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.
Make egg- and dairy-free crêpe batter, then serve up a gourmet feast!
This is a terrific vegan parmesan "cheese" made from nutritional yeast and toasted sesame seeds.
This pie crust is made with oil, but is just as tender and flaky as a more traditional butter crust.
Vegetable stock can be used to replace the meat stock or water in just about any recipe. It adds a hint of flavor and extra nutrition to soups, risotto, and more. This very basic recipe is really just a guideline - there is no right or wrong recipe for vegetable stock. You can add just about anything.
This classic dressing is great on just about any kind of salad.
A firm, sliceable, and somewhat meltable vegan cheddar made from non-dairy yogurt.
Whether traditional, Greek, or non-dairy, good yogurt makes good yogurt cheese - and it's one of the easiest recipes around.
Firm but crumbly, somewhat meltable vegan monterey jack made from yogurt.