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Bada-Bing-Bada-Boom Bruschetta in a New York Minute

August 30, 2017 by thehamptonsvegan

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BADA-BING-BADA-BOOM BRUSCHETTA

bruschetta
Bada-Bing-Bada-Boom Bruschetta on Baguette

Simple, Simple, Simple.

garlic cloves
a little bit of or a lotta bit of) garlic
diced tomatoes
diced tomatoes

and add a little olive oil, basil, and salt… Voila! Bruschetta

bruschetta
…bada-bing-bada-boom bruschetta!
bruschetta
Bruschetta on Baguette

Bada-Bing-Bada-Boom Bruschetta couldn’t be simpler to make. It’s the amazing burst of flavor that astonishes such a simple dish. Fresh from the garden, farmers market, or any market tomatoes are always in abundance at the mid to end of summer here on Long Island. So one of our favorite ways to enjoy them is a simple but robustly delicious bruschetta.

And there are so many ways to enhance this little gem! But I suggest you start with the basic recipe and then make it your own. It’s perfect when you have too many tomatoes and a day-old baguette. The makings of bruschetta are calling your name! So it’s a problem turned into a plan! And lemons into lemonade! You get my drift.

Bruschetta Memories

I still remember the first time I had this lovely treat. It was at my brother and sister-in-law’s house in Corning, NY.

Jackie, my sister-in-law, took out a container of bruschetta from her fridge. Then she toasted up the baguette and spooned on the bright red mixture. The aroma from the oven was heavenly. Soon, after the first bite, my Mom and I and our family were blown away. And how had we never had this amazing taste creation? It was difficult to modestly eat one or two. Because we seriously could have polished off the entire baguette of blissfulness.

We talked about it on the drive back to Mom’s house in Binghamton, that night. And we knew this new-found food would definitely be added to our menu rotations. We laughed about how we would’ve eaten it with a spoon straight out of the bowl but didn’t want to shock my dear sister-in-law, Jackie 🙂

How do I love thee, let me count the ways…

Our bruschetta love continues. Ans although our first encounter was fifteen or twenty years ago, it is still enjoyed here at our Hamptons Vegan home. I make it for Sunday football games and whenever we want an appetizer. Also good for book clubs, or when the kids had sleepovers. And make it for a light lunch, New Year’s Eve, summer picnics, parties, and potlucks, too.

And, I incorporate it into my Magnificent Marinara Sauce, as well! It’s fantastic and we love it so much. So, thank you, Jackie! And, thank you Italy, the original creator! Also, one more muchas gracias to a restaurant in Varadero, Cuba (the restaurant name escapes me, I’ll keep thinking and let you know!) Because they had one of the best bruschetta appetizers I’ve ever eaten. So good in fact that I made it my dinner entrée that night!

bruschetta
bruschetta beauty

Also, for a creamy cheesiness add some Violife Feta on top! AAHHHmazing!

More Italian love

So Italian food is a favorite around here! Therefore, we have some other good specialties we think you’ll like as well!

Try our Lovely, Luscious Vegan Lasagna for an easy but filling comfort food dish.

vegan lasagna
Lovely Luscious Vegan Lasagna

Another good Italian classic is our Elegant Eggplant Parmesan

vegan eggplant parmesan with bruschetta
Elegant Eggplant Parmesan made vegan with bruschetta

And for cheesy additions to compliment your Bada-Bing-Bada-Boom Bruschetta,

make our Perfect Parmesan, our Posh Pesto, and our Ricotta Replica to top it all off!

vegan parmesan cheese ingredients
Because simple ingredients make parmesan-y cheese magic.
pesto
BAM! Basil and friends make Posh pesto!
Vegan ricotta
Ricotta Replica Really Rocks!

And that’s Amore!

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

bruschetta
thehamptonsvegan

Bada-Bing-Bada-Boom Bruschetta in a New York Minute

A simple recipe that’s bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Servings: 2 cups
Course: appetizers, Side Dish, Snack
Cuisine: Italian, vegan
Ingredients Method Notes

Ingredients
  

  • 5-6 tomatoes diced I usually use plum tomatoes but any type will do.
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 6-8 fresh basil leaves chopped chiffonade style (rolled together into log, then thinly sliced from one end to the other)
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano optional
  • pepper to taste optional

Method
 

  1. Mix together all ingredients in a glass or ceramic bowl and let marinate for 1-2 hours for the best flavor.

Notes

To serve on a baguette, slice the baguette into 1/2-inch slices and toast in the oven until golden. Remove from oven, brush a little olive oil on one side of the bread slices, and then top with spoonfuls of bruschetta. Add a sprinkle of vegan parmesan, Violife feta, or black olives to garnish if desired.

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Filed Under: potlucks, Sides and sauces, Vegan Recipes Tagged With: #BadaBingBadaBoom, #bruschetta, #Italian, #TomatoSalad, #veganAppetizers, #VeganBruschetta, #VeganRecipes, Tomato and Garlic Appetizer, Tomato bread topping

Enjoy a beautiful day on Main Street Westhampton Beach

August 25, 2017 by thehamptonsvegan

But where in the world is Main Street Westhampton Beach, NY?

First of all, let’s get this out of the way. Westhampton Beach is a part of the Hamptons community of villages and hamlets. No question about that.

There are those that like to try to change that reality by saying the Hamptons don’t begin until after the Shinnecock Canal. But just saying it, doesn’t make it so! If you don’t want to take my word for it, how about the NY times, Wikipedia, Business Insider, USA Today, Foder’s, and a Google map of “The Hamptons.”

Not being confrontational, just setting the record straight. You can quote me.

Map of The Hamptons, NY
Google Map of the Hamptons

And where is”The Hamptons”?

All kidding aside, a funny article in the local Dan’s Paper asserts that actually there really isn’t an official area named “The Hamptons,” and they’re right. It’s very confusing when out-of-towners try to locate the area by GPS or maps.

True story:

When I had an Airbnb, one renter coming out via NYC, but from France, texted that they were arriving shortly by train at the Westhampton station. I had offered to give them a lift back to our place.

After arriving at the Westhampton station, I received a text. They said they were nearing the Southampton train station. Now, this would be a 30-minute drive on a quiet day in the winter. But now, it’s more like 50 minutes on the weekend in the summer. If I’m lucky.

The area is confusing.

So I told them I’d be there as soon as possible. I set out to take on the bumper-to-bumper drive. And then I arrived at the Southampton station. So I texted them to find out where they were waiting. And they said they were in Westhampton Beach.

What???

I actually thought I might be on an episode of What would you do?, or maybe Ashton Kutcher returned with Punk’d or, going way back, The Candid Camera Show.

