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    You are in: Home / Cookbooks / Vegan versions
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    54 recipes in

    Vegan versions

    vegan versions of my favorite condiments, cooking ingredients and sweets
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    39 Reviews |  By Roosie

    This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)

    Recipe #104832

    This is the simplest and best tasting vegan cheese sauce recipe we've found. We got it from our cousin Diana P. who got it from who knows where. We like it best for nachos. It works well for mac'n'cheese as well as enchiladas or any recipe that calls for a cheese sauce.

    Recipe #145464

    34 Reviews |  By Tish

    This is a very creamy guilt free sauce.

    Recipe #50064

    For those looking for healthy soy recipes, and fans of lemon desserts - that would be just about everybody, no?

    Recipe #39394

    Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!

    Recipe #296110

    From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.

    Recipe #364732

    It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup).

    Recipe #204512

    This is a low fat snack and is wonderfully delicious. Serve it at parties or when watching your favorite movies. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak. Cook time is estimated time to pop popcorn.

    Recipe #320344

    This works well as a creamy sauce for pasta. Especially useful for those unable to have dairy or tomato sauces. This is a beginning point, and maybe quite useful for Elimination Diets. For those with less restrictions, I'd suggest adding herbs and onions to taste. (I plan on developing such a recipe once I'm allowed onions again.) I've been eating this with rice & millet pasta twists.

    Recipe #163358

    This vegan queso is ABSOLUTELY AMAZING! I've only been a vegan for about two months and I'm having major cheese withdrawals, but this queso is the perfect fix! It can be used as a dip, spread, or sauce. Let me know what you think!

    Recipe #277713

    I am slowly making a trasition from vegetarian to vegan. Most food I crave for are the variety cheese product. I found this to be a yummy and economical substitution. I have seen this recipe from a few different websites, so I am not too sure of the original source. I think it's best to store this in a jar in the refrigerator for up to a few month. Happy vegan!

    Recipe #77454

    This is quick and easy, and I love it with vegetables or over rice. It gives a nice creaminess to everything! I thought I got this from Recipezaar but can't find it so I'm posting it so I won't lose it! Feel free to add soy sauce if you like.

    Recipe #204581

    I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights!

    Recipe #326959

    I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.

    Recipe #203168

    4 Reviews |  By Seebee

    Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.

    Recipe #70943

    A raw food vegan recipe. I haven't tried this but just posted it because it looks interesting.I have no idea what Rejuvelac is!

    Recipe #51921

    This yummy faux feta tastes a lot like dairy feta and can be used as you would use feta cheese. Crumble it over pasta, grains, or raw vegetable salads. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.

    Recipe #320389

    This recipe is somewhat similar to my Recipe #356853, however, there is FAR less nutritional yeast in this mix. Nutritional yeast is an aquired taste for some, so this is a nice, mild tasting vegan cheese sauce, that can be served plain over veggies or with chips, OR spiced-up accordingly (ie cumin, chili powder, diced tomatoes & chillies, vegan taco meat...possibilities are endless) For the spices listed below, feel free to use 'heaping" teaspoons. The cashews can be soaked ahead of time to ensure that they puree smoothly, but this is not necessary. I heated my cashews, plus the water, in a glass measuring cup for about 4-5 minutes in the microwave to soften them a bit...

    Recipe #413783

    This is a block cheese that has a creamy texture and pretty golden color! Slice it into wedges for a delicious snack or appetizer. For smoked gooda, add a few drops of liquid smoke or a pinch of hickory salt while blending. Add to gravies, stuffed veggies, soups, sauces, sprinkle over potatoes, slice and melt on veggie burgers, mix with hot grains, well, you get the idea! Adapted from the Ultimate Uncheese Cookbook! A little info on block uncheeses: Block cheeses are among the most challenging to convert to dairy free versions. This is largely because homemade uncheeses are comparatively low in fat-specifically saturated fat, which stays hard and solid at room temperature. Saturated fat is what keeps dairy cheeses firm, sliceable, and easy to great. Consequently, uncheese blocks generally are much softer than their dairy counterparts and require a lighter touch and more gentle handling when being sliced or grated. One way around this is to freeze uncheese blocks and grate them when they are partially thawed. However, once fully thawed, the texture and consisntency may be altered a bit, depending on the particular cheez. For this reason, it's a good idea to freeze only the amount you know you will be grating and using shortly. Melting has been a challenge with uncheeses from the outset. This is why so many maufacturers add dairy derived casein to their uncheese products-it improves meltability and achieves the "stretch" that is characteristic of dairy cheese. Fortunately, homemade, dairty free uncheeses will melt, although you might need to nudge them a bit in the process. Covering uncheeses during cooking or baking keeps in heat and moisture and helps promote more even melting. To brown uncheeses after melting, uncover and place under the broiler. Misting with oil will also help to promote better browning and melting. When simmering agar flakes or powder, be sure the agar is dissolved completely before adding the mixture to the food processor. To soften agar, which will help it dissolve, let it soak in the water for 5-10 minutes before bringing to a boil. For richer tasting cheez, use soymilk instead of water and a tbls. or two of milk vegetable oil while blending.

    Recipe #324732

    3 Reviews |  By Kree

    A great alternative to storebought condensed milk, especially for those who can't tolerate dairy! This recipe is equal to one 14-oz. can Eagle Brand.

    Recipe #64831

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