This bold, creamy gluten-free remoulade is the perfect companion to our fan-favorite crab cakes. Made with zesty Dijon, horseradish, smoked paprika, and a hint of lemon, it's a quick sauce that delivers big flavor. Try it with seafood, sandwiches, or veggies!
You know those days when the recipe in your head doesn’t quite match what’s in your pantry—or your grocery store? That was us this past Wednesday. The plan was a plant-based twist on the classic Italian tiramisu. But the universe had other plans: no vegan ladyfingers in sight.
So we pivoted. Not just with the cookies—but with the flavor.
And what came out of that spontaneous shift? A bright, citrusy Vegan Lemon Tiramisu that honestly might become our new favorite. It's layered, creamy, refreshingly tart, and yes—it features homemade vegan ladyfingers that we made from scratch. No eggs, no dairy, and absolutely no regrets.
Since finding store-bought vegan ladyfingers is nearly impossible, we made our own. These cookies are fluffy yet sturdy, egg-free, and ideal for soaking up lemon syrup or espresso without turning mushy.
120 g (½ cup) aquafaba (liquid from canned chickpeas)
½ tsp cream of tartar (or lemon juice or vinegar)
115 g sugar total, divided:
70 g (⅓ cup) for the aquafaba whip
45 g (¼ cup) for the wet mix
45 g (2½ tbsp) vegan Greek-style yogurt or coconut cream
40 ml (8 tsp) olive oil or sunflower oil
2 tsp vanilla extract
200 g (1½ cups + 4 tsp) plain flour, sifted
30 g (3 tbsp) cornstarch, sifted
2 tsp baking powder, sifted
¼ tsp sea salt
50 g (½ cup) powdered sugar (for dusting)
Preheat oven to 356°F (fan) or 392°F (conventional). Line 2 baking sheets with parchment paper and lightly grease.
In a clean mixing bowl, whip aquafaba + cream of tartar on high for 5 minutes until soft peaks form.
Slowly add ⅓ cup sugar while continuing to whip another 3 minutes until stiff peaks form.
In another bowl, whisk yogurt, oil, vanilla, and remaining sugar until smooth.
Gently fold whipped aquafaba into the wet mixture in 3–4 parts. Be gentle!
Sift together flour, cornstarch, baking powder, and salt. Fold this into the batter in batches.
Pipe 3.5-inch logs onto prepared sheets (or into ladyfinger molds). Dust with powdered sugar.
Bake for 12–13 minutes (tray) or 14–15 minutes (silicone molds) until lightly golden.
Let cool fully before layering.
🌞 Final Thoughts
What started as a problem—no ladyfingers—turned into a dessert discovery. This Vegan Lemon Tiramisu feels like the kind of dessert you serve at a garden party, a baby shower, or just because the sun is out.And the best part? Everything is 100% plant-based. So whether you're fully vegan or just experimenting, you can indulge with zero compromise.Save this one for when you want to wow someone… or just treat yourself to a citrusy cloud of goodness.
Gluten free doesn’t have to mean flavorless or store-bought. Discover why we created our Gluten Free Sourdough Bread—and how you can learn to make it at home.
This dressing recipe can easily be doubled, tripled, or even quadrupled. I always make extra to share with neighbors and friends—it’s that good! Bring a jar to your next gathering—it’s a guaranteed crowd-pleaser and a great way to make new friends fast.
Ingredients:
1 cup mayonnaise (we love Hellmans's)
1 cup cultured buttermilk (homemade is best)
1 tablespoon minced chives
1 teaspoon dried chopped onion
1 teaspoon dried dill weed
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Mix all ingredients together into a pourable pitcher.
Refrigerate and allow flavors to meld together. Makes two (2) 8 ounce jars of dressing. Serve with your favorite artisan bread or fresh cut vegetables.
Some of my favorite uses : Toss over a bed of greens, serve with a Cobb Salad, or as a Dip for Buffalo Chicken Wings or Breadsticks.
Don’t let fresh cranberries disappear from your kitchen after the holidays! They freeze beautifully and add the perfect balance of tart and sweet to dishes all year long. This creamy, tangy Whipped Feta with Cranberries is an easy, elegant appetizer that’s perfect for entertaining or snacking. Learn why fresh cranberries are a must-have and get the full recipe today!
Transform your baking skills with our Sourdough Basics class! Learn, grow, and create delicious breads with expert guidance and ongoing support. Join us at Culinary by Hobby Hill!
Celebrate National Curried Chicken Day on January 12th! Explore the rich history of this beloved dish and join us at Culinary by Hobby Hill on February 28th to master Paneer Butter Chicken Masala and naan. Dive into bold flavors and authentic techniques in this hands-on culinary experience!
In a large Ziploc bag, add buttermilk, pickle juice, cayenne pepper, chili powder, paprika, and chicken thighs. Let marinate overnight.
In another Ziploc bag or paper bag, add all-purpose flour, salt, and pepper.
Take your marinated chicken, shake off excess buttermilk, and add to flour bag. Shake well and make sure all chicken is coated with flour.
Carefully add chicken to the fry oil, three pieces at a time. Fry for about 8-10 minutes or until chicken reaches internal temperature of 165°.
Summer veggies just got a a hint of heat with this sweet coconut curry aioli squeeze from Terrapin Ridge.
These incredibly tender, juicy bone-in short ribs are cooked low and slow in the oven and then finished on the grill where they are charred and basted with our sweet-and-spicy Terrapin Ridge Farms' Hot Pepper Bacon Grill & Wing Squeeze. Ask your butcher for bone-in english-cut short ribs. We like to buy them in 2- to 3-rib sections, but you can also use single rib pieces. Just start checking your ribs a little earlier as they will cook faster in the oven. Serve these lacquered ribs with your favorite barbecue sides like mac-and-cheese, coleslaw, pickles, and squishy rolls for mopping up the addictive sauce.
In a small bowl, mix the spices with 1½ tablespoons of salt and 1 teaspoon of pepper. Generously season the ribs all over with spice rub. Let sit at room temperature for 1 hour.
Preheat the oven to 300°F.
Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly.
Cover tightly with aluminum foil and bake until tender but not falling apart, 2 to 3 hours. Keep covered with foil and let rest for at least 1 hour.
At this point, the ribs can be refrigerated if you’re making them in advance. (See the make ahead note below).
Heat a grill to HIGH (450°F) and oil the grate.
Grill the short ribs, basting with the Hot Pepper Bacon Grill and Wing Sauce and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes.
Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate.
Cut between the ribs to separate. Transfer to a platter and serve with any remaining sauce, mac-and-cheese, coleslaw, rolls, and pickles, if desired.
MAKE AHEAD: Ribs can be baked up to 3 days in advance. Cold ribs hold together better on the grill, just let sit at room temperature 1 hour before grilling.
*can also use beef stock (instead of juices from baking) with Hot Pepper Bacon Grill & Wing Squeeze*
Author:
Julia Heffelfinger
