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Gluten-Free

Fresh Spring Rolls (With Rice Paper)

Fresh spring rolls, also called salad rolls or summer rolls, make a great light lunch, appetizer, or snack. Colorful, crunchy vegetables are tucked inside an al dente rice paper wrapper and served with a delicious homemade Vietnamese peanut sauce.

Traditional Vietnamese spring rolls are filled with shrimp, thin strips of pork belly, rice vermicelli noodles, mint leaves, butter lettuce, and bean sprouts and served with a Vietnamese peanut hoisin dipping sauce.

However, there are many variations of rice paper rolls. The filling ingredients can be easily customized to include any combination of fresh vegetables depending on what you have on hand and also personal preference.

Key Ingredients

  • Rice paper wrappers - translucent round sheets that are naturally gluten-free and can be found at Asian markets or in most grocery stores. I love this brand. You don't want to use spring roll wrappers which are made with wheat and need to be cooked.
  • Cooked shrimp - or any type of protein to make them more satiating.
  • Fresh veggies - I used a combination of thin slices of purple cabbage (also called red cabbage), carrots, cucumber, butter lettuce, and bean sprouts.
  • Fresh herbs - a mix of fresh cilantro and mint.
  • Vietnamese peanut hoisin sauce - adds saltiness, umami, and creaminess. You can also find the recipe in the recipe card at the bottom of this post.

How to Make Rice Paper Rolls

Step 1. Make the Vietnamese peanut sauce.

Step 2. Submerge a rice paper sheet into a shallow bowl or skillet of warm water for a few seconds. Shake off any excess water then transfer the hydrated rice paper to a clean surface or plate.

Step 3. Place a piece of lettuce in the bottom half of the rice paper along with the thinly sliced cabbage, carrots, cucumber, bean sprouts, fresh herbs, and sliced shrimp. (Place the filling further down than I have in the photo below.)

Step 4. Gently pull the bottom of the rice paper over the top of the filling, tucking it in as tightly as possible.

Step 5. Fold in each side, and complete the roll. Transfer the rolls to a plate lined with parchment paper or lightly oiled, leaving some space in between each one so they don't stick together.

Step 6. Repeat until you've used up all the filling. Serve with peanut sauce.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these rice paper rolls using what you already have? Here are some ideas...

  • No mint or cilantro? - use green onion instead.
  • No shrimp? - you can use another source of protein such as cooked chicken or even cooked and cooled ground pork.
  • Make vegan summer rolls - omit the shrimp and use tofu.
  • No peanut butter? - you can also just dip the fresh rolls in soy sauce or tamari, or use another type of sauce such as carrot ginger dressing.
  • Add-ins - creamy avocado slices, red pepper, glass noodles, etc.
  • Make a spicy peanut sauce by increasing the amount of sriracha in the sauce recipe.

Helpful Tips

First time making spring rolls? The rolls will be varying sizes the first time you make them. After you make a few rolls though, I promise you'll get the hang of it.

Are your rolls sticking a lot? You can lightly oil the plate you assemble the rolls on to make them easier to roll. Roll the rice paper on top of a sheet of parchment paper, this will keep it from sticking. and also put the finished rolls on a plate lightly oiled or lined with parchment paper to prevent the rolls from sticking.

Not serving them right away? Place a damp tea towel over the rolls to keep them from drying out.

Don't overfill your spring rolls. Rice paper is thin and delicate. If you add too much filling, they're likely to rip.

Look for rice paper sheets made with rice flour, tapioca flour (also called tapioca starch), and water. This brand is great. The combination of these three ingredients makes the hydrated rice paper wraps more pliable and easier to work with.

More Delicious Recipes

Fresh spring rolls made with rice paper and fresh colorful vegetables cut in half and served with Vietnamese peanut sauce for dipping.
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5 from 1 vote

Fresh Spring Rolls (With Rice Paper)

Fresh spring rolls, also called salad rolls or summer rolls, make a great light lunch, appetizer, or snack. Colorful, crunchy vegetables are tucked inside an al dente rice paper wrap and served with a delicious homemade Vietnamese peanut sauce.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Author: Lindsey Jenkins

Ingredients

Vietnamese Peanut Sauce

  • 3 garlic cloves finely minced or grated
  • 1 tablespoon avocado oil or another neutral oil
  • 6 tablespoons gluten free hoisin sauce or storebought
  • 4 tablespoons runny creamy peanut butter or tahini if nut-free see notes
  • ½ - ¾ cup water see notes
  • 1 teaspoon sriracha
  • chopped peanuts, for serving optional

Fresh Spring Rolls

  • rice paper wrappers
  • 1 head butter lettuce
  • 1 cup purple cabbage thinly sliced
  • 2 medium carrots julienned
  • 2 persian cucumbers sliced into thin matchsticks
  • 1 cup bean sprouts
  • fresh cilantro leaves
  • fresh mint leaves
  • ½ cup cooked shrimp sliced in half lengthwise

Instructions

Vietnamese peanut sauce

  • Heat the avocado oil in a small saucepan over medium-low heat and add the minced garlic. Cook for 30 seconds, stirring often.
  • Add the hoisin sauce, peanut butter, and water. Whisk to combine and let simmer for 1-2 minutes. Then remove from the heat and stir in the sriracha. Add the chopped peanuts just before serving.

Fresh spring rolls

  • Submerge a rice paper sheet into a shallow bowl or skillet of warm water for a few seconds. Shake off any excess water then transfer the hydrated rice paper to a clean surface or plate.
  • Place a piece of lettuce in the bottom half of the rice paper along with the thinly sliced cabbage, carrots, cucumber, bean sprouts, fresh herbs, and sliced shrimp.
  • Gently pull the bottom of the rice paper over the top of the filling, tucking it in as tightly as possible.
  • Fold in each side, and complete the roll. Transfer the rolls to a plate lined with parchment paper or lightly oiled, leaving some space in between each one so they don't stick together.
  • Repeat until you've used up all the filling. Serve with the peanut sauce.

Notes

Just make sure your peanut butter (or tahini) is runny or well-stirred, otherwise, if it's dry from the bottom of the jar it can affect the texture of the sauce.
You can change the thickness of the sauce by using more or less water. If you prefer a thicker sauce, only use ½ cup water. If you like it a little thinner, use ¾ cup. You can add more if needed, but start there.
See the blog post for helpful tips about making fresh spring rolls.

Make It Your Way: Substitutions & Variations

No mint or cilantro? - use green onion instead.
No shrimp? - you can use another source of protein such as cooked chicken or even cooked and cooled ground pork.
Make vegan summer rolls - omit the shrimp and use tofu.
No peanut butter? - you can also just dip the fresh rolls in soy sauce or tamari, or use another type of sauce such as carrot ginger dressing.
Add-ins - creamy avocado slices, red pepper, glass noodles, etc.
Make a spicy peanut sauce by increasing the amount of sriracha in the sauce recipe.

