Student Life: Surviving on Soy Lattes and Tofu

From bluedotliving.com

By Anna Popnikolova

I challenged myself to eat vegan for one week while away for college. Here’s what I learned

Growing up in a family of meat lovers, I never even considered going vegan. Just proposing vegetarianism would have elicited a big laugh from everyone at my dinner table, where we regularly gathered over traditional Bulgarian meals that often involve several kinds of meat. My family’s favourite meal is a spread of grilled chicken, pork, and beef patties called “Мешена Скара” or “mixed grill.” A dinner without meat simply doesn’t exist in our home.

Still, I have always been curious about a life without meat. Since I left home for college and have had regular access to vegetarian meals and ingredients like tofu (something that never breached the threshold of my childhood home), I’ve started eating more plants and fewer animals.

When I’m at school, I eat chicken almost every day and red meat maybe twice a week. I try to keep my red meat consumption to a minimum — it’s one of the best lifestyle changes we can make to reduce our carbon footprint and a great move for heart health and cholesterol. As for dairy, I don’t drink cow’s milk, but I do enjoy cheese and dairy yogurt. 

As a little challenge, the week before Thanksgiving break, I decided to try to keep a strictly vegan diet for one week. I wanted to learn how difficult it is to eat vegan on my college campus, find some fun new substitutes for my regular animal-based meals, and just see how my body felt after a diet change.

I kept some journal entries from my first few days and took pictures of all my meals. 

Vegan chorizo quesadilla, with brown rice, chickpeas, mashed avocado, and bell peppers. – Photo by Anna Popnikolova

Breakfast

Surprisingly, many things I was already eating were vegan — and I didn’t even know! Here’s what I wrote in my diary on Day 1: 

I was pleasantly surprised this morning — the cereal bars I keep stocked in my dorm in case I wake up late and don’t have time for breakfast are vegan! I eat the Nature’s Bakery fig bars, which are a great portion size for a quick breakfast on the go. I love their raspberry flavour and got their seasonal pumpkin spice one to try out. Over the summer, I became well-acquainted with their whole grain fig brownies … to die for. 

Some days, I woke up early enough to visit the dining hall before class. I was surprised to find that all the bagels there are vegan. I had to walk past my usual butter and cream cheese and opt for jam or avocado spread, but the substitution wasn’t too difficult to make.

When I didn’t have time to get a dining hall breakfast, or when getting coffee with a friend, I frequented two on-campus cafes: Clover and Flour. Flour has always been one of my favourites, and I practically live for their low-fat vegan chocolate muffins. Even after my challenge was over, I found myself peering through the window at their pastry case to see whether they had them in stock. I’ve found a dupe recipe for them online, and I am excited to give it a try next time I go home. 

                     A filling vegan breakfast: bagel with jam, mixed seeds, and tea.    Photo by Anna Popnikolova

Coffee wasn’t a problem for me at all! I’ve been an oat milk drinker for about three or four years now and have recently started shifting over to soy, for the added protein. I like the texture of soy a little better, as I find it less oily. So, I kept getting oat and soy milk as usual.

I picked up an oat cappuccino from Clover, which we have in one of our academic buildings, where my 9 a.m. class is. Their coffee is my morning ritual. Usually, when I grab my coffee I pick up a pastry — a muffin or a slice of banana bread. Drooling over the pastry case this morning, I realized none of my Clover usuals were vegan. I said ‘just the coffee’ and went on.

Beyond missing out on cafe pastries, I missed eating eggs in the morning. And yogurt! I lamented in my diary:

My biggest struggle so far is yogurt. I miss yogurt! Soy yogurt is nowhere near the same, and it has such a weird texture.

Lunch

I learned throughout the week that the dining hall has a lot of really great vegan options. Every entrée option typically comes with a vegan/vegetarian alternative — often, one that I prefer anyway — and they are actually well-thought out and delicious. A few days into the challenge, I wrote:

Today, I was just starving when I got out of class. I don’t have a habit of checking the d-hall schedule, but I was so happy to find that lunch was vegan chorizo quesadillas. They’re one of my favourite lunch options, and while it was sad not to have sour cream with them, I replaced it with the guacamole, and it was just as good.

