Order my new cookbook! CLICK HERE!
 
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My secret vegan meal prep weapon!

A comprehensive guide to making the best Cashew Cream! Includes tips on achieving a creamy texture every time, figuring out the right liquid ratio, five different flavor variations, and plenty of ideas for how to use cashew cream in your everyday cooking and meal prep.

 
 
 

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Hi there! I’m Nisha.

I’m a vegan food blogger and photographer, self-taught chef, and author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (June 2019, Avery/Penguin Random House).

After graduating from Harvard Law School and working as a lawyer for four years, I turned in my casebooks for cookbooks and turned my lifelong dream of working in food into a reality. I began Rainbow Plant Life in 2016 as a platform to share mouthwatering vegan recipes that are nutritious, vibrant, and beautiful.

Here you’ll find colorful, delicious, even indulgent vegan recipes that will nourish your mind, soul, and body and inspire you to eat more plants. You’ll also find a mix of resources and informative videos on veganism, cooking, living a healthy and rewarding lifestyle, and improving your photography.

Whether you’re here for the recipes, vegan lifestyle tips, health and happiness strategies, or photography resources, I hope you’ll find some inspiration to live a vibrant, rewarding, and delicious life.

 
 
 
 

Explore The Blog 

Colorful, delicious, even indulgent vegan recipes that will nourish your mind, soul, and body and inspire you to eat more plants!