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This traditional, open face vegetable pie swaps dairy for thick, rich cashew cream and vegan butter.
This traditional British dessert (here in vegan form), when cut in cross-sections, displays a distinctive two-by-two checkered pattern alternating pink and yellow-hued cake.
A slice of rich, fruity tea loaf with a generous spread of dairy-free butter … is there anything better?
A popular British teatime treat since the late nineteenth century, these lightly sweetened griddle cakes also make a great breakfast.