I’ve been making Miyoko Schinner’s cheeses for years. Her air-dried Camembert from Artisan Vegan Cheese is one of my all-time favorites. I’ve been making it since 2012, a year after I started this blog. Making Miyoko’s vegan cheese is like waiting for dough to rise: you leave it alone, and time does the magic. Each batch is a little science experiment, and I love to see the aroma and texture develop day by day, until it turns into something creamy, tangy, and full of umami to spread over crackers, grate onto pasta, or melt across a pizza.

Her new book, The Vegan Creamery, feels like the next, more refined chapter in her story—and her foundational cashew cheese recipe fires on every cylinder. Sure, it takes time, but it’s mostly hands-off (like many of her best fermented recipes). That time’s going to pass anyway, so you may as well end up with a homemade cheese at the end of it. You start with raw cashews and end up with something smooth, layered, and quietly complex.

Beyond the ease and curiosity, what hooked me most were the ingredients I hadn’t used—or even heard of—before: shio-kōji and mesophilic/thermophilic cultures, the quiet engines behind Miyoko’s approach to umami and fermentation in this recipe. They lit up my inner food nerd and made me want to dig deeper into how vegan cheese actually works. If you’ve ever wondered how culturing vegan cheese happens, or how a handful of ingredients can turn into something rich and alive with time, this is the recipe to start with.

Why You’ll Love This Cashew Cheese

If you’ve got a blender and a warm spot on your counter, you can make vegan cheese that tastes like it was made by a pro (you). This one from The Vegan Creamery starts simple: raw cashews, salt, nutritional yeast, and a little rejuvelac—or a mesophilic/thermophilic culture, which works a bit like a sourdough starter for cheese, quietly building that gentle tang as it rests.

The wildcard ingredient here is the shio-kōji. This new-to-me ingredient gives this cheese its umami punch and a complex depth that keeps you coming back for that second scoop or schmear. For full recipe instructions to Miyoko’s recipe, scroll to the end of this post!

Key Ingredients

Making this cashew cheese from The Vegan Creamery doesn’t take much—just a few ingredients that work together to create something rich, tangy, and alive with flavor. Each one brings its own role to the table, from texture to tang to umami. Here’s what makes them essential.

• Raw Cashews: The base of this vegan cheese, cashews blend into a smooth, buttery purée that ferments beautifully. Their mild flavor gives the culture space to shine, while their natural fats create that creamy, spreadable texture.

• Rejuvelac (or Mesophilic or Thermophilic Culture): This is what starts the fermentation process. I used homemade rejuvelac, which is a lightly fermented liquid made from sprouted grains (I used quinoa). In this recipe, you can alternatively use mesophilic or thermophilic cultures, which are cheesemaking starters that can be purchased online. As the mixture rests, those cultures introduce beneficial bacteria that slowly acidify the cashew base, developing tang and depth over time.

• Shio-kōji: Made from rice kōji, salt, and water, this fermented seasoning adds umami and complexity without overpowering. It’s used to deepen flavor and support fermentation, and here it gives the cashew cheese its subtle, savory edge.
• Nutritional Yeast: A vegan classic for a reason. Nutritional yeast adds that savory, cheesy note and rounds out the flavor. It’s not the main driver of tang here—that’s the culture’s job—but it gives the finished cheese its mellow, nutty edge.
• Sea Salt: Simple but crucial. Salt enhances everything else: it balances acidity, sharpens umami, and keeps the flavor from drifting too mild. Use a fine sea salt so it dissolves easily into the mixture before fermentation starts.

How To Serve

This cashew cheese from Miyoko Schinner’s The Vegan Creamery is the kind of thing you’ll keep finding new uses for. It’s creamy, tangy, and just funky enough to make anything it touches feel a little more special. Here are some ways to use it:

• Spread on crackers or crostini: A classic. Use seeded crackers, toasty crostini, bagels, or slices of warm focaccia.
• Add to a vegan cheese board: Pair it with grapes, olives, toasted nuts, or jam. The balanced flavor contrast—sweet, salty, creamy, umami—is spot on.
• Stir into grains or grain bowls: Mix a spoonful into warm quinoa, farro, or rice. It melts slightly, lending creaminess without overpowering.
• Serve as a vegetable dip: This vegan cheese spread pairs beautifully with raw carrots, bell peppers, cucumber slices, or cauliflower florets.
• Make a savory sandwich: Try it toasted with roasted mushrooms and caramelized onions. Umami bomb!

More About Miyoko Schinner

Miyoko Schinner is a Japanese-American chef, author, and activist whose work has helped shift how the world thinks about vegan cheese. By applying traditional cheesemaking techniques to plant-based ingredients, she has been a pioneer in shaping vegan cheese and making it accessible to home cooks. She’s published several groundbreaking cookbooks, including Artisan Vegan Cheese, The Homemade Vegan Pantry and, most recently, The Vegan Creamery.

