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Variations

• Replace the mango with papayas, green tomatoes, pineapple, or bananas.

• Replace the apricots with dates or other dried fruits.

VEGAN MAYONNAISE

You can use premade vegan mayo (such as Vegenaise) or you can make your own. This homemade mayo is suitable for all recipes in this book that call for mayonnaise. For best results, store in an airtight glass container in the refrigerator and use within a week.

MAKES 2¼ CUPS

1½ cups safflower oil

¾ cup soy milk

½ teaspoon Dijon mustard

1 teaspoon agave nectar (optional)

¾ teaspoon sea salt, or to taste

1½ teaspoons freshly squeezed lemon juice

1. Combine all of the ingredients except the lemon juice in a blender and blend until smooth.

2. Slowly add the lemon juice through the top while blending, until the mixture thickens.

VEGAN SOUR CREAM

Here are two variations for your sour cream enjoyment. The first version has a more authentic sour cream taste. The live version is macadamia or cashew based. Try serving with, among many other dishes, Burritos (page 247), Tacos (page 228), or Seasoned Spuds (page 68).

MAKES 1 CUP

1 cup Vegenaise or Vegan Mayonnaise (page 288) or other vegan mayo

1-2 tablespoons freshly squeezed lemon juice

Pinch of fresh or dried dill (optional)

Combine all of the ingredients in a large bowl and whisk well. Store in an airtight container in the refrigerator for 5 to 7 days.

LIVE VERSION

MAKES 1⅔ CUPS

1 cup macadamia nuts or cashews

½ cup water

3 tablespoons freshly squeezed lemon juice

¾ teaspoon sea salt, or to taste

Combine all of the ingredients in a strong blender and blend until smooth. Store in a glass jar in the refrigerator for up to 4 days.

GARLIC-HERB AIOLI

Traditional aioli (pronounced a-o-lee) is an emulsion of garlic and olive oil, sometimes employing eggs for their bonding properties. This simple recipe uses vegan mayonnaise as a base. Feel free to play with other ingredients. Serve aioli as a spread on sandwiches and wraps, alongside Seasoned Spuds (page 68), or as a versatile dip.

MAKES 1 CUP

1 cup Vegenaise, Vegan Mayonnaise (page 288), or other vegan mayo

1-2 garlic cloves, pressed or minced

1 tablespoon minced fresh Italian parsley

¾ teaspoon minced fresh rosemary

½ teaspoon fresh thyme

Stir together all of the ingredients and store in an airtight container in the refrigerator for up to 1 week.

Variation

• For chipotle aioli, add 1 to 2 chipotle chiles, soaked until soft, then seeded and minced.

BASIC NUT CHEESE

This simple recipe forms the base of many nut and seed cheeses. Some of our favorites include cashew, macadamia, and pine nut cheeses. For best results, follow the soaking chart on page 43 before blending. Experiment with different combinations for different flavors. Use these nut cheeses as dips for crudités and crackers, or as spreads for bagels or toast, or in wraps and Live Nori Rolls (page 111). The simplest cheese consists of the nut or seed and water. The ingredients we list here will add a more “cheesy” flavor.

MAKES 2 CUPS

2 cups nuts or seeds

1¼-1½ cups water—depending

on blender strength

3 tablespoons nutritional yeast

2 teaspoons freshly squeezed lemon juice

1½ teaspoons raw apple cider vinegar

1½ tablespoons or more minced

fresh herbs

½ teaspoon minced garlic

Sea salt or Nama shoyu

1. Rinse and drain the nuts or seeds. Place them in a food processor or strong blender and blend, slowly adding the water, until a creamy texture is reached.

2. Transfer to a bowl with the remaining ingredients and mix well.

Variations

• Experiment with different combinations of nuts and seeds. Try the following suggestions:

1½ cups macadamia nuts or pine nuts and ½ cup hemp seeds

1 cup macadamia nuts and 1 cup pine nuts

1 cup cashews, ½ cup pine nuts, and ½ cup sunflower seeds

• Experiment with your favorite herbs. Vary the type and quantity. If using almonds, see If You Have More Time.

If You Have More Time

To add additional tang to the cheese, blend the nuts or seeds and water