This plant-based whipped cream approach is quite different from most vegan whipped cream recipes, which tend to rely on coconut cream and sugar. For this recipe, the combination of tofu, raw cashews, and a few ingredients that may surprise you yields a rich, sweet, silky cream with almost no saturated fat.
Read MoreThis non-dairy crema made with cashews is the perfect substitute for both sour cream and cheese in many Mexican dishes like tacos, tostadas, nachos, and dips.
Read MoreThis creamy oil-free, plant-based ricotta tastes excellent and a lot like its dairy equivalent. It works well on pizzas, in calzones, in lasagna, on bruschetta and open-faced sandwiches, and in many other recipes.
Read MoreThe difference between this recipe and most vegan Parmesan cheese recipes is the addition of a little miso paste. The miso adds a salty umami undertone that works well with the nutritional yeast to mimic Parmesan.
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