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More Vegan Fermentation & Umami Recipes To Explore

• How To Build Umami Flavor With Vegan Ingredients
• Homemade Vegan Yogurt (2-Ingredient Recipe)
• How To Ferment Vegetables (And Ways To Use Them)
• Vegan Ricotta

The Foundational Cashew Cheese

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• Author: miyoko schinner
• Total Time: 24 hours 20 minutes
• Yield: 1 pound (450g)
• Diet: Vegan

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Reprinted with permission from The Vegan Creamery Copyright © 2025 by Miyoko Schinner. Photography copyright © 2025 by Eva Kolenko. Published by Ten Speed Press, an imprint of Crown Publishing Group. 

Cashew cheeses are now ubiquitous, and everyone makes them a little differently. Unlike the previous recipes in this chapter where a milk is coagulated, then separated from the whey, cashew cheese is basically a thick puree or paste that “sets up” into cheese. Sometimes coconut or another oil is added to make the mouthfeel even creamier, although I don’t find it necessary.

Cashew cheese is the easiest of all to make and can be flavored in a multitude of ways. It can even be aged, and its texture will change over time from creamy to sliceable. I have aged wax-covered cashew cheese for even two years or longer, at which point the texture can become like Parmesan. Although in my first book I recommend air-drying, if you do this for too long without a protective coating, the flavor can dissipate and just become chalky. This is why a long-aged cashew cheese should be waxed or have another protective coating, such as herbs, a saturated oil like shea butter, or activated charcoal.

This recipe is a springboard from which I hope you will create your own versions.

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Ingredients

• 2 cups (280g) cashews
• ½ cup (120ml) water or rejuvelac
• 1 teaspoon fine sea salt
• 2 tablespoons shio-kōji (optional; for umami flavor)
• 1 tablespoon nutritional yeast flakes
• ¼ teaspoon vegan culture, either mesophilic or thermophilic (omit if using rejuvelac)

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Instructions

1. In a saucepan, combine the cashews with water to cover. Bring to a boil for 2 to 3 minutes, then drain well.
2. In a blender, combine the cashews, the ½ cup (120ml) water or rejuvelac, salt, shio-kōji (if using), and nutritional yeast and process until smooth and creamy, 1 to 2 minutes. Check the temperature—if the mixture is very hot, allow it to cool to below 100°F before adding the culture. Add the culture and reblend momentarily.
3. Transfer the mixture to a sterilized container with a lid, ensuring that there is at least an inch or two of headspace, and place in a warm place (80° to 90°F for mesophilic cultures, 90° to 105°F for thermophilic) for up to 24 hours. You should see little gas bubbles build up—this is a unique function of cashew fermentation (this does not happen with most other milks). You should check the pH or taste it after 12 hours. Aim for a pH of 4.6 for a cheesy but not too tangy cheese (the longer you ferment it, the tangier it will get).
4. When it has reached the desired pH, put the container in the refrigerator or transfer to a cheesecloth-lined mold of choice. Refrigerate it for 24 hours or so until it has firmed up and can be unmolded. Serve as is, or roll in fresh or dried herbs, smoked paprika, grated lemon zest, or crushed peppercorns. To keep and serve as a soft cheese, wrap in plastic wrap and store in the refrigerator for 2 to 4 weeks.

Notes

Variations

• Aged Cashew Cheese: Cashew cheese is easier to age if it is coated in something that adds not only flavor but protection. Coat the molded cheese in dried herbs of choice, activated charcoal, or paprika and wrap loosely in parchment paper. Store in the refrigerator, where it will firm up and develop additional flavor over the course of 4 to 8 weeks. The cheese is ready when you say it is!
• Savory Aged Cashew Cheese (Cheddar-like): When making the cheese, use only ⅓ cup (80ml) water or rejuvelac, increase the nutritional yeast to 4 tablespoons, and add 2 tablespoons light or white miso. Ferment until fairly tangy, aiming for a pH of 4.3 or lower. Put in a mold and refrigerate to firm up. Take out and wrap in parchment paper. Let it age in your refrigerator for 6 to 8 weeks, until firm and sliceable.
• Double Cream Cheese: After fermentation, put the cheese in a food processor with ¼ cup (60ml) melted refined coconut oil or refined shea butter and process until smooth. At this point, you can also add finely minced chives, garlic, or fresh or dried herbs. Pour into a cheesecloth-lined mold of choice and refrigerate until firm, then remove from the cheesecloth. Wrap in plastic wrap or parchment paper and store in the refrigerator for up to 8 weeks

• Prep Time: 20 minutes
• Fermentation Time: 24 hours
• Category: Snack, Condiment
• Method: Fermented
• Cuisine: French, Japanese

The post Cashew Cheese Recipe From Miyoko Schinner’s The Vegan Creamery appeared first on Olives for Dinner.

Over 20 years ago before I went vegan, I used to love eating queso blanco dip at a small Mexican restaurant in South Carolina. It was a perfect pairing: velvety cheese dip with an endless supply of piping hot, crispy homemade tortilla chips that always hit the spot. Like many vegans, transitioning away from dairy didn’t equal deprivation. It just inspired me to reimagine my favorite foods!

I’m excited to share a vegan version of this cheesy dip that doesn’t compromise on creaminess or flavor. By combining full-fat, unsweetened coconut milk, tapioca flour, and a dash of coconut vinegar, I’ve recreated the comforting texture and rich taste of the original. This recipe isn’t just about replicating a flavor—it’s about celebrating all that’s rich and creamy, minus the dairy.

