Prosociano by Violife

Traditional Italian prosociano is aged to perfection and easy to crumble over pasta. Finding a vegan alternative that provides both the tangy taste and the texture isn’t easy—but Violife has done it. Violife’s prosociano has the crumbly texture you want, the delicious taste, and the added bonus of being gluten, soy, and nut-free.

Almond Milk Cream Cheese by Kite Hill

No bagel is complete without a smear of cream cheese, but for those that don’t want any lactose, finding that creamy texture can be tough. Kite Life has developed a very close substitute with their almond milk cream cheese. It spreads like cream cheese and offers a tangy flavor with some of the added spices.

Scallion Soft French-Style Nut Cheese by Treeline

No cheese substitute will ever perfectly match the flavor of the real deal. However, Treeline’s selection of French-Style nut cheeses get pretty close. Made from cashews, they spread well and have the tang you usually associate with a ripe Brie.

The post The Best Vegan Cheese Alternatives appeared first on Cooking 4 All.

Ingredients

This recipe actually only has a few basic ingredients:
1/2 cup of neutral oil
1 1/3 cups of packed brown sugar
2 eggs
a teaspoon of almond or vanilla extract
a pinch of salt
1 teaspoon of baking powder
1 1/2 cups of all-purpose flour

You can also add in pieces of dark chocolate if you want.

Instructions

1. Start by mixing together the oil and brown sugar in a bowl until there are no lumps.
2. Then, crack in one egg at a time and mix to combine before adding the other.
3. Pour in the vanilla or almond and stir well again.
4. Put in all the dry ingredients into the same bowl and mix gently, just until all the ingredients have incorporated.
5. Sprinkle in the chocolate if you’re using it, and then mix one more time.
6. Then, grease a baking dish and pour in the batter.
7. Bake at 350 F for 30 minutes until a toothpick comes out clean.
8. Wait 10 minutes to cool before you slice into it, and then enjoy!

The post Dairy-Free Blondies Come Together So Quickly! appeared first on Cooking 4 All.

Ingredients

The three ingredients for this recipe are 125 grams, or 1 1/4 cups of sliced almonds, 75 grams, or 6 tablespoons of sugar, and 1 large egg. If you have a nut allergy, you can also swap out the almond for shredded coconut. You can also make these cookies in a muffin tin or on a cookie sheet, whatever is more conveniant for you.

Instructions

1. Start by preheating the oven to 325 F and greasing your muffin tins or putting parchment paper down on some cookie sheets.
2. Crack the egg into a bowl and add in the sugar.
3. Mix the two ingredients for about a minute or so or until the mixture becomes thicker.
4. Add in the almonds or coconut and mix until well incorporated.
5. Drop about 2 teaspoons of mixture onto your tins or trays, mixing the cookie dough in between so it doesn’t separate.
6. Bake for 15 minutes if you’re using muffin tin or 20 minutes if you’re using cookie sheets, either way rotate the cookies half way through.
7. Cool and enjoy!

The post These Three Ingredient-Cookies Are Gluten and Dairy Free! appeared first on Cooking 4 All.

Prosociano by Violife

Traditional Italian prosociano is aged to perfection and easy to crumble over pasta. Finding a vegan alternative that provides both the tangy taste and the texture isn’t easy—but Violife has done it. Violife’s prosociano has the crumbly texture you want, the delicious taste, and the added bonus of being gluten, soy, and nut-free.

Almond Milk Cream Cheese by Kite Hill

No bagel is complete without a smear of cream cheese, but for those that don’t want any lactose, finding that creamy texture can be tough. Kite Life has developed a very close substitute with their almond milk cream cheese. It spreads like cream cheese and offers a tangy flavor with some of the added spices.

Scallion Soft French-Style Nut Cheese by Treeline

No cheese substitute will ever perfectly match the flavor of the real deal. However, Treeline’s selection of French-Style nut cheeses get pretty close. Made from cashews, they spread well and have the tang you usually associate with a ripe Brie.

The post The Best Vegan Cheese Alternatives appeared first on Cooking 4 All.

Ingredients

This recipe actually only has a few basic ingredients:
1/2 cup of neutral oil
1 1/3 cups of packed brown sugar
2 eggs
a teaspoon of almond or vanilla extract
a pinch of salt
1 teaspoon of baking powder
1 1/2 cups of all-purpose flour

You can also add in pieces of dark chocolate if you want.

Instructions

1. Start by mixing together the oil and brown sugar in a bowl until there are no lumps.
2. Then, crack in one egg at a time and mix to combine before adding the other.
3. Pour in the vanilla or almond and stir well again.
4. Put in all the dry ingredients into the same bowl and mix gently, just until all the ingredients have incorporated.
5. Sprinkle in the chocolate if you’re using it, and then mix one more time.
6. Then, grease a baking dish and pour in the batter.
7. Bake at 350 F for 30 minutes until a toothpick comes out clean.
8. Wait 10 minutes to cool before you slice into it, and then enjoy!

The post Dairy-Free Blondies Come Together So Quickly! appeared first on Cooking 4 All.

Ingredients

The three ingredients for this recipe are 125 grams, or 1 1/4 cups of sliced almonds, 75 grams, or 6 tablespoons of sugar, and 1 large egg. If you have a nut allergy, you can also swap out the almond for shredded coconut. You can also make these cookies in a muffin tin or on a cookie sheet, whatever is more conveniant for you.

Instructions

1. Start by preheating the oven to 325 F and greasing your muffin tins or putting parchment paper down on some cookie sheets.
2. Crack the egg into a bowl and add in the sugar.
3. Mix the two ingredients for about a minute or so or until the mixture becomes thicker.
4. Add in the almonds or coconut and mix until well incorporated.
5. Drop about 2 teaspoons of mixture onto your tins or trays, mixing the cookie dough in between so it doesn’t separate.
6. Bake for 15 minutes if you’re using muffin tin or 20 minutes if you’re using cookie sheets, either way rotate the cookies half way through.
7. Cool and enjoy!

The post These Three Ingredient-Cookies Are Gluten and Dairy Free! appeared first on Cooking 4 All.