Have you been wondering what you're going to eat as a vegan during the holidays this year??

Wonder no more!

I've created this Easy Vegan Holiday Guide to make this your easiest vegan holiday yet!

Oh, and there's a FREE downloadable shopping list to go with!

That's how much I love you guys. ❤️

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Click here to

download my


Easy Vegan Holiday

Shopping List!




I hope you have the VERY BEST holiday season ever!!! 

xx Kristen

Easy Vegan Sour Cream

If you're looking for a delicious and super-easy vegan sour cream recipe then look no further!

This stuff is #LegitneySpears.

Use it however you would 'normal' sour cream!

Nachos, burritos, name it.

It's 150% DELISH!

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- 1 cup raw cashews, soaked
- 1/2 - 3/4 c. water (as needed)
- 1 tbsp. fresh lemon juice
- 1 - 2 tbsp. apple cider vinegar
- 1/4 - 1/2 tsp. salt (to taste)


1. Drain and rinse your soaked cashews and add them to a blender with the rest of the ingredients

2. Blend until super smooth and creamy. This usually takes my Vitamix about 3-4 minutes total.

3. Make sure to scrape down the sides a few times throughout the blending process!

4. Adjust everything to taste.

5. Enjoy right away, or put it in the fridge for a few hours (overnight is best) to thicken up and get all sorts of delicious. Enjoy!

FYI: This will last in the fridge for about 5-7 days.

xo Kristen

Vegan Chili Cheese Dip

This Vegan Chili Cheese Dip is seriously the best thing ever.

It's definitely my most requested dish - even my omni friends LOVE it.

It's perfect for game days, parties, and pretty much anytime you need a good dip to share with your peeps.

It's that good y'all.

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(makes a shit ton of dip)


- 2 c. raw cashews (or 1 cup raw cashews + 1 cup raw sunflower seeds), soaked overnight
- 1 1/4 c. water (add more if needed)
- 1 orange bell pepper, roughly chopped
- 3 cloves garlic
- 1 cup nutritional yeast (aka nooch) - split into 2, 1/2 cup portions
- 2 tsp. chili powder
- 1/2 tbsp. white or yellow miso
- 1 tsp. salt (add more to taste if needed)
- black pepper, to taste
- hot sauce, optional
- 1/3 c. minced white onion
- 14 oz. salsa
- 2 tbsp. taco seasoning
- 2 cups cooked pinto beans (or two 15 oz. cans)


1. Drain and rinse the soaked cashews and add them to a blender with the water, orange bell pepper, garlic, 1/2 cup of nooch, chili powder, salt, and miso.

2. Blend for a few minutes, until SUPER smooth and creamy, scraping the sides down as necessary.

3. While that stuff is blending, heat a pot on medium heat and add in the onion, salsa, taco seasoning, and pinto beans.

4. Mix well, cover, and cook for 8-ish minutes, or until everything is heated through.

5. Add in the well-blended cheesy sauce and stir to combine.

6. Add in another 1/2 cup of nooch, your choice of hot sauce, and salt and pepper to taste.

7. Turn the heat to low, pop the lid back on, and cook for another 10-15 minutes.

8. Serve immediately with chips or veggies for dipping. Enjoy!

NOTE: This dip will thicken up in the fridge & on the stove. So keep that in mind if you are planning on making this ahead of time. You can always add a little water to thin it out a bit.

NOTE: You can definitely sub black beans for pinto beans if you'd like. It's super yummy either way.

I truly hope you guys love this dip as much as I do. I seriously CANNOT get enough. 

Happy dipping! 



Instant Pot Pinto Beans

Making pinto beans in the Instant Pot is So easy!

You don't even have to soak the beans first.


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(makes around 3 cups of cooked beans)


- 1 1/2 c. dry pinto beans (amounts aren't super important here)
- water (enough to cover the beans by at least 1 inch)


1. Put the dry pinto beans and water into your Instant Pot and turn the valve on top to sealing.

2. Set the manual timer for 30 minutes, making sure that it's set on high pressure, and let the Instant Pot do its thing.

3. After the 30 minutes is up (you'll hear it beeping), let the pressure release for 10 minutes, and then release the rest of the steam yourself (using a towel to protect your hand from the hot steam).

4. Drain the beans and rinse them with cold water to stop the cooking process.

Use these delish pinto beans however you'd like! Think: burrito bowls, chili cheese dips, loaded nachos, etc.


