CHEEKY CHEESE
‘This delicious and creamy plant based ‘cheese’ is very easy to make, but still requires time. I enjoy making this cheese from scratch, as nothing tastes better than home-made’
You’ll need:
500g Cashew Nuts (soaked overnight)
100ml Lemon Juice
3 Garlic cloves
3tbs Nutritional yeast
1tsp Uju Spice cooks salt
300ml Water
Here’s How:
1. Blend cashew nuts, lemon juice, garlic and water together into a thick smooth paste
2. Season with cook’s salt, nutritional yeast. Taste, making sure that everything is well balanced.
3. Transfer the cheese onto a muslin cloth, tying a not at the top.
4. Suspend the cheese over a colander, placed over a dish (to hold the water from the cheese)
5. Leave the cheese in the fridge for 12hrs or longer
6. Unroll the cheese and shape into 1 large ball or small balls, whichever you prefer
7. Chop up some fresh herbs or chives and roll the cheese into the herbs
8. Plate, topped with Uju Spice chilli cheeky pickle
9. Serve with crackers on a cheese platter
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UJU SPICE SEASONAL SALAD
‘This salad uses whatever fruit and veg that are in season’
You’ll need:
500g Heirloom tomatoes
Segments of 1 orange, grilled
100g mange tout
50g Vegan cheese balls or feta
Handful microgreens
Dressing:
1`tbs Cooks salt
50ml White wine Vinegar
80ml Olive oil
1t tsp Honey
1 garlic clove chopped
Here’s how:
1. On a platter, arrange your fruit and veg.
2. Place all your dressing ingredients in a jar and shake to mix
3. Drizzle the dressing over the salad
4. Top with microgreens
5. Serve