I hope this vegan queso blanco dip adds a touch of nostalgia to your gatherings if it’s something you crave. Whether you’re hosting a game night, searching for the perfect potluck dish, or just indulging yourself, this dip celebrates the flavors we love while keeping it vegan. Get ready to enjoy this dip that’s as rich and velvety as the original—without the dairy.

Why You’ll Love This Recipe

Say hello to your new snack obsession: this vegan queso blanco dip. It’s creamy, it’s dreamy, and it’s ready to make snack time a whole lot more exciting. Here’s why you’ll love it:

• Unbelievably Creamy: You’ll be amazed at how rich and smooth this dip is, all thanks to the magic of coconut milk.
• Simplicity at Its Best: No fuss, no muss—this dip comes together faster than you can say “more chips, please!” Perfect for those last-minute cravings.
• All About the Flavor: With a perfect balance of tang and a subtle kick, it’s a taste that’ll keep you coming back for just one more dip.
• Party Favorite: Watch it disappear at your next gathering! This dip’s not just a crowd-pleaser—it’s a crowd-wower.
• Versatility Galore: Beyond tortilla chips, this queso is a champ on Taco Tuesday, perfect with chili, and drizzled over nachos or burritos.
• Nut-Free and Gluten-Free: Ideal for guests with dietary restrictions, this dip is naturally gluten-free and nut-free (just make sure to verify individual sensitivity to coconut). It’s perfect for serving a group with sensitivities to dairy, nuts, and gluten.

Hey, Won’t This Taste Like Coconut?

Worried about an overwhelming coconut taste? Let’s clear that up: the strategic use of coconut milk and coconut vinegar in this recipe ensures a creamy, neutral base, not a tropical flavor burst. Coconut vinegar, despite its name, doesn’t impart a coconut taste; instead, its mild acidity is key in balancing and neutralizing the richness of the coconut milk. A pro tip: avoid apple cider vinegar here—it introduces a fruity note that disrupts the delicate balance we’re aiming for.

What Is Coconut Vinegar?

Derived from the fermented sap of the coconut tree, it’s a staple in many Asian kitchens known for its subtle acidity and flavor-enhancing properties. In this dip, it doesn’t just add tang; it subtly enriches the overall flavor profile, allowing the other ingredients to shine without any coconut overtone. Find coconut vinegar at any Asian market, health food store, or online.

What Is Agar Agar Powder?

Agar agar is a culinary whiz kid, hailing from the world of seaweed, where it’s harvested to bring us a plant-based gelatin alternative that’s both versatile and effective. In the kitchen, it’s a champion at setting things straight—literally. When heated to a boil, agar agar activates, transforming liquids into lush, firm textures that are perfect for anything from jellies to our creamy, dreamy vegan queso blanco dip.

Why does it work so well here? Its neutral flavor ensures it thickens without altering the taste, making it a go-to for achieving that quintessential cheesy cling without the dairy drama. Just remember, for agar to work its magic, it must reach a boil, ensuring your dip sets up with just the right consistency. Find it online or any Asian market. I like Telephone brand!

Key Ingredients

These vegan queso dip ingredients not only create an amazing flavor and texture but also stay true to the creamy qualities of classic queso blanco. Ready to dip into something deliciously different? Here’s what you’ll need for the recipe:

• Full-Fat, Unsweetened, Good-Quality Coconut Milk: The hero of our story, full-fat coconut milk swoops in to provide that irresistibly creamy texture that hugs your chips just right. Opt for a high-quality brand to ensure every dip is luxuriously smooth. I love Thai Kitchen brand.
• Tapioca Flour: Think of tapioca flour as the secret behind that little stretch. It transforms our coconut milk into a dreamy, melty delight that’s perfect for those swoopy, cheesy moments we all adore.
• Coconut Vinegar: This brings a gentle acidity that perfectly tempers the richness of the coconut milk. Despite its name, it doesn’t taste like coconut at all. It just adds a subtle tang that rounds out the flavors beautifully.
• Agar Agar: This vegan wonder is our setting agent, stepping in to give the dip just enough body to confidently scoop up. Agar agar, along with the tapioca flour, ensures our queso has that ideal clingy texture, making every scoop perfect. To activate its setting properties, it’s important to bring the mixture to a boil. This step ensures that the mixture thickens properly, helping create a perfect consistency.
• Salt: The flavor enhancer of any good dish, salt works its magic by amplifying the creamy, tangy notes of our dip, making all the other ingredients pop.
• Chopped Green Chiles or Jalapeños (optional): For those who fancy a bit of a kick, tossing in some green chiles or jalapeños can turn up the heat and add a spark of freshness to the creamy blend.
• Tortilla Chips: Serve with tortilla chips or make your own! To do this, just slice up prepared corn tortillas with a pizza cutter, brush both sides with neutral oil and a little salt. Place on a baking sheet in a single layer and bake at 350 for about 15 minutes or until crisp.

How To Make

Whipping up this creamy vegan queso blanco is a breeze. Here’s a quick rundown to get you from pantry to party in no time!