Clover became one of my go-to lunch spots when I knew I’d miss dining hall hours. Their falafel sandwich on pita with tahini sauce was a very affordable and filling lunch option, especially between classes.  

Snacks

I found some great snacks to keep myself full between classes. My fall semester schedule wasn’t great for meals — I had classes practically back to back from 9 a.m. to 4 p.m., often with no time to eat breakfast or lunch. So snacks kept me going. 

I continued popping the Nature’s Bakery bars into my bag, along with dried apricots and dates, which were a great sugar boost for my classes and meetings in the afternoon. I also found myself opting for more nutritious options:

I feel like trying to be vegan has made me generally eat a little healthier – instead of fries, I’ve been having cucumber slices or cherry tomatoes as a side, even though the fries themselves are also vegan. 

         Clover's falafel sandwich on pita with tahini sauce is affordable and filling!   Photo by Anna Popnikolova

A lot of crackers and chips I was already snacking on were vegan-friendly. I discovered some great roasted chickpeas that I added to the crunch rotation during homework hours. 

Dinner

I found myself eating a lot more beans than were previously in my diet to make sure I was getting enough protein. Cannellini white beans, hard-boiled adzuki beans, butter beans, and chickpeas became everyday additions to my salads. I ate tofu every day, sometimes several times a day. And then there was soup:

It’s really cold out today, and I had 30 minutes between classes, so I ran into the dining hall to grab a cup of soup. They had lentils!! I’m so thankful that our dining halls have good soup. I probably wouldn’t survive otherwise. I love soup, and it’s so easy to grab and go… 

I have been a die-hard lentil soup fan since I started eating with my school’s dining services and have also become a fan of their carrot-ginger soup. I missed having chicken noodle soup and chili, but sometimes the dining hall serves a sweet potato and quinoa chili, which is just as delicious. 

Onion orzo, roasted squash, eggplant parm (with vegan cheese!), sliced cucumbers, and marinated tofu on the side. – Photo by Anna Popnikolova

At the end of the week, I headed home for break. 

I’m excited to be eating at home again, but I’m a little worried about my stomach. I haven’t had meat or dairy in a while, and I don’t know if it’ll make my tummy hurt.

I’m really looking forward to cooking for myself again — even just opening the fridge and having ingredients is going to be great. And eating berries!! 

When I was home, I found myself drinking a lot of tea and eating lots of fruits and vegetables, avoiding too much cheese and even yogurt, in exchange for bananas and citrus. My mother always fills the fridge with berries when I come home, because she knows berries are hard to come by on campus. 

Ultimately, I found this challenge really enlightening — I felt great in my body and not tired at all, as I worried I might be. In fact, I think it helps with my energy levels and mental clarity, much more so than loading up on ground beef, bacon, or pork.  

In the time since completing the challenge, I’ve found myself cutting meat even more from my diet and opting for plant-based options instead. I’ve been reaching for the soy meatballs on spaghetti and meatball night at the dining hall and tofu over grilled chicken more and more often. Yogurt, however, I won’t give up — there has to be a better alternative for vegans than the runny, cardboard-like soy, coconut, or oat yogurt. Until I find it, the dairy yogurt must stay.

A lot of vegan creators online say people tell them, “I would totally go vegan, but … cheese.” Their response?  “OK — go vegan but cheese!” If having a bowl of yogurt for breakfast or a slice of cheese on your sandwich makes all the difference, do it. It’s better to try to eat a more plant-based diet, even if you don’t do it perfectly!

https://bluedotliving.com/vegan-challenge-college-meals/

Berlin’s Bonvivant becomes the world’s sixth vegan Michelin-starred restaurant

From veganfoodandliving.com

Berlin’s Bonvivant Bistro makes history as it transitions to a 100% plant-based menu, becoming one of just six vegan Michelin-starred restaurants with its innovative, dairy-free brunch and dinner

Since 2019, Bonvivant Cocktail Bistro has been a staple of Berlin’s Schöneberg district, originally making its mark as a high-end vegetarian destination. Led by head chef Nikodemus Berger, the restaurant has never been one to shy away from culinary evolution.

