All guides
Every guide we've published, grouped by topic.
Is It Vegan?
Is It Vegan? hub →
Is It Vegan? Are Gummy Bears Vegan? The Truth About Gelatin, Beeswax, and the Best Plant-Based Swaps
Most gummy bears are not vegan due to gelatin and beeswax. Learn which ingredients to avoid and which brands use plant-based pectin instead.
Is It Vegan? Is Cheese Vegan? Why Regular Cheese Fails the Test (and What to Eat Instead)
Regular cheese is not vegan. It contains dairy milk and often animal rennet. Learn why, what to look for on labels, and the best vegan cheese brands.
Is It Vegan? Is Ketchup Vegan? The Short Answer Is Yes (With One Small Catch)
Most ketchup is vegan. Learn the one bone-char sugar caveat, which brands are certified vegan, and how to spot the rare honey variety.
Is It Vegan? Is Mayo Vegan? What's in Regular Mayo and Where to Find Vegan Options
Regular mayo is not vegan because it contains egg yolks. Learn why, which brands are vegan, and how to spot plant-based mayo at the store.
Is It Vegan? Is Naan Bread Vegan? What the Ingredients Reveal
Traditional naan is not vegan due to yogurt, ghee, and sometimes eggs. Learn which brands are safe, how to spot vegan versions, and how to make your own.
Is It Vegan? Is Ranch Vegan? What You Need to Know About Dressing, Brands, and Restaurants
Regular ranch is not vegan. It contains buttermilk and egg yolk. Here is what to look for, which brands are safe, and how to make your own.
Is It Vegan? Is Vanilla Extract Vegan? What Every Baker Needs to Know
Pure vanilla extract is made from three plant-based ingredients and is vegan. Here is what to check on the label, plus alcohol-free options.
Is It Vegan? Is Worcestershire Sauce Vegan? What Every Label Hides
Most Worcestershire sauce contains anchovies and is not vegan. Learn which brands are safe, what to look for on labels, and how to make your own.
Is It Vegan? Is Beeswax Vegan? What You Need to Know About E901
Beeswax (E901, cera alba) is not vegan. Learn where it hides in food and cosmetics and which plant wax alternatives to use instead.
Is It Vegan? Is Carmine Vegan? The Insect Red Dye Hiding in Your Food
Carmine (E120, cochineal, Natural Red 4) is made from crushed insects and is not vegan. Learn its label names and plant-based red dye alternatives.
Is It Vegan? Is Casein Vegan? The Milk Protein Hiding in Your "Non-Dairy" Creamer
Casein is a milk protein and is not vegan. Learn where it hides in non-dairy creamers, cheese alternatives, and protein bars, plus how to spot it on labels.
Is It Vegan? Is Isinglass Vegan? The Fish-Derived Fining Agent Explained
Isinglass is a fining agent made from fish swim bladders used to clarify beverages. Learn why it is not vegan and how to spot it.
Is It Vegan? Is L-Cysteine Vegan? The Dough Conditioner Hidden in Your Bread
L-cysteine (E920) is usually derived from duck feathers or human hair. Learn where it hides, how to spot it, and what to look for instead.
Is It Vegan? Are Mono and Diglycerides Vegan? The Label Does Not Tell You
Mono and diglycerides can be made from plant oils or animal fat. The label never says which. Here is how to know what you are eating.
Is It Vegan? Is Red 40 Vegan? The Animal-Testing Catch Most Labels Never Mention
Red 40 (Allura Red, E129) contains no animal ingredients, but it is tested on animals. Here is what strict vegans need to know.
Is It Vegan? Is Rennet Vegan? Animal, Microbial, and Vegetable Rennet Explained
Animal rennet is not vegan. Learn the difference between animal, microbial, and vegetable rennet, which cheeses always contain it, and how to read labels.
Is It Vegan? Is Shellac Vegan? The Truth About Confectioners Glaze
Shellac is not vegan. It is a resin secreted by the lac insect, used to coat candy, fruit, and pills. Learn label names and vegan alternatives.
Is It Vegan? Is Vitamin D3 Vegan? What Every Plant-Based Shopper Needs to Know
Most vitamin D3 comes from lanolin (sheep wool grease) or fish, making it non-vegan. Learn how to find lichen-derived vegan D3 and where it hides.
