1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  42. Peanut Butter Banana Green Smoothie Bowl
  43. Vegan Lemon Cake with Cream Cheese Frosting
  44. 1-Pot Cauliflower Rice Kitchari
  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  47. Tofu and Veggie BBQ Bowl
  48. How to Make Hummus From Scratch
  49. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  50. Mini Cookie Dough Fudge Pops
  51. 1-Pot Yellow Chickpea Cauliflower Curry
  52. Rice Cake Flowers
  53. Avocado Pasta with Smoky Pecans
  54. Caterpillar Fruit Kebabs
  55. Creamy Golden Milk Smoothie
  56. Instant Pot Mushroom Masala
  57. Aquafaba Granola (Oil-Free!)
  58. BBQ Bean Bowls
  59. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  60. Easy Probiotic-Cultured Vegan Cheese
  61. Vegan Recipes and Snack Ideas for Camp and Travel
  62. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  63. Cheesy Chili Baked Potato Fries (Oil-Free!)
  64. Pulled BBQ Jackfruit Sandwiches
  65. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  66. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  67. Lentil Bolognese with Spaghetti
  68. Vegan Mother’s Day Brunch Recipes!
  69. The Perfect Bowl of Oats
  70. Vegan Cinnamon Swirl Cake
  71. Cinnamon Raisin Peanut Butter
  72. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  73. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  74. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  75. Things I’m Loving Lately: May 2, 2018
  76. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  77. Mango Coconut Yogurt (Coconut Cult Dupe!)
  78. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  82. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  84. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
  91. Fudgy Vegan Brownie Cookies
  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  93. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  94. Crazy Mug Lady: A round-up of my fave mugs!
  95. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  96. 5-Minute Raw Banana Splits
  97. Deconstructed Vegan Summer Rolls
  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
  101. Vegan Biscuits and Gravy
  102. Vegan Biscuits and Gravy
  103. Curried Cauliflower, Grape, & Lentil Salad
  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  105. Vegan 7-Layer Bars
  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  107. Vegan Chocolate Chip Muffins with Coconut
  108. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  109. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  110. Lentil Mushroom Stew Over Mashed Potatoes
  111. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  112. Roasted Plantain & Black Bean Vegan Bowl
  113. 15 Vegan Easter Brunch and Dessert Recipes
  114. Vegan No-Bake Coconut Yogurt Cheesecake
  115. Things I’m Loving Lately: March 29, 2018
  116. April Fools Pranks Your Kids Will Love
  117. Cake Sushi
  118. Ginger Coriander Sprouted Lentils Avocado Toast
  119. Refreshing Strawberry Turmeric Salad
  120. Refreshing Strawberry Turmeric Salad
  121. Creamy Vegetable Risotto (30 Minutes!)
  122. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  123. 25 Healthy Vegan Gluten Free Dinner Recipes
  124. Easy 1-Pot Black Beans from Scratch
  125. Vegan Spinach Pinwheels with Cream Cheese
  126. Carrot Garden Cupcakes
  127. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  128. 1-Bowl Vegan Gluten-Free Vanilla Cake
  129. Veggie Chickpea Potato Soup in Instant Pot
  130. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  131. Lentil Sloppy Joes
  132. Smoky BBQ Black Bean Burger
  133. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  135. Cauliflower Fried Rice – 1 Pot
  136. Easy Vegan Gluten-Free Pizza Crust
  137. 20 Lucky St Patricks Day Food Ideas
  138. Things I’m Loving Lately: March 12, 2018
  139. Leprechaun Apple Hats
  140. Baked Quinoa Black Bean Falafel
  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
  143. Vegan Keema Naan with Keema Lentils
  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  145. 30 Truffle Recipes (Vegan, Gluten Free)
  146. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  147. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  148. Salted Caramel French Toast Casserole
  149. Salted Caramel French Toast Casserole
  150. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  151. Rainbow Pancake Tacos
  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
  156. Matcha Pancakes
  157. Flourless Bite-Sized Breakfast Muffins
  158. Mexican Pinto Beans (Vegan, Gluten Free)
  159. 15 High Protein Vegan Meals
  160. Mango BBQ Soy Curls or Jackfruit Tacos
  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  162. Double Chocolate Granola Bars (Vegan)
  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  171. Update + Coconut and Berries in 2016
  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. Sake & Plum Wine Sangria
Saturday, July 21, 2018
