Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Thanks to the evolution of the vegan cheese industry, being dairy-free no ...

There is something so absolutely comforting about a gooey, warm fondue on a cold day. A steaming vegan fondue pot set beside a plate of fun dippers like pretzels, asparagus, and pickles is exactly ...

In a medium pot, combine the water, potatoes, nutritional yeast, 1/3 cup (75 mL) of the white wine, 1 tablespoon (15 mL) of the apple cider vinegar, onion, rice, cashews, lentils, mustard, salt, and ...

Kathy Hester, a local author and slow cooker enthusiast, recently came out with a cookbook, The Vegan Slow Cooker. And with so many eyes on basketball this week, I thought I'd share one of her ...

Bring a large pot of salted water to a boil. Boil the potatoes until fork tender, about ten minutes. Drain and set aside. In the pot the potatoes were boiled in add the olive oil to a skillet over low ...

A rich, creamy center with an earthy rind—the perfect Brie to spread on a baguette. When Kirsten Maitland, founder of vegan cheese company Rebel Cheese, gave up dairy, it’s the product she craved most ...

Heat liquid in a saucepan until simmering. Meanwhile, shake cheese with cornstarch. Place liquid in the top of a double boiler over simmering water and stir in cheese mixture and other ingredients.