Is It Vegan? Is Whey Vegan? What You Need to Know About This Dairy Protein
Whey is a dairy protein and is not vegan. Learn where it hides in food, how to read labels, and the best plant-based protein alternatives.
Is It Vegan? Plant Based vs Vegan: What's the Real Difference?
Plant based focuses on diet and health. Vegan is an ethics-led lifestyle. Learn the key differences, what labels really mean, and which fits your goals.
Is It Vegan? Types of Vegetarian: Every Diet on the Spectrum Explained
Lacto-ovo, lacto, ovo, vegan, pescatarian, flexitarian: a clear breakdown of every vegetarian type, what each includes, and how they compare.
Is It Vegan? Vegan vs Vegetarian: Key Differences, What Each Eats, and Which Is Healthier
Vegan and vegetarian diets both skip meat, but they differ on dairy, eggs, and honey. Here is a clear breakdown of definitions, food lists, nutrition, and health.
Is It Vegan? What Is a Vegan? Definition, Diet, Lifestyle, and How It Differs from Plant-Based
Learn what a vegan is, what vegans eat and avoid, hidden animal ingredients to watch for, and how veganism differs from plant-based eating.
Is It Vegan? Is CAVA Vegan? Every Menu Item, Checked
Most of CAVA's build-your-own menu is plant-based. Here is every base, dip, protein, topping, and dressing that is vegan, and the handful to skip.
Is It Vegan? Are Marshmallows Vegan? The Gelatin Problem, and the Brands That Skip It
Are marshmallows vegan? Standard ones aren't, thanks to gelatin. Here's why it's there, the brands that skip it, and how to make your own with aquafaba.
Is It Vegan? Are Oreos Vegan? The Accidentally Vegan Debate, Explained
Oreos have no milk in the ingredients, but Nabisco says they may contain milk. Here's what that actually means, plus the palm oil question most people skip.
Is It Vegan? Is Bread Vegan? Most of It Is, But Here's What to Watch
Basic bread is vegan: flour, water, yeast, salt. The problem is everything else. Here's which loaves to trust, which to check, and what ingredients to flag.
Is It Vegan? Is Chocolate Vegan? Dark vs Milk, Dairy Tricks, and What to Actually Buy
Dark chocolate is often vegan, but milk chocolate is not. Here's how to read a label, what cross-contamination really means, and which bars are safe.
Is It Vegan? Is Gelatin Vegan? What It Is and What to Use Instead
Is gelatin vegan? No, it's collagen from pig and cow skin and bones. Here's everywhere it hides, plus agar, pectin, and carrageenan swaps that actually work.
Is It Vegan? Is Honey Vegan? The Honest Answer (and the Swaps I Actually Use)
Short answer: no, honey isn't vegan. Here's the why, the nuance most articles skip, and six swaps, with real ratios, that I reach for instead.
Is It Vegan? Is Palm Oil Vegan? Technically Yes, Ethically Complicated
Is palm oil vegan? By ingredient, yes, it's plant-derived. But deforestation and orangutan habitat loss make it the messiest gray area in the vegan pantry.
Is It Vegan? Is Pasta Vegan? Dried, Fresh, and the Egg Question
Is pasta vegan? Dried pasta usually is, just semolina and water. Fresh and egg pasta usually isn't. Here's how to tell them apart and read the label fast.
Is It Vegan? Is Peanut Butter Vegan? Mostly Yes, With a Few Traps
Is peanut butter vegan? Most jars are, with just peanuts, salt, and oil. But honey-roasted versions, added sugar, and palm oil hide a few traps.
Is It Vegan? Is Sugar Vegan? The Bone Char Question, Explained
Is sugar vegan? Mostly yes, but some US cane sugar is filtered through bone char. Here's the real story, plus the brands and labels I actually trust.
Vegan Swaps
Vegan Swaps hub →
Vegan Swaps Vegan Aioli (Creamy Garlic Sauce, Two Ways)
Rich, garlicky vegan aioli made from aquafaba or vegan mayo. Ready in 5 to 15 minutes with pantry staples. Perfect for dipping and spreading.
Vegan Swaps Vegan Brown Butter (Nutty, Toasty, and Easy to Make)
Learn how to make vegan brown butter with a nut butter boost. Rich, nutty, toasty flavor in under 10 minutes. Works in baking, pasta, and more.