Bonvivant made its dinner menu plant-based in January 2025, as part of its continued commitment to sustainability and innovation in the kitchen. Over the past year, the team has been dedicated to perfecting the vegan cuisine, ensuring there was no compromise when it came to taste.

Now, the restaurant has officially removed the last vestiges of dairy and eggs by also turning its brunch menu fully vegan, along with its selection of drinks.

This move marks a significant moment for the industry, as Bonvivant becomes one of only six restaurants globally to hold a Michelin star while being entirely vegan.

Innovation without the imitation

The transition was far from an overnight decision. Speaking to Restaurant Ranking, Chef Nikodemus Berger revealed his intent that “the vegan approach” should represent a commitment to “the best taste, the highest creativity, and climate friendliness.”

Rather than reaching for processed alternatives, the kitchen team focused on the inherent potential of plants. Berger emphasised that the restaurant was “never interested in creating cuisine that imitates animal products,” preferring instead to create “independent innovations” that rely on unique textures and presentations.

Using local, seasonal ingredients to create interesting, sophisticated dishes, chef Nikodemus is out to prove that sustainability doesn’t have to mean boring food.

Bonvivant goes vegan for a sustainable future

At a time when some high-profile plant-based spots in Berlin have closed their doors, Bonvivant’s owner, Jules Winnfield, sees this as a necessary step forward rather than a risk. He describes vegan cuisine as a “forward-looking form of culinary culture” and hopes to fill the gap left by recent industry shifts with “premium quality and without dogma.”

Winnfield expressed his delight in the transition as a way to inspire others within the industry “not to lose sight of sustainability and contemporary cuisine,” while also proving to diners that “vegan Michelin-starred cuisine is a win in every respect.”

https://www.veganfoodandliving.com/news/berlin-bonvivant-sixth-vegan-michelin-star-restaurant/

The Flexible Ingredient That's Always On Gordon Ramsay's Shopping List

From mashed.com

It's always fascinating to learn the kinds of foods celebrity chefs like to eat, and what kinds of ingredients they keep stocked in their own homes. Many keep things surprisingly simple, opting for inexpensive ingredients they can easily prepare into quick, tasty meals. Apparently, Gordon Ramsay is no different. He shared with Men's Journal that his grocery shopping list is never without plenty of pre-cooked canned chickpeas. Ramsay explained, "Recently, we have done amazing wonders with chickpea. It's beautiful in a tomato gravy, vegetarian chickpea curry. We do that on Monday or Tuesday for the week ... We would also turn those chickpeas into a beautiful hummus for a dip at the weekend for snacks."

                                                                                                   Warner Bros. Tv/Getty Images

As Ramsay pointed out, chickpeas have a place in both side dishes and main courses, but they can also be super useful in desserts, especially if you're making vegan recipes. The juice that comes in cans of prepared chickpeas is called aquafaba and can be whipped up and sweetened just like egg whites. You can make things like whipped cream (as a substitution for coconut milk if you hate it), meringues, and macarons. In fact, in his recipe for vegan summer BLTs with basil aioli, Ramsay mentions you can make the aioli with aquafaba. Canned chickpeas are affordable and very versatile, and, even better, they are full of nutrients.

Chickpeas are great to eat and very good for you

If you like chickpeas, you know that when they are cooked, these legumes have a creamy texture and a deliciously nutty flavour. They are sometimes labelled as garbanzo beans, and have a strong presence in Indian, Middle Eastern, and Mediterranean cuisines. Chickpeas are an excellent source of protein and fibre, both of which make people feel fuller for longer, which is why they are often used in vegetarian or vegan dishes as the main protein source. By themselves, chickpeas are not high in fat, and contain ample amounts of manganese, folate, iron, copper, and zinc.

