Garlic and Thyme Cheesy Spread!!!!!

OH MY GOSH - this is amazing!!! I would even go as far as saying that it is BETTER than real cheese spread!!! Made creamy by cashew nuts and cheesy by the nutritional yeast, this will definitely satisfy any gaping hole in your life that needs a creamy filling to close it up.

Ingredients

• 150g of raw, soaked and rinsed cashews 
• Around 100-150ml of water 
• 1/3 vegetable stock cube 
• 1/2 tsp of garlic granules 
• 1 1/2 tsp of dried thyme 
• 4tbs of nutritional yeast
• 1 tbs of olive oil 
• 1/2 tsp of salt 
• 1/2 tsp of black pepper 

Method 

1. In the blender put the soaked cashews and the water. Blend until completely smooth 
2. Then add all other ingredients (EXCEPT THE THYME) to the blender. Blast for 30 secs on high power. 
3. Mix in the thyme by hand and store in a jar in the fridge.  

Secretly Vegan Pesto

Having just come back from my holiday to Rome (sorry I had to go on a break from being Vegan!) I decided to recreate some of the extremely delicious Italian dishes I had but vegan style!

On arriving in Rome I was immediately in awe of all the beautiful buildings, no out of place block of flats or grey concrete office buildings like in London. Walking through the streets was like walking in the past, as the roads were made from smooth cobbles and the streets were so small and windy. Some of the churches and cathedrals were over 2000 years old but were still so impressive and fascinating!

BUT don't get me started on Italian food....!!! IT. WAS. DELICIOUS. Homemade fresh pasta, thick tomato sauces and strong herb flavours, I was in food heaven!! So as I have holiday blues and miss the city of food and history, I am going to immerse myself (and this blog) in trying to recreate the Italian dishes I had!

First up: Secretly Vegan Pesto - I say 'secretly' because I think this pesto tastes absolutely authentic! I even had taste testers (mainly my sister) who said that she gave it a 9 / 10 for taste and closeness to the real pesto (which is packed with cheese). The only reason she didn't give it a 10 / 10 is because she didn't think I put enough oil in it (but I like to keep mine low calorie and low oil so I will put two measurements on the recipe - one for those who don't want too much oil in theirs and others who want it more authentic). Another point to make about it is that I made mine in a bullet blender which made it quite smooth and mixed up, so if you want yours to also look even more authentic do it in a food processor.

Ingredients 

(Makes a small jar full)

• 2 large handfuls of fresh basil (I used mine from my garden) 
• 1 tbs of nutritional yeast 
• 50g of pine nuts  
• 1 1/2 tbs - 3tbs of olive oil 
• 1 handful of spinach  
• 1 clove of garlic  
• Salt and pepper to taste 

Method

1. Put all ingredients in a food processor (I did mine in a blender but I think it would work better in a food processor) 
2. Put on your favourite pasta or use this recipe for it! 

Homemade coconut butter

Now coconut butter is a very useful ingredient in vegan cooking as it can replace normal butter and has a rich and creamy coconut flavour. However it is quite expensive to buy! One jar of coconut butter is around £6 (350ml) - but homemade coconut butter can cost £3 (at most) to yield the same amount.
You will need a HIGH power blender (like the vitamix) - if you don't have one of these then... it might cost you a little more to make it!

Look how smooth and creamy it turns out! (It is slightly melted as it is summer time!) 

Ingredient (Only one!) 

• 400g of toasted coconut chips/ dried coconut 

Method 

1. Pour the coconut chips into a high power, high speed blender 
2. Blend on the top speed for around 5 mins - or until it looks creamy and liquidy and it is clear that the oil has been released. If it still looks too dry then you can always add around 1/2 a tbs of coconut oil but I honestly don't think it will need this 
3. SIDE NOTE: If you are using a food processor then it will take around 10mins to make on the highest power setting 

Smoothly Seasoned Guacamole

This guacamole is one of my best recipes (according to myself!), I have made it many times, and each time it has gotten better with more refining and adjusting.
I served this guacamole with my fiery chilli crackers which made a perfect snack.
At the moment I think it is at its best flavour (but if I change it then I will let you know). I have added one secret ingredient: coriander seeds (not so secret any more!) which give it a delicious flavour and make it taste more seasoned. (I don't know how many people read this blog - probably not many - but for any Americans out there coriander is cilantro).

