Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
replaced the butter with coconut oil and the yogurt with cashew butter. End result was... alright, but not quite what I was looking for. I don't know if I prefer the flavor of this one over the last batch, though i could remedy some of this by actually measuring any of my damn spices to figure out exactly what I need instead of just winging it ๐
still vvvv tasty though. I'm gonna try a different yogurt substitute next time though 
find one with lactic acid
my normal grocery store didn't have any regular plant yogurt so I've just been trying to improvise something else here. I should probably just go find a place that does have stuff like that