Small Beautiful Things
The smallest things are often the ones
that bring us back to ourselves.
A quick, velvety tomato and ancho sauce with gentle smoke, earthy chile depth, and just enough sweetness to bring everything into balance. Made with pure ground ancho chile and ripe tomatoes, it’s an easy everyday sauce for enchiladas, taquitos, tacos, and more.
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.
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.
When my last stash of Miyoko’s original Cultured Vegan Butter disappeared, I set out to create my own. Made with cultured cashew milk and plenty of gratitude, this version behaves like cultured butter should—from the knife to the toast, to the plate, to the pan.
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.
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.
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.
A simple, smoky barbecue sauce made from pantry staples and balanced the way a good sauce should be — savory, gently sweet, and full of depth. This is the kind of sauce you keep in the fridge and reach for often, because it quietly makes everything better.
A small, beautiful thing that turns everyday meals into something special.
Three easy ways to make vegan mayo at home, depending on what you need and how you like to cook. Choose the classic version for richness, the tofu version for a lighter, high-protein option, or blend the two for an everyday mayo that works beautifully in sandwiches, slaws, and simple sauces.
Fresh, soft, and gently elastic — this vegan mozzarella is made to be torn, sliced, or spooned straight from its brine.
It melts softly, holds its shape, and brings that unmistakable Italian feeling to salads, lasagna, and simple plates of tomato and basil.
A small, beautiful thing that turns everyday meals into something special.
A creamy, gently sweet spread with a subtle tang and savory depth, this cashew maple miso blend is quietly addictive and just indulgent enough to feel like a small, beautiful treat. Lovely on toast, tucked into pastries, or eaten straight from the spoon when no one is looking, it’s the kind of simple pleasure that turns an ordinary moment into something special.
A creamy almond ricotta made with simple ingredients and a little patience. Delicious fresh or fermented, and perfect for spooning, slicing, or tearing into your favorite dishes — a small, beautiful thing worth making at home.
weet, warmly spiced, and quietly addictive, this tomato jam brings depth, comfort, and a little indulgence to toast, bowls, and Indian-inspired meals. It’s one of those small, beautiful things that turns everyday food into something a little more special, with just enough heat and richness to feel like a treat.
Three homemade vegan cream cheeses—one designed for baking and beautiful structure, one quick and creamy for everyday spreading, and one naturally cultured for deeper flavor. Fresh, tangy, and made with simple ingredients, these are foundational recipes you’ll reach for again and again.
A creamy yet lightly textured tofu ricotta made with miso, lemon, and fresh herbs. Easy to prepare, dependable in baked dishes, and perfect for layering into lasagna or spooning into everyday meals. Simple, nourishing, and quietly versatile — one of those small, beautiful things that makes cooking feel satisfying again.
A cool, tangy crema meant for drizzling over enchiladas, tacos, and warm bowls on the table. Made three simple ways — rich and silky, light and bright, or gently balanced — each version adds that quiet, beautiful finishing touch that brings a whole meal together.
Fresh, lightly salted, and meant to be crumbled, not melted — this vegan queso fresco honors the simple cheeses that have finished plates of beans, rice, and tortillas for generations. Choose from three easy versions and scatter generously over the meals you love.
Inspired by the everyday salsas of traditional kitchens, this gentle, smoky version uses fire-roasted tomatoes and fresh cilantro for deep flavor all year round. Soft, aromatic, and endlessly spoonable, it’s meant to be shared — or quietly enjoyed straight from the bowl.
This smooth, gently seasoned salsa carries the spirit of old-school table sauces — bright with tomatoes, soft with spice, and made to be shared. It cools warm tortillas, wakes up simple meals, and always seems to disappear faster than you expect.
This smooth, gently seasoned salsa carries the spirit of old-school table sauces — bright with tomatoes, soft with spice, and made to be shared. It cools warm tortillas, wakes up simple meals, and always seems to disappear faster than you expect.
Made only when tomatoes are truly in season, this fresh, spoonable salsa is juicy, bright, and impossible to stop eating. Chopped in the processor and gently balanced with lime, vinegar, and salt, it’s the kind of simple summer bowl that quietly steals the whole table.
Buttery shortbread covered in rich maple caramel and crunchy pecans, baked into an irresistible little square of holiday indulgence. A Christmas tradition, a crowd favorite, and one cookie tin I never want to see empty.
Baked until golden and kissed with peanut butter, this granola is made for everyday rituals — spooned over yogurt, scattered on fruit, or eaten by the handful when no one’s looking. Simple, nourishing, and deeply satisfying.
There are foods that nourish more than just the body.