This creamy, plant-based Meatball Alfredo is a rich and satisfying take on a classic comfort food, Fettuccine Alfredo. Instead of heavy cream and butter, this recipe uses a nutrient-packed cashew Alfredo sauce for the same luscious texture without the excess saturated fat.
Paired with store-bought plant-based meatballs, it’s high in protein, fiber, and healthy fats while being simple to make. Perfect for a quick weeknight dinner, meal prep, or a cozy meal the whole family will enjoy, this dish is a flavorful and nourishing option everyone will love.
Why I Love This Recipe
Creamy & Satisfying: Delivers the same velvety texture as classic Alfredo with less fat!
Nourishing Ingredients: Made with whole foods, high in protein, and fiber supporting gut health.
Versatile: You can prep the sauce ahead for…
This recipe, Vegan Alfredo with meatballs
Creamy Cashew Alfredo with broccoli grain bowls
Or even a Dairy-Free, lower fat version of Chicken Alfredo
My Favorite – This is an Easy Weeknight Meal: Simple to make, perfect for meal prep, and great for the whole family.
Tools Needed for Meatball Alfredo
Blender or food processor: Blends the cashew Alfredo sauce until smooth.
Saucepan: Cooks the pasta of choice.
Skillet or sauté pan: Sautés onion and garlic, heats the sauce.
Small bowl: Soaks cashews to soften them.
Measuring cups and spoons: Ensures accurate ingredient portions.
Wooden spoon or spatula: Stirs the sauce and pasta.
Tongs: Tosses pasta with the sauce.
Strainer or colander: Drains cooked pasta.
Ladle or spoon: Mixes and serves the sauce.
Ingredients
This plant-based Alfredo focuses on plant-based ingredients that offer flavor, nutrition, and a creamy texture without dairy.
For the Dairy-Free Alfredo Sauce
A cashew-based sauce creates the same velvety texture as traditional Alfredo while packing in extra protein, fiber, and heart-healthy fats. For more on this recipe, check out this article, Plant-Based Alfredo Recipe.
Raw Cashews (¾ cup): Soaked overnight or in hot water for at least 30 minutes to soften. This helps create a creamy consistency while adding plant-based fats that support satiety.
Unsweetened Soy Milk (1 ½ cups): Naturally high in protein, making the sauce more filling and balanced compared to traditional Alfredo.
Nutritional Yeast (3 tablespoons): Adds a cheesy, umami-rich flavor and is a great source of vitamin B12, an important nutrient for plant-based eaters.
Lemon Juice (2 tablespoons): Provides brightness, balancing out the richness of the sauce. Also contains vitamin C, which helps enhance nutrient absorption.
Chopped Onion (1 medium): Cooking fresh onion in olive oil enhances the depth of flavor while providing prebiotic fiber for gut health. It also adds body and texture to the sauce.
Minced Garlic (4 cloves): A key component of Alfredo’s bold flavor. Garlic also contains allicin, a beneficial compound linked to heart health. For a milder taste, substitute with 1/2 – 1teaspoon garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): A heart-healthy fat that enhances the flavor and richness of the sauce while helping to soften the onion and garlic.
Pasta Water, Water, or additional soy milk (as needed): Used to thin the sauce to the desired consistency.
For the Plant-Based Meatballs
1 package store-bought plant-based meatballs: Choose a brand with at least 10g of protein per serving for a well-balanced meal. Look for meatballs made from lentils, chickpeas, soy, or pea protein. I chose Trader Joe’s Meatless Meatballs for this recipe.
For the Pasta
Whole wheat, gluten-free, protein+, or zucchini noodles: Whole wheat pasta offers fiber and a heartier texture, gluten-free works for dietary needs, protein+ works for those trying to bump up the protein, and zucchini noodles provide a low-carb alternative. I often prefer Barilla Protein+ Pasta for my pasta recipes.
Step-By-Step Instructions For This Dairy-Free Alfredo Recipe
Make the Creamy Cashew Alfredo Sauce
Soak the Cashews for a Smooth Texture
Soak cashews overnight or in hot water for at least 30 minutes. Drain and set aside. RD Tip: Boiling water works in a pinch—soak for 30 minutes.
Sauté Onion and Garlic for Flavor
Heat olive oil in a large skillet over medium to medium-high heat for 1 to 2 minutes. Sauté onion for 3 to 5 minutes until soft. Add garlic and cook for 1 minute. Remove from heat. RD Tip: Adding garlic separately prevents burning.
