Wellington cook and bartender Laura Vincent specialises in developing sumptuous vegan recipes that can be made easily at home.
She shares recipes for toasted sunflower seed and garlic dip, black salted caramel ripple ice cream, and almond butter toffee.
Laura admits to missing butter sometimes but creates a satisfying creaminess and richness in her recipes with oil, nuts and seeds.
"I feel like since becoming vegan all I do is blend stuff up."
Toasted sunflower seed and garlic dip
After you've toasted the sunflower seeds and roasted the garlic, this dip is a breeze to make, she says.
Soaking the seeds makes them "super-super soft" so when blended up they'll be "creamy as hell".
The dip goes well with these vegan chia seed crackers.
"They're basically held together by chia seeds. I don't know how it works but they're so crunchy and good."
Black salted caramel ripple ice cream
This ice-cream takes its blackness from black tahini but if you can't find that, the pale brown version is fine, too, Laura says.
Almond butter toffee
This is a vegan take on the Dime bar, which Laura recommends dipping in Whittaker's (dairy-free) dark chocolate.
"It's buttery, man. I was real happy with that one, eh?"
Find more of her recipes in the RNZ Recipe collection.