PREP + COOK TIME 15 MINUTES (+ STANDING) MAKES 3¾ CUPS (900G)
Moxarella is our vegan substitute for mozzarella.
½ cup (75g) raw cashews
½ cup (70g) macadamias
3 cups (750ml) filtered water
⅔ cup (100g) arrowroot
¼ cup (60ml) avocado oil (see notes)
¼ cup (25g) nutritional yeast flakes(see notes)
2 teaspoons sea salt flakes
2 tablespoons lemon juice
1 Place cashews in a small bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well.
Add cashews to a high-powered blender with remaining ingredients; blend until smooth.
2 Pour mixture into a medium saucepan. Cook, stirring, over medium heat for 9 minutes or until mixture becomes very thick and stretchy like melted pizza cheese.
3 Pour mixture into a 3 cup (750ml) container; cool. Cover with the lid; refrigerate.
Finely chop two small seeded fresh red chillies and two cloves of garlic. Pour 1 quantity moxarella into a medium bowl, fold in chilli and garlic.
Remove seeds from 60g sicilian olives; chop coarsely. Chop 1 tablespoon fresh rosemary leaves. Pour 1 quantity moxarella into a medium bowl, fold in olives and rosemary.
PREP TIME 5 MINUTES (+ STANDING) MAKES 2½ CUPS
Place 1 cup (150g) cashews and 1 cup (160g) whole blanched almonds in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain nuts; rinse under cold water, drain well. Blend nuts in a high-powered blender with 1 cup (250ml) water until it forms a yoghurt-like consistency. Store in an airtight container in the fridge for up to 1 week.
Make vegan yoghurt above, then stir in the pulp of 3 passionfruit.
Make vegan yoghurt above, using 1 cup (150g) cashews and 1 cup (120g) pecans. Blend or process 250g strawberries until smooth. Fold strawberry puree through yoghurt to create a swirled effect, then top with extra strawberries.
Avocado oil is very mild with a hint of a buttery, avocado taste. It is rich with vitamins. Also great in salad dressings.
Nutritional yeast flakes are a seasoning used to provide a moreish cheese-like umami taste. They are a complete protein and a good source of B vitamins. Available from health food stores and some supermarkets.
PREP TIME 10 MINUTES (+ STANDING) MAKES 2 CUPS
“Creamy homemade mayo that’s vegan friendly is so easy to make, you won’t look back! Our punchy flavour options make this mayo a great way to add flavour to all kinds of dishes.”
Fran Abdallaoui, Editor, AWW FOOD
Soak 1 cup (160g) whole blanched almonds for 4 hours; drain. Rinse under cold water; drain. Blend almonds with ½ cup (125ml) water until smooth.
Add 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and 1 teaspoon dijon mustard; blend until smooth and combined. Season to taste. With motor operating, add ½ cup (125ml) extra virgin olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month
Make everyday vegan mayo left; stir in 2 teaspoons wasabi paste or 1-2 teaspoons matcha powder. Serve with vegan sushi and other Asian inspired recipes.
Make everyday vegan mayo left; stir in 1 teaspoon smoked paprika, 2 teaspoons tomato paste, 1 clove crushed garlic and ¼ teaspoon dried chilli flakes. Serve with vegan burgers and anything that you’d like to add a little kick of smoky chilli flavour to.
Make everyday vegan mayo left; stir in ½ teaspoon ground turmeric, 2 tablespoons finely grated carrot, 2 tablespoons white miso and 1 tablespoon sesame oil. ■