Plant based platter

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​A plant based alternative to crackers and cheese and a mayonnaise recipe that is perfect for dips.

Ingredients: "Egg" salad mayonnaise.

•  1 1/2 cup cashew (soaked and drained)
• 3/4  cup water
• 1 tbsp lemon juice
• 1/2 tbsp turmeric
• 1 1/2 cloves of garlic
• 3/4 tsp salt
• 1 cup mushrooms (diced small)

Method:

1. Place all the ingredients except the mushrooms into your blender and blend until smooth and creamy.
2. Stir in the diced mushrooms.

Ingredients : Cashew cheese roulade:

• 2 cups cashews (soaked and drained)
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp probiotics powder
• 1 tbsp nutritional yeast
• 2 -3 tbsp mixed herbs

Method:

1. Add the cashew nuts, lemon juice and water into the blender until smooth and creamy add extra water if necessary. 
2. Add the probiotic powder, blend well.
3. Pour into a lidded glass bowl or jar and leave to sit at room temperature for 12 - 24 hours (check after 12 hours if has a tangy taste then proceed to next step if not leave for longer, up to 24 hours.
4. Place your mixture into several layers of cheesecloth, wrap the cheesecloth securely around the cheese and twist into a tight ball, flatten it to make a round.
5. Place in a colander or large strainer, place a couple of plates or a bowl filled with water on top ( this will press the cheese and cause extra moisture to drain out, approx 4 hours).
6. Once drained mix in the nutritional yeast and salt and stir well.
7. Spread the cheese on a piece of parchment paper, spread the herbs on top and roll into a log shape.
8. Place into the fridge to set (overnight works best). 

Ingredients: Pizza crackers

• 1 cup buckwheat (ground)
• 1 cup flaxseeds (ground)
• 1/2 cup almonds (ground)
• 1/2 cup sun dried tomatoes (soaked for 1 hour, drained and rinsed)
• 2 tbsp Italian mixed herbs ( can use 1x tbsp basil, 2 tsp oregano)
• 1 cup water
• 1 tsp garlic
• 1 tsp onion
• 1 tsp salt

Method:

1. Combine all ingredients into a bowl and mix well so it forms a thick dough like mixture
2. Spread out onto a dehydrator sheet (or 2)
3. Dehydrate at 118F (48C) for 3 hours, turn over and dehydrate for a further 2-3 hours.

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Check out other great recipes on the recipes page or on our YouTube channel.

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