  1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  42. Peanut Butter Banana Green Smoothie Bowl
  43. Vegan Lemon Cake with Cream Cheese Frosting
  44. 1-Pot Cauliflower Rice Kitchari
  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  47. Tofu and Veggie BBQ Bowl
  48. How to Make Hummus From Scratch
  49. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  50. Mini Cookie Dough Fudge Pops
  51. 1-Pot Yellow Chickpea Cauliflower Curry
  52. Rice Cake Flowers
  53. Avocado Pasta with Smoky Pecans
  54. Caterpillar Fruit Kebabs
  55. Creamy Golden Milk Smoothie
  56. Instant Pot Mushroom Masala
  57. Aquafaba Granola (Oil-Free!)
  58. BBQ Bean Bowls
  59. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  60. Easy Probiotic-Cultured Vegan Cheese
  61. Vegan Recipes and Snack Ideas for Camp and Travel
  62. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  63. Cheesy Chili Baked Potato Fries (Oil-Free!)
  64. Pulled BBQ Jackfruit Sandwiches
  65. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  66. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  67. Lentil Bolognese with Spaghetti
  68. Vegan Mother’s Day Brunch Recipes!
  69. The Perfect Bowl of Oats
  70. Vegan Cinnamon Swirl Cake
  71. Cinnamon Raisin Peanut Butter
  72. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  73. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  74. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  75. Things I’m Loving Lately: May 2, 2018
  76. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  77. Mango Coconut Yogurt (Coconut Cult Dupe!)
  78. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  82. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  84. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
  91. Fudgy Vegan Brownie Cookies
  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  93. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  94. Crazy Mug Lady: A round-up of my fave mugs!
  95. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  96. 5-Minute Raw Banana Splits
  97. Deconstructed Vegan Summer Rolls
  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
  101. Vegan Biscuits and Gravy
  102. Vegan Biscuits and Gravy
  103. Curried Cauliflower, Grape, & Lentil Salad
  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  105. Vegan 7-Layer Bars
  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  107. Vegan Chocolate Chip Muffins with Coconut
  108. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  109. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  110. Lentil Mushroom Stew Over Mashed Potatoes
  111. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  112. Roasted Plantain & Black Bean Vegan Bowl
  113. 15 Vegan Easter Brunch and Dessert Recipes
  114. Vegan No-Bake Coconut Yogurt Cheesecake
  115. Things I’m Loving Lately: March 29, 2018
  116. April Fools Pranks Your Kids Will Love
  117. Cake Sushi
  118. Ginger Coriander Sprouted Lentils Avocado Toast
  119. Refreshing Strawberry Turmeric Salad
  120. Refreshing Strawberry Turmeric Salad
  121. Creamy Vegetable Risotto (30 Minutes!)
  122. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  123. 25 Healthy Vegan Gluten Free Dinner Recipes
  124. Easy 1-Pot Black Beans from Scratch
  125. Vegan Spinach Pinwheels with Cream Cheese
  126. Carrot Garden Cupcakes
  127. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  128. 1-Bowl Vegan Gluten-Free Vanilla Cake
  129. Veggie Chickpea Potato Soup in Instant Pot
  130. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  131. Lentil Sloppy Joes
  132. Smoky BBQ Black Bean Burger
  133. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  135. Cauliflower Fried Rice – 1 Pot
  136. Easy Vegan Gluten-Free Pizza Crust
  137. 20 Lucky St Patricks Day Food Ideas
  138. Things I’m Loving Lately: March 12, 2018
  139. Leprechaun Apple Hats
  140. Baked Quinoa Black Bean Falafel
  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
  143. Vegan Keema Naan with Keema Lentils
  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  145. 30 Truffle Recipes (Vegan, Gluten Free)
  146. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  147. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  148. Salted Caramel French Toast Casserole
  149. Salted Caramel French Toast Casserole
  150. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  151. Rainbow Pancake Tacos
  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
  156. Matcha Pancakes
  157. Flourless Bite-Sized Breakfast Muffins
  158. Mexican Pinto Beans (Vegan, Gluten Free)
  159. 15 High Protein Vegan Meals
  160. Mango BBQ Soy Curls or Jackfruit Tacos
  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  162. Double Chocolate Granola Bars (Vegan)
  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  171. Update + Coconut and Berries in 2016
  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. Sake & Plum Wine Sangria


