both the body and the soul.

Remember, the beauty of cooking plant-based isn’t just about creating healthier meals – it’s also about showing respect for the planet and the creatures we share it with.

So, this Valentine’s Day, celebrate love in all its forms with these wholesome, plant-based recipes that are as good for you as they are for the planet.

Valentine’s Day Vegan Chocolate-Covered Strawberries

Treat your loved one to a delightful combination of sweet and decadent chocolate with these vegan chocolate-covered strawberries. Made with dairy-free chocolate, these treats are as delicious as they are romantic. Perfect for sharing or gifting, they provide a luxurious and thoughtful way to express affection on Valentine’s Day.

Ingredients

• 1 pound fresh strawberries, washed and dried
• 8 ounces dairy-free dark chocolate
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Optional: chopped nuts, coconut flakes, or edible glitter for decoration

Instructions

1. Melt the dairy-free dark chocolate with coconut oil in a heatproof bowl over simmering water or using a microwave in 30-second intervals.
2. Stir in the vanilla extract once the chocolate is fully melted and smooth.
3. Hold each strawberry by the stem and dip it into the melted chocolate, coating it about halfway.
4. Place the dipped strawberries on a parchment-lined tray.
5. Optional: sprinkle with chopped nuts, coconut flakes, or edible glitter for added flair.
6. Let the strawberries cool at room temperature or refrigerate them for 30 minutes until the chocolate hardens.

These chocolate-covered strawberries are the perfect romantic dessert that requires minimal effort but delivers maximum pleasure. The combination of sweet strawberries and rich chocolate is an undeniable favorite. They’re ideal for serving as a Valentine’s Day gift or for enjoying together after a cozy dinner.

Vegan Heart-Shaped Ravioli with Cashew Cream Sauce

This heart-shaped ravioli filled with a savory vegan ricotta and spinach filling, paired with a creamy cashew sauce, is a beautiful and sophisticated dish for Valentine’s Day. The vibrant red hearts are a symbol of love, while the rich, creamy sauce adds a touch of indulgence.

Ingredients

• 2 cups all-purpose flour (or gluten-free flour if needed)
• 1 tablespoon olive oil
• 1/2 cup warm water
• 1/2 cup cooked spinach, squeezed dry
• 1/2 cup vegan ricotta
• Salt and pepper to taste

For Cashew Cream Sauce:

• 1 cup raw cashews, soaked overnight
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Combine flour, olive oil, and warm water to form a dough. Knead for 10 minutes, then let rest covered for 30 minutes.
2. Roll out the dough thinly on a floured surface, then cut into heart shapes using a cookie cutter or knife.
3. In a bowl, mix the cooked spinach and vegan ricotta with salt and pepper.
4. Place a small spoonful of filling on half of the heart shapes, then cover with the remaining hearts. Press the edges to seal tightly.
5. Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 3-4 minutes until they float.
6. For the cashew cream sauce, blend soaked cashews, water, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth.
7. Pour the sauce over the cooked ravioli and serve immediately.

The heart-shaped ravioli is a stunning dish that can be the centerpiece of your Valentine’s Day dinner. The cashew cream sauce adds a velvety richness that complements the light and flavorful filling. This plant-based version of ravioli proves that vegan food can be both indulgent and beautiful.

Vegan Raspberry Rose Sorbet

A refreshing and elegant way to end your Valentine’s Day meal, this raspberry rose sorbet combines the sweet and tart flavor of raspberries with a subtle hint of rosewater. Its smooth, frozen texture and vibrant pink hue make it the perfect dessert for the occasion.

Ingredients

• 3 cups fresh or frozen raspberries
• 1/2 cup water
• 1/4 cup maple syrup or agave syrup
• 1 tablespoon rosewater
• Juice of 1 lemon

Instructions

1. In a blender or food processor, blend the raspberries, water, maple syrup, and lemon juice until smooth.
2. Strain the mixture through a fine mesh sieve to remove the seeds.
3. Stir in the rosewater, then pour the mixture into a shallow dish or ice cream maker.
4. If using a dish, place the mixture in the freezer and stir every 30 minutes for 2-3 hours until frozen to a sorbet consistency. If using an ice cream maker, follow the manufacturer’s instructions for freezing.
5. Once the sorbet is ready, serve in elegant bowls and garnish with fresh mint leaves or additional raspberries if desired.

This raspberry rose sorbet is the perfect light yet refreshing dessert that balances sweetness with a fragrant floral note. Its smooth texture and vibrant color make it a beautiful and sophisticated addition to any Valentine’s Day celebration. Plus, it’s a dairy-free dessert that everyone can enjoy.

