Breakfast Ginger Scones

Breakfast Ginger Scones - The Vegan Rhino


Scones are one of my favorite things to make for breakfast because of how simply they are to make and how delicious they are to eat! With the addition of ginger chips provided to me by The Ginger People, you’ll be able to make a flavorful scone with hints of orange, nutmeg and ginger too!

Yield: 6


1/4 cup + 3 Tbsp. oat milk

1 Tbsp. lemon juice

1 Tbsp. egg replacer + 2 Tbsp. water, prepared

2 cups organic all-purpose flour

1/3 cup organic cane sugar

1 Tbsp. baking powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground nutmeg

6 Tbsp. plant-based butter, cubed

1/3 cup ginger chips, plus more to garnish

1 1/2 tsp. orange zest, plus more to garnish

2 Tbsp. fresh squeezed orange juice

2 tsp. oat milk, for brushing



1 Tbsp, + 1 tsp. fresh orange juice

1/2 tsp. vanilla extract, optional

1 cup powdered sugar



  1. Preheat oven to 425 degrees F. and line baking sheet with parchment paper. Set aside.
  2. In glass cup, combine oat milk and lemon juice and let sit for 5 minutes. In another bowl, sift together flour, sugar, baking powder, salt and nutmeg.
  3. In dry ingredients, cut in the butter until mixture forms course crumbs about the size of peas. Stir in ginger chips. Combine homemade buttermilk with egg replacer, orange zest, orange juice and mix into dry ingredients.
  4. On lightly floured surface, form dough into a 8-in. round and slice into 6 equal wedges. Place on prepared baking sheet. Brush tops with oat milk.
  5. Bake for 16 minutes or until golden brown and remove from oven. Set scones on a wire rack to cool.
  6. In small bowl, combine all glaze ingredients and mix until smooth. Glaze the scones once cooled and garnish with extra orange zest and ginger chips.


Chef’s tip: Keeping the scones as cold as possible prior to baking helps make them super flaky!

Jumbo Bakery Style Blueberry Muffins

Jumbo Bakery Style Blueberry Muffins - The Vegan Rhino

Jumbo Bakery Style Blueberry Muffins - The Vegan Rhino 

This jumbo bakery style blueberry muffin is one of the tastiest I’ve had in awhile and it is here for you all to try! The key to this super moist and tender muffin is making your own buttermilk with oat milk and lemon juice. Paired with fresh blueberries and lots of lemon zest, these muffins are a real treat without the sweet taste.

Jumbo Bakery Style Blueberry Muffins - The Vegan Rhino

Yield: 9 muffins


3/4 cup + 2 Tbsp. oat milk

2 1/4 tsp. lemon juice

1/2 cup plant-based butter, softened

1/2 cup organic cane sugar

1/4 cup light brown sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water, prepared

1 1/2 tsp. vanilla extract

2 tsp. fresh lemon zest

2 1/2 cups organic all-purpose flour, extra for blueberries

1/2 tsp. Himalayan pink salt

2 1/2 tsp. baking powder

1 us dry pint blueberries, washed, drained and picked over

3 tsp. organic cane sugar, topping


Topping (optional)

1/4 cup all-purpose flour

1/4 tsp. baking powder

1 Tbsp. + 1/2 tsp. organic cane sugar 

1 Tbsp. + 1 1/2 tsp. plant-based butter, cut into tiny cubes



  1. Preheat the oven to 425 degrees F. In a small bowl, mix together oat milk and lemon juice and let sit.
  2. In a small bowl, combine topping ingredients using a fork until small crumbles form. (Optional)
  3. Cream the softened butter and sugars until light and fluffy.
  4. Add prepared egg replacer, vanilla extract and lemon zest, beating until just mixed.
  5. Sift together the flour, salt and baking powder, and add to the creamed butter mixture alternately with the buttermilk we previously made. Dust blueberries lightly in 2 teaspoons of flour and fold in the blueberries to the batter. Avoid over mixing.
  6. Line 9 muffin tins with jumbo muffin liners or jumbo tulip liners, and fill batter to the top (about 7 1/2 tablespoons each muffin cup). Sprinkle tops of muffins with the 3 teaspoons sugar or use topping mixture in step 2.
  7. Bake for about 5 minutes.
  8. Keep oven closed and reduce oven temperature to 375 degrees F.
  9. Bake for 25 minutes until lightly golden brown on top. To test, insert a toothpick in the center and if it comes out clean, it’s done.
  10. Remove muffins from oven and let cool for at least 5 minutes before placing on wire rack to cool completely. Store, uncovered, or the muffins will be too moist the second day.