Blend the Ingredients into a Creamy Sauce
Blend soaked cashews, soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, and black pepper until smooth. Adjust seasoning as needed. RD Tip: Thin with water, whole milk, or soy milk, one tablespoon at a time.
Assemble the Meatball Alfredo
Cook the Meatballs and Pasta to Perfection
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
If you prefer, you can use homemade meatballs instead. I love how convenient plant-based meatballs are for quick, easy meals, making this dish perfect for busy weeknights.
Combine the Ingredients and Serve
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed. Stir in meatballs and heat for another 2 to 3 minutes.
Serving and Customization Ideas
Serving Suggestions
Pair with roasted garlic broccoli or a side salad for added fiber and freshness.
Sprinkle with red pepper flakes for a subtle heat.
Garnish with extra fresh cracked pepper or chopped herbs such as parsley, chives, or basil.
Top this creamy Alfredo sauce recipe with vegan or even regular parmesan cheese.
Customization Options
You can customize this meal for family dinner. If using premade meatballs from the freezer you can grab plant-based, chicken, or whatever flavorful meatballs your family members prefer.
Make It Higher in Protein:
Use chickpea, or lentil-based pasta, or a protein+ pasta instead of traditional pasta.
If you eat meat, use turkey meatballs, ground chicken meatballs, or Swedish meatballs. I also love this recipe with ground turkey and mushroom meatballs.
Make It Gluten-Free:
Swap regular pasta for gluten-free pasta, such as chickpea, quinoa, or rice pasta. You can even use zucchini noodles or spaghetti squash.
My Favorite – More Veggies!:
For this recipe, I served it with a side of roasted broccoli, but I often add extra veggies right into the pasta. Zucchini noodles or spaghetti squash blend seamlessly with the fettuccine, twirling together for a perfect bite. I also love tossing in sautéed mushrooms, baby spinach, or roasted red peppers, they add flavor, texture, and extra nutrients without overpowering the dish.
Storage and Meal Prep Tips
Make-Ahead Meal Prep
Prep the sauce in advance: Store in the fridge for up to 4 days or freeze for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Cook extra meatballs: Double the batch and freeze for easy meals. They work great in pasta, grain bowls, or sandwiches.
Pre-portion for grab-and-go meals: For easy grab-and-go meals, pre-portion the pasta, sauce, and meatballs together in airtight containers for a quick and convenient meal.
Reheating Tips
For the Alfredo sauce: Warm over low heat, stirring in a splash of soy milk, broth, or heavy whipping cream (if not dairy-free) to restore creaminess.
For pasta and meatballs: Reheat gently in a skillet with a little broth or water to prevent drying out.
Leftover Ideas
Meatball subs: Toss leftover meatballs with red sauce and serve on a toasted bun with dairy-free cheese.
Italian wedding soup: Add to a veggie-packed broth with greens and pasta.
Cashew Alfredo grain bowl: Drizzle sauce over quinoa, roasted vegetables, and chickpeas.
This recipe is perfect for meal prep, making it easy to enjoy a quick and nourishing meal anytime.
FAQs: Your Meatball Alfredo Questions Answered
What’s the best plant-based milk for Alfredo sauce?
Oat milk is the creamiest option, while, my favorite, unsweetened soy milk provides extra protein.
Can I make this nut-free?
Yes, substitute cashews with blended tofu or sunflower seeds for a similar creamy texture.
What’s the best pasta for Meatball Alfredo?
Fettuccine is classic, but penne, spaghetti, linguine, or even rotini work well.
Final Thoughts
This plant-based Meatball Alfredo delivers the same creamy richness as traditional Alfredo, without dairy or excess fat. By using cashew-based sauce, a high-protein pasta, and a high-protein plant-based meatball, this dish is both nourishing and satisfying.
It’s perfect for weeknight meals, meal prep, or special occasions, offering comfort food without compromise. Pair it with your favorite veggie like roasted broccoli or a side salad for more micronutrients and fiber.
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2 tbspwaterfor thinning - adjust as needed to reach desired consistency
16ozplant-based meatballs
12ozfettuccini
Instructions
For The Cashew Alfredo
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Meatball Alfredo Assembly
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, per package instructions.
Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed.
Stir in meatballs and heat for another 2 to 3 minutes. Serve immediately.
