13 Festive Recipes From Around the World

This global collection from our Food for Life instructors highlights the diversity of plant-based holiday cooking around the world. Each recipe is inspired by dishes enjoyed during winter celebrations—from a rustic holiday galette crafted in the Bronx, to a fragrant Polish mushroom soup from Indiana, to a warm guava-and-peanut atole drawing on traditions from northern Mexico.

With contributions reaching from Alabama to Abu Dhabi, from the UK to Argentina, and from Thailand to Washington state, these recipes showcase just how beautifully plant-based cooking can span continents and cultures.

Whether you’re looking for a new crowd-pleaser, wanting a lighter take on classic comfort foods, or simply hoping to bring more plant-based joy to your holiday table, these dishes show that seasonal cooking can be both nourishing and deeply rooted in tradition—without giving up the flavors you love.

Celebrate the season with us and explore how festive flavors from around the world can come together in one joyful, plant-based menu.

Recipe courtesy of Brandy Cochrane

Ingredients

For Crust
1/4 cup thick plain vegan yogurt
1 1/2 teaspoons apple cider vinegar (or other acid)
Slightly heaped 1 1/4 cups spelt flour or whole-wheat pastry flour
1/4 teaspoon salt
1/3 cup cold aquafaba
Sweetened soy or almond milk, to glaze

For Filling
1 small butternut squash
1 pound Brussels sprouts
1 medium sweet onion
8 ounces mushrooms

Instructions

Place flour, sugar, and salt in a medium-size bowl. Mix well.

Stir in cold aquafaba. Add yogurt and vinegar, mix it into the dough with a spoon, and then use your hands to gently bring the dough together, but do not knead. If the dough is too dry to bring together, you may need to add a touch of water, but add it very carefully and gradually, teaspoon by teaspoon. Rest the pastry in the fridge for at least 30 minutes.

Remove from fridge. Heat oven to 375 F and roll out the dough. Top with your preferred ingredients, bake, and enjoy!

Butternut Squash
Peel and slice off the top of the squash. Slice it in half, and then slice each half thinly and season with curry powder.

Brussels Sprouts
Thinly slice and season with onion powder, garlic powder, salt, and pepper.

Caramelized Onions
Peel and slice onions thinly and place in a pan on medium heat with salt, pepper, and fresh thyme until golden brown. Stir as needed to avoid sticking. Use water as needed to release from pan.

Mushrooms
Slice mushrooms, add to a heated pan, and cook until they reduce in size about 50%. Add onion powder, garlic powder, and smoked paprika.

Making the Tart
Place the raw butternut squash on the dough, followed by the raw Brussels sprouts. Top with the caramelized onions and place in oven.

Halfway through, add the mushrooms and finish the bake. Once done, remove from oven and top with dried cranberries and walnuts, if desired.

Recipe courtesy of Carolyn Strickland

Ingredients

For Salad
1 container mixed baby greens (or other salad greens of choice)
1 delicata or acorn squash, halved lengthwise, seeded, cut into 3/4-inch slices
1 cup Brussels sprouts halves
2 tablespoons low-sodium vegetable broth
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 orange or 2 mandarin oranges, in segments
1 apple, diced
1/2 cup dried cranberries
Optional other toppings: pomegranate seeds (arils), cooked beets, chopped pears

For Orange Miso Dressing
Zest and juice of 2 large oranges or 1/3 cup freshly squeezed orange juice
1/4 cup seasoned rice vinegar
2 teaspoons mellow white miso paste
1 tablespoon date syrup or maple syrup
1 large clove garlic, minced
2 teaspoons fresh ginger root, minced or grated

Instructions

Preheat oven to 400 F and line a rimmed baking sheet with parchment paper.

Lightly toss squash slices and Brussels sprouts with vegetable broth and sprinkle with dried thyme and fresh cracked pepper.

Roast in preheated oven until golden brown and tender, about 20-25 minutes, flipping after 10 minutes to ensure even roasting. Remove from oven and let cool.

Lay mixed baby greens on a large serving platter in a ring or wreath shape and arrange

roasted squash and Brussels on top. Sprinkle with orange slices, diced apple, cranberries,

and any optional toppings. Drizzle with orange miso dressing and serve.

Orange Miso Dressing
Whirl all ingredients in a small blender or whisk in a bowl. Pour over salad just before serving.

Notes
With delicata squash, there is no need to peel the skin unless you just prefer to. Delicata squash skin is very delicate and edible!

