These days there are vegan alternatives to every animal-based product you can think of. If you don’t have a cruelty free grocer nearby then you can order almost anything online — one way or the other you can get your loving little mits on any ingredient you desire. There is no need to ‘miss’ things like cheese, cream, chocolate, and ice cream or stop making those old recipes you love because some brilliant person has found a way to make a kinder version of almost everything. Most vegans realise this; what they don’t realise is that brilliant person can be them. It is super easy to burn a whole through that wallet when you are stocking up on exciting imported vegan products. Some of them can also have ingredients lists as long as Rapunzel’s ponytail. So have a go at making your own, healthy versions at home — it’s so much easier than you think it is. Here’s a few recipes to get you started.
I made this quick and easy recipe to have with my baked sweet potato today and it was the perfect jacket-potato topper. And it literally takes two minutes! Click here for Olga from FabLunch’s Two Minute Sour Cream.
Looking for an exotic deli-inspired cheese to take your cheese platter to the next level? Vegie Head has a super easy recipe for Za-atar Spiced Cashew Cheese that you can make in your own kitchen. It will blow your guests away and leave you wondering why you’ve wasted all that money on plastic soy cheese!
Another super simple thing you can make at home is mayonnaise. Try this quick recipe from mindbodygreen.com and you can keep that epic ingredients list under control and avoid getting stuck with a jar of overly-sweet goop. No-one wants goop on their salad sammie!
This Vegie Head Raw Chocolate Bark recipe is not only guilt-free, it is literally as easy as 1, 2, 3. Click here to try this very adaptable, three step recipe for yourself.
This is my favourite vegan kitchen hack. It’s super easy to do and all you need is a can of coconut milk and an electric beater or a whisk and some enthusiastic elbow grease. Leave a can of good quality coconut cream in the fridge at least overnight. Then when you open it take the separated creamy part off the top of the can and pop into a bowl (you can use the raining water for a smoothie). Pop in some sweetener, I use coconut sugar. Then beat until you have lovely whipped cream peaks. Then dollop away my friend — it’s that simple. This cream is excellent on scones, pancakes, trifles, cakes, hot chocolate, anything!
Dairy Free Baileys Irish Cream
Yes, clever Vegie Head has even developed a recipe for everyone’s favourite creamy special occasion nightcap. Click the link, make the drink, blow your self away.
Emma Bailie is a freelance journalist, vegan blogger and travel-memoir writer. She is passionate about animal rights, social justice and the inner peace that can be found when dining on the tragically misrepresented potato. She has to read magazines back to front but she doesn’t quite know why. She prefers her hot chips cold but that’s just between you and her, okay?