HOMEMADE VEGAN BUTTER {dairy free, gluten free, soy free, vegan}

I cannot explain my EXCITEMENT to share this vegan butter recipe!

Pre-vegan, I was a butter lover. I loved it on toast, sandwiches, crumpets, baked potatoes, scones, potato cakes.. you name it. So it’s been an aim of mine to re-create a vegan butter for a while now, and I’ve finally nailed it!

Personally, I don’t like using the supermarket hydrogenated spreads and margarines too often. Don’t get me wrong, there’s nothing wrong with them (in fact they’re brilliant in baking) but I actually don’t think they taste very buttery when spread on toast, etc! Therefore, I wanted to create a slightly healthier buttery alternative – and here it is!

How about spreading some of this vegan butter on a warm slice of my Chocolate Chip Pumpkin Bread? Mmm.

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CREAMY TOMATO PASTA {vegan, gluten free}

I’m ridiculously excited to share this recipe! It’s made with totally vegan ingredients and can be made gluten free simply by using a good gluten-free spaghetti or pasta. It makes for the perfect romantic meal in for two.. super creamy, rich, sweet + delicious. And SO easy! Make sure to tag me on Instagram @ginabnutrition or #ginabnutrition – I love to see your recreations!

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You are going to LOVE this recipe! I used to adore Dauphinoise potatoes, so this veganised version has made me verrrry happy. It’s the perfect twist to add to your christmas dinner table – SO creamy and delicious. You won’t believe how ridiculously simple it is to make – 6 simple ingredients, 15 minutes to throw all the ingredients together, then you just wait while it cooks!

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Creamy Cheesy Pumpkin Pasta {vegan, gluten free}

I’m dying to share this recipe with you! This pasta dish is the quickest ever. Super simple and so so scrumptiously creamy! The sauce is made with 6 simple ingredients; cashews, nutritional yeast, lemon juice, and of course, pumpkin puree! I love the addition of the pumpkin, it adds a subtly sweet flavour and makes it perfect for a comforting lunch or dinner all year round.

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This is a very rare savoury recipe from me! If you’re looking for a dairy-free, vegan alternative to satisfy that cheesy craving – you’ve gotta try this! I often make cashew cheese as a dip or sauce to have with meals, but this recipe is sliceable and absolutely perfect for a cheeseboard. The trick is agar-agar powder – I got mine pretty cheap off Amazon! It can be made in under half an hour (aside from setting time) and is so so easy to make. Go go go!

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