Recipe courtesy of Linda Kolton

This might be the easiest—and most delightful—pumpkin pie you’ll ever make. The filling thickens right on the stovetop into a silky, spiced custard infused with cinnamon, ginger, and cloves—everything that makes the season smell and taste like home. The crust—made with dates, dried cranberries, and walnuts—adds natural sweetness, fiber, and a boost of healthy fats. Maple syrup gently sweetens the filling without refined sugar, and cornstarch thickens it right on the stovetop so there’s no baking required—and your oven stays free for other holiday favorites. The result is a silky, fragrant pie that’s easy to make, nourishing to enjoy, and sure to earn a place at your holiday table.

Makes one 9-inch pie

Equipment

Food processor
Can opener
9-inch pie plate
Medium pot
Whisk
Measuring cups and spoons

Ingredients

For Crust
1 1/2 cups walnuts
1 cup pitted dates
1/4 cup dried cranberries
2 tablespoons old-fashioned oats
Pinch of salt

For Filling
1 15-ounce can plain pumpkin puree
1 13.5-ounce can light coconut milk
1/3 cup maple syrup
1 tablespoon molasses
1/4 cup cornstarch
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice (or use 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
1/2 teaspoon salt

Instructions

To Make the Crust
Place all crust ingredients in the bowl of a food processor. Pulse until everything is finely chopped and the mixture holds together when pinched, stopping as needed to scrape down the sides.

Transfer the mixture to a pie plate and spread it evenly across the bottom and up the sides. Use the bottom of a measuring cup or glass to press the crust firmly into place.

To Make the Filling
In a medium saucepan, whisk together all the filling ingredients until smooth.

Cook over medium heat, whisking occasionally, for about 5 minutes or until the mixture begins to bubble. Continue cooking for 1-2 minutes more, until the filling thickens to a pudding-like consistency.

Pour the filling into the prepared crust, leaving about a 1/4-inch border at the top. If there’s extra filling, pour it into a small ramekin for a crustless treat.

To Finish
Refrigerate the pie (and any extra filling) for several hours or overnight, until fully set.

Serve and enjoy!

Recipe courtesy of Canan Orhun

This recipe does not require cooking. Soaking chia seeds overnight activates their enzymes, which means you’ll get more nourishment from them.

Serves 4-6

Ingredients

For Pudding
1 cup unsweetened oat or other plant-based milk
1 cup unsweetened pumpkin puree (homemade or canned)
2 tablespoons unsalted almond butter or cashew butter/cream
6 tablespoons chia seeds
3 tablespoons maple syrup
1 1/2 to 2 1/2  teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and allspice to your liking)
2 teaspoons vanilla extract (optional; you can skip and/or use vanilla-flavored plant-based milk)

For Caramelized Pecans
1 cup raw pecans, roughly chopped
2 tablespoons maple syrup
2 teaspoons pumpkin pie spice or cinnamon
1/2 cup plain or vanilla plant-based yogurt or whipped sweetened aquafaba (optional)

Pumpkin Spice Mix (optional)
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon allspice

Instructions

Pudding
Add plant-based milk, pumpkin puree, almond butter (or cashew cream/butter), chia seeds, maple syrup, pumpkin pie spice, and vanilla (optional) to a bowl and mix well with a whisk.

At this stage, you may divide the pudding mix equally among individual containers, such as small mason jars, or keep them in the mixing bowl, cover, and refrigerate that way. If keeping in the bowl, it helps to give the pudding mix another stir about an hour into refrigerating. Keep it refrigerated for at least 4 hours or, better, overnight.

Caramelized Pecans
Add your chopped pecans to a nonstick pan over medium-low heat and toast them for about 3 minutes. While toasting you should be able to smell the pecans. They burn quickly so keep an eye on them. Once you smell them, turn the heat down to low, add the maple syrup, and mix quickly to evenly coat the pecans. The maple syrup thickens very quickly. Spread them out so they are not in large clumps, and then add the pumpkin pie spice and mix once more. Don’t worry if they clump; you can break them into smaller pieces once cooled and crunchy. Remove from heat and let cool completely.

These delicious, crunchy morsels can be stored in an airtight container, but they do not last long!

Serving Suggestion
The next day, divide the pudding mix evenly between your serving bowls or pretty glasses such as martini or wine glasses. Or if you had already divided the pudding into small mason jars, open your jars and top with the vanilla yogurt or whipped aquafaba and the  caramelized pecans.

This dish can be made 1-2 days ahead of time to leave you time for your Thanksgiving meal prep.

