These delicious cookies have a slight herbaceous-ness thanks to thyme, and bright, sharpness thanks to lemon curd filling. You can make your own egg-free Lemon Curd, or buy some. For a little “extra” you can drizzle the baked cookies with the icing from the Iced Lemon & Poppyseed Cookies.
The lemoniest, sharpest, brightest lemon curd without eggs is here—perfect for filling thumbprint cookies or flaky pastry. Serve with pancakes, yogurt, or cheesecake, too. We use a fun ingredient to add egg-like flavor in this recipe called Kala Namak, aka India Black Salt. This recipe also calls for cultured dairy-free butter, which you can make […]
This is a dairy-free version of a crème anglaise, with bright orange zest and fresh, aromatic vanilla bean. Enjoy it in a pourable consistency or chill it for a frosting. Be sure to try it on our delicious Gingerbread. Make this recipe extra special and culture your own dairy-free butter.
Practice sprouting buckwheat groats and making a gluten-free loaf! You’ll find three full-length videos below with Heather Crosby for Day One, Day Two, and Day Three. You’ll also find step-by-step videos below that so you have all the support for a successful bake. This bread has rustic texture and distinct nutty buckwheat flavor—it makes a […]
This bread recipe is comforting and delicious as-is or topped with Homemade Cultured Butter. Have some fun and fold in ingredients like dried fruits and tiny chopped chocolate bits or chips.
This is a go-to buttery, classic salted cracker recipe to pair with any of our Dairy-Free Cheeses. They’re also great for snacking and dipping into Soups & Stews of all kinds.
Super tasty, easy, nostalgic treats slightly elevated with a touch of toasted almond. Take this recipe to the next level of delicious and make your own Cultured Dairy-Free Butter!
This is an umami-rich dairy-free cheese that’s aged for two months (at least). You’ll be able to shred it like parmesan over dishes of all kinds. Be sure to watch the main video and read the entire recipe, plus all information and links within each accordion, to prepare yourself for success. It’s important that you […]
Nothing brings “blue cheese” flavor like inoculating a culture with Penicillium Roqueforti (the mold that makes blue cheese what it is), but that process has to take place in a very controlled temperature and setting for success. This recipe is for a less intimidating, mold-free cheese with the trademark swirls and strong flavors that funky […]
This is an earthy, robust, and aged, dairy-free cheese with bold truffle flavor. Other notes include nutty, fruity, grassy, eggy, and mushroomy. Freeze it to shred over dishes of all kinds, or age it as long as you like—slicing and enjoying as the texture develops along the way. Be sure to watch the main video […]