Notes
Sauce Recipe Yield: Approximately 2 cupsServing Size: ½ cup per serving (yields 4 servings of Cashew Sauce total)Nutrition facts are estimated and may vary based on ingredients used and portion sizes.
This bold and tangy horseradish aioli is about to become your new favorite condiment. This wonderful dip and sauce is creamy, garlicky, and has just the right amount of heat.
Whether you are spreading it on sandwiches, drizzling it over roasted veggies, or using it as a dip, this easy homemade horseradish mayo takes everything up a notch.
Why You’ll Love This Recipe
Quick and easy: Mix it in 5 minutes
Versatile: Use it as a dip, spread, or drizzle
Customizable: Adjust the heat and tang to your taste
Budget Friendly: A Cheaper way to enjoy your favorite creamy horseradish aioli from the grocery store.
Why I Love This Creamy Horseradish Sauce Recipe
When I first made this homemade horseradish mayo, I was looking for a way to add bold flavor to roasted Brussels sprouts during the winter. It turned out to be the perfect flavor booster, not just for veggies but also for sandwiches, burgers, and grain bowls.
One of my go-to lunches is a turkey and cheddar sandwich with horseradish aioli on sourdough:
Thick slices of sourdough bread
Deli turkey and sharp cheddar
A big handful of fresh spinach or arugula
A generous spread of horseradish aioli
Freshly cracked black pepper
It is simple, satisfying, and adds the perfect kick.
Equipment Needed For This Recipe
Choose one of the following methods based on your preference:
By Hand:
Mixing bowl: For combining ingredients
Whisk or spoon: To mix the aioli until smooth
With a Food Processor:
Food processor: For a smoother, emulsified texture
Additional Tools:
Garlic press (optional): For finely mincing fresh garlic if mixing by hand
Measuring spoons: To ensure accurate ingredient portions
Airtight container: For storing leftovers in the refrigerator
Both methods work well, with the food processor creating a smoother consistency and the hand-mixed version offering a slightly more textured result.
Ingredients in Homemade Horseradish Aioli
Mayonnaise: Store-bought or homemade. Make this sauce vegan by using a vegan mayonnaise.
Fresh Garlic: Freshly minced for extra flavor, option to use garlic powder instead
Prepared horseradish: Drained (or use fresh horseradish root)
Fresh Lemon juice: Fresh is best, but bottled works too
Dijon mustard: Adds depth and tang
Kosher salt and black pepper: To taste
How to Make Horseradish Aioli
In a small bowl, mix mayonnaise, horseradish, garlic, lemon juice, and Dijon mustard.
Taste and adjust the flavors by adding more horseradish for heat, extra lemon juice for brightness, or more salt and pepper.
Refrigerate for at least 15 minutes to let the flavors meld.
Store in an airtight container in the fridge for up to a week.
Make-ahead tip: The flavors deepen over time, so it is even better the next day.
Variations and Customizations
This recipe is flexible. Try these variations:
Extra garlicky: Add more minced garlic or garlic powder
Creamier, and milder: Omit the lemon juice
Thicker: Use Hint Of Lemon, a dehydrated lemon powder. It will add the lemon snap without the extra liquid for a thick and creamy sauce.
Spicy kick: Add a pinch of cayenne or a dash of hot sauce
Sweeter balance: Stir in a teaspoon of honey or maple syrup
What to Serve with This Easy Horseradish Aioli Recipe
This zesty, creamy aioli pairs well with many dishes.
Use it as a
Burger sauce: Slather it on veggie or beef burgers
Wrap sauce: This is the perfect sauce over a fresh veggie or grilled protein wrap
Grain bowl topping: Adds richness to bowls with quinoa, rice, or farro
Salad dressing: Thin it out and drizzle over hearty greens
Creamy Dip for Onion rings, French fries and veggies: Perfect with sweet potato fries, roasted root vegetables, or air-fried Brussels sprouts
Protein booster: Serve with grilled chicken, fish, tofu, or tempeh. One of my favorite ways to eat this sauce is with some chicken fingers or plant based nuggets!
Drizzled Oven-roasted vegetables: Spoon this simple sauce over roasted carrots, cauliflower, or potatoes and top with fresh herbs
FAQ (Ask a Dietitian!)
What makes homemade aioli different from mayo? Aioli is traditionally made with garlic, olive oil, egg yolks, and salt, while mayonnaise uses egg yolks, vegetable oil, and vinegar or lemon juice. This recipe is a mayo-based aioli with bold horseradish flavor.
