Thanks so much! FWIW, I tried the recipe I have bookmarked for salad cream and wasn't thrilled with it - kind of bland and not at all salad cream-like in a side-by-side test (all in the name of not wasting an open bottle that was lurking in the fridge). I added a lot more seasonings (mustard/ACV) and threw in some kala namak and a few days later it's not bad as a standalone dressing when I'm not doing a comparison. If you end up developing a recipe, I would say it needs just that little bit of eggy flavour from the kala namak and more vinegar/sweetness than expected!

Thank you! Field Roast Chao Cheese slices (the yellow coloured one) and Branston sandwiches are really good. It's good with veggie pate in a sandwich too.

I haven't been told it makes a difference, so just order from wherever is most convenient. I believe it's currently on sale on Amazon.com. The U.S Costco has it for a really great price at the moment too.

Question - I see lots of places I could order your book. Are there any particular vendors that are better to support for authors like yourself, vs just grabbing it from Amazon or B&N? Thanks!

Definitely going to check out your book! Excited to hopefully find things I can feed my parents next time they visit, as they don't always care for American cuisine. There's a recipe I have saved for a wfpb salad cream-esque dressing (using silken tofu), but I haven't tried it and I don't have a source. I keep meaning to give it a go and see if it gives me the taste I'm looking for. M&D brought me a big jar of Branston last year when I was still eating cheese, but now I don't know what to put it on :D

OMG Heinz salad cream!!! I loved it. I wonder if I can recreate it? I'm not even sure I remember what it tastes like now. We can buy it here but it has egg powder in it so I can't eat it to remember. I was planning a mayonnaise type recipe so I might have a try then.
And I totally get you as a Brit living in Canada. It's hard. Marmite and Branston Pickle are the things I miss most.
My cookbook (Vegan Comfort Cooking) actually has quite a lot of English style recipes in it. Victoria sponge, hot pot, rice pud, Bakewell tart, Full English Frittata, stew and dumplings, more too but I don't have it in front of me and can't remember. You might enjoy it!

Brilliant, thanks! Also, massive thanks for the section on English-style recipes. I'm an expat from Gloucestershire to the US and I miss so many comfort foods from home. Mum and dad bring me Red Cross Parcels when they visit, but I really want to be able to make some unprocessed versions of the things I crave when I'm homesick. It was your recipe for Yorkshires that brought me to your blog just recently. Can't wait to try them!! Any plans for a Salad Cream recipe?

I'm sorry Donna. I obviously forgot to add that little bit to the notes. I just amended them. Here's what I added to save you going back "To make the vinaigrette oil-free you can simply omit the oil, or you can replace it with aquafaba (liquid from a can of chickpeas) to get a similar "clingy" effect. If you use aquafaba you will likely need to add less salt. Taste to check seasoning and add a little if necessary. "