Condiments

Vietnamese Peanut Sauce

Vietnamese peanut sauce is the perfect dipping sauce for fresh spring rolls, stir-fries, chicken satay, and more. It's easy to customize with gluten-free, soy-free, and nut-free options.

You'll find this sauce served at Vietnamese restaurants with fresh spring rolls (also called salad rolls, summer rolls, or gỏi cuốn). The chewiness of the soaked rice paper pairs nicely with the crunchy vegetables and creamy sauce.

The main difference between Vietnamese peanut sauce and the peanut sauce used in Thai cuisine is the addition of hoisin sauce. The hoisin gives the sauce a rich, umami flavor.

Ingredients

This versatile sauce is made with only a handful of ingredients. Here's what's inside:

  • Fresh garlic - cooked in a little bit of oil first to add more flavor to the sauce.
  • Hoisin sauce - is a mixture of soy sauce, toasted sesame oil, and other flavorful ingredients for a very concentrated sauce. Make my 5-minute gluten-free hoisin sauce if needed. 
  • Natural peanut butter - you can use creamy peanut butter or crunchy peanut butter depending on preference. Just make sure whatever kind you use that it's runny and not dry from the bottom of the jar. The only ingredients should be peanuts and salt.
  • Water - this helps thin out the sauce while also mellowing out the flavor of the hoisin peanut sauce.
  • Sriracha sauce - or any chili sauce to balance out the flavors. 
  • Chopped peanuts - for serving, only needed if using smooth peanut butter.

See the recipe card at the bottom of this post for the complete list of ingredients

How to Make Vietnamese Peanut Sauce

Step 1. Heat the avocado oil in a small saucepan over medium-low heat and add the minced garlic. Cook for 30 seconds, stirring often.

Step 2. Add the hoisin sauce, peanut butter, and water. Whisk to combine and let simmer for 1-2 minutes. Then remove from the heat and stir in the sriracha. Add the chopped peanuts just before serving.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this Vietnamese peanut sauce using what you already have? Here are some ideas...

  • Make it soy-free - use coconut aminos instead of soy sauce. You'll also need to add a little salt.
  • Make it gluten-free - use homemade gluten-free hoisin sauce and low-sodium gluten-free soy sauce or tamari.
  • Make it nut-free - use tahini or sunflower seed butter instead and you may want to add a splash of maple syrup or a little brown sugar since these aren't as sweet as peanut butter.
  • Add-ins - rice vinegar or fresh lime juice for extra tanginess, fish sauce for more umami flavor, chicken broth instead of water for more flavor, lite coconut milk to make it creamier, chopped fresh herbs such as green onion or cilantro, etc.

How to Use

Use Vietnamese peanut sauce as a satay sauce for chicken, as a dipping sauce for fresh spring rolls or crisp vegetables, in stir fry, lettuce wraps, noodles, or as a salad dressing.

How to Store

Store leftover peanut sauce in an airtight container in the fridge for up to 1 week. When ready to serve, bring it to room temperature for the best texture.

Top Tip

You can change the thickness of the sauce by using more or less water. If you prefer a thicker sauce, only use ½ cup water. If you like it a little thinner, use ¾ cup. You can add more if needed, but start there.

More Asian-Inspired Condiments

A small ramekin of homemade Vietnamese peanut sauce with chopped peanuts on top with a spoon in it next to a bowl of chopped peanuts.
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5 from 1 vote

Vietnamese Peanut Sauce

Vietnamese peanut sauce is the perfect dipping sauce for fresh spring rolls, stir-fries, chicken satay, and more. It's easy to customize with gluten-free, soy-free, and nut-free options.
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Author: Lindsey Jenkins

Ingredients

  • 1 tablespoon avocado oil
  • 3 garlic cloves finely minced or grated
  • 6 tablespoons gluten-free hoisin sauce or storebought
  • 4 tablespoons creamy peanut butter
  • ½ - ¾ cup water see notes
  • 1 teaspoon sriracha
  • chopped peanuts optional, for serving

Instructions

  • Heat the avocado oil in a small saucepan over medium-low heat and add the minced garlic. Cook for 30 seconds, stirring often.
  • Add the hoisin sauce, peanut butter, and water. Whisk to combine and let simmer for 1-2 minutes. Then remove from the heat and stir in the sriracha. Add the chopped peanuts just before serving.

Notes

You can change the thickness of the sauce by using more or less water. If you prefer a thicker sauce, only use ½ cup water. If you like it a little thinner, use ¾ cup. You can add more if needed, but start there.
Keeps for up to 1 week in an airtight container in the fridge.
Make It Your Way: Substitutions & Variations
Make it soy-free - use coconut aminos instead of soy sauce. You'll also need to add a little salt.
Make it gluten-free - use homemade gluten-free hoisin sauce and low-sodium gluten-free soy sauce or tamari.
Make it nut-free - use tahini or sunflower seed butter instead and you may want to add a splash of maple syrup or a little brown sugar since these aren't as sweet as peanut butter.
Add-ins - rice vinegar or fresh lime juice for extra tanginess, fish sauce for more umami flavor, chicken broth instead of water for more flavor, lite coconut milk to make it creamier, chopped fresh herbs such as green onion or cilantro, etc.

Condiments

5 Minute Gluten Free Hoisin Sauce

Gluten-free hoisin sauce is a versatile condiment. Use it as a dipping sauce, in Asian cuisine, stir fry sauce, and more. This customizable homemade version includes a soy-free option.

If you've ever tried to find gluten-free hoisin sauce at your local grocery store, you know just how difficult this task can be. Luckily it's very easy to make it at home. Plus, most recipes call for such a small amount that making a fresh batch whenever you need it will give you the best flavor.

If you're not familiar with the taste of hoisin sauce, it's a thick sauce with the perfect balance of salty, sweet, tangy, and umami/savory flavor with subtle hints of spice from the hot sauce, garlic, and black pepper. And is an excellent substitute for real hoisin sauce.

For more homemade gluten-free condiments, try my vegan oyster sauce, soy free teriyaki sauce, and Japanese spicy mayo.

Ingredients

Unlike store-bought sauce, there's no caramel color, citric acid, or xanthan gum. To make this homemade hoisin sauce recipe, you only need a few pantry ingredients such as:

  • Tamari or gluten-free soy sauce - the main ingredient in this salty sauce. See the helpful tips section below on the difference between the two.
  • Creamy peanut butter - this adds a nutty flavor and creamy texture.
  • Honey - to balance out the salty flavor of the soy sauce.
  • Rice vinegar - adds a tangy flavor 
  • Toasted sesame oil - more flavor and nuttiness.
  • White miso paste - more umami flavor.
  • Fresh garlic - this gets sauteed, so its flavor isn't overly pungent. 
  • Sriracha sauce - adds a hint of spice without making it spicy and is more so there for dimension.
  • Black pepper. 
  • Corn starch - mixed with cold water to make a slurry, which helps thicken the sauce.

