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These vegan cheesecake bars are rich, creamy, delicious and so easy to prepare. They make the perfect dessert for a weekend treat! The trick is in soaking the cashews to get that creamy cheese cake texture. From there you can play around with different flavours, we topped our cheesecake with date syrup (which is easy to make yourself, following this recipe), walnuts and chocolate. Tastes like a cheese cakey snickers bar, yum!

Ingredients:

Crust

Filling

Toppings

Soak the cashews in hot water for 1 hour, then drain thoroughly.

For the crust, add dates, walnuts, oats and coconut flakes to the jug, pulse a few times until well combined and crumbly.

Line a loaf pan with parchment paper. Transfer crust layer to loaf pan and press down into an even layer, place in the freezer to set.

For the filling, add soaked cashews, maple syrup, coconut milk, coconut oil, vanilla essence, lemon juice and salt to the jug. Blend on high until creamy and smooth.

Pour the filling over the crust, drizzle with date syrup and sprinkle chopped walnuts on top. Freeze until completely set and firm.

To serve, thaw briefly and drizzle the dark chocolate over the cheesecake, slice into bars. Enjoy immediately. Store leftovers in the freezer.

These bars were made using the OmniBlend I - 2ltr Pro. The shape of the 2ltr jug make it well-suited to grind dry ingredients, and blend textures like the cashew 'cheese' batter.

Kickstart your day with this Coffee Smoothie Bowl! Not just deliciously creamy, but filling too. We used frozen cauliflower, which gives it that extra creamy texture and Wazoogles Superfood Kungfu Coffee protein blend with a cinnamon kick. Each scoop is equivalent to 1/2 cup of coffee and it's packed with nutrients that assist in providing sustained energy. Perfect breakfast option!

Ingredients:

• 1 Frozen Banana
• 3/4 C Frozen Cauliflower
• 1/3 C Coconut Milk
• 1 Tbsp Peanut Butter
• 1 Heaped Scoop of Wazoogles Kungfu Coffee protein blend
• 1 Tsp Honey (to taste)

Add all the ingredients to your OmniBlend jug, blend until smooth, using the tamper. Scoop in a bowl and top with favourite toppings.🌈 We used banana slices, coconut flakes, Wazoogles trail mix & peanut butter drizzle.

This bowl was made using the OmniBlend I - 2ltr Pro. The narrow base jug is recommended for blending thick and creamy bowls.

These zesty pumpkin seed bites are about to become your favourite snack! They literally taste like little cake popsicles, soft melt in your mouth pumpkin goodness & just the right amount of sweetness. With a hint of zesty orange flavour and a slight kick from the matcha powder for a great energy boost!

Ingredients:

For coating:

Desiccated coconut (you can grind coconut flakes for the same texture) and orange zest.

Directions:

Add the cashews and pumpkin seeds to your OmniBlend jug & pulse into fine crumbs. Add the rest of the ingredients and blend until well combined.
Use a tablespoon to scoop the mixture and roll into balls.

Roll each ball in a mixture of coconut and orange zest and place the balls in the fridge for half an hour to set and enjoy!

For this recipe we used the OmniBlend I - 2ltr Pro. Both the OmniBlend I and V have a pulse function for a quick chop. This function is ideal for grinding nuts: simply pulse a few times until you've reached the desired consistency. For grinding nuts and seeds to a flour, blend on high speed. The 2ltr jug is recommended for this use as it has a narrow base, which is ideal for grinding dry ingredients.

Treat your family and friends to this moist sticky toffee pudding for a Christmas in July, or as a dinner party dessert. You’d think you need butter and sugar for a really moreish sticky toffee pudding, but we put this vegan version to the test, and it’s a definite crowd pleaser! It’s topped with an amazing rich toffee sauce, which is almost too easy to make.

Ingredients:

Toffee Sauce

Directions:

Stir bicarb of soda into the coffee, and pour over the dates. The bicarb of soda creates a richer sweeter flavour of the dates, giving a deeper caramel flavour to the cake, so it’s worth adding it! Leave to soak for 30 minutes, then add the mixture to the OmniBlend jug.

Preheat the oven to 180C.

Add the cashew butter, apple cider vinegar, and vanilla to the jug with the date coffee mixture. Blend briefly to make sure you keep some texture in the dates.

Add the coconut flour, corn starch, and salt. Blend while using the tamper through the lid to combine all ingredients.

Transfer to an oiled cake pan. Bake for 30 minutes or until the centre feels firm to the touch.

Remove from the oven, cool for 10-15 minutes, and then remove from the pan.

For the toffee sauce, add all ingredients to the jug of your OmniBlend, and blend until super smooth. Pour the sauce of the pudding right before serving.

Enjoy!

For this recipe we used the OmniBlend I - 2ltr Pro

Cashew nut butter is a great ingredient for creamy smoothies, or simply on toast or drizzled over a smoothie bowl. With an OmniBlend blender it's easy to blend your own butter from scratch, making sure you always have a fresh butter ready for use, without any additives and preservatives.

