Welcome back, friends! We’ve returned to the magical land of chocolate + peanut butter (one of our favorite places). This timeless combo has won the day YET again, this time in the form of creamy, decadent, salty-sweet vegan ice cream bars! 

They’re truly better than we ever could’ve imagined, and they just might replace your favorite store-bought bars. Just 7 pantry staple ingredients required.

Chocolate Peanut Butter Ice Cream Bars (Vegan) from Minimalist Baker →

What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!

Turn it into a satisfying plant-based meal by adding protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a feeling it’ll be your new favorite summer meal!

Sheet Pan Ratatouille with Crispy Baked Tofu from Minimalist Baker →

We’re throwing a pesto party, and you’re invited! With all the herby, savory goodness of traditional basil pesto, this CREAMY dairy-free pesto SAUCE is endlessly versatile and almost too easy. It comes together in just 5 minutes with 7 simple ingredients!

This sauce is delicious on everything from pasta to veggies and beyond. Let’s get pesto-ing! 

How to Make Creamy Pesto Sauce, Dairy-Free!

Creamy Pesto Sauce (Dairy-Free) from Minimalist Baker →

Once upon a time, in the dark streets of San Francisco, a life-changing ice cream cone was enjoyed thanks to Garden Creamery. This apricot sorbet is inspired by that fateful night, and the result is the perfect way to use up an abundance of ripe summer apricots. It’s tart, subtly sweet, and SO refreshing! 

Just 4 ingredients and simple methods (no ice cream maker) required. It’s sorbet time!

Easy Apricot Sorbet (No-Churn!) from Minimalist Baker →