1. Whisk It Up: Start by whisking the coconut milk in a saucepan until smooth.
2. Add the Rest: Mix in the tapioca flour, coconut vinegar, agar agar, and salt.
3. Heat and Stir: Bring the mixture to a gentle boil over medium-high heat, stirring continuously.
4. Simmer: Once boiling, reduce heat and let it simmer for a few minutes to thicken.
5. Spice It Up: Optional, but if you like a kick, add the chopped green chiles or jalapeños.
6. Serve Warm: Enjoy your dip warm, right out of the pot, or keep it heated in a crockpot for serving.

How To Serve

Who says vegan queso blanco dip is just for dipping? While it pairs beautifully with chips, this creamy concoction is ready to jazz up a host of dishes with its velvety charm. Here’s how you can spread the joy of this rich dip:

• Ultimate Vegan Nachos: Imagine a heaping plate of crispy tortilla chips, generously drizzled with our warm, melty vegan queso. Add layers of black beans, diced tomatoes, sliced jalapeños, and a sprinkle of fresh cilantro for nachos that are nothing short of epic.
• Burrito Bliss: Elevate your burrito game by smothering them with this creamy queso. It adds a rich, gooey layer that clings to every ingredient, turning a simple burrito into a gourmet experience.
• Trendy Tortilla Hack: Jump on the viral tortilla wrap trend! Spread some queso on a tortilla, add your favorite fillings, fold it up, and grill until crispy. This dip transforms the wrap into an irresistibly tasty creation.
• Terrific Tostadas: Slather a lavish layer of this dip on crunchy tostadas. Top them off with shredded lettuce, fresh chopped tomatoes, seasoned beans, and a generous dollop of guacamole.
• Quirky Quesadillas: Begin your quesadilla adventure by spreading a creamy foundation of this dreamy queso inside each tortilla. Pack them with a mix of sautéed mushrooms, onions, and peppers, then toast each one until the outside crisps into a golden hug around all that melty goodness.

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Queso Blanco Dip (Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

• Author: erin wysocarski
• Total Time: 10 minutes
• Yield: 2 servings
• Diet: Vegan

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This vegan queso blanco dip can be whipped up in just 10 minutes. With just a few ingredients, you’ll be on your way to a dairy-free, nut-free, and gluten-free queso that’s so dippable and irresistible!

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Ingredients

• 1, 13.66 fl. oz. can of full-fat, unsweetened, good-quality coconut milk (I use Thai Kitchen brand)
• 2 tablespoons tapioca flour
• 2 teaspoons coconut vinegar
• 1 teaspoon agar agar
• 1 teaspoon salt
• 2 tablespoons chopped green chiles or jalapeños (optional)

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Instructions

1. In a medium-sized saucepan, whisk the coconut milk until smooth.
2. Add the tapioca flour, coconut vinegar, agar agar, and salt. Whisk again until smooth.
3. Heat over medium-high heat until the mixture comes to a small boil while whisking it.
4. Once it has come to a small boil, it will thicken up immediately. 
5. Reduce the heat to low and allow the vegan queso blanco dip to simmer for a few more minutes. Whisk occasionally.
6. Add the chopped green chiles or jalapeños, if desired.
7. Serve immediately or transfer to a small crockpot to keep warm.

Notes

Quality of Coconut Milk:

Choose a high-quality, full-fat coconut milk for the best texture and flavor. Lesser quality brands can sometimes have a grainier texture or a more pronounced coconut flavor that could alter the final taste of your dip.

Whisk Constantly:

To prevent lumps and ensure the mixture is smooth, whisk constantly while the mixture heats up. This will also help integrate the tapioca flour and agar agar evenly, avoiding any uneven thickening.

Boiling Point:

Make sure to bring the mixture to a full boil when adding the agar agar. This is crucial as agar agar needs to boil to activate its thickening properties, which are essential for achieving the right consistency in the dip.

Adjust the Heat:

If you find that the dip is thickening too quickly or starting to stick to the bottom of the pan, don’t hesitate to lower the heat. A gentle simmer is sufficient once all the ingredients are combined and beginning to thicken.

Customize the Spice Level:

While the addition of green chiles or jalapeños is optional, adjusting the amount can help you tailor the heat level to your liking. Start with a smaller amount and add more as needed, tasting as you go.

Serving Suggestions:

Serve the dip warm for the best texture and flavor. If you need to keep it warm for guests, consider using a small crockpot or a fondue pot on a low setting.

Storage:

If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.

• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Category: Snack, Side
• Method: Boiled, Simmered
• Cuisine: Tex-Mex, American

The post 10-Minute Vegan Queso Blanco Dip appeared first on Olives for Dinner.

Garlic confit, made with just olive oil, garlic, and thyme, is a rich and buttery condiment. It’s surprisingly vegan and adds a luxurious touch to various dishes. This simple yet versatile spread transforms the sharp, intense flavor of raw garlic into a soft, mellow taste, perfect for enhancing a wide range of recipes.

The slow-cooking process in olive oil not only softens the garlic cloves but also infuses the oil with a deep garlic flavor, making it a valuable ingredient in its own right. Whether spread on bread, stirred into pasta, or used as a base for sauces, this softened garlic cloves recipe is an easy way to elevate ordinary dishes.

