Plant-based milk, cream, butter, and yogurt
Learn how to make delicious vegan equivalents and substitutions for traditional dairy products.
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.
It couldn’t be simpler to make this creamy vegan yogurt out of cashews and probiotic powder.
Vegan Milk and 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.
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.
Creamy, savory, and just a bit sour – this thick tofu-cashew is perfect on potato pancakes and many Mexican dishes.
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.
Vegan Cream Sauces
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.