Tahini Tofu Terrine

Tahini Tofu Terrine
Gently flavoured and with a nice texture almost as Boursin cheese, this is great to have as a nibble, or make a sandwich with it. This recipe makes 2 smaller terrines, so divide in 2 if you only want 1.
Prepared by:
Cuisine: vegan
Recipe type: snack, sandwich filling
Prep time: 
Total time: 
You need
  • 1 block of organic firm tofu (300gr)
  • 1 tbsp nutritional yeast
  • 1 tbsp vegetable stock powder
  • ¼ tsp black salt
  • 1 tbsp tahini
  • 1 clove of garlic, minced (or more, taste as you go)
  • ½ cup almond milk
  • ½ cup water
  • 8 tsp agar agar powder
To do
  1. in your food processor, blend the tofu, yeast, stock powder, salt, tahini and garlic
  2. while blending, pour in oil
  3. taste! At this point you can easily tweak flavours. Add herbs or spices, salt, pepper to taste
  4. pour the milk and water into a small sauce pan, and add agar agar powder
  5. (have your plastic or silicon containers ready for the next step)
  6. heat liquid, and as soon as you see it thicken, add to the tofu mixture to the running machine
  7. blend well and pour in containers
  8. gently drop the containers on your bench top to make the mixture fill them up neatly
  9. place in fridge and give a few hours to solidify nicely, then pop out of mould
Eat on toast or with crackers, or use in salads.


Garlic & Thyme Cheeze

Garlic & Thyme Cheeze
It doesn't have to be cheese! Nut cheese may never taste like real cheese - it just isn't that oily - but it looks great, it tastes great, it slices, cubes and it melts! Pretty good! :-),
Prepared by:
Cuisine: vegan
Recipe type: cheeze, vegan alternatives
Prep time: 
Total time: 
You need
  • 1 cup + 2 tbsp of cashews
  • 3 tsp of garlic powder
  • 3 tsp of onion flakes
  • 1¼ tsp Himalayan rock salt
  • 2 tbsp of fresh thyme leaves (or 1 of dried thyme)
  • 1 tsp turmeric
  • 1 tbsp of nutritional yeast
  • 8 tsp agar agar powder
  • 1 tbsp lemon juice
  • 1 tbsp of miso (preferably light miso)
  • 1¾ cup of non-dairy milk (I used a combination of rice milk and almond milk)
  • ¼ cup of rice bran oil (or other oil you prefer)
To do
  1. grind the nuts in the small bowl of your food processor till fine
  2. add garlic, onion flakes, salt, thyme, turmeric and nutritional yeast
  3. in a small sauce pan, bring the milk with the agar to the boil, making sure all the agar is dissolved
  4. with the machine running, pour the agar mixture into the bowl
  5. add lemon juice, miso and slowly pour oil in
  6. let run till all nice and smooth
  7. pour into plastic or silicon container and place in fridge for about 4 hours
  8. take out of mould and that's it 🙂
Keep in fridge, it will stay fine for weeks. It melts, so you can use it on pizzas, for toasties, stir it into your pasta dishes, ahh... anything 🙂


Tarragon & Chives Cheeze

Tarragon & Chives Cheeze
What I love about nut cheeze, is that you can easily make it at home, flavour it any way you like, and of course that there were no cows involved 🙂 This cheeze isn't as oily as real cheese, but it tastes good and it is pretty healthy.
Prepared by:
Cuisine: vegan
Recipe type: cheeze
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 table spoons of pine nuts (you can also stick with cashew nuts)
  • ¼ cup nutritional yeast
  • 3 tspns onion powder
  • 1 teaspoon Himalayan rock salt
  • 4 tspns garlic powder
  • 1+3/4 cups plain unsweetened oat or other non dairy milk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives - lots
  • Dried or fresh tarragon - lots (otherwise the flavour won't get through), I put in least 3 tbsp of dried tarragon, but you can start with less and taste the mixture
  • Curry powder, as much as you like (again, taste the mixture)
To do
  1. lightly oil a suitable container or ramekin (I use plastic containers and don't need to oil)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder. Pulse a few more times to blend in the spices.
  4. combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for a few minutes, stirring occasionally, until the agar is dissolved.
  5. with the food processor running, gradually pour the milk mixture through the feed tube and into the nut mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using).
  6. transfer the mixture to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin, or wriggle your container.


‘Smoked Salmon’ Paté

'Smoked Salmon' Paté
Well, there definitely is something fishy about this paté! It was a lucky shot, to be honest, but I was pretty surprised it indeed tastes like smoked salmon... and I wasn't even aiming for it! But there you go 🙂
Prepared by:
Cuisine: vegan
Recipe type: condiments
Prep time: 
Total time: 
You need
  • 1 cup pine nuts
  • 2 cups hemp milk (I guess you can use other non dairy milk, but flavour may slightly change)
  • ⅛ cup agar agar powder (or ¼ cup for flakes)
  • 2 tbsp vegetable broth powder
  • 1 tbsp smoked paprika powder
  • 1.5 tsp minced garlic
  • 1 tsp Himalayan Rock salt
  • 2 pinches of chilli powder
  • ½ tsp of liquid smoke
  • a little oil to grease your bowl, in case you don't use plastic or silicon
To do
  1. add pine nuts, paprika powder, garlic, salt, chilli powder and liquid smoke to the small bowl of your kitchen machine (with a blade) and run it till the mixture is nice and fine.
  2. in a small sauce pan, heat the hemp milk with stock powder and the agar agar powder and bring to the boil, stirring regularly
  3. when dissolved, add the liquid agar mix to the running kitchen machine, and let run for a few minutes. You want the mixture to be completely smooth
  4. when done, pour in 2 small, greased bowls or ramekins, or 1 bigger one.
  5. put in fridge and let set and rest for a few hours
  6. when set, turn upside down on a small plate and done! You may have to slide a knife along side the edges for the paté to come out.
Done. Keep in fridge, and eat on toast, biccies, raw veggies, whatever you like 🙂