While I have posted many varieties of vegan curd recipes in my blog, I very recently realized that I haven’t yet posted my favorite vegan curd recipe: soy cashew curd! So funny 🙂 Anyway, I immediately whipped up a batch to measure the proportions, take pictures, and share as soon as possible. I am sure you will love this curd as much as I do! 

What is totally amazing about this particular vegan curd is that it not only looks deceptively similar to dairy curd but also tastes pretty close to it. Unlike peanut-based curds that can be used only for savory preparations, this curd can be used to prepare sweet dishes like meethi lassi and shrikhand as well. Of course, you can always use it to make raita, kadhi, mor kozhumbu, dahi aloo, etc. if you want to. And the best thing is, this curd is so thick, creamy, and yummy that you can eat it simply out of a bowl with some jaggery powder sprinkled on top! 

For the best result, use poha/cooked rice starter liquid or dalia starter liquid. 

One thing Indians often miss after going vegan is eating traditional homemade sweets like kheer, halwa, and rabri which conventionally contain milk or other dairy products. Thankfully, the easy availability of soy milk has made it possible for vegans to continue to enjoy non-dairy versions of their favorite sweet treats. Of course, we can also use homemade non-dairy milks to make these desserts but I will admit, it is definitely very convenient to use store-bought soy milk as it is easily available and more economical than other varieties of non-dairy milk. 

So, coming to today’s recipe! Traditional rabri is a rich, condensed dairy milk-based dessert. This smooth, creamy, and luscious VEGAN rabri is made with soy milk and flavored with real kesar (saffron) and pista. It tastes heavenly and no one would be able to guess you made it in under 20 minutes! Yes, it is actually that easy to make. Do try and share your feedback 🙂

It has been more than five years since I started this blog! But I haven’t really been posting actively for a few years now. A lot has been going on in my life and it’s all good, but yeah, I definitely got distracted from my blog, a project I had so lovingly started back in 2018. I am still as passionate about a minimalistic, vegan lifestyle as I was back then and still very much in love with cooking 🙂

It’s just that I got really busy with other stuff like doing the inner work, healing my life, and launching my career as a women’s mindset coach. By the way, I also started a new podcast called Soul Searching Stree (Hindi) that is all about building self-love, reconnecting with your soul, setting healthy boundaries, living with gratitude, and creating a life of peace, joy, and abundance while navigating the challenges of being an Indian woman in a patriarchal, misogynistic society.

Sounds interesting 🙂 ? Do check out my podcast, the links are given below.

Disclosure: This post is sponsored by Pilk.

When I first went vegan in late 2014, there were just a few vegan milk options—basically soy milk and coconut milk—easily available in Indian markets. That is why most people who avoided dairy had to resort to making their own milks at home. Do check out these easy-to-make vegan milk options if you love vegan DIY recipes!  

Thankfully, the current non-dairy milk scene is a lot different with newer options hitting the market regularly. Now we get everything from soy milk and coconut milk to peanut milk and oats milk. You can even find almond, pista, and walnut milks if you are feeling fancy. 

There are so many varieties of vegan cheeses you can easily make at home! I generally make this cashew cheese for pizza and this cheesy sauce for pasta and veggie casseroles. However, when it comes to bread spreads, I prefer this cultured, no-cook version that has a natural tang to it. This version is also richer than the others on my blog, so a little goes a long way. 

This cultured cashew cheese is intensely creamy with a sharp tang. Slather on toasts and top with sliced cucumbers, or serve alongside piping hot aloo parathas for a hearty breakfast.

**This post is dedicated to Zanna, who always inspires me to continue developing new vegan recipes even when I get lazy & go on a hiatus for months at a stretch. Thanks 🙂 **

It’s winter once again, and the vegetable market is flooded with red, juicy carrots! Like most Delhiites, I’m a big fan of carrot halwa and already have a version on my blog that is always a hit, even with those who love dairy. If you are looking for a truly rich and decadent vegan carrot halwa, do try this one.

Years ago, my friend Romit shared with me his method of making a healthy raw vegan version of “cream” by blending tender coconut meat. You could use this “cream” to make a variety of fruit-based desserts like layered parfaits, fruit cream, or soft serves. Even though the idea had been simmering in my mind for a while, I finally got around to trying this only now. And my only regret, as they say, is “why didn’t I do it earlier?” Since tender coconut meat by itself is not sweet enough, I added some dates and raisins to up the sweetness quotient.

Shrikhand is a beloved dish in India and is often enjoyed as a cooling dessert after a spicy meal. It is traditionally made with dairy curd. Thankfully, it is one of those recipes that can be veganized easily! All you have to do is replace the dairy curd with a plant-based one and you’re good to go.

I like to use my thick and creamy homemade cashew curd set with agar agar for making shrikhand. You can also use this homemade almond curd or soy curd. I’m sure store-bought vegan curds would also work well though I haven’t tried any myself. Don’t use any peanut-based curds for sweet dishes; the peanut flavor doesn’t go well in desserts.

Have you ever tried Italian-style hot chocolate? It’s so thick, smooth, and decadent you could actually eat it for dessert! While I love hot chocolate, it wasn’t until recently that I heard of this version. My friend Arushee sent me a YouTube link for a non-vegan version of this glorious treat. I made a few changes and veganized it. It’s a lovely warming treat to be enjoyed on a rainy or cold day!

The mango season is winding to an end, and I realized I haven’t posted even a single mango-based recipe this year! So, I decided to post something special before we bid adieu to mangoes this year. We are still getting fragrant and luscious Dasheri mangoes in my part of the country and hope you’re getting it too. For the most part, I don’t like adding sugar to fruit-based desserts, but this one is an exception. As much as I love fruity cheesecakes, I make them only occasionally as I haven’t yet figured out how to make healthy fruit-based cheesecakes that are NOT frozen, easy to make, economical, pretty to look at and taste great too. This one ticks all the other boxes except for “healthy” haha! But it’s OK to indulge sometimes, right 🙂 ?!