The Best Vegan Cornbread You’ll Ever Eat

Jump to Recipe
This crispy-crusted, buttery, and moist vegan cornbread is truly the best cornbread you'll ever eat, thanks to 5 secret techniques. No one will know it's vegan! Easy to make gluten-free.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
4.9 from 50 votes

A few months ago, I embarked on a quest to make incredible vegan cornbread. My first few tests came out just okay, so I decided to try some popular vegan cornbread recipes (I tried five). They ranged from decent on the strong end to inedible on the weak end. Even the better ones tasted like mild-flavored corn cake, not actual cornbread.

After talking to my recipe tester Hannah and her father-in-law (he’s Southern and takes his cornbread very seriously), I knew I wanted to create something totally different than what I had tried. I wanted a wow-worthy cornbread that was just as good as a classic Southern cornbread.

The result is a crispy-crusted, buttery cornbread that’s bursting with tons of corn flavor, has the perfect amount of crumble, and is mildly but not overly sweet. When eaten warm, it’s basically the best thing ever.

In this post:
1. Watch! How to make vegan cornbread
2. Five secrets for unbelievable vegan cornbread
3. Step by step instructions (with photos)
4. Tips for making this recipe
5. Frequently asked questions

vegan cornbread in a cast iron skillet with a slice taken out and vegan butter on top

Watch! How to make vegan cornbread

5 Secrets for the Best Vegan Cornbread

In addition to doing days of research on traditional Southern cornbread, reading articles written by cornbread experts, and watching YouTube cooking videos, I also tested this recipe and variations of it 20 times (yes, 20 times).

Here’s what I’ve learned about how to make epic vegan cornbread, cornbread that is moist and buttery with crackly corn bits throughout, and of course, has a crispy golden crust.

Secret #1: Use stone-ground cornmeal

Most cornbread recipes I came across do not specify which cornmeal to use. But there’s quite a range in cornmeals, so it’s important to specify.

Your standard supermarket boxed cornmeal has been industrially processed in steel mills and is finely ground. The corn kernels are degerminated, so they lose some of their fat content and hence moisture. The result is a uniform texture, a muted corn flavor, and a less moist crumb.

In contrast, stone-ground cornmeal (the corn is literally ground between slowly moving stones) retains the hull and germ of the corn. This leaves it with more variation in grains, which results in a cornbread that has more complex dimension and a stronger corn flavor.

Takeaway: I highly recommend using stone-ground cornmeal for the most interesting texture (tender with pleasant crunchy bits of corn grit throughout) and a deep corn flavor. In contrast, fine cornmeal makes for a fairly one-note cornbread with only a mild corn flavor. An easily available stone-ground cornmeal is Bob’s Red Mill medium-grind stone-ground cornmeal.

A note on white cornmeal vs. yellow cornmeal

In my research, I found that many Southern cooks insist on using only white cornmeal. I couldn’t find a true reason for its superiority, aside from it being the cornmeal traditionally used in Southern cornbread. It has a slightly more subtle corn flavor than yellow cornmeal.

It’s pretty difficult to find a stone-ground white cornmeal here in California (I had to order this white cornmeal online), so I stuck with yellow cornmeal. That said, I did test this recipe with two different stone-ground white cornmeal brands and they both came out delicious.

comparison of fine cornmeal and stone-ground cornmeal

Secret #2: Use more cornmeal than flour

In my research, I noticed that every popular vegan cornbread (and many popular non-vegan recipes) used about a 1:1 cornmeal:flour ratio. But, most of the “authentic” Southern cornbread recipes used significantly more cornmeal than flour and some didn’t use any flour (authentic in air quotes because there’s no single way to make cornbread).

In my recipe tests, I found that using more flour than cornmeal resulted in cornbread with (1) a diluted corn flavor and (2) a cakey texture.

That said, in a vegan cornbread, some flour is necessary to provide structure, as you can’t rely on eggs for structure. But too much flour makes for corn cake, not cornbread. One of my taste testers even remarked that she could taste some of the flour in the standard vegan cornbread (not good!).

