People ask me what to buy first when they go plant-based. My answer is always the same: build the pantry, and the meals follow. Here is what lives in mine.
Nuts and seeds
Raw cashews for creams and cheeses, walnuts for pesto and “meat” crumbles, chia and flax for puddings and egg swaps, and hemp hearts for sprinkling on everything.
Flavor builders
Nutritional yeast, white miso, tamari, apple cider vinegar, smoked paprika and a good flaky salt. These six do most of the heavy lifting.
Dried fruit and sweeteners
Medjool dates, sun-dried tomatoes, maple syrup and a bag of dried mango for emergencies.
Fresh staples
Lemons, garlic, ginger, a big bunch of herbs and whatever greens look best that week.
Buy nuts and seeds in bulk and keep them in the freezer. They last months longer and taste fresher.