This Week's Must-Have

Vegan Nutella

This smooth-as-nut-butter blend of hazelnuts and chocolate has us wishing we owned bigger spoons.

Devouring heaping spoonfuls of Italian import Rigoni di Asiago’s vegan version of nutella Nocciolata has changed the way the VegNews HQ eats. This luxurious blend of toasted hazelnuts and chocolate is so game-changing that it's pretty much going on everything we have in the fridge and pantry. In just 20 minutes, we devoured the entire jar, which is why we’re ordering a full case to swirl into vanilla ice cream, spread on toast, and use in lieu of cupcake frosting. We’re going to need bigger spoons, stat!

More Must-Haves

Vegan White Chocolate

Vanilla bean and sea salt punctuate this divine white chocolate bar.
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Vegan Jalapeño Lime Chips

We're loving these zesty tortilla chips that pair perfectly with an ice-cold margarita.
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Vegan Cashew Cheese Shreds

Parmela Creamery scores with aged nut cheese shreds that melt, stretch, and ooze.
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Vegan Caesar Salad Dressing

Hampton Creek's creamy dressing makes summer Caesar salads easy as pour, toss, and eat.
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Vegan Gummy Candy

Every bag of worms, bears, and citrus slices made from animal-free ingredients makes us feel young again.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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