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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Vanilla Creme

RECIPE By PlantPlate
Need a delicious dairy and oil-free dessert topping? We've got you covered! 4 ingredients and 5 minutes are all you need to make our smooth and sweet Vanilla Creme.

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Yield: Makes 12 x 2 tablespoon servings

Notes:

Sometimes, you just really need a delicious cream-like substitute to go with peaches, strawberries, or a hot apple crumble. Unfortunately, most dairy-free cream are loaded with oil and other undesirable ingredients. But fortunately, it's not difficult to make a healthy substitute using silken tofu, a little sweetener, and some flavourful vanilla.

We used vanilla pods for this recipe, for both colour and visual effect (the little specks in the cream look great!) You can of course use an alcohol-free vanilla extract instead if it's more convenient.

To remove the vanilla seeds from the pod, slice the pods in half, and scrape through the center of both sides with a knife. The tiny black seeds will stick on the knife- scrape them off into your blender or food processor with the back of a spoon.

Cashew butter has a very creamy texture, so it's ideal for this recipe. You can, alternatively, use 1/3 of a cup of raw cashews that have been soaked overnight. You will need to blend the ingredients for longer to ensure the cashews are finely ground.

Please note: This topping, though oil free, is still fairly high in fat and therefore should only be used once in a while and in small quantities.

Ingredients:

  • 1 x 300g (10.5 oz.) pack firm silken tofu, drained
  • 4 soft medjool dates, pitted (or substitute 2 tbsp. maple syrup)
  • 3 tbsp. cashew or almond butter
  • Seeds from 2 vanilla pods (or 1.5 tsps. vanilla extract)

Instructions:

Combine all ingredients in a food processor or blender and blend for several minutes until well combined and creamy. Transfer to a sealed container and refrigerate for 1-2 hours before using.

Prepared creme will keep, refrigerated, for up to one week.