This cozy carrot cake overnight oats recipe is packed with fall flavor and made with oat milk, shredded carrots, raisins, crushed pineapple, vegan yogurt, and warm spices. It’s a wholesome, dairy-free, make-ahead breakfast perfect for chilly autumn mornings.

Celebrate fall with these soft and spiced Pumpkin and Pistachio Chocolate Chip Cookies made with roasted pumpkin, dairy-free ingredients, and a pistachio crunch. A cozy, plant-based treat featured in The Grow’s Community Cookbook.

Bring the flavor of your favorite fast-food burger home with this plant-based spin on the iconic special sauce. Made with simple ingredients like vegan mayo, relish, and mustard, this quick and easy condiment is perfect for burgers, sandwiches, or dipping. A nostalgic classic, now 100% vegan.