XO Kristen

Chocolate Cherry Smoothie

You're gonna LOVE this Chocolate Cherry Smoothie!

It's vegan. It's healthy. And it's SO damn good.

You honestly won't even know it's a green smoothie in disguise!

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Chocolate Cherry Smoothie


- 1 1/4 c. water
- 1/4 c. non-dairy milk
- 1 large handful of spinach
- 3 dates
- 1/4 c. cocoa or cacao powder
- 3-4 frozen bananas
- 1/2-3/4 c. frozen cherries
- 1 tbsp. cacao nibs, for topping (optional)


1. Add the water, non-dairy milk, spinach and dates to a blender and blend until smooth.

2. Add in the cocoa powder, frozen bananas and frozen cherries and blend again until super smooth and creamy. Make sure to scrape the sides as necessary to incorporate all of the yummy goodness.

3. Pour into a jar and top with cacao nibs. Enjoy!

Now, go whip up one of these creamy delights ASAP!

You'll be stoked you did. 

XO Kristen


Vegan Buffalo Chicken Salad

You guys! This salad is the BOMB. 

You seriously have to try this Sunflower Seed Ranch Dressing.

It's out-of-this-world delish - and it's pretty damn healthy too!

I'mma put that stuff on everything!

The combo of the cool and creamy ranch with the spicy, crispy Gardein 'chicken' tenders is one you don't wanna miss! 

Check out the recipe below! 




  1. Cook Gardein 'Chicken' Tenders according to package.
  2. Make the Sunflower Seed Ranch Dressing (recipe below).
  3. Make the buffalo sauce (recipe below). 
  4. Chop veggies for salad. 
  5. Coat tenders in buffalo sauce and chop. 
  6. Toss greens with a little bit of dressing. 
  7. Plate in this order:  
    1. Greens
    2. Other veggies
    3. Buffalo chicken
    4. Drizzle with more dressing
    5. Enjoy! 





- 2 cups raw sunflower seeds, soaked overnight

- 2 - 3 cups of water

- juice from 1 lemon 

- 1 1/2 tbsp. apple cider vinegar

- 1 tsp. salt

- 1/4 tsp. pepper

- 1 tsp. dried dill 

- 1 tsp. dried parsley

- 1 tsp. dried chives

- 1/2 tsp. onion powder

- 4 cloves garlic 

- 1/4 cup nutritional yeast (aka nooch)


  1. Rinse and drain the sunflower seeds. 
  2. Add them to a blender along with the rest of the ingredients, adding more water as needed.
  3. Blend on high speed until super smooth and creamy (this usually takes a few minutes). 
  4. Adjust seasonings to taste. 
  5. Store in the fridge for 5-7 days. 
  6. Enjoy! 

NOTE: The dressing will definitely thicken up as it sits in the fridge, so keep that in mind! 





- 2 tbsp. vegan butter

- 1/3 cup Frank's Red Hot Sauce


  1. Melt the butter over medium-low heat.
  2. Add in the Frank's Red Hot Sauce, stir to mix well, and remove from heat. 




- chopped romaine

- chopped spinach

- slivered red onion

- shredded carrots

- cherry tomatoes

- green onion (for garnish) 


Boom! The BEST Vegan Buffalo Chicken Salad ever! 

I hope you love this salad as much as we do! 



Homemade Cashew Milk

This cashew milk is the easiest plant milk recipe EVER. 


The best part?!

No. Straining. Necessary.


It's super quick, really healthy, and you'll absolutely LOVE how creamy and delish it is. 

Make it and you'll see what I mean. 👍🏼


Homemade Cashew Milk


1 cup cashews (soaked if you don't have a high-speed blender)
4 cups water (filtered is best)
2-3 pitted dates
1/4 tsp. cinnamon


Put all ingredients into blender and blend until smooth and creamy. No need to strain (but you can if you want it extra creamy).





Chocolate Peanut Butter Smoothie

This is my favorite smoothie EVER! 

It's healthy. It's vegan. And it's DAMN delish. 

Check it out! 

If you make this epic smoothie then leave a comment and let me know what you think! 

And make sure to subscribe to my YouTube channel if you haven't yet!

I'm loving connecting with all of you there! 

I hope you guys enjoy! ❤️



P.S. FREE STUFF ALERT: Click here to get my FREE printable Vegan Fridge and Pantry Essentials list!