What is horseradish mayo made of? Horseradish mayo combines creamy mayonnaise with the sharp, spicy kick of grated horseradish. Prepared horseradish, which is horseradish root preserved in vinegar, works well in this recipe.
More Sauce and Dressing Recipes You’ll Love
If you love this horseradish aioli, try these next:
In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes. This sauce can be made in advance.
Tired of spending $10 or more on a green smoothie from your local café? Same! That’s why I make my own at home.
Adding greens to your smoothies boosts flavor, color, and nutrition—all while keeping costs low. I love experimenting with different greens and flavor combinations, but the best part? You can customize every blend to match your taste.
Whether you prefer mild and refreshing or bold and earthy, homemade green smoothies let you create the perfect sip every time!
More Reasons Why You’ll Love Making Green Smoothies
Easy way to get more greens: Perfect for busy days when a full meal isn’t happening.
Quick & nutritious: A simple way to boost your energy and stay on track.
Balanced flavor: Earthy greens, natural sweetness, and a tart kick.
Tastes amazing: Not just for the health benefits—I genuinely love them!
Veggie lover approved: I used to order Virgin Bloody Marys as a kid. Some things never change!
11 Healthy Greens for Smoothies
From leafy greens to fresh herbs and other green veggies, adding greens to your smoothies is a great way to boost your daily nutrition. Whether you’re looking for mild flavors or something with a bit more bite, here are my top recommendations for healthy greens to blend into your smoothies.
Leafy Greens
Leafy greens are a great option for beginners. Fresh baby spinach has a mild flavor and vibrant color, making it an easy addition that won’t overpower your smoothie.
01. Spinach or Baby Spinach
One of the easiest leafy greens to add! Most grocery stores sell frozen spinach, which is my go-to for smoothies. But if you have fresh spinach from the farmers market—or better yet, your garden—it works just as well.
02. Kale or Baby Kale
A nutrient powerhouse, kale is a great source of plant-based calcium and vitamin K. For a milder taste, opt for baby kale.
03. Lettuce Greens (Romaine, Butter, and Green Leaf Lettuce)
Have leftover lettuce in your fridge? Don’t let it go to waste—toss it into your smoothie! Lettuce is hydrating, mild in flavor, and blends seamlessly.
04. Microgreens
Microgreens are often used as a garnish, but they’re also perfect for smoothies! They have a delicate flavor and pack in extra nutrients. I get mine locally from Gorge Greens!
Fresh Herbs
05. Mint
Easy to grow in pots, mint is refreshing in smoothies, infused waters, and even cocktails or mocktails.
06. Parsley
Loaded with vitamins A, C, and K, parsley is a bright and nutritious addition to any green smoothie.
07. Basil
Think strawberry basil cooler—but in smoothie form! Try blending frozen strawberries, basil, and coconut milk. Want an extra nutrient boost? Add some frozen spinach.
08. Lemon Balm
One of my favorite plants to grow! Known for its citrusy aroma, lemon balm may help with anxiety, mood, focus, and sleep.
Other Veggies & Green Ingredients
09. Celery & Celery Tops
Instead of tossing celery tops, freeze them for veggie stock—or blend them into a smoothie for a fresh, slightly salty kick.
10. Cucumber
Not a leafy green, but still green! Cucumbers are my favorite smoothie addition. They’re mild, hydrating, and blend beautifully for a refreshing drink.
11. Matcha Powder
My first-ever green smoothie featured matcha! I love blending matcha with strawberries, soy milk, and dates—a copycat version of Smoothie King’s Matcha Man.
Other Greens to Try
Looking for more options? Try:
Beet greens
Bok choy
Swiss chard
Dandelion greens
Collard greens
Adding greens to smoothies is one of the easiest ways to boost your nutrition. So experiment and find your favorite combo!
Other Ingredients for Green Smoothies
My favorite green smoothie flavor combo is in my Green Juice Smoothie, but don’t be afraid to mix things up! Experiment with different ingredients to create your perfect blend. Here are some ideas to get you started:
Fruits & Juices
Banana – Adds creaminess and natural sweetness.
Mango – A tropical touch with a smooth texture.
Apples or Apple Cider/Juice – If you don’t like the taste of apples, you probably won’t like them in your smoothie!
Pineapple or Pineapple Juice – Bright, tropical, and naturally sweet.
Tart Cherries or Cherry Juice – A bold, slightly tangy option.