Vegan Red Velvet Pancakes with Cashew Butter Drizzle

Start your Valentine’s Day with a breakfast that’s both decadent and plant-based. These red velvet pancakes are fluffy and sweet, with a vibrant red color that’s perfect for the occasion. Topped with a creamy cashew butter drizzle, they’re a delightful way to enjoy a special morning together.

Ingredients

• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 2 tablespoons cocoa powder
• 1 tablespoon sugar (or maple syrup)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk (or other plant-based milk)
• 1 tablespoon apple cider vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 teaspoons red food coloring (or beet juice for a natural option)

For Cashew Butter Drizzle:

• 1/4 cup raw cashews, soaked overnight
• 2 tablespoons maple syrup
• 1 tablespoon almond milk
• Pinch of salt

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
2. In a separate bowl, combine the almond milk, apple cider vinegar, vegetable oil, vanilla extract, and red food coloring.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Heat a non-stick pan over medium heat and lightly grease it. Pour batter into the pan, using about 1/4 cup per pancake.
5. Cook for 2-3 minutes on each side until golden brown and cooked through.
6. For the cashew butter drizzle, blend soaked cashews, maple syrup, almond milk, and a pinch of salt until smooth and creamy.
7. Drizzle the cashew butter sauce over the pancakes and serve immediately with fresh berries or coconut whipped cream.

These red velvet pancakes are a fun and indulgent way to celebrate Valentine’s Day, combining the rich, chocolatey flavor of cocoa with the creamy sweetness of cashew butter. They’re perfect for a cozy breakfast in bed or as a special treat for your loved one.

Vegan Heart-Shaped Pizza with Pesto and Veggies

Why not enjoy a fun and healthy Valentine’s Day meal together with a heart-shaped vegan pizza? The crispy crust, vibrant pesto sauce, and fresh vegetables make it a perfect dinner choice. You can easily customize the toppings to your liking and enjoy a plant-based meal that’s both delicious and creative.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 1/2 cup vegan pesto sauce (store-bought or homemade)
• 1/2 cup vegan mozzarella cheese, shredded
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup bell peppers, sliced
• Fresh basil for garnish

Instructions

1. Preheat your oven to 475°F (245°C).
2. Roll out your pizza dough on a floured surface into a heart shape (or use a heart-shaped pan).
3. Spread a thin layer of vegan pesto sauce over the dough, leaving a small border around the edges.
4. Sprinkle vegan mozzarella cheese evenly over the sauce.
5. Arrange the sliced cherry tomatoes, red onion, and bell peppers on top of the cheese.
6. Bake the pizza for 10-12 minutes or until the crust is golden and the cheese is melted.
7. Remove from the oven, garnish with fresh basil, and serve hot.

This heart-shaped vegan pizza is not only adorable but also packed with fresh vegetables and aromatic pesto. It’s a great way to share a healthy, flavorful meal with your partner while keeping the Valentine’s spirit alive. Enjoy it with a side salad or your favorite vegan wine for a perfect dinner date.

Vegan Chocolate Mousse with Raspberry Compote

This velvety smooth vegan chocolate mousse is rich, creamy, and perfectly paired with a tangy raspberry compote. It’s an elegant dessert that looks impressive but is surprisingly easy to make. It’s ideal for serving after a romantic dinner to leave a lasting impression.

Ingredients For the Chocolate Mousse:

• 1 can full-fat coconut milk (chilled overnight)
• 200g dark vegan chocolate, chopped
• 2 tablespoons maple syrup or agave syrup
• 1 teaspoon vanilla extract

For the Raspberry Compote:

• 1 1/2 cups fresh or frozen raspberries
• 2 tablespoons maple syrup or sugar
• 1 tablespoon lemon juice

Instructions

1. Begin by preparing the raspberry compote: In a saucepan over medium heat, combine the raspberries, maple syrup, and lemon juice. Stir occasionally, cooking for about 5-7 minutes until the raspberries break down and form a thick syrup. Set aside to cool.
2. For the mousse, scoop the solid coconut cream from the chilled coconut milk can into a mixing bowl (discard the liquid or save for another recipe).
3. Melt the chopped dark chocolate using a double boiler or microwave until smooth.
4. Stir the melted chocolate into the coconut cream, adding maple syrup and vanilla extract. Whip the mixture until light and fluffy, about 3-4 minutes.
5. Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.
6. Once set, top with the raspberry compote and serve cold.

This chocolate mousse is rich and decadent, with the tart raspberry compote providing a perfect balance of flavors. It’s an elegant and indulgent way to end a romantic meal, and the plant-based ingredients make it suitable for a variety of dietary preferences.

