Articles tagged:

vegan cheese

  1. Vegan Queso Dip

    One of my favorite things in life is hosting parties, dinners, and gatherings at home. Cooking delicious, indulgent foods that everyone loves is a big part of that. This vegan queso is so cheesy that no one ever believes it's vegan! But it is! Even better, it's healthy! The main ingredients for this dip are cashews and vegetables--much better than dairy-based dips.

    This recipe uses a cashew cream base, and nutritional yeast, tomato paste, carrots, butternut squash, and powdered seasonings bring the flavor. For texture and flavor, I included chopped tomatoes, corn kernels, and a diced jalapeño pepper (but you can use any veggies you'd like for this, or leave them out for a smooth cheesy dip).

  2. Detroit-Style Vegan Pizza

    Let me start by saying that I've never been a big fan of vegan pizzas—especially vegan cheese pizzas—because they usually just taste okay. (However, I do enjoy a veggie-topped pizza with just a little vegan cheese). That's not the case with this pizza. I am not exaggerating when I say that this Detroit-style pizza tastes phenomenal.

    Until recently, I never knew that my favorite pizza was actually Detroit-stye pizza. When I tried it for the first time at Jet's Pizza in Fort Lauderdale, I thought it was just Sicilian pizza. While Detroit-style pizza is actually a descendant of Sicilian pizza, there are a few differences. With Detroit-style pizza, the cheese goes all the way to the edges and forms a crispy browned cheese crust. The sauce is often piled on top of the cheese as well, creating a gooey blend of bread and cheese under the sauce. This "red-top" method of making pizza actually works quite well for vegan pizza, since vegan cheese tends to melt better when it's surrounded by sauce.

  3. The Absolute Best Vegan Lasagna

    Toss out that store-bought frozen vegan lasagna. Scrap all the other vegan lasagna recipes you've tried. Yes, this vegan lasagna recipe is that good.

    Before we get to the recipe, I need to mention that the flavor of a good lasagna is highly dependent on the sauce you use. So if you don't make your own, I strongly recommend that you use a high-quality sauce, like Rao's or the Silver Palate. (Although these brands are pretty expensive, I can often find one or the other on sale at Whole Foods, and I stock up when I see them).

  4. Amazing Vegan Cream Cheese Frosting

    Sometimes, I create a recipe, and even I can't believe how amazing it turned out. This frosting is one of those recipes.

    As I've mentioned in previous recipes, I used to have a cupcake business many years ago. I've been (slowly) working on creating vegan versions of my old recipes. When I created my vegan carrot cake, I wondered how I was going to recreate a cream cheese frosting to go with it. I wanted to avoid using store-bought vegan cream cheese because they vary so widely in their taste and ingredients.

  5. Vegan Stuffed Shells with Spinach and Tofu Ricotta

    When I was in college and learning to cook, the first dishes I perfected were Italian pasta dishes, like lasagna, fettuccine alfredo, and of course, stuffed shells. Stuffed shells are a delicious comfort food for me, but they're made with cheese and eggs. Fortunately, I've managed to create delicious vegan ricotta from tofu, and stuffed shells are once again on the menu in my kitchen. A little bit of flour helps to bind everything together in place of an egg.

    These vegan stuffed shells are so easy to make, they can be made any day. But they are also perfect for holidays like Christmas and Easter, or family gatherings.

  6. Easy Vegan Ricotta Cheese with Tofu

    Many times, the best recipes are complicated and time-consuming. But not this one. It's simple and comes together in 10 minutes flat! And it has the perfect balance of flavors for your favorite Italian dishes, like cannoli, manicotti, stuffed shells, and lasagna.

    I tested lots of different ingredients for this recipe, including cashews, almonds, and sunflower seeds. Ultimately, tofu was the best at recreating the mild flavor and light, crumbly texture of ricotta cheese.

  7. Vegan Baked Butternut Squash Casserole with Cashew Cheese, Pecans, and Leeks

    Back when I was first teaching myself to cook, in my late teens, one of my favorite dishes to cook was a butternut squash casserole with goat cheese. It was simple, but delicious. Today, my version of butternut squash casserole has morphed into something a little more complex, and 100% vegan. But it's the most delicious version of it that I've ever made. To get to this masterpiece, I took some inspiration from this Epicurious (non-vegan) recipe, and this recipe from Oh She Glows.

    This butternut squash casserole recipe is perfect for Thanksgiving or Christmas dinner, or you can make it any time. It works as a side dish, but it's also great as a main course.

  8. Cranberry and Cashew Goat Cheese Crostini A Vegan Holiday Appetizer

    You've planned your entire Thanksgiving feast. But did you plan on what you and your family are going to snack on while Thanksgiving dinner's being prepared? In years past, we've snacked on my delicious spinach & artichoke dip. This year, I'm adding vegan cranberry and cashew goat cheese crostini! (This recipe is also a great option for holiday parties.)

    The most time-consuming portion of these crostini is the cranberry sauce, but that can be made ahead. (You could also double or triple up the cranberry recipe and serve the cranberry sauce along with Thanksgiving dinner). Then, when you're ready to serve, you can just toast the baguettes for 4 minutes under the broiler, and assemble the crostini!

  9. Vegan Disney World Dining On A Budget A Review of Disney's Newest Plant-Based Offerings

    Back in October 2019, Disney World announced new plant-based offerings all throughout its parks and resorts. I couldn't wait to try them, so I saved up my coins and headed to Disney earlier this year (pre-COVID). Together with a friend, we sampled vegan eats and treats throughout all four parks. Over three days of dining, we each kept our food spending under $70! Here's a list of what we ate, and what I thought about it.

    I cut costs by bringing my own water flasks to the parks to avoid buying bottled water throughout the day. It does add weight to your bags, especially in the morning when the flasks are full, so you'll have to decide if that's worth the savings. I also brought breakfast foods to eat in the hotel before heading to the parks. At Disney World, I shared almost every dish with my travel partner, so we got to sample twice as many foods!

  10. Vegan Spinach and Artichoke Dip A Healthy Recipe that Tastes Indulgent

    I don't know about you, but spinach dip was one of my favorite indulgences before I went vegan. For me, it's associated with lazy Sundays watching football with my friends, eating only the yummiest and unhealthiest of appetizers.

    Like so many of my other recipes, this one came about after I tried other people's recipes and was met with disappointment. So I created the most deliciously creamy, cheesy vegan spinach dip... and then I ate the whole pot of it in several days. I decided to get on the scale to see the damage I'd done with my overindulgence. To my shock, I had lost 3 pounds. Now I'm not saying this is a miracle recipe, but... it might be. It tastes sinful, but the ingredients are actually fairly healthy. So go ahead and indulge, guilt-free!