What Is Garlic Confit?

Garlic confit involves a technique where whole cloves of garlic are gently simmered in olive oil at low temperatures. This method alters the garlic’s texture, resulting in a tender, spreadable consistency.

Unlike its raw counterpart known for its intense sharpness, confit garlic acquires a sweet, subtly rich profile. The olive oil itself also undergoes a transformation, absorbing the essence of garlic, becoming a flavorful component for an array of dishes. This process, while straightforward, imparts a complexity of flavor to the garlic, making it an exceptional ingredient for both simple and elaborate vegan dishes.

Garlic Confit For Vegan Dishes

Make this vegan spread to use in a variety of dishes like:

• alfredo sauce
• pasta dishes
• pizza
• soup
• creamy sauces
• chickpea fries
• vegan aioli
• … this mushroom toast recipe!

Garlic Confit: Key Ingredients Explained

The key ingredients for garlic confit are simple by themselves, but create complex flavors when combined and simmered on the stovetop over low heat. Let’s go over the components to make this vegan garlic spread!

Garlic: In the confit process, garlic cloves lose their sharpness and pungency. Slowly cooked in olive oil, they caramelize, becoming soft with a subtly sweet flavor, distinct from raw garlic. For the best results, choose fresh, firm garlic cloves, larger ones if possible, for ease of handling and consistent flavor.

Olive Oil: It’s both a cooking medium and a preservative in garlic confit. The oil gently cooks the garlic, absorbing its flavors, and extends the shelf life when stored in the refrigerator. Extra-virgin olive oil is recommended for its quality and depth of flavor, though other types of olive oil can also be used.

Thyme: This herb adds earthy and floral notes, enhancing the garlic confit’s complexity. You can also experiment with other seasonings like bay leaves for warmth or peppercorns for spice. Rosemary and chili flakes are other good options for variety.

How To Make This Vegan Garlic Confit Recipe

Making this recipe is pretty straightforward, and most of the time doesn’t require much work on your end. Let’s go through the process, from prepping the garlic to toasting sourdough and spreading it with the confit.

Step One: Peel The Garlic

There are several ways to make peeling a lot of garlic easier. I love the shaking method but feel free to try any of the options below.

• Shaking in a Steel Bowl: Place garlic cloves in a large steel prep bowl, cover with another bowl to create a dome, and shake vigorously. This method loosens the skins, popping many cloves out and making the rest easier to peel.
• Crushing with a Knife: Lay the flat side of a knife on a garlic clove and press down firmly. The skin will crack, making it easier to peel away.
• Using a Silicone Garlic Peeler: Use a silicone garlic roller, a tool specifically designed for peeling garlic. Simply place cloves inside the tube, press down lightly, and roll. The skin comes off easily, leaving you with perfectly peeled cloves.

Step Two: Simmer The Ingredients

Combine the garlic, olive oil, and thyme in a medium-sized saucepan. Gently simmer the mixture over low heat for two hours, looking for small bubbles to indicate the right temperature. Avoid rushing the process; slow cooking is key to softening the garlic and enhancing its flavor without browning or burning. Stir occasionally to prevent sticking.

Optional Step: Roasting Mushrooms And Assembling The Toast

If you’re making mushroom toast, roast oyster mushrooms while the garlic confit simmers. Toss the mushrooms in a bit of olive oil and roast at 425°F for about 30 minutes, turning them once halfway through. They’re ready when they’re nicely colored around the edges yet still juicy in the center.

After preparing the components, begin assembling your toast. First, slice and lightly toast two thick pieces of sourdough bread in olive oil. Then, top each slice with softened garlic cloves and roughly chopped roasted mushrooms.

Garnish with fresh thyme leaves. Finish with a generous sprinkle of flaky sea salt, crucial for enhancing the garlic’s sweetness and the mushroom’s umami flavor.

Garlic Confit Uses

The ways to use this garlic confit are endless, but these are a few great ways to start! Be sure to add a few pinches of flaky sea salt. It amplifies and balances out all of the flavors in the garlic.

• Spread on Bread: Mash and use it as a spread for toasted bread or baguettes. It offers a creamy, mellow garlic flavor that’s less intense than raw garlic, making it a perfect pairing for a simple, savory snack or appetizer. Make a loaf of our soft sandwich bread for an extra homemade touch.
• Hummus: Blend it into your homemade hummus for a smoother, richer garlic taste. This adds complexity to the hummus without overpowering the other flavors like tahini and lemon.
• Vegan Garlic Mashed Potatoes: Incorporate it into mashed potatoes in this seitan bourguignon recipe for a creamy, rich garlic flavor. This enhances the dish without the sharpness of raw garlic, creating a comforting and hearty side.
• Vegan Aioli: Blend it with vegan mayo to create a smooth, rich aioli. This can be used as a dip for fries, a spread for sandwiches, or a dressing for salads.
• Sautéed Greens: Sauté it with greens like spinach or kale, or use them in Brussels sprouts. The confit adds a mild garlic flavor that enhances the greens without overwhelming their natural taste.
• Vegan Risotto: Stir it into a vegan risotto to add depth and richness. It pairs well with mushroom or vegetable risotto, providing a creamy texture and a subtle garlic flavor.
• Pizza Topping: Use it as a topping on homemade vegan pizza along with a dollop of vegan ricotta if you’d like. It adds a nice touch with its soft texture and deep flavor, complementing other toppings like vegetables and vegan meat and cheese.

