VEGAN / GLUTEN-FREE
CASHEW CREAM
Makes 4 cups (1 L)
Cashew cream is an absolute staple in any plant-based cooking. It is so creamy, it’s easy to make, and it requires zero straining (unlike most other nut milks). If you find this too thick, simply blend in a bit more water. Be sure to use raw cashews, not roasted ones. If you are short on time, you can use a quick-soak method instead of soaking the nuts overnight: pour boiling water over the cashews, cover, let sit for 30 minutes, drain, rinse, and you are ready to go! Just don’t soak them longer than 12 hours or they will be bitter.
3 cups (750 mL) raw cashews
3 cups (500 mL) water
1. Soak the cashews in water for at least 4 hours or overnight (up to 12 hours) in the fridge. Drain and rinse before using.
2. In a high-speed blender, blend the drained cashews and the water on high speed until very smooth, 2 to 3 minutes. Store in a resealable container in the fridge for up to 5 days.
VEGAN / GLUTEN-FREE
VEGAN PARM
Makes 1¼ cups (300 mL)
We love how simple it is to make your own vegan parmesan! Although this will not melt like traditional Parmesan cheese, it does add a similar flavour. Try it sprinkled on top of Garden Bolognese or Rosemary Polenta Fries.
1 cup (250 mL) raw cashews
¼ cup (60 mL) nutritional yeast
¾ teaspoon (4 mL) sea salt
¼ teaspoon (1 mL) garlic powder
1. In a mini food processor, pulse the cashews, nutritional yeast, salt, and garlic powder until finely ground, 20 to 40 seconds. Store in a resealable container at room temperature for up to 3 months.
VEGAN / GLUTEN-FREE
ALMOND TRUFFLE PARM
Makes ¾ cup (175 mL)
This may not be a dead ringer for Parmesan cheese, but we’ll take it any day over the real deal! Sprinkle this on pasta, roasted veggies—the options are endless.
½ cup (125 mL) ground raw almonds
¼ cup (60 mL) nutritional yeast
1 teaspoon (5 mL) white truffle oil
½ teaspoon (2 mL) sea salt
1. Stir together the almonds, nutritional yeast, white truffle oil, and salt in a small bowl. Store in a resealable container at room temperature for up to 3 months.
VEGAN / GLUTEN-FREE
VEGAN SOUR CREAM
Makes 2 cups (500 mL)
This makes a rather thick “sour cream.” If you prefer a thinner sour cream, simply add a bit of water and blend again.
3 cups (750 mL) raw cashews
½ cup (125 mL) water
1 tablespoon (15 mL) fresh lemon juice
2 teaspoons (10 mL) apple cider vinegar
½ teaspoon (2 mL) salt
1. Soak the cashews in water for at least 4 hours or overnight (up to 12 hours) in the fridge. Drain and rinse before using (see Tip).
2. In a high-speed blender, combine the drained cashews, water, lemon juice, cider vinegar, and salt. Blend on high speed until smooth. Store in a resealable container in the fridge for up to 5 days.
TIP: The overnight soak works best, but if you don’t have time to soak the cashews for several hours (or forgot), you can use the quick soak method: soak them in boiling water for 30 minutes, then drain and rinse.
VEGAN / GLUTEN-FREE / NUT-FREE
FLAX OR CHIA EGG
Replacement for 1 egg
You can use flax or chia eggs in most baking. The baked product is usually much denser, but it typically works and doesn’t alter the flavour!
1 tablespoon (15 mL) ground flaxseed or ground chia seeds
3 tablespoons (45 mL) water
1. Stir together the ground flaxseed or chia seeds and water in a small bowl and let sit for 5 to 10 minutes before using.
VEGAN / GLUTEN-FREE
VEGAN FETA
Makes about 2 cups (500 mL) crumbled “feta”
We experimented with all sorts of vegan feta concoctions before settling on this one. It is made creamy by the Cashew Cream, and it’s briny and zippy just like the real deal. It will not melt the same way as feta does, but it’s a great substitute for feta in any uncooked use, such as salads. Be sure to press the tofu: the longer it is pressed, the more liquid will be extracted and the more brine (a.k.a. flavour) will be soaked up.
1 package (12 ounces/350 g) extra-firm tofu, drained
1 cup (250 mL) Cashew Cream
Juice of 1 lemon
½ cup (125 mL) extra-virgin olive oil
½ cup (125 mL) water
2 tablespoons (30 mL) salt
1½ teaspoons (7 mL) sugar
1. Press the tofu by placing it between 2 sheets of paper towel, then sandwich it between 2 plates. Place a heavy object such as a stack of books on top; refrigerate for at least 2 hours or up to 1 day.
2. Cut the pressed tofu into ½-inch (1 cm) cubes.
3. In a dish large enough to hold all the tofu snugly, combine the Cashew Cream, lemon juice, olive oil, water, salt, and sugar. Whisk well. Add the tofu and toss to combine. The tofu should be submerged in the brine (if not, transfer it to a different bowl). Cover and refrigerate overnight. Store in a resealable container in the fridge for up to 7 days.
VEGAN / GLUTEN-FREE OPTION / NUT-FREE
SMOKY TOFU BACON
Serves 2 to 4
One of the biggest things people miss on a plant-based diet is bacon. This vegan version uses smoked tofu and does a darned good job of mimicking the real deal. It tastes incredible on Captain’s Kale Caesar Salad or on a vegan BLT. You can cut the tofu into thin strips or into cubes as indicated in the recipe, depending what you’ll be using it for.
1 package (7½ ounces/210 g) smoked extra-firm tofu
4 teaspoons (20 mL) extra-virgin olive oil
1 tablespoon (15 mL) pure maple syrup
1 tablespoon (15 mL) soy sauce or tamari
1. Cut the tofu into ¼-inch (5 mm) cubes.
2. Place the tofu in a small frying pan and add the olive oil, maple syrup, and soy sauce. Cook over medium-low heat until the tofu is crispy, about 5 minutes, stirring and turning occasionally. Serve immediately.
GLUTEN-FREE: Use gluten-free soy sauce or tamari.
