7 Non-Traditional Recipes To Try This Thanksgiving

Thanksgiving marks the beginning of a lot of things: the countdown to the new year, reruns of any and every old Christmas movie in existence, engagement season... It also marks the beginning of holiday feasting, featuring the kind of food that can often wreak havoc on delicate stomachs.

If you, like me, suffer from a sensitive microbiome and can't handle the dairy-, sugar-, and gluten-rich fare that's usually present on holiday tables, there's good news: With just a few twists, you can turn some of the most beloved seasonal classics into new recipes that will be just as flavor-packed and satisfying as their original counterparts.

With this in mind, we tapped some of our favorite restaurants and meal delivery services to share some of the dishes—from sides to dessert—from their menus to bust the myth that holiday eating always has to leave you with a stomachache.

Ahead, seven Thanksgiving dishes that won't leave you in a food coma. For more, check out the recipes for an entirely vegan Thanksgiving meal.

Sakara's Butternut Squash, Kale, and White Bean Soup

Ingredients

• Ingredients
• 1 Tbsp extra virgin olive oil
• Ingredients
• 1/4 onion, chopped
• Ingredients
• 1 stalk celery, chopped
• Ingredients
• 1/4 butternut squash, peeled, seeded, and cubed
• Ingredients
• 2 cups vegetable stock
• Ingredients
• 1/2 Tbsp chopped fresh rosemary (or about 1⁄2 tsp dried rosemary)
• Ingredients
• 1 cup cooked white/cannellini beans
• Ingredients
• 1 cup de-stemmed and chopped kale
• Ingredients
• Himalayan salt and freshly ground black pepper, to taste

Directions

1. Ingredients
2. DirectionsHeat a pot over medium heat. Add the olive oil, then add the onions; sauté for 5 minutes, stirring frequently.
3. Ingredients
4. DirectionsAdd the celery, butternut squash, vegetable stock, and rosemary. Cover and simmer for 15 minutes, or until the squash is tender.
5. Ingredients
6. DirectionsAdd the beans, chopped kale, and salt and pepper. Simmer for another 3-4 minutes.
7. Ingredients
8. DirectionsAdjust seasonings if necessary.

Splendid Spoon's Chestnut Bisque

Ingredients

For the syrup

• Ingredients
• For the syrup
• 1 pomegranate, seeds removed
• Ingredients
• For the syrup
• 1 cardamom pod
• Ingredients
• For the syrup
• 1/2 cup orange juice

For the bisque (yields four bowls)

• Ingredients
• For the syrup
• For the bisque (yields four bowls)2 cups chestnuts, roasted* and peeled
• Ingredients
• For the syrup
• For the bisque (yields four bowls)1 Tbsp coconut oil
• Ingredients
• For the syrup
• For the bisque (yields four bowls)1 shallot, diced
• Ingredients
• For the syrup
• For the bisque (yields four bowls)2 ribs celery, diced
• Ingredients
• For the syrup
• For the bisque (yields four bowls)1 garlic clove, diced
• Ingredients
• For the syrup
• For the bisque (yields four bowls)1 sweet potato, peeled and diced
• Ingredients
• For the syrup
• For the bisque (yields four bowls)1/4 cup dried porcini mushrooms, soaked in warm water
• Ingredients
• For the syrup
• For the bisque (yields four bowls)1 quart of vegetable broth
• Ingredients
• For the syrup
• For the bisque (yields four bowls)1 tsp sea salt
• Ingredients
• For the syrup
• For the bisque (yields four bowls)Cinnamon, pinch
• Ingredients
• For the syrup
• For the bisque (yields four bowls)Nutmeg, pinch

* To roast chestnuts, slice an "x" in each chestnut and roast at 400°F for 25-30 minutes, or until skins open and insides are tender.

