Cadry Nelson delivers deliciously easy vegan recipes straight to your in-box. Most are ready in about 30 minutes! Get all of the flavors of your favorite foods with plant-based ingredients.
My go-to vegan cheeses at Trader Joe's
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Hello Reader, I’ve been vegan for 19 years, and in that time I've tried A LOT of vegan cheeses. Today I'm sharing the ones at Trader Joe's that I come back to week after week. In this quick guide I cover all 5 of their current options. Plus, I highlight how I use them in everyday meals. → Read the vegan cheese guide here From my kitchen to yours, Cadry P.S. If you prefer to make your own, check out my recipes for vegan parmesan, tofu ricotta, cashew queso, and almond feta. |
Cadry's Kitchen: Familiar dishes with a vegan twist
Cadry Nelson delivers deliciously easy vegan recipes straight to your in-box. Most are ready in about 30 minutes! Get all of the flavors of your favorite foods with plant-based ingredients.
Hello Reader, When the weather is balmy like it is now, I love having something cold and crunchy to snack on straight from the fridge. Lately that's been dilly beans. These easy quick pickled green beans don't require any canning or complicated equipment. Just a few simple ingredients and a little time in the fridge is all it takes. 👉 Get the dilly beans recipe They're crisp, tangy, garlicky, and packed with fresh dill flavor. In addition to snacking, you can: Add them to vegan charcuterie...
Hello Reader, Wow, it feels like we've really turned the corner, and summer is here. When you live in a place with cold winters, those sunny days are extra precious. I'm making the most of them with walks outside, bike rides, and of course, plenty of grilling. If veggie burgers are on your menu this time of year, I highly recommend adding a slathering of vegan Big Mac sauce. My husband used to work at McDonald's while in high school, and this is how he tops his burgers, as a vegan of 19...
Hello Reader, Rhubarb season is here, and it's time to make the most of it. There are two old-fashioned recipes I turn to every spring. The first is rhubarb crisp bars. My mom started making these chewy, tart, and tangy bars back in the 70s. The bars have layers of oatmeal crisp with gooey rhubarb filling in the middle. 👉 Make the rhubarb crisp bars The second is magic rhubarb pudding cake. Sugared rhubarb is topped with batter and hot water before baking. Then it magically transforms into a...