Healthy cultured potato salad

What you need-

  • 3-4 pounds Yukon or red potatoes
  • 4 ribs celery
  • One small onion
  • One cup easy soy yogurt
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons mustard (Grandma’s special touch! Any kind will do)
  • 1 teaspoon celery seed
  • Salt to taste
  • Pepper to taste

Cut the potatoes and boil them until they are al dente. Run them under cold water to cool. Add in remaining ingredients except pepper and stir with a large spoon to keep potatoes from breaking apart.

Sprinkle with pepper.

The yogurt adds a light creamy tart flavor and reduces the need for so much mayo. Yum!!


Cauliflower roast with lime cream sauce

What you’ll need for the sauce:

As an aside, you can use this versatile onion, pine nut, sunflower seed and yogurt sauce as a base for many different kinds of cream sauce- sriracha, curry, cilantro-jalepeño, etc.)

What you’ll need for the rest of the meal:

  • One head cauliflower
  • 1 tablespoon Italian herb seasoning
  • 1/3 teaspoon cayenne or Berbere (I prefer Berbere because of it’s rich flavor with the lime and cream sauce)
  • Baby potatoes (optional)
  • Asparagus (optional)

Preheat your oven to 375 degrees. Blend the sauce ingredients except the lime on high until smooth and creamy. I like to blend until the sauce is slightly steamy, to cook the onion a little bit so that some of the spice level and onion flavor comes down.


Squeeze the lime into the cream sauce and mix well.


Remove the leaves and stem of the cauliflower as best you can without separating the florets.


Slather the cauliflower with cream sauce and place on a cookie sheet or skillet.


Cover with foil and bake for 30 minutes. I quartered the potatoes and baked them with a diced onion, olive oil, and Italian herb spice at the same time. Adding the diced onion brings the flavor and texture up infinitely, because the onion caramelizes in the process of baking. I finished the potatoes with a healthy sprinkling of flake salt.



Uncover and bake for 45 more minutes to an hour. Check for desired level of browning. I put a little more cream sauce on mine and baked for five more minutes. I used this five minutes to steam up the asparagus with a little water and a little olive oil.


Sprinkle with Italian herb and cayenne or berbere.

Slice the cauliflower into quarters (large slices helps keep it from falling apart into florets). Spread a little more cream sauce onto the cauliflower and serve!


Vegan fettuccini alfredo with king oyster scallops



What you need-


  • 4 king oyster mushrooms
  • 1 tablespoon sesame seeds (black and white)
  • 3 tablespoons olive oil
  • 3 tablespoons tamari (wheat free soy sauce)
  • 2 tablespoons dulse (seaweed flakes for extra seafood-ish flavoring-optional)


  • one packages fettuccini noodles (I use Tinkyada gluten free brown rice)


  • 1 pound trimmed asparagus
  • sesame seeds
  • 1 teaspoon herb seasoning

“Alfredo” sauce-

  • 2 cups vegan easy soy yogurt
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/8-1/4 cup cashews (no need to soak if you have a powerful blender)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian herb seasoning
  • salt to taste


  • 1 bunch parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Heat the oven to 425 degrees and salt a pot of water to boil. Once the water has come to a boil, add the fettuccini noodles.


Slice the oyster mushrooms to approximately the same width and spread on a cookie sheet. Drizzle with olive oil, tamari, sesame seeds, and dulse. I cover this loosely with another inverted cookie sheet for the first 15 minutes, then remove. You could also use tin foil.


While the mushrooms are baking, trim and slice the asparagus. Put in a skillet with sesame seeds and italian seasoning. I find that mixing various elements of a meal together melds the final result well. Add one cup of pasta water to the asparagus in a skillet and cover, steaming for 2-4 minutes. Remove from heat. Pour any liquid left into your blender container.



Flip the mushrooms over to get a good brown on both sides.


Start the alfredo sauce in your blender. Add all the “alfredo” ingredients to the water in the blender container. Blend until smooth.

Uncover oyster mushrooms until liquid has mostly evaporated (you will need to check this to make sure it doesn’t burn off totally). Remove mushrooms from the pan.


Add a bit of “alfredo” sauce to the baking sheet to deglaze. When you have finished deglazing, add all the sauce to the asparagus.




Wash the bunch of parsley. Put on a cutting board with salt and lemon. Chop finely.


Plate up a serving of noodles, add “alfredo” sauce with asparagus, and finish with garnish. This meal may seem complex at first, but once you make it you will start to see the rhythm of mixing one part with another, as well as the intelligence of not reheating water or wasting good flavors by washing them away. Finish with a sprinkle of cayenne (optional).