Wood cutting board with gluten-free crackers and Cultured Vegan Cheese made two ways

We’ve made vegan cheese before (Vegan Garlic Herb Cheese + Spicy Pimento Cheese Ball), but not like this. This version has the good stuff in it – probiotics! That means you’re helping your gut while you’re indulging. How cool is that?

Wood cutting board displaying cashews, nutritional yeast, garlic, lemon, salt, and probiotics for homemade vegan cheese

The base for this 6-ingredient cheese is either soaked cashews or slivered almonds! That’s right – two ways. It’s magic.

Once soaked, the cashews are blended until creamy and smooth with delicious things like fresh garlic, lemon juice, nutritional yeast, and sea salt. Mmm, it’s already looking tasty.

Food processor filled with cashews, nutritional yeast, salt, and garlic for making homemade plant-based cheeseFood processor with freshly blended rich vegan cheese

Next come the probiotics! You’ll add these in after blending and stir until combined.

Just as with our 2-Ingredient Coconut Yogurt, probiotics combined with liquids (or cheese in this instance) culture when left at room temperature. This means the good bacteria are mingling all up in it, intensifying the tanginess and flavor!

Once it’s mixed, simply wrap in a towel or cheesecloth and let it hang out on your counter for 24-72 hours. The longer it sits, the tangier and firmer it becomes. We found 48 hours to be our sweet spot.

Mixing ingredients for delicious cultured vegan cheeseUsing a wooden spoon to flatten out homemade vegan cheese in a cheesecloth

We hope you LOVE this cheese! It’s:

Creamy
Rich
Tangy
Easy to make
Versatile
& Seriously delicious!

This would make the perfect appetizer for parties or friend dinners. It would also be a delicious snack or side to just about any meal!

If you’re into vegan cheesy things, also be sure to check out our Best Vegan Gluten-Free Mac ‘n’ Cheese, Roasted Jalapeño Queso, Vegan Mozzarella Cheese, Vegan Parmesan Cheese, Whipped Almond Ricotta Cheese, and 5-Minute Vegan Macadamia Cheese!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Spreading cultured vegan cheese onto a cracker for a delicious plant-based appetizer Easy Probiotic-Cultured Vegan Cheese Print Friendly Version Prep time Total time Easy-to-make vegan cheese with probiotics for an extra tangy, cheesy flavor! Just 6 ingredients and simple methods required. The perfect party appetizer, snack, or spread! Author: Minimalist Baker Recipe type: Side, Snack Cuisine: Vegan, Gluten-Free Serves: 12 Ingredients CHEESE

  • 2 cups (240 g) raw cashews or blanched slivered almonds
  • 2 garlic cloves, minced (1 Tbsp or 6 g)
  • 2 Tbsp (30 ml) lemon juice
  • 2 Tbsp (6 g) nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 cup (120 ml) water
  • 2 probiotic capsules (we like Renew Life 50 billion and Jarrow // make sure your probiotics don’t contain PREbiotics or the recipe won’t work)

FOR SERVING optional

  • 2 Tbsp (8 g) finely minced fresh dill
  • Freshly ground black pepper or spice mix

Instructions

  1. Place cashews in a bowl and cover with cool water. Soak for at least 6 hours. In a pinch, soak in very hot water for 1 hour. If using almonds, no need to soak!
  2. Once soaked, drain cashews thoroughly and add to food processor (if using almonds, add unsoaked to a high-speed blenderfor creamiest texture). Add minced garlic, lemon juice, nutritional yeast, and sea salt and process until very creamy and smooth, scraping down sides as needed. Add the water a little at a time until a creamy consistency is reached.
  3. Taste and adjust seasonings as needed, adding more lemon juice for acidity, nutritional yeast for cheesiness, garlic for zing, or salt for saltiness.
  4. Transfer mixture to a mixing bowl and add probiotic capsules. Stir to combine with a wooden or plastic spoon (not metal, as it can tamper with the effectiveness of the probiotics).
  5. Place a fine mesh strainer (or colander) over a small or medium mixing bowl and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
  6. Use a spatula to scoop the cheese mixture over the cheesecloth. Then gather the corners and gently twist the top to form the cheese into a "disc." Secure with a rubber band.
  7. Leave to set on the countertop at room temperature for at least 24 hours, up to 72. We found 48 hours to be the sweet spot. The longer it sits, the firmer and tangier it will become.
  8. Once the cheese has cultured enough for taste, transfer to the refrigerator to set for at least 6 hours to firm/harden and chill.
  9. To serve, carefully unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed. Then coat with chopped herbs, black pepper, or spice mix (optional). It can be fragile, so handle gently.
  10. Enjoy chilled with crackers or vegetables. Cheese will hold its form for several hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days (sometimes longer) – you'll know it's bad when mold has formed or the taste is no longer appetizing.

Notes *Nutrition information is a rough estimate based on 1/12 of the recipe calculated with cashews (not almonds) and without optional serving ingredients.
*Prep time reflects quick-soaking the cashews for 1 hour and letting the cheese rest for 48 hours. Nutrition Information Serving size: 1 (of 12 total servings) Calories: 125 Fat: 9.5 g Saturated fat: 1.7 g Carbohydrates: 7.3 g Sugar: 1.3 g Sodium: 100.5 mg Fiber: 1.1 g Protein: 4.7 g 3.5.3226

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