recipes

Crumble the tofu into a bowl until it resembles feta.

Add the olive oil, lemon juice, basil, salt, and pepper.

Mix together with your hands.

Transfer to an airtight container and refrigerate for up to 1 week.

Let the flavors develop overnight before using.

Place all the ingredients in a blender or food processor.

Blend until smooth and creamy.

Transfer to an airtight container and refrigerate for up to 1 week.

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

Blend until smooth and creamy.

Slowly drizzle in the oil until the desired consistency is reached.

Store in an airtight container and refrigerate for up to 2 weeks.

Combine the soymilk and vinegar in a medium microwave-safe bowl.

Let it sit until it curdles, resembling buttermilk.

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

Blend with an immersion blender for 1 minute until smooth.

Microwave the mixture for 1 minute.

Keep a close watch to prevent bubbling over.

Remove and blend again.

Microwave for another minute, then blend again.

Heat once more for 1 minute and then let the mixture cool completely.

Once cooled, stir with a fork to break up any skin that forms.

Transfer to an airtight container and store in the refrigerator.

Stir before each use and enjoy chilled.

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

Add the mushrooms and onions, and sauté until the mushrooms reduce in size by about half.

Pour in the broth, soy sauce, and steak sauce.

Deglaze the pan by scraping the bottom to release any browned bits.

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

Let it simmer uncovered for 15 minutes.

Stir in the nutritional yeast, black pepper, and parsley.

Continue simmering for 5 more minutes.

Slowly stir in the flour slurry.

Use 2 tablespoons (16 g) of flour for a thinner gravy or 3 tablespoons (24 g) for a thicker consistency.

Stir constantly until the desired thickness is achieved.

Remove from heat.

Optionally, blend the gravy for a smoother texture.

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

Bring the mixture to a boil, stirring occasionally.

Reduce the heat to a simmer and slowly add the cornstarch slurry, stirring constantly until the glaze thickens.

Lower the heat to keep the glaze warm.

Toss with your favorite protein, such as pan-fried seitan or tofu, to coat evenly.

In a medium saucepan, whisk together the nutritional yeast, brown rice flour, garlic powder, salt, and nondairy milk until well combined.

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

Remove from heat and stir in the nondairy butter and mustard, whisking until melted and smooth.

Serve immediately over pasta, or whisk again before use if serving later.

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

Vigorously whisk in the flour until smooth.

Add the milk and continue whisking until the desired thickness is achieved (about 1–2 minutes).

Remove from heat, then add nutmeg (if using) and salt to taste.

Use immediately for best results, as the sauce may separate as it cools.

Roast the red bell pepper:

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

Oven: Preheat to 450°F (230°C).

Place the pepper directly on the oven rack and roast for 30 minutes, turning occasionally.

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

Remove the charred bits or leave them on for a more intense smoky flavor.

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

Blend until smooth.

Heat the sauce in a saucepan or microwave before serving.

Serve over pasta, rice, or your favorite protein.

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

Heat over medium-low heat until completely melted, mixed, and beginning to bubble.

Add the cashews and flour, stirring vigorously.

Remove from heat and add salt and pepper to taste.

Serve warm over pasta.