The protein content of each yogurt pot ranges from 16g to 23g per 350g. All are free from both dairy and soy, and are suitable for vegans. The yogurts come in six flavors: strawberry, raspberry, blueberry, vanilla fudge (a brand-new addition), and natural.

The natural flavor packs the highest protein content, while raspberry contains the lowest. All yogurt pots are now available to buy from Sainsbury’s, Waitrose, Ocado, Marks & Spencer, Planet Organic, Whole Foods Market, and select independent health stores. They are priced at £3.25 for a 350g pot and £1.90 for a 120g pot.

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

The UK’s ‘first-ever’ high-protein, soy-free yogurt?

Nush Foods is a UK-based dairy-free brand founded in 2016 by former London police officers Bethany and Paul Eaton. Motivated by Bethany’s personal health journey and her background in nutrition, the couple set out to create a plant-based yogurt alternative that matched the taste and texture of traditional dairy products. They began by crafting almond milk yogurts in their kitchen, eventually launching Nush as the UK’s first producer of nut milk yogurts.

The new range is believed to be the first high-protein, soy-free vegan yogurt available in the UK. The products are said to be creamier, tastier, and more nutritious than previous versions.

Read more: You Can Now Buy Lion’s Mane Mushrooms In UK Supermarkets

This article was written by Polly Foreman on the PBN Website.

The dairy-free chocolate market is booming, having nearly doubled in value since 2018. It’s now worth around USD $1.2 billion. The range of vegan chocolate on offer at Easter has improved over the years, too. Many brands are creating their own dairy-free bunny “characters,” giving them names and a distinctive look.

So here are 10 vegan options to try from seven different brands.

Read more: Catherine’s Originals Launches ‘UK’s Largest’ Vegan Easter Egg

Marks and Spencer

The M&S Plant Kitchen Bunny Hollow, wrapped in blue foil, is one the adults will particularly appreciate. Crafted from smooth, Swiss-made dairy free chocolate and hazelnuts, it’s the sophisticated version of Easter chocolate.

There are two options from the M&S Made Without Dairy range that kids will enjoy. Charlie the Bunny is larger of the two, designed as part of the M&S Easter chocolate animals range. Charlie is made with cocoa butter and rice flour for a creamy texture. The Made Without Dairy Bunny Bars are individually wrapped solid chocolate bars, great for a little treat.

ASDA Free From Choc Patch the Bunny

From Asda‘s Free From range, Patch the Bunny is a cute little solid chocolate bunny. Patch is completely free of dairy, eggs, and gluten.

Lindt Dark Chocolate Easter Bunny

Vegans needn’t miss out on the classic Lindt Easter Bunny with the brand’s dark chocolate version. Wrapped in the iconic gold foil, with a brown ribbon and bell, the dark chocolate version is completely dairy free.

NOMO

Vegan chocolate brand NOMO has a great range of Easter chocolate on offer that includes several bunnies. The Cookie Dough Easter Egg & Bunny is a dairy-free chocolate egg with a cookie dough flavor, paired with an little cookie dough-filled bunny. The bunnies can also be bought individually and come in Choc fudge flavor too.

The Mini Vanilla Bunnies are a new flavor for 2025. Inside the mini bunnies is a sweet vanilla filling, with each bunny individually wrapped so they would be perfect for an Easter chocolate hunt.

Another new product this year is NOMO’s Kids Easter Hunt Pack. It contains a selection of NOMO chocolate, including a Cookie Dough Bunny and three Mini Bunnies.

Hotel Chocolat Vegan Chocolate Rabbert Hollow with Tiddly Pot

Rabbert the Rabbit is Hotel Chocolat’s vegan Easter Bunny character. His long floppy ears and round belly will make him popular with kids. Rabbert is made with 45 hazelnut milk, which Hotel Chocolat says “achieves the same mellow taste and creamy texture that you’d expect from milk chocolate.” The bunny comes with a “Tiddly Pot” of chocolate drops using the same vegan recipe.

Other offerings from Hotel Chocolat include Unbelievably Vegan Chocolate City Bunnies, a box of 16 solid chocolate bunnies with tall ears and wearing little bowties. There is also raspberry version, with pink bowties and a soft raspberry filling.

Moo Free Dairy Free Easter Bunny Bars

These little Easter Bunny bars are solid dairy-free chocolate made using Rainforest Alliance Certified cocoa. You can buy them individually or in packs of six or 15.

Chococo Oat M!lk Chocolate Bunny in a Box

For something a little more decadent, try Chococo’s oat milk bunny, made with 43 percent Colombian chocolate. Handcrafted in Dorset, the bunny is decorated with colored speckles and comes in completely plastic-free packaging.

Read more: The ‘Best Dark Chocolate In The World’ Is Vegan

This article was written by Claire Hamlett on the PBN Website.