Takeaway: Use a 2:1 ratio of cornmeal to flour for the best cornbread texture and flavor. Using more cornmeal than flour helps (a) the corn flavor shine (it’s cornbread!) and (b) produces the classic cornbread texture: it crumbles a little but still holds together; it’s moist but has a slightly grainy texture from the corn grits.

PS: Gluten-free? You can easily make this with gluten-free flour (check out the FAQ section).

Secret #3: Bake cornbread in a hot, buttered cast iron skillet

As you can see in the below photo, this cornbread has a mesmerizing golden crust. It’s crispy, buttery, and SO good. Cornbread is all about the crust, and IMO, it’s non-negotiable.

First, pour your cornbread batter into a sizzling hot skillet. This kickstarts the crunchy crust, just like using a hot baking sheet will give you more caramelization on roasted vegetables. Second, add (vegan) butter to the hot pan to enhance the crispiness (and for that mouthwatering buttery taste). Finally, using a cast iron skillet brings the most deeply golden edges and caramelized crust, as cast iron retains heat better during baking than other metals.

Takeaway: For a crispy-edged cornbread with a crunchy and buttery crust, preheat a cast iron skillet until sizzling hot. Add some vegan butter, and once melted, dust the pan with a bit of cornmeal for enhanced crunchiness. Then, pour the batter into the hot pan.

If you don’t have a cast iron skillet, read the “Frequently Asked Questions” section.

Secret #4: Add enough moisture and fat

A few vegan cornbreads I tried (including the first few ones I made) were so dry I had trouble swallowing. Here’s how I avoided that.

First, you need a fair amount of vegan buttermilk (oat milk mixed with apple cider vinegar). Second, I use a mixture of brown sugar and agave nectar, which both have more moisture than the commonly used white sugar. Finally, since classic cornbread contains whole buttermilk, eggs, and a generous amount of butter, I use a mixture of olive oil (adds lots of moisture) and vegan butter (which brings that essential buttery taste) to replicate that richness.

Takeaway: For cornbread that is perfectly moist, slightly dense and incredibly buttery, you need a decent amount of fat. The vegan butter takes this cornbread over the top in a way that oil alone cannot, so please don’t skip it!

A note on sugar in cornbread. I was surprised to learn that traditionally, Southern cornbread contained no sugar at all (here’s a fascinating read on why Southern cornbread doesn’t have sugar). I did try making vegan cornbread without sugar, but it was significantly worse, so I decided sugar (but not a lot) was needed in this recipe.

Secret #5: Rest the batter to hydrate

Compared to flour, cornmeal needs a bit more hydration, especially larger cornmeal grains. Since this recipe uses medium-grind cornmeal and twice the amount of cornmeal as flour, hydration is key.

If you allow the cornbread batter to rest for just 10 minutes, the cornmeal gets fully hydrated by the liquid. And the acidic nature of the buttermilk also helps tenderize the cornmeal. The result is a tender crumb that still keeps its subtly crackly texture.

Takeaway: Allow the cornbread batter to rest for 10 minutes (while the skillet heats up in the oven), or up to an hour. This hydrates the batter, making the crumb more moist and tender.

vegan cornbread in cast iron skillet with one slice turned up

How to make the best vegan cornbread

Gather your ingredients!

ingredients labeled for vegan cornbread

Stir the oat milk and apple cider vinegar together. Set aside to slightly curdle (this is the buttermilk).

In a large bowl, combine the cornmeal, flour, salt, and baking powder. Whisk well.

Make a well in the dry mix, and then add the buttermilk.

Add the olive oil, melted vegan butter, brown sugar, and agave nectar.

Gently mix with a whisk, and do not over mix. The batter will have some lumps. Fold in the chopped fresh rosemary. Allow the batter to rest for 10 minutes (or up to an hour).

While the batter rests, heat a 9 or 10-inch cast iron skillet in the oven at 400ºF for 10 minutes. Remove the hot pan from the oven and 2 tablespoons of vegan butter. Once it melts, dust lightly with cornmeal.

Slowly pour the batter into the hot pan.

Bake for 25-28 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes, then slice and serve warm.

