Vegandulgence® Series

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.