​See the recipe card for the complete list of ingredients.

How to Make Gluten Free Hoisin Sauce

Step 1. In a small saucepan over medium-high heat, whisk together the tamari or gluten-free soy sauce, peanut butter, honey, rice vinegar, toasted sesame oil, sriracha, white miso paste, garlic, and black pepper.

Step 2. Make the slurry by whisking together the cold water and cornstarch until the starch has dissolved then mix it into the sauce.

Step 3. Simmer for a couple of minutes until the sauce starts to thicken then remove from the heat and allow it to cool completely before storing. It’ll thicken as it cools.

A bowl of homemade gluten free hoisin sauce.

Make It Your Way: Substitutions & Variations

​Please remember that recipes are just a starting point.

How can you make this gluten-free hoisin sauce using what you already have? Here are some ideas...

  • Make it soy-free - use coconut aminos instead of tamari or gluten-free soy sauce and use chickpea miso (or omit the miso completely). You'll also need to add a little salt.
  • No peanut butter? - you can also use cashew butter or almond butter for a similar nuttiness.
  • Make it nut-free - use tahini or sunflower seed butter instead of peanut butter.
  • No honey? - use molasses, brown sugar, or maple syrup in its place.
  • No fresh garlic? - use ½ teaspoon of garlic powder instead.
  • No corn starch? - you can also use potato starch or tapioca starch/flour.

How to Use Gluten Free Hoisin Sauce

When using this versatile sauce, a little goes a long way.

You can use it in Chinese cooking, Asian recipes such as Vietnamese peanut sauce to go with fresh spring rolls, dim sum, and other Cantonese cuisine, stir-fry sauce, Chinese barbecue sauce, seafood dishes, and more.

Frequently Asked Questions

Why is the color of my sauce different than yours?

The color of your sauce will vary depending on the color of your honey, if you substituted molasses, brown sugar, or maple syrup, and whether you use peanut butter versus tahini (which is much lighter in color).

The flavor will still be very similar regardless of the color of the sauce.

Are tamari and gluten-free soy sauce the same thing?

Although they're often referred to as the same thing, they're actually different.

Tamari sauce comes from Japan and is made by pressing the liquid from fermented soybean paste (miso). It's naturally gluten-free, but some manufacturers add wheat so be sure to read the ingredient label to ensure that it's certified gluten-free. It's also slightly thicker and darker than gluten-free soy sauce.

Gluten-free soy sauce is Chinese and has been fermented with rice instead of wheat (like many regular soy sauces).

How to store gluten-free hoisin sauce?

Store in an airtight container in the fridge for up to 2 weeks.

More Homemade Gluten Free Asian Sauces

A bowl of homemade gluten free hoisin sauce.
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5 from 1 vote

5 Minute Gluten Free Hoisin Sauce

Gluten-free hoisin sauce is a versatile condiment. Use it as a dipping sauce, in Asian cuisine, stir fry sauce, and more. This customizable homemade version includes a soy-free option.
Cook Time5 minutes
Total Time5 minutes
Servings: 7 tablespoons
Author: Lindsey Jenkins

Ingredients

  • ¼ cup reduced-sodium tamari or gluten-free soy sauce
  • 2 tablespoons creamy peanut butter or substitute, see notes
  • 1 ½ tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sriracha
  • 1 teaspoon white miso paste
  • 1 garlic clove, finely minced or grated
  • ¼ teaspoon black pepper
  • 1 tablespoon cold water
  • 1 teaspoon cornstarch or substitute, see notes

Instructions

  • In a small saucepan over medium-high heat, whisk together the tamari or gluten-free soy sauce, peanut butter, honey, rice vinegar, toasted sesame oil, sriracha, white miso paste, garlic, and black pepper.
  • Make the slurry. In a small bowl, whisk together the cold water and cornstarch until combined then mix it into the sauce.
  • Simmer for a few minutes until the mixture starts to thicken, then remove from the heat and allow it to cool completely before storing. It’ll thicken as it cools.

Notes

This recipe makes 7 tablespoons of sauce.
Make It Your Way: Substitutions & Variations
Make it soy-free - use coconut aminos instead of tamari or gluten-free soy sauce and use chickpea miso (or omit the miso completely). You'll also need to add a little salt.
No peanut butter? - you can also use cashew butter or almond butter for a similar nuttiness.
Make it nut-free - use tahini or sunflower seed butter instead of peanut butter.
No honey? - use molasses, brown sugar, or maple syrup in its place.
No fresh garlic? - use ½ teaspoon of garlic powder instead.
No corn starch? - you can also use potato starch or tapioca starch/flour.

Pairings

What Goes With Green Beans?

Wondering what goes with green beans? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

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Knowing what goes well with green beans gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What Are Green Beans?

Green beans, also called string beans or snap beans, are botanically a fruit, but classified as a vegetable because of how they're used in cooking.

There are many varieties of green beans but fall into two major categories: bush or pole, which refers to the different ways the beans were grown.

Bean beans grow on short bushy plants, while pole beans grow on long, flexible, climbing stems, also known as climbing vines.

Common Types of Green Beans

  • Green Beans (String Beans or Snap Beans) - tough, fibrous strings running the length of the pod, hence the name string. They also can be easily snapped in half when fresh. They do well steamed, sauteed, roasted, or even pickled.
  • French Green Beans (Haricots Verts or Filet Beans) - smaller, more tender, and quicker to cook. They do well in quick cooking methods such as blanching or sauteing.
  • Romano Beans (Italian Green Beans or Flat Beans) - wide, flat green beans with a crunchy texture similar to that of a sugar snap pea. They can withstand longer cooking times than other green beans and do well with cooking methods such as boiling or braising.
  • Long Beans (Yard-Long Beans or Asparagus Beans) - native to China and around 18 inches in length, any longer and the texture is too tough. They can become waterlogged when cooked in water, so it's best to saute or stir-fry them for the best texture. They can also be eaten raw.
  • Purple String Beans - the same as your standard green bean but with an antioxidant called anthocyanins, that gives them their purple hue. Serve them raw or lightly steamed, otherwise, they'll lose their color.
  • Wax Beans - the only difference from string beans is that they're yellow. They got their name because the color resembles beeswax, not because they have a waxy texture.

Helpful Tips

When To Buy

Green beans are in peak season from May through October. But due to the various growing regions, they're available year-round. Look at the seasonal produce guide to see what's in season right now.

What To Look For

Look for green beans that are firm with a bright green, purple, or yellow color without any browning or bruising.

How To Store

Store green beans in the refrigerator and only wash them right before cooking so they retain their freshness and crisp texture.

What Goes Well With Green Beans?

Vegetables

Red bell pepper, carrots, chile peppers, corn, fennel, garlic, ginger, green onions, mushrooms, pearl onions, potatoes, red onions, and shallots.

