toppings-cream-cheese-bagel

This plant-based cream cheese is going to be a favourite, whether you’re vegan or not. Many of us are looking for ways to change towards a more plant-based diet, and cheese always seems a kind of stumbling block.

vegan-bagel

Of course we’re lucky in South Africa, with vegan cheese suppliers (Irene’s Gourmet, Urban Vegan, and Fauxmage to name a few) that are flourishing and offer a wide range. At the same time, it’s easy to get creative in the kitchen, and make your own fresh cream cheese, completely dairy free.

cashew-cream-cheese

Cashews are fantastic for creating a subtle nutty flavour and creamy texture. It creates the perfect base for a variety of toppings on your bagels to create a festive breakfast or lunch table.

ingredients-vegan-cream-cheese

The narrow base of the 2 litre jug that is used here works perfect for blending this type of recipes (spreads, hummus, nut butter, etc), creating a smooth texture. The silicon spatula is a super handy tool to scoop everything out of the jug into the jar, no wonder we’ve listed is as one of our favourite accessories!  

 

INGREDIENTS :

  • 1 ½ cups raw cashews
  • 2 Tbsp coconut yoghurt (optional)
  • 2 Tbsp nutritional yeast
  • 1 tsp. salt
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp coconut oil, melted

Optional :

  • 1 tsp onion powder
  • 1 tsp chopped chives

 

METHOD :

  1. Soak the cashew for 4+ hours in cold water or 1 hour in boiling water.
  2. Drain the water and transfer the cashews to the blender and add the rest of the ingredients. Blend until smooth and add more salt or nutritional yeast if needed.
  3. Scoop the cream cheese into a jar and store in the fridge for up to a week.

Enjoy with bagels (try this Vegan Paleo Bagel recipe to make your own!), crudités and sandwiches.

 

This recipe was made with the OmniBlend I - 2ltr Pro.

low-carb-hummus

This low-carb variant on traditional hummus uses roasted cauliflower instead of chickpeas, reducing the number of carbs significantly and making it keto and Banting friendly. Most importantly, because of the quick roast, the cauliflower is full of flavour maintaining its firm texture, which creates a delicious spread to serve with pita, or on a club sandwich.

This Roasted Cauliflower and Macadamia Hummus works great on a party platter, or as part of a family brunch for Easter. Serve it in a little clay pot, and stick the carrots in. Just make sure that the Easter Bunny doesn’t catch sight of it before the family is seated ;)

Ingredients :

  • 1 head cauliflower
  • 1 Tbsp coconut oil ( sub with olive oil)
  • Salt & pepper
  • 1/3 cup raw macadamia
  • 1/8 cup nutritional yeast (available from Faithful to Nature)
  • 1 garlic clove, crushed
  • 3 Tbsp parsley
  • Juice of ½ a lemon
  • 2 Tbsp olive oil
  • Optional : Activated buckwheat groats & baby carrots to serve

Method:

  1. Preheat the oven to 200 and line a baking tray.
  2. In a big bowl break the cauliflower head into florets and add 1 tablespoon coconut oil, salt and pepper. Give it a quick toss before spreading it out even onto the lined baking tray. Roast for 20-25 minutes until cauliflower is soft but not watery. In the last 10 minutes add the macadamia nuts to the cauliflower.
  3. Once the cauliflower is cooked and macadamia lightly roasted add it to the blender including the rest of the remaining ingredients (except carrots & buckwheat). Blend until it reaches a smooth consistency, using the tamper through the lid.
  4. Transfer to a small clay pot and add the carrots.

easter-brunch-hummus

Recipe and artwork by Angelique of The Good Roots. For this recipe Anqelique used the OmniBlend I – 2ltr Pro. Aside from it being a powerful blender for smoothies and smoothie bowls, the narrow base of the jug works well for recipes like hummus, nut butter, and pesto and it’s suited for grinding dry ingredients too. The OmniBlend I has a turndial for variable speed control, as well as a pulse, making this model the blender of choice for homeuse and restaurant kitchens.

pumpkin-seed-butter-recipe

Pumpkin seed butter is increasingly popular as an excellent source of plant-based protein that helps you to avoid nut allergens. This seed butter is a great alternative for those who suffer from nut allergies and anyone who loves to mix things up a bit! Use in your smoothies, drizzle on your bowls, or simply spread on toast or a rice cake.

Seed butters are a growing trend in terms of natural foods, especially with the growing demand for plant-based protein. Pumpkin seeds for example, are one of the best plant-food sources of iron, a great source of zinc, magnesium, phosphorus, healthy fats, protein and fiber. Two tablespoons of pumpkin butter can provide up to 10 grams of protein. Best part about turning your seeds into a butter is that it makes the nutrients easier for your body to absorb.

Pumpkin seed butter is buttery, nut-free and super easy to make yourself. All you need is a high-speed blender to handle all the work. It’s great for blending into smoothies, thicken savory plant-based soups or just to spread on a cracker.

Ingredients:

  • 2 C Pumpkin seeds
  • 1 Tbsp Olive oil
  • Any flavorings you love!
  •  

    Directions:

    Add the pumpkin seeds and half of the olive oil to your Omniblend jug. The 2ltr jug works best for butters, as it has a narrow base.

    Secure the lid and remove the cap from the lid, to insert the tamper. Start blending from low to high. Use the tamper to push into the corners to move the seeds into the blades, and continue to blend, scraping the sides of the container with the tamper from time to time. Blend at high speed so that the motor can do the work for you.

    Blend until the pumpkin seed butter is mostly smooth, then slowly add the remaining olive oil a little at a time to reach your desired consistency.

    Pulse in your favorite flavorings like salt, honey or cacao at this stage if you want to spruce up your butter. Use a spatula to transfer the pumpkin seed butter to a glass container. Seal and store in your pantry or fridge.

    Try our Sunflower Seed Butter too! 

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