                                                                                                     Brent Hofacker/Shutterstock

In his cooking, Gordon Ramsay has used the mighty legume to stuff roasted chicken, make a sweet snack mix with other nuts and dried fruits, create a tasty vegan and Asian inspired filling for dumplings, and craft crispy koftas. He also uses dried chickpeas to make the Middle Eastern favourite, falafels. For a side salad, he recommends his chickpea salad that comes together with canned chickpeas, onion, garlic, chili, lemon zest and juice, feta cheese, and olive oil. He serves it with toasted pita chips, but it's scrumptious enough to eat straight from the bowl with a spoon.

https://www.mashed.com/2096644/gordon-ramsay-grocery-list-staple-chickpeas/

Beyond Ideology: A Worldwide Appeal to Treat Veganism as a Shared Human Responsibility

From openpr.com/news

"Veganism Beyond Politics" calls for a global shift in how veganism, animal rights, and environmental responsibility are understood - not as political identities, but as shared human obligations. The statement invites people of all backgrounds to recognise plant-based living as a practical way to reduce suffering, protect ecosystems, and improve public health.

A new international declaration, "Veganism Beyond Politics: Why Animal Rights and Environmental Responsibility Belong to Everyone," is now available at https://huf.ac/veganism-beyond-politics/ [https://huf.ac/veganism-beyond-politics/?utm_source=chatgpt.com]. The publication calls for a fundamental shift in how society understands veganism - not as a political identity or cultural trend, but as a common ethical response to some of humanity's most urgent challenges.

Rather than appealing to any particular ideology, the statement invites people across political, religious, and cultural lines to recognize a simple reality: how we treat animals, how we produce food, and how we care for the planet affects everyone. 

Reclaiming Ethics from Partisan Narratives

Public discourse around veganism and environmental action has increasingly become polarized. In many regions, these topics are framed as belonging to specific political movements, creating unnecessary division and discouraging broader participation.

"Veganism Beyond Politics" argues that this framing is counterproductive.

The declaration proposes a different approach: grounding conversations in shared values - compassion, responsibility, and evidence - rather than identity labels. It emphasizes that caring about animal suffering, environmental degradation, and human health is not a political stance. It is a universal concern rooted in our shared dependence on a living planet.

A Practical Response to Interconnected Global Crises

The statement situates plant-based living within the broader context of today's overlapping emergencies:

*
Climate instability and ecological collapse

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Industrialized animal exploitation on an unprecedented scale

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Rising rates of diet-related chronic illness

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Increasing pressure on land, water, and food systems

Instead of presenting veganism as a moral ideal reserved for a few, the document frames it as a realistic and accessible way to reduce harm while supporting long-term planetary and public health.

By focusing on outcomes rather than ideology, the declaration highlights how dietary choices can simultaneously:

*
Lower environmental impact

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Reduce demand for intensive animal farming

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Support healthier populations

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Encourage more resilient food systems

This integrated perspective invites collaboration across sectors - from healthcare and education to agriculture and environmental policy.


From Culture Wars to Common Ground

A central theme of the release is inclusion.

The declaration notes that when ethical living is portrayed as culturally exclusive or politically aligned, millions of people who might otherwise engage feel alienated. "Veganism Beyond Politics" therefore calls for a tone of cooperation rather than confrontation, encouraging dialogue that welcomes farmers, families, scientists, faith communities, and everyday citizens alike.

The message is clear: progress happens fastest when people meet on common ground.

https://www.openpr.com/news/4392618/beyond-ideology-a-worldwide-appeal-to-treat-veganism-as-a-shared

8 countries where plant-based travellers are treated better than anywhere else

From vegoutmag.com

By Avery White

From temple cuisine in Taiwan to innovative dining scenes in Germany, these destinations make vegan travel feel less like a challenge and more like a celebration 

When I left my finance career and started travelling more intentionally, I quickly learned that being vegan on the road could feel like a constant negotiation.