Chef’s tip: I like to fill each muffin cup with a ice cream scooper until it’s evenly distributed.

Vegan Tiramisu


Growing up in an Italian family, I learned at a young age that tiramisu was the dessert of the gods (OK, that might be a little extreme – but it’s pretty darn heavenly!). This traditional treat, which is layered with brandy-espresso-soaked ladyfinger biscuits, is topped with a custard mascarpone whipped cream. Finally, all this deliciousness is dusted with cocoa powder – trust me, it goes great with a cup of coffee! While the classic recipe calls for eggs and dairy, this plant-based version uses almond- and coconut-based ingredients so you certainly won’t miss out on any of the authentic, bold and delicious flavors. Are you ready to start? ‘Cause I am!


Yields servings



1-1/2 cups plain almond milk

2 Tbsp. cornstarch

1/3 cup organic maple syrup

1 tsp. vanilla extract


1/2 cup brandy

1-1/2 cup espresso coffee

1/4 cup cocoa powder


2 cups Vitacost unsalted cashews, soaked overnight

1/2 cup water

pinch of salt

3 Tbsp. dairy-free unflavored yogurt

Ladyfinger Biscuits: (30-32 ladyfingers)

3/4 cup butter

1-1/4 cup organic sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water, mixed

1 cup plain almond milk

2 tsp. vanilla extract 

2-1/2 cup King Arthur organic flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Whipped Cream:

1-3/4 cup heavy coconut cream

2 Tbsp. organic sugar



  1. In a KitchenAid stand mixer, cream together the sugar and butter until fluffy, roughly 3-5 minutes on a high speed.
  2. Slowly add the egg replacer you’ve mixed, the almond milk, and vanilla. Sift in the flour and pinch of salt. Mix until dough has formed.
  3. Preheat oven to 350 degrees F.
  4. In a delectoval pan, dispense roughly 3 Tbsp. of the batter evenly and bake for 15 minutes. When they are done baking, they should be springy to the touch.
  5. Remove from the oven and allow to cool completely.

Whipped Cream:

  1. In a stand mixer, whisk together the coconut cream until medium peaks are formed. Slowly add the sugar and turn speed to high for 2-3 minutes.


  1. Using a handheld immersion blender, combine all of the ingredients for the mascarpone and pulse until smooth. Add the whipped cream to the mascarpone and fold together.


  1. Next, using a sauce pot, bring the almond milk and maple syrup to a slight boil. Sprinkle the cornstarch and whisk until custard thickens, roughly 2-3 minutes. Remove from heat, let cool and add the vanilla extract.
  2. Pour the mascarpone whipped cream into the custard and fold together until smooth (don’t over mix or it will become grainy in texture).


  1. In a bowl, mix together the brandy and espresso. Dip each lady finger into the espresso mixture.
  2. Place 2 rows of 5 ladyfingers into a layer on a serving dish lined with plastic wrap.
  3. Top with custard mixture and repeat previous step 2 more times with the ladyfingers. Spread remaining custard on top and dust with cocoa powder.

Chef’s tip: Instead of using brandy, you can use Baileys Almande Almondmilk Liqueur. 


Sufganiyot - The Vegan Rhino

Sufganiyot - The Vegan Rhino   

Thinking back to my childhood when my grandmother used to make these  Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!

Sufganiyot - The Vegan Rhino

Yield: 10 donuts



180 mL (3/4 cup) warm water, about 100 degrees F.

