*You can use vegan chocolate chips instead if you can find them, I can’t get them here which is why I cut a slab of dark chocolate into chunks. Also, this way you get to use nice big chunks of chocolate!
*Depending on the brand of vegan butter you use, you may need 1 or 2 more tablespoons of soy (or other non-dairy) milk. But be patient with each addition of soy milk, stir well and see if you really need more. It is supposed to be a very thick, crumbly cookie dough. But if you try and roll a section into a ball and it just won’t hold together, then you’ll need a little more. Most soft spread-style vegan butters/margarine’s won’t cause any issue, I’m talking specifically about the hard blocks that you get (and occasionally you can find one without animal products), if you use one of these, you’ll likely need a bit more almond milk, but just use as little as possible.
*If you peep into your oven at the 10-minute mark and see that your cookies haven’t spread very much, you can bake for a couple of minutes longer. But even if they are quite puffy on the top, this is fine and goes down as they cool.
Vegan springs rolls. They are ready in only 15 minutes and you can use your favorite veggies. They are extremely easy to make and so delicious!
To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
*If you don’t like tofu, you can sub 1 cup fresh or frozen edamame – add in with vegetables.*For the rice, you can also substitute a comparable amount of quinoa.*Nutrition information is a rough estimate.
4.6 from 59 reviews
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Print This Recipe 5/5
Whisk liquid ingredients in a bowl. Let sit at least 10 minutes. In a separate bowl, stir together remaining ingredients. Add all ingredients together to form a batter. If batter is too thin, add a little extra flour until you get a pancake-esque batter. For fluffy results, refrigerate batter 10-15 minutes. Grease a skillet, and place it over medium heat. Once skillet is hot, drop on small ladles of batter. When edges begin to look dry, flip with a spatula. Cook 1 additional minute, then remove. To prevent sticking, it’s a good idea to re-grease the pan after each set of pancakes. Leftovers can be frozen if desired.