recipes
Creamy Vegan Gnocchi Recipe with Tips and Options to Diversify

Published
4 years agoon

Vegan gnocchi is one of the simplest dishes to prepare and cook. You can add a few twists to make it even better. However, today I will keep things simple: Just potato, flour, and an easy to make a creamy sauce.
Ingredients For the vegan gnocchi
- Potato
- Flour – You can use gluten-free wheat flour, rice flour, gram flour (chickpea flour), or any healthy flour that can bind or stick together.
- Salt and pepper to taste
- A pre-heated oven or a pot of boiling water to cook or oil for deep-frying if you love them crunchy
Bake the potatoes until they are soft and easy to mash. Most people boil in salted water until done. This is OK, but due to the extra water that the potatoes soak in, you’ll end up using more flour than if you had baked them. Baking also preserves the potato nutrients and flavor.
Mash them well before adding flour.
It’s now time to get your hands dirty. Knead the potato-flour mixture until you get a less sticky yet soft dough.
Divide into balls and roll them up into “sausages” of 1/2 inch size diameter.
Divide the “sausages” into 1-inch chunks. You can approximate but don’t make them bigger. They will take longer to cook. Moreover, sometimes the bigger the gnocchi, the more difficult it is to cook evenly (especially if you intend to freeze them for future use).
To cook our vegan gnocchi, you have a few options.
You can boil them in water, and once they float to the top, they are ready for the sauce.
For the extra crunchy gnocchi, deep-fry them in hot canola oil.
However, if you’re a bit health conscious (and you should be), bake them in a 220 degrees oven for 10 minutes or until they turn golden brown. Spray the baking tray with a little vegetable oil to prevent them from sticking.
To Serve
You can make a simple sauce to accompany your vegan gnocchi. The white creamy sauce goes particularly well with them.
To Make the Creamy White Sauce
You need vegan butter, Vegan Cheese (if you can find the vegan parmesan, the better), vegetable stock, and non-dairy milk (unsweetened).
Melt the butter and add finely diced white onion or minced garlic.
Sweat the onion for a minute
Now add the stock (or any vegan white wine) and bring to boil.
Add the non-dairy milk and season with salt and pepper. Let it boil under low heat for 5 minutes or so to infuse the flavors.
Next, you add your vegan cheese, but if the sauce is still runny, add a little flour to make rue or let it boil for a little longer to thicken before adding cheese.
Once the cheese is gooey, toss in the cooked vegan gnocchi and stir well before serving.
Garnish with more vegan cheese shavings and a fresh basil leaf.
Enjoy!
Tip
If you don’t plan to eat the vegan gnocchi right away, you can always freeze them for 1 month. Just remember to re-heat them before serving.
Is gnocchi healthy?
Store bought gnocchi might not be as healthy as you would want it to. However, if you make yours at home, you have better control over the ingredients. Replace the conventional wheat flour with gluten-free options and go easy on the salt. Vegan gnocchi is particularly healthier than white pasta, but they are all high in calories.
Rachel is a mom of two boys, a wife, and a part-time chef. By trying and testing new parenting trends she takes her motherhood to the next level! She finds that she processes things better when she writes about them, which has unleashed her passion for sharing her thoughts on life and parenting through her articles for SOLANCHA Magazine.
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Pumpkin smoothies are delicious. We spice the traditional smoothie to make a refreshing vegan pumpkin spice smoothie. This is an easy to make recipe, and I will make use of locally available ingredients this season. Let’s get started!
The Ingredients
- Pumpkin – The Orange Squash is perfect for this recipe
- A banana – To act as the smoothie base
- 1-cup non-dairy milk – I prefer almond milk although coconut milk and soymilk will do just fine
- ½-cup ice cubes
- 1-tablespoon maple syrup to sweeten
The spices:
- 1/8 tsp allspice
- ¼ tsp cinnamon
- ¼ tsp vanilla
- 1/8 tsp nutmeg
Procedure
Pre-boil the pumpkin until tender and puree. We will use just 1 cup of this puree in our recipe.