Vegan Strawberry Shortcake

A classic dessert reimagined with a vegan twist, this strawberry shortcake features soft, flaky biscuits topped with sweetened strawberries and a dollop of coconut whipped cream. It’s a light yet indulgent treat that’s perfect for sharing on Valentine’s Day.

Ingredients For the Biscuits:

• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup coconut oil, chilled and solid
• 1/2 cup almond milk (or any plant-based milk)

For the Strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Coconut Whipped Cream:

• 1 can full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together flour, baking powder, sugar, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and stir until the dough just comes together. Turn it out onto a floured surface and gently knead for a few turns.
5. Roll out the dough to about 1-inch thickness and cut into circles using a biscuit cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
7. For the strawberries, mix the sliced strawberries, maple syrup, and vanilla extract in a bowl. Let sit for 10-15 minutes to macerate.
8. To make the whipped cream, scoop out the solid coconut cream from the chilled coconut milk and whip it with powdered sugar and vanilla until fluffy.
9. Assemble the shortcakes by cutting the biscuits in half, layering with strawberries and whipped cream, and topping with the other half of the biscuit.

This vegan strawberry shortcake is a delightful way to celebrate Valentine’s Day with a sweet, fresh, and creamy dessert. The combination of tender biscuits, juicy strawberries, and fluffy coconut whipped cream makes this treat irresistible and perfect for any romantic occasion.

Vegan Mushroom Risotto with White Wine and Thyme

For a savory Valentine’s Day dinner, this creamy vegan mushroom risotto is a luxurious and comforting dish that’s full of umami flavor. With earthy mushrooms, aromatic thyme, and a splash of white wine, it’s a perfect main course for a special night.

Ingredients

• 1 1/2 cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cups vegetable broth, kept warm
• 1 cup white wine (optional, can substitute with more broth)
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 garlic clove, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup nutritional yeast
• Salt and pepper, to taste

Instructions

1. In a large pan, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and sliced mushrooms to the pan and cook until the mushrooms release their moisture and begin to brown, about 7-8 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, letting the rice lightly toast.
4. Pour in the white wine (or extra broth) and stir until it’s absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. Continue until the rice is creamy and cooked through, about 20-25 minutes.
6. Stir in the fresh thyme, nutritional yeast, and salt and pepper to taste. Adjust the seasoning if needed.
7. Serve hot with a sprinkle of fresh thyme and a drizzle of olive oil for extra richness.

This vegan mushroom risotto is indulgent and satisfying, with a creamy texture and deep savory flavors. It’s perfect for a romantic dinner that feels luxurious yet comforting. The white wine and thyme add an aromatic touch that elevates the dish, making it ideal for a cozy Valentine’s Day meal.

Vegan Churros with Chocolate Dipping Sauce

Indulge in these crispy, cinnamon-sugar-coated vegan churros with a rich chocolate dipping sauce. They’re perfect for a fun and interactive dessert to share with your partner, combining crunchy texture with a decadent chocolate experience.

Ingredients For the Churros:

• 1 cup water
• 2 tablespoons coconut oil or vegan butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon (for coating)
• 1/4 cup sugar (for coating)
• Vegetable oil, for frying

For the Chocolate Sauce:

• 1/2 cup dark chocolate chips (dairy-free)
• 1/4 cup almond milk (or other plant-based milk)
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine the water, coconut oil, sugar, and salt. Bring to a boil, stirring occasionally.
2. Remove from heat and stir in the flour until the dough comes together and pulls away from the sides of the pan.
3. Let the dough cool slightly, then transfer it to a piping bag fitted with a star-shaped nozzle.
4. Heat vegetable oil in a deep pan over medium heat. Once hot, carefully pipe 3-4 inch churros into the oil, cutting them with scissors as they fry.
5. Fry for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
6. In a shallow bowl, mix the cinnamon and sugar. Roll the fried churros in this mixture to coat.
7. For the chocolate sauce, heat the almond milk in a small saucepan until hot but not boiling. Pour over the chocolate chips and let them melt, stirring until smooth. Stir in vanilla extract.
8. Serve the churros warm with the chocolate dipping sauce.

These crispy, cinnamon-sugar churros are perfect for a playful and indulgent Valentine’s Day dessert. Paired with a silky chocolate sauce, they make a memorable treat that’s sure to impress. Share them as you dip, dunk, and enjoy the rich flavors together.

Vegan Heart-Shaped Chocolate Truffles

These vegan heart-shaped chocolate truffles are an elegant, indulgent treat for Valentine’s Day. Made with rich dark chocolate and a smooth coconut cream filling, they’re easy to prepare yet look and taste like something straight from a gourmet chocolate shop. Perfect for gifting or sharing with someone special.

