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Check out this step-by-step guide for making soymilk yogurt in your Instant Pot. At first it takes a little thought and effort to find the right two ingredients. But these ingredients can be bought and stored in advance, and once you’ve nailed the process, it becomes second-nature. A source of probiotics, this plant-based yogurt is great for microbiome health. It tastes awesome, too.
This is my go-to plant-based gravy for special occasions. It’s a must on Thanksgiving and goes so well over mashed potatoes and my quinoa cakes as well. The herbs (rosemary and thyme) and the final flavor additions (sherry, tahini, and miso) make a huge difference in this recipe. I like to blend it until ultra-smooth, but others like to leave it chunkier. It’s hard to believe it’s vegan, without oil or butter.
Enjoy the indulgence of mascarpone cheese without dairy! This plant-based, oil-free version achieves its rich, silky texture from cashews, which are blended until they are completely dissolved. The maple syrup lends sweetness, and the lemon juice and zest provide the tang. Small amounts of nutritional yeast and miso give it just a hint of cheesiness. Suggestions for ways to use this vegan mascarpone are included.
Try this recipe for the ultimate plant-based, oil-free sour cream. I use a combination of silken tofu and cashews as the base: not too thick, but with a little richness and silkiness. The lemon juice and vinegar provide the acidic tang, and the garlic powder and dill weed add the sour notes. Suggestions for ways to use this vegan sour cream are included.
This plant-based mayonnaise is oil-free but tastes thick and creamy. It also lasts a long time in the refrigerator. The flavor can be adjusted to your liking with more lemon juice, vinegar, maple syrup, and/or salt. The secret ingredient is aquafaba, the water that canned chickpeas are stored in. You wouldn’t know it—there’s no chickpea aftertaste—and the aquafaba helps as a thickener.
This versatile sauce has a healthy edge over most recipes for mango chutney: it contains no refined sugar. It gets its sweetness from orange juice, raisins, dates, and a little maple syrup. A bit of balsamic vinegar gives it a hint of smokiness, too. Delicious on Indian appetizers, curries, breads, rice, and vegetables.
This delicious plant-based sauce is a core ingredient for healthy vegan tacos, tostadas, nachos, and burritos at our house. No one misses grated cheddar cheese any more. The cashews and carrot give this sauce creaminess and heartiness. Goodbye, gummy vegan cheese sauces — hello, heavenly, creamy, drizzly Nacho Cheese Sauce.
This plant-based mac ‘n’ cheese sauce uses cashews and carrots, which prevents the sauce from getting gummy and provides a richness and heartiness that many vegan cheese sauces lack. Very low in cholesterol and saturated fat, and free of processed ingredients, this sauce is a double feel-good comfort food. See suggestions for how to use this sauce beyond cooked macaroni.
Most Indian restaurants serve tamarind sauce as a dipping sauce with appetizers. It has a delicious sweet and sour tang and makes any appetizer more interesting to eat. It goes very well on samosas, pakoras, flatbreads and, in my opinion, as a drizzle on curries as well. This oil- and sugar-free version helps keep the sauce light and healthy.
It’s hard to believe this chocolate sauce is sugar-free and free from butter or coconut milk. It’s silky smooth, sweet, and chocolatey. I love it on nice cream, rice pudding, and all sorts of pies and cakes. It’s also a snap to make – takes just minutes. Date syrup is the key – see notes for buying tips.