2 tsp. active dry yeast

2 1/2 cups organic all-purpose flour

1/4 cup + 1 tsp. organic cane sugar

3/4 tsp. Himalayan pink salt

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. water, mixed

2 Tbsp. plant-based butter, room temperature

3 cups vegetable oil, for frying

1/2 cup jam of choice

Sufganiyot - The Vegan Rhino



  1. In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
  2. Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
  3. On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
  4. In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
  5. Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.

Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.


Sufganiyot - The Vegan Rhino

Spooky Spider Peanut Butter Cookies

Spooky Spider Peanut Butter Cookies - The Vegan Rhino

Spooky Spider Peanut Butter Cookies - The Vegan Rhino 

These creepy crawlers are a fun treat to make for Halloween by using vegan peanut butter cups as the base and melted chocolate to create the legs. Peanut butter cookies have always been a go-to cookie since they are easy to make and delicious. With the added chocolate and extra peanut butter, you’ll surely enjoy making these (as much as you will eating them!). Thank you to my friends at UNREAL for gifting me these cups and keeping me stocked on the most unreal candy around.

Spooky Spider Peanut Butter Cookies - The Vegan Rhino

Yield 9


3 Tbsp. vegan butter, softened

3 Tbsp. organic cane sugar

2 Tbsp. light brown sugar, packed

1/8 tsp. Himalayan pink salt

3 Tbsp. peanut butter

1/4 tsp. vanilla extract

2 tsp. oat mylk

1/2 cup flour + 2 tsp. organic all-purpose flour

1/4 tsp. baking soda

9 UNREAL peanut butter cups, unwrapped

1/3 cup non-dairy semi-sweet or dark chocolate, melted



  1. Preheat oven to 375 degrees F.
  2. Using a standmixer, combine softened butter, sugars, salt, peanut butter, and mix until light and fluffy. Mix in vanilla and oat mylk.
  3. Sift together flour with baking soda. Combine to wet ingredients and mix until dough forms. Shape dough into 9 balls and place in a lightly greased muffin pan.
  4. Bake for about 11 minutes and remove from oven. Allow cookies to cool for 3 minutes before placing UNREAL cups on each cookie. Cool in refrigerator completely.
  5. Place melted chocolate in a piping bag and cut a small hole. Make 54-60 legs in the shape of a 7 on a parchment lined baking sheet. Place the sheet in to the refrigerator until chocolate sets. Save remaining chocolate for piping the legs on to the cookies.
  6. Remove cookies from refrigerator, apply 3 drops of chocolate on sides of cookies to stick 3 spider legs on. Refrigerate as you work to help chocolate keep legs in place.
  7. Serve and enjoy!


Chef’s tip: Make sure to work fast! When applying the legs to the cookies, make sure to get them stuck and into the fridge so they can cool quickly to set. It’s best to work in small batches of three and allowing the legs to re harden in fridge periodically.

Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Raspberry Jam Thumbprint Cookies - The Vegan Rhino Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Raspberry Jam Thumbprint Cookies - The Vegan Rhino 

Yield 21


3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino


  1. Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
  2. In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
  3. In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
  4. Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
  5. Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
  6. Serve or store in an airtight container on the counter for up to 1 week.


Chef‘s tip: These cookies are delicious with this strawberry jam!

Coffee-Banana Marble Bread

Coffee-Banana Marble Bread - The Vegan Rhino

Coffee-Banana Marble Bread - The Vegan Rhino 

This awesome banana bread is a mixture between coffee cake and marble loaf, two of my favorite things! Banana bread is the best when you have some bananas that are a bit too brown and mushy. Usually when I make a loaf, I always add an extra banana to the mixture for extra flavor and moistness. This is a great breakfast idea or mid-afternoon snack for busy days.