Fruit

Coconut, lemons, limes, and tomatoes.

Spices

Cayenne, cumin, curry leaves, smoked and sweet paprika, black and white pepper, red pepper flakes, and kosher salt.

Herbs

Basil, bay leaf, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, and thyme.

Nuts & Seeds

Almonds, peanuts, and walnuts.

Non-Dairy/Dairy

Unsalted butter, cheese: blue cheese, feta, parmesan, and yogurt.

Proteins

Bacon, eggs, ham, pancetta, pork, prosciutto, and shrimp.

Pantry Items

Anchovies, bread crumbs, capers, chicken broth, chickpeas, Dijon mustard, olive oil, black olives, Niçoise olives, shell beans, soy sauce/tamari, sugar, vinaigrettes, vinegar: red wine, rice wine, sherry, and white wine.

  • anchovies + garlic + parmesan + walnuts
  • mustard + prosciutto + walnuts + vinaigrette

What To Make With Green Beans

A colorful Italian green bean salad with cherry tomatoes, toasted almonds, and fresh basil leaves.

Green beans are a popular ingredient in French and Mediterranean cuisine. They're used in savory dishes and all varieties can be steamed, sauteed, roasted, or even pickled.

Make blanched or sauteed Haricots Vert green beans, boiled or braised romano beans (Italian green beans), or lightly steamed or raw purple string beans to showcase their beautiful color in a side dish alongside lemon butter fish or BBQ salmon bites.

Add stir-fried long beans to Nasi Goreng Kampung (Indonesian fried rice) or any variety of green beans to a vegetable stir fry, dairy free risotto, peanut butter noodles.

Add leftover cooked green beans to a healthy breakfast hash or dragon bowl for a quick meal.

For salads, you can substitute asparagus for green beans in warm potato asparagus salad with roasted garlic vinaigrette or make an Italian green bean salad.

More Ingredient Pairings

Breakfast

Avocado Toast With Marinated Tomatoes

This avocado toast with marinated tomatoes makes the most flavorful avocado toast with little effort involved. Easily customize it to include your favorite toppings.

The marinated tomatoes take this avocado toast to a whole new level. The tangy flavor of the marinade pairs nicely with the sweetness of the tomatoes, creamy avocado, and crunchy, toasted bread.

Enjoy it any time of the day, whether it's for breakfast, a snack, or a light lunch. The healthy fats in the avocado help make it satiating, but you can always add dairy free mozzarella, almond ricotta, or a fried egg to make it more filling.

Ingredients

  • Tomatoes - any variety: heirloom, sweet cherry tomatoes, grape tomatoes, or Roma tomatoes.
  • Marinade - extra virgin olive oil, champagne vinegar, fresh rosemary, fresh garlic, salt, and black pepper.
  • Sourdough bread - or any toasted bread of your choosing. 
  • Avocado - I recommend using a just barely ripe avocado for the best creamy texture. See below for tips on how to choose the perfect avocado.

How to Make Avocado Tomato Toast

Step 1. Quarter or half the tomatoes depending on their size and add to a small bowl along with the olive oil, champagne vinegar, fresh rosemary (or other herbs), minced garlic, salt, and pepper. Stir to combine, then cover and let rest at room temperature or in the fridge for at least 30 minutes to allow the flavors to develop.

Step 2. Toast bread in a toaster oven until golden brown and top with smashed avocado.

Step 3. Spoon the marinated tomato mixture on top of the mashed avocado. Sprinkle with a pinch of sea salt if desired.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this tomato avocado toast recipe using what you already have? Here are some ideas...

  • Make it gluten free - use your favorite gluten free bread.
  • No champagne vinegar? - you can also use fresh lime juice, lemon juice, white wine vinegar, or balsamic vinegar instead.
  • No fresh rosemary? - use fresh basil, fresh parsley, or fresh oregano.
  • No fresh garlic? - use garlic powder or omit it completely.
  • No raw tomatoes? - skip the marinade and use roasted tomatoes or tomato confit instead.
  • Add-ins - use another vinaigrette in place of the marinade such as balsamic basil vinaigrette or simple shallot vinaigrette.

More Topping Ideas

  • Red pepper flakes if you want some heat.
  • Fresh cilantro for a different flavor profile.
  • Everything but the bagel seasoning for extra crunch and flavor.
  • Dairy-free mozzarella (or fresh mozzarella if not dairy-free) and fresh basil to turn it into a Caprese salad toast.
  • Almond ricotta to make it more filling.
  • Fried egg for protein.
  • Quick pickled vegetables for extra texture and tang.
  • Balsamic glaze drizzle.
  • Squeeze of lemon juice for brightness.
  • Sliced green onion for color and flavor.

How to Choose a Ripe Avocado

An avocado is ripe if it slightly gives to the touch. If you can't tell by lightly pressing on it, here's another way to tell. Remove the little stem on top. If it's:

  • Green underneath: it's ripe.
  • Brown underneath: it's overripe.
  • Difficult to remove: it hasn't ripened yet, so give it another day.

More Savory Breakfast Recipes

Two pieces of avocado toast on sourdough bread with marinated tomatoes and fresh parsley.
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5 from 2 votes

Avocado Toast With Marinated Tomatoes

This avocado toast with marinated tomatoes makes the most flavorful avocado toast with little effort involved. Easily customize it to include your favorite toppings.
Prep Time10 minutes
Marinate30 minutes
Total Time40 minutes
Servings: 4
Author: Lindsey Jenkins

Ingredients

  • 1 pound tomatoes any variety: heirloom, sweet cherry tomatoes, grape tomatoes, or Roma tomatoes.
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1 tablespoon finely minced fresh herbs - basil, parsley, or rosemary
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • 2 avocado pitted and peel removed
  • 4 slices bread of choice

Instructions

  • Quarter or half the tomatoes depending on their size and add to a small bowl along with the olive oil, champagne vinegar, fresh rosemary (or other herbs), minced garlic, salt, and pepper. Stir to combine, then cover and let rest at room temperature or in the fridge for at least 30 minutes to allow the flavors to develop.
  • Toast bread in a toaster oven until golden brown and top with smashed avocado. You'll need ½ avocado per piece of toast.
  • Spoon the marinated tomato mixture on top of the mashed avocado. Sprinkle with a pinch of sea salt and any additional toppings if desired.

Notes

See the blog post for more topping ideas.
Make It Your Way: Substitutions & Variations
Make it gluten free - use your favorite gluten free bread.
No champagne vinegar? - you can also use fresh lime juice, lemon juice, white wine vinegar, or balsamic vinegar instead.
No fresh rosemary? - use fresh basil, fresh parsley, or fresh oregano.
No fresh garlic? - use ½ teaspoon garlic powder or omit it completely.
No raw tomatoes? - skip the marinade and use roasted tomatoes or tomato confit instead.
Add-ins - use another vinaigrette in place of the marinade such as balsamic basil vinaigrette or simple shallot vinaigrette.

