Hi everyone! Today, I’m sharing a delicious vegan twist on the traditional pasta dish ‘Carbonara’. It’s really easy to make and takes just 20 minutes from start to finish, making it perfect for any night when you need a quick meal on the table.
Today, I’m finally publishing my recipe for vegan carrot cake. It contains no dairy or eggs, yet tastes just as good (if not better!) than its traditional counterpart. This was the cake that I chose to bake for my mum’s and father-in-law’s birthdays this year and I’m pleased to say, it went down a treat!
In today’s post, I’m sharing a recipe for a delicious mayonnaise that uses basic pantry ingredients, is ready in five minutes and costs as little as 34p! I never thought I’d find another mayo as tasty as Vegenaise, but this home-made version is just that. So if you’re on a budget or have difficulty finding great-tasting vegan mayos in your shops, then I definitely recommend giving this one a try.
While I’m a little late to the party (as per usual), the home-made vegan mayo craze kicked off in 2015, following a discovery by French musician Joel Roessel that the water from a can of beans (or left over from cooking beans) could be used as a plant-based alternative to egg whites. Ingenious! This discovery was then further developed by American software engineer Goose Wohlt (who named it ‘aquafaba’) and the Facebook community Aquafaba (Vegan Meringue – Hits and Misses!)
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