Add the rest of the ingredients in the blender and puree until smooth.
Garnish with freshly ground cinnamon and enjoy your vegan pumpkin spice smoothie.
This recipe serves two. You can double or triple the ingredients quantities for additional servings.
For That Extra Oomph
I like to add chopped nuts for a crunchy texture. Walnuts and pecans go particularly well with pumpkin.
Feel free to experiment with different spices but don’t go overboard. Pumpkin is rather mild in taste, and too much spice will overpower the flavor. In addition, If you’re on a diet, you don’t have to use a sweetener especially with the sweeter pumpkin varieties like butternut. Ideally, maple syrup offsets the cinnamon and nutmeg spice to create a balanced flavor.
If you have trouble with the resulting pumpkin flavor, add a tablespoon of instant espresso powder. You might not distinguish the ingredients in your vegan pumpkin spice smoothie afterwards.
To garnish, add a scoop of whipped coconut cream. It looks just like the non-vegan whipped cream, and it tastes even better.
Finally, for extra probiotics, you can add plain dairy-free kefir.
The Nutritional Value
Pumpkin is rich in vitamin A and C, complex carbohydrates, calcium, iron, anti-oxidants, and dietary fiber. They don’t contain any fats or sodium which makes them a healthier option. To harness even more of this pumpkin goodness, dry the pumpkin seeds and roast them. Then grind the roasted seeds and add this powder to your smoothie. You can use the powder in other meals as well. Pumpkin seeds are higher in nutritional value than soybeans according to this research.
Bananas are rich in potassium, fiber, vitamin C and B6, phytonutrients, and various antioxidants. Like pumpkins, bananas don’t contain any trans fats or sodium.
The spices we used in this recipe have several benefits in the human body:
- Allspice is ground pimento tree berries. The berries are harvested while still unripe and sundried before grinding. It is native to the Caribbean islands and, therefore, some people call it Jamaica pimento. Traditionally, allspice was used to ease indigestion, to relieve intestinal gas and abdominal pain. Allspice is a powerful antioxidant with anti-inflammatory and antifungal properties. Studies show that it also has cancer-fighting and antiviral properties.
- Cinnamon is made from the bark of Cinnamomum tree. It is rich in antioxidants, which help our bodies to fight diseases.
- Vanilla is also rich in antioxidants. However, be careful when buying commercially processed vanilla. If possible, buy the vanilla bean pods and use them in your recipes.
- Nutmeg is a spice originating from Indonesia that is rich in essential volatile oils like safrole, myristicin, eugenol, and elemicin. These have anti-inflammatory properties hence ideal for treating joint pains.
The Bottom Line
I’m certain that you can now appreciate the nutritional value of our vegan pumpkin spice smoothie. Feel free to experiment with other ingredients but stick to the basics.

If you have ever been a victim of boring vegan snacks or flavorless dips, then its time to make a change this Christmas. Good cooking is like good music. They are all based on the foundation of proper technique. Vegan Christmas appetizers, tapas, finger foods, canapés, or whatever you might call them, prepare your pallet for the main feast.
It is a diverse category of foods; just like the occasions, we serve them for. And the beauty is that almost all types of food ingredients can be adapted as appetizers. This makes it hard to narrow down on specific foods especially for major Holidays like Christmas. In this article, I will share with you my all-time favorites, variations, and serving tips. Read on!
Baked Apples with Vegan Cheese
These are the simplest vegan Christmas appetizers to make. The best apples for this recipe are the green Granny Smith varieties, and the best cheese is the vegan cream cheese. You can also add fruits, nuts, and spices. I love the combination of star anise, cinnamon, and black peppercorns with dried apricots.
For this recipe, feel free to adjust the measurements according to the number of guests you will be serving.