Directions

1. Ingredients
2. For the syrup
3. For the bisque (yields four bowls)
4. * To roast chestnuts, slice an "x" in each chestnut and roast at 400°F for 25-30 minutes, or until skins open and insides are tender.
5. Directions
6. Place pomegranate seeds, cardamom pod, and orange juice in small saucepan over medium heat and mash together with a spoon. Simmer until the mixture becomes deep red and thickened, then strain out seeds and set aside.
7. Ingredients
8. For the syrup
9. For the bisque (yields four bowls)
10. * To roast chestnuts, slice an "x" in each chestnut and roast at 400°F for 25-30 minutes, or until skins open and insides are tender.
11. Directions
12. In a medium-sized pot, add coconut oil and bring to medium-high heat. Add shallot, celery, and garlic and cook, stirring frequently, until soft and golden, about 8 minutes.
13. Ingredients
14. For the syrup
15. For the bisque (yields four bowls)
16. * To roast chestnuts, slice an "x" in each chestnut and roast at 400°F for 25-30 minutes, or until skins open and insides are tender.
17. Directions
18. Add sweet potato and stir to combine, then add porcini mushrooms and their soaking water and half of the vegetable broth. Cover and allow to simmer 10 minutes, or until sweet potatoes are tender.
19. Ingredients
20. For the syrup
21. For the bisque (yields four bowls)
22. * To roast chestnuts, slice an "x" in each chestnut and roast at 400°F for 25-30 minutes, or until skins open and insides are tender.
23. Directions
24. Add chestnuts, seasonings, and remainder of vegetable broth slowly while pureeing. Add just enough liquid to create a silky smooth texture. You can use a hand blender or puree in batches in a countertop blender with the lid vented.
25. Ingredients
26. For the syrup
27. For the bisque (yields four bowls)
28. * To roast chestnuts, slice an "x" in each chestnut and roast at 400°F for 25-30 minutes, or until skins open and insides are tender.
29. Directions
30. Drizzle each bowl with pomegranate syrup before serving.

The Meatball Shop's Veggie Meatballs

Ingredients (yields about two dozen balls)

• Ingredients (yields about two dozen balls)
• 2 cups lentils
• Ingredients (yields about two dozen balls)
• 1/4 cup plus 2 Tbsp olive oil
• Ingredients (yields about two dozen balls)
• 1 large onion, chopped
• Ingredients (yields about two dozen balls)
• 2 carrots, chopped
• Ingredients (yields about two dozen balls)
• 2 celery stalks, chopped
• Ingredients (yields about two dozen balls)
• 1 garlic clove, minced
• Ingredients (yields about two dozen balls)
• 1 Tbsp fresh thyme, chopped
• Ingredients (yields about two dozen balls)
• 2 Tbsp salt
• Ingredients (yields about two dozen balls)
• 3 Tbsp tomato paste
• Ingredients (yields about two dozen balls)
• 8 oz button mushrooms, wiped clean and sliced
• Ingredients (yields about two dozen balls)
• 1/2 cup breadcrumbs
• Ingredients (yields about two dozen balls)
• 1/2 cup fresh parsley, chopped
• Ingredients (yields about two dozen balls)
• 1/4 cup walnuts, chopped finely

Directions

1. Ingredients (yields about two dozen balls)
2. DirectionsCombine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
3. Ingredients (yields about two dozen balls)
4. DirectionsAdd 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
5. Ingredients (yields about two dozen balls)
6. DirectionsAdd the breadcrumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
7. Ingredients (yields about two dozen balls)
8. DirectionsPreheat the oven to 400°F.
9. Ingredients (yields about two dozen balls)
10. DirectionsDrizzle the remaining 2 tablespoons of olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
11. Ingredients (yields about two dozen balls)
12. DirectionsRoll the mixture into round, golf ball-size meatballs (about 1/1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls, in even rows vertically and horizontally to form a grid.
13. Ingredients (yields about two dozen balls)
14. DirectionsRoast for 30 minutes, or until the meatballs are firm and cooked through.
15. Ingredients (yields about two dozen balls)
16. DirectionsAllow the meatballs to cool for 5 minutes in the baking dish before serving.

