• 100g soy beans
  
• 1l filtered water
  
• salt, panela, vanilla (optional)
  

Soak beans in water over night. Discard water and blend the beans with the filtered water. Let the pulp come to a boil and pour it through a nut milk bag. Bring the filtered milk to a boil a second time and let it simmer for about ten minutes at low heat. If desired add remaining ingredients.

(The remaining solid part of the soy beans, called okara, can be used for baking bread, as a base for spreads or in other recipes).

Our sour cream can also be used in many different ways. For example as a dressing in salads, for cooking, as a dip or even pure as spread on bread. It is made of 100g cashew nuts (soaked over night), two tablespoons nutritional yeast, the juice of three limes and a pinch of salt and pepper. Just combine all ingredients in a blender until you receive a creamy texture. If you want to you can add herbs and spices - done!

• 100g cashew nuts     (soaked over night)
• 2 tbsp nutritional yeast
  
• juice from 3 limes
• pinch of salt
  
• pinch of pepper

Mix all ingredients in a blender.

We produce the tofu with our home made soy milk. To receive a firm texture we let it set over night in a tofu press to squeeze out as much water as possible. Afterwards it can be marinated and seared (e.g. to improve salads or curries), breaded and fried (for tofu nuggets) or used in a different way.

• 200g hazelnuts
  
• 60g panela
• 200ml soy milk (see above)
  
• 20g cocoa (unsweetened)
• 5g salt
• pinch of vanilla
  

Roast the hazelnuts for seven minutes at 150°C. Remove the skins. Blend them for at least five minutes (until you receive some buttery texture). Add the remaining ingredients and blend again until everything is combined.

• 100g cashew nuts (soaked)
  
• 240ml vegetable milk
  
• 2 tbsp nutritional yeast
  
• 1 tsp miso paste
  
• 4 tbsp tapioca starch
  
• juice from 2 limes
  
• 1/2 tsp onion powder
  
• 1/2 tsp garlic powder
• pinch of salt
• pinch of pepper
  

Mix all the ingredients in a blender until well combined. Cook at medium temperature mixing constantly until you have a stretchy homogeneous mass.

With this recipe vegans can finally enjoy goodies like lasagna, pizza and more again. Our cashew-mozzarella has not only a great taste, but also a creamy texture which enables us to spread the cheese on top of our beloved foods before baking. It does not blister and is not stringy like usual cheese, but indeed it is way more healthy and as delicious as the non-cruelty-free one is. We had even not-yet-vegans try it and they loved it.

• 200g blanched almonds (soaked)
  
• 100ml rejuvelac
  
• 75g + 1/2 tsp salt
  
• 600ml + 60ml water
  
• 2 tbsp agar
  

Blend the almonds with 1/2 tsp salt and rejuvelac. Pour into a glass container and let sit for one or two days (until small bubbles start to form). Dissolve the agar in 60ml water, bring to a boil and let simmer for four minutes at low heat (the texture gets a bit harder and then softer again and many bubbles form). Pour the almond-mix into the boiling agar, stir well and let simmer until the texture starts to harden. Pour in a glass container covered with a cheese cloth and refrigerate. Dissolve the remaining salt in the remaining water. Cut the feta into four pieces and put it into the salty water. Let it age in the salt water for three weeks or more, the longer it soaks the better the taste!

• 100g cashew nuts (soaked)
  
• 2 tbsp nutritional yeast
  
• 1/2 tsp salt
  
• 1/2 tsp onion powder
  
• 1/2 tsp garlic powder
  
• 1 carrot
  
• 1 yellow or red paprika (roasted)
  
• 1/2 potato
• 1/2 sweet potato
• 2 tbsp tapioca
  

Put everything in the blender and mix until smooth. Pour into a pan, bring to a boil and let simmer until the texture starts to thicken.

Our vegan alternative to Parmesan lends itself perfectly to refine pasta. But also sauces get a very intense taste if you add some of the Parmesan due to the nutritional yeast. Since the recipe is very easy you can prepare the Parmesan spontaneously all the time. Try and test it with not-yet-vegans without telling them. They will not notice the difference.;-)

• 400g whole wheat flour
  
• 150g okara
• 50g flax seeds
  
• 15g dry yeast
  
• 3 tbsp apple vinegar
• 2 tsp salt
  
• 300ml water
• 100g walnuts (chopped)
  

Mix all the ingredients. Let it rise for one hour. Bake for 55 minutes at 180°C.

• 4 ripe bananas
  
• 200g whole wheat flour
  
• 100g oats (optional)
  
• 250ml soy milk (see recipe above)
  
• 1 tbsp baking powder
  
• 1 tsp vanilla
  
• 1 tbsp flax seeds (grounded)
  
• 3 tbsp water
  

Mix the flax seeds with the water and let it go for five minutes. Crumble the banana with a fork. Add the remaining ingredients. Mix everything. Bake at 200°C for about an hour.

Is it a bread? Is it a dessert? Nobody knows. But, whatever, it tastes amazing - plain, garnished with fruits or even covered with our chocolate spread for those with a sweet tooth. Actually a teaspoon of cinnamon powder should also be part of the recipe, but due to the fact that our baker hates cinnamon, we do not use it. You can try which way you prefer.

These little cakes are real fast sellers. They are very easy to prepare (we have leftovers from the coconut milk production all the time anyway) and taste amazing. Since they are made only of three very healthy ingredients you do not even feel guilty after eating them. Even if you eat them all at once. You can also vary them as you prefer, e.g. with some marmalade on top or some nuts or dried fruits in the dough. Just be creative.