Coffee-Banana Marble Bread - The Vegan Rhino

Yields 10 slices


4-5 ripe bananas, mashed

1-1/2 cup Organic King Arthur All-Purpose Flour

1 cup organic cane sugar

1/2 cup dairy-free butter

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water

1 tsp. baking soda

1/2 tsp. Vitacost Himalayan Pink Salt

1-1/4 tsp. coffee extract

1 Tbsp. Cocoa powder


  1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
  2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
  3. In separate mixing bowl, sift flour, baking soda and salt.
  4. Slowly combine dry and wet ingredients until fully incorporated. Add coffee extract and stir until just combined—do not overmix.
  5. Remove 1 cup of batter and place into a small bowl. Add cocoa powder and mix until smooth.
  6. Pour batter into greased starting with the vanilla batter. Alternate layers between the two until all the batter is gone. Using a knife, give a few swirls to move the batter around.
  7. Bake for 1 hour or until golden brown. When ready, remove from oven and let cool completely.
  8. Serve immediately or store in an air tight container.


Chef’s tip: Like your banana bread on the moist side? Add 1-2 more bananas to the batter and bake for an extra 5-10 minutes.

Coffee-Banana Marble Bread - The Vegan Rhino

Fluffy Dinner Rolls

Fluffy Dinner Rolls - The Vegan Rhino

Fluffy Dinner Rolls - The Vegan Rhino 

Dinner rolls have a whole new meaning with this garlic and herb dinner roll recipe. Soft on the inside, crunchy on the outside, these fresh rolls will be on high demand in your household— I promise you. If you make these ahead of time, to last throughout the week, you can freeze them individually and bake to order!

Fluffy Dinner Rolls - The Vegan Rhino

Yield 16


1 cup oat milk, warmed to about 100 degrees F.

2-1/4 tsp. dry activated yeast

2 Tbsp. organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. water

1/4 cup vegan butter, room temperature and cubed

1 tsp. Himalayan salt

3 cups all purpose organic flour

Garlic version:

1/4 cup butter, melted

1 Tbsp. parsley, minced

3 large garlic cloves, minced

Fluffy Garlic Dinner Rolls - The Vegan Rhino


  1. In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
  2. In a stand mixer, add the yeast mixture, the remaining sugar, egg replacer, vegan butter, salt, and 1/3 of the flour. Mix on low setting till just mixed and continue process till flour is just slightly combined. When dough begins to pull away from the bowl and is slightly sticky and soft, it’s ready for kneading.
  3. Finish the dough by kneading it by hand. Once it springs back immediately after being lightly poked and doesn’t tear when you pull on it, it’s been kneaded enough.
  4. Transfer the dough to a lightly greased glass bowl and cover it for 90 minutes to proof. Punch the dough down to remove the air and form 16 rolls. Place onto a parchment lined baking sheet to rise for 1 hour, covered. 
  5. Preheat the oven to 350 degrees F.
  6. Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
  7. Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
  8. Serve warm.

Fluffy Garlic Dinner Rolls - The Vegan Rhino

Chef’s tip: For a crustier roll, place a sheet pan on the lowest rack and once you add the rolls, toss a few ice cubes and shut the door quickly.

Mandelbrot Cookies

Mandelbrot Cookies



1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour


  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
  3. Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.


Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.

Toffee Cookie Squares

Toffee Cookie Squares

Toffee Cookie Squares 

These cookies are the absolute best (especially during Christmas time)! As long as I can remember, my mother would make these cookies and they have become a yearly tradition to enjoy. My favorite part of this cookie is the shortbread  like chewy cookie with chocolate on top. It is the perfect duo and the taste is incredible.

Toffee Cookie Squares

Yield 15


1 cup vegan butter

1 cup light brown sugar

1-1/2 tsp. egg replacer + 1 Tbsp. filtered water

1 tsp. vanilla extract

1/2 tsp. Himalayan fine pink salt

2 cups all=purpose organic flour

1-3/4 cup chocolate chips

1/2 cup finely chopped walnuts


  1. Preheat oven to 375 degrees F.
  2. In a bowl, cream together the butter sugar. Stir in the egg replacer. Add the vanilla, salt, and slowly mix the flour in., 
  3. On a parchment-lined 13×9-inch pan, pat out the cookie dough into an even layer.
  4. Bake for 15 to 20 minutes. Remove from the oven and spread melted chocolate over the top, sprinkling with chopped nuts. Allow to cool before cutting into small squares.
  5. Serve or store in a container in the refrigerator to retain maximum freshness.


Chef’s tip: Sprinkle with coconut flakes.