Cultured Macadamia & Cashew Cheese w Fresh Herbs & Black Salt

Cultured Macadamia & Cashew Cheese w Fresh Herbs & Black Salt
This is a delicious cream cheese, and the great thing is, like with all nut cheeses, that you can tweak flavours exactly as you like. In this recipe, the dill and black salt are fantastic together. It's not complicated at all, but you do need to plan it a little bit. If you don't fancy the taste of black salt, then leave it out and replace with Himalyan rock salt.
Prepared by:
Cuisine: vegan
Recipe type: cheese substitute
Prep time: 
Total time: 
You need
  • 1 cup unsalted macadamia nuts
  • 1 cup raw cashew nuts
  • contents of 3 probiotic capsules
  • ¾ cup filtered water
  • 2 tbsp finely chopped fresh dill
  • 8 leaves mint, chopped finely
  • 1.5 cloves of garlic (rather small)
  • ¾ tsp black salt
  • 1 tbsp nutritional yeast
  • dried dill and dukkah to roll onto the cheese (I used a sweetish dukkah with rose leaves), or use toasted sesame seeds with any spices you like
To do
  1. soak the nuts overnight
  2. rinse and put them in the blender with the probiotics and water
  3. run till completely smooth
  4. line a sieve with a double cheese cloth, scrape the mixture onto the cloth, fold cloth over the top
  5. place sieve on top of a bowl, and place a weight on top of the cheese as to press the fluids out. (I used first a flat lid, and put a pan with water on top)
  6. when time passes and leaking has stopped, increase weight
  7. let sit for 36 up to 48 hours
  8. then, put the cheese in a bowl and add all other ingredients, or any flavours you like
  9. line a mould or container or bowl with plastic, and press cheese in mould
  10. transfer to fridge for a day to set (overnight is easy)
  11. then roll through the dried herbs & dukkah


Lasagna Rolls w Walnuts in Tomato Sauce

Lasagna Rolls w Walnuts in Tomato Sauce
Just another - but fun - way of presenting lasagna; roll up the sheets with a filling you like. Mine are never the same 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2-3
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 5-6 wholemeal spelt lasagna sheets (or wheat, if you prefer)
  • ½ zucchini, sliced in long pieces
  • ½ large red capsicum, also sliced in long pieces
  • 2 slices of vegan cheese per roll
  • a few spinach leaves per roll
  • 1 small to medium onion, sliced
  • fresh basil leaves, a small bunch (or as much as you like, really)
  • 2 or 3 walnuts per roll, chopped
  • about 2 cups of tomato sauce (to make: chop 10 ripe tomatoes, place in a large pan with a dash of olive oil, and cook till all nice and soft, then blend quickly or look here), with a few cloves of minced garlic stirred through
  • grated vegan cheese to cover (about 1.5 cup, loose)
  • 2 tbsp of vegan mayo/aioli or 1 tbsp of oil to oil the oven dish
  • a good squirt of tofu mayo or aioli for topping
To do
  1. preheat oven to 200C
  2. cook your lasagna sheets in a large pot
  3. while they are cooking, slice the veggies and grate the cheese
  4. when done, rinse the lasagna sheets and one by one, on a plate or any non-sticky surface, place 2 slices of vegan cheese on the end away from you, and on the end close to you arrange the veggies and walnuts
  5. roll up and place in oven dish
  6. when all are done, pour tomato sauce over the top so all rolls are covered, then top with grated cheese
  7. place in oven and bake for 35 minutes
  8. place portions on plates, dress with some aioli and serve 🙂


Cheeze & Dill Potato Bake

Cheeze & Dill Potato Bake
It's easy to make a potato bake, even a vegan one. And if you slice the potatoes by hand, layering goes pretty fast (food processors do a great job, but the slices are so thin, you're layering forever) 🙂
Prepared by:
Cuisine: vegan
Recipe type: potatoes, side
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 700 gr potatoes, sliced in 1-2mm slices
  • Dill, preferably fresh
  • salt & pepper
  • 1 tbsp of veggie stock powder
  • garlic powder, plenty (or fresh garlic, I was just lazy)
  • ½ cup plus 2-3 tbsp of hemp milk (or a similarly creamy milk)
  • 1 log of Cheezly cheese (I used Blue Cheese), grated
  • ½ large onion, sliced
  • (gluten free) bread crumbs, enough to cover the top layer liberally
To do
  1. preheat oven to 200C
  2. spray or brush your oven dish with oil
  3. arrange the slices, slightly overlapping, covering the bottom
  4. add slices of onion and grated cheeze
  5. tear dill leafs on top, then a good sprinkle of garlic powder, stock powder, pepper and a little salt
  6. then start again; potatoes, onion, etc...
  7. finish the last layer with cheeze, a generous sprinkle of garlic powder and some salt, and then a layer of bread crumbs
  8. cover with foil, bake for 45 min, check if cooked (should be), then take foil off and bake for another 15 minutes or till nice and brown


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.


Witlof Salad w Pear, Sesame & vegan Cheeze

Witlof Salad w Pear, Sesame & vegan Cheeze

Witlof Salad w Pear, Sesame & vegan Cheeze


Not a complicated dish but lovely flavours 🙂

You need (for 2 portions:
◊     1 witlof
◊     1 pear
◊     some vegan cheeze (store bought or homemade)
◊     a small hand full of walnuts (mine are activated)
◊     1 tbsp sesame seeds (I used black seeds)
◊     a dash of olive oil
◊     a little bit of toasted sesame oil
◊     balsamico
◊     pepper

Just arrange all solids on a plate, and sprinkle oils and balsamic on top, grind some pepper over the dish, and Bob’s your uncle!