This recipe, which comes from Antonio Alderuccio, shows you how to make a vegan alternative to butter. While it isn’t suitable for cooking or baking, it works very well on bread or in recipes like risotto or pasta. Ingredients include blanched almonds, cocoa butter, refined coconut oil, and apple cider vinegar, as well as your choice of flavoring.

Making your own butter is a great way to get creative in the kitchen, and this recipe is hassle-free and easy to make.

Read more: How To Make Vegan Yogurt At Home

Dairy-free butter

This vegan butter alternative is great for spreading on bread or stirring into risotto or pasta to add creaminess at the end. However, it’s not suitable for cooking or baking. For desserts, I recommend substituting butter with avocado or margarine, and for cooking opt for margarine. This ensures you maintain the right flavours and textures in your dishes while adhering to vegan guidelines. Makes 300g (10½oz)

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Duration40 minutes mins

Cook Time5 minutes mins

Prep Time15 minutes mins

Ingredients

• 100 g blanched almonds
• 150 g cocoa butter
• 50 g refined coconut oil
• ½ tsp flaked sea salt
• 1 tsp apple cider vinegar

Flavourings (optional, choose one):

• 2 tbsp dried seaweed flakes
• 2 tbsp fresh tarragon leaves
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp capers, chopped

Instructions

• In the bowl of a food processor or high-speed blender, blitz the blanched almonds until they form a fine almond meal.
• In a small saucepan over a low heat, melt the cocoa butter and coconut oil for a few minutes until fully melted.
• Add the melted cocoa butter and coconut oil to the blended almonds, along with 4 tablespoons water, the salt and apple cider vinegar. If using any of the optional flavourings, add them to the blender now as well. Blitz until smooth and creamy, scraping down the sides of the blender as needed. Pour the mixture into a small container or mould lined with parchment paper and chill in the fridge 30–40 minutes or until firm.
• Remove from the fridge and decant the butter from its container. Slice it into individual servings, if you like.

TIP: Store the vegan butter in an airtight container in the fridge for up to 2 weeks

This recipe was republished with permission from Veganissimo! by Antonio Alderuccio, Published by White Lion, £20.00, April 10th 2025

Read more: This Beluga Lentil Salad Is A Protein-Packed Vegan Lunch

This article was written by Antonio Alderuccio on the PBN Website.

The yogurt needs to rest in a warm spot for about 12 hours, allowing the cultures to develop and create that signature tang. The longer it sits, the tangier the yogurt will become, so you can adjust it to your taste. Once it’s ready, you can store it in the fridge for up to a week.

This cashew-based yogurt is great for anyone looking for a creamy, plant-based alternative to dairy yogurt. The yogurt works well in a variety of recipes like curries, dressings, or as a topping for grain bowls.

Read more: How To Make This Two-Minute Tofu

Nondairy yogurt

Having your own homemade vegan yogurt comes in handy if you're making Indian meals, or simply want a go-to that you keep in the house.

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Prep Time12 hours hrs

Ingredients

• 1 cup 150 g raw cashews (see Ingredient Tip)
• 2 tablespoons unsweetened plain nondairy yogurt

Instructions

• Soak the cashews in a large bowl filled with plenty of hot water (110 to 120°F/43 to 49°C) for 2 hours, then drain.
• Blend the cashews with ¾ cup (180 ml) hot water. Transfer to a glass or steel container (with a tight-fitting lid) and gently stir in the yogurt until fully combined.
• Cover with cheesecloth only (leaving the lid aside for now), and place in a warm spot (80 to 90°F/27 to 32°C) that gives protection from drafts (such as in the oven with the oven light on), for 12 hours (1 to 2 hours less for a less tangy product and 1 to 2 hours more for a tangier one). Cover the container with the lid and store in the refrigerator for up to 1 week.

Ingredient Tip: Use raw cashews only for this recipe. Roasted cashews will work somewhat but will be nowhere near as good since they don’t culture as well.

Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

Read more: This 5-Minute Vegan Parmesan Recipe Is Life-Changing

This article was written by Dr. Sheil Shukla on the PBN Website.

Trupo Treats is an all-vegan brand founded by twin brothers Brian and Charlie Trupo in 2020. Its mission is to “veganize your childhood favorites without sacrificing taste, nostalgia, or ethics.” The Kickstarter officially launched yesterday (Tuesday, March 3), but VIP supporters of the brand helped it reach its first goal of USD $10,000 before the campaign officially opened. 

The brand has now stretched its goal to reach $25,000 by the end of today (Wednesday, March 6)  – here’s how you can support it. 

Trupo Treats Kickstarter campaign

Chocolate fans can now preorder some of the brand-new bars before they hit the shelves. By preordering bars, you will help fund production, and in turn support Trupo in reaching as many customers as possible. 

