• Michal Cohen

Vegan Cookie Dough

I first came across the idea for a vegan cookie dough on Facebook, in one of those Tasty videos. I was intrigued, so I tried it but didn't like the recipe. I did some soul searching on cookie dough, toyed around with the recipe a bit and I really like what I've come up with. It's cashew based and you can definitely taste the cashews but this is a much healthier alternative to the real stuff. Bonus: it's no bake and definitely will be a hit with kids (if you don't finish it first.)

Makes about 2 cups


2 cups raw unsalted cashews

4 cups boiling water

2 tbsp. vanilla bean paste

1 tbsp. agave (or your preferred sweetener)

4 tbsp. non-dairy butter

toppings to your liking; I used rainbow sprinkles, vegan chocolate chips & vanilla chips

1. Soak cashews in boiling water for 2 hours.

2. Drain cashews and place in a food processor. Process until the cashews are completely broken down.

3. Add the remaining ingredients besides the toppings to the food processor and process until nice and smooth, about 3 minutes.

4. Transfer to a storage container and add your favorite toppings. Combine well.

5. Refrigerate overnight. (The cookie dough will be warm at this point and won't taste very good.) Eat and enjoy!

Products used:

#Recipes #Desserts

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