Earth Balance Vegan Cheddar Flavor Squares, 6 oz.

Premium Spreads

Our vegan, non-dairy spreads are ideal for baking, cooking, or spreading. You’ll love the creamy, spreadable texture and rich, buttery taste.

Nut Spreads

Perfectly roasted nuts make a delicious butter, while agave adds a kiss of sweetness. Enhance the flavor of your favorite meals with no-stir nut butters.

Baking Sticks

Food allergies and vegan diets shouldn't deprive anyone of the deliciousness of home-baked goods. Our fully plant-based buttery baking sticks make dairy and gluten free baking a breeze.

Vegan Lemon Cupcakes with Blueberry Frosting

Cupcakes:

• 1 cup dairy-free milk (almond or soy work well for baking)
• 1 teaspoon apple cider vinegar
• 1/3 cup Earth Balance Vegan Buttery Sticks, melted
• 3/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 lemon, zested
• 1 1/4 cups flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Frosting:

• 1/4 cup blueberries
• 1/2 cup Earth Balance Vegan Buttery Sticks
• 1 teaspoon vanilla
• Pinch of salt
• 2 cups powdered sugar

One Pot Rainbow Zoodle Pasta

• 2 pounds zucchini (approx. 4-5 large zucchini), spiralized
• 1 pint heirloom tomatoes, halved
• 1 large red onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 cup Earth Balance Soy Free Olive Oil Buttery Spread
• 1/2 cup fresh basil
• Salt & pepper to taste
• 1/2 teaspoon crushed red pepper (optional)

Best Vegan Apple Pie

Crust:

• 1 1/2 sticks Earth Balance Vegan Buttery Sticks, or 3/4 cup Earth Balance Original Buttery Spread
• 1 stick vegan shortening, chilled
• 3 cups all-purpose flour, plus extra dusting the rolling surface
• 2 tablespoons coconut sugar, divided
• 1 teaspoon salt
• 1 teaspoon apple cider vinegar
• 6-10 tablespoons ice water
• 1 teaspoon cinnamon

Filling:

• 8-10 medium granny smith apples, cored and sliced into bite-sized pieces
• Juice from half a lemon
• 1/4 cup coconut sugar
• 3 teaspoons cinnamon
• 2 tablespoons Earth Balance Vegan Buttery Sticks, or Earth Balance Original Buttery Spread

See directions below!

1. For the cupcakes: Preheat oven to 350°F and line muffin pan with cupcake liners.

2. In a small bowl, whisk together dairy-free milk and vinegar, and set aside for a few minutes to curdle.

3. Beat together the dairy-free milk mixture, Earth Balance Vegan Buttery Sticks, coconut sugar, vanilla, lemon extract and lemon zest in a large bowl.

4. Sift in flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.

5. Fill cupcake liners 2/3 of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

6. Transfer to a cooling rack and allow to cool completely before frosting.

7. For the frosting: While cupcakes are cooking, prepare frosting by mixing all ingredients except powdered sugar together in a large mixing bowl.

8. Gradually add the powdered sugar and continue to mix the ingredients until they all become combined.

9. Frost cupcakes & enjoy!

For cooking directions, look below!

1. Start by warming the Earth Balance Soy Free Olive Oil Buttery Spread in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.

2. Add the zucchini noodles to the pot and season them with salt & pepper. Cover the pot with a lid and cook for 2 minutes, stirring halfway through.

3. Add tomatoes to the pot and continue to cook for another 3-4 minutes, stirring every 30 seconds. You can taste test a piece of zucchini noodle at this point to see if it’s soft enough for your liking. If not, continue to cook for another couple of minutes.

4. Add the fresh basil, crushed red pepper (if using) to the pot then stir together.

5. Garnish with fresh basil and enjoy warm.

See directions below!

Crust

1. Combine Vegan Buttery Sticks, shortening, flour, sugar, salt, and vinegar. Mix until a damp sand consistency is reached. Add 1 TBS water at a time until ball is formed. Knead dough on floured surface.

2. Cover, chill one hour, then roll out 1/2 of dough.

3. Line greased pie pan with crust, remove excess dough. Roll remaining dough, cut into strips, weave strips to top the pie.

4. Brush crust with Earth Balance Buttery Sprinkle with cinnamon sugar. Cover edges with foil before baking.

Filling

1. Preheat oven-350°F. Mix apples and lemon juice. Add coconut sugar and cinnamon, toss to coat.

2. Transfer mixture to crust, mounding in middle. Cut Vegan Buttery Sticks and distribute evenly over apples in the pie crust. Cover top with lattice weaving, add melted butter and sugar mixture.

3. Bake 50 minutes, remove foil and continue baking another 10 minutes until crust is golden brown and apple slices are soft.

4. Allow to cool for at least 15 minutes before cutting and serving.