Recipes to Impress

Chocolate & Salted Peanut Butter Tart

Chocolate & Salted Peanut Butter Tart

Ingredients: Base 150g gluten free biscuits 150g ground walnuts 5tbsp vegan butter 1/4tsp salt Layer 1: Salted Peanut Butter & Chocolate Crème Swirl 1-2 Jars of Chocolate crème, we used one and a half in this one ½ cup peanut butter 2 tsp water 2 tsp maple syrup ¼...

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French Goats Cheese Tarts

French Goats Cheese Tarts

Ingredients: 4 sheets puff pastry 1 cup tomato-based pasta sauce Cherry tomatoes Chopped black olives (optional) 100g TVD cheese of choice – we recommend Red Bell Pepper, Herb Garlic or Chilli Chive basil or parsley to serve. Method: Defrost the pastry and divide each...

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Eggplant Cannelloni with Dill Chevre

Eggplant Cannelloni with Dill Chevre

iIngredients For the eggplants 2 large eggplants 2 tablespoons salt 3 tablespoons vegetable oil to cook (healthiest we can find is cold pressed, extra virgin Canola oil) For the filling 1 onion 1 clove of garlic 2 tablespoons olive oil 150 g fresh spinach 250gm Firm...

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Anzac Caramel Slice recipe

Anzac Caramel Slice recipe

1 cup rolled oats
1 cup oat flour
2/3 cup desiccated coconut
2/3 cup brown sugar
2 tablespoons golden syrup
125g TVD cultured butter
2 tablespoons water
1/2 teaspoon bicarb soda…

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Baked Poppyseed Cheesecake

Baked Poppyseed Cheesecake

Ingredients For the cake 2 cups raw cashews 1 454g can coconut cream 500g ‘The Vegan Dairy’ ashed chevre 1 tabs arrowroot or cornflour 1 tsp pure vanilla extract 1 ½ cups maple syrup (or to taste) 1 tablespoon coconut oil 2 tsp lemon zest 1-2 Tbsp lemon juice (plus...

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Balsamic baked tofu & mozzarella

Balsamic baked tofu & mozzarella

Ingredients 450g Firm Tofu sliced into your fav shape ½ small to medium onion sliced into half rings ½-1 cup fresh shredded mozzarella cheese 1 can of diced tomatoes or 4-6 chopped tomatoes 2 tablespoons fresh chopped parsley or basil, to garnish Seasoning...

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Herb Yogurt Sauce & Baked Root Veggies

Herb Yogurt Sauce & Baked Root Veggies

Ingredients For the veggies: 5 medium carrots, peeled and chopped into 5cm pieces 3-4 beetroots, peeled and chopped into 3cm wedges 1 tablespoon olive oil 1 ½ teaspoons za’atar spice or your fav spices sea salt and ground black pepper, to taste YOGURT SAUCE: 1 cup...

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Brownie cheesecake

Brownie cheesecake

Ingredients For the brownie base: 200g TVD Dutch choc crème 50g TVD cultured butter 1 ½ cups raw sugar 4 ‘No Egg’ eggs 1 1/3 cups plain flour ¼ tsp. baking powder 1/3 cup cocoa powder Just hollow out your favourite bread, put this inside it and your set to tantalise...

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Cob loaf Dill Chevre Dip

Cob loaf Dill Chevre Dip

Ingredients 1 large cob loaf 2 TVD dill chevre cheeses 2 spring onions 3 big handfuls of raw spinach, chopped fine Small handful of basil, chopped fine 1/2 cup of water 1/8 cup vegan mayo 3 tsp of nutritional yeast mixed with 3 tsp water 1/2 tsp garlic powder Salt...

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Raw Date & nut Cheesecake

Raw Date & nut Cheesecake

Ingredients 1 cup nuts of choice (we used almonds and walnuts) 1 cup dates 1 block TVD Ashed Chevre 2/3 cup coconut cream ½ cup raw sugar/maple syrup/coconut sugar Juice of half a lemon Method Blend dates and nuts until crumbly Press into base of a cake tin or baking...

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