But they were victims of the”the Hamptons”quirky definition problem and I’m sure they weren’t the first. The “Hamptons” are not all in one nice compact defined place.

So I told them it would probably be quicker to take a taxi to my house and I would arrive later. And my son was able to let them in before I got home. Phew!

Then they came over with a bottle of wine. So, a sweet and happy ending after all.

Let’s put a pin in it… a pin on the map, that is, in Westhampton Beach, NY

So, specifically, Westhampton Beach is a village within the Town of Southampton. There is also a Southampton village within the Town of Southampton.

And there are two Towns in”The Hamptons.” The Town of Southampton and the Town of East Hampton. There is also an East Hampton village within the Town of East Hampton.

So many other villages and hamlets (Quogue, East Quogue, Hampton Bays, Watermill, Amagansett, Sagaponack, etc.) coexist within the Town of Southampton and the Town of East Hampton. Both Towns are within Suffolk County. Suffolk County is part of the East End of Long Island, NY.

Still with me?

Westhampton is also not the same as Westhampton Beach. It has a different zip code and a different post office. But it, too, is part of The Hamptons, as are its neighbors to the west, Speonk, and Remsenburg.

It’s all good. But if you hear a snarky remark from someone about Westhampton Beach not being considered part of “the Hamptons”, you know the real deal.

Now that we’ve cleared the logistics, let’s stroll down Main Street Westhampton Beach!

A walk down Main Street Westhampton Beach.

If you want a village that has all the feel of a bygone era but possesses a current, trendy sense, you’ve come to the right place.

First, our walk down Main Street Westhampton Beach begins at the village gazebo. Concerts are held on the lawn on Thursday evenings throughout the summer. This is the meeting ground central for high school prom pictures, wedding pictures, the annual Easter egg hunt, and the Christmas tree/Menorah lighting.

Now, cross the street past a drug store and a restaurant and you come to Library Avenue. Here, you will notice to your left, the new and improved, state-of-the-art, Westhampton Beach Free Library.

It is here that the Hamptons Vegan sponsored several vegan potluck dinners and a movie to connect with other like-minded souls. Good people, good food, and good times!

vegan potluck, WHB
Library Vegan Potluck, near Main Street Westhampton Beach
vegan sugar cookies/potluck at library/Main Street Westhampton Beach
vegan sugar cookies for the Hamptons Vegan potluck

The journey continues.

A little further down Main Street, past gift shops, real estate, and clothing shops, you will soon come to Ben and Jerry’s ice cream shop. Three cheers for their growing choice of non-dairy desserts. They can make non-dairy milkshakes, too! The joys of summer.

non dairy ice cream display at Ben and Jerrys
Vegan nondairy ice cream at Ben and Jerry’s WHB

One of the very coolest shops ever, not just for Westhampton Beach, but anywhere, is Hope around the World. This awesome store sells charity-related merchandise. Vegan, fair trade, and incredible charities.

They have Mat and Nat bags (I’m saving for mine!), 4ocean bracelets (I’ve got mine!), Conscious Step socks, Pura Vida bracelets, and a lot more.

I shouldn’t pick favorites with the Main Street Westhampton Beach Merchants, but I must. This is my favorite store. You can buy quality items and your purchases help others. What’s not to love about that?

Hope store on Main Street Westhampton Beach
Hope around the world – shop for charity
items for sale to help charities at Hope in WHB
Hope merchandise for good causes
Hope merchandise
merchandise at Hope in WHB
shop at Hope in WHB
Beautiful items at Hope in WHB
WHB shopping at Hope
Shop at Hope and help a good cause in WHB
Main Street Westhampton Beachh
Gorgeous items at Hope in WHB

Getting hungry?

Stop in at Mambo Cafe and feel the Aloha spirit! Have lunch with their hummus avocado wrap. You won’t go away hungry.

inside Mambo Cafe WHB
Mambo Cafe /Main Street Westhampton Beach
Mambo Cafe Main Street WHB
Come on into the Mambo Cafe – Main Street Westhampton Beach

So you want dinner or a cocktail? No problem! Stop at Margarita Grille for their Boca burger, guacamole, and chips, or ask them to hold the meat and cheese in a fajita, burrito, or taco! Also, you must have their margarita, too!

Margarita Grille WHB
Almost ready to open for the day at Margarita Grille WHB

Feeling more like a little sushi? Then stop in to eat at Tony’s Fusion West just off Main Street on Sunset Avenue.

Tonys Asian Fusion, WHB
Tony’s Asian Fusion off Main Street Westhampton Beach

Time for water activities!

A couple of steps more along Sunset Avenue is a must-stop at Island Surf. The owner is super cool and will take care of all your surfing needs They have boards, wetsuits, apparel, sunscreen, and other gear you don’t even know you need yet! He’s got it or can get it! And he can hook you up with surfing lessons and board rentals too!

Surf Shop WHB
Island Surf Shop, Westhampton Beach, NY

 Rest stop

Now head back to Main Street Westhampton Beach, make a left from Sunset Avenue, and go past the PAC otherwise known as the Westhampton Beach Performing Arts Center. Unless there’s a show going on. Then you should stop in, for sure!

The PAC in WHB
Westhampton Beach Performing Arts Center

Then keep heading left, back towards the gazebo, until you get to the Beach Bakery. This is an all-vegetarian restaurant and bakery. So close, but not vegan. You can still enjoy some of their bagels. And their coffee with non-dairy creamers or their oatmeal and breakfast sides.

This is a great place to stop, relax, people-watch, read the paper, or meet up with friends. You can begin and end your day on Main Street Westhampton Beach.

beach bakery whb
Beach Bakery Cafe in WHB
Beach Bakery WHB
inside the Beach Bakery Main Street Westhampton Beach

That day went by fast!

Guess it’s time to head home until the next tour of the Hamptons. We haven’t even scratched the surface yet!

“There’s so much to do and only so little time in a day!”-Billy Joel was right!-

And I still want to see him in concert! Clearly, I’m breaking a sacred law that every card-carrying Long Islander is required to attend a Billy Joel concert or risk the consequences. I’m working on it, I’m working on it!!

Anyway, Main Street Westhampton Beach still has plenty more places to explore. So we’ll be back again. Until then, rest up and let us know where you’d like to see the next Hamptons Vegan tour take place!

Finally, sign up with your email for our upcoming posts and you won’t miss a thing. No FOMO for you!

’til then,

Peace and Love

P.S. How about making one of these great recipes until next time?!