Dessert

No-Churn Rainbow Sherbet Ice Cream With Fruit

Homemade rainbow sherbet ice cream made with simple, wholesome ingredients, requires no ice cream maker, and is dairy-free.

Is there anything better on a hot summer day than homemade sherbet? It's the perfect summertime treat with its cold, creamy texture and fruity flavor.

This versatile dessert is made with the classic combination of flavors but can be made with a variety of flavors depending on personal preference.

Store-Bought VS Homemade

Store-bought rainbow sherbet is made with high fructose corn syrup, nonfat milk, gums (guar gum, locust bean gum, and xanthan gum), orange juice concentrate, lime juice concentrate, raspberry juice concentrate, natural flavors, and food coloring.

This homemade rainbow sherbet recipe tastes reminiscent of the classic flavor but is made with a few simple ingredients using a combination of frozen fruit puree, citrus zest, real fruit juice, a small amount of added sugar, and dairy-free milk for a naturally sweet flavor.

Ingredients

Lime sherbet - the lime layer is made using a combination of seedless frozen green grapes to give it a naturally green hue, lime zest, lime juice, organic cane sugar, and oat milk. The cane sugar helps balance out the tartness from the lime juice and brings out the natural sweetness in the grapes.

Orange sherbet - the orange puree is made with a combination of frozen mango to make the orange a more vibrant color, orange zest to bring out the orange flavor, freshly squeezed orange juice, organic cane sugar, and oat milk. 

Raspberry sherbet - the raspberry puree is made using a combination of frozen raspberries, organic cane sugar, and oat milk.

How to Make Rainbow Sherbet

Step 1. Place washed and dried seedless green grapes in a single layer on a sheet pan. Freeze for 2 hours or until completely frozen.

Step 2. Blend the frozen green grapes, lime zest, lime juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the puree to a 9x5 loaf pan or airtight container. Store in the freezer while you make the next layer.

Step 3. Blend the frozen raspberries, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the raspberry puree on top of the lime layer and store it in the freezer while you make the last layer.

Step 4. Blend the frozen mangoes, orange zest, orange juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once smooth, transfer it on top of the raspberry layer.

Step 5. Use a butter knife or something similar to swirl the flavors together for the rainbow effect.

Step 6. Cover the loaf pan tightly with plastic wrap or a tightly sealed lid if using an airtight container. Freeze until solid, about 2-3 hours. When ready to serve, let sit at room temperature for a few minutes so that it's easier to scoop.

Make It Your Way: Substitutions & Variations

​Please remember that recipes are just a starting point.

How can you make this rainbow sherbet ice cream using what you already have? Here are some ideas...

  • No green grapes? - to make the green layer, you can another green fruit such as honeydew melon, kiwi fruit, or avocados. If using avocados, I recommend making an avocado shake base.
  • No frozen mangoes? - use frozen pineapple for a slightly different flavor and color.
  • No organic cane sugar? - use dairy free sweetened condensed milk instead. Or regular sweetened condensed milk if not dairy-free.
  • No lime? - use lemon zest and lemon juice.
  • No oat milk? - use any creamy milk of your choosing. 
  • Not dairy free? - use whole or 2% milk.
  • Make rainbow sherbet popsicles - once swirled, transfer the sherbet into popsicle molds and freeze until solid.

Frequently Asked Questions

What's the difference between sorbet and sherbet?

The only difference between sorbet and sherbet is the addition of milk. Sherbet is sorbet with milk added to make it creamier.

What's the classic combination of flavors for rainbow sherbet?

The flavors of classic rainbow sherbet are orange, raspberry, and lime.

Can I use a blender instead of a food processor?

You can make this rainbow sherbet in a blender only if you have a high-powered blender with a tamper to push the fruit into the blade. Otherwise, for best results, use a food processor.

More Summer Treats

Several ramekins with scoops of homemade rainbow sherbet ice cream.
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No-Churn Rainbow Sherbet Ice Cream

Homemade rainbow sherbet ice cream made with simple, wholesome ingredients, requires no ice cream maker, and is dairy-free.
Prep Time20 minutes
Freeze Time4 hours
Total Time4 hours 20 minutes
Author: Lindsey Jenkins

Ingredients

Lime Sherbet

  • 3 cups seedless frozen green grapes
  • zest of 1 lime + 1 tablespoon lime juice
  • 2 tablespoons organic cane sugar
  • 6 tablespoons dairy-free milk of choice I used oat milk

Raspberry Sherbet

Orange Sherbet

  • 3 cups frozen mango
  • zest of 1 orange + 2 tablespoons orange juice
  • 2 tablespoons organic cane sugar
  • ½ cup dairy-free milk of choice

Instructions

  • Place washed and dried green grapes in a single layer on a sheet pan. Freeze for 2 hours or until completely frozen.
  • Blend the frozen green grapes, lime zest, lime juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the puree to a 9x5 loaf pan or airtight container. Store in the freezer while you make the next layer.
  • Blend the frozen raspberries, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the raspberry puree on top of the lime layer and store it in the freezer while you make the last layer.
  • Blend the frozen mangoes, orange zest, orange juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once smooth, transfer it on top of the raspberry layer.
  • Use a butter knife or something similar to swirl the flavors together for the rainbow effect.
  • Cover tightly with plastic wrap or a tightly sealed lid if using an airtight container. Freeze until solid, about 2-3 hours. When ready to serve, let sit at room temperature for a few minutes to soften before scooping.

Notes

Store in an airtight container in the freezer for up to 2 months. Avoid storing it in the door of your freezer to prevent ice crystals from forming. 
Make It Your Way: Substitutions & Variations
No green grapes? - to make the green layer, you can another green fruit such as honeydew melon, kiwi fruit, or avocados. If using avocados, I recommend making an avocado shake base.
No frozen mangoes? - use frozen pineapple for a slightly different flavor and color.
No organic cane sugar? - use dairy free sweetened condensed milk instead. Or regular sweetened condensed milk if not dairy-free.
No lime? - use lemon zest and lemon juice.
No oat milk? - use any creamy milk of your choosing. 
Not dairy free? - use whole or 2% milk.
Make rainbow sherbet popsicles - once swirled, transfer the sherbet into popsicle molds and freeze until solid.

Gluten-Free

Dairy Free Mashed Potatoes With Almond Milk

This mashed potatoes with almond milk recipe has just 3 simple ingredients and is the perfect side dish for both holiday meals and weeknight dinners.

No one at the dinner table would ever know these aren't classic mashed potatoes loaded with whole milk, heavy cream, and real butter. These creamy potatoes have a rich, buttery flavor, and taste like the real thing, but are completely dairy-free.

They're delicious served with creamy sun dried tomato pesto chicken or any meal with a sauce.