Purple Carrot's Gnocchi with Cranberries and Hazelnuts

Ingredients

• Ingredients8 oz broccoli rabe, trimmed and chopped into 1-inch pieces
• Ingredients1⁄2 cup hazelnuts, roughly chopped
• Ingredients1⁄4 cup vegan butter
• Ingredients9-10 fresh sage leaves
• Ingredients12 oz kabocha squash, cubed
• Ingredients20 oz fresh gnocchi (can substitute for cauliflower or sweet potato gnocchi)
• Ingredients2 Tbsp white balsamic vinegar
• Ingredients1⁄4 cup dried cranberries
• IngredientsSalt and pepper, pinch

Directions

1. Ingredients
2. DirectionsPlace a large pot of salted water on to boil for the gnocchi.
3. Ingredients
4. DirectionsPlace a large nonstick skillet over medium heat with the butter. Once melted, add the hazelnuts and cook until fragrant and lightly browned, about 3 to 4 minutes. Using a slotted spoon, transfer the toasted nuts to a plate, reserving the butter in the skillet.
5. Ingredients
6. DirectionsReturn the skillet with the butter to medium-high heat. Add the sage leaves, butternut squash, broccoli rabe, and salt and pepper. Toss to coat, then cook, stirring occasionally, until butternut squash is fork-tender and everything is well browned, about 4 to 6 minutes.
7. Ingredients
8. DirectionsAdd gnocchi to the boiling water and cook until they float to the surface, about 3 to 4 minutes. Reserve 1⁄3 cup pasta water and drain the rest. Add the gnocchi to the skillet with the vegetables and cook, tossing occasionally, until browned in places, about 4 to 6 minutes. Add reserved pasta water and white balsamic vinegar to the skillet and cook until most of the water evaporates, less than 1 minute.
9. Ingredients
10. DirectionsAdd the dried cranberries to the skillet. Toss to combine and cook until just heated through, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Divide the kabocha squash gnocchi between large, shallow bowls or plates. Top with toasted hazelnuts.

VYNE Life's Pumpkin Scones and Maple Cashew Cream with Roasted Apples

Ingredients

For the scones (yields nine):

• Ingredients
• For the scones (yields nine):1 1/2 cups pumpkin puree
• Ingredients
• For the scones (yields nine):7 Tbsp coconut oil
• Ingredients
• For the scones (yields nine):2 1/2 Tbsp organic raw coconut butter
• Ingredients
• For the scones (yields nine):1 1/2 cups maple syrup
• Ingredients
• For the scones (yields nine):3 1/2 Tbsp water
• Ingredients
• For the scones (yields nine):1 Tbsp vanilla extract
• Ingredients
• For the scones (yields nine):Kosher salt, pinch
• Ingredients
• For the scones (yields nine):3/4 tsp ground cinnamon
• Ingredients
• For the scones (yields nine):1/4 tsp ground cloves
• Ingredients
• For the scones (yields nine):1/4 tsp ground allspice
• Ingredients
• For the scones (yields nine):1/4 tsp ground nutmeg
• Ingredients
• For the scones (yields nine):1 1/4 cup coconut flour
• Ingredients
• For the scones (yields nine):1 cup tapioca flour
• Ingredients
• For the scones (yields nine):4 Tbsp pea protein isolate

For the cashew cream glaze:

• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:1 1/2 cups cashews whole raw (unroasted)
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:1/4 cup maple syrup
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:1/8 cup liquid coconut oil
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:2 Tbsp organic almond milk
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:Kosher salt, pinch

For the cinnamon maple roasted apples with dried cherries and pistachios:

• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:1 3/4 cups apple, peeled and diced
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:1 Tbsp lemon juice
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:1/4 cup maple syrup
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:Kosher salt, pinch
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:1/2 tsp vanilla extract
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:1/3 tsp pumpkin pie spice
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:1/2 cup raw pistachio nuts
• Ingredients
• For the scones (yields nine):
• For the cashew cream glaze:
• For the cinnamon maple roasted apples with dried cherries and pistachios:1/4 cup organic unsweetened dried cherries, chopped