Customers who order bars should expect to receive them around May 2025. You can also select the bundle that best supports your means and lifestyle, and order anything from an eight-bar sampler to a huge 48-bar “master case” with all of the flavors. 

“By supporting this campaign, you’re not just getting delicious chocolate – you’re helping prove that compassionate, vegan chocolate belongs right next to Hershey’s, Nestlé, and Mars,” the Trupo founders said in a statement. 

Read more: Catherine’s Originals Launches ‘UK’s Largest’ Vegan Easter Egg

The new flavors are as follows: 

• Mega Wafer Bar – Described as a “thick, crispy, layered wafer covered in creamy oat milk chocolate.” According to Trupo, this is the first vegan and gluten-free chocolate wafer bar in North America
• Caramel Cookie Bar – A plant-based take on a Twix, this bar features gluten-free cookie layered with caramel and coated in chocolate 
• Peanut Butter Pretzel Caramel Bar – This sweet, salty, and crunchy bar marries peanut butter and caramel with pretzels
• Caramel Nougat Bar – A soft, chewy nougat topped with caramel and wrapped in chocolate.

Support the Trupo Treats Kickstarter campaign here

The rise of Trupo

The Trupo brothers were in college at the height of Covid when they had the idea for Trupo Treats. Brian, a life-long vegetarian turned vegan, visited Whole Foods after an intense gym session as he was craving something sweet. He struggled, however, to find creamy and tasty alternatives to the chocolate bars he’d grown up with, and became frustrated with bitter, dark chocolate seemingly dominating the dairy-free market in his local food stores. It was then that he came up with a plan to create high-quality vegan versions of childhood classics. 

Sixty days after he had the idea, the brothers launched their first Kickstarter, which raised USD $26,000 from nearly 1,000 backers. Brian used the funding to create his chocolate recipes from his dorm room before moving into production with a co-manufacturer in New Jersey. Trupo bars can now be found in a variety of independent food stores, coffee shops, eateries, and sanctuaries across the US, as well as online. 

Trupo describes itself as a “mission-driven” chocolate company, and it has donated more than $25,000 to animal sanctuaries. It also uses Rainforest Alliance Certified Cocoa and recycled plastic for its packaging. 

A better alternative?

It’s an uncertain time for vegan chocolate, with some major brands pulling their vegan products from the shelves. A notable example is Nestlé, which announced the discontinuation of its vegan KitKat in all countries but the UK, citing lack of demand. 

According to Trupo, however, some large brands are misunderstanding the dairy-free chocolate market, and not focusing enough on taste and ethical production. “People want better options, but big corporations don’t always listen,” the brand said. “That’s why we’re stepping up to prove the demand for compassionate chocolate is real.”

Trupo Treats is a client of Plant Based News, but this article was written independently.

Read more: MyProtein Partners With Hotel Chocolat For Vegan Chocolate Protein Brownie

This article was written by Polly Foreman on the PBN Website.

Dairy-free desserts are becoming increasingly popular as more people look for alternatives to traditional baking ingredients. Demand for plant-based sweets continues to grow, with brands and home bakers developing recipes that rival their dairy-based counterparts.

This Romy London recipe is an example of how vegan desserts can achieve the same creamy texture and indulgent flavor as conventional recipes. With the rise of plant-based creams, nut-based butters, and high-quality vegan chocolate, dairy-free options are more accessible than ever. Supermarkets now stock a variety of vegan chocolate bars and dairy alternatives, making it easier to replicate classic desserts without compromise.

Vegan and dairy-free baking has evolved significantly in recent years, moving beyond simple substitutions to recipes specifically designed for rich textures and deep flavors. This tart, with its nutty base, caramel layer, and silky chocolate topping, demonstrates that dairy is not essential for creating an indulgent dessert experience.

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

Gooey chocolate tart

Dive into a world of plant-based decadence with this luscious vegan hazelnut caramel tart! This ultimate treat features a hazelnut-packed base, a crunchy hazelnut caramel layer, and a luxurious vegan ganache that will send you straight to chocolate heaven. Each bite of this tart is a dreamy blend of nutty, creamy, and chocolatey goodness – pure indulgence!

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Prep Time40 minutes mins

Ingredients

• 80 g hazelnut flour
• 70 g crushed hazelnuts, plus extra for the optional tart decoration at the end
• 60 ml smooth, unflavored nut butter (almond, cashew, or peanut)
• 25 g cocoa powder
• 60 ml maple syrup
• A pinch of salt

For the caramel layer

• 125 g hazelnuts, roughly chopped
• 120 ml vegan caramel sauce (homemade or store bought)
• Pinch of salt

For the chocolate layer

• 300 ml vegan double cream (or full-fat coconut milk)
• 250 g vegan chocolate (I use Lindt Vegan Smooth)
• 1 tsp vanilla extract