Bon appétit!

Recipe courtesy of Lisa Hinze

Makes 2 rolls

Ingredients

100 g chestnut puree
180 g cooked chestnuts, chopped
100 g dried cranberries
1 onion, diced
125 g breadcrumbs
100 g oats
2 tablespoons vegetable oil
15 g fresh parsley, chopped
2 400-g tins cannellini beans
1 400-g tin chickpeas
2 garlic cloves, crushed
1 teaspoon dried thyme
3 teaspoons onion powder
3 teaspoons dried sage
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon white pepper
6 tablespoons nutritional yeast
225 g vital wheat gluten
5 tablespoons vegetable stock

Glaze (For Serving)
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/4 teaspoon liquid smoke (optional)
Pinch of salt

Instructions

For the stuffing. Add the onion to a saucepan over a low heat, sprinkle with salt, and sweat gently for 8-10 minutes until translucent.

Mix the chestnuts, cranberries, breadcrumbs, oats, and parsley in a large bowl, and then add the cooked onions.

For the vegan turkey roll: Place the cannellini beans, chickpeas, garlic, thyme, onion powder, sage, Dijon mustard, salt, and white pepper into a food processor and pulse together until you have a coarse paste.

In a separate bowl add the vital wheat gluten and nutritional yeast and stir. Then add the bean paste; fold in to combine, adding a little bit of stock to create an even and pliable, but not sticky, dough.

Place the dough onto a floured surface and knead lightly until slightly stretchy. When the dough feels firm to touch, roll out into a rectangle about 2 cm thick.

Place the stuffing down the center of the rectangle and lightly wet the joining edges with water. Then roll tightly together to form a cylinder, wrap in clingfilm, and secure at both ends.

Place your rolls into a pan of boiling water, and then simmer for around 1 hour, weighing them down with a plate to ensure they stay covered in water.

When cooked (they should feel hot and firm to touch), remove and cool slightly, still keeping the rolls in the clingfilm, before glazing. At this point you could leave to cool in the clingfilm, chill until required, or freeze and then reheat in water again for about 20 minutes before ready for roasting.

To make the glaze: Mix all the ingredients together.

Heat a large frying pan over medium heat, add a splash of vegetable oil, and then add the roast. Turn regularly to get an even color. Once brown all around, add the glaze and roll the roast in the pan until evenly coated.

When cooked, serve immediately.

Recipe courtesy of Michele Wisla

Ingredients

6 sweet potatoes (about 6 pounds/1,350 g)
1 cup Macoco milk (recipe below)
1 tablespoon Thai red curry paste
1 tablespoon lemongrass stalks, finely minced (about 3 pieces)
6 pieces kaffir lime leaves, finely minced
2 tablespoons cilantro, roughly chopped
1 lime, zested and juiced

Instructions

To cook sweet potatoes in an Instant Pot: For a 6-quart Instant Pot, add 1 cup water to the bowl. For an 8-quart, add 1 1/2 cups water. Place your unpeeled sweet potatoes in a trivet. For sweet potatoes up to 2 inches wide, cook 15 minutes at high pressure. For sweet potatoes 2-3 inches wide, cook 30 minutes. If larger, cut to 3 inches wide. Natural pressure release for 10 minutes. Allow to cool to handle and peel them.

To cook sweet potatoes on a stovetop: Peel first. Chop into 1- to 2-inch cubes. Steam on the stovetop for 30-45 minutes, until tender.

Mash the potatoes to your preferred texture and cover to keep warm.

Place the Macoco and the curry paste in a small saucepan and heat while dissolving the curry paste into the milk. This should take about 5 minutes. You can also do this step while the sweet potatoes are cooking and cover the milk to keep warm.

Add the Macoco milk mixture to the mashed sweet potatoes and mix well. Add in the minced lemongrass and kaffir lime leaves. Place in your serving bowl and top with chopped cilantro, lime zest, and juice. Enjoy!

Notes

Lime
The lime juice adds a lot of flavor and brightens this dish, but you don't want too much. If you have one of those small glass spray bottles, that's an easy way to evenly spray a little lime juice over the recipe. You can also just squeeze and/or pour the juice carefully.

Potato
I use a mixture of the more common orange sweet potato and the white fleshed Japanese sweet potato, typically 4 orange and 2 white. The Japanese sweet potato is sweeter and naturally is closer in sweetness to traditional sweet potato casseroles.