Ingredients

• 200g dark vegan chocolate (at least 70% cocoa)
• 1/2 cup canned coconut milk (full-fat)
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup cocoa powder or chopped crushed nuts (for rolling)

Instructions

1. In a small saucepan, heat the coconut milk and maple syrup over low heat, stirring occasionally. Do not bring to a boil—just heat until it’s hot but not simmering.
2. In a separate heatproof bowl, break up the dark chocolate into small pieces.
3. Pour the hot coconut milk and syrup mixture over the chocolate, and let it sit for 3-4 minutes to soften. Stir gently until the chocolate has fully melted and the mixture is smooth.
4. Add the vanilla extract and a pinch of salt, then mix to combine.
5. Let the mixture cool to room temperature, then refrigerate for 1-2 hours or until it firms up enough to scoop.
6. Once the mixture has chilled, use a spoon to scoop out small portions of the truffle mixture and roll them into balls or use a heart-shaped mold to create heart-shaped truffles.
7. Roll the truffles in cocoa powder or crushed nuts for extra texture.
8. Refrigerate the truffles for an additional hour before serving.

These heart-shaped chocolate truffles are the perfect Valentine’s Day treat to share with your loved one. They’re rich and creamy, with a luxurious chocolate flavor that melts in your mouth. Plus, they’re vegan-friendly, so everyone can enjoy this sweet indulgence.

Vegan Avocado Chocolate Mousse

A creamy, velvety dessert with a rich chocolate flavor, this avocado chocolate mousse is indulgent yet healthy. The avocado adds a smooth texture while maintaining a dairy-free, plant-based approach. It’s a guilt-free treat perfect for Valentine’s Day when you want to enjoy something sweet without compromising on health.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup maple syrup or agave syrup
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or any plant-based milk)
• 1/2 cup dairy-free dark chocolate chips, melted (optional, for extra richness)

Instructions

1. In a blender or food processor, combine the ripe avocados, maple syrup, cocoa powder, vanilla extract, and salt. Blend until smooth and creamy.
2. Add almond milk to adjust the consistency, blending again until it’s smooth and fluffy.
3. If desired, melt the dark chocolate chips and fold them into the mousse for extra richness and a deeper chocolate flavor.
4. Spoon the mousse into serving bowls or glasses and refrigerate for 1-2 hours to let it firm up.
5. Before serving, top with fresh berries, a sprinkle of sea salt, or a dollop of coconut whipped cream for an added touch.

This avocado chocolate mousse is a decadent yet healthy alternative to traditional chocolate desserts. It’s rich in healthy fats from the avocado, and the addition of cocoa powder gives it that deep, satisfying chocolate flavor. Serve it chilled for a refreshing and sweet end to your Valentine’s Day meal.

Vegan Stuffed Sweet Potatoes with Cinnamon and Maple Walnuts

For a savory yet sweet Valentine’s Day dish, these vegan stuffed sweet potatoes are the perfect balance of flavors. Roasted sweet potatoes are filled with a spiced walnut mixture, then drizzled with maple syrup for a touch of sweetness. It’s a hearty, satisfying meal that’s both comforting and delicious.

Ingredients

• 4 medium sweet potatoes
• 1/2 cup walnuts, chopped
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes, then poke a few holes in each with a fork. Place them on a baking sheet and roast for 40-45 minutes, or until tender and easily pierced with a fork.
3. While the sweet potatoes roast, prepare the filling. In a small skillet, heat olive oil over medium heat. Add the chopped walnuts, cinnamon, and nutmeg, stirring to coat. Cook for about 3-4 minutes until the walnuts are toasted and fragrant.
4. Stir in the maple syrup and cook for another minute until the mixture is well combined. Remove from heat and set aside.
5. Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice them open lengthwise and gently fluff the insides with a fork.
6. Spoon the walnut mixture into each sweet potato and drizzle with additional maple syrup for extra sweetness.
7. Serve hot, optionally garnished with fresh herbs or a dollop of vegan yogurt for a creamy touch.

These stuffed sweet potatoes are a wonderful combination of sweet and savory flavors, with the cinnamon-spiced walnuts adding a deliciously warm contrast to the natural sweetness of the potatoes. It’s an ideal dish for a cozy Valentine’s Day dinner that’s full of love and flavor.

Vegan Red Velvet Cupcakes with Cashew Cream Frosting

These vegan red velvet cupcakes are a stunning and decadent treat perfect for Valentine’s Day. The moist, rich cupcakes have the signature red hue and a delicate cocoa flavor, topped with a smooth, creamy cashew frosting. They’re sure to impress your loved one with their beauty and taste.