Instructions

• Start by placing all hazelnuts for the recipe onto a lined oven tray and roasting the nuts for 8-10 minutes at 180C, or until they darken lightly in color. Stir regularly and keep a close eye on them to avoid burning the nuts. After roasting, let the nuts cool down entirely and transfer them to a clean kitchen towel. Rub the hazelnuts between two layers of towel in order to remove the skins.
• Blend 80g of the cool, peeled hazelnuts into hazelnut flour. You can use either a high speed blender or food processor but make sure to blend the nuts by pulsing for short amounts of time to prevent the buts releasing their natural oils and becoming to sticky. Chop and crush the remaining hazelnuts for the tart base, caramel filling and decoration and set aside.
• To create the chocolate-y tart base, combine the hazelnut flour, 70g crushed hazelnuts, cocoa powder, and salt in a mixing bowl, then fold in the nut butter and maple syrup until you get a sticky dough.
• Transfer to an 8-inch tart tin and spread the mixture evenly along the sides and bottom of the tin. Place parchment paper on top and gently run a flat-bottomed glass over the tart base to even out the nutter layer. Remove the paper and transfer to the fridge for 15 minutes.
• Sprinkle 125g chopped hazelnuts over the bottom of the tart, then stir a pinch of salt into the vegan caramel sauce and drizzle it over the nuts to evenly cover them. Place the tart back into the fridge to set for 15 minutes.
• In the meantime, prepare the chocolate layer by heating the vegan cream in the microwave or on the stove. Roughly break the chocolate into small pieces and place it into a heat proof mixing bowl. Pour the warm cream over the chocolate and allow 10 minutes for the chocolate to melt.
• Use a whisk to thoroughly blend the melted chocolate and cream mixture until smooth. If the chocolate hasn't melted yet, give it a few more minutes, or briefly place the bowl into the microwave for 20 seconds.
• Pour the chocolate ganache over the caramel layer, add any crushed hazelnuts on top for decoration and place the tart into the fridge to set for at least 1 hour.
• To serve, slice the tart with a clean knife – for ease, run the knife under hot water first and wipe it clean between cuts.
• Enjoy the vegan hazelnut caramel tart alongside a hot espresso or your favorite drink and store the tart in the fridge for up to 5 days.

Extra tip: you can also freeze the tart, if you want to enjoy it for a little longer! Either freeze the whole tart or carefully cut it into slices first, then freeze individual slices, so you’ll always have a slice or pure indulgence to hand, when you feel like it. To defrost, simply place the tart (slices) into the fridge overnight. 

This recipe was republished with permission from Romy London.

Read more: Vegan Raspberry And White Chocolate Muffins

This article was written by Romina Callwitz on the PBN Website.

Making a vegan lasagna that matches the flavor and texture of the original is possible with a few simple ingredient swaps. The béchamel sauce, which traditionally relies on butter and milk, is made using plant-based butter, flour, soy milk, nutmeg, and nutritional yeast, resulting in a smooth, creamy consistency. Layers of sautéed courgettes, onions, and oregano add depth of flavor, while vegan pesto provides a fresh, herby contrast.

This plant-based lasagna verde offers an alternative to classic baked pasta dishes, using rich, dairy-free sauces and fresh vegetables to achieve the same comforting layers. With simple substitutions, this recipe demonstrates how traditional Italian dishes can be adapted to suit a plant-based diet without compromising on flavor or texture.

Read more: Vegan Broccoli Cheddar Cobbler

Lasagna verde

Who said lasagna needs dairy? This completely vegan version recreates all the best bits of the classic comfort food without any need for animal products.

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Servings3

Ingredients

Veggies

• 4 courgettes
• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• Pinch of oregano
• Salt and pepper

Tofu ricotta

• 240 g firm tofu
• 50 g fresh spinach
• 50 g peas (frozen or fresh)
• 2 tbsp nutritional yeast
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tbsp vegan pesto (shop-bought or homemade)
• Salt and pepper

Bechamel

• 1.5 tbsp butter
• 1.5 tbsp flour
• 600 ml soy milk
• Pinch of nutmeg
• 1 tbsp nutritional yeast
• Salt and pepper

To assemble

• 1 tbsp olive oil
• 5 tbsp vegan pesp
• 12 lasagna sheets
• 100 g fresh spinach leaves
• Shredded vegan cheese