Rice yogurt

What you will need-

  • 2 cups cooked rice (I used white)
  • 1/8 teaspoon salt (optional)
  • 1/4 teaspoon maple syrup (optional)
  • 1-2 cups water
  • 1 blue scoop Avellana Vegan cultures

Put all the ingredients except the vegan cultures into your blender and blend until smooth. Your finished yogurt will be the same consistency and thickness of this mixture, so add the amount of water you want to reach your desired thickness.

Add the Avellana Vegan Cultures and mix for a few more seconds.

Put mixture into your fermentation station and culture for 8-12 hours at around 100 degrees.

This yogurt has a mild taste and a creamy, slightly glutinous texture. It’s definitely not your average yogurt texture or flavor. I really love it!


Cashew-Chickpea yogurt

What you need:

  • 1 c soaked chickpeas
  • 1/8-1/4 c cashews (more=creamier and fattier, less is beanier and lighter. If you want, you can omit these altogether and opt for a plain chickpea yogurt)
  • 1.5 c water
  • an extraction method (nutmilk bag, colander, panty hose)
  • a pot
  1. Soak chickpeas and cashews over night.
  2. Add chickpeas, cashews, and water to blender and blend until smooth (you can also grind the cashews separately and add to the chickpea milk after you cook it, if you prefer. It adds a step, but may make the final result a little creamier. I’ve tried it both ways and it’s good either way…I guess it’s a matter of preference). Extract the excess fiber. It’s easier to squeeze the milk out using chickpeas because they are a little more fibrous and less squishy. I filter it back and forth a few times until I have little or no pulp left over.

(It looks a little weird now, outta the kitchen :/)

(oh no! I got a run in my stocking!)

3. Heat up the milk until it is steaming, but not quite boiling. It will start to get a little thicker, don’t worry, that’s just the proteins changing with the heat. Put a lid on it and let it cool down for several hours.

4. Put the milk in a jar and add one blue scoop of Avellana culture. Put it in your fermentation station and let it culture for eight hours at around 100 degrees. Don’t let this culture too long! It will take on a strange, otherworldly smell. (I’ve eaten it anyway when it smells like that and I didn’t die…but proceed at your own risk! 🙂


Hazelnut ricotta

What you need:

  • 2 c hazelnuts soaked for 8 hours
  • 2 T baking soda
  • 4 c water
  • 2 T apple cider vinegar
  • 1/2 t salt (or to taste)
  • A pot
  • A fermentation station
  • A drip station (a towel lined colander works well for this job)
  • Avellana vegan cultures
  1. Place the soaked hazlenuts in a pot with plenty of water and the baking soda. Bring the pot to a boil. The water will turn red due to the tannins in the hazelnut skins. You can use this to dye with if yo’re a natural dyer!
  2. Once the skins start slipping off the hazelnuts, take them off the heat and drain the red water. Refill the pot with cool water and run the hazelnuts back and forth between your hands to get the skins off. They are pretty sticky and make a little mess. You don’t have to remove every skin.
  3. Add the nuts and 4 c water to high speed blender in blend on high for a minute or two.
  4. Use your extraction device to remove the fiber. SAVE 1/2 cup of the fiber! This can be dried on low heat and used for baking! It is defatted hazeltnut flour. It’s super light and delicious.
  5. Put the filtered milk back into the pot and add the apple cider vinegar.
  6. Bring the milk to a boil, stirring frequently. Let it simmer/boil for about three minutes.
  7. Let this milk cool and then pour it though the drip station. It may take a day or so for it to dry out to ricotta texture.
  8. Add one blue scoop of Avellana Creamery to the curd, along with the salt. Place this in the fermentation station for 24 hours at around 100 degrees.
  9. If you’d like the ricotta to have move texture, add the 1/2 c fiber from step 4 back into the ricotta.