Explaining dietary restrictions in broken phrases, scanning menus for hidden dairy, watching fellow travellers dig into local specialties while I picked at a sad side salad. But then I discovered something that changed everything: some countries don't just accommodate plant-based eaters, they genuinely welcome us.

These eight destinations have transformed how I think about vegan travel.

Whether through deep-rooted cultural traditions, progressive food movements, or simply an abundance of naturally plant-based cuisine, they've shown me that eating well while exploring the world isn't just possible. It can be one of the best parts of the journey.

1. Taiwan: Where Buddhist traditions meet modern innovation

Taiwan might be the most underrated vegan destination on the planet.

With a strong Buddhist influence and a cultural respect for vegetarianism that spans generations, you'll find dedicated plant-based restaurants on nearly every block in cities like Taipei and Kaohsiung. The phrase "wo chi su" (I eat vegetarian) is widely understood and respected.

What sets Taiwan apart is the sophistication of its vegan cuisine. We're talking about mock meat preparations that have been perfected over decades, night market stalls with clearly labelled vegetarian options, and temple food that rivals fine dining.

Have you ever had a bowl of perfectly spiced dan dan noodles made entirely from plants? Taiwan delivers.

2. Germany: Europe's plant-based powerhouse

Germany has quietly become one of the most vegan-friendly countries in Europe. Berlin, in particular, has earned its reputation as a plant-based paradise, with more vegan restaurants per capita than almost any other city in the world. But the movement extends far beyond the capital.

What I appreciate about Germany is the practicality of it all. Supermarkets stock extensive vegan sections, restaurants clearly mark menu items, and even traditional beer halls are adapting their menus.

The country's strong environmental consciousness has accelerated this shift, making plant-based eating feel less like a niche choice and more like a mainstream option.

3. Israel: Mediterranean flavours, naturally plant-forward

Israel's culinary landscape is inherently welcoming to vegans. With an estimated five percent of the population identifying as vegan, the country has embraced plant-based eating with remarkable enthusiasm. Tel Aviv, in particular, has become a global destination for vegan food lovers.

The beauty of Israeli cuisine lies in its naturally plant-based foundations. Hummus, falafel, shakshuka (easily made vegan), fresh salads bursting with herbs, and warm pita bread form the backbone of daily eating. You're not asking for substitutions here. You're simply enjoying the food as it was meant to be eaten.

4. India: A vegetarian heritage spanning millennia

India offers something no other country can: a vegetarian tradition so deeply woven into the cultural fabric that plant-based eating feels completely normal. Entire regions, particularly in the south and west, have cuisines that are predominantly vegetarian, with vegan options abundant once you navigate dairy.

The key phrase to learn is "no ghee, no paneer, no curd." Once you've communicated this, a world of incredible flavours opens up. Dosas, idlis, vegetable curries, dal in countless variations, and street food that will make you question why you ever thought vegan travel was difficult.

What other country offers this kind of depth and variety in its plant-based traditions?

5. Thailand: Street food heaven with vegan roots

Thailand's Buddhist heritage means that vegetarian eating, called "jay" or "mang sa wirat," is a familiar concept throughout the country. During the annual Vegetarian Festival, entire cities transform their menus, but even outside this period, finding plant-based food is remarkably straightforward.

The challenge in Thailand is often fish sauce and oyster sauce, which appear in many dishes.

But once you learn to ask for "jay" food or seek out the yellow flags marking vegetarian vendors, you'll discover a cuisine that celebrates vegetables, tofu, and bold flavours. Pad thai without fish sauce, green curry with coconut milk, mango sticky rice. Thailand proves that vegan food can be vibrant and satisfying.

6. United Kingdom: A quiet revolution in plant-based dining

The UK has undergone a remarkable transformation in recent years. What was once a land of meat pies and fish and chips has become a leader in plant-based innovation. London now boasts some of the world's most creative vegan restaurants, and even small towns offer dedicated options.

Supermarket chains have invested heavily in vegan product lines, making self-catering simple. Pubs serve plant-based Sunday roasts. High street chains offer clearly labelled vegan menus. The shift has been so significant that the UK now ranks among the top countries globally for vegan product launches.

