Cheeky dairy-free cheese

4 servings Prep: 23 mins Chill/rest/proof: 24 hrs
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Chef, gardener and author Mokgadi Itsweng's shares her delicious and creamy plant based ‘cheese’ recipe. Serve on a cheese board or with a seasonal salad, it's perfect for Garden Day celebrations.

By Independent Contributor October 13 2023
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Ingredients (7)

500 g sunflower seeds — soaked overnight
100 ml fresh lemon juice
3 garlic cloves
3 tbsp nutritional yeast
1 tsp salt
300 ml water
1 tbsp Uju Spice Cheeky Chilli Pickle
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Drain the seeds and blend with lemon juice, garlic and water together into a thick smooth paste. Season with cook’s salt, nutritional yeast.

Taste, making sure that everything is well balanced. Transfer the cheese onto a muslin cloth, tying a knot at the top. Suspend the cheese over a colander, placed over a dish (to hold the water from the cheese).

Leave the cheese in the fridge for 12hrs or longer. Unroll the cheese and shape into 1 large ball or small balls, whichever you prefer.

Chop up some fresh herbs or chives and roll the cheese into the herbs.

Plate, topped with Uju Spice Cheeky Chilli Pickle.

Serve with crackers on a cheese platter or add it to a seasonal salad.

Serving suggestion:


Ingredients: 500g Heirloom tomatoes; segments of 1 orange, grilled; 100g mange tout;  handful micro greens

Dressing: 1 tbs Uju Spice Cooks’s seasoning salt; 50ml white wine vinegar; 80ml olive oil; 1 tsp honey; 1 garlic clove chopped; 1 teaspoon ginger, grated

Method: On a platter, arrange your fruit and veg. Place all your dressing ingredients in a jar and shake to mix. Drizzle the dressing over the salad. Top with micro greens. Serve.

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