Tips for making the best vegan cornbread

I like using full-fat oat milk (Oatly brand) for the best texture. Oat milk does a great job at browning baked goods, and the fat content helps compensate for the generous amount of fat used in classic cornbread. This recipe would probably work well with soy milk or cashew milk too, but I haven’t tested that.

I add fresh rosemary to the cornbread batter, which adds so much interesting flavor. Many of my taste testers particularly loved this addition.

If you prefer a classic flavored cornbread, you can omit the rosemary. If you love the corn-rosemary flavor combo as much as I do, be sure to try the Sweet Corn Rosemary Cake in my cookbook, The Vegan Instant Pot Cookbook.

This cornbread is subtly sweet, but not sweet like cake. It’s meant to be eaten as a side dish, either plain with a pat of vegan butter, or alongside savory foods. That said, if you want additional sweetness, there’s a recipe for a maple butter topping in the recipe card. Or, you could spread some jam on top!

When mixing the batter, use a whisk and don’t be worried that the batter has lumps. The bread won’t be lumpy :) And try to pour the batter fairly slowly; if you pour the batter quickly, it will cause the hot butter to pool up at the surface.

sliced vegan cornbread in cast iron skillet

Frequently Asked Questions

Can I make this cornbread gluten-free?

Yes! We tested this with King Arthur’s measure-for-measure gluten-free flour (affiliate link) and it worked great. I’m no expert at gluten-free baking, but this brand has xanthan gum, which I think is helpful for binding and structure.

(1) Use the same amount of flour (3/4 cup GF flour). (2) Since GF flour absorbs more liquid, add an extra 1/4 cup (60 mL) oat milk. (3) Given the extra moisture, allow the cornbread to rest for a bit longer (30 minutes) before slicing.

Our gluten-free cornbread turned out slightly more moist and more crumbly than the original, so if you can tolerate gluten, I recommend using regular flour. But if you can’t, the gluten-free version was still the best damn vegan and gluten-free cornbread I could imagine.

What brands of cornmeal do you recommend?

Here are the brands I’ve tried in this recipe with delicious results (affiliate links). Bob’s Red Mill is the most widely available, found at several grocery stores (Whole Foods, Vons/Safeway, Ralph’s, and health grocery stores). I had to order the other cornmeals online.

Bob’s Red Mill stone-ground yellow cornmeal (medium-grind)
Marsh Hen Mill stone-ground yellow cornmeal (finer texture than Bob’s Red Mill)
Marsh Hen Mill stone-ground white cornmeal (previously known as Geechie Boy Mill)
Anson Mills stone-ground yellow cornmeal (coarse ground)
Palmetto Farms stone-ground white cornmeal (interestingly, the recipe turned out dry with this same brand’s yellow cornmeal; would not recommend)

How can I make this recipe without a cast iron skillet?

Use a 9×9 metal baking pan instead. The crust didn’t get as crispy or crunchy as it did with the cast iron skillet, but it was still very good. If using this method, add only 1 tablespoon of butter to the hot cast iron skillet (instead of 2). And it may need an extra 5 minutes bake time to get nicely golden.

Can I make this recipe oil-free?

Sorry, no. I worked really hard to make this the closest thing to a Southern-style crispy-crusted, buttery cornbread, and it just wouldn’t be the same thing without the vegan butter and oil.

How long does cornbread last? How should I store and reheat it?

Cornbread is the best on day 1, but leftovers will stay good up to 3 days (the texture will be a bit softer). Store in an airtight container, not in a reusable bag (it will get soggy), for up to 3 days.

To reheat cornbread, reheat in the oven at 375ºF/190ºC. Reheat for 10-15 minutes, either (1) unwrapped on a baking sheet – this returns some of the crispiness; or (2) wrapped in foil – this makes it softer and moister.

slice of vegan cornbread with a pat of butter on a plate

That’s everything you need to know about how to make *incredible* vegan cornbread! I hope you’ll love this recipe as much as we do. If you do, please rate and review the recipe below :)