Make these bakery-quality cookies if Beach Bakery doesn’t satisfy your sweet tooth! – Happy half-moon cookies

chocolate and vanilla frosted half moon cookies
half moon cookies
aka black and whites

Or how about a filling casserole like Lovely, luscious vegan lasagna after riding the waves on your Island Surf surfboard?

vegan lasagnwith a salada
Lovely Luscious Vegan Lasagna

Experiencing queso envy after a stop at Margarita Grille? We can fix that with our Quicky Quality Queso dip! It’s quintessential 🙂

queso dip for chips
perfect cheesy dip for vegans and everyone!

© 2017-2023 thehamptonsvegan all rights reserved

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Filed Under: Uncategorized Tagged With: #BeachBakery, #Ben&Jerry's, #IslandSurf, #MainStreet, #MamboCafe, #MargaritaGrille, #TheHamptons, #Tony'sAsianFusion, #Vegan, #WesthamptonBeach, #WesthamptonBeachPerformingArtsCenter

Come Out And Enjoy An Adventurous Relaxing day

August 25, 2017 by thehamptonsvegan

In the summer of 2018

Hampton Bays, NY
Shinnecock Bay view from The Inn Spot on the Bay

How about joining us for an adventurous relaxing day?! This summer, the Hamptons Vegan is promoting an event at The Inn Spot On The Bay in Hampton Bays. Every Wednesday is a kick-back kind of adventure all in one! (And so much fun!)

How can it be both, adventurous and relaxing, you ask? Let me explain!

The Adventure of an adventurous relaxing day

Come out to The Inn Spot On The Bay, (in Hampton Bays near the foot of the Ponquogue Bridge across from the Coast Guard station) for the start of the adventurous relaxing day. They host a fun Summer event every Wednesday featuring Adventure Paddleboards. But no need to lug a bunch of humongous equipment around with you! (Those paddle boards are big)!

Adventure Paddleboards has everything you need right there behind The Inn Spot. It’s an exciting time on the water! Also, their prices are reasonable.

Cherryl and her crew will set you up for SUP (Stand Up Paddleboarding). If paddleboards aren’t your thing, they have kayaks, too! So, a day out on the bay with a paddle board or kayak will be as adventurous as you want. But that’s not all there is to do!

The Chill of an adventurous relaxing day

After a long, busy day, you just want to unwind a bit. Come out to relax! The Inn Spot On The Bay has a gorgeous view from their backyard. It’s absolutely stunning. So kick back and enjoy the peaceful ambiance with a cocktail and appetizer at a table or in one of their Adirondack chairs. Also, enjoy the refreshing bay breezes free of charge!

Since it is so beautiful there, you’re probably going to want to have a camera handy. Because you’ll be sorry if you don’t take a few (or many) selfies and panoramas.

Adventurous relaxing day at the Inn Spot
sunset at The Inn Spot on the Bay, Hampton Bays, NY

Wait, there’s more!

If that adventurous relaxing day isn’t enough for you, how about a little music to set the tone? And in addition to paddle boards and cocktail sipping, they have musicians, too. Finally, the Food Truck serves tasty treats including (trumpet sounds…DAT DA DAT DAH!) vegan food! Woo-Hoo! So thank you, Cheffe Colette and your lovely staff, for providing the goods.

The Hamptons Vegan hopes to see you there!

Now it’s time for you to come on out and have an adventurous time. Then afterward, finish with a relaxing break by the bay!

Mostly, so you can seize the day! But also to say hello. (We try to make it out there as much as possible.) Because we’d love to meet you!

All the best!

The Hamptons Vegan xoxo

P.S. If you can’t make it to our Wednesday event but still would like to enjoy a delicious vegan taste treat, no problem! How about our photo-ready Scrumptious Strawberry Pie?

strawberry pie
so good, so good, so good!

Or make our Summer Sunflower chocolate cupcakes. They’re ready for their close-up!

summer sunflower chocolate cupcakessummer sunflower chocolate cupcakes
a bouquet of summer dessert flowers

© 2017-2023 thehamptonsvegan.com. all rights reserved.

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Filed Under: Out and About, Vegan Thoughts

This Vegan Parmesan is Quick, Easy, and Perfect

August 24, 2017 by thehamptonsvegan

The Perfect Parmesan-Vegan Style!

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vegan parmesan cheese ingredients
Simple ingredients make parmesan cheese magic

Hey, You know what? The Perfect Vegan Parmesan is the perfect condiment for anybody’s style!

And you don’t have to be vegan, of course! If you have a blender or food processor, you can whip this up in under a minute and then store it in the fridge to add to soups, casseroles, tofu scrambles, pasta, pizza and so much more.

Because it’s made with just a few ingredients, it couldn’t be easier. It’s great to have such a big, bold flavor-enhancing product. And it’s so simple!

So, this easy recipe is found all over the web and in vegan cookbooks, blogs, and on Pinterest. And I’ve seen it made with various kinds of nuts and seeds and a host of various herbs and spices. It’s a common, useful recipe, shared by many. If you haven’t tried it yet, you should give it a try. Because it will spice up your dishes.

Perfect Vegan Parmesan For All Our Favorite Italian Recipes

Italian restaurants don’t hold the same draw they once did since going vegan. When you take the cheese from the equation, nothing’s left but mostly just spaghetti IF the sauce wasn’t made with meat.

So what do you do? Two choices: Buy a Parmesan alternative cheese like Go Veggie or make your own vegan versions like our perfect parmesan, that’s what! Now I no longer miss lasagna, stuffed shells, or eggplant parmesan thanks to all the creative ways to simulate ingredients like meat and dairy. We just make our own.

Now one of my favorite recipes that utilizes the Perfect Parmesan-vegan style creation is our Elegant Eggplant entrée. It’s delicious, and light but still filling, with a lot of flavors and great presentation. So if you want a great recipe to start using your Parmesan-like condiment, this is one I’d recommend.

But don’t stop there! I like a great big sprinkle of perfect parmesan on our Goulash. And it tops our Garlic Aioli like a champ. Our Killer Kale Salad would be sad without it, as well. It just compliments so many dishes!

Need no stinkin’ dairy parmesan cheese, now!

Nope. We have our vegan variations that are healthy, tasty, and satisfying.

So you can use this recipe for all your Parmesan needs and you won’t miss the dairy stuff. (The cows say thank you!)

Now, moooove over dairy Parmesan, there’s a new cheesy taste creation in town. Healthier and so quick to make, too!

vegan parmesan
In the garden with vegan parmesan, waiting for the tomatoes to ripen

More, vegan parmesan, please.

Yep, no problem! How about using the Perfect Parmesan-vegan style in our Lovely Luscious Vegan Lasagna?!

vegan lasagna
The Hamptons Vegan lovely luscious lasagna

It also works on our

“Extra Sloppy For Ya’s” Sloppy Joes!

sloppy joe sandwich
“extra sloppy for yas” sloppy joe sandwich

Try it, you’ll like it!