Cultured Peanut Sauce with veggies and noodles

I was once a decidedly BAD cook. I tried. I made raviolis from scratch! They sucked and we had to go out to eat. Then I found a book called On Food and Cooking by Harold McGee. It was all about the science behind food and what makes it good. I was pretty fascinated by this, though I will admit, the only thing I still remember (I checked it out from the library five years ago) is the five flavors rule. When you are cooking, you gotta understand the six flavors-sweet, sour, salty, spicy, bitter, and umami. Each of the flavors has its inverse operator. Here’s a nifty chart to help. Screen Shot 2018-01-28 at 7.50.52 PM

(from cooksmarts.com)

This idea saved my cooking. I didn’t suddenly become good at ravioli (I tried them again literally two days ago and we ended up ordering out) but I did begin to understand what makes food taste good, once I started tasting things and trying to understand what they needed to become balanced. This recipe is going to need a little of that adventurous spirit on your part!! Don’t worry, it’s hard to go wrong with these ingredients:

  • some peanut milk cheese (umami and sour)
  • sriratcha (spicy! and sour)
  • maple syrup (sweet)
  • garlic (bitter)
  • salt (duh)
  • veggies of choice (I used onion, corn, red pepper, and broccoli)
  • noodles of choice (I used my favorite Lotus pad thai noodles)
  1. This is the peanut cheese. If you’re making this from scratch, just don’t drip the peanut protein out as much. Drip it out until it is a nice saucy texture. If you’ve already made the cheese, mix in sriratcha to taste, four tablespoons of non-dairy yogurt (or 2 T non-dairy milk if you don’t have any yogurt), two-three tablespoons of maple syrup, and salt (start slow, like 1/4 teaspoon, and move up from there SLOWLY. Understand that things will get saltier as the salt dissolves, so wait before you add more salt. Salt is my nemesis.)  Taste it a million times and start to try to understand what it wants to be good and balanced! It’s fun, once you get the hang of it.


This is the peanut cheese. ^


  1. Ingredients whisked in.  ^


2. Don’t forget the maple syrup! Its super important to balance out the double sours from peanut cheese culture and the sriratcha vinegar.


3. Steam or stir fry your veggies.

4. Cook up your noodles. I love these. 

5. I usually cook up a little tofu too.



What are you doing here?


If you’re on this page, you’re probably interested in culturing foods. Maybe you’re just getting started, maybe you’ve got loads of experience…either way, this is the place for you!

You probably already know about why cultured foods are good for you. Both raw and cooked (heat killed) probiotics have been shown over and over again to be super important to helping balance our gastrointestinal system, killing pathogenic bacteria, and helping to fight inflammation.

Fermented foods have been used by humans both, medicinally and as everyday foods, for thousands and thousands of years. In modern times, we have moved away from eating cultured foods as much because we started using modern preservation methods like canning and freezing. Transportation of goods has become lightening fast, allowing us to eat fresh vegetables year round.

But more and more doctors, naturopaths, and scientists are recommending a return to cultured foods for health and well-being. This site will inform all about HOW to culture non dairy products to create fantastically delicious vegan foods. We try to think outside of the box, creating recipes as simply as possible, to give you more time to enjoy your full and rich lives! We don’t always post perfectly lit and staged photos…we’re about getting it done and making it delicious. We’re about helping you to learn how to make awesome food, simply.

What you will need:

  • You will most definitely need the worlds best vegan culture to speed your process and make this easier than ever! In case you didn’t notice the hyper link above, here’s a no brainer-

Avellana Vegan Cultures

A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping.)





A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping TO CANADA)


  • A fermentation station
  • A method to remove the fiber from the protein and fat in the non-dairy milk (I use panty hose. Not pretty, but she gets the job done!)





There is also a forum in the side bar links. Have a question? Post it there and we will answer and others can join in with their observations and tips as well! We’re just getting started, so don’t be shy. If you have a questions, somebody else probably has the same questions…so ask away!


Avellana Vegan Culture

We are pleased to introduce a new Avellana product!

Well, that’s interesting, you might think. But there are lots of vegan cultures available for purchase. What’s different about this one?

At Avellana, we strive toward utilizing the best product for the job at hand. In vegan cheese making, the culture is incredibly important. Avellana vegan cultures are different from the other vegan cultures available online in a few very important ways.

  1. Look how ridiculously cute this scoop is! Our cultures are so potent, you only need about 15 grains worth to culture an entire quart of milk! It’s incredibly economical, saves space, saves energy, and saves time.
  2. Our cultures do not contain any thickeners or preservatives. Most commercially produced vegan cultures contain fructo-oligosaccharides such as maltodextrin.
  3. Our cultures do not contain soy or gluten. Many commercially produced vegan cultures are fermented on barley or soy, which can impart trace amounts to the final product.
  4. Because of the super high potency of our product, just a tiny bit does a massive amount of work, making it incredibly cost effective. Other brands of culture require more than 10x the product to do the same job. With our pricing, you can culture a quart of yogurt for 12-15 cents!
  5. The strength of Avellana cultures reduces the amount of work that can be required for some other yogurt recipes. You don’t need to heat up the milk to a certain temperature, just put the culture in and ferment it. No mess, no fuss.
  6. Because this product is dry, it will remain viable in the refrigerator for a VERY long time, potentially years (this product has been tested as being viable for two years without refrigeration [NOT recommended for optimum use]).
  7. You will get the same results, every time. We used to use commercially produced yogurts as starters, but some would have very little results (likely because the probiotic activity was low) and contained undesirable ingredients like sugar, thickeners, and preservatives.

