• posscairns on September 06, 2020

  This is my go-to book for kitchen basics. I really love the ketchup recipe and its delicious variations.

• mamacrumbcake on October 10, 2019

  I tried five recipes from this book and none of them turned out ok—not really even good enough to eat. It’s possible I’m doing something wrong, but I’ve never had such a bad experience with recipes before. It’s a bummer. I would love to be able to make vegan pantry items from scratch.

Notes about Recipes in this book

• Basic ketchup

  • posscairns on September 06, 2020

    I make this recipe every couple of weeks. It is absolutely delicious and oh so healthy, I would never buy tomato sauce or ketchup again from the supermarket

• That bottle of Italian dressing

  • breakthroughc on November 27, 2024

    I really like this dressing with a few tweeks. It makes a huge amount so I did a half recipe. I thought it was a little bland so I added more mustard and nutritional yeast and some garlic powder. I didn’t have marjoram and used half thyme and half tarragon as a substitution. The nutritional yeast is what really makes this dressing and gives it a thick creamy consistency.

• Any-fruit chutney

  • dubumandu on December 01, 2024

    This is delicious and a great way to use up fruit before it goes bad! I made it with persimmons and raisins. It was a hit as part of a holiday charcuterie board. I'm looking forward to trying it with other kinds of fruit.

• Glorious butterless butter

  • vinochic on July 25, 2020

    Definitely add the vinegar - makes the recipe really good!

  • SenseiHeidi on September 20, 2020

    I made this with 1/4 cup almond yogurt and 1/4 cup original unsweetened almond milk. A lovely color and taste. I will definitely make this again, with the yogurt ... but maybe try it with a butter extract for extra buttery flavor. Be aware: the texture is like that of frozen butter - very hard.

• Amazing cultured creamless sour cream

  • breakthroughc on January 26, 2025

    This recipe is a fail. It did develop a nice tang after 3 days sitting on the countertop, but it did not thicken at all upon refrigeration. It is at best a thin cream. You can’t use it as sour cream. I may try it as a substitute for buttermilk in ranch dressing to try to use it up.

• Extra-thick and creamy ranch dressing

  • breakthroughc on January 04, 2025

    I made the cashew version and if you think it tastes like ranch you have been a vegan for a very long time. I added mayonnaise and some avocado oil to get it palatable. Also added more pepper, Tabasco and pulsed in some green onions and cilantro. May try it again with regular mayo as I am dairy free,not vegan.

• Better than whipping cream and topping

  • louie734 on June 27, 2020

    Wow, this whipped! I was suspicious, but it really did whip well, and tasted like the commercial "truwhip". The amount of coconut oil definitely makes this qualify as junk food, but it is dairy less. Used half in pastry cream and froze the rest. Not sure how it will hold after freezing (will it need rewhipped?).

• Mushroom soup concentrate

  • SenseiHeidi on September 25, 2020

    A delicious vegan substitute for cream of mushroom soup. Not difficult to prepare but be aware for your recipe aesthetics that this is a lovely shade of green - not white. Makes approximately 36 fluid ounces of soup.

• Curried butternut squash and coconut soup

  • patioweather on July 21, 2020

    The lemon does really make this outstanding. I also added some fried pumpkin seeds on top.

• Unribs

  • patioweather on March 29, 2023

    There are several steps, but none are difficult and it doesn't dirty a lot of pans. For our household of two, it makes enough to freeze for later so overall the effort level was worth it. They won't trick anyone into thinking they are ribs, but this is very good seitan.

• Marinara sauce

  • christineakiyoshi on September 15, 2019

    Simple and delicious. I cook this at low heat for several hours so that it cooks down and thickens.

• Classic pancake and biscuit mix

  • louie734 on June 27, 2020

    Worked very well! Nice and fluffy, batter didn't need any correction when measured 1:1 in the same container (made to take camping). A rough 1 cup of mix made enough for a generous breakfast for 2 without any sides. We added finely chopped strawberries, sprinkled over before flipping. Didn't taste heavy or 'vegan'; just a nicely-textured pancake that holds its lightness!

  • Ajammies on September 26, 2021

    Very sticky for waffles and pancakes, I had to add oil to the batter and spray my nonstick waffle iron.

• Buckwheat pancake and waffle mix

  • robin_gemtnj on May 03, 2026

    We love this base recipe. It reminded me of one we used to buy. Over time we played around with the ratio and flipped the oat and buckwheat required, so there is more buckwheat and less oat flour. I also doubled the flax meal, and added my own ground hemp heart protien mix.

• Oil-free superfood granola

  • dubumandu on December 01, 2024

    This is my family's go-to granola recipe. We make a double batch once or twice a month and store it in a gallon glass jar. For convenience, I often sub date syrup instead of soaking dates. I also sometimes add in 100-150 grams of sourdough discard (per double batch) to help it stick together. We usually sub hemp hearts and chia seeds for the flaxseed and sesame seeds. We've used different combinations of dried blueberries, dried cherries, dried goji berries, or dried cranberries, and walnuts, pistachios, almonds, or pecans. Every combo has been delicious. I love that this recipe is oil-free.

  • jennifer_jwoqh5 on May 16, 2026

    Our favorite granola! Oil free but still has crunchy clumps, which I love. Easy to adapt and use what you have at home.

• As you like it crackers

  • christineakiyoshi on July 13, 2024

    Fantastic and so flaky. 5 stars

• Pumpkin dinner rolls

  • breakthroughc on November 26, 2024

    This recipe didn’t work. I wish I would have added the extra flour. The dough rose well, but was super soft and sticky and impossible to shape/roll into balls. They were more like flatbreads. Edible, but I won’t make again.

• Custard

  • louie734 on June 27, 2020

    Made using Earth Balance butter and arrowroot powder instead of cornstarch. The caution in the direction to avoid overbeating after adding the starch/arrowroot to avoid a rubbery texture is no joke - it almost instantly became super-gelled. Would cornstarch be more forgiving? Maybe. The flavor was delicious, but the texture definitely a bit weird. However, when used in the pastry cream (the variation), the texture lightens and the rubberiness is undetectable. Worked well in tartlets with shingled strawberries.

• Ms Marmite Lover

  It tells you how to make uncrab cakes, unfish sticks, unburgers, unsausages, vegan fish sauce, vegan melty cheese, flax seed meringues. An excellent book for the dedicated vegan cook.

  Full review

• Food in Jars

  Homemade Vegan Pantry, is unique for its plant-based approach. I know several vegans who have already come to depend on this volume for the nut-based cheeses.

  Full review