Ingredients

To make this creamy mashed potato recipe, you'll need

  • Yukon gold potatoes - when cooked these have a very creamy texture that results in the creamiest mashed potatoes.  
  • Unsweetened almond milk - the flavor of almond milk is fairly neutral, so use your favorite brand. 
  • Vegan butter - for extra richness and flavor.
  • Kosher salt and black pepper - to taste.
  • Fresh herbs (optional) - such as parsley or chives, to garnish. 

How to Make Mashed Potatoes With Almond Milk

Step 1. Bring a large pot of salted water to a boil. Add in the cubed potatoes and cook for 15-20 minutes or until fork tender. Drain the potatoes and add them back to the pot.

Step 2. Using a potato masher or fork, mash the potatoes until you've reached your desired texture. You can also use a food processor or hand mixer if you'd like more of a whipped texture.

Step 3. Mix in the almond milk and 4 tablespoons of the vegan butter. Season to taste with kosher salt and freshly ground black pepper. Add a pat of vegan butter (the last tablespoon) on top before serving. Optional: Top with fresh herbs.

Make It Your Way: Substitutions & Variations

​Please remember that recipes are just a starting point.

How can you make these dairy-free mashed potatoes using what you already have? Here are some ideas...

  • No Yukon gold potatoes? - you can use other types of potatoes such as russet potatoes, red potatoes, waxy potatoes or white potatoes. For sweet potatoes, try my vegan mashed sweet potatoes recipe. 
  • No unsweetened plain almond milk? - use another neutral dairy-free milk such as oat milk or soy milk. I'd avoid using coconut milk because the flavor is too strong.
  • Make it extra creamy - in addition to the milk, you can add in a couple tablespoons of dairy-free Greek yogurt or vegan cream cheese (Kite Hill has a chive flavor that would taste amazing here).
  • Add-ins - roasted garlic, garlic powder, or onion powder.

How to Serve

Mashed potatoes are a great side dish served with any kind of entree, but especially one that has a sauce such as

How to Store

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.

More Side Dishes

A bowl of dairy free mashed potatoes with almond milk. Topped with vegan butter and fresh parsley.
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Dairy Free Mashed Potatoes With Almond Milk

This mashed potatoes with almond milk recipe has just 3 simple ingredients and is the perfect side dish for both holiday meals and weeknight dinners.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6
Author: Lindsey Jenkins

Ingredients

  • 2 pounds Yukon gold potatoes peeled and cut into cubes
  • ½ cup almond milk or another milk alternative, see notes
  • 5 tablespoons vegan butter divided
  • diamond crystal kosher salt to taste
  • freshly cracked black pepper
  • optional: fresh parsley or chives

Instructions

  • Bring a large pot of salted water to a boil. Add in the cubed potatoes and cook for 15-20 minutes or until fork tender. Drain the potatoes and add them back to the pot.
  • Using a potato masher or fork, mash the potatoes until you've reached your desired texture. You can also use a food processor or hand mixer if you'd like more of a whipped texture.
  • Mix in the almond milk and 4 tablespoons of the vegan butter. Season to taste with kosher salt and freshly ground black pepper. Add the last tablespoon of vegan butter on top before serving. Optional: Top with fresh herbs.

Notes

Make It Your Way: Substitutions & Variations

No Yukon gold potatoes? - you can use other types of potatoes such as russet potatoes, red potatoes, waxy potatoes or white potatoes. For sweet potatoes, try my vegan mashed sweet potatoes recipe.
No unsweetened plain almond milk? - use another neutral dairy-free milk such as oat milk or soy milk. I'd avoid using coconut milk because the flavor is too strong.
Make it extra creamy - in addition to the milk, you can add in a couple tablespoons of dairy-free Greek yogurt or vegan cream cheese (Kite Hill has a chive flavor that would taste amazing here).
Add-ins - roasted garlic, garlic powder, or onion powder.

Gluten-Free

Honey Garlic Lemon Pepper Chicken Thighs

Honey garlic lemon pepper chicken thighs is a great weeknight dinner the whole family will love. Tender chicken thighs are seared until crispy, then baked to perfection, and topped with a sticky sauce.  

If you need a new easy dinner recipe, you have to try these delicious chicken thighs. Between the sweet honey, salty soy sauce, tangy lemon juice, and spice blend, they're packed full of flavor. 

The best part about this recipe is that it only requires a handful of simple ingredients, and you likely already have most of them (if not all) on hand. Serve with a simple butter lettuce salad or dairy free mashed potatoes.

Ingredients

  • Skin on bone-in chicken thighs - the skin gets crispy while the meat stays nice and tender. See the substitutions section about using boneless skinless chicken thighs. 
  • Dry rub - a mix of garlic powder, onion powder, smoked paprika, black pepper, lemon pepper seasoning, and olive oil or avocado oil so it sticks to the chicken.
  • Honey garlic sauce - butter (dairy-free or regular unsalted), fresh garlic, soy sauce or tamari, honey, and lemon slices.

See the recipe card at the bottom of this post for the full recipe.

How To Make Lemon Pepper Chicken Thighs

Step 1. Pat the chicken dry with a paper towel and set aside. Add the lemon pepper seasoning, garlic powder, smoked paprika, onion powder, dried thyme, kosher salt, and avocado or olive oil to the bottom of a medium bowl. Mix together to form a paste, then add in the chicken thighs, tossing until they're evenly coated in the seasoning mixture. Marinate covered in the fridge for at least 30 minutes or up to 2 hours.

Step 2. Preheat the oven to 375ºF/190ºC. Heat a large oven-safe skillet over medium-high heat with one tablespoon of oil. Once hot, add the chicken thighs and sear for 3 minutes with the skin side down. Flip the chicken over and sear for another 2 minutes with the skin side up.

Step 3. Transfer to the preheated oven and cook for 30 minutes.

Step 4. While the chicken is cooking, make the sauce. In a saucepan over medium-low heat, melt the butter and add the minced garlic, honey, and soy sauce or tamari. Once combined, add in the fresh lemon slices. Simmer for about 5 minutes until the sauce starts to thicken.

Step 5. Spoon the sauce over the thighs, add the lemon slices to the pan, and put it back in the oven to caramelize for another 5 minutes or until it reaches an internal temperature of 165ºF/74ºC. Spoon the sauce from the pan over the chicken again before serving.

Make It Your Way: Substitutions & Variations

  • No bone-in chicken thighs? - you can use boneless chicken thighs, but you'll need to reduce the cooking time so they don't get overcooked. All the details are in the notes section in the recipe card.
  • No lemon pepper seasoning? - use ½ teaspoon black pepper and zest from 1 lemon.
  • No soy sauce or tamari? - chicken broth will also work.
  • Make it soy-free - use coconut aminos instead of soy sauce/tamari and add a pinch of salt.
  • Add-ins - red pepper flakes or cayenne pepper for some heat.

