Here's an equation that you probably didn't learn at school: Tofu + chocolate = the most indulgent, velvety, healthy and low fat (but don't tell people that) chocolate mousse you've ever had! Most people would cringe at the thought of using tofu in a dessert but make all the naysayers eat their words (or better yet, some tofu chocolate mousse) with this easy dairy-free recipe. Note: no dairy eaters were harmed in the making of this dessert. They all gobbled it up none the wis

Fancy a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate ice cream that will leave you wanting more? Look no further! Ingredients: 1 bag dairy-free semi-sweet chocolate chips 300g box soft Kingland Organic Silken Tofu 1 tablespoon vanilla extract 1 cup dairy-free rice milk beverage or soymilk (or milk beverage of choice) Generous pinch salt Method: Melt the chocolate and let cool for 5 minutes. Put the tofu in a blender and process until very smooth. Add the melted, c

We come from the land down under, and we couldn't think of anything more Australian than a good old pavlova! We have adapted the traditional recipe slightly so that those who are dairy intolerant can still indulge in this true Aussie Favourite. Ingredients Meringue 1 cup aquafaba (drained from a can of chickpeas) 2.5 cups icing sugar 2 tbsp corn starch 1.5 tsp white wine vinegar 1 tsp vanilla Toppings: 2 cups Kingland Dairy Free Natural Yogurt Sliced fruits of your choice Met

Fancy a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate mousse that packs a nutrient-punch? Try this asap: Ingredients: 2 x Kingland Silken Tofu blocks (at room temperature) 1 tablespoon pure maple syrup 1 teaspoon vanilla extract 3 x 200g blocks dark Dairy free chocolate, chopped Method: 1. Blend tofu until just smooth. Transfer to a bowl. Stir in maple syrup and vanilla. 2. Place chocolate in a heatproof bowl over a saucepan of simmering water, ensuring water doesn

A 4-ingredient vegan cream cheese Frosting, perfect for cakes, cupcakes, quick breads, cookies and more! Ingredients 1/2 cup Kingland Soy Cream Cheese, softened 1/3 cup vegan butter, softened 2 1/2 - 3 cups powdered sugar 1/2 cup flour (optional for thickening | alternatively sub more powdered sugar) Instructions To a large mixing bowl, add softened cream cheese, softened butter and beat or whisk vigorously to combine. Then add powdered sugar in 1/2 cup increments until thick

This recipe is really simple and you can use your favourite fruits for the toppings! Ingredients: Crust 7-12 medjool dates, pitted (if not sticky and moist, see notes) 2 cups raw walnuts (or sub other nut, such as pecan or almond) 1/4 tsp sea salt (optional) Filling 400g Kingland Silken Tofu, patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour 1/2 tsp vanilla extract ~1/4 cup maple syrup, agave nectar or honey juice of 1 lemon (~2 Tbsp) 1 1/2

Ingredients: 400g Kingland Organic Silken tofu 1/2 tsp pink sea salt 3/4 cup coconut cream 3 Tbsp virgin coconut oil 1/4 cup raw cacao powder 1 cup maple syrup (or agave syrup) 1 Tbsp agar agar 1 vegan pie crust Vegan Cool Whip 1 Tbsp chocolate vegan sprinkles Method: 1. First bake your vegan pie crust until lightly browned. Set aside. You can use a pre-made frozen shell or make your own crust. 2. Add your soy or coconut creamer to a small sauce pan. Add

Light, cool and refreshing frozen yogurt bark topped with our fruit flavoured yogurt and fresh berries. This healthy no-cook recipe uses only four ingredients! This is a fun recipe to try with the kids… they aren’t loaded with sugar like most dairy yogurt options and they taste sensational! Give them a go: Ingredients: 1 1/2 cups Kingland Dairy Free Natural Unsweetened Greek Yogurt Berry Jam ( to spoon ) 1/4 cup strawberries 1 cup fresh blueberries Instructions: Line a rimme

Even though we are Australian based we still get into the spirit of Thanksgiving. The great thing about our #kinglandau Tofu is that it’s a bit of a magician; in this vegan pumpkin pie, the tofu stands in for the eggs so the pie filling will set. The texture is a little denser than regular pumpkin pie, and every bit as delicious. For the toasted oatmeal crust: 1⅓ cups rolled oats ⅔ cup pecans ¼ cup brown sugar ⅓ cup coconut oil melted 1 teaspoon vanilla ½ teaspoon sea salt Fo

Is it your turn to bring morning tea soon? Needing a little creative inspiration? Voila, here you have it. Coconut lemon and poppy seed muffins, they’re vegan, they’re gluten-free and most importantly they’re absolutely scrumptious! Ingredients: 1 cup buckwheat flour 1.5 cups shredded coconut 1tsp baking powder peel of 1 lemon, approx. 1 tsp ¼ cup poppy seeds 1 cup raw cane sugar/ coconut sugar 200ml chickpea water (the amount in one large can of chickpeas) ½ cup Kingland Dai