Gooey, decadent fondue, just perfect for dipping with Crispy Potatoes, Crudités, Baguette, apples, blanched broccolini and/or cauliflower, sausage, cherry tomatoes, and/or Sourdough.
A decadent, creamy, and cheesy sauce made with veggies. It’s perfect for pairing with noodles, adding to pizza, pouring over roasted vege (and rice!), or layering into a lasagna or casserole. The trick is in the technique—boiling to enhance starch-releasing, thickening properties in the cashews and potatoes. Baking and cooking this sauce helps it thicken […]
This slightly sweet little cracker with caramel notes is perfect on its own, dipped into a hot tea, or crumbled into a crust for Ricotta Cheesecake.
Use these meaty, flavorful mushrooms to fill tacos topped with homemade pickles. Or, layer them into a Lasagna or fold into a pasta dish. They’re delicious in a rice bowl, on toast with an egg, on pizza, or added to any salad or dish where you want some deep umami flavor.
One of the best ways to take care of yourself throughout a busy week is to make sure you have crudités (basically chopped, raw veggies) prepped and chilling in the fridge. When you want a snack or a plant-powered lunch, grab some hummus, pesto, or any dip you like and eat the rainbow. Also, it […]
A delicious cultured plant-based butter that tastes and melts like dairy butter. Read through this entire recipe a few times (including all accordions) before you begin. There are multiple variations for this recipe that you can experiment with—be sure to try this butter to make your own puff pastry!
This is a slightly tweaked recipe from our founder Heather Crosby’s cookbook Pantry to Plate. It’s decadent and spicy with unexpected hints of Asian flavors that will make it a favorite for the meal-time menu rotation.
This is our favorite method for making flaky, delicious puff pastry: the classic way with a “butter packet.” This recipe uses a store-bought white flour blend that already has xanthan gum in the mix to replace the stretch of gluten. See all tips and substitutions to adjust for your needs before you begin.
Instead of working a butter packet into the dough like we do with Classic Puff Pastry, with rough puff, we freeze and grate the butter before incorporating it into the dough.
This is the cheater’s method for making puff pastry, aka “Rough Puff,” with our homemade flour blend.