30 Second Cheese

I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.

Don’t soak your cashews, no one has time for that sh*t.



2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)


Blend. Serve.

Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.

CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.

I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.


The Ultimate Most Perfect, Inexpensive, Quick Vegan Ice Cream Base Recipe; Scoops From The Freezer Like A Dream. Life Will Never Be The Same! Aah!

What a time to be alive.

This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.

Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.




1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt


Ensure your ice cream maker bowl has been frozen for at least 24 hours.

Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.

Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.

Makes 850ish mLs.

This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.

This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.


NOTE:  If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.

Cheesy Sauce

This is the cheese.

This is what we use all the time around here. It’s simply a white sauce made with vegan ingredients and flavoured to be deliciously cheesy.

It has many applications;

As a lasagne layer, in quiche, as a pizza or nacho topping, in macaroni and cheese, on mousetraps, as pasta sauce, on fried or roasted vegetables, in pasta-bakes, on cauliflower and more.



3 tablespoons margarine
3 tablespoons cornstarch (use tapioca starch for “stringy” cheese)
2 cups soymilk (more if desired) I prefer Soymilky
1/4 teaspoon salt
1/3 cup savoury yeast (otherwise known as nutritional yeast)
2 teaspoons mustard


Melt margarine over stove, blend in cornstarch. Slowly blend in soy milk over heat and stir to avoid lumps. Add salt, mustard and savoury yeast, and stir over heat until thick. Taste. Add more salt, yeast or mustard if desired. If a thinner sauce is required add more soy milk until you achieve the desired consistency.

Flawless Tofu Bacon

This is utterly perfect.

I was surprised. The ratios are bang on!

It is perfect on Mac ‘n’ Cheese, and would be great on pancakes with fried banana and maple syrup, or on salad, bagels or in a BLT.

Please make some.

DSC_6827 DSC_6828


Use firm tofu. A good quality tofu will even crisp up like bacon. I skipped the nutritional yeast, not necessary.


Open Vegan-Tuna Sandwich

When two pieces of bread are one piece too many, you want to build an open sandwich.

This may be the case when you acquire some delicious, seeded Two Hands bread.

Or when you happen across some $3 Vegan Tuna.

Or when you have some thick, creamy Masterfoods Tartare Sauce or Tofutti Sour Cream on hand…

Perhaps a little bunch of alfalfa sprouts, spring onion and sprouted legumes, maybe a dash of lemon… a little salt… a little pepper…

Lentils? Sure, if you’ve got some. You are vegan after all.


Summer Marrow

Marrow are juicy, oversized, courgette (or zucchini in the US); they’re lovely.

What I love about this summer fruit is that you can stuff them with almost anything and bang out a passable meal. I like to use up the bits around the kitchen and garden. It’s nice idea to include some nuts and seeds – for a protein punch – and serve them dripping in tahini sauce.

This one is stuffed with leftover pumpkin, silverbeet, cashew, walnut, sunflower seeds and garlic, then topped with tomato and radish. But you can put whatever you want in them; consider mushrooms, onion, sun dried tomatoes, quinoa or olives, or go the rice-curry powder-sultana route. I scoop out the insides, chop them up, blend them with whatever, stuff it all back into the marrow and bake it until brown. I top the meal off with other vegetables and a side of hummus, a red pesto or maybe a little sweet pickle.

This is a beautiful gluten-free meal.