Ingredients For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (or other plant-based milk)
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 2 tablespoons beet juice (or red food coloring)

For the Cashew Cream Frosting:

• 1 cup raw cashews, soaked in water for at least 4 hours
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• Water, as needed for consistency

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine almond milk, vegetable oil, sugar, vanilla extract, apple cider vinegar, and beet juice (or red food coloring).
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
6. While the cupcakes are cooling, prepare the frosting. Drain and rinse the soaked cashews, then blend them with maple syrup, coconut oil, vanilla extract, and salt in a high-speed blender or food processor until smooth. Add water gradually until the desired consistency is achieved.
7. Once the cupcakes are completely cooled, frost with the cashew cream frosting and serve.

These vegan red velvet cupcakes are a visually stunning and deliciously indulgent dessert for Valentine’s Day. The cashew cream frosting adds a creamy and slightly sweet finish, while the cupcakes themselves are light, moist, and full of rich flavor. Perfect for sharing with a loved one.

Vegan Heart-Shaped Pizza with Cashew Mozzarella

Celebrate Valentine’s Day with a fun and personalized vegan heart-shaped pizza topped with creamy homemade cashew mozzarella and fresh, vibrant toppings. This pizza is perfect for sharing with someone special, and it’s fully customizable to suit any topping preferences.

Ingredients For the Pizza Dough:

• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 3/4 cup warm water
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Cashew Mozzarella:

• 1 cup raw cashews, soaked for 4-6 hours and drained
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Pizza Toppings:

• Tomato sauce
• Fresh basil leaves
• Cherry tomatoes, sliced
• Arugula (optional)
• Red onion, thinly sliced
• Olive oil for drizzling

Instructions

1. Preheat the oven to 475°F (245°C).
2. To make the dough, dissolve the sugar and yeast in warm water and let it sit for 5 minutes, or until frothy. In a large bowl, combine the flour, salt, and olive oil. Add the yeast mixture and stir until a dough forms. Knead for about 5 minutes, then cover and let rise for 1 hour.
3. While the dough rises, prepare the cashew mozzarella by blending the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, and salt in a blender until smooth and creamy. Adjust the consistency with a bit more water if necessary.
4. Once the dough has risen, roll it out into a heart shape on a lightly floured surface.
5. Transfer the dough to a baking sheet lined with parchment paper and spread a thin layer of tomato sauce over it.
6. Top with a generous amount of cashew mozzarella, then add your favorite toppings, such as fresh basil, cherry tomatoes, and red onion.
7. Bake for 12-15 minutes, or until the crust is golden and crispy.
8. After baking, drizzle with olive oil and top with fresh arugula (if desired) before serving.

This vegan heart-shaped pizza is a fun and romantic way to enjoy a plant-based meal on Valentine’s Day. The creamy cashew mozzarella is a perfect dairy-free substitute, and the fresh toppings add a burst of flavor. This is a meal that’s both heartwarming and delicious.

Vegan Raspberry-Chia Jam Heart Cookies

These vegan raspberry-chia jam heart cookies are perfect for Valentine’s Day, combining buttery shortbread-like cookies with a tart and sweet raspberry chia jam filling. They’re easy to make, beautifully simple, and ideal for sharing with your loved one.

Ingredients For the Cookies:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

For the Raspberry-Chia Jam:

• 1 cup fresh raspberries (or frozen)
• 2 tablespoons chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. To make the cookie dough, combine the all-purpose flour, almond flour, salt, vanilla extract, melted coconut oil, and maple syrup in a bowl. Mix until a dough forms. If the dough is too crumbly, add a small splash of water.
3. Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out the cookies.
4. Place half of the cookies on the prepared baking sheet. Use a smaller heart-shaped cutter to cut out the centers of the other half of the cookies to create a window for the jam filling.
5. Bake the cookies for 10-12 minutes or until they are golden brown.
6. While the cookies cool, prepare the raspberry-chia jam. In a small saucepan, cook the raspberries, maple syrup, and lemon juice over medium heat until the raspberries break down and become syrupy, about 5-7 minutes.
7. Stir in the chia seeds and let the jam simmer for another 2 minutes until it thickens. Remove from heat and let cool.
8. To assemble the cookies, spread a spoonful of the raspberry chia jam onto each solid cookie. Top with the cookie with the cut-out center to create a sandwich. Press lightly to seal.

These raspberry-chia jam heart cookies are an adorable and delicious way to express your love. The combination of sweet and tart flavors in the jam and the rich, buttery cookies makes for a perfect treat that’s sure to please any palate on Valentine’s Day.

Note: More recipes​ are coming soon!