olive oil Archives

Italian recipes

Raw baby marrow salad with basil sauce

Christmas recipes

Chateaubriand with fig stuffing

20 minutes

Christmas recipes

Herby vegan cheese

20 minutes

Herby vegan cheese

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 1/2 cups almonds, pre-soaked
1/2 cups lemon juice
1/4 cups olive oil
1/4 cups water
1 T Seasoning herb salt

Method

1. Preheat the oven to 190 °C.
2. Drain and rinse the almonds, then blend with the lemon juice, oil and water. Blend until smooth, thick and creamy.
3. Stir in the salt. (Find Mokgadi's recipe for herb salt here.)
4. Scoop the mixture out and shape into one large round, or mould into the desired shape using a silicone mould.
5. Transfer to a baking tray lined with baking paper and drizzle with a little olive oil.
6. Bake for 20 minutes until golden.
7. Allow to cool completely before serving with crackers or on toast.

Find more vegan recipes here.

The following extract is taken from Veggielicious by Mokgadi Itsweng, published by Human & Rousseau and retailing for R375.

Veggielicious

Spinach lasagne

Air-fryer nachos

Home-made chips

Grape salad

Vygie’s ultimate roast chicken

Seafood risotto

Raw baby marrow salad with basil sauce

Roast Brussels sprouts

Prawns with bagna cauda

Chateaubriand with fig stuffing

Wedge salad with pecan crunch

Miso Napoletana pasta

Canned mussel pasta

Chimichurri fish

Herby vegan cheese

Herby vegan cheese

Ingredients

Method