Search Results for: cheese
Poutine is a Canadian fast-food specialty with roots in Quebec. Basically it’s French fries smothered in gravy and covered with cheese, or rather, cheese curds — whatever those are. This vegan poutine recipe swaps out a beefy gravy for a veg version, and nondairy cheddar shreds for the curds.
Admittedly, poutine (vegan or not) is kind of like enjoying movies that are so bad they’re good — liking something a bit weird as a guilty pleasure. If we could have gone full-on vegan hack with this recipe, we would have liked to use a readymade vegan gravy. We’re not sure one even exists, but no worries, vegan gravy is super-easy to make — and really, the only from-scratch item in this simple rendition. more→
This nearly raw mac and cheese is pretty amazing, even though there’s no macaroni and no cheese in it! The noodles are a summer favorite, spiraled zucchini, and the sauce, based on carrots cashews, hemp seeds, and nutritional yeast is surprisingly cheesy. Though a high-speed blender is preferable for making the sauce, no worries if you just have a regular blender.
Spiralize the zucchini noodles yourself, or, if you don’t own a spiral slicer, you can get spiralized squash in the produce section of many supermarket these days, yay! This is recipe says “comfort food” like raw foods rarely do. more→
Mac and cheese is such a classic comfort food that it’s no wonder that the vegan version has become a classic, too. There are so many great ways to make vegan mac and cheese — some of which involve no (vegan) cheese at all. So indulge all you want — these recipes will please kids of all ages.
In Sophia Zergiotis’s Roasted Sweet Potato Macaroni and “Cheese” recipe (shown at top), the cheesiness comes from a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish. more→
This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredient more→
I’ve always wanted to try making vegan Philly cheesesteak, but something always stopped me. The problem has been that most of the recipes I’ve looked at use seitan in place of you-know-what. And while otherwise I have no quibble with seitan, it just seems like pure gluten served on bread is redundant.
Occasionally, a recipe will swap in portobello mushrooms, which do have that meaty umami thing going on. But for me, this would make it a portobello mushroom sandwich. While undeniably tasty, not exactly what I’d call the ideal vegan cheesesteak. more→
Most recipes for homemade vegan Parmesan-style “Cheese” are downright simple — basically a combination of nutritional yeast plus cashews or almonds, ground down in a food processor. This formula for how to make vegan Parmesan cheese is the easiest ever — made in minutes, and no food processor needed. Just two key ingredients combine in one delicious and nutritious topping for pasta, grains, salads, stews, and more.
Huge bonus for vegans — a tablespoon or two of this vegan Parmesan provide you with a good dose of Vitamin B12. Nutritional yeast is one of very few plant-based sources of this valuable vitamin. more→
A sign of the uncomfortable times we live in is the cultural craving for comfort food. These days, grilled cheese is hot, so to speak. There are even restaurants devoted almost solely to them. Some even offer vegan grilled cheese sandwiches, not wanting to leave anyone out (see listing at the end of this post). Here we showcase vegan grilled cheese sandwiches 5 ways, that you can make in minutes.
There’s no big revelation here, we’re not going to hand-craft our cheese or anything like that. But grilled cheese one of those things that many non-vegans still think needs to be sacrificed in a plant-based diet, like pizza. All photos by Hannah Kaminsky. more→
This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, there are about 4 hours of freezing time. Recipe and photo by Laura Marquis, from Sweets in the Raw: Naturally Healthy Desserts, reprinted by permission. more→
This salad is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp arugula and radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, I use tangy, salty Herbed Cashew Cheese. Making the cashew cheese requires some forethought, so if you don’t have any on hand or time to make it, you can omit it or substitute a chopped avocado. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs © 2015 by James Ransom. more→
Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by James Ransom. more→
Going vegan no longer means having to give up cheesecake! Sirabella’s Vegan Cheesecake recently sent VegKitchen their dairy-free, egg-free, completely luscious New York-style cheesecake to sample, and it is out of this world. We all enjoyed it immensely — at last, a vegan cheesecake with the look, taste, and texture of traditional cheesecake, with a fraction of the calories and none of the guilt. more→
Store-bought vegan Parmesan cheese is acceptable, but homemade is much better! Here’s a delicious, nutritious nut- and seed- based dairy-free topping you can make in minutes. Choose between untoasted cashews or blanched almonds for the nuts; hemp or sesame for the seeds. Nutritional yeast gives it that mellow cheese-like flavor that makes it so yummy. Here’s how: more→