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

Vegan Cheese Fondue

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow…

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Creamy Corn Butter

Corn butter is a plant-based sensation, and with good reason: It’s a sweet and creamy easy-to-make vegan alternative to butter that isn’t…

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Cranberry-Orange Sauce

Beets give this cranberry-orange sauce a vibrant magenta hue. Use leftover sauce to top pancakes or oatmeal, and as an alternative to…

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Chimichurri

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Chimichurri…

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Vegan Cheesy Sauce (Plus 5 Ways to Use It)

With the look, taste, and texture of a creamy cheese sauce, this vegan cheesy sauce recipe is pure genius. Nutritional yeast and…

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Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated…

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Homemade Aquafaba

Aquafaba, that viscous liquid you see when you open a can of chickpeas, makes a great vegan egg substitute in baked goods—and…

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Cilantro-Cashew Dressing

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted…

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Ultimate Vegan Gravy

It’s not hard to see why rich brown gravy represents comfort food for people of many different backgrounds. This vegan gravy recipe…

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Curried Acorn Squash Hummus with Crudités

Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For…

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Ras el Hanout

Let this fragrant spice mix add a warm, complex flavor to your vegan dishes. Ras el Hanout originates from North Africa and…

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Wasabi Orange Sauce

This tasty vegan dipping sauce also make a wonderful salad dressing. I often make a double batch so I have enough for…

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