Cheesy Garlic Knots with Noochy Dip

These golden, fluffy garlic knots are what happens when indulgence meets plant-based perfection. With a cheesy NoochyLicious dip that’s creamy, rich, and 100% vegan, this recipe will have you questioning why dairy was ever a thing.

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Cheesy Garlic Knots with Noochy Dip

These golden, fluffy garlic knots are what happens when indulgence meets plant-based perfection. With a cheesy NoochyLicious dip that's creamy, rich, and 100% vegan, this recipe will have you questioning why dairy was ever a thing.

Ingredients

For the knots:

1 pound pizza dough (store-bought or homemade)
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp chopped parsley
1 tbsp salt

For the Noochy Dip:

1/2 cup NoochyLicious flakes
1/2 cup unsweetened vegan milk
1 tbsp lemon juice
1/2 tbsp garlic powder
Salt to taste

Instructions

Preheat oven to 400°F (200°C).
Roll out the dough, slice into strips, tie into knots, and place on a baking sheet.
Mix olive oil, garlic, parsley, and salt, then brush over the knots.
Bake for 12-15 minutes until golden.
For the dip, whisk NoochyLicious flakes, vegan milk, lemon juice, garlic powder, and salt in a small saucepan over low heat until warm and creamy.
Serve warm knots with the dip.

Crispy Cauliflower Bites + Noochy Ranch

Addictive. Crunchy. Gone in seconds. These cauliflower bites are the kind of snack you swear you’ll share… and then don’t. The Noochy ranch dip is cool, creamy, and cheesy enough to deserve its own fan club.

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Crispy Cauliflower Bites + Noochy Ranch

Addictive. Crunchy. Gone in seconds. These cauliflower bites are the kind of snack you swear you'll share… and then don’t. The Noochy ranch dip is cool, creamy, and cheesy enough to deserve its own fan club.

Ingredients

Cauliflower Bites

1 small head cauliflower, cut into florets
1/2 cup flour
1/2 cup water
1 tsp garlic powder
Salt and pepper
1 cup breadcrumbs

Noochy Ranch Dip

1/4 cup vegan mayo
1 tbsp vegan milk
2 tbsp NoochyLicious
1/2 tsp garlic powder
1/2 tsp dried dill
Salt to taste

Instructions

Preheat oven to 425°F. Line a baking sheet.
Mix flour, water, garlic powder, salt, and pepper into a batter.
Dip florets into batter, then coat with breadcrumbs.
Bake 25–30 minutes until golden and crispy.
Mix dip ingredients in a bowl. Serve alongside hot bites.

Bubbly Vegan Margherita Pizza

Pizza night just got an upgrade. With a crispy crust, rich tomato sauce, fresh basil, and that signature stretchy cheese melt from MozzaLicious, this Margherita pizza could make any delivery joint nervous.

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Bubbly Vegan Margherita Pizza

Ingredients

1 pizza dough (store-bought or homemade)
1/2 cup pizza sauce
1/2 cup MozzaLicious + 1/2 cup vegan milk
Fresh basil leaves
Olive oil

Instructions

Preheat oven to 475°F.
Stretch out dough and place on pizza stone or sheet.
Spread sauce evenly.
Sprinkle with more MozzaLicious.
Mix MozzaLicious with vegan milk and spoon over sauce.
Bake 12–15 minutes until bubbly.
Drizzle with olive oil and add fresh basil before serving.

Broccoli Cheddar Soup in a Bread Bowl

Nothing says cozy comfort like broccoli cheddar soup — and this vegan version does it even better. Creamy, cheesy, and loaded with flavor, it gets a serious upgrade when served in a warm, crusty bread bowl. One spoonful and you’ll wonder why you ever bothered with dairy.

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Broccoli Cheddar Soup in a Bread Bowl

Ingredients

1 tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1 small head of broccoli, chopped into small florets
1 small potato, peeled and diced
2 cups cups vegetable broth
1 cup cup unsweetened vegan milk
1/2 cup NoochyLicious
Salt and pepper, to taste
Bread bowls (store-bought or homemade)

Instructions

In a pot, sauté onion and garlic in olive oil until soft.
Add potato and broccoli. Cook for 3–4 minutes.
Add broth, bring to a boil, then simmer until veggies are soft (15 minutes).
Blend half the soup for a creamier texture.
Stir in vegan milk and NoochyLicious. Simmer 5 minutes.
Season to taste and serve hot in bread bowls.

Cheesy Vegan Stuffed Shells

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Cheesy Vegan Stuffed Shells

These stuffed shells are a cheesy miracle — rich, creamy, and bubbling with MozzaLicious magic. You won’t believe it’s vegan. Or that you made them in under 30 minutes.

Ingredients

Cauliflower Bites

12 jumbo pasta shells, cooked
1 cup vegan ricotta or tofu
1/2 cup spinach, chopped
1/4 cup MozzaLicious
Salt, pepper, garlic powder
Extra MozzaLicious to top

Instructions

Preheat oven to 375°F.
Mix ricotta, spinach, MozzaLicious, and seasoning.
Stuff each shell and place in a baking dish with marinara.
Sprinkle with more MozzaLicious.
Bake 20–25 minutes until bubbling. Serve hot.

Cheesy Tacos with Zesty Vegan Sour Cream

Bold, spiced tofu tikka meets a cool and creamy Vegan Sour Cream drizzle in this fusion wrap that’s perfect for lunch, dinner, or meal prep.

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Cheesy Tacos with Zesty Vegan Sour Cream

These tacos are loaded with plant-based flavor: bold vegan cheese, spiced veggies, and a tangy swirl of zesty Vegan Sour Cream to tie it all together.

Ingredients

1 cup mixed sautéed veggies (like peppers, onions, zucchini)
1/2 cup NachoLicious + 1/2 cup vegan milk
1/2 cup Vegan Sour Cream (2 parts vegan milk + 1 part water)
Corn or flour tortillas
Shredded lettuce & avocado (optional)

Instructions

Heat your veggies and cheese sauce separately.
Warm tortillas and fill with veggies, cheese sauce, and toppings.
Finish with a swirl of zesty Vegan Sour Cream.
Fold and bite in. It’s taco night — vegan style.

Cheesy Garlic Knots with Noochy Dip