For many plant-based eaters, cheese was the hardest food to give up. How many people have you heard say “I would be vegan but I just can’t give up cheese!” After much trial and error, this is the recipe that makes people say “I could be vegan with this!” Yes, it’s our favorite smoky vegan …
For me, as for many vegans, cheese was much harder to leave behind than any other animal-based product. I started making vegan cheeses long before any of the now-famous books on the subject were written, and my Pinterest recipe collection has more vegan cheeses than anything else. However, I’ve rarely shared the recipes I’ve used …
This recipe is quick and can be used in many dishes. It’s a nice filling for lasagna. Makes about 2 cups. Ingredients 16 ounces extra-firm tofu, crumbled 4 garlic cloves, minced 1 tablespoon chopped oregano or 1 teaspoon dried 1 tablespoon chopped basil or 1 teaspoon dried 2 tablespoon olive oil salt to taste Method Place …
This quick nut cheeze sauce is perfect for pouring over a pizza or lasagna without any advanced preparation. 2 cups raw cashews 1 cup water 2 tablespoon lemon juice 1 tsp rice vinegar 1 tablespoon fresh basil (or 1 tsp dried) Blend all ingredients in a high speed blender until smooth. Add a bit more …
