This peppery, garlicky, wine-infused vegan salami gets its fattiness and an extra boost of flavor from bits of provolone cheese. I'm calling it "Jen"oa-style. 🥴 🤣
This vegan provolone is buttery, tangy, and a little bit smoky. It's made with the leftover wheat starch water from washing flour to make seitan. Perfect for your next charcuterie board or sliced thin for sandwiches, the texture will impress even the hardcore cheeseaholics!
This vegan pepper jack cheese made with leftover wheat starch water gets its creaminess from cashews and packs plenty of heat. It's a hard cheese perfect for your next charcuterie board, sliced thin for sandwiches, or grated onto just about anything when you're looking to add a little kick.
This vegan white cheddar made with leftover wheat starch water gets its creaminess from cashews and cheddar flavor from a combination of nutritional yeast and the brine from a jar of olives. It's a hard cheese perfect for your next charcuterie board, but can also be sliced thin for sandwiches or grated onto just about anything for flavor. This recipe incldes some tapioca flour to help this become a meltable version for your grilled cheeses, too!
This vegan seitan prosciutto is just like I remember the real thing. It's salty, savory, and even a little bit funky. It's simple, yet elegant enough for your next charcuterie, or wrapped around your favorite fruits or veggies.