This is the brand of nutritional yeast I usually use- Bragg’s 

 copyright © thehamptonsvegan 2017 – 2025 All rights reserved.
vegan parmesan cheese ingredients
thehamptonsvegan

Perfect Vegan Parmesan

A vegan parmesan made with simple ingredients that accentuates any dish in need of a little cheesy flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Servings: 1 cup
Course: condiments
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

Method
 

  1. Place all ingredients in blender or food processor.
  2. Blend/pulse for about 30 seconds or more until grated cheese consistency. Don't blend too long to avoid turning to nut butter.

Notes

Do not soak cashews, always use dry ingredients for this recipe.
 

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Filed Under: Sides and sauces, vegan cheese Tagged With: #EasyVeganParmesan, #parmesan, #ParmesanSubstitute, #VeganCheese, #VeganParmesan

Sunflower Cupcakes Are Beautiful Blooms To Eat!

August 20, 2017 by thehamptonsvegan

Jump to Recipe

 SUMMER SUNFLOWER CUPCAKES

sunflower cupcakes
summer sunflower cupcakes all in a row

There’s nothing like beautiful big summer sunflowers or summer sunflower cupcakes!

Inspiration for baking up a batch of sunflower cupcakes came this way:

I woke up this summer morning to find a bright beautiful bouquet of sunflowers gracing my kitchen table.  My son, Zack (also a Hampton’s vegan) had been out and stopped by a farm stand in East Quogue, NY. When he saw rows of sunflowers for sale he couldn’t resist picking up a bunch to bring home. I love that!

Summer sunflowers are one of the many things that define the season out here. They are just the thing that inspired our summer sunflower cupcakes.

sunflower cupcakes
summer sunflower chocolate cupcakes growing in the garden

Signs of summer in the Hamptons (besides sunflower cupcakes)

Some of the other sure signs of summer around the Hamptons are more traffic, fund-raisers for a variety of good causes, celebrity sightings, sand in the shower, sand in the car, and sand just about everywhere. And a lot more shops and restaurants are open than at any other time of year.  It’s fun to finally go out to eat a little more often.

Hamptons restaurants with a water view. They’d be even better with sunflower cupcakes!

sunflower cupcakes
a bouquet of summer dessert flowers

But I digress.

So anyway, I especially love to eat outside. And even more than that, I love to eat outside by the water. Some fun restaurants to try around the east end of Long Island include Cowfish in Hampton Bays and John Scott’s Surf Shack In Westhampton Beach.

Cowfish

This waterside restaurant has a very yummy hummus with pita bread appetizer but just ask them to hold the cheese they put on top.

Fridays are great to sit outside by the water, have a drink and an app, and watch the boats go by on Shinnecock Bay, while a band plays. Plus, they have a tiki boat that travels back and forth to their sister restaurant, Rumba!

John Scott’s Surf Shack

John Scott’s Surf Shack is a favorite with my son and his friends.  And it’s a great stop after a day at the beach for a come-as-you-are, kick-back kind of place.  It’s on the bay side of Dune Road, across the street from the ocean.

For vegans, their menu is limited. So it’s fries or a salad and not much else.  But they do list a veggie burger and when I called to ask if it is vegan or vegetarian she checked, returning to say it is vegan. Yay for vegan veggie burgers at John Scott’s Surf Shack!

My summer homework

So, I will continue to explore local restaurants in the name of vegan research. Because somebody’s gotta do it. 😉 And I will report back often. I will also request vegan options at all the places I frequent and (fingers crossed) more and more places will see the need and follow suit. I’ve seen many restaurants adding vegan options lately so I’m encouraged, but there’s still a long way to go.

I still do most of my eating at home and that’s ok.  I like to go out for the atmosphere and to experience a night out and, okay, a fancy cocktail too. Then come home to summer sunflower chocolate cupcakes for the perfect ending.

If you want to add a little summer flair to your dessert table, here is a little cupcake recipe that brings it.  I hope you have a great week and I will report back with my restaurant research and a new recipe soon!

If you don’t feel like a chocolate-based summer sunflower cupcake, then try our very vegan vanilla cupcakes, instead!

vanilla cupcakes
very vegan vanilla cupcakes

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

sunflower cupcakes
thehamptonsvegan

Summer Sunflower Cupcakes

Chocolate vegan cupcakes decorated with vegan buttercream frosting piped like a sunflower for your summer dessert table. Blooming beauties!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings: 12 cupcakes
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

cupcakes
  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar organic
  • 1 cup vegan mayo
  • 1 teaspoon vanilla
  • 1 cup cold water
Frosting
  • 1/2 cup vegan shortening I use Spectrum or Nutiva
  • 3 – 3 3/4 cups vegan powdered sugar any organic powdered sugar is vegan
  • 1 – 2 teaspoons vanilla
  • 3 – 6 tablespoons soymilk or other non-dairy milk
  • yellow food coloring like Watkins all vegetable food color or use a pinch of turmeric
  • 1/2 cup mini chocolate chips (to represent seeds in the center) like enjoy life chocolate chips

Method
 

CUPCAKE DIRECTIONS
  1. Line a cupcake tin with paper liners. Preheat oven to 350 degrees F.
  2. In a small bowl mix together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl beat together sugar, mayo, and vanilla.
  4. Beat the flour mixture into the wet mixture in thirds, alternating with the water until blended.
  5. Divide the batter evenly among cupcake tins.
  6. Bake for 22-24 minutes or until a toothpick comes out clean. Let cool for 3 minutes in tin on a wire rack. Then remove the cupcakes from the tin and finish cooling them completely on a wire rack.
FROSTING DIRECTIONS
  1. Cream shortening in a large bowl.
  2. Add sugar and beat well.
  3. Add vanilla.
  4. Add milk a little at a time, beating well until desired consistency.
  5. If necessary, add a little more milk if too thick or a little more powdered sugar if too thin.
SUNFLOWER DESIGN DIRECTIONS
  1. To create a sunflower design you will need a piping bag or decorating press with a petal tip. See the image in the notes.
  2. Lightly frost each cupcake with a thin layer of frosting.
  3. In the center of each cupcake score a circle with a toothpick or knife point about the size of a quarter or a little smaller to use as a guide.
  4. Mix in yellow food color to the rest of the frosting to achieve the desired shade.
  5. Spoon frosting into a piping bag or decorator press with a petal tip
  6. Starting at the outside circle, squeeze out a petal all the way to the edge of a cupcake. Continue this all the way around the circle.
  7. Now put another layer of petals on top of the first layer and end just a little shorter from the edge of the cupcake so some of the first layer still shows.
  8. When two layers are completely around the cupcake, fill the middle section with the mini chocolate chips to represent the seeds.

