Dessert is my weakness. I rarely go a day without it, and as someone who doesn't eat dairy or gluten, sometimes that means I have to get creative. In an effort to satisfy my sweet tooth, I came up ...

Spiel written by Meal and a Spiel operational guru Rachel Davidson. This vegan cheesecake surpassed all my expectations. Seriously. I am not a person who typically eats dairy-free or gluten-free, and ...

There are many parts of Thanksgiving you may not look forward to, like being interrogated about your relationship status by Aunt Susan or Uncle Joe's inevitable political ramblings. But there is one ...

Over the past few weeks, Meatless Monday has shown you how to make everything you need for your Thanksgiving table — all totally vegan dishes — except dessert. But we wouldn’t forget about the most ...

Preheat oven to 350 degrees. In a food processor, combine tofu, vegan cream cheese, maple syrup, vanilla and lime juice until smooth. Pour in agar and blend for about 1 minute. Add the pumpkin puree ...

This plant-based dessert is packed with zesty lemons and a light and airy filling made from blended silken tofu. To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, ...