For a country not traditionally associated with vegetable-forward cuisine, this evolution feels genuinely exciting.

7. Singapore: Where food culture embraces everyone

Singapore's hawker centres, those legendary open-air food courts, might seem intimidating for vegan travellers at first glance. But this tiny nation's diverse population means that vegetarian Chinese, Indian, and Malay cuisines are all represented and readily available.

The city-state has also embraced modern plant-based eating with enthusiasm. You'll find everything from traditional Buddhist vegetarian stalls to cutting-edge restaurants serving lab-grown proteins.

Singapore's food-obsessed culture means that even vegan options are held to high standards. Nobody here is content with mediocre food, regardless of dietary preference.

8. Portugal: The Mediterranean's emerging vegan star

Portugal might surprise you. This country, known for its seafood and meat-heavy traditional dishes, has developed a thriving vegan scene, particularly in Lisbon and Porto. The transformation has been rapid and genuine, driven by both local demand and the country's large expat community.

What makes Portugal special is the quality of its produce. Fresh vegetables, olive oil, crusty bread, and incredible wine create a foundation for satisfying plant-based meals. Many traditional dishes, like açorda (bread soup) and various bean stews, adapt beautifully to vegan versions.

The warmth of Portuguese hospitality extends to accommodating dietary needs with grace.

Final thoughts

Travel has a way of expanding how we see the world, and food is often at the centre of that expansion. These eight countries have taught me that being vegan doesn't mean missing out on cultural experiences. It means discovering new ones.

The next time you're planning a trip, consider choosing a destination where your dietary choices are celebrated rather than merely tolerated. You might find, as I have, that some of the most memorable meals happen when you're not fighting for accommodation but simply enjoying what's already there.

Where will your next plant-based adventure take you?

https://vegoutmag.com/travel/s-st-8-countries-where-plant-based-travelers-are-treated-better-than-anywhere-else/

How To Make Homemade Cashew Cream Cheese In 3 Flavours

From plantbasednews.org

Lox, chives, and cinnamon raisin...need we say more? 

If you’re determined to master vegan staples at home, Miyoko Schinner offers a perfect place to start with her cashew cream cheese. In a recent YouTube video, she walks viewers through a single base recipe that turns into three distinct spreads, all without oil, fillers, or additives. The method relies on simple ingredients, fermentation, and careful preparation to create a thick, tangy result that rivals anything store-bought. For Schinner, this approach reflects her long-standing belief that great vegan cheese starts with technique, not shortcuts.

Schinner is widely regarded as a pioneer of modern vegan cheese. She is the author of Artisan Vegan Cheese, where this cream cheese recipe originated, and the founder of Miyoko’s Creamery. On her channel, The Vegan Good Life with Miyoko, she often returns to foundational recipes that empower home cooks to make cultured, whole-food cheeses themselves.

Boiling the cashews

Boiling and fermenting cashews creates a clean, cultured base that can be transformed into multiple vegan cream cheese varieties - Media Credit: YouTube / The Vegan Good Life with Miyoko

Schinner begins the cashew cream cheese process by boiling raw cashews, a step she stresses is essential when fermentation is involved. “When you get cashews, and you’re talking about fermentation, you have no idea whether or not there’s any unwanted bacteria on the exterior of these cashews,” she explains. Briefly boiling them ensures they are clean and ensures that only the desired cultures develop later.

After boiling, she drains and rinses the cashews in cold water. “You don’t want hot cashews going into the blender,” she notes, emphasizing that temperature control helps achieve a smooth, stable base.

Blending the base and adding culture

Once cooled and drained, the cashews are blended with coconut milk and salt until completely smooth. Schinner explains that texture is adjustable, adding more liquid only if the blender struggles. The mixture forms the neutral foundation for every flavour.

Fermentation is what gives the cream cheese its tang. Schinner says, “You can culture this using homemade [vegan] yogurt,” adding that a small amount acts as a starter. She also mentions that mesophilic cultures can be used instead, depending on availability. The blended mixture is transferred to a sterilized container and left to culture for up to 24 hours, allowing acidity and flavour to develop naturally.

