Vegan pumpkin cheesecake usually means either two pounds of store-bought vegan cream cheese or a bowl of soaked cashews, and I wanted neither. My base is silken tofu, blended until it vanishes into a smooth, pourable custard that carries the pumpkin and spice, with cornstarch doing the setting that holds the whole thing together. Baked … Read more
A lot of vegan rice pudding turns out either soupy or gluey, and the difference usually comes down to two things: how much liquid the rice absorbs and when you stop stirring. Rice releases starch as it cooks, so the pudding thickens on its own once the grains begin to soften. Push it with high … Read more
These vegan oreo truffles are the no-bake dessert I make when I want something that looks like more work than it is. Crushed Oreos and vegan cream cheese come together into a soft, chocolatey center, and a quick dip in vegan chocolate gives each ball a clean snap when you bite in. There’s no oven … Read more
Pumpkin cookies usually go one of two ways: cakey rounds that eat like muffin tops, or thin, greasy disks that spread flat the second they hit the oven. These vegan pumpkin cookies stay thick and chewy because the pumpkin itself does the binding and a spoonful of cornstarch keeps the dough from slackening as it … Read more
A vegan carrot cake stays soft and holds its shape when the fat is a neutral oil instead of vegan butter and when the leaveners get a little acid to wake them up. This version leans on both: oil keeps the crumb tender for days, apple cider vinegar reacts with the baking soda for lift, … Read more
Most vegan chocolate chip cookies turn out one of two ways: flat and greasy, or puffy and dry. This version skips both problems and gives you a crisp golden edge, a soft center that stays chewy for days, and chocolate that’s still melty when the cookie comes out of the oven. The technique doing the … Read more