The Best Vegan Cornbread
The Best Vegan Cornbread

The Best Vegan Cornbread

4.9 from 50 votes
This crispy-crusted, buttery, and moist vegan cornbread is truly the best cornbread you'll ever eat, thanks to 5 secret techniques. No one will know it's vegan! Easy to make gluten-free.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Course: Bread, Side Dish
Cuisine: Southern
Diet Vegan
Keyword: corn, nut-free, soy-free
Serving size: 8 to 12


  • 1 ½ cups (360 mL) full-fat oat milk**
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups (195g) stone-ground yellow or white cornmeal (medium-grind is my preference)***
  • 3/4 cup (94g) all-purpose flour****
  • 1 tablespoon + 1 teaspoon baking powder
  • Heaping 1/2 teaspoon sea salt
  • 4 tablespoons (56g) vegan butter, melted + 2 tablespoons for greasing the skillet
  • ¼ cup (56 mL) extra virgin olive oil or neutral-flavored oil of choice
  • 1/4 cup (40g) organic brown sugar*****
  • 1/4 cup (84 mL) agave nectar
  • 1 heaping tablespoon of finely chopped rosemary (4g)

For serving (optional)

  • Softened vegan butter; OR
  • Maple Butter: 2 tablespoons vegan butter + 2 teaspoons maple syrup


  • Preheat the oven to 400ºF/204ºC and arrange a middle rack in the oven. Stir the vinegar into the oat milk and set aside for 5-10 minutes to slightly curdle.
  • In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk well to break up any clumps.
  • Make a well in the center and pour in the 4 tablespoons melted vegan butter, oil, brown sugar, agave, and buttermilk. Gently mix with a whisk until just smooth, taking care to not overmix – there will be lumps, that’s okay!
  • Fold in the rosemary using a silicone spatula. Allow the batter to rest for 10 minutes, or up to 1 hour. It should look somewhat like a pancake batter.
  • Meanwhile, transfer a 9- or 10-inch cast iron skillet to the pre-heated oven to heat up for 10 minutes. Remove the pan from the oven (use oven mitts!) and add the 2 tablespoons of vegan butter. It will start melting almost immediately. Dust the pan lightly with a sprinkle of cornmeal, about 1 teaspoon.
  • Pour the cornbread batter into the hot skillet (but not too quickly or the butter will pool up to the top). Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick inserted in the center comes out clean and the top is golden brown.
  • Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice, if desired.
    Store leftovers in an airtight container for up to 3 days on the counter.
  • If making the maple butter, add the softened butter to a small bowl and whisk vigorously until it starts to get fluffy. Add the maple syrup and whisk until well combined and smooth.


*If you don’t have a cast iron skillet, use a 9×9 metal baking pan. And add only 1 tablespoon of butter to the hot cast iron skillet (instead of 2 tbsp). It may need an extra 5 minutes bake time to get nicely golden.
**For other plant-based milk subs, check out the “Tips” section. 
***Read more about cornmeal varieties and recommendations in the “5 secrets” section. 
**** To make gluten-free, make three changes: (1) use 3/4 cup gluten-free flour (ideally, one that has xanthan gum in it; we used King Arthur’s measure-for-measure GF flour). (2) Add an extra 1/4 cup (60 mL) oat milk, or a total of 1 3/4 cups (420 mL) oat milk. (3) Allow the cornbread to rest for 30 minutes before slicing. 
***** Coconut sugar should work in place of brown sugar, if you prefer that.  

What to serve cornbread with

You can serve cornbread plain or with a pat of softened vegan butter (we eat it for breakfast like this all the time). Or, if you like it sweeter, with some jam or maple butter (maple butter recipe is in the recipe card).

Cornbread is also excellent served with savory dishes. Some favorite ideas:

Sources referenced in writing this post:

I referenced a number of posts in writing this post. If you’re interested in learning more, please do give them a read:

Happy baking!

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe

110 comments on The Best Vegan Cornbread You’ll Ever Eat

  1. Sam

    5 stars
    WOW! This is hands down the best cornbread I’ve ever made or eaten. I made it gluten free with 1:1 flour and you can’t tell the difference. So moist and flavorful, and the corn bits add so much texture. So excited to have it with the chili recipe!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Sam!

  2. Sarnies91

    I have never had cornbread before so this was my first time and it was absolutely delicous, especially with the maple butter!

