This Vegan Rhubarb Panna Cotta is a dreamy, delicate dessert made with creamy coconut milk and naturally sweetened—completely free of refined sugar. Topped with a tangy-sweet rhubarb compote, it’s the perfect balance of richness and freshness. Light yet satisfying, this plant-based twist on the classic Italian treat makes an elegant finish to any spring or summer meal.

This Lemon Ricotta Zucchini Toast is the perfect balance of creamy, fresh, and satisfying. Delicate zucchini ribbons are lightly sautéed and paired with whipped (vegan) ricotta, brightened with lemon zest, and served on crusty sourdough. It’s a simple yet elevated dish that works beautifully for a nourishing lunch, light dinner, or a weekend brunch. Bursting with flavor and seasonal ingredients, this toast brings a taste of summer to your plate.

This creamy, plant-based peach cheesecake is a refreshing twist on a classic favorite, naturally sweetened and made with wholesome ingredients like tofu and cashews. The nutty oat-flax crust adds a hearty base, while the zesty lemon filling is smooth without any dairy. Finished with a juicy peach compote, it’s the perfect summer dessert that's both nourishing and indulgent. Best served chilled and shared with friends.

This vibrant vegan matcha pistachio cheesecake is silky, rich, and packed with nourishing ingredients. Made with silken tofu, vanilla skyr, and whipped cream for an ultra-creamy texture, it’s infused with earthy matcha and nutty pistachio paste for a uniquely elegant flavor. Naturally egg-free and dairy-free, this cheesecake is perfect for impressing guests or treating yourself to a wholesome indulgence. Chill overnight and top with extra whipped cream and pistachios for the ultimate finish.