Notes

frosting tips to create sunflowers

tips for frosting sunflower cupcakes

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Filed Under: desserts Tagged With: ##VeganDesserts, #ChocolateCupcakes, #FlowerCupcakes, #SummerCupcakes, #SunflowerCupcakes, #Sunflowers, #VeganChocolateCupcakes, vegan cupcakes

Vegan Vanilla Cupcakes- a Very Big Victory!

August 19, 2017 by thehamptonsvegan

vanilla cupcakes
very vegan vanilla cupcakes
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The cupcake challenge: Very Vegan Vanilla Cupcakes

So, very vegan vanilla cupcakes have been an elusive and almost impossible dream. They had to pass the test of our family. Everyone tasted samples until we got THE ONE.

We may or may not have woken certain people up from a deep sleep in order to subject them to yet another taste test. ( Sorry, Zookie!)

It was challenging and brutal. (Nah, it was fun). Anyway, we have finally found it!

We all came to the same conclusion and are here to present to you the vegan vanilla cupcake that came out on top. And this recipe is a hands-down winner.

Birthdays, holidays, and special occasion celebrations will need this cupcake for sure. It is the perfect base for any and all icing and topping. These are delicious, don’t sink in the middle, and have a tight/light crumb. Best, these very vegan vanilla cupcakes are dairy-free and vegan/plant-based. So, more people can enjoy them.

This cupcake recipe is our number one winner but we sampled many other recipes on the web. Some of our other favorites included the minimalist baker version here. We also liked it doesn’t taste like chicken‘s vanilla cupcake here. More cupcakes, more happiness!

Now for the surprise…

The ingredients in the very vegan vanilla cupcakes are all common and conventional except for one thing. And if you’ve never heard of adding mayonnaise to a cake recipe, you may wrinkle your nose at first but we urge you to try it.

No one will know the secret ingredient except you. But you won’t believe it either. Because it’s so simple to make this recipe. You can whip this up as quickly as a box! So if you want good vegan vanilla cupcakes these won’t disappoint, we promise!

vegan vanilla cupcakes
very vegan vanilla cupcakes

After fifteen minutes of mixing it up and then 25 minutes in the oven, you will have twelve very vegan vanilla cupcakes for yourself! Or you could share, that’s up to you.

Now make our better buttercream frosting recipe to complete the cupcakes.

2 vegan cupcakes frosted with Better Buttercream Frosting
Cupcakes!

Then use this recipe to make our Summer Sunflower Cupcakes!

summer sunflower chocolate cupcakes
a bouquet of summer dessert flowers

We hope you enjoy your very own vegan vanilla cupcakes as much as our family does!      xoxo

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vanilla cupcakes
thehamptonsvegan

VEGAN VANILLA CUPCAKES- A VERY BIG VICTORY!

Vegan vanilla cupcakes with a surprise ingredient!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings: 12 cupcakes
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 cup vegan mayo *see note
  • 1 cup icy cold water

Method
 

  1. Preheat oven to 350 degrees F
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat together sugar, mayo, and vanilla.
  4. Mix the flour mixture into the wet mixture in thirds alternating with cold water. Blend well. Divide batter evenly among cupcake tins lined with cupcake papers.
  5. Bake for 22-24 minutes or until a toothpick comes out clean.
  6. Cool cupcakes in tin on a wire rack for 3 minutes. Then tip them out of the tin onto the wire rack to finish cooling. When the cupcakes are cooled completely, frost them as desired.

Notes

  • Two good mayonnaise alternatives I use:
  • Veganaise
  • Hellman’s Vegan Mayo

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Filed Under: desserts, potlucks, Vegan Recipes Tagged With: #CakeMadeWithMayo, #Cupcakes, #VanillaCupcakes, #veganCupcakes, #VeganDessert, #VeganVanillaCake, #WhiteCake, #YellowCake

Better Buttercream Frosting Is For Everyone

August 19, 2017 by thehamptonsvegan

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better buttercream frosting
cupcakes with Better Buttercream Frosting

 Vegan Better Buttercream Frosting is a big deal.

Vegan buttercream frosting seems like an oxymoron, I know.  Because can anything named “butter” or “cream” or the ultimate, “buttercream” really be a non-dairy, vegan food?

But it seemed unthinkable to try to recreate all the cupcakes, birthday cakes, or “just because” cakes without a buttercream frosting to top them off.

So the search began.

And some of our first sampled recipes involved store-bought vegan butter. But I wasn’t a fan of the aftertaste. (The taste of vegan butter has gotten better though since I started trying out frosting recipes with vegan butter several years ago.)

So then I thought I’d have to ice my cakes with non-dairy whipped cream forever. And whipped cream is good but not always an ideal choice.

Life without frosting is almost unthinkable.

The dreamy, light, fluffy frosting was a part of every reason to celebrate. Birthday cake celebrations, holiday sugar cookies, and school celebration cupcakes. And fundraiser desserts! They all included our topping of choice!

Yes, buttercream frosting is a shameless constant in our family. It’s bonded to our history like Elmer’s glue to paper. Our life wouldn’t be the same without it!

So giving up frosting was non-negotiable! We must find a substitute!

Therefore, finding a better buttercream frosting (aka vegan buttercream) was the only solution.

Finally, the better buttercream frosting favorite.

So, I experimented with many recipes. Then we discovered vegan shortening. And it was the solution we were looking for. Using this helped create better buttercream frosting. Because vegan shortening works perfectly. (Also, try vegan butter combined with shortening.)

However, we only recommend vegan shortenings that are sustainably sourced, because palm oil deforestation is devastating many areas.

Bonus! Because vegan shortening is shelf-stable, too! We always keep it in the pantry whenever the desire (or family demand for sweets) arises.

This is our go-to choice for the buttercream frosting fix our family often craves.

Vegan buttercream frosting rocks for everyone!

buttercream frosting
whipping up the sweet stuff

Another frosting creation we like is bougie brown sugar frosting. You won’t be sorry for spending a bit more time on this one. It is so tasty and worth the extra effort. Plus, if you’re out of powdered sugar, this is your salvation!

Better buttercream frosting for everyone!

