Whole-Food, Plant-Based Recipes from Forks Over Knives

Patriotic Fruit Pops

These no-sugar-added vegan ice pops harness the power of fruit for a sweet summer treat that’s truly refreshing. Note that this recipe…

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Pineapple-Vanilla Granita

Lightly sweet and totally refreshing, this frozen dessert has a coarser, slushier texture than sorbet. This easy granita recipe requires only five…

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Mini Peach Tarts

Thickened with—surprise—sweet potato and a bit of agar powder, the filling in these summery peach tarts is delightfully light and fresh.

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Orange-Plum-Rosemary Ice Pops

Subtly infused with rosemary, these pretty ice pops are bursting with whole fruit.

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Peanut Butter Caramel Apples

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a…

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Farro Cranberry Squares

Great for entertaining, these photogenic fruit-and-farro squares don’t need added sugar to satiate a sweet tooth. They’re also wholesome and nourishing enough…

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Cantaloupe-Cucumber Soup

Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than…

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Mango Ice Cream

Frozen mangoes and banana make a shockingly creamy nice cream. Garnish this Mango Ice Cream with chopped fresh mango and a sprinkle…

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Chocolate Pumpkin Loaf

This loaf is dense, chocolaty, and moist, with undertones of pumpkin and autumnal spices laced throughout. I throw in some chocolate chips,…

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Summer Pudding with Fresh Berries and Lavender Cashew Cream

Wow your friends with this visually stunning vegan summer pudding, which offers a whole-food, plant-based take on a beloved British dessert. Toasted…

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Vegan Double Chocolate Instant Pot Cake

Multicookers such as the Instant Pot aren’t just for soups and stews: They can make delectable, luscious desserts, too. This incredibly moist…

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Lunchbox Chocolate Chip Cookies

I call these “lunchbox” cookies because they hold up well to being knocked about a bit and because you’re definitely going to…

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