No vegan kitchen should be without this. This box holds the equivalent of 100 powdered eggs and can be used in all those baking recipes Mom gave you. Tip of the day: we've found over the years that your final product will be better if you use the Egg Replacer equivalent of twice as many eggs as the recipe calls for, so if the recipe calls for two eggs we use four egg replacers, etc. |
Sometimes the nutritional yeast flakes just don't cut it. On those occasions when you need something with more gusto, Parma is a great option. |
Similar to the above, except with a lighter flavor. That's a good thing, because it accepts spices nicely. Of course you can add sage and onion into the water before mixing it all up, but why not get adventurous? Try a splash of soy sauce or cooking sherry in that water! Just be sure to keep the liquid to dry proportions the same. |
Very easy to make, and tastes pretty much like brown gravy always does: just like the stuff you might have been served at your school's cafeteria. It's exactly what everyone expects, so the whole family will be happy. Note though that if you like gravy the way we like gravy you'll be needing several packets. |
This is a great option if you prefer to a creamy Italian to the oil-and-vinegar style. This is great as part of a marinade for those portabellos or any other veggies you want to throw on the grill. By the way, we usually put a quarter cup of Italian dressing in with our rice when we cook it; you'll probably find the oil-and-vinegar style is better suited than this creamy style if you do that too. |
One of the Arkansas Vegan team is a condiment expert (junkie) and extolls the virtues of this product. Another team member says Thousand Island is just catsup, mayo, and pickle relish together in one bottle. In this bottle from Nasoya though, they sing. If you thought you'd never have another big fat burger with Thousand Island dressing and a slice of pineapple, your day has come. |
That's right - ranch! This is the only vegan ranch dressing / dip mix that we've found... all the others contain dairy. This one does a pretty reasonable job with artificial flavoring. Between this mix and that sour cream substitute practically every one of those dip recipes in your mom's drawer are probably possible! |
Great substitute for cream cheese and comes in several flavors. We love a good "everything" bagel with some of this wiped on. Yes, you can make frosting with it! |
Get ready to make all your favorite dips! This works just like sour cream and in recipes no one will know the difference. All your favorite Mexican sauces can be done and you can add a splash in burritos, tacos, heck - everything! |
Most margarines available in the grocery store contain dairy, even if the label says "non-dairy." Look for Earth Balance... it is one of the only vegan margaines that has a nice firm but spreadable texture and sweet taste. Finally you can throw away those others that taste and feel like whipped canola oil - Earth Balance is the best! Also available in sticks. |
Vegenaise has all the sweet taste and creamy texture that you remember from mayo - without any of the soy bitterness that the other common substitute Nayonaise tends to have. This is eaten by our non-vegan friends and gets compliments. Look for it in the refrigerator case (not on the shelf). A non-vegan friend used it to make cole slaw for a family get-together and thirty-plus people from around the world loved it. Definitely a winner! |

Cheese has flavors and properties that are difficult to replicate without dairy. I've tried a lot of faux cheeses but have found that most taste just like I imagine those gummy erasers from art class would have. Yuck. Years later I found faux cheese singles produced by Tofutti that were really good and melted, and went through a microwave quesadilla phase that lasted about six months. Then I found Vegan Gourmet and life hasn't been the same since. It can be ordered online from their factory in LA or can be found around the corner at Wild Oats in Little Rock. Vegan Gourmet comes in four flavors (mozzarella, monterey jack, cheddar, and nacho) and all have been great, though we probably use the mozzarella the most. The manufacturer, Follow Your Heart, used to do a caraway jack flavor that was out of this world but they stopped making it - we'd love to see that come back! If you're not near Wild Oats in Little Rock don't worry; Kroger will order this for you and many other grocers will be willing to do the same. |

A wide range of products is available from the company's online store and a selection of items can be found at Wild Oats. Arkansas Vegan reader Wyatt says "They sell MAC & CHREESE, GRAVY MIXES, NACHO CHREESE DIPS, and CHREESE PACKETS. All are vegan and some are organic and gluten free. I didn't like the mac and chreese too much, but the dip and the chreese packets (you mix it with boiling water and olive oil and stir) are AWESOME-- great for pizza (b/c it comes in Mozzarella flavor, and the cheddar is great for grilled cheese sandwiches. haven't tried the gravy yet. but you should check it out and let everyone know!" We agree with Wyatt - the pasta mixes are OK but nothing to shout about. Now we're looking forward to trying some of the chreese packets though - especially the Alfredo flavor! When was the last time you had a nice fetuccine Alfredo? Now add some of those "Chick'n Strips" above, olive oil, rosemary, basil, garlic, red bell pepper strips, and small broccoli crowns, and we've got some real dinner going on. See you at 7? |