Vegan Swaps Vegan Caesar Dressing (Creamy, No Anchovy)
A creamy, briny vegan caesar dressing made with soaked cashews, capers, and nori. Ready in 15 minutes, no anchovies needed.
Vegan Swaps Vegan Cheese Sauce (Cashew or Potato-Carrot, Pourable)
A creamy, pourable vegan cheese sauce made from cashews or potato and carrot. Ready in 15 minutes and perfect for nachos and pasta.
Vegan Swaps Vegan Nutella (Homemade Chocolate Hazelnut Spread)
Make silky vegan Nutella from scratch with just 5 ingredients. Better than store-bought, 100% dairy-free and ready in 30 minutes.
Vegan Swaps Vegan Scrambled Eggs (Tofu Scramble That Actually Tastes Eggy)
Fluffy, eggy tofu scramble ready in 10 minutes. Kala namak and nutritional yeast are the secrets. Plus a JUST Egg style mung bean variation.
Vegan Swaps Homemade Almond Milk (Creamy, Not Watery)
Homemade almond milk that comes out creamy, not watery. Get the blanched-almond ratio, sweet and vanilla versions, store-bought tips, and pulp uses.
Vegan Swaps Aquafaba: The Chickpea-Water Egg Substitute
Aquafaba is the liquid from a can of chickpeas, and it whips like egg whites. Here are the exact ratios, the whipping tips, and the uses that actually work.
Vegan Swaps Cashew Cheese (Spreadable and Aged Versions)
Cashew cheese two ways: a five-minute spreadable bowl and a cultured aged wheel with real tang, plus herb coatings, board tips, and the best store brands.
Vegan Swaps Homemade Cashew Milk (No Straining Needed)
Cashew milk you blend in one minute with no nut bag and no straining. Get the thin vs creamy ratios, sweet and vanilla riffs, uses, and shelf life.
Vegan Swaps Flax Egg: The Recipe and When It Actually Works (and When It Doesn't)
1 Tbsp ground flaxseed + 3 Tbsp water, rested 5-10 min. It's a binder, not a magic egg swap. Here's exactly when to use it and when to try something else.
Vegan Swaps How to Make Oat Milk at Home (Without the Slime)
A real oat milk recipe that actually works: rolled oats, cold water, 35 seconds of blending. Learn why homemade goes slimy and when to just buy the carton.
Vegan Swaps Homemade Soy Milk (and How to Lose the Beany Taste)
How to make soy milk at home that does not taste beany. The soak, blend, strain, and cook method, plus sweetened and barista versions and okara uses.
Vegan Swaps Vegan Bacon: 4 Ways That Actually Taste Smoky
Vegan bacon four ways, from tempeh to rice paper, coconut, and mushroom, with one smoky-sweet marinade, crisping tricks, and the best store brands.
Vegan Swaps Vegan Bechamel (Silky White Sauce, No Dairy)
Vegan bechamel done right: a vegan butter and flour roux whisked with warm soy milk, nutmeg, and nooch. Plus the no-lump method and a cheese-sauce variation.
Vegan Swaps Vegan Butter: A Real From-Scratch Recipe (Plus What to Look for in Store-Bought)
Regular butter is always dairy. Here's how to make real vegan butter at home with coconut oil and plant milk, plus what to look for in store-bought.
Vegan Swaps Vegan Buttercream Frosting (Silky, Not Greasy)
Vegan buttercream that pipes clean and never tastes greasy: the right vegan butter, the powdered sugar ratio, a Swiss aquafaba version, plus chocolate and coloring.
Vegan Swaps Vegan Buttermilk: The 2-Ingredient Swap for Any Recipe
Vegan buttermilk is just plant milk plus an acid, and it's a 1:1 swap for the dairy kind. Here's the exact ratio and the milk that curdles best.
Vegan Swaps Vegan Caramel Sauce (Coconut, 4 Ingredients)
Vegan caramel made from coconut milk and brown sugar, no dairy. Get the 4-ingredient sauce, a no-cook date version, salted caramel, and the best brands.
