Tag Archives: dairy-free
We’re serving this recipe at the Vegan Fair and Bake Sale in Exeter UK on Sat 12 April, and thought it would be great to share it in advance.
Creaminess is the key with this soup, so it has three ingredients to make it creamy: cashew nuts, potato and coconut cream. They all add to the flavour too – not in a dominating way – just enough to make … Continue reading
Want a quick and easy nibble to offer at a party? Try this. Bread stick/s (see Notes) Olive oil Vegan cream cheese (see Notes) Spring onions, finely chopped Asparagus, lightly steamed
We made a similar dish to this on a Japanese vegan cookery day course at the Vegetarian Cookery School in Bath. Here we’ve adapted it to make it sweet rather than savoury.
If you haven’t used fermented black beans before, this sauce gives a quick and tasty introduction. Fermentation completely transforms black beans and you don’t need to use many to add their delicious, intense flavour to a dish. It is hard … Continue reading
This recipe is a firm favourite. As well as the taste, it is easy to make and all the ingredients easy to obtain. To make it even quicker, or if you like cashews, omit the tofu and replace with cashew … Continue reading
We had fun making these little dumplings which are lightly fried and then finished off by steaming. The wrappers around the outside are wafer thin and shiitake mushrooms give the filling a nice bite. This is the second in our … Continue reading
We finally found a use for the No egg sitting on our shelf, to make this very tasty toast. This toast was served as a starter at our pop up café for Chinese New Year last week. Four more recipes … Continue reading
Zesty lemon cuts into creamy coconut to give you this melt-in-the-mouth cheesecake. It is no-bake, so once you’ve made the base and whizzed the topping in a food processor you’re pretty much done with the active preparation. Just leave it … Continue reading
If you like pickles and mayo you’ll love this dip. It combines a creamy texture with the sharp tang of vinegar and pickles. It’s really quick to make.