Instructions

• Cut the courgettes, onion and garlic in thin slices. Place them in a bowl, add the olive oil and herbs and mix well.
• Spread the veggies on a baking tray on a single layer (you might need two trays) and bake in a preheated oven at 180°C for approximately 20 minutes.
• To make the ricotta, add all the ingredient in a food processor and blend for few seconds.
• To make the bechamel, in a saucepan on a medium heat, add the butter, and once it has melted add the flour.
• Use a whisk to incorporate it well into the butter, and use a silicon spatula to scrape anything that is stack on the sides of the pan.
• Gradually add the milk, while whisking constantly to get rid of any lumps that might appear.
• The bechamel is ready when is silky smooth. Add the remaining ingredients, mix to combine and remove from the heat.
• In a shallow bowl, add some hot water, and soak the lasagna sheets in batches, for a couple of seconds.
• To assemble, in the bottom of a (26cm x 16cm) baking dish, spread the olive oil and 1 tablespoon of pesto.
• Then add a layer of lasagna sheets, spread 1/3 of the tofu ricotta, add 1/3 of the veggies, followed by a layer of fresh spinach, 1/4 of the bechamel sauce and 1 tablespoon of pesto. Repeat this for 2 more times, so that we have 3 layers in total.
• To finish it, cover it with a layer of lasagna sheets, the remaining bechamel and pesto and the shredded vegan cheese.
• Bake in a preheated oven at 190°C for approximately 30 minutes.
• Let it rest 30 minutes, before you cut a slice.

*You can prep the tofu ricotta and veggies in advance.

*Once you assemble the dish, you can store it in the fridge (for up to 3 days) or freeze (for up to 3 months) to bake it later, just increase the baking time by 5-10 minutes more.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: Balsamic Tomato Macaroni With Olive Pangrattato

This article was written by Natali Eleftheriou on the PBN Website.

The vegan confectionery company, known for selling old-fashioned-style tins of dairy-free chocolate selections, has announced a 270-gram vegan chocolate egg that’s on sale now.

According to the brand, the egg was “crafted with care to recreate the nostalgia of traditional Easter eggs.” The Catherine’s Originals egg is gluten-free, uses vegan milk chocolate flavoring, and features hidden treats inside. It’s handmade in small batches in Sussex, and doesn’t feature the excess plastic that’s become commonplace in conventional eggs.

“Our ingredients are backed by a range of certifications such as RSPO-certified palm oil, the cacao tracing program, Fair Trade International, Rainforest Alliance, or Cocoa Horizon organizations,” the company said. “We decided to leave out the dairy and ensure all packaging can be recycled. The confectionery industry needs a wake-up! Catherine’s Originals may not change the world, but maybe they will change yours.” 

Besides the egg and the Catherine’s Originals Vegan Chocolate Selection Box, the relatively new vegan startup also offers the Toblerone-style O’bar with a crunchy almond and honey-alternative filling, and Wonky Buttons, a “Vegan Chocolate Buttons Bag.

Read more: You Can Now Buy A Vegan Chocolate Selection Tin

A growing selection of UK vegan easter eggs 

Catherine’s Originals’ egg is the latest in a long line of dairy-free Easter offerings in the UK. H!P Oat M!lk Chocolate, Moo Free, NOMO, Ombar, Divine, Butterm!lk are all popular choices, as well as supermarket vegan own-brands such as the Co-Ops Gro.

Read more: Scientists May Have Discovered ‘Climate-Proof’ Chocolate

This article was written by Adam Protz on the PBN Website.

The biscuit topping brings everything together. A simple dough made with flour, baking powder, and cold vegan butter creates flaky biscuits. Vegan cheddar shreds add extra cheesiness. The biscuits bake on top of the filling, forming a crisp, golden crust.

This dish is perfect for a cozy dinner at home or sharing with friends. The creamy filling and buttery biscuits make it satisfying and comforting. Lauren Boehme Hartmann includes this recipe in her cookbook Delicious AF Vegan, as a tasty comfort food dish that is also dairy-free. Serve it hot for a warm, filling meal.

Read more: BBQ Pulled Mushroom Sandwiches

Broccoli cheddar cobbler

This broccoli cheddar cobbler with scratch-made biscuits is a perfect, pie-like dinner you can easily share with six people.

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Servings6

Ingredients

For the filling

• ⅓ cup (72 g) vegan butter
• 1 small sweet onion diced
• 4 cloves garlic finely chopped
• ⅓ cup (41 g) all-purpose flour plus more for dusting
• 3 cups (720 ml) vegetable broth
• 1 (16-oz [453-g]) bag frozen broccoli
• 2 bay leaves
• 2 sprigs fresh thyme
• ¼ tsp nutmeg
• Salt and pepper to taste
• 1 cup (146 g) raw cashews soaked 8 to 12 hours
• 1 cup (240 ml) oat milk or other non dairy milk
• 2 cups (226 g) vegan Cheddar-style shreds (I prefer Violife)

For the topping

• 2 cups (250 g) all-purpose flour
• 2 tsp (9 g) baking powder
• 1 tsp baking soda
• 1 tsp black pepper
• 1 tsp salt
• ½ cup (57 g) vegan Cheddar-style shreds
• ½ cup (108 g) cold vegan butter
• ½ cup (120 ml) non dairy milk
• 1 tsp lemon juice
• Melted vegan butter or extra-virgin olive oil for brushing