Vegan Swaps Vegan Cheddar Cheese (Sliceable and Meltable)
Vegan cheddar that slices and melts: a firm cashew block set with agar, the color and tang fixes, and the best store brands for mac and grilled cheese.
Vegan Swaps Vegan Chicken (Seitan and Soy Curl Methods)
Vegan chicken two ways: hand-pulled shredded seitan and rehydrated soy curls, seasoned with poultry herbs and good broth. Plus the best store brands.
Vegan Swaps Vegan Chocolate Ganache (2 Ingredients)
Vegan ganache from just dark chocolate and coconut cream. Get the exact ratios for glaze, truffles, and frosting, plus how to fix a split batch.
Vegan Swaps Vegan Chorizo (Smoky Soy or Walnut Crumble)
Vegan chorizo made from scratch with TVP or walnut-mushroom crumble, smoked paprika, and lime, plus the best Soyrizo and Upton's brands and how to use it.
Vegan Swaps Vegan Condensed Milk (Sweetened, From Scratch)
Vegan condensed milk made from scratch: simmer coconut or oat milk with sugar until thick and caramelly, plus the best store-bought brand and uses.
Vegan Swaps Vegan Cream (Single, Double, and Pouring)
Vegan cream sorted: cashew cream for pouring and cooking, chilled coconut cream for whipping, a soy-and-oil double cream, plus the best store brands.
Vegan Swaps Vegan Cream Cheese From Scratch, Plus the Best Store-Bought
Vegan cream cheese is easy to make from soaked cashews. Here's my cultured and quick recipe, why dairy cream cheese isn't vegan, and the best brands to buy.
Vegan Swaps Vegan Evaporated Milk (Easy Stovetop Swap)
Vegan evaporated milk in one pan: reduce unsweetened soy or oat milk by half until thick. No sugar, unlike condensed milk, plus the best store-bought brand.
Vegan Swaps Vegan Feta (Briny Marinated Tofu Feta)
Vegan feta from pressed firm tofu and a salty, tangy brine. The crumble-perfect recipe, the brine ratio, best store brands, and Greek salad uses.
Vegan Swaps Vegan Fish and Seafood Substitutes That Work
Vegan fish that actually tastes of the sea: marinated tofu and banana blossom with nori, hearts of palm crab cakes, jackfruit, plus the best store brands.
Vegan Swaps Vegan Ground Beef Substitutes (and a From-Scratch Version)
Vegan ground beef done right: TVP, walnut-mushroom mince, lentil crumble, and Beyond, Impossible, and Gardein compared, plus a from-scratch taco meat recipe.
Vegan Swaps Vegan Heavy Cream: What to Use for Cooking and Whipping
Vegan heavy cream done right: cashew cream for pasta and soup, chilled coconut cream for whipping, plus the best store-bought brands and exact ratios.
Vegan Swaps Vegan Honey Substitutes That Actually Work
A vegan honey substitute for every job: agave, maple, date and rice syrup, plus apple vegan honey brands and a homemade recipe, with real ratios.
Vegan Swaps Vegan Ice Cream Base (No-Churn and Custard Methods)
Vegan ice cream base two ways: a rich cashew-coconut custard for the churn and a 3-ingredient no-churn method, plus how to keep it scoopable not icy.
Vegan Swaps Vegan Marshmallow Fluff (Aquafaba Magic)
Vegan marshmallow fluff from whipped aquafaba and hot sugar syrup. Glossy, spreadable, no gelatin or egg, plus the brands worth buying and storage tips.
Vegan Swaps Vegan Mayo: The From-Scratch Recipe That Actually Works (Soy Milk Magic)
Regular mayo is made with eggs, so it's not vegan. Here's the soy milk version I make weekly, why it emulsifies so well, and how to rescue a broken batch.
Vegan Swaps Vegan Mozzarella That Actually Melts
Vegan mozzarella that melts and stretches: a cashew and tapioca recipe, why dairy mozz isn't vegan, the best store brands, and pizza and caprese tips.
Vegan Swaps Vegan Nacho Cheese Sauce (Pourable and Gooey)
Vegan nacho cheese that pours warm and pulls into gooey strands, built from cashews or potato and carrot with jalapeno brine, nooch, and the right spices.
Vegan Swaps Vegan Parmesan (the 5-minute cashew kind I actually keep on hand)
Real parmesan isn't vegan, it's cheese made with animal rennet. Here's the 4-ingredient cashew version I use instead, plus the ratio that matters.