Directions

For the scones:

1. Ingredients
2. For the scones (yields nine):
3. For the cashew cream glaze:
4. For the cinnamon maple roasted apples with dried cherries and pistachios:
5. Directions
6. For the scones:Make sure your coconut oil and coconut butter are melted to liquid form. You can place them into a small bowl above the oven to melt.
7. Ingredients
8. For the scones (yields nine):
9. For the cashew cream glaze:
10. For the cinnamon maple roasted apples with dried cherries and pistachios:
11. Directions
12. For the scones:In a medium-size bowl, place pumpkin puree, melted coconut oil, coconut butter, maple syrup, vanilla extract, salt, cinnamon, cloves, allspice, and nutmeg. Whisk together to combine into a smooth and creamy texture.
13. Ingredients
14. For the scones (yields nine):
15. For the cashew cream glaze:
16. For the cinnamon maple roasted apples with dried cherries and pistachios:
17. Directions
18. For the scones:Add hot water to the mixture. This will help stop the pumpkin mixture and the coconut oil from separating. Set aside.
19. Ingredients
20. For the scones (yields nine):
21. For the cashew cream glaze:
22. For the cinnamon maple roasted apples with dried cherries and pistachios:
23. Directions
24. For the scones:In a medium-size bowl, add the dry ingredients. Mix to combine.
25. Ingredients
26. For the scones (yields nine):
27. For the cashew cream glaze:
28. For the cinnamon maple roasted apples with dried cherries and pistachios:
29. Directions
30. For the scones:Mix the dry ingredients into the pumpkin mixture. Using a wooden spoon, combine and mix until it comes to a ball.
31. Ingredients
32. For the scones (yields nine):
33. For the cashew cream glaze:
34. For the cinnamon maple roasted apples with dried cherries and pistachios:
35. Directions
36. For the scones:With gloves on, place the ball on a parchment-covered cutting board and knead for 5 minutes.
37. Ingredients
38. For the scones (yields nine):
39. For the cashew cream glaze:
40. For the cinnamon maple roasted apples with dried cherries and pistachios:
41. Directions
42. For the scones:Assemble into a 1-inch square covering the cutting board and place the whole cutting board into the fridge to set for 30 minutes.
43. Ingredients
44. For the scones (yields nine):
45. For the cashew cream glaze:
46. For the cinnamon maple roasted apples with dried cherries and pistachios:
47. Directions
48. For the scones:Cut your scones into nine triangle pieces.
49. Ingredients
50. For the scones (yields nine):
51. For the cashew cream glaze:
52. For the cinnamon maple roasted apples with dried cherries and pistachios:
53. Directions
54. For the scones:Bake on covered sheet tray with parchment paper at 310°F for 22 minutes.
55. Ingredients
56. For the scones (yields nine):
57. For the cashew cream glaze:
58. For the cinnamon maple roasted apples with dried cherries and pistachios:
59. Directions
60. For the scones:Cool, glaze with cashew cream (recipe below), and place dried fruit (recipe below) or roasted pumpkin seeds on top.

For the cashew cream:

1. Ingredients
2. For the scones (yields nine):
3. For the cashew cream glaze:
4. For the cinnamon maple roasted apples with dried cherries and pistachios:
5. Directions
6. For the scones:
7. For the cashew cream:Soak raw cashews in hot water overnight or for at least one hour. Strain well and set aside.
8. Ingredients
9. For the scones (yields nine):
10. For the cashew cream glaze:
11. For the cinnamon maple roasted apples with dried cherries and pistachios:
12. Directions
13. For the scones:
14. For the cashew cream:Using a Vitamix or Robot Coupe, add all ingredients and start on low speed then increase the speed—you want the mixture to be creamy to glaze the scones.