Macoco  Milk

Ingredients

2 cups Macadamia nut milk (or other plant milk)
1/4 cup unsweetened coconut flakes (look for as small a flake as you can find)

Directions

Add both the plant-milk and the unsweetened coconut flakes to a high-speed mixer and mix on high for a couple of minutes.

Recipe courtesy of Patti Yost

Blueberry Muffins

Ingredients

1 1/2 cups unsweetened plant milk
1 1/2 cups unsweetened applesauce
1 cup natural maple syrup
2 teaspoons vanilla extract
2 3/4 cups whole-wheat flour
1 cup old-fashioned oats
1/2 cup flax meal
1/4 cup hemp hearts
2 teaspoons baking soda
4 teaspoons Ceylon cinnamon
1 pint fresh or 2 cups frozen blueberries

Instructions

Preheat oven to 375 F. Prepare muffin pans with liners or use silicone muffin pans and set on top of baking sheets.

Mix all dry ingredients in a medium to large mixing bowl. Mix plant milk, applesauce, maple syrup, and vanilla extract in a small mixing bowl, and then add to dry ingredients. Fold in blueberries.

Fill muffin pans 3/4 full and bake 25-30 minutes until toothpick comes out clean.

Let muffins cool completely before removing from muffin pan, if not using liners.

Top with cranberry butter for a delicious seasonal treat.

Cranberry Butter

Ingredients

24 ounces fresh cranberries
1 cup maple syrup
1 teaspoon Ceylon cinnamon
1 cup apple cider

Instructions

Put all the ingredients in a Crock-Pot and stir to combine well.

Turn on high. Let it cook for about 2-4 hours or until the cranberries are soft and “pop” when squished with a spoon.

Remove from heat and let cool for about 30 minutes.

Puree the mixture in a blender. Let the blender run for a full 2 minutes to puree the cranberries very finely.

Put the cranberry butter into clean jars with tight-fitting lids and let cool. Store in the refrigerator and consume within a month.

Makes about 2 cups.

Recipe courtesy of Peg Haust-Arliss

Ingredients

1 20-ounce package precut butternut squash
1 10-ounce bag fresh broccoli florets, chopped a bit more if needed
1-pound package pasta shells (whole grain or gluten free)
2 cloves garlic, minced
1 medium onion, chopped
1/2 cup raw cashews, soaked in hot water for 30 minutes
1 cup low-sodium vegetable broth
2 tablespoons nutritional yeast
1/2 cup unsweetened plant milk
Dash of nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Prep Oven and Squash
Preheat oven to 400 F. Line a baking sheet with parchment paper. Toss the butternut squash with a small amount of broth, pinch of salt, and pepper. Spread on the prepared baking sheet.

Roast Squash
Roast for 30-35 minutes, or until the squash is fork tender. Set aside.

Pasta
Cook the pasta shells per package instructions. Add the frozen veggies to pot about 3-5 minutes before draining.

Cook Aromatics
While the squash roasts, saute the chopped onion and minced garlic in a splash of vegetable broth (or water) until softened (about 5-7 minutes).

Blend Sauce
Drain and rinse the cashews. Transfer the roasted squash, sauteed onion and garlic, cashews, remaining 1 cup of vegetable broth, plain unsweetened soy milk, nutritional yeast, salt, and pepper to a high-speed blender.

Achieve Dreamy Texture
Blend on high until the sauce is completely smooth and silky. Add an extra splash of broth or soy milk if the sauce is too thick.

Combine
Add the cooked pasta shells, broccoli, and peas to a large serving bowl. Pour in the sauce and gently mix to coat pasta. Garnish with paprika. Serve immediately and enjoy!

Notes
Try adding in smoked paprika or Mexican spice blend for an extra kick.

Be sure to soak the raw cashews in hot water for at least 30 minutes for a smooth texture.

Recipe courtesy of Tiffany Wilkerson

With pears in season, this simple recipe is one of the sweetest ways to celebrate fall’s natural abundance. It’s a family favorite in our home—especially during the holidays—bringing that warm, cinnamon-spiced aroma straight from the oven. Enjoy this wholesome treat as a light dessert or a cozy afternoon indulgence!

Ingredients

3 or 4 firm, ripe pears
1/2 cup roughly chopped pecans or walnuts
2 tablespoons homemade date syrup (optional; for extra caramelized sweetness)
1 teaspoon cinnamon

Instructions

Preheat oven to 350 F.

Slice pears in half lengthwise and remove the seeds. Place pears in a parchment-lined baking dish and fill the centers with chopped nuts. Drizzle with date syrup and sprinkle generously with cinnamon.

