Cosy Vegan is the ultimate kitchen companion for those wanting to explore a plant-based lifestyle, feel incredible and have fun along the way.

Filled with colourful, balanced meals and vegan twists on classic dishes, Liz Douglas – home cook and Instagram foodie – is here to show you how easy, quick, and comforting vegan cooking can be.

With over 100+ deliciously decadent recipes as well as time-saving tips and cooking hacks, Cosy Vegan makes it easier than ever to live a more wholesome, plant-based life.

Let’s make a yummy spread!

Healthier ‘Speculoos’ Spread

A well-loved accidentally vegan spread, made from spiced Belgian speculoos biscuits. My wholefoods version is made using roasted cashews, almonds and the same warming spices of cinnamon, ginger, clove and nutmeg. It’s still rich and decadent, but with more nutritional value.

TOTAL TIME: 25 MINUTES

MAKES 1 SMALL JAR

1 cup raw cashews

1 cup raw almonds

2 tbsp maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

2 tbsp canola or other neutral flavoured oil (optional)

INSTRUCTIONS

1. Preheat the oven to 175°C (155°C fan-forced). Spread the raw nuts evenly over a baking sheet and roast for 18–20 minutes until fragrant and lightly golden, rotating the tray halfway through so they are evenly golden. Keep an eye on them to avoid burning, as ovens vary.

2. Allow the roasted nuts to cool slightly before transferring them to a food processor or high-powered blender. Blitz on a high speed for a few minutes until they break down and start to become creamy, scraping down the sides occasionally if needed to ensure even blending. Add the maple syrup, vanilla extract, spices and a pinch of salt and continue blending until well combined and the nut butter reaches the desired consistency. Add the canola oil and blitz again if you would prefer a runnier and smoother consistency. Taste and add more syrup or spices if desired.

3. Transfer to a glass jar and store in the refrigerator for two to three weeks. Before each use, let it sit at room temperature for a few minutes to soften, or use it exclusively on toast to help make it more spreadable.

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This is a recipe extract from Cosy Vegan by Liz Douglas, founder of Glow Diaries.

ABOUT THE AUTHOR

Liz Douglas is a former meat loving country girl turned vegan recipe creator and podcast host. Food has always been a big part of her life, and she used to work as a product developer and food buyer for some of Australia’s largest food retailers.

She went vegan in 2019. She felt so inspired to experiment and recreate the flavours and textures of cheese, meat and eggs with new ingredients. At the time, she got a mostly supportive reaction from family and friends, but there were a few skeptical ones and she wanted to prove to them that she wasn’t deprived, and that vegan food could be delicious, filling and easy. So she started sharing photos of what she was eating on Instagram, and her career as a recipe creator slowly built from there..

She now has over 200,000 followers on Instagram @glowdiaries___ where she shares videos of dinner ideas, hacks and vegan twists on the latest food trends.