At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.
2 tablespoons chickpea or white miso
1 tablespoon gochujang
1 tablespoon Justin’s Honey Almond Butter
1 teaspoon minced garlic
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds
1 tablespoon finely chopped scallion
1 tablespoon water or rice wine, to thin as needed
Combine all ingredients in a small bowl and mix until well combined. Serve immediately or store in an air-tight container for up to a week.
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
2 tablespoons chickpea or white miso
1 tablespoon gochujang
1 tablespoon Justin’s Honey Almond Butter
1 teaspoon minced garlic
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds
1 tablespoon finely chopped scallion
1 tablespoon water or rice wine, to thin as needed
Combine all ingredients in a small bowl and mix until well combined. Serve immediately or store in an air-tight container for up to a week.
There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
