This is the best tasting “cheese” recipe I’ve found so far. It’s good for drizzling over pasta for a light mac-and-cheeese, over french onion soup, and for dipping. See the notes for how to customize it for different dishes. Ingredients 1/4 cup raw cashews softened (see instructions) 1 1/4 cup unsweetened plant-based milk , hot… Read More Savory Cheese Sauce

Ingredients 2 cups (250 grams) all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 1/4 cups dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher—double-check the ingredients if you want to make sure they’re vegan) 1/2 cup (100 grams) sugar 1/2 cup (110 grams) packed… Read More Chocolate Chip Cookies

Ingredients 2 big onions, chopped 6 cups of root vegetables – combine at least two of the following: peeled and diced carrots, peeled or unpeeled diced potatoes (russet, yukon, or red), diced sweet potatoes, diced parsnip or rutabaga) 5+ cloves minced garlic Fresh thyme (around 1 ½ – 2 teaspoon minced) 1 to 1 ½… Read More Vegetable Pot Pie

Ingredients 1 1/4 c flour 1 c cornmeal (course is better) 2/3 c (or less) sugar 1 T baking powder 1 t salt 1 1/4 plant milk (I use oat) 1/3 canola or other neutral veg oil Instructions Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan or a… Read More Cornbread

Danny outdid himself with a delicious vegan mousse for Christmas dinner. Recipe from The Minimalist Vegan.