Real cashew-based vegan brie!

1 December 2016 - 9:06 by Martine in Dips & Spreads
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Time: preparation 20 minutes, cooking 0 minutes, total 20 minutes
Serves: 1/2 pound cheese
Cashew brie, vegan That's right, this is a homemade vegan white fungus cheese! It's super creamy, with an overwhelming brie flavor and a firm rind. You will need a bit of patience to make this, but it is 100% worth it.

Low carb vegan mayo

13 September 2016 - 8:27 by Martine in Dips & Spreads
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Time: preparation 5 minutes, cooking 0 minutes, total 5 minutes
Serves: 1 to 1 1/2 cup
Vegan mayo, low carb Depending on where you live, vegan mayo is getting easier to find in stores, but it often contains quite a lot of sugar and other carbs. This soymilk based mayo is super easy to make and contains almost no carbohydrate. It's perfect for salad dressings, spreading on stuff and dipping your favorite veggies in.

Sundried tomato tapenade

27 March 2016 - 10:57 by Martine in Dips & Spreads
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Time: preparation 10 minutes, cooking 0 minutes, total 10 minutes
Serves: 400 gram / 14 oz
Sundried tomato tapenade, vegan Yum, tomato tapenade! I like to eat it on crackers, use it as a sauce for pasta and even as a salad dressing. Store-bought tapenade is often expensive and it can be difficult to find vegan versions, so I like to make my own. It's super easy if you use a jar of sundried tomatoes in oil as the base.

Lemony sunflower seed spread with dill

13 March 2016 - 9:48 by Martine in Dips & Spreads
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Time: preparation 10 minutes, cooking 0 minutes, total 10 minutes
Serves: 1 1/2 cup / 300 gram
Sunflower seed spread, low carb vegan I’ve been doing some meal prep recently and one of the things I do is make some spreads to use on sandwiches and as dips for veggies. I’m not very good at making time for meal prepping, so my prep is usually just an odd hour or two somewhere during the week where I make […]

Vegan blue cheese

6 March 2016 - 13:53 by Martine in Dips & Spreads
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Time: preparation 10 minutes, cooking 0 minutes, total 180 minutes
Serves: 400 gram / 1 pound
Vegan blue cheese I used to love blue cheese before I went vegan, so I really wanted to make a vegan version which has the same creamy texture and deeply savory, tangy flavor. This vegan version doesn't taste exactly like a real moldy blue, but it does a good job at filling that tangy, creamy, savory hole in my life. Even the color is a little blue-greenish, thanks to the pumpkin seeds.

Tofu feta

9 February 2016 - 21:01 by Martine in Dips & Spreads
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Time: preparation 10 minutes, cooking 0 minutes, total 10 minutes
Serves: 250 gram
Tofu feta, vegan Good old tofu feta! It's a bit seventies, but I think it's still a really good and easy to make cheese substitute, especially if you use a nice fresh tofu, don't skimp on the flavorings and give it time to marinade. Of course it doesn't taste exactly like dairy feta, but if you just want some nice creamy cubes with a tasty oil marinade on your salad, this fits the bill perfectly. You might even be able to feed it to the tofu-fobic without them knowing what the mystery cheese is.

Tofu garlic-herb cream cheese

27 January 2016 - 10:18 by Martine in Dips & Spreads
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Time: preparation 15 minutes, cooking 0 minutes, total 180 minutes
Serves: 500 gram
Tofu garlic-herb cream cheese, vegan This tofu-based cream cheese is a new favorite. It's like vegan Boursin! It's a really quick recipe too. Just wizz everything in a high speed blender or foodprocessor, dump it into a container and put it in the fridge overnight to firm up. No long fermentation or hard to find ingredients. I've already brought it to a few potlucks and family events and everybody likes it, vegans and omnis alike, so it's a real winner!
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