Instructions

• Preheat the oven to 375°F (190°C).
• Make the filling. In a large pot over medium-high heat, heat the butter. Once the butter is melted, add the onion and garlic. Sauté, reducing the heat as needed, until the onion is translucent, 2 to 3 minutes. Add in the flour, and stir to combine. It should form a paste. Simmer for about 1 minute. Pour in the vegetable broth, and whisk to combine, making sure there are no lumps of flour.
• Add the frozen broccoli, bay leaves, thyme, nutmeg and a pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low, and let it simmer for 10 to 15 minutes, stirring frequently.
• Make the cashew cream. Drain the soaked cashews, and add them to a blender with the milk and a pinch of salt and pepper. Blend until the mixture is completely smooth.
• Remove the bay leaves and thyme sprigs from the pot, and pour the cashew cream into the pot. Stir to combine. Add the Cheddar, and stir until the cheese has melted. Taste and adjust seasonings.
• Pour the filling into a square 9 x 9–inch (23 x 23–cm) baking dish or rectangular 9 x 13–inch (23 x 33–cm) baking dish. Set aside.
• Make the biscuit topping. In a large mixing bowl, sift together the flour, baking powder and baking soda. Stir in the black pepper, salt and Cheddar.
• Add dollops of the cold butter into the bowl, and begin to press and squeeze the butter into the dry mixture using your fingers or a fork. You want the butter to be evenly distributed and resemble sand.
• In a small mixing bowl, combine the milk and lemon juice. Whisk together. Pour the milk mixture into the mixing bowl with the dry ingredients and butter. Stir to combine, and bring together into a dough ball.
• Turn the dough out onto a floured surface, adding a little more flour if the dough is still sticky. Roll it out so it is about ½ inch (1.3 cm) thick, and cut large circles or squares out of the dough. You want enough to cover the filling.
• Put the biscuits on top of the filling in the baking dish. Brush the tops of the biscuits with a little melted butter. Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through. Serve immediately.

Reprinted with permission from Delicious AF Vegan by Lauren Boehme Hartmann. Page Street Publishing Co. 2023. Photo credit: Lauren Boehme and Julie Grace.

Read more: How To Make This Vegan Teriyaki Tofu Rice Bowl

This article was written by Lauren Hartmann on the PBN Website.

Ramsay, who has been a vocal critic of vegan food in the past, said that he was “blown away” by Flora’s spreads, all of which are free from dairy.

“It gives me the creaminess and rich taste I get from butter, while being more sustainable,” Ramsay said. “I would encourage home cooks to make the switch, try it for themselves, and see what they can create!”

A new 20-second ad shows a narrator explaining that Flora is made from ingredients that “haven’t been in a cow.” He then asks, “Is it great for baking?” The cow nods in agreement, prompting the narrator to reply: “Cow says yes. Could seem biased. Let’s ask an expert.” The ad then cuts to Ramsay holding up a cake while sitting on top of a cow. “Is that a serious question?” he responds. “Just look at this f***ing cake.” At the end of the clip, the words “Skip the Cow” appear on screen.

Flora goes dairy-free

Flora hasn’t always been a plant-based brand, but it removed dairy from its full line of products in October 2023.

It launched its “Skip the Cow” campaign later that year and has released a series of adverts distancing itself from dairy since then. In April 2024, Flora described dairy as “a bit weird” in an advert promoting its spreads. “There it is, Flora, made with plants,” a voiceover said. “And it tastes so good that it raises a question: is it a bit weird we’ve spent so many years pumping plants through a cow?”

Speaking about the latest iteration of the campaign featuring Ramsay, Flora Chief Marketing Officer for Developed Markets, Jorn Socquet, said that the brand “couldn’t be prouder” to be working with the chef.

“This campaign represents a bold step forward in showcasing the incredible versatility and taste of Flora for cooking and baking,” he continued. “Gordon’s passion for exceptional food aligns perfectly with our commitment to innovation and offering sustainable, dairy-free alternatives that don’t compromise on flavor or performance. And if Gordon Ramsay thinks it’s good, who are we to disagree?”

This article was written by Polly Foreman on the PBN Website.

The milk will be available in liter and pint carton sizes. It will be placed in the chilled aisle at 375 stores across the country. Oato is somewhat unique in the British dairy-free category as it makes fresh, non-UHT milk. It’s also made in the UK and uses British oats. 

“We are so thrilled to partner with Sainsbury’s to become the first fresh oat milk available in their stores,” said Oato founder Carl Hopwood in a statement. “It is yet another significant milestone for Oato as a business, as we continue to make headway in becoming the leading dairy alternative brand in the UK. Locally sourced, convenience, and affordability matter to UK consumers, so to be one of the few that have those USPs within the dairy alternative category while also being fresh and not UHT raises the bar.”