With 150 billion culture forming units per gram, this is a super vibrant fermentation mix. Unlike many other cultures, this product is completely free of dairy, sugar, gluten, soy, casein, yeast, artificial flavoring, artificial coloring, preservatives or genetically modified ingredients. Other brands of culture can also fizzle in strength over time. Avellana cultures retain their effectiveness like few other products on the market.  To retain maximum effectiveness, keep the culture sealed and refrigerated.

If you want the best results, you need to start with the best ingredients, and the culture you use is foundational to success.


  • Lactobacillus bulgaricus
  • Streptococcus thermophilus
  • Lactobacilus acidophilus
  • Lactobacilus lactis
  • Bifidobacterium lactis

Directions: Add a tiny pinch (one blue scoop or .01-.02 gram) of culture to one quart of milk of your choice. You will think it can’t be enough, but it is! Stir and ferment at around 100 degrees for 8-10 hours or until milk thickens into yogurt. The two gram package pictured above will make 100 quarts of final product if directions are followed.


Some non-dairy milks will thicken better than others because of the nature of their proteins. Some may separate into curd and “whey.” You can still eat the yogurt if it separates. Some recipes will require removal of the extra liquid.

Test your fermentation station before you get started! It’s important that you have a strong enough and consistent enough heat source to culture your dairy free milks. Get a thermometer gauge (available online or at any hardware store) and test your station to be sure you can keep your temperature consistent.

Avellana Vegan Cultures

A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping.)


Would you like to order from Canada? Click here:


A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping TO CANADA)



DIY Fermentation Station

One important thing you are going to need in order to make cultured non-dairy foods at home is a fermentation station. You will need a place that safely gets predictably hot for a consistent length of time. You can do this really cheaply or quite expensively. I’m putting pictures and links here, but I am NOT affiliated with any of the companies listed. I’ve done some research and am jotting down some ideas that I’ve never tried.

You will also need a reliable thermometer to measure the temperatures in your station.

Oven-Many of the newer ovens have a temperature setting that will go down to 100 degrees. You will need to make sure that the setting matches the actual temperature in the oven (my oven is suuuuuper old and doesn’t match) but I have heard multiple folks say they can use their oven to ferment cheese and yogurt.

Crock pot-If you turn it on low and leave the lid off, some crock pots will hold around 100 degrees. Test it first by filling it with water and checking the temperature of the water after an hour or so.

Instapot-If you’ve spoken to another human being in the last 6 months, you’ve probably heard about the Instapot. You can make yogurt in these easily, though they are on the pricey side. I’ve never used one personally, but I would definitely get one, if I didn’t already have a pressure cooker and a crock pot and a yogurt maker.

Light bulb in the oven-I tried the light bulb in the oven trick, but my oven only got to 80 degrees. This is hot enough to culture non-dairy milks a little bit, but will not do the job completely. Soy yogurt will remain runny-ish. I used a 53 watt eco-bulb, and my stove is made in the 1930’s. If you want to try this one with a higher watt bulb in a newer, more airtight oven, you may be able to hit 100 degrees.


Heating Pad in a box-This method worked great for me. I got a wine box from Trader Joe’s (not too big) and I wrapped it in a chenille blanket. I put the pad on high and it stayed at 100 degrees for many hours.


Yogurt Maker-I’ve found yogurt makers at Goodwill, but you can also pick them up new pretty cheap online. I dislike many of the yogurt makers available because I make bulk amounts of yogurt and often these makers only fit small jars. There are exceptions to this rule, however, like the one I linked to above, which apparently comes with a component for thickening the yogurt as well!

Brød and Taylor-I have a Brod and Taylor and it works great, though it is expensive. It will fit massive amounts of milk for culturing and the temperature is adjustable.

Dehydrator-dehydrators can be made to reach low temperatures for long periods of time. I haven’t used one for this purpose, but I’m told that the Excalibur can be used for yogurt and cheese making purposes.