Nacho Cheese Sauce

This vegan cheese recipe by Steve Leinen was featured at Twin Cities Veg Fest 2017. Watch the demo here! Use this nondairy sauce the same way you’d use nacho cheese, on tacos, enchiladas, chips, etc.


  • 1 ¾ cup plain, unsweetened soymilk
  • ¼ cup nutritional yeast
  • ¼ cup tapioca flour
  • ¼ cup vegetable oil
  • 1 tablespoon white miso
  • 2 teaspoons raw cider vinegar
  • 1 teaspoon fine sea salt or kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground red pepper or cayenne pepper

Whisk all the ingredients in a small saucepan until smooth

Place over medium-low heat and stir slowly and constantly with a flexible spatula until the mixture thickens and becomes smooth and glossy.

Keep warm until ready to serve.

Mediterranean Herbed Feta

This vegan cheese recipe by Steve Leinen was featured at Twin Cities Veg Fest 2017. Watch the demo here!

Yields 1/2 cups

  • 8 ounces extra-firm tofu (not silken)
  • ¼ organic refined coconut oil, liquefied
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon white wine vinegar or raw cider vinegar
  • 1 ½ teaspoons fine sea salt or Kosher salt
  • ¼ teaspoon onion powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried oregano

Line a 16-ounce container with plastic wrap or cheesecloth.

Open the tofu container, drain it, and press the tofu to drain as much water as possible. (Use a tofu press or put the tofu in between two plates with a book on top. )

Put the tofu, coconut oil, lemon juice, vinegar, and salt in the food processor and process until very smooth.

Add the herbs and pulse until combined.

Transfer the mixture to the lined container and pack it in with the back of a spoon. Cover with plastic and refrigerate for at least 8 hours until firm.

Extra Sharp Cheddar Cheese Ball

This vegan cheese recipe by Steve Leinen was featured at Twin Cities Veg Fest 2017.

Make 1 large cheese ball, about 2 cups

  • 1 1/2 cups raw cashew pieces, soaked in purified water overnight
  • 1 tablespoon tomato paste
  • 1/4 cup nutritional yeast
  • 1 tablespoon dry sherry (optional)
  • 1 heaped tablespoon mellow white or chickpea miso
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • Dash cayenne pepper
  • 1/2 cup organic unrefined coconut oil, warmed to room temperature (not liquid)
  • Sliced Almonds

Drain the cashews and sun-dried tomatoes and then rinse with fresh purified water. Drain well.

Place the soaked cashews, tomato paste, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides with a rubber spatula.

Process until the mixture is completely smooth, scraping down the sides occasionally. If the mixture is getting stuck, add water, 1 tablespoon at a time, but using no more than 3 tablespoons of water. This process takes up to 10 minutes in a food processor and a few minutes in a high-speed blender.

Scrape the soft cheese into a container that holds at least 2 cups. Cover and refrigerate for 4 to 6 hours or until the cheese is firm.

Scrape the cheese out of the container and place on a clean surface. With your hands, form the cheese into one large ball or two or more smaller balls.

Roll your cheese ball in your desired coating of sliced almonds. (Alternatively, roll it in other crushed nuts for fresh herbs of your choice.)

Italian Sausage, Peppers, and Onions

Yields 6 servings

This recipe was served at our 2016 Annual Banquet alongside Vegan Stuff Shells.

  • 6 vegan Italian sausages
  • 2 medium onions, sliced
  • 2 sweet peppers, sliced
  • 2 cloves garlic, sliced
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the vegan sausage and cook for 5 to 10 minutes, turning occasionally, until lightly browned. Remove the sausages from the pan and set aside to cool.

Add the remaining oil to the pan. Add the onions, peppers, garlic, and oregano, and cook, stirring frequently, about 7 minutes until the onion and peppers are softened.

While the vegetables are cooking, cut the vegan sausages in half or into quarters.

Add the vegan sausage to the vegetable mixture and cook for about 3 more minutes until warmed through. Season with salt and pepper to taste.

At the banquet, we used the Italian Sausage from The Herbivorous Butcher.

Creamy Potato Salad

potato salad

Yields 6 servings

Why show up to summer gatherings empty-handed when the world of vegan food abounds with delicious options? Wow your friends and family with this creamy classic gone vegan. The won’t know the difference!

  • 6 medium potatoes, peeled and cut into bite-size pieces
  • 1/2 cup diced onion
  • 1/2 cup chopped celery
  • 1/2 cup vegan mayonnaise
  • 4 tablespoons yellow mustard
  • 2 tablespoons distilled white vinegar
  • Salt
  • Freshly ground black pepper
  • Ground paprika, for garnish

Fill a large pot with 2 quarts of water and bring to a boil over high heat. Add the potatoes and cook for 20 minutes or until tender. Drain the potatoes in a colander and set aside to cool.

To make the dressing, put the vegan mayonnaise, mustard, and vinegar in a small bowl. Stir until well combined.

