I have been experimenting a lot with vegan cheeses and this one is my absolute favourite! I made a version of it for Christmas using thyme and dried cranberries but this smoky version is my current favourite!
You can buy liquid smoke but I actually use my own smoky marinade leftover from home smoking mushrooms or aubergines, its so intensely smoky but liquid smoke works just as well.

You can replace the liquid smoke with lemon juice and add some lovely fresh herbs like thyme or oregano for a lovely light summery creamy cheese.

This is just so good, it doesn't last long in our house and is perfect served with sourdough crackers or slathered on a freshly baked sourdough with some sliced tomatoes, basil and a drizzle of balsamic vinegar! It also makes a lovely filling for a baked sweet potato!

If you forget to soak the cashews overnight you can boil them in water for 10 mins to soften them, just drain them before you use them!

You can also shape the cheese into a log shape, or a round shape once it has firmed up. Then get all creative by rolling it in herbs, chopped nuts or a spice blend!

White miso paste adds a fabulous umami flavour and makes this taste like actual cheese, its fermented and makes a real difference to the taste. You can buy it in Waitrose, Tesco and online.

Ingredients

• 1 cup cashew nuts, soaked in cold water overnight
• 2 tablespoons liquid smoke or 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons coconut oil, melted
• 2 teaspoons white miso paste
• 1 clove garlic of garlic, fermented garlic or 1/2 tsp garlic powder
• 1/2 teaspoon salt
• zaatar spice blend, fresh herbs, chopped nuts or lemon zest to coat

 
Method
Simply add the drained cashew nuts, lemon juice, nutritional yeast flakes, coconut oil, miso paste, garlic, liquid smoke and salt to a blender and blitz until smooth.
Line a small bowl with cling film
Scoop the cheese mix into the bowl, gather the sides of cling film around the cheese and twist to make a ball shape.
Chill in the fridge for a few hours, until firm.
Remove the cling film, then roll the cheese into a log shape and coat with dried herbs, fresh herbs or chopped nuts.
This cheese will keep for around 5 days in the fridge.

This is one of my favourite dips. It’s just delicious and packed with health promoting ingredients! The addition of fermented garlic adds a healthy dose of probiotics, walnuts and extra virgin olive oil supply omega 3, tahini adds calcium and magnesium and beetroot contains nitrates which relax the blood vessels, reducing blood pressure and increasing blood flow to the brain!

This dip is great with raw veggies, on a baked sweet potato, in a wrap, sandwich or with oatcakes! I have yet to meet anyone who doesn’t like it and it’s such a fabulous colour!!


Ingredients

• Pack of vacuum packed beetroot (250 to 300g)
• ½ cup walnuts
• 1 tablespoon tahini
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic or fermented garlic
• sea salt to taste

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Simply add all the ingredients to a blender or food processor and blitz until blended. A hand held stick blender works well too! Transfer to the fridge and enjoy!!

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This is an all year round delicious chutney, you can replace the cranberries with raisins or sultanas.
This isn’t a fermented chutney but it contains red onions, apple and garlic which are prebiotic
ingredients so that’s good enough for me!

Makes one medium sized jar, it’s very easy to double up to make extra for gifts!

Ingredients

•  2 medium red onions, sliced
•  1 green apple, diced
•  2 cloves of garlic, finely chopped
•  1 small chunk of ginger, finely chopped
•  1 bay leaf
•  2 tbsp balsamic vinegar
•  ⅓ cup dried cranberries
•  ⅓ cup brown sugar
•  1 tsp mixed spice
•  1 tsp chilli flakes (more if you like spicy)
•  Salt and pepper to taste

Method
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1. Saute the onion in 1 tbsp oil on medium heat until soft, around 10 minutes.
2. Add all the other ingredients and cook for around 5 minutes on medium heat.
3. Reduce, cover the pan and simmer for around 15 minutes until the apple is soft.
4. Taste and adjust seasoning. Leave to cool then place in a clean glass jar. It will keep for a
good few weeks in the fridge.

This is a delicious relish, great with a cheese board or as a topping for yoghurt!
It’s also fab mixed with some cream cheese or kefir cheese as a dip.

If you have either kombucha or water kefir then add a tablespoon or 2 to bring extra probiotics to the party!
If not then this relish will ferment nicely with just the salt or if you want to eat it straight away then that is also fine, it just won’t have active probiotics benefits!

It’s always good to have options! This is packed with vitamins, minerals, antioxidants and omega 3 fats so it will benefit your health however you decide to make it.


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If you want to join me on some of my  Workshops to learn how to do you own kombucha or Kefir  drinks/cheese to improve your health easily just click here.



Ingredients
Makes a 500ml jar

•  2 cups fresh/frozen cranberries (225g)
• ½ cup pecans lightly toasted (50g)
•  1 large orange, zest and juice
•  ½ cup dried cranberries (55g)
•  1 tsp cinnamon
•  ½ tsp allspice
•  2 cloves
•  4 tablespoons coconut or brown sugar
•  1 tsp sea salt
•  1 tsp freshly grated ginger
•  2 tablespoons kombucha or water kefir (optional)

Method
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1. Add everything to a food processor and pulse to a coarse paste
2. Taste and adjust flavourings
3. Pack tightly into a 500ml jar and cover with a circle of greaseproof paper
4. Leave an inch of headspace in the jar
5. Ferment at room temp for 5 to 7 days
6. Should taste sour with a bit of sweetness in the background
7. Move to the fridge and use within 2 months