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Yes, all of our products are non-GMO. When possible, we ensure every ingredient is compliant with the Non-GMO Project standards.
Many of our products are certified Organic, and many more are made with organic ingredients. You can view our list of certified Organic products here.
The ideal temperature range for Vegenaise is refrigerated at 36-41°F. Vegenaise may remain unrefrigerated (up to room temperature) for 24 hours. However, it is recommended you store Vegenaise on the door of your refrigerator, or anywhere in the refrigerator away from the fan. It should never be frozen. If Vegenaise is stored too cold, the emulsion can break, and separation can occur.
Vegenaise is good until the Use By date printed on the side of the jar, whether opened or unopened.
- Shreds & Parmesan – If frozen within its shelf life, it can be used for up to six months past the Use By date.
- Made with Organic Soy Blocks – Shred first then freeze.
- Soy-Free Slices and Blocks – We don’t recommend freezing the soy-free Slices and Blocks as the texture can be compromised.
- Cream Cheese and Sour Cream – We don’t recommend freezing the Cream Cheese and Sour Cream as their texture can be compromised.
- Make sure you are using ICE cold water (at least as cold as 40°F or 4°C)
- Pour VeganEgg/water mixture into a non-stick pan large enough to form a thin layer (up to ½” thick max.)
- Make sure the pan is hot before adding the mixture. The VeganEgg should bubble up when it’s poured into the pan
- Stir the VeganEgg as soon as it hits the pan and then continue to stir intermittingly (around every minute). Do not over stir the VeganEgg; the mixture needs sustained contact with the heated pan to form the curds
- Cook it for 7-9 minutes. Curds can form quickly, but they need to cook for 7-9 minutes to ensure they firm up to an eggy texture.
When baking with VeganEgg, we recommend that you reduce the amount of water used for each VeganEgg in the recipe. These are general baking guidelines. Individual recipes may vary:
- If recipe calls for 1-2 ’eggs’, then use 5 Tbsp ice cold water per VeganEgg
- If recipe calls for 3+ ’eggs’, then use ¼ Cup ice cold water per VeganEgg