For the cinnamon maple roasted apples with dried cherries and pistachios:

1. Ingredients
2. For the scones (yields nine):
3. For the cashew cream glaze:
4. For the cinnamon maple roasted apples with dried cherries and pistachios:
5. Directions
6. For the scones:
7. For the cashew cream:
8. For the cinnamon maple roasted apples with dried cherries and pistachios:Preheat oven to 475°F.
9. Ingredients
10. For the scones (yields nine):
11. For the cashew cream glaze:
12. For the cinnamon maple roasted apples with dried cherries and pistachios:
13. Directions
14. For the scones:
15. For the cashew cream:
16. For the cinnamon maple roasted apples with dried cherries and pistachios:Toast (lightly) and chop pistachios. Set aside for later.
17. Ingredients
18. For the scones (yields nine):
19. For the cashew cream glaze:
20. For the cinnamon maple roasted apples with dried cherries and pistachios:
21. Directions
22. For the scones:
23. For the cashew cream:
24. For the cinnamon maple roasted apples with dried cherries and pistachios:Add all the remaining ingredients to a bowl. Mix well and place on a parchment paper-lined sheet tray.
25. Ingredients
26. For the scones (yields nine):
27. For the cashew cream glaze:
28. For the cinnamon maple roasted apples with dried cherries and pistachios:
29. Directions
30. For the scones:
31. For the cashew cream:
32. For the cinnamon maple roasted apples with dried cherries and pistachios:Cook for 5 minutes
33. Ingredients
34. For the scones (yields nine):
35. For the cashew cream glaze:
36. For the cinnamon maple roasted apples with dried cherries and pistachios:
37. Directions
38. For the scones:
39. For the cashew cream:
40. For the cinnamon maple roasted apples with dried cherries and pistachios:Cool down the mixture and fold in chopped cherries. Garnish with pistachios.

Provenance Meals' Caramelized Brussels Sprouts with Walnuts and Pomegranate Seeds

Ingredients

• Ingredients
• 2 lbs Brussels sprouts
• Ingredients
• 2 Tbsp olive oil
• Ingredients
• 1⁄2 cup walnuts, coarsely chopped
• Ingredients
• 1⁄3 cup pomegranate seeds
• Ingredients
• 1⁄4 cup balsamic vinegar
• Ingredients
• Sea salt, pinch
• Ingredients
• Black pepper, to taste

Directions

1. Ingredients
2. Directions
3. Preheat oven to 400°F. Prepare Brussels sprouts by trimming ends, removing outer leaves, and slicing in half. Place on a baking sheet and toss with olive oil, salt, and pepper. Roast for 20-­25 minutes, until tender and beginning to caramelize.
4. Ingredients
5. Directions
6. While the Brussels sprouts are roasting, prepare the walnuts and balsamic reduction. Toast the walnuts in a dry pan over medium heat until fragrant and just starting to brown. Set aside.
7. Ingredients
8. Directions
9. Pour balsamic vinegar in a very small pot or a small skillet and simmer until the liquid is reduced by half and thick enough to coat a spoon. (Note that reduction will thicken further as it cools.)
10. Ingredients
11. Directions
12. Combine Brussels sprouts, walnuts, and pomegranate seeds in a mixing bowl and place in a shallow serving dish. Drizzle with balsamic reduction.

Butcher's Daughter's Vegan and Gluten-Free Carrot Cake

Ingredients

For cake:

• Ingredients
• For cake:2.5 cups gluten-free all-purpose flour
• Ingredients
• For cake:1 cup lightly packed brown sugar
• Ingredients
• For cake:Dried ginger, pinch
• Ingredients
• For cake:Salt, pinch
• Ingredients
• For cake:Cinnamon, pinch
• Ingredients
• For cake:1/2 cup golden raisins
• Ingredients
• For cake:1 cup applesauce
• Ingredients
• For cake:1 lb carrots, peeled
• Ingredients
• For cake:3/4 cup vegetable oil
• Ingredients
• For cake:1 cup pecans or walnuts, chopped

