This Week's Must-Have

Vegan Rye Cookies

These elegant treats, made with rye and coconut oil, are the perfect not-too-sweet post-meal pick-me-up.

When the concept of a rye-based cookie was presented to us, we were a little skeptical. See, when we think of rye, we imagine a big ol’ vegan Reuben, not a dessert-y baked good. But we were blown away once we actually got a taste of New York-based Black and Blanco’s Sandcastles—flavors like Vanilla Black Sesame, Marzipan, and Maple-Dusted Cardamom truly embody the best of both East and West, offering a gentle sweetness and crisp but buttery texture with a generous dose of rich flavor. We also love that they’re organic and free of wheat, GMOs, preservatives, and refined sugars, as well as corn, soy, and canola. Sometimes, less really is more.

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Dandies Pumpkin Marshmallows

Dot your lattes, cookies, and s'mores with one of our favorite new pumpkin products.
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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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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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