make your own | Big Picture Vegan

While we are all stuck at home and stores struggle to keep their shelves stocked, this is the perfect time to learn how to be self-reliant when it comes to your pantry staples– even the refrigerated ones! Below are a few different options for dairy alternatives made from shelf stable ingredients so you can stock up on the bulk dry goods and get cooking to keep you going.

variety of brown nuts on brown wooden panel high angle photo — Photo by Marta Branco on Pexels.com

Below I go over a few different methods to make cultured and flavored cream cheese and sour cream from a few different ingredients to be allergen-friendly. Dairy free options that are price friendly and delicious, simple and fast to make and a range of complexity for different levels of home cook or food science geek below!

Continue reading Homemade Cream Cheese and Sour Cream →

There comes a time for every health-loving vegan, every trend-loving hipster, and every ferment-loving culture-fiend, when it’s time to learn to make kombucha. And why not? Buying it retail is upwards of $5 a bottle, produces a fair amount of single-use package waste, and sometimes the flavor choices are…questionable. Preparing your own kombucha can be a little addictive, especially since the basics are easy to master, and a virtually endless amount of tweaking and flavor combinations can radically alter the outcome! It’s such a rewarding practice that you’ll probably be making your own by the gallon every month in no time!

This recipe uses a combination of ceylon and sencha with organic sugar and will have 2 ferments over the next 20 days! Basic recipes below, look for amazing flavor recipes in PART 2!