Vegan Swaps Vegan Pepperoni (Seitan, for Pizza That Crisps)
Vegan pepperoni from scratch with vital wheat gluten, tomato paste, and fennel, steamed then sliced thin so it cups and crisps on pizza. Plus the best brands.
Vegan Swaps Vegan Pesto (No Parmesan Needed)
Vegan pesto in 10 minutes: basil, garlic, olive oil, and nutritional yeast for the cheesy hit. Nut swaps, the best store-bought brands, and how to use it.
Vegan Swaps Vegan Queso (Cashew and Potato Versions)
Vegan queso two ways: a rich blended cashew dip and an oil-free potato-carrot version, both with nooch and spices, plus the best store brands.
Vegan Swaps Vegan Ranch Dressing (Creamy and Herby)
Vegan ranch is easy to make with a cashew or vegan-mayo base, fresh dill, garlic, and a quick plant-milk buttermilk. Recipe plus the best store brands.
Vegan Swaps 5-Minute Vegan Ricotta (Tofu and Almond Versions)
Vegan ricotta in 5 minutes: a crumbly tofu version and a creamy almond one, plus texture fixes, the best store-bought brands, and how to use it.
Vegan Swaps Vegan Sausage From Scratch (Seitan Method)
Vegan sausage from scratch using vital wheat gluten and beans, steamed into Italian or breakfast links. Plus the best store brands and how to grill it.
Vegan Swaps Vegan Sour Cream That Actually Tastes Tangy
Vegan sour cream is easy to make from soaked cashews, lemon, and vinegar. Here's my from-scratch recipe, a tofu version, and the best store-bought brands.
Vegan Swaps Vegan Whipped Cream (Coconut and Aquafaba Methods)
Vegan whipped cream two ways: stiff coconut cream whipped with sugar, or light aquafaba foam. Plus which to use when and the best store-bought brands.
Vegan Swaps Vegan Yogurt From Scratch (Thick and Tangy)
Vegan yogurt is easy to culture at home from soy or coconut milk. Here's my from-scratch recipe, how to get it thick, the best brands, and fixes for runny batches.
How-To
How-To hub →
How-To A Guide to Vegan Meat Substitutes (Whole-Food and Store-Bought)
Vegan meat substitutes mapped out: tofu, tempeh, seitan, TVP, jackfruit, mushrooms, lentils, and the best store brands, with what each is good for.
How-To A Guide to Plant Milks: Which to Use for What
The best plant milk depends on the job. A practical guide to oat, soy, almond, cashew, coconut, pea, rice, and hemp for coffee, baking, and cooking.
How-To A Guide to Seitan: What It Is, How to Use It, and Is It Healthy
What is seitan? It's wheat gluten with a genuinely meaty chew. Here's the protein, the gluten warning, store-bought vs homemade, and the best ways to use it.
How-To A Guide to Tempeh: What It Is and How to Use It
What is tempeh? It's fermented whole soybeans pressed into a firm cake. Here's the nutrition, the varieties, and the best ways to actually use it.
How-To A Complete Guide to Tofu: Every Type and How to Cook It
Types of tofu explained: silken, soft, firm, extra-firm, and super-firm, plus what each is for, pressing, freezing, and the cornstarch crisp trick.
How-To A Guide to Vegan Cheese: Types, Brands, and How to Use Them
Vegan cheese explained: which types melt, which belong on a board, the best brands by category, and when it's worth making your own from cashews.
How-To The Best Vegan Protein Sources (With Real Gram Counts)
The best vegan protein sources ranked by grams and practicality: soy, seitan, lentils, beans, peas, nuts, seeds, and quinoa, with real numbers.
How-To How to Caramelize Onions (Slow and Properly)
How to caramelize onions the slow, proper way: 40 minutes low in vegan butter or oil, the deglaze trick, salt timing, plus uses, make-ahead and freezing.
How-To How to Cook Beans in an Instant Pot (No Soaking Needed)
Instant Pot beans done right: exact pressure-cook times for black, pinto, chickpea, kidney and cannellini beans, salt timing, and release tips.
