There’s no dairy in these vegan cheeses, but even your dairy-eating friends will be amazed by these delights! Vegan cheese seems impossible, but some ingredients that regularly appear in vegan food give a cheesy taste to dishes. One of my favorites is nutritional yeast. It tastes good and it’s good for you. Cashews, which are delicious just plain by the handful, create a magical texture that is reminiscent of goat cheese. Make sure to scroll to the end to see each one of these 8 vegan cheeses, all of which will knock your socks off!
It’s beans that allow the crust to be oil-free, but it’s the cherries and basil that make them extra special. This unusual dessert has a crust made healthy and high-protein with a secret ingredient — white beans. It also has easy gluten-free options. Recipe and photo reprinted by permission, from The Great Vegan Bean Book* by Kathy Hester ©2013, Four Winds Press. Photo by Renée Comet.
Sometimes you need a quick and dip for a party or as an easy appetizer. This is simple to make, but dressed up with a little rum in the beans, some chile in the vegan sour cream, and topped with multicolored heirloom tomatoes, it makes an appealing presentation. Recipe and photo from The Great Vegan Bean Book* by Kathy Hester ©2013, Four Winds Press. Photo by Renée Comet. Reprinted by permission. more→
This Sloppy Joe variation can be as spicy or mild as you’d like. If your family members aren’t fans of spicy dishes, use less hot sauce or use a milder sauce in its place. From The Great Vegan Bean Book by Kathy Hester. @2013 by Fair Winds Press, reprinted by permission. Photo © 2013 by Renee Comet. more→
This recipe is a great way to use up what you have on hand. You can also incorporate leftover veggies, sausage, or beans. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings.
This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. more→
This one is a comforting bowl of oatmeal. If you don’t have maple extract just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch. This is soy-free and gluten-free. This recipe uses a smaller slow cooker (1 1/2 to 2 quarts). more→
This slow-cooker oatmeal is reminiscent of carrot halwa is a thick paste of carrot, sugar and cardamom that’s sometimes topped with saffron and pistachios. If you’re not sure if you’re a fan of cardamom or not just use 1/2 teaspoon instead of a whole teaspoon. You can always add more before serving. This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts. more→