Our copycat Miyoko’s liquid vegan pizza mozzarella recipe (or as we like to call it, pizzarella) surprised even us with how great it is! Like Miyoko’s version, ours is based in cashews, but our copycat liquid pizza mozzarella cheese has only ingredients that you probably already have at home. Don’t get us wrong, we are huge fans of Miyoko’s, and if you are able to get her liquid vegan pizza mozzarella, by all means do! But it’s not available everywhere, and even if it’s available where you are, you may not want to have to run out to the store when you’re jonesing for some homemade gluten-free vegan pizza. And now you don’t have to run to the store, because you can whip up our copycat liquid vegan mozzaralla (or, as we also like to call it, mockzarella) right at home whenever you want!

We loved the original Primal Kitchen Buffalo sauce, and our copycat Primal Kitchen vegan buffalo sauce (“vegan wing sauce” for short) looks and tastes just like the original! (Which they call their “No-Dairy Buffalo sauce”.) Why do we say “the original” Primal Kitchen sauce? If you think that your last bottle of Primal Kitchen Buffalo sauce didn’t taste quite the same, there’s a reason for that, which we explain below. But our copycat Primal Kitchen Buffalo sauce follows the original recipe that you fell in love with. Not only that, but because you’re making it yourself at home, you can make it less spicy, or even hotter and more spicy if you like! Serve this with our 1 Ingredient, 3 Step Vegan Wings for a real treat!

Looking for the recipe for Chef Babette’s vegan enchilada pie casserole? Here it is! A few years ago Chef Babette appeared on the Steve Harvey show, and demonstrated how to make her vegan enchilada pie (which is really a casserole), which includes a polenta base. Steve and Chef Babette, famous for her Stuff I Eat vegan restaurant, promised viewers that the recipe itself, with ingredients and amounts, could be found on Steve Harvey’s website, however either they were posted and then quickly taken down, or, perhaps due to oversight, never posted at all. We don’t know what happened, but we do know that people have been looking for that recipe ever since. So, we are thrilled to provide you with our copycat version of Chef Babette’s vegan enchilada pie with polenta.

Our Just Egg copycat recipe is going to blow your mind. Not only is it a Just Egg copycat, but it’s powdered! The holy grail of vegan Just Egg recipes! A Just Egg copycat to which you Just Add Water! (See what we did there?)

Our copycat dark chocolate Chunky bars are super-easy to make, they are vegan, they are gluten-free, and honestly they are just plain better (and better for you) then actual Chunky bars (especially since Nestle took them over, and reduced the quality of the ingredients, and raised the price). Plus, you can get all of the ingredients at Costco (but of course you don’t have to), and organic (ditto)!

Our copycat recipe for Jujube Date and Walnut is not only better than the original, but gives you other options as well! The Jujube Date & Walnuts (basically walnut-stuffed dates) are very popular, particularly with the Vegan Costco crowd, but Costco is discontinuing them, so if you are missing your date & walnut fix, this Copycat Jujube date and walnut recipe is for you. It’s also for you if you would just like to make your own, and happily you can get both organic dates and organic walnuts at Costco (the Jujubes are not organic). Now, you might think that shoving a walnut into a date hardly qualifies as a recipe, and ordinarily you’d be right. However we do things with dates and walnuts that you may not have considered (yes, as we read that we realized that it could sound kind of naughty, but we’re ok with that. :~) ).

Want a vegan recipe for copycat Fiddle Faddle, copycat Cracker Jacks, or copycat Screaming Yellow Zonkers (what a name) popcorn? This is it! Our recipe for oven-baked candy-coated popcorn is easy to make, and hard to resist. And our recipe is sooooo much cleaner than any of Screaming Yellow Zonkers, Cracker Jack, or Fiddle Faddle. That’s the lovely thing about making your own versions of beloved favorites, you not only know exactly what goes into it, but you can control what goes into it, and keep out the nasties.

Our copycat recipe for the Blue Moose Vegan Queso Blanco Cashew dip will make you especially happy if you have been looking for the Blue Moose cashew queso at Costco (try saying “cashew queso at Costco” three times fast!) and been unable to find it. This is majorly a vegan Costco recipe, as it’s not only a copycat of the Blue Moose cashew queso (a Vegan Costco group favorite) but one of the best places to get organic “raw” cashews is Costco!

This copycat vegan Boursin recipe is as awesome for snacking on as it is for entertaining! And it’s so easy to whip up a batch! Vegan Boursin™️ recently became available at Costco, and it really took the vegan community by storm. But lots of locations still aren’t carrying the vegan Boursin, and so that’s when we stepped in to create this vegan Boursin copycat! This is truly a “vegan Costco recipe”, meaning that at least some of the primary ingredients can be purchased at Costco, as it uses both unroasted “raw” cashews (which we get from Costco), and the juice from sauerkraut (ditto).

Our copycat Cocomel vegan caramels recipe (made from coconut milk) is incredibly easy to make and takes only 3 ingredients! This is our own recipe for vegan caramels, developed after we realized that all of the recipes for coconut milk caramels out there are basically copies of the Saveur recipe (right down to the word-for-word copied “combine the sugar and the water and stir until sugar is wet” instructions). And most of them use use corn syrup, and also some sort of fat (vegan butter or solid coconut oil), and … water?? WTF? Cocomels don’t have that stuff in them! The ingredients for Cocomels are organic coconut milk, organic brown rice syrup, organic dried cane syrup, sea salt, and xanthan gum. Period. The ingredients for our copycat Cocomels vegan caramels are organic coconut milk, organic brown rice syrup, and organic sugar. No xanthan gum. For this recipe we use the organic coconut milk and organic sugar from Costco (but of course you don’t have to).

You will not believe how amazing this gluten-free vegan copycat version of the Old Spaghetti Factory Browned Butter and Mizithra cheese is!

This copycat Kind bar recipe is kinder to the bees, kinder to your wallet, and kinder to the environment, that’s why we call them Kinder Bars!

This one-bowl Whole Foods tahini cookie copycat recipe is delicious, and so easy to make that you’ll want to make it again and again!

Jonesing for some Bitchin’ Sauce but can’t find it, or just want to make it yourself? This copycat Bitchin’ Sauce recipe will hit the spot!

This vegan, gluten-free copycat recipe for the Good Foods plant-based queso is so good, and so easy, that you will want to make it again and again!

A great deal has been made of Alison Roman’s Spiced Chickpea Stew With Coconut and Turmeric, known now as simply “The Stew” (it’s that good!) or even #TheStew. Here is how to make it vegan, gluten-free, and in the Instant Pot!

Here is the Seinfeld Soup Nazi’s recipe for mulligatawny soup, reworked for the Instant Pot! Plus it’s vegan and gluten-free!

These vegan, gluten-free, Instant Pot Cuban black beans have become our go-to recipe for taking to barbecues and potlucks, because it turns out that *everybody* loves them, raves about them, and asks for the recipe. And the best part? They are incredibly easy to make!

Most who have been to Disneyland are familiar with the Dole Whip: the soft, creamy pineapple sorbet that is actually vegan, even though it is belied by its creaminess. People will stand in line for as long as an hour to get their hands on this delicious, frozen treat.

We were disgusted to learn that the Starbucks Strawberries and Creme frappuccino contains bugs! Yuck! While Starbucks has thankfully announced that they are going to phase out the beetle usage, in favor of tomato-derived lycopene extract, it was a great reminder to us that sometimes it is just better to make treats yourself so that you can control what goes into them.