Ingredients 

• 1 very ripe avocado 
• 2 & 1/2  tbs of lemon / lime juice (most guacamole recipes call for lime juice but I like lemon juice with it as well)
• 2tsp of coriander seeds 
• 1/2 tsp of ground coriander 
• Handful of fresh coriander (around a tbs of leaves)
• 1/2 tsp of salt 
• 1/2 tsp of pepper 
• 1/2 a chopped onion (red or white - red is sweeter)
• Optional: 1 -2 green chillis (for an extra kick!) 

Method

1. Put all ingredients in a blender/ food processor - blend until it is your desired texture (some like it real smooth and others like it chunky) 
2. Dish out and enjoy - this recipe keeps for around 2 days in the fridge 

Scrumptious Strawberry frosting (Raw Vegan)

This is my mother's favourite frosting of mine - she eats its by the spoon! It is both light and thick and creamy, and has a more fresh taste than store brought frosting (let alone a lot healthier and vegan!) It uses full fat coconut milk as the 'cream/ icing sugar' to give it the thickness. I served mine with my oat and coconut macaroon cookies, which makes a delicious desert!

If the coconut milk isn't very thick (make sure not to get light) then put in a bowl and leave in the fridge uncovered - DO NOT SHAKE BEFORE USING otherwise you won't get the thickest part.

Ingredients 

(makes a medium jar full)

• 200ml of full fat coconut milk - make sure it is the thick part that is usually at the top 
• 6 fresh strawberries (do not use more than this otherwise it won't be as thick) 
• 2 tbs of strawberry jam (I use St Dalfour strawberry jam which is both sugar free and absolutely delicious!)
• 2 packet of truvia or stevia / 2 - 3tbs of maple syrup or honey 
• 2 tbs of my fruit syrup 
• Optional: 1/2 tsp xanthan gum (this makes it smoother and thicker and helps to make the coconut milk combine )

Method

1. Put all ingredients into a high power blender like a vitamix or use a bullet blender 
2. Blend until completely smooth - using the xanthan gum will make it easier to combine the coconut milk 
3. Put the frosting in the freezer for around 2 hours and then blend again (this will make it even thicker)
4. Serve with whatever you like (for example my oat and coconut macaroon cookies) or eat by the spoon like my mum does!

Nutty for Chocolate Spread (Warning: Contains Nuts!!)

This delicious hazelnut spread is a perfect raw vegan substitute to Nutella (which is my favourite, favourite spread ever - next to this one of course!!) This is perfect to go on the Breakfast bites, brownies or whatever takes your fancy! Happy blending :)

Raw, Creamy and totally Addictive

(Makes 1 medium jar full)

Ingredients 

• 350g of raw hazelnuts (in or out of their shells) 
• 2.5 tbsp of raw cacao powder
• 2.5 tbsp of carob powder
• 1tbs vanilla extract 
• 50g xylitol 
• 1 packet of truvia/ NuNaturals stevia (or 1tbs white sugar)
• 2tsp of coconut oil 
• 1/4 tsp rock salt 
• 200ml - 250ml of oat dream milk (I used this) / unsweetened Almond milk 

Method 

1. Shell your hazelnuts (or buy them out of their shells, which will be less time consuming!)
2. Put your hazelnuts in a Vita-mix (or other food blender) and blend until pretty smooth and the hazelnuts have released their oil 
3. Add all the other ingredients and blend for around 3mins - or until the spread is completely smooth 
4. ENJOY!!! (or for those who won't sit and eat it out of the blender - store in a jar in the fridge for up to 1 week)

I absolutely love this spread and use it on everything! Add your own adaptions if you want - maybe you can use peanuts/ almonds/ cashew nuts instead to suit your tastebuds. Comment on your adaptions below!

(1 serving (around 1/20 of the recipe) = 156 kcal)