Bake for 30 minutes, or until the pears are tender when pierced with a knife.

Chef’s Notes

Best Pears for Baking

Bosc: Holds its shape beautifully when baked.

Anjou or Bartlett: Slightly softer but still maintain structure.

(Leave the skin on for extra fiber and better texture.)

Apple Lovers, Try This!

Granny Smith: Tart and firm, ideal for holding shape.

Honeycrisp: Sweet and crisp with great balance.

Fuji: Naturally juicy and aromatic.

(Choose larger fruits—they shrink slightly when baked.)

Storage Tip

Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven or microwave until warmed through.

Recipe courtesy of Tracy Childs

Serves 15, about 4 pieces each

This dish is sure to be a hit for the holidays, or for any time, for a substantial and satisfying part of your meal!

Recipe from the book America Goes Vegan by Glen Merzer and Tracy Childs

Ingredients

3 16-ounce packages extra-firm tofu, drained (see note below)
2 tablespoons red wine vinegar (or your favorite vinegar)
1/4 cup tamari, soy sauce, or Bragg liquid aminos (or more to taste)
1 teaspoon turmeric
2 tablespoons mirin (rice wine) or your favorite sherry (optional)
1 1/2 tablespoons Italian seasoning
2 teaspoons poultry seasoning
2 cups low-sodium vegetable broth (or water if using boullion)
1/4 cup nutritional yeast
Black pepper, to taste

Instructions

Lightly oil a large baking dish (Corningware or glass casserole dish).

The night before or early in the day (if possible), slice the drained and pressed firm tofu into irregular, triangular pieces to resemble turkey pieces (about 20 pieces per pound of tofu, or 60 pieces total). Place the pieces in the prepared pan.

Mix together the remaining ingredients and pour the sauce over the tofu. If sticking out, gently push the tofu into the sauce to coat well with the sauce.

Cover and marinate for a few hours (or in the fridge overnight if you have time).

Preheat the oven to 375 F.

Cover and bake for 45-60 minutes, removing and stirring about halfway through, leaving uncovered for the remaining cooking time.

If you want the tofu browned even more, place the pieces on a cookie sheet and toast at 400 F for about 5-10 minutes, but be careful you don’t dry it out too much.

Serve with mashed potatoes or a cooked grain and some greens for a complete meal.

Chef’s Note

The sauce can be made into a gravy by blending it with 1/2 cup flour, 1/4 cup raw cashews, and 4 cups water or low-sodium vegetable broth. Heat in a medium saucepan until thickened. Season to taste with pepper, soy sauce, onion powder, garlic powder, and  nutritional yeast.

Note

Tofu brands vary widely on their firmness. The firmest brands are usually referred to as high-protein and are shrink wrapped. This type of tofu is very dense, so marinating longer and letting it sit in the hot marinade after cooking can help infuse the flavor. Types of tofu that are not very firm should be cut in half horizontally, drained and pressed gently, and wrapped in a dish towel with a light weight on top to help get excess water out (but not crush the tofu) for better texture before cutting into pieces.

Recipe courtesy of Susannah Dickman

Makes 5-6 servings

Since I grew up in Chicago with grandparents who immigrated from Poland, Christmas Eve included traditional Polish dishes. One of my favorites was the mushroom soup. Often made with heavy cream, I decided to make it vegan and low fat. This recipe uses dried mushrooms that you must soak overnight. If you want to make this recipe in a hurry, you can use fresh or even canned mushrooms. I like to use a combination of dried mixed mushrooms that include oyster mushrooms, portobellos, and porcini mushrooms. 

Ingredients

1 cup dried wild mushrooms (porcini mushrooms or a combination of dried mushrooms) 
2 cups water for soaking mushrooms
1 small onion
1 medium carrot, sliced in half-moons
 3 bay leaves
 3 allspice berries
 1/4 cup cashew powder (see note for nut free)
 3 cups vegetable broth
 2 tablespoons white miso
 Salt and pepper, to taste
 Cooked pasta for serving (optional)

Instructions

Place mushrooms in a medium pot cover with 2 cups water, leaving to soak overnight.

The next day, drain the mushrooms. Save the mushroom water.

Saute the diced onion, adding a splash of water to keep from sticking. While onion is sauteing, cut the mushrooms into smaller pieces. Add mushrooms to onion and saute for 10 minutes.

