Recipes Archive

Afternoon tea

Poached fish with crispy jacket potatoes

1 hour 50 minutes

Mediterranean

Rooz il faifal (rice with vermicelli noodles)

30 minutes

Beverage recipes

Chipotle cashew cheese

5 minutes

Chipotle cashew cheese

Difficulty Easy

Cooking Time 5 minutes

Ingredients

235 g raw cashews, soaked for at least 2 hours in cold water
¼ cup apple cider vinegar
2 T lime juice
3 T nutritional yeast
1 t salt
½ t ground cumin
2 chipotles in adobo

Method

1. Blend all of the ingredients in a blender along with 2 tablespoons water. You may have to stop the blender every 10 seconds or so and give the mix a bit of a stir to help move it around. Add extra water, 1 tablespoon at a time, and blend for at least 2 minutes or until the mixture is completely smooth or to your desired consistency (see note).

2. Transfer to a bowl and refrigerate until the cheese has firmed up and chilled completely.

Cook's note:For a more spreadable, cream cheese-like texture, add up to 6 tablespoons water. For a firmer cheese, use as little extra water as possible.

This recipe is extracted with permission from Eat Vegan by Smith and Daughters’ owners Shannon Martinez and Mo Wyse. It’s published by Hardie Grant Books.
Photography: Bonnie Savage

Find more vegan recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Oat crunchies

Fatima Sydow’s milk tart

Yellowtail kedgeree

The world’s best slap chips

Kulfi

Vietnamese egg coffee

The bee’s knees

Poached fish with crispy jacket potatoes

Rooz il faifal (rice with vermicelli noodles)

The French martini

Kale and leek bake

Chipotle cashew cheese

Chipotle cashew cheese

Ingredients

Method