Citrus & Citrus Juice (Lemon, Lime, Grapefruit, Orange) – A zesty kick to brighten flavors.
Veggies & Boosters
Shredded Carrots – Mildly sweet and packed with beta-carotene.
Shredded Beets – Adds natural sweetness and a nutrient boost.
Ginger – A zingy, anti-inflammatory addition.
Sweeteners
Dates – Natural caramel-like sweetness with fiber.
Honey or Maple Syrup – A little goes a long way!
Creamy Add-Ins
Nut Butter – Adds richness and healthy fats.
Yogurt or Coconut Yogurt – Boosts creaminess and probiotics.
Milk (Cow’s Milk, Nut Milk, Oat Milk, Coconut Milk) – Choose your favorite for the perfect texture.
Superfoods & Extras
Protein Powder – Great for a post-workout boost.
Cacao – Adds a chocolatey depth and antioxidants.
Maca Powder – A nutty, malty superfood.
MCT Powder – Works as a shelf-stable coffee creamer, too!
Flax Meal – A great source of fiber and omega-3s.
Green Smoothie FAQ: Ask a Dietitian!
What are the health benefits of green smoothies?
The nutritional benefits of green smoothies depend on the ingredients used. Most green smoothies are packed with vitamins, minerals, fiber, and even protein, making them a great addition to a balanced diet.
Why add greens to smoothies?
Adding greens to smoothies is a personal choice! Some people enjoy them for the healthy ingredients and nutritional benefits, while others use them as a healthy breakfast or energizing snack that pair well with frozen fruit.
Personally, I love green smoothies because it is a convenient way for me to hydrate, while adding variety to my smoothies. Most of my fruit smoothies are creamy, made with milk, banana, Greek yogurt, nut butter, or MCT powder. But when I add greens, I prefer to keep things light and refreshing with citrus juice, apple juice, or water as the base.
What is the Healthiest Liquid for a Smoothie?
There is no single “healthiest” liquid for a smoothie. The best choice depends on your nutrition goals, flavor preferences, and dietary needs. Here are some nutritious options and how to use them in smoothies.
Water
A simple and hydrating option. It keeps smoothies light and refreshing without altering the flavor. Pairs well with: Berry smoothies, citrus-based smoothies, or when you want a light and refreshing drink.
Cow’s Milk
A great source of protein and calcium. It adds creaminess and makes smoothies more filling. Pairs well with: Banana, peanut butter, chocolate, or protein-packed smoothies.
Coconut Milk or Coconut Water
Coconut milk adds richness, while coconut water provides electrolytes and hydration. Pairs well with: Tropical smoothies featuring sweet fruits such as mango, pineapple, or other tropical fruits and flavors.
Nut Milk (Like Unsweetened Almond Milk)
A dairy-free, lower-calorie alternative with a mild, slightly nutty taste. Pairs well with: Smoothies with berries, ripe bananas, almond butter or other nut butters, hemp seeds, or chocolate.
Oat Milk
Naturally creamy texture with a subtle sweetness that enhances the overall texture. Pairs well with: Dessert-like smoothies with cinnamon, vanilla, chia seeds, or chocolate.
100% Fruit or Vegetable Juice
Adds natural sweetness and an extra dose of vitamin C. Choose unsweetened juice to avoid added sugars. Pairs well with: Green smoothies with spinach or kale, carrot-based smoothies, or citrus-flavored blends.
Tea or Coffee
Provides antioxidants and a natural caffeine boost. Green tea is light and refreshing, while coffee adds a bold flavor. Pairs well with: Energizing smoothies like frozen banana, cacao, and coffee with milk or mango-green tea blends.
The best liquid for your smoothie depends on your taste and health goals. Experiment with different options to find your favorite combination!
Bottom Line
Hopefully, this article gets you thinking about different ways to add greens to your diet, or even a bit more about nutrition. And, if green smoothies aren’t your thing, that’s okay!
I’ll conclude with this question, just some food for thought;
What are some of your favorite ways to eat some greens!?
Recipes and Articles
If you enjoy smoothies, check out some of my smoothie recipes!
Craving something sweet but looking for a better option? Snickers Dates are a simple, satisfying treat that combines natural sweetness, creamy richness, and a little crunch.
They make a great snack, dessert, or party treat and are always a crowd favorite. Made with just a few wholesome ingredients, they’re delicious chilled or at room temperature. Best of all, they have all the flavors of a Snickers bar without the processed sugars.