Read more: ‘World First’ Vegan Mozzarella Pearls Launch In The UK

The rise of Oato

Established in 2019, Oato began as a milk delivery brand in partnership with Modern Milkman. At the start of 2024, it expanded into Booths and arrived in Waitrose stores a few months later. Oato has stated that it plans to become the leading dairy-free brand in the UK. 

Oat milk has seen a rapid rise in popularity over the past decade, going from a niche product to one of the most in-demand milk choices in the UK. Between 2019 and 2020, oat milk sales doubled, and Brits now spend around £149 million (USD $186m) on it annually.

Read more: Sproud Launches Sugar-Free Barista Milk Made From Peas

This article was written by Polly Foreman on the PBN Website.

The UK-based company, which specializes in realistic alternatives to popular cheese products, used traditional Italian cheesemaking techniques to create the pearls. Mozzarella pearls refer to chunks of mozzarella cheese created in the shape of pearls. They are a popular addition to salads, pizzas, and pastas.

By fermenting soybeans, JULIENNE BRUNO created a product with a similar soft and springy texture and tangy taste to cheese made from animal milk. It has named them “Mozzafiore Pearls.” They are nut-free, celiac-friendly, and free from artificial flavors.

Axel Katalan, the company’s founder, described the product as a “completely new concept inspired by the world of mozzarella pearls, but crafted without dairy.”

Read more: ‘Groundbreaking’ New Ingredient Promises Stretchy Vegan Pizza Cheese

“We named it Mozzafiore Pearls out of respect for Italian cheesemaking heritage, not to replicate mozzarella but to continue the tradition of creativity it represents,” he added. “Mozzarella pearls were once a new idea themselves. ‘Fiore,’ meaning bloom in Italian, reflects the product’s delicate nature, while ‘Mozza’ honours the craft of hand-stretching curds, a technique mirrored in our batch-made process. Together, the name celebrates a continuation of cheese craftsmanship and its rich tradition.”

Growing demand for dairy-free cheese

Of all the dairy alternatives, vegan cheese tends to have the worst reputation. But there has been a recent influx of high-quality and ultra-realistic products hitting the market in the UK. 

JULIENNE BRUNO creates a number of vegan products, and it’s best known for its plant-based takes on burrata, cream cheese, and stracciatella. Other brands, including La Fauxmagerie and Honestly Tasty, create dairy-free versions of blue cheese, brie, and camembert. 

The Mozzafiore Pearls are available to buy from Whole Foods Market UK (Kensington & Piccadilly Stores) from January 9. They cost £3.95.

Read more: Vegan Brand Launches Casein That Makes Cheese Melt And Stretch Like Dairy

This article was written by Polly Foreman on the PBN Website.

Read more: This ‘Beef’ Braised In Wine Is Completely Vegan

Homemade vegan Baileys isn’t just a great dairy-free alternative; it’s also cost-effective and highly customizable. You can adjust the sweetness, richness, or whiskey content to suit your preferences.

Whether you’re serving it at a festive gathering or enjoying a quiet evening treat, this vegan Baileys is a delicious, cruelty-free twist on the classic liqueur. With just a handful of ingredients, you can bring the comforting warmth of Baileys into your life, completely dairy-free.

Ready to make it? Follow the recipe and enjoy this indulgent treat in your favorite cocktails, desserts, or simply over ice.

Read more: 30-Minute Caramelized Sprouts With Butter Beans

Vegan ‘Baileys’

This is a delectable dairy-free homemade version of the very popular creamy alcoholic drink – we challenge you to tell the difference…

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Duration5 minutes mins

Prep Time5 minutes mins

Servings1 liter

Ingredients

• 250 ml Irish whiskey
• 250 ml vegan double/whippable cream (you don’t need to whip it)
• 130 ml unsweetened plant milk
• 370 g vegan condensed milk (use gluten-free if needed)
• 1 tbsp instant coffee mixed with 1 tbsp boiling water, left to cool
• 2 tsp vanilla extract
• 2 tbsp vegan chocolate syrup or 2 tsp cocoa powder (optional – use gluten-free syrup if needed)

Instructions

• Place all the ingredients into a high-speed blender and blend until smooth.
• Transfer to airtight sterilised storage jars or bottles and refrigerate immediately.

After refrigerating your Vegan Irish Cream Liqueur, it might thicken up a little bit. If this happens, just pop it back in the blender and whizz it up again.

This recipe was republished with permission from Viva!’s new A Very Vegan Christmas Mini Cookbook  – The Ultimate Guide to a Magical Festive Feast!, Make this Christmas a celebration of flavour, kindness and creativity with A Very Vegan Christmas. Order your copy from the Viva! shop get ready to create the ultimate plant-based holiday feast.

Read more: Vegan Gingerbread Pancakes

This article was written by Viva's Vegan Recipe Club on the PBN Website.