How-To How to Cook Dried Chickpeas (Stovetop and Instant Pot)
Learn how to cook chickpeas from dried: soak or quick-soak, simmer or pressure cook, salt and baking soda timing, doneness, and saving aquafaba.
How-To How to Cook Dried Beans: Soak, Simmer, and Actually Get It Right
Dried beans are cheaper, better-tasting, and less wasteful than canned. Here's everything: soaking, stovetop, Instant Pot, the salt myth, acid timing, and storage.
How-To How to Cook Edamame (Boiled, Steamed, Pan-Seared)
How to cook edamame three ways: boiled, steamed, and pan-seared, with exact times, salting tips, garlic-chili variations, and the protein angle.
How-To How to Cook Jackfruit (Pulled-Pork Style)
How to cook jackfruit pulled-pork style: buy the right can of young green jackfruit, shred and sear it, then sauce it for sandwiches and tacos.
How-To How to Cook Lentils (Every Type, No Mush)
How to cook lentils of every type: green, brown, red, black, and French, with cook times, ratios, salt timing, and how to keep them whole or make dal.
How-To How to Cook Quinoa (Fluffy, Never Mushy)
How to cook quinoa so it comes out fluffy, never mushy: rinse off the bitter saponins, use a 1 to 1.5 ratio, simmer, then rest off the heat.
How-To How to Cook Tempeh So It Isn't Bitter
How to cook tempeh without the bitterness: steam it first, then marinate and pan-fry, bake, or air-fry. A practical, tested technique guide.
How-To How to Cook Tofu So It's Actually Good
Press it, use the cornstarch trick, and marinate after cooking. A practical technique guide for crispy, flavorful tofu every single time.
How-To How to Air-Fry Tofu (Crispy Without the Oil)
Air fryer tofu that's actually crispy: press it, cube it, dust with cornstarch, and air-fry at 400F. The times, temps, and mistakes that trip people up.
How-To How to Cook With TVP (Textured Vegetable Protein)
How to cook TVP the right way: rehydrate it in seasoned broth, not water, then brown it into taco meat, chili, or bolognese for cents per serving.
How-To How to Freeze Tofu (For a Chewier, Spongier Texture)
How to freeze tofu for a chewier, spongier texture that soaks up sauce. The freeze-thaw-press method, what to expect, best uses, and how long it keeps.
How-To How to Get B12 on a Vegan Diet (What You Actually Need)
Vegan B12 made clear: why you genuinely need to supplement, fortified foods vs pills, exact doses, deficiency risks, and the pseudo-B12 myth to ignore.
How-To How to Get Calcium on a Vegan Diet
Vegan calcium without dairy: fortified milks, calcium-set tofu, the low-oxalate greens that absorb best, tahini, and real milligram numbers.
How-To How to Get Enough Iron on a Vegan Diet
Vegan iron made simple: the best plant sources with real numbers, the vitamin C trick that doubles absorption, and what to stop drinking with meals.
How-To How to Get Enough Protein on a Vegan Diet
Vegan protein made simple: how much you actually need, the best plant sources with real gram counts, the complete-protein myth, and a sample day.
How-To How to Make Almond Flour (and Almond Meal)
How to make almond flour at home: blanch, dry, and pulse almonds into a fine flour without turning it into butter. Plus almond meal and a free pulp trick.
How-To How to Make Cashew Cream (Thick, Thin, and Everything In Between)
Cashew cream is the one technique that changed how I cook vegan food. Soak, blend, done. Here's the ratio guide, the hot-soak shortcut, and when to use each version.
How-To How to Make Cashew Parmesan (3 Ingredients, 2 Minutes)
Cashew parmesan takes 3 ingredients and 2 minutes: blitz cashews, nutritional yeast, and salt into a nutty, salty sprinkle. Here's my exact method and ratios.
How-To How to Make Oat Flour (1 Ingredient, 1 Minute)
How to make oat flour with one ingredient in one minute: blend rolled oats into flour. My exact method, sifting trick, baking swaps, and storage tips.
How-To How to Make Oat Milk That Isn't Slimy
How to make oat milk without the slime: cold water, a 30-second blend, and a gentle strain. The technique fixes, gummy rescue, and barista versions explained.
