vegan cheese

These vegan mozzarella sticks have all the flavor of the original, and even some of the stretch, too! If you're missing this cheesy appetizer, no worries, I've got you! Just whip up a batch of my tangy, salty vegan mozzarella, coat it in a batter and seasoned breadcrumbs, and fry it! (Or bake it, your choice, but I like them fried). The mozzarella doesn't have the exact mouthfeel of original mozzarella (I have yet to find one that does), but it does stretch a little, and the flavor is really close.

This vegan parmesan cheese recipe is the perfect dairy-free substitute anytime you want to sprinkle a little grated parmesan on your meal. It has a cheesy flavor and crumbly texture that pairs beautifully with pizza, pasta, or garlic bread. And it takes just 5 minutes to make! Since parmesan has a nutty flavor, we're using almonds in this recipe (but other nuts may work as well). For a nut-free option, try using hemp seeds instead.

Although you can use almonds with the peel on, I recommend using blanched almonds for this recipe. Many people prefer blanched almonds for nutritional reasons (there are compounds called tannins in the brown outer peels which may inhibit the absorption of nutrients in the body). Using almonds without the peel will also make your vegan parmesan resemble real parmesan.

This vegan mozzarella stretches almost like real cheese, but it's also firm enough to grate into mozzarella shreds (after freezing for a bit). And it has the perfect tangy, salty mozzarella taste! This cheese is amazing for pizzas, pasta dishes like my baked ziti or lasagna, Caprese salad, or even mozzarella sticks!

You'll want to plan ahead when making this vegan mozzarella. Start making it at least two hours in advance if you plan to slice it. If you will be grating it, it's best to prepare the cheese the day before so you can freeze it overnight.

For the longest time, I never wanted to even attempt a vegan baked ziti recipe because I thought nothing could live up to the original. But after some trial and error, I was excited to learn that I was so wrong! Baked ziti is now one of my favorite vegan pasta dishes. It's the perfect dish for special occasions, but it's just as delicious for weeknight meals.

This recipe uses my homemade vegan mozzarella, which is made from raw cashews and melts and stretches like the real thing. It also uses my tofu ricotta, and the sauce is loaded with green lentils instead of meat. For an extra kick of flavor, try topping the baked ziti with vegan parmesan cheese. You may want to serve with a loaf of garlic bread, as well.

You will want to prepare your cashew cheese a few hours ahead of time (preferably a day ahead of time) to give it time to chill and firm up. The marinara sauce is a huge part of the flavor of this recipe, so be sure to use a good one, such as Rao's. You can also make a homemade marinara sauce if you prefer.

This vegan cannelloni is stuffed with tofu and spinach ricotta, immersed in a homemade marinara sauce, and topped with a creamy vegan mascarpone sauce. It's the perfect dish for a dinner party or special occasion, but it's easy enough to make any night of the week. And even picky eaters will love it!

When you make this vegan cannelloni recipe, don't forget to serve it with a side of vegan garlic bread. Or, if you're looking for more recipes for vegan pasta dishes, you might like my baked ziti, butternut squash ravioli with mushrooms, lasagna, or stuffed shells.

One of my favorite things in life is hosting parties, dinners, and gatherings at home. Cooking delicious, indulgent food 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).

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.

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).

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 recipe, I wondered how I was going to recreate a cream cheese frosting to go with it. I wanted to avoid using store-bought non-dairy cream cheese because they vary so widely in their taste and ingredients.

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; the whole family will love them.