Vegan cooking doesn't have to be complicated or time-consuming. With these ten game-changing hacks, you'll transform your plant-based kitchen into an efficiency powerhouse while creating restaurant-quality meals at home.
1. Aquafaba: The Magical Bean Water
That liquid in canned chickpeas? Don't pour it down the drain—it's culinary gold. Aquafaba (literally "bean water") whips up just like egg whites, creating stable foams and meringues.
Uses for Aquafaba:
- Meringues: Whip 3 tablespoons with 1/4 teaspoon cream of tartar and sugar until stiff peaks form
- Mayonnaise: Blend with oil, mustard, and lemon juice for creamy vegan mayo
- Mousse: Whip with melted chocolate for airy chocolate mousse
- Cocktails: Use as a vegan foaming agent in whiskey sours
- Baking: Replace each egg with 3 tablespoons in cakes and brownies
Pro tip: Store aquafaba in ice cube trays. Each cube equals approximately 1 tablespoon—perfect for quick recipes.
2. Nutritional Yeast: Your Umami Secret Weapon
Nutritional yeast (affectionately called "nooch") is deactivated yeast with a cheesy, nutty flavor. It's packed with B vitamins and adds instant umami to dishes.
Creative Uses:
- Sprinkle on popcorn for a healthy "cheesy" snack
- Blend into cashew cream for cheese sauces
- Mix into mashed potatoes for depth
- Add to scrambled tofu for eggy flavor
- Stir into soups and stews for savory richness
Pro tip: Buy it in bulk from health food stores—it's much cheaper than small jars from the supermarket.
3. The Freezer Tofu Trick
Want tofu with better texture that absorbs marinades like a sponge? Freeze it.
When tofu freezes, ice crystals form and expand, creating a spongy, porous texture. After thawing and pressing, frozen tofu has a firmer, meatier consistency perfect for stir-fries, sandwiches, and grilling.
How to Do It:
- Drain the tofu and slice into slabs or cubes
- Place in a freezer-safe container or bag
- Freeze for at least 24 hours (or store for months)
- Thaw completely, then press out excess water
- Marinate and cook—it'll absorb flavors beautifully
4. Cashew Cream: The Universal Base
Soaked cashews blend into the silkiest cream, replacing dairy in countless recipes. It's the foundation of vegan alfredo, cheese sauces, desserts, and more.
Basic Cashew Cream Recipe:
- 1 cup raw cashews (soaked 4 hours or in boiling water for 15 minutes)
- 1/2 to 3/4 cup water (depending on desired thickness)
- Pinch of salt
Blend until completely smooth. Add nutritional yeast and garlic for cheese sauce, or vanilla and maple syrup for sweet applications.
Flavor Variations:
- Alfredo: Add garlic, nutritional yeast, lemon juice, salt
- Sour cream: Add lemon juice, apple cider vinegar, salt
- Ranch dressing: Add herbs, garlic powder, onion powder, lemon juice
- Queso: Add salsa, nutritional yeast, cumin, turmeric
Pro tip: Make large batches and freeze in silicone muffin tins. Pop out portions as needed.
5. Kala Namak (Black Salt) for Eggy Flavor
This Indian black salt contains sulfur compounds that mimic the taste and smell of eggs. A tiny pinch transforms tofu scrambles, vegan egg salad, and frittatas.
Use sparingly—a little goes a long way. Add it at the end of cooking to preserve its distinctive flavor.
Best Uses:
- Tofu scramble (add 1/4 teaspoon per block of tofu)
- Chickpea "egg" salad
- Vegan omelets
- Breakfast burritos
6. The Perfect Crispy Tofu Method
Soggy tofu is a common complaint. Here's how to achieve restaurant-quality crispy tofu every time:
The Technique:
- Press thoroughly: Use a tofu press or wrap in towels and weight for 30 minutes
- Cut into even pieces: Uniform size ensures even cooking
- Toss with cornstarch: This creates an ultra-crispy coating (1-2 tablespoons per block)
- Use high heat: 400°F oven or hot pan with plenty of oil
- Don't crowd: Leave space between pieces for air circulation
- Flip halfway: For even browning
Pro tip: For extra-crispy results, marinate first, then pat completely dry before tossing with cornstarch.
7. Vegetable Broth from Scraps
Stop throwing away vegetable trimmings. Keep a bag in your freezer for onion skins, carrot peels, celery tops, herb stems, and mushroom stems. When full, simmer with water for homemade broth.
Best Scraps to Save:
- Onion skins and ends
- Carrot peels and tops
- Celery leaves and ends
- Mushroom stems
- Herb stems (parsley, cilantro, thyme)
- Garlic skins
- Leek tops
Avoid These:
- Cruciferous vegetables (broccoli, cauliflower—they make broth bitter)
- Beet peels (they'll turn everything pink)
- Anything moldy or spoiled
Pro tip: Simmer scraps with a strip of kombu (seaweed) for extra umami depth.
8. Miso Paste for Instant Flavor
This fermented soybean paste adds incredible depth to soups, dressings, and marinades. It's salty, savory, and complex—a little transforms dishes.
Quick Applications:
- Stir into soup at the end of cooking (don't boil—it kills beneficial probiotics)
- Whisk into salad dressings with tahini and lemon
- Mix with maple syrup and soy sauce for glazes
- Spread on vegetables before roasting
- Add to mashed potatoes or cauliflower
Types: White miso is mild and sweet, red miso is stronger and saltier. Start with white if you're new to it.
9. The Potato-Carrot Secret for Cheese Sauce
The best vegan cheese sauce doesn't come from nuts—it comes from vegetables. Boiled potatoes and carrots blend into an incredibly creamy, cheese-like base.
Basic Recipe:
- 1 cup peeled, chopped russet potato
- 1/3 cup peeled, chopped carrot
- Boil until very tender (about 15 minutes)
- Blend with 1/3 cup cashews (or omit for nut-free), nutritional yeast, garlic, salt, and a splash of plant milk
This creates silky mac and cheese sauce, nacho cheese, or cheese dip. It's cheaper than cashew-only versions and allergen-friendly.
10. Batch Cooking and Smart Storage
The secret to consistent vegan eating isn't complicated recipes—it's preparation.
Sunday Prep Strategy:
- Cook grains in bulk: Rice, quinoa, and farro store for 5 days in the fridge
- Prep proteins: Bake tofu, cook a big pot of beans or lentils
- Chop vegetables: Wash and cut veggies for quick stir-fries and salads
- Make sauces: Prepare 2-3 sauces (peanut sauce, tahini dressing, marinara)
- Portion snacks: Divide hummus, cut vegetables, portion nuts
Freezer-Friendly Staples:
- Cooked beans and lentils (freeze in 2-cup portions)
- Veggie burgers and plant-based meat
- Soups and stews
- Cooked grains
- Homemade vegan cheese sauces
- Cookie dough (scoop into balls before freezing)
Bonus Hack: The Perfect Vegan Egg Wash
For shiny, golden pastries and bread, mix 1 tablespoon maple syrup with 2 tablespoons plant milk. Brush on before baking for beautiful color and shine.
Alternative: Use aquafaba straight from the can for a more traditional egg wash effect.
Conclusion
These hacks aren't just clever tricks—they're the foundation of efficient, delicious vegan cooking. Master them, and you'll find plant-based meals become second nature. Your cooking will be faster, your flavors more complex, and your kitchen more waste-free.
The best part? Once you internalize these techniques, vegan cooking stops feeling like a limitation and starts feeling like creative freedom. Happy cooking!