The following recipe by vegan chef and cookbook author Barbara Stukenborg for a cashew-based cream cheese is a timeless ...

Store in a well-sealed container in the fridge for 5−6 days. NOTE:You could use a blender for a smoother cheese, but this will require more water to get it moving. Your cheese will be runnier ...

An easy, creamy cashew "cheese" recipe that you can tailor to your own tastes. Perfect for spreading in sandwiches or on crackers. Soak the cashews in a bowl of water covered with a clean tea ...

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French onion soup is hearty and delicious, and it’s surprisingly easy to make dairy-free and plant-based. Onion soup has long ...