    1. Support @ Rainbow Plant Life

      Hi, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  3. Catherine

    5 stars
    I made this just for fun a week ago, and am making it again today to take to my family for Thanksgiving. It is SO DELICIOUS. I couldn’t stop eating it.
    I used Bob’s Red Mill Gluten Free Flour – the 1:1 I believe, I don’t have the original bag, and I used soy milk because I can’t have oat milk – DELICIOUS!!!!
    Thank you again Nisha for such consistently incredible recipes :)

    1. Support @ Rainbow Plant Life

      Catherine, thank you for sharing and we are so glad to hear you love the recipes! :)

  4. Rachel

    5 stars
    What a journey you sent me on! In Australia, we call cornbread: maize flour. I followed your recipe and it came out delish. Soft and fluffy!

    1. Support @ Rainbow Plant Life

      Interesting, Rachel! So glad to hear the cornbread turned out perfectly :)

  5. Kyle J Duncan

    5 stars
    This recipe looks amazing! Can’t wait to make it. I love all your instructions! Thank you for providing awesome Vegan options!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Kyle!

  6. Hong

    5 stars
    I am so grateful for your abundance of incredibly well researched and analyzed vegan recipes that have been broken down in extremely simple words for us to understand! I am so happy to have stumbled across your blog and will check out your many contributions to the vegan culinary world… I read in one of your books that you sacrificed your career to do this and I wish you sustained success always.


    1. Support @ Rainbow Plant Life

      Thank you for your kind words, Hong! I’ve passed this message along to Nisha. Thank you for following along and trying out the recipes!

  7. Barbara Williams

    Wow I just learned quite a bit about cooking vegan corn bread without using eggs and cow milk. Thanks for the information. Barbara from Owings Mills MD

    1. Support @ Rainbow Plant Life

      We are so glad to be of help, Barbara! We hope you get the chance to try the recipe!

  8. Jackie Cuba

    4 stars
    Hi Nisha, I made this recipe last night (with your 3-bean chili recipe from your book) but it came out just okay for some reason. :( I was expecting it to have a more potent corn flavor but it didn’t. I followed the instructions to the T (including the rosemary) and measured everything with a scale. The only thing I did different was not use the Bob Red Mill’s corn meal… Instead, I used the Indian Head old fashioned stone ground corn meal. The texture was great but the problem was that it came out a bit bland. Next time I’d like to add canned corn kernels… do you think that would work? Please let me know how much you think would be safe to add. I LOVE your channel and your cookbook. All of your recipes are amazing! :-) Thank you!

    1. Nisha

      Hi Jackie, sorry it didn’t meet your expectations! The corn flavor comes strictly from the cornmeal, so the only possibility is that the brand you use has less corn flavor than the brands I’ve used. You can add canned corn kernels, but it will add more moisture to the bread, so I might use 1/4 cup less milk to start. Mix the batter, and if it seems too thick, add a bit more milk. Hope that works!

  9. Mica

    5 stars
    This was so so good! Brought it to a Friendsgiving and it was gobbled up so quickly and got rave reviews all around.

    1. Support @ Rainbow Plant Life

      Great, Mica! Thanks for sharing, we’re thrilled the cornbread was a hit!

  10. Sue Crayne

    I want to make this but don’t like to use Agave….what would be a good substitute?

    1. Support @ Rainbow Plant Life

      Hi Sue, you could use maple syrup or sugar instead. Enjoy!

  11. Helen

    I am definitely making this. Would there be any issues with cooking if I leave out the maple syrup for a less sweet cornbread? Thanks

    1. Support @ Rainbow Plant Life

      From Nisha: “Do you mean the agave? If so, you might need a tiny bit more moisture. I’d say leave it out and once your batter is mixed, evaluate the consistency. If it looks similar to the consistency in the video, you should be fine (somewhat like pancake batter)! If it seems thicker, add a tablespoon more of oat milk at a time until it’s right. For reference, the Youtube video is right above the recipe card and the dry and wet ingredients get mixed starting at the 02:39 mark.”