So be sure to let us know how you like our Better Buttercream Frosting. Try it on our Summer Sunflower Cupcakes,

summer sunflower chocolate cupcakessummer sunflower chocolate cupcakes
a bouquet of summer dessert flowers

or our

Very Vegan Vanilla Cupcakes.

vanilla vegan cupcake
very vegan vanilla cupcake

Or our happy half-moon cookies.

half-moon cookie (black-and-whites)
Childhood favorite

Then, please, post pictures on Instagram or Facebook! Because we all need more photos of frosting. And sweet dreams are made of these. 😉

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

better buttercream frosting
thehamptonsvegan

Better Buttercream Frosting

A creamy, fluffy vegan buttercream-like frosting
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Servings: 12 servings
Course: Dessert, Snack
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 3- 3 1/2 cups vegan powdered sugar
  • 1/2 cup sustainably sourced vegan shortening
  • 1 Tablespoon vanilla
  • 1-4 Tablespoons non dairy milk

Method
 

  1. Beat shortening until light and fluffy.
  2. Add powdered sugar, 1 cup at a time, beating well.
  3. Add vanilla and check consistency.
  4. If it is too stiff, add 1 tablespoon milk and continue beating and checking consistency, adding more milk gradually as needed until spreadable, light, and fluffy.
  5. *Chocolate Better Buttercream Frosting*
    Add 1/4 -1/3 cup cocoa powder to vanilla frosting and a little bit more milk to reach desired consistency. Probably no more than an extra 1-2 tablespoons milk needed.

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Filed Under: desserts Tagged With: #buttercream, #buttercreamFrosting, #Frosting, #Icing, #NonDairy, #NonDairyFrosting, #VeganButtercream, #VeganFrosting, #VeganIcing

Happy Half-Moon Cookies for Some Lunar Love

August 19, 2017 by thehamptonsvegan

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The solar eclipse is coming, the solar eclipse is coming!

UPDATE:

Well, the solar eclipse of 2017 has passed but these half-moon cookies will always stay relevant! …

So, let’s celebrate!

half-moon cookies aka black-and-whites

Happy Half-Moon Cookies for the solar eclipse

Half-moon cookies! That’s what they’re called. They’re half-moon cookies and I don’t care what you say. Well, I do care what you say, but I have to agree to disagree on what you call black-and-white cookies and what I call half-moon cookies.

The big cake-like cookie with equal parts white and chocolate frosting was always my favorite.

Happy Half-Moon Cookies Under Glass

Upstate New York Half-Moon Cookie Memories

Full disclosure: I was born in Binghamton, NY. I’m an upstate girl. But I’ve been living the last twenty-plus years, in the Hamptons.

My confectionary dreams as a child consisted of half-moon cookies. I also loved my Aunt Bonnie’s penuche fudge but that was only available on Christmas day when we gathered at my Great Grandma’s house (insert wistful sigh here).

But I always just called them moon cookies. I lost the “half” somewhere along the line.

There was no favorite side. I’d go back and forth taking bites of the chocolate side then bites of the vanilla. I loved them both so much. Double the pleasure was a bite right in the middle where the two flavors meet. Whoa, just whoa.

You’re not in Kansas anymore! (er, I mean, upstate New York anymore!)

Then I grew up, married my prince charming, aka the big guy, and moved far, far away to live happily ever after. With a pit stop along the way to Virginia Beach, VA for about 4 years (fond memories), we landed more permanently on the Eastern End of Long Island, NY.

While raising four little Hampton Vegans into adulthood, we lived a busy life. And when treats were in order, the Beach Bakery played a big part if I didn’t have time to make any homemade treats like our Classic Chocolate Chip Cookies or the Perfect and Easy Peanut Butter Cookie.

The black-and-white cookie phase

The Beach Bakery in the center of Main Street, Westhampton Beach was where our family spent many days, picking up fresh-baked bread, amazing jelly-filled croissants with a sugary coating, key lime pie, chocolate mousse cake, and my favorite- those cookies.

Everyone in our family knew, that in a box of Beach Bakery treats, the moon cookies were mine. I never really noticed what they called them at the Beach Bakery but as the years went by and our family would venture into the city (NYC), it began to sink in, after many “moon cookie” purchases at various bakeries and delis, that in this neck of the woods, they’re called black-and-white cookies.

The mysterious half-moon cookies

So much time had passed since I’d eaten a cookie officially called a half-moon cookie, that I started to believe this was a childhood name I gave them. It felt like I was the only one that called those cookies by that name.

Then I decided to google it.

Eureka! There it was. Finally, the answer was right on the World Wide Web! I found my people. The half-moon cookie lived in upstate and New England traditions. Wicked cool. (My Upstate NY/New England people know what I’m talking about).

According to some websites, it was invented at a bakery called Hemstrought’s in Utica, NY back in the early 1900s. Other sites claim the credit goes to Zaro’s in NYC around 1940. Yet another claim they came from Europe with Dutch immigration. I’ve read that in Germany, these cookies are called Amerikaners! American cookies!

It’s all good for half-moon cookies

Whichever source you believe, does it matter where they came from or what you call them as long as you can eat them?! I think not!

So today, in honor of the solar eclipse by the moon (appearing on August 21, 2017), I dedicate these cookies to it.

And to all those, like me, who will indeed be gazing with our eclipse glasses at the solar-lunar-earthly alignment (partial for Long Island) and thinking, Mmmmm moon cookies. Or is that just me?

Shoutout to a displaced Hampton Vegan

Because a member of our crew-a Hamptons Vegan, living in Austin, Texas will be traveling to witness the solar eclipse in a prime spot in Missouri, I want to send my best wishes for a sunny day, a cloudless sky and lots and lots of lunar love to her, her partner, and to all those watching the skies on August 21.

Now make a batch of these Happy half-moon cookies for this stellar occasion!

P.S. You want to know why they’re “Happy” half-moon cookies? Because they’re vegan, of course!

P.P.S.

The original recipe from the Hemstrought bakery in Utica, NY appeared in Sauveur magazine. It featured a chocolate cake bottom. Get that recipe here.

To veganize Hemstrought’s recipe, just change the margarine to vegan margarine, the 2 eggs to 2 Tablespoon ground flax-seed mixed with 6 tablespoons water (let gel for 5 minutes), and the milk to non-dairy milk like soy or almond. Then frost with vanilla and chocolate icing.

Additionally, you could try the original fudge icing from Hemstrought’s. I loved it but just be careful! Because that frosting is hot if your hands get dripped on. So consider yourself warned.

It makes enough for 30 cookies so you’ll need to halve the recipe unless you want a lot of leftover fudge frosting. And there’s nothing wrong with some extra fudge frosting! But to veganize that recipe, switch out the butter for vegan butter.

A Step-by-Step of The Happy Half-Moon Cookies in Photos

First, whip up the vegan butter and sugar until it’s light and fluffy.
Second, add in the flax egg and vanilla.
Now you have the wet mixture.
Then add flour in thirds alternately with the soymilk mixture.
The soymilk and vinegar mix is added in 2 parts alternately with flour
Then we have the final mixed batter.
Now scoop approximately 2 ounces of rounded batter (at least 3 inches apart) onto a parchment-lined cookie sheet.
Voila! Behold the 4-inch cookies after baking for 18 to 20 minutes.
So now we see the moon cookie bottoms, ready to be frosted after cooling.
And finally, the frosted moon cookies drying on a wire rack.
Ahhh, the beloved Happy Half-Moon Cookie.

