4 Fantastic Après-Ski Treats
At least half of the joy skiing is the après: crackling fires, bubbling tubs, soul-warming drinks, and delicious snacks. So we’ve given our four favorite ski recipes the goop treatment—creating the creamiest-ever Vegan Cashew Tomato Soup, open-faced Cheddar and Horseradish Tartines with Dijon mustard and chives (you can also make these gluten-free), Coconut-Butter Hot Cocoa, and Liège-Style Spelt Waffles made with coconut sugar for nutty sweetness. Untie your boots, shed a layer, and get straight to the good part.
Vegan Cashew Tomato Soup
This soup is so creamy and cozy, it’s hard to believe it’s vegan.
Cheddar and Horseradish Tartines
This killer combination is brilliant on gluten-free bread, too.
Coconut-Butter Hot Cocoa
Coconut milk and coconut butter make this hot chocolate creamy and rich without the dairy.
Liège-Style Spelt Waffle
Liège-style waffles are very special but can require a ton of work (and a lot of sugar). Our easier, less-sweet riff combines spelt flour and coconut sugar for nutty sweetness.
