LexKitten's Profile

My wife is vegan and since my weakness is all things creamy, I've spent the last 5 years adapting my favorite things. The challenge has really made me fall in love with cooking again, and now that I have some staples that I know work I can fulfill just about any whim that catches me. Here's what I keep in my arsenal:

Tofutti cream cheese and sour cream: Both the sour cream and cream cheese have amazing texture and flavor, it's hard to distinguish from the real deal. It makes for killer ranch dressing or caramelized onion dips, and you can make your own flavored cream cheese spread for bagels.

Silken tofu: Helps get a creamy texture. I mix with a generous amount of garlic and spices to make a stupidly delicious ricotta substitute in lasagna.

Veganase: is almost indistinguishable from real mayo, on it’s own or mixed with miso mayo or sriracha it’s incredible on sandwiches.

Cashew cream or tahini sauces are not only unbelievably creamy but also add a tiny bit of sweetness that’s heavenly in alfredo sauce.

Nutritional yeast flakes: kind of the vegan's parmesan and adds great flavor (and nutrients!) to just about any savory dish. We sprinkle it on popcorn and pizza and add a scoop to almost whatever we’re cooking up for a little bit more flavor.

Diya shredded cheese: the best faux cheese product that's come out in a long while, all the vegans I know have been enjoying dishes they thought they'd never be able to have again. Vegan cheddar biscuits anyone?