Everyday Tomato & Ancho Enchilada Sauce
Silken, pourable and softly sweet, this English custard brings an old family memory back to the table—fresh and cultured cashew milk creating the creamy depth I remember, with just enough vanilla and a little taste of home in every spoonful.
Sol Canyon Kitchen English Custard
Silken, pourable and softly sweet, this English custard brings an old family memory back to the table—fresh and cultured cashew milk creating the creamy depth I remember, with just enough vanilla and a little taste of home in every spoonful.
Sol Canyon Kitchen Vanilla Pastry Cream
A silky vanilla pastry cream that tastes every bit as rich and authentic as the traditional version. Made with cultured cashew cream, it’s equally at home in fruit tarts, pastries, cakes, or enjoyed one spoonful at a time straight from the refrigerator.
Spring Asparagus & Leek Custard Tart
A crisp puff pastry tart filled with sweet leeks, roasted asparagus, and a silky savory custard made from silken tofu. Light, elegant, and full of fresh herbs, it’s one of those simple dishes that looks far more elaborate than it is — a perfect example of the quiet beauty found in small seasonal meals.
Lemon Spring Pasta with Asparagus & Sweet Leeks
Bright lemon, sweet melting leeks, and tender asparagus come together in this simple spring pasta made with sourdough noodles and good olive oil. Light, fresh, and deeply satisfying, it’s the kind of meal that turns an ordinary evening into something quietly special.
Burnt Basque Custard Cheesecake (Vegan)
A vegan take on the famous Basque cheesecake from San Sebastián — deeply caramelized on top with a delicate custard center. Creamy, trembling, and softly aerated, like a baked crème brûlée with just enough structure to slice. Rustic, beautiful, and far easier to make than it looks.