Vdevida Blog

For a long time, being vegan felt deeply aligned with me, ethically, emotionally, and creatively. And honestly, a lot of it still does.

But for a while now, I’ve also been learning how to listen to my body with more honesty and less rigidity. So I’ve made some changes to my diet that I never thought I would make years ago. I’m no longer fully vegan.

This wasn’t a sudden decision, nor one made lightly. It came after a lot of reflection, research, conversations, and paying attention to how I actually feel physically and mentally.

I still eat mostly plant-based. I still care deeply about wellness, conscious choices, and intentional living. But I’m also learning that health can look more nuanced than labels sometimes allow.

I wanted to share this because I know some of you have followed me through my vegan journey, and transparency matters to me.

No shame to who I used to be. No shame to anyone who is fully vegan. And no shame in evolving either 🫂

We’re allowed to grow. We’re allowed to adapt. We’re allowed to choose what feels supportive for our bodies and lives…even when it changes.

With love,
Ro 🤍

With love,
Ro 🤍

#2026

This is hands down the BEST vegan eggnog 🧊🍶

Creamy, cozy, perfectly spiced, and holiday approved ✨
Save this recipe if you’re making it this season 🤍🔖

Ingredients:
• 2 cups raw cashews, soaked in boiling water for 1 hour or overnight
• 1 can coconut milk
• 1 1/2 cup dairy free milk of preference
• 6-8 tbs maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp pumpkin pie spice
• 1 pinch of salt
• Optional: 2 ounces of rum

Drain the soaked cashews and rinse well. Transfer cashews into a high-speed blender and add in all the remaining ingredients. Blend on high speed until creamy and smooth. For serving, enjoy cold, over ice, or hot by heating over medium heat until warm. Transfer remaining eggnog to a jar for storing and refrigerate. Enjoy! 😋