Can we make REAL-TASTING cheese with PEANUTS? This is the first installment of my new series, Will it Cheese?! I’ll be applying traditional methods of making dairy cheese to non-dairy [...]

Learn how to make firmer homemade silken tofu using GDL (glucono delta-lactone) with two easy, reliable techniques: the pour-over method and the steaming method. This step-by-step guide will help [...]

On a whim, What I Ate VEGAN is back with a weekend edition! Relax with this plant-based food vlog of  easy meals and a couple prepped foods for the week. I hope you enjoy this cozy and [...]

When the reigning queen of vegan dairy alternatives comes out with 3-ingredient vegan butter, I try it! But even though I’ve been a Miyoko Schinner fan for 15 years, I will still share all [...]

Today I’m taking on one of the most-requested (and most dodged) ingredients for the series: cashews. They’re buttery, they’re rich, they’re in half the vegan cheeses on the internet — but [...]

This No Knead Banh Mi recipe makes Vietnamese Baguettes with super crackly, crispy thin crusts and light crumb. This method uses time to develop flavor and texture instead of heavy kneading; no [...]

Stretchy, chewy, cheesy — and made from sesame?! I’ve never seen this fresh mozzarella-like texture from vegan cheese before and it developed completely by accident while I was trying to make [...]

Not sesame encrusted soy tofu but tofu made of sesame seeds; can it be done? I’m using raw, hulled white sesame seeds to give this traditional tofu method the best possible chance. If this [...]

Hello friends! It’s finally time to open my wallet and find out if Pistachios can make tofu. If this works, it’ll be the most expensive soy-free tofu we’ve ever made in this [...]

The time has come to find out if store-bought plant-based milks will tofu! Could this be the tofu-making short cut we’ve been waiting for? In this video, I will be testing the traditional [...]