  12. Lolliplop

    Cornbread was really good! I omitted the rosemary, everything came out great. Am I the only one that tried to transfer the cornbread to a wire rack instead of just setting the pan on the wire rack…? Didn’t work out to well…the cornbread fell apart when trying to flip it on to the wire rack. Lessons learned for the second time around.

    We‘ve tried many of your recipes…all so good!

    1. Support @ Rainbow Plant Life

      Sorry to hear that :( Wish you the best of luck next time, we are happy you liked the cornbread nonetheless!

  13. Mariajose

    5 stars
    Hi! This recipe looks so good I want to try it as well as your chili and I was wondering how I would make it in a 12 inch cast iron?

    1. Support @ Rainbow Plant Life

      Hi Mariajose, I think you’ll want to reduce the bake time by ~5 minutes, as the cornbread will be less thick. Check at 20 minutes, see how it is, and if it’s not golden on top, bake another 5 minutes.

      1. Mariajose

        5 stars
        Thank you!

  14. Stephanie

    5 stars
    This is the best cornbread recipe! I couldn’t find stone ground cornmeal so I just did half polenta and half box corn meal and it turned out great. The texture is perfect, it’s buttery, and the added rosemary enhances the flavor. This will be my go to.

    1. Support @ Rainbow Plant Life

      Stephanie, So glad to hear you loved this recipe!

  15. Cheryl Cawsey

    5 stars
    I doubled the gluten free recipe for a 12″ pan. Cooks ~15 more minutes and needs to cool ~30 more minutes. Outstanding flavor and ease! Love this!!!!!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Cheryl!

  16. Cynthia

    I missed the Full Fat in the Oat milk description and ended up with Califa Farms. I’m also using King Arthur Measure for Measure GF flour. I thought if the flour absorbs more liquid may still turn out? Thanks! So excited to try this with your chili! =)

  17. Kim

    5 stars
    I may have gone out and purchased a cast iron dish specifically for this recipe… It was definitely worth it! I made it without any add-ins, but will try the rosemary next time!

    1. Support @ Rainbow Plant Life

      Glad you were able to experience this cornbread cooked in a cast iron skillet, Kim! It seriously makes such a big difference. As does the fresh rosemary, so we are excited you for try that out!

  18. Jeanette

    I’d love to make this cornbread but could I substitute something other than oat milk? If the oat milk is made from gluten-free oats I could use it. I just recently went to my naturopath and she treated me for corn which I haven’t been able to tolerate for a long time. Now I want to have cornbread and pop corn and other yummy corn dishes. Would love to have the cornbread with chili. Thank You!


    1. Support @ Rainbow Plant Life

      Hi Jeanette, many oat milks are gluten-free (including Oatly, which is our fave!) so you should be good to use that! We hope you love the cornbread!

      1. Jeanette

        5 stars
        Dear Nisha,
        Thank you for replying so soon. I appreciate knowing that oat milk is gluten-free and would be safe for me. I will definitely prepare cornbread soon and some chili to go along with it. I appreciate my naturopathic doctor who does NAET and cleared the allergic response to corn and other foods so that I can now enjoy them. What a blessing!
        Take special care and be well.


        1. Support @ Rainbow Plant Life

          Not all oat milk is gluten-free so check the label but it is possible to find! Happy cooking, Jeanette!

  19. Sami

    Thank you for the awesome recipe! Is this something you think could be made as individual portions, such as in a muffin tin? Or would that lose the crispy exterior?

    1. Support @ Rainbow Plant Life

      Hi Sami, for the best crispy exterior we recommend using a cast iron skillet. If you do decide to cook this cornbread as muffins, it will require less cooking time. So keep an eye out starting at about the 15 minute cooking time, inserting a toothpick as you go.

  20. Tanvi

    Hi Nisha, can we use just olive oil in place of the vegan butter? I know it’ll lack the buttery flavor but I’m making this for people who are trying to reduce their sat fat and trans fat intake. Thanks 🙏🏻

Development Alchemy + Aim
overhead shot of vegan lentil shepherd's pie

5 Secrets for the 

Best Vegan Holidays

free email series

Get ready for the most delicious and stress free vegan holidays of your life.