Ingredients
- 8 apples
- 4 tablespoons vegan cheese
- 1 tablespoon diced dried apricots
- 1 tablespoon diced raisins
- A pinch of ground cinnamon, star anise, and black pepper
In a bowl, mix the vegan cheese, the diced fruits, and spices well.
Remove the core of your apples and a little more flesh around it. This creates holes in the apples for stuffing.
Spoon the cheese mixture in the apples and bake them at 200 degrees Celsius for 20-30 minutes or until your apples are tender.
As a tip, add a little water in your baking tray to keep the apples from drying out while baking.
Remove from the oven, garnish with some whole spices.
Serve hot!
Variation
Instead of apricots, you can use chopped pecans or dried cranberries. These are rich in anti-oxidants and other nutritional benefits.
You can also use other firm apple varieties such as Empire or Cortland.
Finally, you can add maple syrup if you have a sweet tooth but remember to balance the sweetness with a pinch of salt. This also depends on the apple variety you use. If your apple is naturally sweet, you don’t need to add more sugar.
Vegan Cheese Balls
Cheese balls are a delicious choice of vegan Christmas appetizers. You can prepare them in advance and cook them when your guests arrive. For this recipe, we shall use our favorite vegan cheese recipe.
Once you have the cheese ready, you will need the following to make the vegan Christmas appetizers.
Ingredients
- 4 potatoes
- 2 tablespoons vegan cream cheese
- ½-teaspoon ground coriander seeds
- 1-teaspoon chopped fresh coriander leaves
- ½-teaspoon dried oregano
- 1-teaspoon red chili flakes (optional)
- 1-tablespoon corn flour
- Salt and pepper to taste
Wash and boil your potatoes (skin on) until tender. Peel off the skin and mash them with a fork. Add salt, pepper, and all the above ingredients and mix well. You can use any spices of your choice.
Now scoop the potato mixture and using your hands, flatten them into small patties. Add some more vegan cheese. Fold the patties into small balls, and set aside. The idea is to have more cheese inside your balls. So once they are done, you take a bite, and the cheese at the center melts in your mouth.
Make some batter to coat them before cooking. This batter gives a crispy layer outside. And at this point, you can get more creative.
For my batter, I use:
- 2 tablespoons all-purpose flour
- 1/3 cup water
- 2 tablespoons corn flour
Mix well to form a light batter.
Dip your vegan cheese balls and swirl around to coat well.
Roll the coated ball in breadcrumbs and set aside.
Repeat with the rest of the potato balls and roll in different coatings such as pistachio, chocolate shavings, chopped nuts, and cranberries to make several colorful vegan Christmas appetizers.
Freeze these coated balls for at least 1 hour before cooking. This ensures your cheese is firm enough to withstand the heat when cooking.
To cook, you can deep fry them in hot oil, or pan fry with just a little vegetable oil, or bake them at 250 Celsius for 15 minutes. However, deep-frying produces the best results.
Serve hot with a sweet and sour chili dip or this delicious vegan sour cream.
Baked Avocado Fries
Avocado is a key ingredient if you are on a Ketogenic diet. They are rich in monosaturated fats, vitamins, and minerals. For these fries, you need to preheat your oven to 220 degrees Celsius (425 F).
Ingredients
- 3 avocadoes – Slice them evenly (like French fries but not too thin)
For the flour mixture
- 2 tablespoons of arrowroot flour, or cassava flour, or coconut flour (you can also use all-purpose wheat flour)
- Spices – ½ teaspoon each
- Garlic powder
- Paprika
- Chili flakes
- A pinch of salt and black pepper to taste
Mix all the dry ingredients and set aside.
For the wet mixture
- 1½ tablespoon ground chia seeds (or you can use flax seeds)
- 4 tablespoons of water
- 1 lime juiced
Mix well and set aside.
For the final coating
You can use breadcrumbs, coconut flakes, cornflakes, or any similar ingredient that can create a crunchy effect.