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

thehamptonsvegan

Happy half-moon cookies

Delicious half-moon cookies, also known as black-and-whites, that won't disappoint- whatever you call them!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
icing time 15 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings: 16 4 inch cookies
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour 340 grams
  • 1 teaspoon baking powder 4.6 grams
  • 1 teaspoon baking soda 4.6 grams
  • 1/2 teaspoon salt 3 grams
  • 3/4 cup shortening or vegan butter 170 grams
  • 1 cup sugar 200 grams
  • 2 tablespoons ground flax seed 22 grams
  • 6 tablespoons water 88.7 ml (or 3 fluid ounces)
  • 3/4 cup soy milk 177 ml
  • 1 tablespoon vinegar 16 ml
  • 1 tablespoon vanilla 14.8 ml
Vanilla icing
  • 2 cups organic powdered sugar sifted. 240 grams
  • 2 tablespoons water add more, a few drops at a time, if too thick
  • 1 tablespoon light corn syrup make our corn syrup sub recipe or use store-bought
  • 1/2 teaspoon vanilla
chocolate icing
  • 2 cups organic powdered sugar sifted 240 grams
  • 2+ tablespoons water
  • 1 tablespoon light corn syrup Make our corn syrup recipe or use store-bought
  • 1/2 teaspoon vanilla
  • 6 tablespoons cocoa powder 36 grams

Method
 

Cookie Instructions
  1. Preheat oven to 350 F.
  2. Whisk flour, baking powder, baking soda, and salt together in a medium size bowl.
  3. Add vinegar to soymilk to sour and set aside.
  4. Mix ground flax seed with water and let set for about 5 minutes to gel.
  5. Cream shortening (or vegan butter) until light
  6. Add sugar to shortening and blend very well until light and fluffy.
  7. Add flax and water mixture, and vanilla to shortening and sugar and mixture.
  8. Add 1/3 of the flour mixture into the wet mixture and stir to incorporate. Then add 1/2 of the soymilk mixture, and stir. Then add 1/2 of the dry mixture, then the rest of the milk mixture, and then the last of the flour mix, stirring to incorporate the mixture together after each addition.
  9. Drop 1/4 cup for each cookie onto parchment paper lined cookie sheet. Cookies will spread so leave at least 3 inches between each cookie.
  10. Cook for about 18-20 minutes until a light golden brown.
  11. Cool on a wire rack.
  12. When cooled, frost the bottoms (flat side of cookie) with 1/2 vanilla. Let dry for about 30 minutes. Then frost the other half of the cookie with chocolate icing.
  13. Store in an air-tight container for up to 3 days. Can freeze.
vanilla icing
  1. Mix all vanilla icing ingredients together until smooth and easy to stir.
chocolate icing
  1. Mix all the chocolate icing ingredients together, adding more water as needed if it's too thick.

Notes

Make our Corn Syrup/Honey Substitute Recipe. (No corn or Bee vomit!) 🙂

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Filed Under: desserts, Vegan Recipes Tagged With: #BlackAndWhites, #chocolateAndVanillaCookies, #FrostedCookies, #HalfMoonCookies, #Hemstrought's, #NYCCookies, #SolarEclipse, #UpstateNewYorkFoods, #VeganBlackAndWhites, #VeganCookies, #VeganHalfMoonCookies

Quicky Quality Queso/Quick Equality Queso that everybody will love!

August 19, 2017 by thehamptonsvegan

Quicky Quality Queso A.K.A. Quick Equality Queso!

Jump to Recipe
quicky quality queso dip
vegan queso sauce

Quicky Quality Queso!

Now say it out loud three times. Yes, it’s both: A quicky, quality queso, and a quick, equality queso. It’s quick. It’s quality. And it’s equality for vegans who can now have their queso too! So for the love of cheese, people, you must make this one!

It’s quicky quality for all!

So how about this:

It’s the perfect dip for your tortilla chips, for sure! Also, it’s great drizzled on your enchiladas, your vegan hotdogs, mixed into rice, a top your baked potato, a dip for your veggies, and on your hot pretzels. And the possibilities are endless! So this is the cheesy-tasting dip you’ve been waiting for!

Take queso to your potlucks and tailgates

This sauce goes to many of our potlucks and meetups and we always have requests for the recipe. This queso is a keeper and I’m happy to share it with you.

 

vegan queso dip
cheesy vegan sauce

Football season and sleepovers for your kids…

This dip will be seeing a lot of action for the upcoming football season snack menu. And it’s perfect for sleepover snacks and after-school treats, too. Because it’s so easy and crowd-pleasing. And we’re just getting started!

Queso any time of day!

Yes, even breakfast. First of all, your breakfast home fries would love a drizzle and your tofu scramble says “Si, por favor!”

Next, lunchtime tomato soup is requesting a dollop and your plain jane pasta feels naked without it!

Then, dinnertime quinoa is a perfect match… quicky quality queso quinoa, anybody? With a side of black beans, please.

Finally, dessert is great …but I’ve got nothing. Sorry. Maybe quicky quality queso isn’t a good fit for dessert. Oh well.

 

queso dip for chips
perfect cheesy dip for vegans and everyone!

Some ideas for that!

Now if you have an idea for a queso dessert, be sure to let us know!

But when you need a dessert that doesn’t involve that, how about our scrumptious strawberry pie?

strawberry pie
the Scrumptious Strawberry Pie

And our summer sunflower chocolate cupcakes are also pretty and delicious

summer sunflower chocolate cupcakessummer sunflower chocolate cupcakes
a bouquet of summer dessert flowers

But our chocolate chip cookies are pretty delicious too!

chocolate chip cookies

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

queso dip for chips
thehamptonsvegan

Quicky Quality Queso/Quick Equality Queso that everybody will love!

A spicy vegan cheesy sauce. Delicioso and versatile!
Print Recipe Pin Recipe
Cook Time 2 minutes mins
Total Time 7 minutes mins
Servings: 8
Course: appetizers, condiments, snacks
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1/2 can (15 ounces) diced tomatoes with chilis like Rotel tomatoes
  • 1 jalapeno pepper, small dice or use 1/4 cup jarred pickled jalapenos pepper slices, chopped
  • 1 recipe vegalicious vegan cheese sauce see notes for recipe link

Method
 

  1. Mix vegalicious cheese sauce with 1/2 can of tomatoes with chilis and the chopped jalapeno pepper in a saucepan to heat through. Or heat in a glass bowl in the microwave for about 2 minutes until heated through. Best served warm.