Storing Garlic Confit

For safety, store garlic confit in the refrigerator. Room temperature storage can lead to botulism, as garlic in oil creates an oxygen-free, low-acid environment conducive to harmful bacteria.

How To Store Garlic Confit Safely

To minimize this risk, use refrigerated confit within a week, and consider making it in small batches. Label it with the date to track its shelf life.

When refrigerated, the olive oil in the confit will solidify and turn yellow due to its fat composition. This is a normal physical change and does not indicate spoilage. The confit remains safe to eat.

For longer storage, freezing is an option. Freeze the garlic confit or its infused oil in small portions. Ice cube trays are great for this! Remember to thaw it in the refrigerator, not at room temperature, to ensure safety.

Garlic Confit: An Amazing Kitchen Staple

Creating garlic confit is a simple yet transformative technique that elevates vegan dishes with its rich, buttery flavor. This guide has detailed the process of simmering garlic in olive oil, alongside thyme, to produce a versatile condiment perfect for spreading on bread, enhancing pasta dishes, or adding depth to vegan sauces.

By using high-quality ingredients like fresh garlic and extra-virgin olive oil, you ensure a flavorful addition to your go-to vegan basic recipes. The slow-cooking method not only mellows the garlic’s sharpness but also infuses the oil with a complex garlic essence, making it a valuable ingredient in its own right.

Whether incorporated into vegan aioli, used as a topping for pizza, or stirred into creamy alfredo sauce, garlic confit promises to transform ordinary recipes into extraordinary ones.

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Garlic Confit

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 2 hours 20 minutes
• Yield: 2 1/2 cups
• Diet: Vegan

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This garlic confit is so buttery and versatile! Mash and spread it over toasted sourdough, and drop it into mashed potatoes, pasta, or soups. This keeps for about a week in the refrigerator, but it likely won’t last that long because it’s so delicious!

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Ingredients

• 6 heads of garlic*
• 6 thyme sprigs
• 2 cups olive oil

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Instructions

1. Peel all of the garlic (see suggestions above for suggested methods).
2. Place the peeled garlic, thyme, and oil into a saucepan. There should be enough oil so all of the garlic is covered.
3. Simmer over very low-medium heat until the garlic is softened, but not browned, about 2 hours. 
4. Low and slow will allow the garlic to soften up without burning. While it’s simmering, you want to see a few bubbles form in the saucepan.
5. It’s done when the garlic mashes easily when touched. Stir occasionally to avoid any burning or sticking on the bottom of the saucepan.
6. Remove the thyme sprigs and allow to cool.
7. Transfer the garlic and oil into glass jars. Make sure the garlic is completely covered in the oil.
8. Store in the refrigerator. Do not store at room temperature to avoid the risk of botulism.
9. Use within a week.

Notes

1. When choosing garlic, find bulbs with big cloves. They have the most flavor and are the easiest to peel. 
2. You can also use peeled garlic from the store, just make sure it’s fresh (older garlic tends to dry out.)

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Spreads, Condiments
• Method: Simmered
• Cuisine: American, French

The post The Best Garlic Confit Recipe – Buttery & Versatile appeared first on Olives for Dinner.

By now, many of us are familiar with the wonders of aquafaba, the versatile chickpea brine that became a star in the vegan culinary scene years ago. It’s remarkable how this once-overlooked ingredient has transformed the way we approach plant-based cooking.

As a passionate home cook, it’s been fun to experiment with this simple and versatile ingredient. The result? A mayonnaise for vegans that balances the art of traditional mayo-making with a plant-based twist.

This recipe is a nod to the classic, infused with personal touches that elevate the flavors and textures. I’m excited to guide you through crafting a batch of your own creamy, luscious vegan mayo at home … that tastes just like what you would find in a store-bought brand.

Why You’ll Love This Recipe

I found myself reaching for this homemade vegan mayo recipe time and again, especially on those days when I reached for it from my fridge and realized I was out of store-bought mayo. It’s become my go-to solution, turning a moment of “oops” into a delightful opportunity to whip up something fresh and tasty. This recipe perfectly blends ease and convenience, proving that sometimes the simplest solutions are the most satisfying.

This recipe is:

• egg-free
• soy-free
• uses 7 simple ingredients
• can be made in 5 minutes
• tastes just like store-bought vegan mayo
• great as part of weekly weekly meal prep
• environmentally friendly: by utilizing a by-product, aquafaba, it reduces food waste

Key Ingredients

These seven simple ingredients are blended together to make this mayonnaise without soy or eggs. This is not only a mayonnaise for vegans—it’s a mayo for anyone!