To assemble
Dredge the avocados in the flour mixture to coat well. Dip in the wet mixture and finally in the coconut flakes or breadcrumbs. Lay the slices on a lined baking tray and spray with olive oil (optional).
Bake for 15 minutes or until golden brown.
These avocado fries need a tangy dipping sauce. The vegan sour cream works well, but you can also use our vegan ranch.
Vegan Christmas Appetizers for the kids
For the kids, this vegan snacks recipe has several treats that you can easily serve as appetizers. These include the energy balls, Tofu fingers, and of course the cashew cheese balls.

Cashew cheese balls
You can also make deep fried vegan chicken nuggets from our easy vegan chicken recipe.
So now you don’t have an excuse to serve sloppy vegan appetizers. The options are endless. You only need to be creative and think outside the box. Happy holidays!

What makes vegan Christmas cookies delicious? The list of ingredients and the procedure followed. Cookies are a versatile delicacy, especially when serving many people. You only need to make one batch of cookie dough and get creative with the shapes and cookie decoration designs.
In this article, I will share with you easy recipes for the two most common Christmas cookies: Christmas sugar cookies and gingerbread cookies.
Let’s get started!
For both recipes, you need to pre-heat your oven at 200 degrees Celsius (400 degrees F).
Christmas Sugar Cookies
Ingredients
- 1½ cups vegan butter
- 1-cup white sugar (this is the best option to achieve pale sugar cookies)
- 3 tablespoons vegan cream cheese (my secret ingredient)
- 3 cups of almond flour (or any gluten-free version you have. You can also use all-purpose flour)
- 2 tablespoons chia seeds – pre-soaked for 4 hours (these act as an egg substitute)
- ½-teaspoon baking powder
- Spices
- 1-teaspoon vanilla extract
- ½-teaspoon almond extract
- A pinch of salt
Cream the sugar, butter, and cream cheese until light and fluffy. Use your fingers to know the right consistency. If you can still feel large sugar granules, continue whipping.
Add the wet ingredients and mix well.
Sift in your dry ingredients and combine to form flaky dough. Avoid over-mixing at this point.
Let the dough chill for 1 hour.
Roll the dough to 1/4″ thick. Cut out different shapes using a cookie cutter.
Transfer the cutouts on to a lined baking tray. You can also lightly spray the baking tray with coconut oil.
Bake for 10-15 minutes depending on how crunchy you love your cookies.
Let them cool completely before decorating.
Gingerbread Cookies
Ingredients
- ¼-cup coconut cream
- ¼ cup coconut sugar (you can use 2 tablespoons of maple syrup)
- 2 cups almond flour
- 2 teaspoons blackstrap molasses (optional)
- 1-teaspoon bicarbonate
- Spices
- 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- A pinch of salt
Mix all the dry ingredients.
In another bowl, mix the cream and sugar with all the wet ingredients. Combine with the dry ingredient and mix well to form soft dough. You can add a little almond milk if the dough is too dry.
Chill for 1 hour. Chilling makes the cookie dough firm hence easier to roll.
Roll the dough to 1/4″ thick. Cut out different shapes using cookie cutters.
Transfer the cutouts on to a lined baking tray. You can also lightly spray the baking tray with coconut oil.
Bake for 10-15 minutes depending on how crunchy you love your cookies.
Let them cool completely before decorating.
For the Frosting
- 1-cup coconut cream
- ½ cup sifted sugar
- 2 tablespoons almond milk (for a slightly firm-runny consistency)
- Natural food coloring (Green and red for Christmas themed vegan cookies)
Whisk the ingredients together.
Chill the frosting until you’re ready to decorate.
In Conclusion
These vegan Christmas cookies taste terrific, and they are all gluten-free and of course dairy-free. They make an excellent breakfast addition or an accompaniment for your 10 o’clock tea. My kids usually poke holes right before baking. And when the cookies are baked, they loop a string around them and hung them in the Christmas tree as decoration. As you enjoy the cookies, create memories for your family this festive season. Merry Christmas!

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