Got a question? I probably have an answer!
If you have a question about a specific recipe, make sure to read through that post first. I often answer FAQs, including substitutions, right in the recipe post. You may also find the answer in the comments/reviews section.
See: oil-free recipes.
Oil is used many different ways in recipes. Here are my recommendations for the most common uses:
For sautéing: Use vegetable broth or water instead. If a recipe calls for 1 teaspoon of oil, 1 tablespoon of broth should do the trick. However, you may need to use more. Keep in mind that the texture of what you are sautéing will differ (for example, not be as crispy or golden brown.)
In baking: Applesauce or another fruit puree, such as pumpkin puree, may work in equal parts. Again, the end product may not turn out the same.
Sauces or dressing: Sometimes oil or vegan mayo (which is generally oil-based) are called for in these recipes. Substitution options would vary based on the recipe, but sometimes dairy-free yogurt or tahini could work. I also have a bean-based vegan mayo recipe.
See: gluten-free recipes
I recommend trying Bob's Red Mill 1-to-1 Baking Flour. It's a blend of flours and other ingredients formulated to mimic all-purpose flour. You can use this just as would you regular flour in baking recipes or to make a roux, for example. I do not recommend using straight almond flour or coconut flour, especially in baking recipes. Keep in the mind I do not test every recipe with gluten-free flour, so results may vary.
See: how to press tofu.
See: how to soak cashews.
Soaking cashews may depend on the recipe and the equipment you have. For example, I call for using soaked cashews for making vegan queso. However, if you have a high-powered blender like a Vitamix, you can achieve a creamy dip without soaking them. For the smoothest, creamiest result, soaking cashews is still recommended.
I do not recommend reducing the sugar amount in any baking recipe. This may dramatically alter the end result, since baking is a science! For example, reducing the sugar in a cookie recipe will make them dry and crumbly instead of moist and chewy.
Yes, yeast is absolutely vegan. It is fungi, not a sentient being. Although yeast is often referred to as "alive" or "dead," the correct terms would be "active" or "inactive."
Honey does not technically fall under the "vegan" umbrella because it is an animal byproduct. For that reason, it is not included in our recipes. However, whether it is ethical or not is heavily debated. Some vegans choose not to eat honey, others do if it is produced by a small, local bee farm. This is something to research and decide for yourself.
Yes, you can send me an email at contact(at)karissasvegankitchen(dot)com.