Ingredients:

• 2 C Cashew Nuts
• 2 Tbsp Coconut Oil
• Pinch of salt (to taste)

Directions:

Roast the cashews on 180C for about 5 minutes, until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug. The 2 liter jug works best for blending nut butters, as it has a narrow base. Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter, and add salt to taste.

Nourishing quick treat, and perfect for breakfast or in-between snack! If you’re a fan of the traditional jam squares then you’ll love this fool-proof recipe with no baking involved. Perfect for Sunday night meal-prepping to have healthy snacks ready to go for the week.

Ingredients (makes 8-10 squares):

Directions:

First thaw the blueberries when using frozen. Frozen berries are easily blended, however the mixture will be crumbly and as you don't want to add further liquid you'll want the berries to release their moisture. Add the blueberries, honey and chia seeds to your jug and pulse until just blended. Place in the fridge for 30 minutes to set (the chia will absorb the moisture and create a thick jam). 

For the base, add oats, dates, coconut flakes, chia seeds, honey and salt to the jug, and blend/pulse a few times until well combined. 

Line a loaf pan with parchment paper. Transfer oat layer to loaf pan and press down into an even layer. Set aside.

In a small microwave-safe bowl, melt the chocolate in 30 second intervals until melted and smooth. Pour over top the oat layer and spread out evenly.

Pour the chia seed blueberry jam mixture on top of the chocolate layer and spread out evenly. Freeze for about 2 hours until firm.

Let it defrost for about 10 minutes after removing it from the freezer and then cut into small squares. Leftovers should be kept in the freezer.

Mostly wholesome ingredients, and oh so delicious!

For this recipe we used the OmniBlend V - 2ltr Pro. This model has a pulse function, and for dry ingredients and spreads like this jam, the narrow base of the 2 litre jug works best.

These delicious and gluten-free Banana Oats Flapjacks are great as a lazy Sunday morning breakfast and  a post workout snack the like. They’re super easy to prepare, and you can top them with honey, maple syrup, berry coulis, or drizzle with chocolate sauce.

Blitz the oats in your OmniBlend to grind a fine oat flour. The narrow base of the 2 litre and 1.5 litre narrow base jugs are perfect for grinding nuts and oats, allowing you to bake flourless and gluten free.

To make these flapjacks vegan/lactose-free, substitute the buttermilk for oat milk mixed with apple cider vinegar. You make your own oat milk by blending 1 cup oats with 3 cups water, and then strain using a nutmilk bag. 

Ingredients (makes 5 flapjacks):

• ¾ C Oat Flour (grind rolled or quick cooking oats in your OmniBlend to make your own oat meal)
• 1 Tsp Baking Powder
• 1 Ripe Banana
• ½ C Buttermilk (or substitute for vegan: mix ½ cup oat milk with ½ tbsp apple cider vinegar and set aside for a few minutes)

 Directions:

Mix the oat flour with baking powder. In a separate bowl, mash the banana with a fork and add the buttermilk (or non-dairy milk mixture). Stir to combine, and then add the flour. Fold in until combined, don’t overmix. Heat a skillet and grease with some coconut oil. Bake the flapjacks, and serve warm.

Enjoy!

Browse more breakfast recipes here.

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.

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.

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.

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.

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.

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.

You only need 3 ingredients, a high-powered blender and a freezer to make this amazing no churn, dairy-free watermelon ice cream. Naturally sweet watermelon is so refreshing on a summers day, and the coconut milk creates an irresistible creamy texture and adds tropical flavours.

To sweeten things up a little, we used AB Products Vanilla flavoured syrup. This syrup is a gem that originates from Paarl, where chef Abé Conradie developed a range of syrups and sauces for use in restaurant kitchens, and available at Pick’n’Pay, SPAR, and Checkers for use at home too. AB Products are used commercially to flavor desserts, coffee, smoothies, etcetera, and perfect to use at the comfort of your own home to swirl over or in desserts like ice cream, sorbets and milkshakes.

The ice cream takes about 3 hours to prepare, which is mostly waiting time, so this could well be your easiest dessert ever! The blending halfway the the freezing process eliminates the need for churning of an ice cream maker, and the result is a super soft and creamy ice cream!

Ingredients:

Directions:

Add all the ingredients to your Omniblend jug (the 2 liter jug with the tapered shape works best for this recipe). Blend from low-to-high for 60 seconds. Transfer to a loaf pan and place in the freezer for 2 hours and then remove. Break the frozen mixture into chunks and place back into the blender. Blend on high speed, using the tamper through the lid to push the ingredients into the blades until a creamy consistency is reached. Place back in a loaf pan or container and freeze for another 30 minutes to an hour to firm up.

Serve into bowls and enjoy!