Combine the potatoes, onion, and celery in a medium serving bowl. Add the dressing and stir until the vegetables are completely coated. Season with salt and pepper to taste. Garnish with a sprinkling of paprika and chill until ready to serve.

Chickpea & Veggie Salad with Tahini Dressing

This salad is super easy to prepare and extremely satisfying to eat. Feel free to experiment with using different kinds of vegetables and beans and alter the proportions to your taste. Just be sure to keep the ratio of dressing to salad the same for the most delectable mix.

  • 2 zucchini, sliced lengthwise and cut into 1/2-inch pieces
  • 2 bell peppers, chopped
  • 4 scallions, chopped
  • 1 pint cherry tomatoes, cut in half
  • 1 cup chopped parsley
  • 2 (15-ounce) cans of chickpeas
  • 3/4 cup tahini
  • 3 tablespoons brown rice syrup
  • 3 tablespoons freshly squeezed lemon juice
  • 3 cloves of garlic, minced
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 tablespoons warm water

Put the zucchini, bell pepper, scallions, tomatoes, parsley, and chickpeas in a large bowl and gently mix.

Combine the tahini, brown rice syrup, lemon juice, garlic, soy sauce, ground turmeric, salt, cayenne, and water in a small bowl or large measuring cup. Whisk until smooth. Add additional water to reach the desired consistency.

Stir the dressing into the salad until the vegetables and beans are evenly coated. Chill for a few hours before serving.


Ginger Carrots


  • 1 lb baby carrots
  • 10 medium slices of unpeeled fresh ginger
  • 5 oz. orange juice
  • salt and pepper


  1. Combine all ingredients in a pot and bring to a low boil. Simmer until carrots become barely tender.
  2. Transfer to a baking pan and heat in the oven until the liquid concentrates.

This recipe makes approximately 5-6 servings.

Balsamic Brussels Sprouts


  • 1 1/2 pounds Brussels sprouts
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • salt and pepper to taste


  1. Preheat oven to roast at 375°F.
  2. Peel the outer yellowed leaves of the Brussels sprouts. Trim the end, then cut sprouts in half.
  3. In a large bowl, toss olive oil, balsamic vinegar, salt and black pepper. Then add the sprouts and toss evenly with the oil mixture.
  4. Spray oil a sheet pan, then spread out the sprouts. Roast in oven for 15 minutes. Mix to brown evenly and bake for 10-15 minutes more or until gently browned.

This recipe makes 6 servings.

Twice Baked Potatoes


  • 5 large baking potatoes (or 6, see below)
  • 10 slices Upton’s bacon seitan (this is a little less than one package)
  • 1 cup vegan sour cream
  • 1/2 cup soy milk
  • 3 Tbsp margarine
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 cup shredded Daiya Cheddar cheese
  • 6 green onions, sliced
  • paprika


  1. Preheat oven to 350F.
  2. Bake potatoes in preheated oven for 1 hour.
  3. For a better presentation, boil an extra peeled potato and add to the mixture so that the filled potatos are mounded rather than flat.
  4. Chop bacon into small pieces and saute with oil until evenly brown. Drain and set aside.
  5. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; leave skin with a 1/2 inch of potato.
  6. Mix the flesh with sour cream, bacon, soy milk, margarine, salt, pepper, 3/4 cup of the cheese and ¾ of the green onions. Mix until just blended. The mixture does not have to be silky smooth. Spoon the mixture into the potato skins. Top each with the remaining cheese, green onions, and paprika.
  7. Bake filled potatoes for another 15 – 20 minutes until the top is golden brown and the cheese has melted.

This recipe makes 10 potato halves.

Phyllo Knishes


  • 3 pounds boiling potatoes
  • 4 large onions
  • 24 (17- by 12-inch) phyllo sheets, thawed if frozen
  • Vegetable oil spray
  • Salt and pepper


  1. Cut potatoes into quarters. Simmer until tender, about 30 minutes, then drain in a colander.
  2. Roughly chop onions and cook until golden brown.
  3. Preheat oven to 375°F with racks in upper and lower thirds.
  4. For the phyllo, you’ll want to use a flat surface like a cutting board that’s big enough for a sheet of phyllo. Lay down a single sheet of phyllo and spray lightly with vegetable oil (or you can use a pastry brush, but that’s a bit more work). Repeat this three times so you have a stack of three lightly oiled sheets. While you are working with each stack, cover the remaining phyllo with a lightly damp towel in order to prevent it from drying out.
  5. Cut the stacked phyllo crosswise into 3 strips with a sharp knife or pizza wheel.
  6. Put 2 tablespoons of filling near the corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding the strip, maintaining the triangle shape. Place seam side down on baking sheet. Repeat with remaining phyllo and filling.
  7. Spray both sides of each triangle with oil and bake, turning at least once. Bake until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.

3 sheets make 3 knishes. One box (25 sheets) of phyllo makes 24 knishes.

Get Involved

Subscribe to our weekly update:



Veg Resources

Upcoming Events