If you've been craving that cool, creamy, tangy Ranch flavor but want something plant-based, this recipe is about to become a staple in your refrigerator. It comes together in about 5 minutes in a countertop smoothie blender, uses just a few ingredients, and is completely free of dairy, nuts, gluten, and cholesterol.

Ditch the same old mac and cheese for this Korean-inspired version and you'll never look back!

Although I love my cashew based mayonnaise, I understand that raw cashews may not be widely available, and are a bit expensive - even...

Romesco sauce is one of the greatest gifts Spain ever gave to the culinary world. I first encountered it during a driving (and eating!)...

Up till now, I'd always relied upon raw cashews and Aquafaba to make my thick and creamy vegan mayonnaise ... and by extension, a vegan...

Since we went WFPBNO (Whole-food, plant-based, no added oil) here, it's been a learning curve to figure out how to make a salad dressing...

I've tried so many different vegan, no added oil concoctions as stand-ins for mayonnaise, once I tossed out the last of a jar of...

When I went completely WFPBNO (whole food, plant-based, no oil) salad dressing was a concern. I'd made my own vinaigrette dressings - in...