Instead of buying canned coconut milk, make your own. It’s fast and easy, plus you know exactly what’s in it.
Thinly sliced potatoes baked to perfection in a savory, creamy, dairy-free sauce.
A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
Simply cooking rice in coconut milk instead of water adds a whole new dimension of flavor. Since coconut is a tropical fruit, coconut rice is traditional to southern Indian, southeast Asian, and Latin American cuisines.
Fresh corn is so sweet and delicious that there’s no need to cook it.
Walnut sauce, or salsa ni noci, is a classic but somewhat hard to find Italian sauce. It’s wonderful on stuffed pastas like ravioli and tortellini.
Raw cashews and rejuvelac make a delicious non-dairy, cultured buttermilk.
Thick and creamy sauce for casseroles, pasta, and veggies.
This vegan cream cheese recipe is perfect on bagels, sandwiches, or anything else that needs a creamy, mild spread.
Earthy celeriac is livened up by oniony leeks to make a wonderful fall gratin.