Read more: 11 Vegan Italian Recipes

It comes from Romy London, and uses vegan feta cheese and dairy-free yogurt, both of which you should be able to find at most large grocery stores. The whipped feta is paired with slow-roasted tomatoes, which perfectly complement the salty feta with their natural sweetness and rich, caramelized flavor.

The origins of whipped feta can be traced back to Mediterranean cuisine, particularly in Greece, where feta cheese is a staple ingredient.

Read more: 23 Comforting Vegan Pasta Recipes

Whipped feta with slow-roasted tomatoes

You've simply got to try this vegan whipped feta with roasted red peppers and charred tomatoes! Whether you're in need of a party appetizer or just need a tasty dip to share with famiuly, this dish has got you covered. Best served alongside some rosemary flatbreads or freshly toasted sourdough. Yum!

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Duration45 minutes mins

Cook Time30 minutes mins

Prep Time15 minutes mins

Ingredients

• 500 g cherry tomatoes
• 40 ml olive oil + extra for roasting
• 220 g vegan feta cheese
• 60 g plain vegan yogurt
• 2 cloves of garlic, finely grated
• Salt and pepper to taste
• 1/2 jar roasted red peppers, finely sliced
• 1 tsp toasted pine nuts
• Fresh thyme to garnish

Instructions

• Preheat your oven to 200C
• Rinse and dry cherry tomatoes. Place them on an oven dish, coat with a little oil, sprinkle with salt, and roast for 20-25 minutes, or until they start to char.
• In a food processor, blend vegan feta, vegan yogurt, olive oil, and garlic until smooth and creamy. Then season to taste with salt and pepper.
• Once the tomatoes are done, let them cool for a few minutes. Then, transfer the whipped feta into a serving bowl and top with the roasted tomatoes and sliced roasted peppers.
• Garnish with toasted pine nuts and fresh thyme and serve with flatbreads or toasted sourdough.
• Drizzle with your favorite sauce, such as vegan yogurt sauce made from vegan yogurt, lime juice, fresh coriander, and mint, and serve with lime wedges and the salsa.

This recipe was republished with permission from Romy London.

Read more: 3 Vegan Pasta Bake Ideas

This article was written by Romina Callwitz on the PBN Website.

Read more: Dairy-Free Milk Brand Rude Health Acquired By Oddlygood

The hugely successful artist will release 500 limited edition dairy-free cake and custard kits, which are inspired by his love of the classic dessert. Each kit will feature custom tableware and a pack of Oatly Vanilla Custard. The campaign will see Giggs hand out the kits at Ayres Bakery near his hometown of Peckham, south London, at 1pm tomorrow (Wednesday, November 20). You can also register your interest in receiving one on the Oatly website. A series of Custard by Giggs films have also been produced, which depict the rapper as a bake shop owner in south London. The films, directed by Kelvin Jones, will be unveiled on social media in the coming weeks.

Giggs is lactose intolerant, and he approached Oatly after struggling to find one of his favorite dessert products, Oatly Vanilla Custard, on supermarket shelves. Giggs is hoping to raise awareness of the struggles experienced by people who cannot consume dairy for health reasons.

“I grew up on cake and custard, but when my lactose intolerance kicked in when I was around eight years old and started making me sick, the dessert I loved had to leave my life,” Giggs said in statement. “When I found out my son was lactose intolerant too, we used to go all over the place looking for dairy-free alternatives so he wouldn’t miss out. There’s not a lot of options out there, but one day we found Oatly’s Vanilla Custard, and it tasted banging. Not enough people know about it, so I reached out to Oatly, and here we are a few months later…” 

Read more: Maya Jama Becomes Co-Owner Of Plant-Based Milk Brand

Making dairy-free dessert more accessible

In a press release about the campaign, Oatly cited recent research that found Black, Asian, and other ethnic minorities have the highest rates of lactose intolerance in the UK. When asked how this affects them, 67 percent of respondents said that they miss out on their favorite desserts. More than two thirds of respondents, 68 percent, said that they struggle to find alternatives in supermarkets, shops, and restaurants. 

Oatly and Giggs are calling on more retailers to stock the Vanilla Custard product, given that “only a handful” choose to do so. 

“Together we are determined to give people choice beyond dairy – for anyone who has to or is opting to remove it from their diet,” Bryan Carroll, General Manager at Oatly UK&I, said in a statement. “With more than 5 million people suffering some form of lactose intolerance, it’s actually mad that the default is still so often dairy and nothing else. This collaboration aims to encourage retailers to think outside the dairy box – there’s a whole big dairy-free world out there…and it’s delicious.”

Concern over health isn’t the only reason why people are moving away from dairy. A growing number of people are also avoiding it due to environmental and ethical reasons.

Read more: ‘World’s First’ Oat Milk Cream Liqueur Cocktail Arrives In Supermarkets

This article was written by Polly Foreman on the PBN Website.