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About

Welcome to The Nut-Free Vegan, a resource for plant-based eaters who need to steer clear of tree nuts.

I’m Steven, a ten-year vegan and lifelong food allergy sufferer. I work as a food photographer and graphic designer, and I live in Montclair, New Jersey, with my wife and cat.

My vegan journey began with a seven-year stint as a vegetarian. That was before I knew about what happens in the dairy industry. Once I learned about that while I was reading Jonathan Safran Foer’s book, Eating Animals, I was immediately done with all animal products.

In 2017 I started this website for several reasons. First and foremost, because I believe in enacting change though positivity. So I figured that I could help to save animals by sharing recipes that are just as enticing as those with meat and dairy in them. If people could find food that is just as good without harming animals to have it, why wouldn’t they take that option? And the second reason is because I wanted to provide a resource for people like me who live a vegan lifestyle—or might be considering it—but need to keep tree nuts off their plates. It can be difficult to track down recipes like these online since things like cashews and almonds are great sources of protein for meat- and dairy-free diets. But roughly one million people in the U.S. alone suffer from these allergies (that number doubles if you include peanuts). Obviously those folks are not all vegan, but my hope is that regardless of that The Nut-Free Vegan can provide a safe space for people to come and find delicious, healthy (mostly—hey, we all need a little comfort food once in a while!) recipes they can make without the fear of an allergic reaction. And if I can convert some people to a plant-based way of living along the way, that’s even better!

Allergies suck, and you shouldn’t have to give up eating really tasty food because of them. So please take a look around the site and give some recipes a try. I think you’ll really love them. And if you need some alternatives for nut-free staples, check out my Staples and How Tos page.

Another aspect of The Nut-Free Vegan, which aligns with my belief in change through positivity, is my support of animal sanctuaries. They do important work to care for all kinds of creatures who have been neglected in any number of different ways. I am a member of several of these organizations around America, and donate 50% of all ad revenue from this site to support the cause. If you want to learn more about these amazing places, check out my Animal Sanctuaries page.

Also, The Nut-Free Vegan is on Facebook, Instagram, Pinterest, and Twitter, too. I hope you’ll follow along.

 

 

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Note: The Nut-Free Vegan uses affiliate links in some cases, which means I receive a small amount of money when you purchase through links I share.

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
About The Nut-Free Vegan




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Happy National Grilled Cheese Day! Celebrate with Happy National Grilled Cheese Day! Celebrate with this fun vegan spin on the old classic: the Hawaiian Pizza Grilled Cheese! It’s super tasty—perfect for today and any day. Recipe link in my bio.
Hi there! 👋 It’s been quite a while since I’ve posted. Turns out training for a marathon takes just about all of your effort. Who knew? But I’m back now with what I hope will be the first of consistent weekly recipes (at least until the next marathon 😂).

This one is for Baked Tofu and Baby Bok Choy. It’s SUPER simple and takes very little effort. Plus it’s totally versatile too; you can serve it with rice, with noodles, or even in a soup—whatever you’re feeling on the day. 

I used @nasoya’s extra firm tofu here because it’s non-GMO Project verified, USDA organic, cholesterol-free, gluten-free, and preservative-free. All the things I look for when buying products these days.

I’m so happy to be back sharing recipes and can’t wait to pit a few more out there in the upcoming weeks!
Happy #Veganuary! I love this month because so man Happy #Veganuary! I love this month because so many more people are trying out the vegan lifestyle. That means a lot fewer animals on plates, which is great for a whole bunch of reasons. If this is your first foray into eating this way, let me help. I’ve put together ten really easy to make, really tasty recipes to get you started. There’s something for every time of day, and if you build on this list with some of the other myriad resources out there you’ll be set for the whole month! The link to the post is in my profile.

I’m also here to help in whatever way you need, so please do DM me if you have any questions about going vegan for Veganuary. Happy eating!
Yes it’s 60 degrees in New Jersey in December 😬. But that’s still comfort food weather to me, and nothing fits the bill better than this Beefless Beef Stew with @gardein Beefless Tips—a long-time reader favorite on the NFV website. It’s hearty and totally delicious. Grab the recipe link in my profile and enjoy!
We have a wonderful ramen restaurant here in our t We have a wonderful ramen restaurant here in our town of Montclair. They offer a vegan version they is out of this world. But whenever we order from them Laura and I are equally, of not more, excited about the edamame they serve: it’s tossed in chili oil and charred. So amazing. Of course I had to take a shot at recreating it for the site and this Chili-Charred Edamame recipe was born. It’s great as either an appetizer or a snack! Check out the recipe at the link in my profile.

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