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Cashew milk makes a rich and delicious vegan alfredo sauce.

A more interesting (and vegan) version of the mostaccioli I remember from my grade school cafeteria.

Most mock meatballs are made mostly of tofu or tempeh, but this unique recipe uses eggplant and walnuts to great effect.

Vegan version of the classic spinach and artichoke dip. Serve warm with crackers, bread, or fresh vegetables (crudités).

A delicious veggie burger made with eggplant and walnuts.

Whether traditional, Greek, or non-dairy, good yogurt makes good yogurt cheese - and it's one of the easiest recipes around.

A luxurious, very creamy cheese made from cultured cashew milk.

Breaded and baked zucchini sticks make a nice change from French fries.

A spicy sauce from the Huancayo region of Peru traditionally made with fresh cheese. This vegan version relies on nutritional yeast instead.

Roasted and sautéed garlic add richness to this delicious vegan mac and cheese.