How to Serve

You can serve honey garlic chicken with a variety of side dishes such as green beans, dairy free mashed potatoes, cauliflower mash, vegan mashed sweet potatoes, roasted vegetables, or coconut lime rice,

Helpful Tips

Use a meat thermometer. If you're not used to cooking chicken thighs with the bone-in, be sure that the meat is fully cooked through by using a meat thermometer to check that the internal temperature has reached 165ºF.

Use a skillet that’s just large enough to hold all of the chicken thighs, but not so large that there's a ton of extra space. I find a 10-inch skillet to be the perfect size. If the pan is too large, the sauce will spread out too thin and can burn in the oven.

No oven-safe skillet? Preheat a baking dish or sheet pan at the time you preheat the oven. Sear the chicken in a skillet, then transfer it to your preheated dish and continue on with the recipe. 

Don't use chicken breast. Unfortunately, chicken breast won't work for this recipe. It doesn't contain enough fat and will dry out in the cooking process.

How to Store

Transfer the chicken thighs along with the leftover sauce in the pan to an airtight container. Store in the refrigerator for up to 5 days.

More Chicken Recipes

A skillet with honey garlic lemon pepper chicken thighs with a sticky garlic sauce and cooked lemon slices.
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Honey Garlic Lemon Pepper Chicken Thighs

Honey garlic lemon pepper chicken thighs is a great weeknight dinner the whole family will love. Tender chicken thighs are seared until crispy, then baked to perfection, and topped with a sticky sauce.  
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 3
Author: Lindsey Jenkins

Ingredients

  • 5 bone-in skin-on chicken thighs about 1.75 pounds
  • fresh parsley (optional) for garnish

Chicken Marinade

Sticky Sauce

  • 2 tablespoons butter dairy free or regular unsalted
  • 3 cloves minced fresh garlic
  • 2 tablespoons honey
  • 3 tablespoons low sodium soy sauce or tamari
  • fresh lemon slices

Instructions

  • Pat the chicken dry with a paper towel and set aside. Add the lemon pepper seasoning, garlic powder, smoked paprika, onion powder, dried thyme, kosher salt, and avocado or olive oil to the bottom of a medium bowl. Mix together to form a paste, then add in the chicken thighs, tossing until they're evenly coated in the seasoning mixture. Marinate covered in the fridge for at least 30 minutes or up to 2 hours.
  • Preheat the oven to 375ºF/190ºC. Heat a large oven-safe skillet over medium-high heat with one tablespoon of oil. Once hot, add the chicken thighs and sear for 3 minutes with the skin side down. Flip the chicken over and sear for another 2 minutes with the skin side up.
  • Transfer to the preheated oven and cook for 30 minutes.
  • While the chicken is cooking, make the sauce. In a saucepan over medium-low heat, melt the butter and add the minced garlic, honey, and soy sauce or tamari. Once combined, add in the fresh lemon slices. Simmer for about 5 minutes or until the sauce starts to thicken.
  • Spoon the sauce over the thighs, add the lemon slices to the pan, and put it back in the oven to caramelize for another 5 minutes or until it reaches an internal temperature of 165℉/74℃. Spoon the sauce from the pan over the chicken again before serving.

Notes

Using bone-in chicken thighs without skin - after searing in the skillet, they'll take about 25 minutes in the oven or until a meat thermometer inserted into the thickest part reaches an internal temperature of 165ºF/74ºC.
Using boneless skinless chicken thighs - after searing in the skillet, they'll take about 20 minutes in the oven or until a meat thermometer inserted into the thickest part reaches an internal temperature of 165ºF/74ºC.
See the blog post for other helpful tips.

Make It Your Way: Substitutions & Variations

No lemon pepper seasoning? - use ½ teaspoon black pepper and zest from 1 lemon.
No soy sauce or tamari? - chicken broth will also work.
Make it soy-free - use coconut aminos instead of soy sauce/tamari and add a pinch of salt.
Add-ins - red pepper flakes or cayenne pepper for some heat.

Basics

Dairy Free Sweetened Condensed Milk

This dairy free sweetened condensed milk recipe has just two simple ingredients and couldn't be easier to make. This adaptable recipe is also vegan and can be made coconut-free.

Traditional sweetened condensed milk has just two main ingredients: whole milk (or heavy cream) and sugar. Because it's quite sweet, it's typically used in dessert recipes such as ice cream, Indonesian avocado shakes, cookie bars, and fudge. But can also be added to coffee, matcha, or hot chocolate, drizzled on top of fresh fruit, or over crispy dairy free waffles.

Nature's Charm and Let's Do Organic are two popular store-bought brands that make vegan sweetened condensed milk. This vegan version is a great option if you can't find a store-bought version at the grocery stores where you live.

Storebought options can also be a little pricey once you realize how easy it is to make it at home. Plus, with homemade, you can control the sweetness and make different variations.

Ingredients

  • Full-fat coconut milk - the coconut cream adds extra richness and creaminess due to the high fat content and will give it a thicker consistency.
  • Organic cane sugar - to sweeten the condensed milk.

Find the full recipe in the recipe card at the bottom of this post.

How to Make Dairy Free (Vegan) Condensed Milk

Step 1. Shake up a can of room temperature, full fat coconut milk. Add the coconut milk and sugar to a saucepan over medium heat. Whisk or stir until the sugar has dissolved. 

Step 2. Once the mixture starts to simmer, reduce to low heat. Stir occasionally until the liquid has thickened and reduced by half, about 45-50 minutes. If using organic cane sugar, it’ll be an off-white/beige color.

Step 3. Transfer the dairy-free sweetened condensed milk to an airtight container or jar and allow it to cool to room temperature before putting the lid on. The mixture will thicken as it cools. Store in the fridge for 2-3 weeks. 

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this dairy-free sweetened condensed milk using what you already have? Here are some ideas...

  • No full-fat coconut milk? - while you can use lite coconut milk (from a can, not a carton), you'll have to cook it longer since it contains more water. For best results, I recommend using full fat instead of lite.
  • No organic cane sugar? - use white granulated sugar or if you don't mind what color the end result is, you can also use maple syrup, coconut sugar, or brown sugar.
  • Make non-dairy condensed milk (evaporated milk) - leave out the sweetener.
  • Coconut allergy? - use other plant-based milk such as soy milk or oat milk for a similar creamy consistency. Avoid using almond milk as it's too watery.

Variations

If making any of these variations, add them in after the mixture has thickened and has been removed from the heat.

  • Vanilla - add vanilla extract.
  • Pumpkin spice - add pumpkin pie spice or apple pie spice for fall-inspired vegan sweetened condensed milk flavors.
  • Chocolate - add cocoa powder for a rich chocolate flavor.

Helpful Tips

Don't increase the heat. Do not increase the heat thinking that you'll speed it up. The condensed coconut milk needs to be cooked low and slow in order to reduce and thicken.

