Noodles of your choosing baked in a classic red sauce cut with a cheesy, alfredo-style almond-based sauce.

Chickpeas and veggies drenched in a sweet & spicy coconut Penang curry served with rice.

Classic Caesar salad served with savory sourdough croutons and crispy chicken strips

Refreshing blend of berries, banana, and orange juice that just hits the spot on a summer day (or on that one freakishly warm day we seem to have every winter, your call).

Juicy burger topped with maple soy caramelized onions, avocado, and gooey cheese all served on a perfectly toasted pretzel bun.

A cocktail so perfectly balanced that we put it in our logo — our C&C take on a classic old fashioned.

Veggie fried rice with tofu scramble, topped with a spicy & creamy Sriracha aioli

Creamy, savory, and downright nostalgic mac ‘n cheese

Super creamy all-purpose cashew cream — a great addition to any pasta dish, taco bowl, pizza, or even scones and cakes!

Our crowd-pleasing crispy tofu coated in a sticky teriyaki sauce and served over fluffy jasmine rice with mixed vegetables.

Savory, hearty, classic. The C&C take on an egg, cheese, and sausage breakfast sandwich.

Seasoned chickpeas and summer squash served over fluffy jasmine rice and topped with pickled red onions, hummus, and a yogurt dill sauce.

Crispy on the inside, savory goodness on the inside. This burrito recipe is simple, forgiving, and unbeatable.

Lovingly named after Cork & Cashews cartoonist, Simon, these nachos are loaded with just about everything you’ve ever craved in one meal — chips, cheese, seasoned grounds, veggies, guac, & lime crema.

A light, refreshing, and oh-so-creamy yogurt & dill sauce.

Refreshing and satiating blend of tropical fruits, citrus, and banana.

Picnic-style salad with chickpeas and veggies coated in a mayo-based dressing and served over cheesy sourdough bread.

A simple twist on the hearty classic: stick-to-your-bone noodles drenched in a rich, meaty, heart-warming sauce.

Medjool dates stuffed to the brim with crunchy peanut butter, dunked in a silky dark chocolate and sprinkled with sea salt flakes, served cold.

Eat it hot for a hearty, warming dinner, or let it cool, add some vegan mayo, and take it out for a picnic—pasta-salad style.