As many vegan bloggers before me, I have discovered the magic that is cashew ricotta. Creamy, savory cashew cheese between layers of soft pasta and marinara…I don’t think there’s anything that could make me happier. If I’m being absolutely honest, I only had ricotta once before switching to a vegan lifestyle, but I definitely don’t think I’m missing out on anything.
I love making lasagna because it’s a meal that lasts for days and tastes even better as leftovers. I always used lasagna noodles that require boiling in the past, but we switched to the no boil kind and it makes this meal that much easier.
Like most everything I make, I like to change up the vegetables in this. My only consistency is the spinach and ricotta. Try it with roasted red peppers and portobello mushrooms, or sundried tomatoes and caramelized onions.
I made these turtles as a present for my family last year on Christmas and they requested I make them again this year. And by requested, I mean demanded. But I was happy to oblige because these are delicious and I get to opportunity to taste test them before the big day.
I’m a huge fan of rich, chewy caramel, but it’s hard to find a vegan version that compares to the non-vegan kind. Cocomels are the only ones I’m aware of, although there could be more. I used this same caramel recipe in my birthday dacquoise, but it’s originally from Fork and Beans. If you’ve never made homemade caramel before, here’s a disclaimer: it’s easy to screw up. Trust me, I’ve screwed it up multiple times and I have made this recipe a LOT.
A few tips for your success include:
- low and slow is the way to go. Don’t try to heat it too fast, because it will burn to the bottom of your pan and ruin it forever. Not like I’ve had experience with that.
- use parchment paper in the pan. Aluminum foil and wax paper will not work. You’ll end up peeling them off the caramel while trying to salvage any bits of caramel and it’s just really messy. Seriously, I haven’t done this a few times either.
- don’t try to use an immersion blender if the emulsion breaks. Caramel is hot. Like over boiling temperature hot. If you stick a blender in it, it’s going to splash onto your arm and burn you. Definitely don’t try this. See the first tip on how to avoid the emulsion breaking.
- don’t expect it to be as firm as non-vegan caramel. Unless you have a candy thermometer, it might get firmer. I haven’t been able to successfully get it that firm. Let me know if you do.
Rich, creamy, luscious, thick cheesecake. On top of a salty pretzel crust and drizzled with blueberry sauce.
Another one of those recipes that I have never even attempted before going vegan, yet worked out perfectly. I’ve been intrigued with New York style cheesecake for a while now, but most recipes call for a massive amount of eggs to set the texture. Before now, I would have never been able to replicate them. But yet again, VeganEgg to the rescue! Since VeganEgg sets at higher heats, it works perfectly in this custard-style application.
This recipe is so ridiculously easy that I’m considering making another cheesecake tomorrow. Two cheesecakes is not a problem, right? Not in this household.
When I first discovered aquafaba, I made several attempts at creating a perfect brownie. 5 to be exact, within the span of a week. Unfortunately, aquafaba doesn’t set like eggs do in baking, so it wasn’t a perfect replacer. I did find adding a little tofu to set worked pretty well and ended up with dense gooey brownies, but I knew I could improve.
And then came the VeganEgg. That’s right, this recipe is going to require a hard to find ingredient. In fact, you may have to order it online (Amazon and Vegan Essentials carry it.) Sorry about that, but I promise you it’s worth finding! The VeganEgg will perform that crucial task of ‘setting’ during baking, while aquafaba helps create that desirable shiny, crispy crust. You can read my review of VeganEgg here.
One of the keys to brownie perfection is cooling time before cutting. You can even speed this up by tossing them in the freezer. If you cut them too early, that nice crackly crust will tear, leaving you with jagged edges and crumbles. If that doesn’t matter to you, feel free to eat them up while they’re still hot.
So apparently I’m a little late to this party, because people have been making mayo with aquafaba since April. Can you believe it’s only been in the past year that aquafaba has been discovered? It seems like I read about it everywhere now!
While I’m a big fan of Just Mayo by Hampton Creek, I also love to be able to make things from scratch. Tonight we’re having a fish fry with Sophie’s Kitchen Vegan Shrimp and Gardein Fishless Filets, so tartar sauce was a must. The ranch? Well, I’m saving it for pizza Friday. I know I’m not the only person who dips pizza in ranch, so stop giving me that weird look. Continue reading