Let’s make some Snickers Dates!
5 Reasons Why I Love Snickers Dates
This is a no added sugar recipe (*not including a small amount of sugar in the dark chocolate). The dates have natural sugar and the perfect caramel-like flavor for a Snickers Stuffed Date.
Dark chocolate and majdool dates are a magical flavor combination.
This is a 5-ingredient easy recipe!
Yet, another, quick and easy “No bake” dessert that can be made into a big batch in advance.
This recipe is simply delicious, especially when topped with a bit of flaky sea salt.
The Ingredients in Snickers Dates
Dates: Medjool Dates are the base of this recipe. I like to use natural delights dates. The chewy dates are what make this recipe like a healthy snickers bar, they are similar to the yummy nougat and caramel layers. This makes snickers dates a healthier alternative to this favorite candy bar.
Crunchy Peanut Butter: Use your favorite brand of peanut butter in this date recipe. The crunchy peanut butter represents the peanuts of the Snickers Bar. You could also use creamy peanut butter in this recipe. Have a peanut allergy or other reason for not wanting to use peanut butter? You can use almond butter or cashew butter instead.
Coconut Oil: There is an option here to omit the coconut oil, but it helps the chocolate remain shiny as it cools. This makes the dates look appetizing.
Peanuts: Peanuts are a beautiful topper for these Snicker Stuffed Dates. Additionally, peanuts to define the look of these dates. I like making these Snickers Stuffed Dates alongside my Almond Joy Stuffed Dates, which I top with coconut flakes (recipe coming soon).
How to Make Dates with Peanut Butter
In three easy steps
Melt Chocolate
Place the chocolate and coconut oil in a microwave-safe small bowl.
Then, melt the chocolate in a microwave-safe bowl, first for two 30-second increments, then in 10-second intervals, stirring between. It should take about a minute and a half in total.
Using a sharp knife, remove the pit of each date and slice it in half. Once this step is complete, you will have 20 date halves.
Fill each date crevasse with a little less than 1 teaspoon of peanut butter. Continue with the remaining 19 date halves.
Place the peanut butter stuffed date in the bowl of melted chocolate. Use the rubber spatula to help coat the outside.
Place the date on your parchment paper lined cookie sheet in a single layer and sprinkle the crushed peanuts and/or some flaky salt on top of the dates.
Chill and Serve
For the final step, once all the dates are ready to go, place the cookie sheet in the refrigerator for at least 15 minutes to allow the chocolate coating to solidify. Store in the refrigerator in an airtight container for up to a week and enjoy this sweet treat all week long.
Dates: A Naturally Sweet Flexitarian Staple
Dates are one of my favorite natural sweeteners to add to plant-focused recipes. They offer a rich, caramel-like sweetness while providing fiber, antioxidants, and essential nutrients. Below, I’ll cover their origins, where they grow, the best ways to store them, their nutritional benefits, and how I love using them in flexitarian meals.
Where Do Dates Come From?
Dates originate from the Middle East, where they grow in large clusters on date palm trees.
Where Do Dates Grow?
These fruits thrive in hot, dry climates. In addition to the Middle East, dates are grown in regions like Africa, Arizona, and California.
How to Store Dates
Dried dates can be kept at room temperature for up to six months, but for long-term freshness, store them in the refrigerator for up to a year.
Why Are Dates a Great Flexitarian Ingredient?
Dates are more than just a natural sweetener. They’re packed with fiber, antioxidants, and even small amounts of protein and iron. Their natural sugars provide quick energy, making them a great addition to plant-based snacks, desserts, and even savory dishes.
If you follow a flexitarian diet, a mostly plant-based way of eating that includes occasional animal products. Dates are an easy way to add natural sweetness without refined sugar. I love blending them into smoothies, stirring them into energy bites, baking them into treats, or using them to add depth to sauces and dressings. They bring natural sweetness and a boost of nutrients to any recipe.
Microwave chocolate and coconut oil in a heat-safe bowl for 30 seconds, then in 10-second intervals, stirring until smooth (~1½ minutes total).
Stuff and Chocolate Coat Dates
Slice each date in half, removing pits (20 halves total). Fill each crevice with just under 1 tsp peanut butter.
Dip each stuffed date in melted chocolate, using a spatula to coat evenly. Place on a parchment-lined cookie sheet and sprinkle with ½ tsp chopped peanuts.
