A jar of chipotles in adobo is the whole reason this vegan chipotle aioli tastes like something from a restaurant taco shop. The peppers bring smoke first and heat second, and once they blend into a creamy base with a little acid and sweetness, you get a sauce that makes a plain plate of fries … Read more
The jars of tartar sauce I used to buy always ended up at the back of the fridge, because they tasted sweet and flat instead of briny. This vegan tartar sauce keeps the same creamy base and then leans into the herby, salty side of the classic, so it tastes like the little ramekin that … Read more
Most homemade gravy turns out pale and thin for the same reason so many quick recipes fall back on gravy powder: it’s thickened broth and nothing else. Brown color and that deep, roasty flavor a meat-based gravy gets from browned drippings don’t appear on their own, so a plant-based version has to build them deliberately. … Read more
Classic ranch isn’t vegan because it’s made with dairy buttermilk and egg-based mayo, but this version is fully vegan, with vegan mayo and a soy-milk-and-lemon buttermilk. This vegan ranch dressing comes together in about ten minutes with no cooking involved, which makes it one of those condiments I always keep in the fridge. The base … Read more