After culturing, the cream cheese thickens further in the refrigerator. Schinner highlights that fermentation time is flexible. “You are free to get to the pH that you want,” she says. This means the final cashew cream cheese can be mildly tangy or more pronounced, depending on personal preference.

She also notes that flavour continues to improve overnight, making this an ideal make-ahead option for gatherings or holidays.

One batch, 3 flavours

YouTube / The Vegan Good Life with MiyokoThe secret to Miyoko’s lox-style cream cheese lies in blending the base with smoked paprika, nori, and a touch of salt to capture its smoky, sea-inspired flavour

Once the cultured base is ready, Schinner divides the cream cheese and makes each flavour by hand, rather than re-blending, which helps preserve texture and control intensity.

For the chive version, she finely chops fresh chives and folds them directly into the cream cheese with a pinch of salt. She notes that scallions work just as well, referencing a classic flavour many people already know. After mixing, she refrigerates it overnight, explaining that resting time allows the mixture to firm up even more. “Refrigerate overnight, and it’ll get super thick by tomorrow,” she says.

The cinnamon raisin variation leans into the natural richness of the base. Schinner adds cinnamon, raisins, and a small amount of maple syrup, stressing that restraint matters. “You don’t want to add too much maple syrup because it will make it runny,” she says. The raisins hydrate naturally as they sit. “They’re dry right now, but they’re actually going to plump up in the cream cheese as they absorb some of that moisture,” she adds, noting there’s no need to soak them ahead of time.

For the lox-style cream cheese, Schinner uses nori to recreate a briny, sea-like flavour. She cuts it into very small pieces so it softens and disperses evenly. “What’s going to give it that fishy flavour is nori,” she explains. Smoked paprika provides colour and smokiness, while liquid smoke can be added drop by drop if needed. She tastes repeatedly, adjusting as she goes. “You can always add more. You can’t take it away,” she says, emphasizing her intuitive approach.

Better than store-bought

Schinner is clear about why she prefers making cream cheese this way. “It’s super easy to make. It’s super delicious, and it’s clean,” she says. “There’s no junk in it…no filler in it. There’s no oil in it.”

She adds that the simplicity is intentional. “It’s literally one of the most whole foods-based cream cheeses you can find,” she says, pointing out that fermentation, not additives, is what creates flavour and depth.

By starting with clean cashews, culturing intentionally, and flavouring in small batches, Schinner shows how one base can become multiple styles, all while staying firmly rooted in whole-food technique rather than industrial shortcuts.

Find more of Schinner’s healthy plant-based recipes on her YouTube channel.

https://plantbasednews.org/lifestyle/food/homemade-cashew-cream-cheese/

MALK and The Coconut Cult Announce New Collaborative Product Launch

From vegconomist.com

The two plant-based DTC brands, MALK and The Coconut Cult, have officially launched their first-ever product collaboration: the “Vanilla MALK Shake”. The product combines MALK’s plant-based milk with The Coconut Cult’s fermented coconut base to create a creamy, probiotic yogurt designed to bridge the gap between dessert-level flavour and clean-label standards.

                                                                                                       © MALK / Coconut Cult

The product is formulated without fillers or additives, adhering to the “minimalist ingredient” philosophy shared by both companies. The Vanilla MALK Shake features a short list of organic, plant-based components:

• Organic Coconut Cream
• Organic Coconut Nectar and Organic Vanilla Coconut Nectar
• Organic Vanilla Bean Powder
• Organic Unsweetened Coconut MALK (filtered water, organic coconut milk, organic evaporated coconut water, Himalayan pink salt)
• Custom Probiotic Cultures

Currently, the Vanilla MALK Shake is available exclusively via the thecoconutcult.com website. A wider retail rollout at Whole Foods Market is scheduled for later this spring.

https://vegconomist.com/products-launches/malk-and-the-coconut-cult-announce-new-collaborative-product-launch/