Recipes

Three small rounds of firm homemade plant-based cheddar turned out of ramekins onto a wooden board, one sliced and fanned, flecked with dried herbs.
Cheese

Sliceable Cheddar

A firm plant-based cheddar that actually slices and grates, and holds its shape in the refrigerator. Cashews, red pepper and agar — with a trio of dried herbs stirred in at the end.
A small glass jar of deep red homemade ketchup with a spoon resting against it, ripe tomatoes softly out of focus behind.
Condiments

Ketchup

Four minutes, no cooking, and tomato first rather than sugar first. The easiest swap in the collection and the one that surprises people most.
A loaf of gluten-free bread cooling on a wire rack with two slices cut, showing an even tender crumb.
Breads

Gluten-Free Bread

Everything goes in a blender, then into a pan, then into the oven. No kneading and no bread machine. Includes the teff and sorghum flour mix that makes it work.
A pale golden block of homemade plant butter in a white ceramic dish, a knife beside it and a curl spread onto a slice of bread.
Dairy Alternatives

House Butter

Firm out of the refrigerator, soft on the counter, spreads on warm bread and creams for baking. Made with refined coconut oil and a plant buttermilk you stir together in two minutes.
Two scoops of pale cashew ice cream in a white ceramic bowl on a wooden table, a scoop resting beside it.
Desserts

Cashew Ice Cream

Not blended frozen fruit — the other kind. Churned, rich and scoopable straight from the freezer, from four ingredients, two of which you can make in a blender.
An open jar of finely ground cashew parmesan, the texture of a soft flour, with a small mound spilled beside it on a wooden counter.
Cheese

Five-Minute Parmesan

Four ingredients and about the length of time it takes to find the lid. Ground fine — closer to a flour than to crumbs.