I used to hate making rice, until I realized that the world won't end if I ignore conventional wisdom. It's ok to remove the lid to stir during cooking and to add more water, and it doesn't even matter if there's liquid left at the end. As when cooking pasta, you can just drain whatever's left when the rice is ready.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
Rich, dense brownie crust - quick, easy, and vegan to boot.
To caramelize onions, you need to cook them for a long time in a bit of oil. The hardest part of this recipe is waiting for them to finish!
Thick and creamy sauce for casseroles, pasta, and veggies.
Save money and avoid preservatives by making homemade cashew butter.
A delicious, fluffy cultured cashew paste that can be turned into various vegan cheeses or used in place of sour cream.
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.
Not so much a sauce as a melted-mozzarella-like topping for pizza, pasta, and casseroles.