There’s a very specific kind of comfort that only a bowl of creamy Alfredo can deliver, and for years I assumed I’d left it behind when I stopped eating dairy. I tried the powdery boxed mixes, the ones that lean too hard on garlic powder and taste vaguely of nothing, and I tried thinning down…
If you love the combination of crunchy peanut butter candy and a crisp chocolate shell, these easy vegan Butterfingers are about to become one of your favorite no-bake treats. They are crunchy, peanut buttery, and coated in a snappy layer of dairy-free chocolate, but they come together with almost no effort. There is no candy…
I love a good cashew-based vegan alfredo, but soaking cashews always meant this sauce was a “plan ahead” recipe rather than a “I want pasta in 20 minutes” recipe. One night I didn’t have time to soak anything, so I tried building the sauce around oat milk and a simple flour-based roux instead, and it…
This is the soup that talked me out of ordering takeout on a rainy Tuesday. I’d had a rough day, the kind where cooking anything felt like too much, and I almost gave in and ordered something. Instead I found a can of white beans, some kale wilting slightly in the crisper drawer, and a…
This is the soup I make when I don’t feel like planning dinner but still want something that tastes like I tried. It started as a way to use up a half a head of garlic and a couple cans of chickpeas sitting in the pantry, and it turned into one of those meals I…
There are some cravings that just won’t quit, and for me, a Big Mac craving is one of them. The problem is the bun, the sauce sugar, and the carb count that comes with the drive-thru version. These keto Big Mac smash burgers solve that problem completely. You get thin, crispy-edged smashed patties, melty American…
I started blending cottage cheese into pancake batter after getting tired of feeling hungry again an hour after a regular pancake breakfast. My first attempt tasted a little too much like plain cottage cheese, tangy in a way that didn’t belong in a stack of pancakes. Once I added pumpkin puree and warm spices into…
I make a lot of chickpea salad sandwiches, but this one is the version I keep coming back to. Most of the time I’d just smash chickpeas with a basic vegan mayo and call it done, and it was fine, but it never felt like something I’d actually crave. Then I started blending a proper…
I tried a few different vegan “steak” bases before landing on this one, seitan strips, store-bought crumbles, even tofu at one point, and none of them had the deeply savory, slightly crispy texture I wanted. Then I tried a mushroom and walnut crumble, seared hard in a hot pan, and it was exactly what this…
I spent years buying the shelf-stable vegan queso from the store because I assumed a good dairy-free cheese sauce needed some kind of specialty ingredient I didn’t have. Then I made a batch with potatoes, carrots, and a handful of cashews, and I haven’t bought a jar since. The first attempt was a little too…