Chill and Serve
Refrigerate 30 minutes until set. Let sit at room temperature for 5–10 minutes before serving.
Notes
Chunky Peanut Butter
The amount of peanut butter may vary depending on how much is used to fill each date. Expect to use approximately ⅓ cup, but you may need slightly more or less.
Dark Chocolate
For best results, use dark chocolate with at least 80% cocoa solids. The recipe is calculated using 3.5 oz (100g) of 85% dark chocolate, but you may melt extra to ensure easy coating. If using more chocolate, note that this may slightly alter the nutrition information.
StorageStore the chocolate-covered dates in an airtight container in the refrigerator for up to one week.Nutrition DisclaimerNutrition values are based on the ingredients listed and may vary depending on the specific brands, types of peanut butter, and chocolate used, as well as any modifications to portion sizes.
This gluten-free strawberry shortcake features tender cornbread drop biscuits made with cornmeal and coconut flour. Slightly sweet and rustic, they pair perfectly with juicy strawberries and fresh whipped cream.
Instead of traditional shortcake or pound cake, this version uses cornmeal biscuits that soak up homemade strawberry sauce and complement the richness of whipped cream. Each component is versatile, drop biscuits work for breakfast or dinner, strawberry sauce is great on pancakes or yogurt, and whipped cream adds a creamy finish to any dessert.
Make extra biscuits, and you’re halfway to dessert or a sweet breakfast the next day!
Why This Recipe Works
Cornbread drop biscuits have a crisp edge, tender crumb, and subtle sweetness that pairs perfectly with juicy strawberries. The homemade strawberry sauce enhances the natural flavor of the berries, and freshly whipped cream adds a light, airy finish.
Ingredients Breakdown
Strawberry Cornbread Drop Biscuits
These biscuits bring a balance of sweetness and texture, making them a great alternative to traditional shortcake. They have a slightly crisp edge, a tender crumb, and bursts of juicy strawberries in every bite. Plus, this recipe is naturally gluten-free, using coconut flour and cornmeal instead of wheat-based flour.
Ingredient Breakdown
Cornmeal: Adds a subtle crunch and rich corn flavor. Opt for stone-ground cornmeal for a more rustic texture.
Coconut flour: A naturally gluten-free alternative that helps absorb moisture while keeping the biscuits tender.
Coconut sugar: A lightly caramel-flavored sweetener that enhances the strawberries’ natural sweetness. Can be swapped for regular sugar or another sweetener of choice.
Baking powder: Provides lift, helping the biscuits rise and stay light.
Salt: Balances the sweetness and enhances the overall flavor.
Cold butter: Adds flakiness and richness. For a dairy-free version, use plant-based butter.
Milk (or milk + vinegar): Keeps the biscuits moist while adding a slight tang. Dairy-free milk works just as well.
Eggs: Help bind the ingredients together and contribute to a fluffy texture.
optional – fresh strawberries: Add pops of natural sweetness. If out of season, thawed and drained frozen strawberries can be used.
optional – corn: A unique addition that enhances the texture and adds natural sweetness.
Shortcut Option: If making biscuits from scratch isn’t an option, store-bought biscuits work too. Choose pre-baked or refrigerated quick-bake biscuits with a light, flaky texture that can hold up to the juicy strawberries and whipped cream. Warming them before serving helps bring out their best flavor.
Since these biscuits are naturally gluten-free, they are a great option for those avoiding wheat while still wanting a classic shortcake experience.
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Strawberry Sauce
A simple, naturally sweet topping that enhances the fresh berries’ flavor without relying on refined sugar.
Fresh strawberries, hulled and sliced: Peak-season strawberries have the best flavor. If using off-season berries, macerating them with a little sweetener helps bring out their juices.
Honey or sugar: Honey adds depth and pairs well with berries, while sugar draws out juices and creates a syrupy consistency. Maple syrup is a great alternative for a plant-based option.
Lemon juice: A little acidity brightens the flavors and keeps the berries fresh and vibrant.
Shortcut:If short on time, substitute with a high-quality strawberry jam or preserves. Warm slightly in the microwave or on the stovetop for a saucier consistency.
Whipped Cream
Light, airy, and the perfect complement to the biscuit and berries.
Heavy whipping cream: Rich and creamy with a soft, fluffy texture. For a plant-based version, use full-fat coconut milk or a dairy-free whipped topping. You could use cool whip or a coconut milk whipped cream.