Place the carrot in the pot. Add allspice berries and bay leaves and cover with 3 cups of water. Bring to a boil. When it is boiling, add garlic, sauteed mushrooms, onion, and the mushroom water and cook for 15 minutes. After 15 minutes, ladle some of the broth into a cup, add the miso, and mix until the miso is dissolved.

Pour the miso mixture into the soup in the pot and mix. Sprinkle the soup with 1/4 cup cashew powder until well combined. Turn off the heat. Season the soup with salt and pepper to taste.

Serve warm with noodles. You can add cooked pasta to your bowl and pour the soup over for serving if desired.

Note

To make the soup nut free, you can use your favorite tofu sour cream or mayo in place of the cashew powder.

Recipe courtesy of Maria Fernanda Hubeaut

Inspired by the classic chicken and vegetable stew my grandmother prepared in Argentina every winter—a true gift for the body and soul.

Makes 4 servings

Ingredients

160 g soy curls or dehydrated soy (yields approx. 320 g once hydrated)
2 tablespoons miso paste
4 tablespoons soy sauce
Spices: cumin, garlic powder, cayenne pepper, and sea salt
4 garlic cloves
4 tomatoes
2 sweet red or yellow peppers
200 g silken tofu (optional; for a creamy texture)
2 large onions
300 g assorted mushrooms (shiitake, portobello, oyster, etc.)
4 medium potatoes
2 medium sweet potatoes
3 large carrots
1 cup green peas
Water (as needed)
Nutritional yeast (optional; for serving)

Instructions

Activate the Soy
Place the dehydrated soy in a bowl with hot water for 15 minutes. Drain well and mix with the miso paste and soy sauce. Let it rest another 15 minutes so it absorbs the flavors.

Prepare the Sauce
Roast the tomatoes, garlic, and sweet peppers in an air fryer (or oven) until lightly charred. Then blend them along with the spices and a little water to create a flavorful sauce. (If you prefer a creamier texture, add the silken tofu to the blender together with the tomato mixture.)

Cook the Stew
In a large pot, saute the onions with a little water and spices until golden. Add the mushrooms and cook for a few minutes until they release their aroma and become tender. Incorporate the hydrated soy and cook for a few more minutes. Add the tomato sauce and enough water to cover.

Add the vegetables
Add the potatoes, sweet potatoes, carrots, and peas. You can steam them beforehand to shorten the cooking time or add them raw and simmer until tender.

Finish and serve
When everything is fully cooked and the stew has a thick, comforting texture, adjust the salt to taste. Serve hot with a green salad and sprinkle nutritional yeast on top as a final touch.

Recipe courtesy of Ximena Arróniz, MS

Total time: 25-30 minutes

Servings: 4

Ingredients

4 ripe guavas (pink or yellow)
3 cups water
2 cups unsweetened plant-based milk (soy, oat, or almond)
1/4 cup natural peanuts (unsalted, without skin)
4 medjool dates (or 6 small ones), pitted
4 tablespoons cornstarch
1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
1 pinch sea salt
1/2 teaspoon vanilla extract (optional)

Instructions

In a dry skillet, toast the peanuts over medium heat for 3-5 minutes, stirring often, until they’re lightly golden and fragrant. Remove from heat and set aside.

Wash the guavas, cut them in half, and remove the seeds with a spoon. Place them in a saucepan with the 3 cups of water and the cinnamon stick. Simmer over medium heat for 8-10 minutes, or until the guavas are soft.

Remove the cinnamon stick and transfer the cooked guavas (with their cooking water) to a blender. Add the soaked dates (soaked in hot water for 10 minutes) and the toasted peanuts. Blend until smooth and creamy. Strain the mixture through a fine-mesh sieve if you prefer a smoother texture.

In a small cup, dissolve the 4 tablespoons of cornstarch in 1/2 cup cold plant milk (cold prevents lumps).

Pour the guava-peanut blend into a pot and add the remaining plant milk and the pinch of salt. Heat over medium flame, and once it begins to steam, slowly add the dissolved cornstarch while stirring continuously.

Cook for 8-10 minutes, stirring constantly, until the mixture thickens into a smooth, velvety texture. Add the vanilla extract at the end and stir well.

Serve warm or slightly cooled.

Garnish with chopped toasted peanuts or a sprinkle of cinnamon if desired.

Tips

For a creamier version, replace 1/2 cup of water with light coconut milk.

For extra protein, use soy milk and add 1 teaspoon of ground flaxseed at the end.

To enjoy it cold, let it cool completely and blend with ice or refrigerate for a few hours.

*Note: Atole is a warm, corn-based drink that is traditional in Mexico.