White Wine Vinegar: Adds a bright, tangy flavor crucial for balancing the richness of the oils. White wine vinegar also helps to stabilize the emulsion, ensuring the mayo comes together nicely

Dijon Mustard: Acts as an emulsifier, helping oil and aquafaba blend seamlessly. It also imparts a subtle, sharp flavor that complements the creamy texture of the mayo.

Aquafaba: The star ingredient, aquafaba (chickpea brine), is rich in proteins and starches, making it an excellent egg substitute. It provides the necessary viscosity and helps create a stable emulsion, resulting in the perfect mayo consistency.

Chickpeas: A few whole chickpeas add a little extra protein, body, and texture to the mayo. Their mild flavor doesn’t overpower, while their starchy composition contributes to the overall creaminess.

Vegetable or Canola Oil: The main fat source, this oil is neutral in taste and complements the other flavors without dominating. Its light texture helps in forming a smooth, creamy mayo.

Olive Oil: Adds a hint of rich, fruity flavor, elevating the taste profile of the mayo. Olive oil also contributes to the silky texture and can enhance the nutritional value.

Salt: A key seasoning, salt enhances all the flavors in the mayo. It balances the acidity of the vinegar and the richness of the oils, bringing out the best in each ingredient.

How to Make This Vegan Mayo Recipe

Making this aquafaba mayo recipe is so easy! Just follow these steps, and you’ll be on your way to mayo heaven!

Blend the Base Ingredients: Start by placing the white wine vinegar, dijon mustard, aquafaba, and chickpeas in a deep, narrow container. Use an immersion blender to blend these ingredients until a smooth mixture forms. This is the foundation of your mayo, so make sure everything is well combined.

Emulsify with Oil: With the immersion blender running, slowly begin to drizzle in the vegetable or canola oil. It’s important to add the oil gradually – a steady, thin stream works best. (There’s more on the why behind that below.)

As you continue to blend, you’ll notice the mixture starting to thicken and turn white. This is your mayo coming together, or emulsifying.

Add Olive Oil and Season: Once you’ve achieved the desired thickness, transfer the mayo to a bowl. Now, gently whisk in the olive oil by hand. This step adds a layer of flavor and helps fine-tune the texture of your mayo. Finally, season with salt to taste. Remember, a little goes a long way, so add a few pinches, taste, and adjust as needed.

Your homemade vegan mayo is now ready! It’s perfect for sandwiches, dressings, or any recipe that calls for a creamy, flavorful spread. You can use it to make this garlicky-dill mayo, sriracha-mayo, in vegan sushi, vegan tartar sauce, vegan bang bang sauce, and the list goes on! Add some garlic confit for a vegan aioli.

What Is An Emulsion?

At its core, an emulsion is a mixture of two liquids that typically don’t mix, like oil and water. Though it might seem unlikely, with the right technique, these opposites can be united. In culinary terms, creating an emulsion often involves blending oil with a water-based liquid to achieve a smooth and consistent mixture.

In this vegan mayo recipe, a successful emulsion is achieved by gradually mixing oil into aquafaba. Aquafaba, which is rich in proteins and starches, acts as a stabilizing agent, helping to bridge the gap between the oil and water.

During blending, the aquafaba encapsulates the oil droplets, breaking them into smaller particles and evenly dispersing them throughout the liquid. This process, known as emulsification, transforms the separate ingredients into a creamy, homogeneous sauce—this delightful vegan mayo.

The slow addition of oil is crucial in this process. By drizzling the oil in gradually, the aquafaba can more effectively surround and suspend each droplet of oil. Imagine it as a gentle introduction, allowing the different components to gradually acclimate to each other. This careful, balanced approach is what imparts the vegan mayo with its smooth texture and rich flavor. The end result is a stable, velvety mixture where oil and water-based elements are perfectly combined.

How To Store And Serve This Recipe

Once this mayo is whipped up, transfer the contents to a sealed jar and keep it for up to a week. As far as how to use it, the possibilities are endless! Here are some great ideas:

• vegan sandwiches and wraps
• salad dressings
• creamy poblano sauce
• vegan burgers
• bang bang sauce
• dips and sauces
• potato salad
• lime mayo
• coleslaw
• sambal mayo
• aioli variations
• chipotle mayo
• sushi rolls
• roasted vegetable toppings
• pasta salads
• sambal-horseradish mayo
• tofu scrambles
• grilled veggie paninis
• garlicky-dill mayo
• veggie burgers
• vegan tacos
• vegan tartar sauce
• baked potato toppings

Best Vegan Mayo Brands

We’re really lucky to have such an amazing array of delicious vegan mayo choices available to purchase. If you’re considering buying instead of making your own, here are some fantastic brands that nail the creamy texture and delicious taste of traditional mayo. These are some of the best vegan mayo brands available!

Follow Your Heart

Follow Your Heart is a pioneering brand in the vegan market, known for its exceptional range of plant-based products, including its standout Vegenaise. This vegan mayo is celebrated for its rich, creamy texture and authentic flavor that rivals traditional mayonnaise. It’s made with high-quality, non-GMO ingredients. They have many varieties, including original, avocado oil, soy-free, grapeseed oil, reduced fat, organic, and chipotle.

