Mock Cheese and Dairy Recipes
Learn how to make delicious vegan cheeses as well as substitutions for butter, cream, milk, and eggs.
This creamy, feta-style cheese made from almonds is firm enough to cut and crumble.
Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli.
A luxurious, very creamy cheese made from cultured cashew milk.
Here’s an easy and completely vegan recipe to help you deal with your cheese cravings.
Cultured almond paste makes a terrific vegan alternative to fresh chèvre, the soft, spreadable goat cheese often sold in herb- or spice-covered logs.
A combination of tofu, herbs, and miso turns into a vegan version of herbed cottage cheese.
This vegan cream cheese recipe is perfect on bagels, sandwiches, or anything else that needs a creamy, mild spread.
Macaroni and Cheese
Finally perfected my vegan macaroni and cheese, comfort food extraordinaire.
A firm, sliceable, and somewhat meltable vegan cheddar made from non-dairy yogurt.
Melty Monterey Jack
Firm but crumbly, somewhat meltable vegan monterey jack made from yogurt.
Firm and somewhat meltable vegan mozzarella made from yogurt.
This quick recipe makes a firm and somewhat meltable vegan muenster cheese.
Not so much a sauce as a melted-mozzarella-like topping for pizza, pasta, and casseroles.
This is a terrific vegan parmesan Cheese made from nutritional yeast and toasted sesame seeds.
Whether traditional, Greek, or non-dairy, good yogurt makes good yogurt cheese – and it’s one of the easiest recipes around.
Store-bought margarine is full of chemicals and other weird ingredients. Try making your own vegan butter instead – it acts just like the real thing, and tastes similar.
Blend up cashews with water to replace cream in soups, sauces, and desserts.
Liquified cashews are a perfect substitute for milk in just about any soup, sauce, or baked goods.
It couldn’t be simpler to make this creamy vegan yogurt out of cashews and probiotic powder.
Raw cashews and rejuvelac make a delicious non-dairy, cultured buttermilk.
Instead of buying canned coconut milk, make your own. It’s fast and easy, plus you know exactly what’s in it.
Making your own soy milk takes a little time, but it’s very easy, it will last for a week in the refrigerator, and you don’t need to worry about any additives.
Cashew cream makes a rich and delicious vegan alfredo sauce.
Thick and creamy cashew béchamel for casseroles, pasta, and veggies.
Herby Wine Sauce
A creamy, herby, winey, vegan sauce.
If you don’t want to eat eggs for whatever reason but like the soft texture and pleasant taste of egg salad, try this tofu version.
When baking, you can replace eggs with ground flaxseeds.
Vegans have nothing to fear with this tofu mayonnaise.
In the mood for adorable little vegan omelettes that are super easy to make? You’ve come to the right place!
Although scrambled tofu doesn’t taste quite like scrambled eggs, it’s easy to make and can take any of the additions and toppings you’d would put in an omelette.