NEW ISSUE! The Holiday Issue (#144)

The new 2025 Holiday Issue is here, and as always, it’s filled with the best plant-based products, recipes, food trends, vegan personalities, media, and so much more. Not yet a subscriber? What are you waiting for? Subscribe now so you don’t miss a single issue.

More of what’s inside:

• Soy, almond, oat … watermelon? The next wave of vegan milks
• Scandal’s Bellamy Young on her vegan journey
• The VegNews Holiday Gift Guide
• How a New York chef built a vegan empire of restaurants
• Tara Punzone’s Baked Cashew Ricotta with Grilled Ciabatta
• Tara Punzone’s Cesare Salad
• Tara Punzone’s Macadamia Parmigiano
• Tara Punzone’s Italian Wedding Soup
• Tara Punzone’s Lasagna Pura
• Tara Punzone’s Tiramisu
• Miyoko Schinner’s Coconut Mung Bean Yogurt
• Miyoko Schinner’s Watermelon Seed Cashew Ricotta
• Miyoko Schinner’s Sour Cream
• Miyoko Schinner’s Crème Fraîche
• Chocolate Caramel Crêpe Cake
• Peanut Butter Pretzel Bûche de Noël
• Pumpkin Spice Latte Cake
• Brown Butter Delicata Squash Upside Down Cake
• Taste Test: Vegan cookies, delivered
• Restaurant review: Twelvemonth in Burlingame, CA
• A food-fueled trip to Toronto awaits
• Kraków: More vegan than you might think
• VegMedia: This season’s best new cookbooks
• 20 Reasons, 60 Restaurants why we love New York
• Vedge’s tips to mastering mixology at home