No, I don’t just make cheese.
I began my culinary journey long before I was anointed the Queen of Vegan Cheese. I relish making all sorts of fancy things. And I make everything from scratch. Really from scratch. Even the things you would normally buy at the store, I generally make from scratch.
Take vanilla. Why spend $15 for a little bottle when you can make a quart from some leftover vodka and some vanilla beans? Leftover vodka? I don’t know about your house, but at mine there’s always some hanging around after a party. And fear not the price of vanilla beans. Buy grade B in bulk online (on Amazon, or a host of vanilla sites), and you’ll be in the vanilla business for years. With that quart of vanilla you now have, you can bake to your hearts content or pour it into little bottles to give as gifts.
But here’s the best reason of all to make your own. You can turn the soaked vanilla beans into vanilla paste, which means you get double bang for your buck. There’s no need to waste those fragrant pods – there’s life to them yet reincarnated as a potent paste that can be added to cakes, cookies, ice cream – you name it.
So get soaking.