Raw Cashews : "Any vegan will tell you that this protein-packed nut is the key to replacing dairy—you can use it to make non-dairy milk, yogurt, sour cream, vegan cheeses, and sauces," says McCowan. "Soak them raw and blend for an incredible 'cream' that can take the place of regular cream in most recipes," says Isa. Hello, vegan fettuccine alfredo and frosting!
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Nutritional Yeast : "Most vegans are just in love with this stuff as it adds a cheesy or creamy umami flavor to your foods and is a great source of vitamin B-12, which is something vegans always need more of," says McCowan. "It makes for a decadent and nutritious bowl of mac 'n' cheese," seconds Coscarelli. Falso sprinkles on popcorn, and even salads for a salty bite. "I think of it as a vegan parmesan cheese," he says. Nutritional yeast is dairy, soy, gluten and sugar free.
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Canned Beans and Lentils : Legumes are cheap, packed with a hunger-squashing combo of fiber, protein and complex carbs, and have endless uses. Use them to make veggie burgers, homemade hummus, mash into soups, toss into salads, or even bake until crisp with seasonings for snacking, advises food blogger Somer McCowan of <a href="http://www.vedgedout.com/">vedgedout.com</a>. You can't beat the convenience of opening up a can, says Funk.