Notice a film on top of the milk? If you go too long in between stirring, you may notice a thin film developing on top of the milk. It’s completely fine if this happens, just whisk it back into the mixture.

Like This Recipe? Try These Next

A spoonful of thick homemade dairy free sweetened condensed milk dripping off a spoon into a jar.
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Dairy Free Sweetened Condensed Milk

This dairy free sweetened condensed milk recipe has just two simple ingredients and couldn't be easier to make. This adaptable recipe is also vegan and can be made coconut free.
Cook Time45 minutes
Total Time45 minutes
Servings: 1 cup
Author: Lindsey Jenkins

Ingredients

  • 13.5 fluid ounce can full fat coconut milk 400 ml
  • ½ cup organic cane sugar or substitute, see notes

Instructions

  • Shake up a can of room temperature, full fat coconut milk. Add the coconut milk and sugar to a saucepan over medium heat. Whisk or stir until the sugar has dissolved.
  • Once the mixture starts to simmer, reduce to low heat. Stir occasionally until the liquid has thickened and reduced by half, about 45-50 minutes. If using organic cane sugar, it’ll be an off-white/beige color.
  • Transfer the dairy-free sweetened condensed milk to an airtight container or jar and allow it to cool to room temperature before putting the lid on. The mixture will thicken as it cools. Store in the fridge for 2-3 weeks.

Notes

Make It Your Way: Substitutions & Variations

No full-fat coconut milk? - while you can use lite coconut milk (from a can, not a carton), you'll have to cook it longer since it contains more water. For best results, I recommend using full fat instead of lite.
No organic cane sugar? - use white granulated sugar or if you don't mind what color the end result is, you can also use maple syrup, coconut sugar, or brown sugar.
Make non-dairy condensed milk (evaporated milk) - leave out the sweetener.
Coconut allergy? - use other plant-based milk such as soy milk or oat milk for a similar creamy consistency. Avoid using almond milk as it's too watery.

Variations

If making any of these variations, add them in after the mixture has thickened and has been removed from the heat.
Vanilla - add vanilla extract.
Pumpkin spice - add pumpkin pie spice or apple pie spice for fall-inspired vegan sweetened condensed milk flavors.
Chocolate - add cocoa powder for a rich chocolate flavor.

Gluten-Free

3 Ingredient Peanut Butter Oatmeal Balls

These 3-ingredient peanut butter oatmeal balls are a delicious snack that is ready in under 10 minutes. This easy recipe is gluten-free, dairy-free, and vegan.

If you're looking for an easy healthy snack, look no further than these no-bake oatmeal energy bites. They're full of fiber, plant-based protein, and healthy fats, and are a great meal prep snack for when a sweet craving strikes.

For more healthy snack ideas, check out 60+ dairy free snacks (gluten free).

Ingredients

  • Old fashioned oats - the base of these peanut butter energy balls. 
  • Creamy peanut butter - choose a natural peanut butter with simple ingredients of just peanuts and salt. It should have any added sugar or oils. full of plant based protein and healthy fats,
  • Pure maple syrup - to lightly sweeten the oatmeal energy balls.

How to Make Oatmeal Peanut Butter Balls

Step 1. Pulse the old fashioned oats in the bowl of a food processor until you have a rough textured flour.

Step 2. Add in the peanut butter and maple syrup. Pulse until combined.

Step 3. Use a small cookie scoop to scoop out the dough before rolling them into a more uniform ball with your hands. Place them in an airtight container or stasher bag and store at room temperature or in the refrigerator.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these 3 ingredient peanut butter oatmeal balls using what you already have? Here are some ideas...

  • Gluten-free? - make sure to use certified gluten-free oats if necessary.
  • No old fashioned oats? - you can quick oats or oat flour for a smoother texture more similar to cookie dough.
  • No creamy peanut butter? - use crunchy peanut butter for more texture.
  • No peanut butter? - use a different nut butter such as almond butter or cashew butter.
  • Nut-free? - use seed butter such as sunflower butter or granola butter as a safe option for school lunches.
  • No maple syrup? - use another liquid sweetener such as raw honey instead.
  • Add-ins - protein powder, chia seeds, flax seeds, hemp seeds, mini chocolate chips, cocoa powder, vanilla extract, etc. 

How to Store

Refrigerator

These no-bake peanut butter balls can be stored in the refrigerator or at room temperature for up to 3 weeks.

Freezer

You can freeze them if you want to make a large batch. To do so, place the balls on a baking sheet lined with parchment paper. This keeps them from freezing into one large mass. Once frozen, transfer the balls to a freezer-safe bag or airtight container for up to 3 months. Let thaw before enjoying.

Helpful Tips

Substituting quick oats or oat flour? There's no need to dirty up a food processor. Just mix all the ingredients together in a medium bowl until combined. Then scoop and roll into balls.

Use runny or well-stirred peanut butter. If it's too dry it can affect the texture. If your run into this problem, you may need to add a little extra sweetener to get a more cohesive consistency.

More Snack Recipes

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3 Ingredient Peanut Butter Oatmeal Balls

These 3-ingredient peanut butter oatmeal balls are a delicious snack that is ready in under 10 minutes. This easy recipe is gluten-free, dairy-free, and vegan.
Prep Time5 minutes
Total Time5 minutes
Servings: 10 balls
Author: Lindsey Jenkins

Ingredients

  • 1 cup old fashioned oats
  • ½ cup well stirred creamy peanut butter
  • 3 tablespoons maple syrup

Instructions

  • Pulse the old fashioned oats in the bowl of a food processor until you have a rough textured flour.
  • Add in the peanut butter and maple syrup. Pulse until combined.
  • Use a small cookie scoop to scoop out the dough before rolling them into a more uniform ball with your hands. Place them in an airtight container or stasher bag and store at room temperature or in the refrigerator for up to 3 weeks.

Notes

Substituting quick oats or oat flour? There's no need to dirty up a food processor. Just mix all the ingredients together in a medium bowl until combined. Then scoop and roll into balls.
Use runny or well-stirred peanut butter. If it's too dry it can affect the texture. If your run into this problem, you may need to add a little extra sweetener to get a more cohesive consistency.

Make It Your Way: Substitutions & Variations

Gluten-free? - make sure to use certified gluten-free oats if necessary.
No old-fashioned oats? - you can quick oats or oat flour for a smoother texture more similar to cookie dough.
No creamy peanut butter? - use crunchy peanut butter for more texture.
No peanut butter? - use a different nut butter such as almond butter or cashew butter.
Nut-free? - use seed butter such as sunflower butter or granola butter as a safe option for school lunches.
No maple syrup? - use another liquid sweetener such as raw honey instead.
Add-ins - protein powder, chia seeds, flax seeds, hemp seeds, mini chocolate chips, cocoa powder, vanilla extract, etc.