Category Archives: Sauces and condiments

Mayonnaise, cheese sauce, gravy etc

Favourite Cheese Sauce Recipe (vg, gf, oil-free option, nut-free option, customisable)

If you enjoyed eating mac and cheese at the vegan cheese cookery demo last week, here is the recipe for the sauce.

Mac and cheese

Adventure and Cake

The other night I did my first ever cookery demo, and I loved it.  Probably mainly because I managed to crowbar in some cheese jokes.

When I became vegan, I accepted the ‘truth’ that I would never enjoy mac n cheese again, never again make cheese jokes… How wrong I was. This is my favourite comfort food which also doubles as a carb-loading meal the night before a race, but isn’t as stodgy as a non-vegan version, plus you get one of your five-a-day!

Q: “How does Spanish vegan cheese introduce itself?” A: “Soy cheeze!” 

This recipe is completely flexible; you can use pumpkin or potatoes and carrots instead of the squash, or miss out literally any of the ingredients (although not all!) and it’ll still work – you can even substitute the mylk for water. So don’t worry if you’re missing an item or two from the list…

View original post 259 more words

Advertisements

GUEST POST: Vegan “butter”

Vegan butter recipe as asked for by a few people at the World Vegan Month party.

Vegan “Butter”

Vegan butterred toast by Emma
Emma’s vegan butter on toast, and (INSET) the original recipe from VeganBaking.net

A delicious light buttery taste and importantly it melts like butter on pasta or vegetables.   I couldn’t imagine asparagus without butter and sometimes olive oil is too plain or strong.   A bit of a faff for some people I should think.

Taken from www.veganbaking.net

  • 1/4cup +2tsp soya milk
  • 1/2tsp apple cider vinegar
  • 1/2tsp coconut vinegar (or apple cider vinegar)
  • 1/4+1/8tsp salt  (ie a pinch)
  • 1/2cup+2tbsp+1tsp (130g) refined coconut oil (melted and then cooled to room temperature)
  • 1tbsp canola or rice bran oil or light olive oil
  • 1tsp liquid soya lecithin,
  •      or 2 1/4 tsp soya lecithin granules
  • 1/4tsp xanthum gum
  •   or 1/2+1/8tsp psyllium husk powder

a)  Whisk together the soya milk, vinegars and salt and leave to stand until it has curdled.

b)  Measure melted coconut oil and the other oil into a food processor.   Add the soya milk mixture,  soya lecithin and xanthan gum.  Process for five minutes scraping down the sides half way through.

It needs to solidify as soon as possible after mixing for a smooth butter.

c)  Pour the mixture into a mould, eg  marg tub or large ice cube tray, and freeze for one hour until solidified.  Store for use in the fridge.

Emma

Vegan mayonnaise

Vegan mayonnaise
Ingredients:

  • 100 mls soya milk
  • 150 mls vegetable oil
  • 2 tsps white /cider vinegar

The following are optional, but give more flavour :

  • 1 clove garlic
  • 1 tsp Dijon mustard
  • pinch of salt

Method:

  1. Pour milk and vinegar into a liquidiser. The milk will begin to curdle. Add flavourings and whizz.
  2. Very slowly pour in the oil … the higher the better as this makes a thin stream.
  3. You will hear when the mayo starts to thicken.

Makes 1 jar which will keep in the fridge for a few weeks.