Vegan Recipes

Every recipe on this site is vegetarian, so what this page filters for is the second step: no dairy, no eggs, no honey. The badge on a card is set per recipe rather than guessed from the title, which matters more often than you would think, since a dish can read as plant-based and still have butter in the pan.

Cashews do a lot of the work in the creamy recipes. Soaked and blended they carry fat and body in roughly the way cream does, which is why the sauces here behave like sauces instead of like thin approximations of them. Nutritional yeast supplies the savory, slightly cheesy note that dairy would otherwise bring, and silken tofu blends into something that sets in the oven, which is what makes an eggless quiche or custard hold a clean edge.

The one habit worth picking up is watching the heat. A cashew sauce has no egg or dairy protein to stabilize it, so held over a live flame it separates into oil and grit. Most of the recipes here build the sauce off the heat or stir it in at the end for exactly that reason, and following that order is usually the difference between a sauce that clings and one that splits.

Sort by meal or dish type from the main recipes page if you want to narrow this down further, since the vegan badge cuts across all of it.