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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Sprouted Vegan Waffles

Ezekiel's frozen waffles make breakfast a whole lot better.
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Probiotic Gut Shots

Meet our new favorite way to promote healthy digestion.
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Vegan Coconut Whipped Topping

Our holiday drinks just went from great to out-of-this-world with one fluffy dollop of whipped topping.
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Vegan Chai Nog

A beverage that combines the best of both chai and nog that blends perfectly with bourbon? Count us in!
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Vegan Candy Cane Cookies

The holidays mean it’s time for seasonal sweets, including the perfect winter cookie—Candy Cane Joe-Joe's.
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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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