recipes

Place all the ingredients in a blender or food processor.

Blend until very smooth and creamy.

Transfer to an airtight container and store in the refrigerator for up to 1 week.

Place the tofu, cashew powder, lemon juice, sugar, mustard, vinegar, and salt in a blender.

Blend until smooth.

Slowly drizzle in the oil while blending until the mayo reaches your desired consistency.

Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Combine the soymilk and vinegar in a microwave-safe bowl; it will curdle and resemble buttermilk.

Add the oil, lemon zest, agave nectar, mustard, salt, and cornstarch.

Use an immersion blender to blend for 1 minute.

Microwave for 1 minute, keeping an eye on it to avoid bubbling over.

Remove from the microwave, blend again.

Return to the microwave for another 1 minute, then blend once more.

Microwave for 1 additional minute, then let the mayo cool.

Stir with a fork to break up the skin that forms on top.

Transfer to an airtight container and refrigerate.

Stir again before using.

Melt the butter in a frying pan or skillet over medium-high heat.

Add the mushrooms and onion, sautéing until the mushrooms have reduced by about half.

Add the broth, soy sauce, and steak sauce, deglazing the pan.

Bring the mixture to a boil, then reduce to a simmer.

Simmer uncovered for 15 minutes.

Stir in the yeast, black pepper, and parsley.

Continue to simmer for 5 more minutes.

Slowly stir in the slurry, adjusting for thickness (2 tablespoons for thinner gravy, 3 tablespoons for thicker).

Stir until the desired consistency is reached, then remove from the heat.

Combine the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, brown sugar, garlic, ginger, and red pepper flakes in a saucepan.

Bring to a boil, stirring occasionally.

Reduce the heat to a simmer.

Slowly add the cornstarch slurry, stirring as the sauce thickens.

Lower the heat to keep warm.

Toss your favorite protein (seitan, tofu, or Asian-inspired crumbles) to coat in the glaze.

Add the nutritional yeast, flour, garlic powder, salt, and milk to a medium-size saucepan and whisk to combine.

Cook over medium-high heat, whisking constantly, until the sauce thickens a bit.

Remove from the heat.

Stir in the butter and mustard, whisking until melted.

Serve immediately, or whisk again before use.

In a pot, melt the butter until just beginning to bubble.

Vigorously whisk in the flour until smooth.

Add the milk and continue to whisk until your desired thickness is achieved (about 1 to 2 minutes).

Remove from the heat and add the nutmeg, if using, and salt to taste.

Roast the red bell pepper:

Gas stove or grill: Place the pepper over an open flame, turning until all sides are charred.

Oven: Place the pepper on the oven rack and roast at 450°F (230°C) for 30 minutes, turning occasionally.

Let the pepper cool, then remove the stem, core, and seeds.

Remove the charred bits or leave them on for extra smoky flavor.

In a blender, combine the roasted pepper, cream cheese, garlic, cashew powder, olive oil, salt, and pepper.

Blend until smooth.

Heat the sauce in a saucepan or microwave before serving.

In a small saucepan, combine the butter, milk, garlic, and sage.

Heat over medium-low heat until the butter melts and the mixture begins to bubble.

Add the ground cashews and flour.

Stir vigorously until the sauce thickens, then remove from heat.

Add salt and pepper to taste.

Serve warm over pasta.

Place all the ingredients in a food processor.

Process until smooth.

Transfer the pesto to a saucepan and heat gently before serving.