We've got one in the supermarkets called Nuttelex Buttery! But lots of small artisan chefs create beautiful cultured butters etc that I can't afford but long for from afar haha.
Oooh the idea of vegan buttery being from a "creamery" sounds good! I've heard of violife but they don't have it here. Definitely gonna use that info when I go to Europe!
Oooo we newly (where I am) have Violife butter here in the states - big fan!! Honestly, it's the closest to the homemade one I make - which funny enough, well, of course, is based on Miyoko's recipe in Homemade Vegan Pantry (I can't do cashews or I'd buy hers!)
yet another recipe I need to try! In the end, you mention "cauliflower cheese", and this makes me curious. My only previous experience of using cauliflower in such way was when I followed a recipe of cauliflower alfredo, and the result was great (great enough so that everybody liked it at home).
Cauliflower cheese is a very British recipe (I think). You make a cheesy, creamy sauce (as I'm sure you know, a simple roux + soy milk + nutritional yeast + vegan cheese) and steam cauliflower. Then you bake it in the oven and what's left is a beautiful, crispy + soft side dish!
I have never heard of adding baking soda to roasted potatoes. I will definitely try it. I love roasting veggies. It’s an easy way to cook a lot of food without a great deal of effort. Everything gets olive oil salt and pepper. I like roasted broccoli and will always love whole bulb roasted garlic.
It's definitely minimum effort, max satisfaction!! When I first became vegan I'd roast a whole tray of veggies for the week to have with rice, pasta, etc. Roast broccoli is divine and the whole roasted garlic is so useful to keep for your meals for the week (or day, it never lasts long for me..) Thanks for reading!
Ooooo very intrigued to know what the vegan butter(s) are like in your part of the world!
We've got one in the supermarkets called Nuttelex Buttery! But lots of small artisan chefs create beautiful cultured butters etc that I can't afford but long for from afar haha.
Oooh the idea of vegan buttery being from a "creamery" sounds good! I've heard of violife but they don't have it here. Definitely gonna use that info when I go to Europe!
Oooo we newly (where I am) have Violife butter here in the states - big fan!! Honestly, it's the closest to the homemade one I make - which funny enough, well, of course, is based on Miyoko's recipe in Homemade Vegan Pantry (I can't do cashews or I'd buy hers!)
You make vegan butter?! Recipe soon please!
tah dah
https://photos.app.goo.gl/iugo97HpPeJrg3Pt8
I recommend the "cultured" version on the second page - lovely consistency. I tend to skip the cashews and use homemade oat yogurt.
Oh incredible! I'm out of butter at the moment so this comes at a perfect time, thank you <3
oh, noted!!!! I will take a pic for ya next time I open the cookbook, shhhh ; )
(I have made many online recipes and this one is def the best)
yet another recipe I need to try! In the end, you mention "cauliflower cheese", and this makes me curious. My only previous experience of using cauliflower in such way was when I followed a recipe of cauliflower alfredo, and the result was great (great enough so that everybody liked it at home).
Cauliflower cheese is a very British recipe (I think). You make a cheesy, creamy sauce (as I'm sure you know, a simple roux + soy milk + nutritional yeast + vegan cheese) and steam cauliflower. Then you bake it in the oven and what's left is a beautiful, crispy + soft side dish!
Thank you, Arielle. I believe this is what my special one loves (in the vegetarian version). I'll try this as well.
Sure to put a smile on their face!
I am such a roast potato fan, but I’d never heard of that. Great tip.
Let me know if you give it a try!
I have never heard of adding baking soda to roasted potatoes. I will definitely try it. I love roasting veggies. It’s an easy way to cook a lot of food without a great deal of effort. Everything gets olive oil salt and pepper. I like roasted broccoli and will always love whole bulb roasted garlic.
It's definitely minimum effort, max satisfaction!! When I first became vegan I'd roast a whole tray of veggies for the week to have with rice, pasta, etc. Roast broccoli is divine and the whole roasted garlic is so useful to keep for your meals for the week (or day, it never lasts long for me..) Thanks for reading!