How-To How to Make Seitan (Homemade Vegan Meat)
How to make seitan from vital wheat gluten, broth, and seasonings. Get the dough, the no-over-knead rule, simmering vs steaming, and a foolproof base recipe.
How-To How to Make Tahini (Toasted Sesame Paste)
How to make tahini at home: toast sesame seeds, blend with a little oil until smooth and pourable. My exact method, hulled vs unhulled, and storage tips.
How-To How to Make Tofu From Scratch (Soy Milk to Block)
How to make tofu from scratch: turn soybeans into soy milk, curdle with nigari, gypsum, or lemon, and press into firm or silken blocks at home.
How-To How to Make Vegan Gravy (Rich and Brown)
Vegan gravy that's rich and brown, built on a flour roux, good mushroom or veg broth, soy sauce, and nooch, with mushroom and onion variations plus make-ahead.
How-To How to Make Vegan Stock (and Use Up Your Scraps)
Vegan stock from a freezer scrap bag or built from scratch in 45 minutes: what to save, what to avoid, simmer times, freezing in cubes, and depth boosters.
How-To How to Marinate Tofu So the Flavor Actually Sticks
How to marinate tofu so flavor actually sticks: press hard, use a thin sauce, and toss in glaze after cooking crispy. The timing and formulas that work.
How-To How to Meal Prep Vegan (A Week of Food in 2 Hours)
Vegan meal prep, done right: a 2-hour Sunday plan to batch a grain, a protein, a sauce, and roasted veg, then mix and match all week without boredom.
How-To How to Press Tofu (And Why Skipping This Step Is Ruining Your Dinner)
Pressing tofu removes excess water so it crisps up and actually absorbs marinade. Here's the towel method, the press method, and the freezer trick for chewy texture.
How-To How to Read Food Labels as a Vegan (Hidden Animal Ingredients)
Vegan food labels are full of traps. Here's how to spot gelatin, carmine, casein, whey, shellac, and the sneaky 'depends-on-source' ones in seconds.
How-To How to Replace Eggs in Baking (A Swap for Every Recipe)
The best egg substitute baking guide, matched to the job: flax egg, aquafaba, applesauce, banana, and more, with exact ratios for cookies, cakes, and brownies.
How-To How to Roast Chickpeas (Crispy and Stays Crispy)
Roasted chickpeas that get crunchy and actually stay crunchy: dry them well, roast at 400F, season after, and store them the right way.
How-To How to Soak Cashews (Fast and Overnight Methods)
How to soak cashews two ways: the overnight cold soak and a 15-minute boil hack. Why it matters for smooth blending, plus draining and storage tips.
How-To How to Start a Vegan Diet (A Realistic First Month)
How to go vegan without burning out: veganize meals you love, the swaps to stock, B12 and the nutrients to watch, eating out, and a real week-one plan.
How-To How to Stock a Vegan Pantry (The Essentials List)
A vegan pantry done right: the legumes, grains, flavor builders, and condiments that make plant-based cooking fast, plus what to buy first and budget tips.
How-To How to Store Tofu (Opened, Cooked, and Frozen)
How to store tofu the right way: keep an opened block in water you change daily, store cooked tofu safely, spot when it has gone off, and freeze it well.
How-To How to Thicken Sauces and Soups (All Vegan)
How to thicken sauce vegan six ways: cornstarch slurry, flour roux, blended cashews, pureed veg, agar, and reduction. Ratios, no lumps, gluten-free.
How-To How to Veganize Any Recipe (A Simple Framework)
How to veganize recipes the smart way: a swap-by-category framework for dairy, eggs, meat, honey, and gelatin, plus the two swaps that fail and why.
How-To Miso 101: What It Is and How to Cook With It
What is miso? It's fermented soybean paste, and it's the umami secret in my kitchen. Here's white vs red, is it vegan, and how to cook with it.
How-To Nutritional Yeast 101: What It Is and How to Use It
Nutritional yeast is the cheesy, B12-rich flake that makes vegan food taste like food. Here's what nooch is, how to use it, and how much.
How-To Eating Vegan on GLP-1 Meds: The High-Protein, High-Fiber Playbook
On Ozempic, Wegovy, or Zepbound and plant-based? Appetite drops, so protein and fiber have to lead. Here's how to eat to protect muscle and feel good.
Where to Eat
Where to Eat hub →Coming soon.