Cheese has flavors and properties that are difficult to replicate without dairy. I've tried a lot of faux cheeses but have found that most taste just like I imagine those gummy erasers from art class would have. Yuck. Years later I found faux cheese singles produced by Tofutti that were really good and melted, and went through a microwave quesadilla phase that lasted about six months. Then I found Vegan Gourmet and life hasn't been the same since. It can be ordered online from their factory in LA or can be found around the corner at Wild Oats in Little Rock. Vegan Gourmet comes in four flavors (mozzarella, monterey jack, cheddar, and nacho) and all have been great, though we probably use the mozzarella the most. The manufacturer, Follow Your Heart, used to do a caraway jack flavor that was out of this world but they stopped making it - we'd love to see that come back! If you're not near Wild Oats in Little Rock don't worry; Kroger will order this for you and many other grocers will be willing to do the same. |

Vegenaise has all the sweet taste and creamy texture that you remember from mayo - without any of the soy bitterness that the other common substitute Nayonaise tends to have. This is eaten by our non-vegan friends and gets compliments. Look for it in the refrigerator case (not on the shelf). A non-vegan friend used it to make cole slaw for a family get-together and thirty-plus people from around the world loved it. Definitely a winner! |
Arkansas Vegan: An online community and information source for vegans and vegetarians in Arkansas. |
Most margarines available in the grocery store contain dairy, even if the label says "non-dairy." Look for Earth Balance... it is one of the only vegan margaines that has a nice firm but spreadable texture and sweet taste. Finally you can throw away those others that taste and feel like whipped canola oil - Earth Balance is the best! Also available in sticks. |
Get ready to make all your favorite dips! This works just like sour cream and in recipes no one will know the difference. All your favorite Mexican sauces can be done and you can add a splash in burritos, tacos, heck - everything! |
Great substitute for cream cheese and comes in several flavors. We love a good "everything" bagel with some of this wiped on. Yes, you can make frosting with it! |
Good news: you don't have to give up your favorite foods, just substitute the non-vegan ingredients! Here are a few that we rely on: |
That's right - ranch! This is the only vegan ranch dressing / dip mix that we've found... all the others contain dairy. This one does a pretty reasonable job with artificial flavoring. Between this mix and that sour cream substitute practically every one of those dip recipes in your mom's drawer are probably possible! |
One of the Arkansas Vegan team is a condiment expert (junkie) and extolls the virtues of this product. Another team member says Thousand Island is just catsup, mayo, and pickle relish together in one bottle. In this bottle from Nasoya though, they sing. If you thought you'd never have another big fat burger with Thousand Island dressing and a slice of pineapple, your day has come. |
This is a great option if you prefer to a creamy Italian to the oil-and-vinegar style. This is great as part of a marinade for those portabellos or any other veggies you want to throw on the grill. By the way, we usually put a quarter cup of Italian dressing in with our rice when we cook it; you'll probably find the oil-and-vinegar style is better suited than this creamy style if you do that too. |
Very easy to make, and tastes pretty much like brown gravy always does: just like the stuff you might have been served at your school's cafeteria. It's exactly what everyone expects, so the whole family will be happy. Note though that if you like gravy the way we like gravy you'll be needing several packets. |
Similar to the above, except with a lighter flavor. That's a good thing, because it accepts spices nicely. Of course you can add sage and onion into the water before mixing it all up, but why not get adventurous? Try a splash of soy sauce or cooking sherry in that water! Just be sure to keep the liquid to dry proportions the same. |
Sometimes the nutritional yeast flakes just don't cut it. On those occasions when you need something with more gusto, Parma is a great option. |
No vegan kitchen should be without this. This box holds the equivalent of 100 powdered eggs and can be used in all those baking recipes Mom gave you. Tip of the day: we've found over the years that your final product will be better if you use the Egg Replacer equivalent of twice as many eggs as the recipe calls for, so if the recipe calls for two eggs we use four egg replacers, etc. |
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