For vegan "cream cheese" frosting:

• Ingredients
• For cake:
• For vegan "cream cheese" frosting:8 cups gluten-free powdered sugar
• Ingredients
• For cake:
• For vegan "cream cheese" frosting:1 1/2 cups vegan margarine
• Ingredients
• For cake:
• For vegan "cream cheese" frosting:3 Tbsp almond milk
• Ingredients
• For cake:
• For vegan "cream cheese" frosting:Vanilla extract, dash
• Ingredients
• For cake:
• For vegan "cream cheese" frosting:1 tsp lemon juice
• Ingredients
• For cake:
• For vegan "cream cheese" frosting:Salt, pinch

Directions

For the cake:

1. Ingredients
2. For cake:
3. For vegan "cream cheese" frosting:
4. Directions
5. For the cake:Preheat to 350°F. Using vegan butter, thoroughly grease the inside of a baking pan (roughly 13 x 19 inches).
6. Ingredients
7. For cake:
8. For vegan "cream cheese" frosting:
9. Directions
10. For the cake:Dust the inside the pan with gluten-free flour, making sure the butter is completely covered.
11. Ingredients
12. For cake:
13. For vegan "cream cheese" frosting:
14. Directions
15. For the cake:In a bowl combine the flour, baking powder, baking soda, cinnamon, ginger, and salt.
16. Ingredients
17. For cake:
18. For vegan "cream cheese" frosting:
19. Directions
20. For the cake:Shred carrots using a cheese grater. Transfer the grated carrots to the mixing bowl with flour mixture.
21. Ingredients
22. For cake:
23. For vegan "cream cheese" frosting:
24. Directions
25. For the cake:In a food processor, add the granulated sugar, brown sugar, and applesauce. Blend until thoroughly combined, about 20 seconds.
26. Ingredients
27. For cake:
28. For vegan "cream cheese" frosting:
29. Directions
30. For the cake:With the food processor running, add the vegetable oil in a steady stream.
31. Ingredients
32. For cake:
33. For vegan "cream cheese" frosting:
34. Directions
35. For the cake:Keep mixing until it's light in color and well combined, about 20 more seconds.
36. Ingredients
37. For cake:
38. For vegan "cream cheese" frosting:
39. Directions
40. For the cake:Transfer the mixture to the large bowl with the carrots and flour.
41. Ingredients
42. For cake:
43. For vegan "cream cheese" frosting:
44. Directions
45. For the cake:Using a spatula, stir the mixture together until well combined.
46. Ingredients
47. For cake:
48. For vegan "cream cheese" frosting:
49. Directions
50. For the cake:Fold in the nuts and raisins.
51. Ingredients
52. For cake:
53. For vegan "cream cheese" frosting:
54. Directions
55. For the cake:Pour the batter evenly into the greased and floured pan. Bake for about 35 minutes. Use a toothpick to test if the cake is ready. If it comes out clean when inserted in the center of the cake, then it's ready.
56. Ingredients
57. For cake:
58. For vegan "cream cheese" frosting:
59. Directions
60. For the cake:Let the carrot cake cool completely in the pan before transferring to a rack.
61. Ingredients
62. For cake:
63. For vegan "cream cheese" frosting:
64. Directions
65. For the cake:Using a sharp knife, lightly cut around the edge of the cake in the pan.
66. Ingredients
67. For cake:
68. For vegan "cream cheese" frosting:
69. Directions
70. For the cake:Plate the cake and frost (recipe below).

For the frosting:

1. Ingredients
2. For cake:
3. For vegan "cream cheese" frosting:
4. Directions
5. For the cake:
6. For the frosting:Combine all ingredients in the bowl of a food processor, mix until combined.
7. Ingredients
8. For cake:
9. For vegan "cream cheese" frosting:
10. Directions
11. For the cake:
12. For the frosting:If the frosting is too thick, add in some extra almond milk to thin. If the frosting is too thin, add in more powdered sugar to thicken.