Sir Kensington’s

Sir Kensington’s offers a remarkable vegan mayo. What sets it apart is its innovative use of aquafaba, the liquid from cooked chickpeas, which replicates the creamy texture of traditional mayo. This brand prides itself on using non-GMO, high-quality ingredients, ensuring a rich and satisfying taste. Choose from their special sauce, classic, chipotle, and avocado oil varieties.

Hellman’s

Hellmann’s Vegan Mayo extends the renowned quality of a classic condiment brand to the vegan market. Designed to emulate the rich, creamy texture and taste of its traditional mayonnaise, it has become a popular choice for both vegans and non-vegans alike.

FAQs

Aquafaba Mayo (Egg-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

• Author: erin wysocarski
• Total Time: 5 minutes
• Yield: 1/2 cup
• Diet: Vegan

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Description

This vegan mayo recipe is so smooth, rich, and creamy! It’s made from aquafaba and a few chickpeas sprinkled in to add protein. This version is heavily adapted from J. Kenji López-Alt.

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Ingredients

• 1 tsp white wine vinegar
• 1 tsp dijon mustard
• 1/4 cup aquafaba (leftover liquid from a can of chickpeas)
• 12 chickpeas
• 3/4 to 1 cup vegetable or canola oil
• a few pinches of salt, to taste

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Instructions

1. Using an immersion blender, blend the first 4 ingredients until very smooth.
2. Scrape the mixture into a large bowl with a spatula. Grab a whisk.
3. If you have two sets of hands, you can keep using the immersion blender; otherwise, follow the next step on your own.
4. Now, drizzle the oil very slowly (like drop by drop) while whisking vigorously. Do this for the next few minutes. If your arm isn’t starting to tire out, you’re not doing it right! 🙂
5. After a few minutes very slowly drizzle in more oil. It’s super important that you do this slowly and do not rush the process; otherwise, your mayo will not thicken. 
6. Stop adding oil once your desired thickness is achieved.
7. Add a few pinches of salt, to taste.
8. Transfer to the refrigerator. The mayo will thicken up even more once chilled.

Notes

• Store the vegan mayo in a sealed container in the fridge. This is best used within a week.
• If any separation occurs, simply give it a quick stir before use.
• A blender will not work here. An immersion blender will work, but you need two sets of hands for this!

• Prep Time: 5 minutes
• Category: Spread
• Method: Emulsified
• Cuisine: French

The post Vegan Mayo Recipe & Best Brands appeared first on Olives for Dinner.

I tried to recreate this creamy green sauce after ordering it at a Mexican restaurant, because it was the greenest, smoothest, creamiest sauce I ever tasted. Almost too creamy. So after the first few bites, we double-checked with the waiter to ask what was in it and to confirm that is was, in fact, vegan—and were told that the ingredients were the restaurant’s secret, but it was vegan. A few days later, I tried to recreate it at home with just oil—nope. I tried making it again with raw cashew cream—kinda close, but still … nope.

This creamy poblano sauce is dairy-and egg-free and delicious!

What was I missing? After finding out that this sauce likely contained eggs after all,  I was a little irritated, but it got me thinking about the perfect creamy element I could use to recreate and veganize that green sauce. Hey Hampton Creek Just Mayo! This vegan mayo brand is super creamy and super faux-eggy. It just may work!

And it did.

This sauce is the creamiest, dreamiest sauce that tastes just like that other sauce, without the eggs. Believe me, I would never lie to you!

Serve this sauce with tacos, burritos, or scoop it up with tortilla chips. You can even make your own chips if you have corn tortillas laying around. To do this, just slice up prepared corn tortillas with a pizza cutter, brush both sides with a little olive oil and sprinkle with a little salt. Place on a baking sheet in a single layer and bake at 350 for about 15 minutes or until crisp.

Creamy Poblano Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 30 minutes
• Yield: 4 cups
• Diet: Vegan

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Description

This creamy poblano sauce loves tortilla chips. Dip away with this flavorful dip that would also go well with tacos, burritos or taco bowls!

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Ingredients

• 1/4 cup olive oil
• 1 large white onion, chopped
• 1 jalepeno, chopped
• 2 large poblanos, seeds removed and chopped
• 4 tomatillos, quartered
• 6 cloves garlic, smashed and chopped
• 1 cup water
• 1 teaspoon salt
• 1/2 cup vegan mayo (I used Hampton Creek Just Mayo Brand), plus a little more if needed
• handful of cilantro, chopped

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Instructions

1. Warm the olive oil in a large Dutch oven over medium heat. Add in the chopped onion and jalepeno and soften for about 8 minutes, stirring occasionally. Take care to make sure it does not brown.
2. Add in the poblano, tomatillos, garlic and water, stir, then cover and allow to soften for 12-15 minutes. Take the lid off and continue cooking, until most of the water has been absorbed, but taking care not to let anything in the pot brown.
3. Remove from the heat and allow to slightly cool. Transfer to a blender and puree until very smooth. Add in the salt, vegan mayo and cilantro and puree again until very smooth. You’ll want the sauce to be smooth and a little thin.
4. Transfer to a container and chill before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Sauce
• Method: Sautéed, Blended
• Cuisine: Mexican

The post Creamy Poblano Sauce appeared first on Olives for Dinner.