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Eat with Aleesha

This creator shares recipes for plant-based meals, focusing on vegan dishes. Their content includes tutorials for making salads, pesto, curries, and various baked goods. They also share travel vlogs highlighting vegan-friendly destinations and experiences.

Where to find Eat with Aleesha

Instagrameatwithaleesha
Followers8.3K
Avg views338
Engagement9.0%
Sourced from public data

Stats updated March 2026Stats don't look quite right?

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What kind of content does Eat with Aleesha make?

Aleesha crafts vibrant, plant-based recipes, from hearty curries to delicate baked goods, all shared through engaging Instagram tutorials. Beyond the kitchen, she transports viewers with travel vlogs showcasing delicious vegan finds across the globe. Her approachable, informative style makes exploring vegan cuisine and travel an absolute delight.

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GIANT COUS COUS RAINBOW SALAD

INGREDIENTS (add your desired quantity):
Giant cous cous
Bell peppers
Cucumber
Red onion 
Tomato 
Parsley

Dressing:
2 tbsp olive oil
Squeeze of lemon juice
2/3 gloves minced garlic (optional)
1 tbsp maple syrup
1 tbsp white wine vinegar 
Salt and pepper to taste 

Boil your desired amount of giant cous cous. Once cooked rinse with cold water to cool. Chop up all your veggies and add to a bowl along with the cous cous. Mix all the dressing ingredients and add to the bowl, mix well.

Enjoy!

#salad #saladrecipe #giantcouscous #vegan
SUN-DRIED TOMATO PESTO

INGREDIENTS 
200g of sundried tomatoes (jarred)
100g basil leaves
20g nutritional yeast
4 garlic cloves
Juice of 1/2 a lemon 
100ml sundried tomato oil from the jar (depending on how oily you want it)
70g toasted pine nuts
1/2 tsp salt

Blitz all the ingredients into a paste using a blender.

Enjoy!

#veganpesto #pesto #sundriedtomato #plantbased #veganrecipe
A quieter kind of love 馃挍
HIGH PROTEIN TOFU SALAD

INGREDIENTS

White cabbage
Red cabbage
Carrot
Edamame
Spring onion
Coriander
Tofu block (i use @tofoo)
2 tbsp cornflour
Chinese five spice
Salt and pepper to taste

DRESSING:
2 tbsp peanut butter 
2 tsp garlic paste 
1 tsp grated ginger/ginger paste
1 tbsp maple syrup
3 tbsp light soy sauce
Squeeze of lime

Add all the veggies to a bowl. Cube the tofu 
and coat with cornflour, salt, pepper and Chinese five spice. Fry the tofu until crispy and leave to cool. Mix the dressing ingredients in a bowl and combine with the veggies. Add the crispy tofu.

Enjoy! 

#tofusalad #highprotein #saladrecipe

Who is Eat with Aleesha鈥檚 audience?

Eat with Aleesha's audience is likely comprised of individuals actively seeking accessible and inspiring vegan culinary content, with a strong interest in both everyday meals and travel-related plant-based experiences. Their high Instagram engagement rate (9.03% ER) significantly surpasses benchmarks for platforms like TikTok (~3.0%), Instagram (~1.5%), and YouTube (~2.0%), indicating a highly dedicated and interactive follower base. This suggests strong intent signals for recipe discovery, ingredient recommendations, and potentially travel planning, leading to high-quality engagement through comments, shares, and saves.

Which creators are similar to Eat with Aleesha?

If you're looking for creators like this creator, you'll find them ideal for anyone seeking delicious vegan recipes, plant-based meal inspiration, and tips for vegan travel and baking.

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