Notes

Vegalicious vegan cheese sauce recipe.

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Filed Under: Dips, potlucks, Sauces, Sides and sauces, vegan cheese, Vegan Recipes Tagged With: #BlenderCheese, #NachoCheese, #queso, #QuickEqualityQueso, #QuickyQualityQueso, #VeganCheese, #VeganCheeseSauce, #veganqueso, easycheesesauce, easyveganqueso

This Easy Vegan Cheese Sauce is a Dream Come True

August 19, 2017 by thehamptonsvegan

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Vegan Cheese Sauce is life-changing!

vegan cheese sauce
vegan cheese sauce

Our favorite delicious vegan cheese sauce has enriched our vegan menus and we can’t wait to share it with you!

Cheese is that comfort food in mainstream cooking that is hard to replicate and hard to relinquish. We feel your pain. Starting on a journey that doesn’t include any form of cheese is tough.

Just look at how many foods have cheese in them. It’s mind-boggling! Seriously, we’ve seen cheese listed in the ingredients in the most unnecessary places. Potato chips, guacamole, spaghetti sauce, crackers, soups, and boxed rice mixes all have it. I swear, it feels like almost every frozen dinner has some form of cheese in it too. Sheesh! Cheese has become an invasive species.

Competing in the cheese food group for a vegan was like David going up against Goliath without his trusty slingshot.  Come on!

Until we whipped out our magic weapon! Now we have some ammunition people! Vegalicious vegan cheese sauce to the rescue.

Changing to a vegan lifestyle

It is a decision we finally made permanent in 2013. We thought that being vegetarians was enough. We believed we were distancing ourselves from the suffering and death of animals. We ate no animals or seafood of any kind. We ate “cage-free” eggs, imagining they came from chickens living a peaceful life on farms. Chickens with access to green pastures, fresh air, and room to roam. But it’s not so. We drank cow’s milk labeled organic and hormone-free, believing these cows were treated more humanely. Also, not so. Those foods were easy to let go of, compared to cheese.

If all vegans were surveyed, we’d wager that about 85% would say cheese is the hardest food to give up. It’s like a very addicting drug that has a stranglehold on our stomachs and minds. We must have it on pizza, pasta, tacos, and enchiladas. It is essential on almost every conceivable sandwich, veggies, and bagels. The list goes on and on.

Going “cold turkey” so to speak, is one way to let go of the cheese addiction. But it will make you ch-angry! Cheese-angry: like hangry- but for cheese.

Having a cheese substitute is much easier, though.

Finding a good cheese substitute

There are so many cheese alternatives on the market now. The problem is finding one that tastes good. We tried a lot of faux cheeses on our vegan journey and honestly, not many were keepers. But good news! Vegan cheese has improved.

We recommend Chao cheese, as one good choice. Chao’s American or spicy version is good in a grilled cheese sandwich! Miyokos spreadable cheeses are also a great choice. (Miyoko Schinner has written an excellent cookbook with cheese recipes entitled, The Homemade Vegan Pantry.) Also, try the Follow Your Heart brand (probably our family’s favorite). They make wonderful smoked Gouda cheese and have an extensive line of various other flavors of cheese.  Another brand to try is Treeline. But wait, we can’t leave out Daiya. You can buy the popular Daiya brand at many grocery stores. Their mozzarella is often used in restaurants.

New cheese alternatives enter the market regularly now (yay!). If you haven’t enjoyed any of those yet, keep trying and sampling. They’re just getting better and better all the time! So don’t give up! Making homemade vegan cheese sauce is always a good idea, too.

The magic of making vegan cheese sauce

When looking at the ingredients for this vegan cheese-like sauce, I couldn’t believe it would remotely taste like cheese. If something doesn’t taste how I expect, I prefer to go without it. If it doesn’t taste good I’d rather go without it than eat it.

After suffering through many cheesy imitations, I decided to forget about it. Fuhgeddaboudit for all you Brooklynites.

Then, I tried again despite my stubborn decision to give up before for lack of an acceptable substitute.  That’s when the magic happened. I found this version of our favorite vegan cheese sauce on the PETA website. I want to give them credit for this spectacular recipe.  Everyone loves this cheese sauce.

My advice is to keep sampling. Keep on, keeping on with the quest.  And by all means, try this recipe.

vegan cheese sauce
So good you will be tempted to drink it from the Big Guy mug!
vegan cheese sauce
But you should probably put it on macaroni or something like that instead 😉

 XOXO

P.S. One of my favorite ways to enjoy this delicious vegan cheese yumminess is in my Quicky Quality Queso Sauce. You have to try it when the craving for nachos strikes! It’s our spicier version of cheese sauce.

quicky quality Queso dip
vegan queso sauce

It would make a nice topping on Glorious Grilled Veggie Sandwiches

Grilled eggplant, zucchini, peppers and onions on chabatta bread
Grilled Veggie Sandwich

or “Extra Sloppy For Ya’s” Sloppy Joes, too!

sloppy joe sandwich
“extra sloppy for ya’s” sloppy joe sandwich

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan cheese sauce
thehamptonsvegan

Vegalicious Vegan Cheese Sauce

Creamy, versatile cheese-like sauce that works perfectly for macaroni and cheese, nachos, on baked potatoes, vegetables, tacos, enchiladas and so much more!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings: 2 cups
Course: appetizers, dinner, lunch, snacks
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 cup peeled and diced potato
  • 1/3 cup diced onion
  • 1/4 cup chopped carrot
  • 2 tablespoons chopped shallot if you don't have a shallot use more onions
  • 1 cup water
  • 1/3 cup vegan margarine/butter or vegetable oil like Earth Balance margarine
  • 1/4 cup raw cashews (soaked if not using high speed blender)
  • 3 tablespoons nutritional yeast optional
  • 1 tablespoon lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon mustard

Method
 

  1. Place chopped vegetables (potato, onion, carrot, and shallot) in a saucepan with 1 cup of water. Bring to a boil, reduce heat to simmer, and cover the pan with a lid. Cook for 15 minutes. (Set your timer!)
  2. While vegetables are simmering, place the rest of the ingredients in a high-speed blender (like Vitamix). When the vegetables have cooked, add everything from the saucepan, including the cooking water, into the blender with the rest of the ingredients already in the blender. Blend everything on high speed for a couple of minutes until thoroughly blended. It can be stored in the fridge for about 2 weeks.

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Filed Under: Dips, Sauces, Sides and sauces, vegan cheese, Vegan Recipes Tagged With: ##VeganBlenderCheese, #PETA, #Vegalicious, #VeganCheese, #VeganCheeseSauce, #VeganMacaroniAndCheese

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