Powdered sugar (optional): Adds slight sweetness without making the whipped cream too heavy. Can be omitted or replaced with a touch of maple syrup.
Vanilla extract (optional): A small amount enhances the overall flavor and adds a touch of warmth.
Shortcut: Use store-bought canned whipped cream for convenience. If choosing a pre-made option, I recommend a brand with minimal ingredients like Natural by Nature Organic Classic Whipped Cream.
How to Make This Strawberry Shortcake Variation
Make the Biscuits
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs and milk. Stir in the egg and milk mixture unntil just combined, don’t overmix. Gently fold in the chopped strawberries.
Scoop 6 to 8 biscuits onto the prepared baking sheet. Bake for 15 to 18 minutes, until golden brown. Let cool slightly before serving.
Make the Strawberry Sauce
Combine sliced strawberries with honey or sugar and lemon juice in a bowl. Let sit for 10 to 15 minutes, stirring occasionally, until the strawberries release their juices.
Whip Cream
Chill a mixing bowl in the freezer for 15 minutes. Add the heavy cream, powdered sugar, and vanilla if using. Beat on medium speed for 2 to 4 minutes, until soft peaks form. Stop before it becomes grainy.
Assemble the Shortcake
Slice the biscuits in half and place the bottoms on serving plates. Spoon strawberry sauce over each biscuit and let it soak in. Add fresh strawberries for extra texture. Top with whipped cream, then place the biscuit tops over the filling. Serve immediately.
Tips for the Best Strawberry Shortcake
Choose fresh, in-season strawberries. Locally grown strawberries have the best flavor and texture. If using off-season berries, toss them with a little honey or maple syrup to boost their sweetness.
Keep the butter cold for flaky biscuits. This prevents them from becoming dense. Bake until golden brown for the best texture.
Macerate the strawberries. Let them sit with honey or sugar to draw out their natural juices, making the shortcake extra flavorful.
Make it ahead. Biscuits can be baked a day in advance and warmed before serving. Strawberry sauce keeps for up to five days in the fridge, and whipped cream can be made a few hours ahead.
Variations on This Gluten-Free Dessert
Mixed Berry Shortcake: Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a more complex berry flavor.
Citrus-Infused Shortcake: Add a teaspoon of orange or lemon zest to the biscuit dough for a bright, refreshing twist. A splash of citrus juice in the strawberry sauce enhances the berries’ natural sweetness.
Boozy Shortcake: Stir a splash of Grand Marnier or rum into the strawberry sauce, or whisk a tablespoon of bourbon into the whipped cream for a grown-up version.
Dairy-Free/Vegan: Use plant-based butter and milk in the biscuits and swap heavy whipping cream for coconut whipped cream. Maple syrup is a great alternative to honey in the sauce.
Pair with Ice Cream: Serve with your favorite vanilla ice cream for an extra indulgent dessert. I love Tillamook!
Storage Suggestions
Biscuits keep for one to two days at room temperature or up to three months in the freezer. Strawberry sauce lasts five days in the fridge, and whipped cream is best fresh but can be refrigerated for 24 hours.
This strawberry shortcake with cornbread drop biscuits is easy to make, bursting with fresh flavors, and perfect for celebrating strawberry season!
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients. Cut in cold butter until crumbly. In a small bowl whisk milk and eggs. Stir in egg/milk mixture, until just combined. Drop 6 to 8 biscuits onto the baking sheet. Bake 15 to 18 minutes until golden brown. Let cool slightly.Shortcut: Use store-bought or quick-bake biscuits. Warm before serving.
Strawberry Sauce (Or Jam)
Mix sliced strawberries, honey (or sugar), and lemon juice in a bowl. Let sit 10 to 15 minutes to release juices.Shortcut: Use warmed strawberry jam or preserves.Or use Sarah's Strawberry Sauce
Whipped Cream (Homemade or Store-Bought)
Chill a bowl for 15 minutes. Add heavy cream, powdered sugar, and vanilla.Whip on medium speed for 2 to 4 minutes until soft peaks form.Shortcut: Use canned whipped cream.
Assemble the Shortcake
Slice biscuits in half. Layer with strawberry sauce, fresh strawberries, and whipped cream. Top with the biscuit lid and serve immediately.
Notes
Nutrition Information: The nutritional content of this recipe will vary based on the specific ingredients and portion sizes used. Factors such as the type of milk, butter, sugar, and add-ins can impact calorie, fat, carbohydrate, and protein counts. I
