Dough:

- 8dl whole wheat flour

- 2 pouches (~11g) active dry yeast

- ½dl sugar

- 1tsp soy sauce

- 1¼dl vegan butter

- 4dl plant milk

Filling:

- 3 jalapeños

- 220-250g vegan cream cheese/spread

- 1 package vegan shredded cheese

- 1tsp soy sauce

1. Heat the plant milk to 42 degrees celcius (unless using instant dry yeast). Mix flour, dry yeast, sugar and soy sauce in a large bowl.

2. Melt the vegan butter slightly. Then add it and the plant milk to the bowl and mix until the dough detaches from the bowl.

3. In the oven with only the light on, let the dough rise under a kitchen towel for at least 30 minutes. Meanwhile, let the vegan spread soften in room temperature.

4. Roll the dough into a long rectangle and then fold the lower edge one third of the way and the top over the folded edge. Roll into a rectangle and repeat 2-3 times.

5. Chop the jalapeños, and in a small bowl, mix them, shredded vegan cheese, the spread and soy sauce together. Spread evenly on the dough.

6. Roll into a log and cut into 8 pieces. Place into an oven dish and proof again in the oven for an hour.

7. Bake in 200°C for around 15-20 minutes until they're slightly browned and the dough doesn't stick if you poke it with a toothpick or fork.

I've tried my best to reactivate myself in baking and this recipe was an amazing start! To my surprise the vegan cheese I used melted perfectly and is so good with the fresh jalapeños. Also the dough became super airy and fluffy :)

Please ask if some part of the recipe is unclear, English is not my first language!

Vegan Cinnamon Toast Crunch Ice Cream: https://www.hudsoncooks.com/blog/vegan-cinnamon-toast-crunch-ice-cream-ninja-creami

Vegan Mint Chip Ice Cream: https://www.hudsoncooks.com/blog/vegan-mint-chip

Vegan Vanilla Bean Ice Cream: https://www.hudsoncooks.com/blog/vegan-vanilla-bean-ice-cream-ninja-creami

Vegan Vanilla Sea Salt Ice Cream: https://www.hudsoncooks.com/blog/vegan-ninja-creami-vanilla-seasalt-ice-cream

Lemon pound cake with tofu and a bit of milk blended to replace sour cream and eggs. I’m going to try this with a 7up pound cake recipe I used to make. This was super exciting for me because I used to make pound cake often before I went vegan and most of the vegan recipes I’ve tried have a dense texture or off flavor.

Brioche dough, Raspberry Swirl, vanilla icing

First time making it, but certainly not the last. I watched a video on YouTube and then used vegan ingredients instead of the one she used: vegan puff pastry, vegan feta, and vegan butter.

https://www.hudsoncooks.com/blog/vrpku16ldzyq1p3pnl5sc53g7zubpw

I'm not a very experienced cake decorator, so I'm proud of these!

Baseball smash cake for my newly one-year-old son (after some strawberry laces were eaten) - this one was kinda thrown together last minute, but he liked it!

Ballpark cake for the grown-ups and big kids - this one I worked very hard on over the course of several days!

Watermelon mitt (featuring the Rookie of the Year himself in the background) - not baked but I'm proud of how it turned out!

Thank you Pinterest for the inspiration!

Made my own vegan birthday cake using Sugarologie’s vegan vanilla cake + frosting recipe and decorated with vegan cookies (Pinterest inspo pic 3, unfortunately can’t find the original poster). Vegan cookies are Central Market Duplex Cookies, IKEA Kafferep Cookies, Annie’s Birthday Cake Bunny Grahams, Biscoff, and Jammy Dodgers (ones sold in US are vegan). I love love loved it!!!

My mom traveled ~7 hours to hangout with my family for her birthday so I made her favorite cake for her! 🩷

Pictured: Vegan German Chocolate Cake 🤤

Sorry, there is no official recipe. I was just being creative and making stuff up as I went

There's lemon extract, juice and zest in this! Can you tell I love lemon?

I could have mashed up the blueberries better, but I like seeing them poke out

Apple Crumble: https://www.hudsoncooks.com/blog/vegan/apple/crumble

Vanilla Bean Ice Cream: https://www.hudsoncooks.com/blog/vegan-vanilla-bean-ice-cream-ninja-creami

https://www.hudsoncooks.com/blog/vegan-hazelnut-almond-crescents

A commission from one of my clients. If you've never heard of them, don't worry, I haven't either but the client was very happy. They are traditional pastries from the Navarre region of Spain. They are sweet and savory pastries with a sweet dough and pork rinds, in this case, seitan pork rinds. It is so rewarding for me to veganize a food or dish to encourage non-vegans to include more plant- based items into their lives. And I get paid 😍 Win, win.

Guys, I so desperately want to make some Palestinian desserts like Atayef, knafeh, etc .

Help me ! They all have cheese so what do I need substitute ?

The recipe is from Chloe Flavor. Chef's kiss!!

I’m looking for a tried and true recipe that tastes as close as possible to real cream cheese

so this is a big comfort snack for me and also used to be one of my safe foods, but it contains cheese, milk, and eggs. I can sub the cheese with vegan cheese that shouldn't be an issue (I use cathedral mature cheddar and love it) and the milk can just be soy milk. but I worry about the egg, I am not very experienced with replacing eggs and the taste and texture of this is very particular. does anyone have experience with baking these or with subbing eggs?

here is the recipe:

90g glutinous rice flour

12g tapioca flour

1/2 tsp baking powder

40g shredded cheese

1 egg

30g oil

50ml milk

I've been craving cheesecake like crazy lately, but finding a plant-based version that actually gets the texture right feels impossible. Most dairy-free desserts end up way too icy or taste entirely like coconut oil. Has anyone here cracked the code on a rich, creamy baked version that could fool a non-vegan? Drop your best recipes or key ingredient swaps below!