Vegan Poutine

Vegan mozzarella recipe by Healthy Kitchen. Original gravy recipe from I Wash You Dry

This was my second attempt at Vegan Poutine but I found a winning combo! We can thank Canada for this serious comfort food in the cold winter months! I went the simple route but I think it would be really good with mushroom gravy or onion gravy too! 

Vegan Poutine

Ingredients

Fries or tater tots.

Vegan Mozzarella chunks

Gravy of choice

Green onions for serving

Vegan Mozzarella Recipe

Ingredients

½ cup raw cashews or blanched almonds*

¼ cup tapioca starch

2 tablespoons nutritional yeast

¾ teaspoon sea salt

1 tablespoon white vinegar

1 cup water

Method

Add everything to your blender and process, starting on low speed and increasing to high speed until smooth.

Pour the liquid into a small sauce pot or pan and cook over medium heat, stirring constantly. You will see the mixture go from liquid, to lumpy, to eventually a big ball of cheese. This process will take about 3-4 minutes. Make sure to keep stirring so it doesn't burn.

Serve hot with crackers, chips or veggies for dunking. Or scoop onto pizza, or into a grilled cheese.

Gravy Recipe

Ingredients

4 tbsp vegan butter

1/2 tsp black pepper

1/4 cup all-purpose GF flour

1 cup vegan chicken broth (I used Massel)

1 cup vegan beef broth (I used Massel)

Method

Melt butter over medium-low heat. Sprinkle in the pepper, whisk to combine.

Slowly add in 1/4 cup of flour, constantly whisking to combine. After a minute or two of whisking the mixture will be thick.

Combine the broths in a measuring cup and slowly begin to pour into the flour mixture, whisking constantly, until smooth and well blended. Allow to cook several minutes until thickened.

Toss together the hot french fries with cheese in an oven proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to let the cheese melt even more. Serve immediately. Enjoy!

Marinated Vegan Feta/Goat Cheese

 Original recipe from Cheese Knees. I used Violife vegan feta but you could easily use tofu or another brand vegan feta style cheese. Mine looks crumbly in the photo because I had previously frozen the cheese and then thawed (do no recommend).

Marinated Vegan Feta/Goat Cheese

Ingredients

¾ cup olive oil separated

3 cloves garlic sliced

½ teaspoon red pepper flakes

½ teaspoon dried thyme

8 oz. tofu or vegan feta cut into 1/2" squares

¼ white onion sliced

Rind of a whole small lemon

6 leaves fresh basil

Method 

Heat a small skillet over medium/high heat. Add 2 tablespoons of olive oil. When the olive oil is fragrant, add the garlic to the pan. Sauté the garlic for 1-2 minutes until fragrant.

Remove the skillet from the heat and add it to a large measuring cup with a pour spout.

Whisk in the remaining olive oil into the hot olive oil and garlic. Add the red pepper flakes, dried thyme, and salt to the olive oil and whisk. Set aside.

Place the goat cheese rounds into a large Mason jar. Carefully tuck the onion slices, lemon rind and basil around the goat cheese. Pour the olive oil mixture over the goat cheese and cover the Mason jar.

Gently turn the Mason jar upside down a few times and let the goat cheese marinate for 1-3 hours in a cool, dark place (but not in the refrigerator). Enjoy immediately.

If you are not going to use the marinated goat cheese the day of, place the mason jar in the fridge for up to 5 days.

Remove the goat cheese from the fridge 30 minutes before using to allow the olive oil to come to room temperature.

Watermelon, Mint & Feta Salad

This can be made with processed vegan feta cheese or tofu feta! Delicious combination of sweet, sour and salty.

Watermelon, Mint & Feta Salad

Ingredients

Bunch Mint leaves, roughly chopped
1/2 watermelon, cut into chunkc
1 block of vegan feta (or tofu feta)

Dressing
1/4 cup lime juice (maybe 2 limes)
1/2 tsp salt
1/4 tsp pepper
1 Tbls olive oil

Method

Assemble your salad in a bowl, I added some shredded lettuce in there but it's not necessary.

To make dressing simply whisk together ot place in a jar, seal and shake.

Pour dressing evenly over salad.

Healthy Cheezy Fries

This sauce is also perfect for over nachos, vegetables, or as a dip.

Healthy Cheezy Fries

Ingredients

1 lb Fries (frozen or homemade)

Sauce 

2 cups of chopped potatoes (around 3 large)

1/2 cup sweet potatoes (around 2 small)

1 cup onion (around 1 large)

1 cup carrot (around 2 medium)

2 Tbls oil

2 Tbls Almond flour/ground almonds

4 Tbls Nutritional Yeast

1/4 cup roasted red peppers or jar peppers (optional)

1/2 tsp garlic

2 Tsp salt

1 tsp paprika

1/4 ground coriander

1/4 ground cumin

pinch black pepper

pinch cayenne pepper (optional)

2 Green onions, sliced thinly (optional for garnish)

Method

Boil the vegetables and simmer until soft.

Reserve the vegetable water and drain vegetables.

Add vegetables, 1 cup veggie water and all other ingredients (except the green onions) to a blender or food processor and blitz until smooth. Add more water if needed.
If gone cold just reheat on the stove so it’s warm for the fries.
Cook fries as desired.
Plate up fries (I like to sprinkle with a little chicken salt*)
Pour over Cheezy sauce and sprinkle with green onions.

Spinach & "Feta" Pot Pie

I made these in four single serve ramekins and they were so delicious! GF pastry recipe originally by Maggie Beer but I made it vegan. Filling I made up as I went. I'm in love with Violife Vegan Feta Cheese, reminds me more of goat's cheese, it's just so smooth and creamy!

Spinach & "Feta" Pot Pie

Filling

1 pack tofu (439g)
1 pack spinach  (283g)
1.5 packets of vegan feta (300g) - I used Violife
1/4 cup shredded vegan Parmesan I use Violife
1 onion, chopped finely
2 garlic cloves minced
2 green onions
salt & pepper to taste (I used 1/2 tsp of each)
1 Tbls olive oil

Pastry

1 cup water
2 tspn salt
90g unsalted vegan butter
150g gluten free flour Plus 1/2 cup extra for kneeding
2g xanthan gum
2-3 egg replacers


Method

Preheat oven to 200C/400F.
To make pastry;
In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon.
Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the egg replacer to combine and add half the egg mixture slowly, incorporating fully before adding the final half.
If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny.
Try to incorporate as little flour as possible so the pastry does not go crumbly.
Chill pastry.
While the pastry is chilling make the filling;
In a medium frying or saucepan heat olive oil on a medium heat and add onion and garlic and saute until clear.
Press tofu and add to a food processor along with all the filling ingredients.
Pulse a few times to have well mixed but not pureed.
Once done collect pastry dough from the fridge then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to half a centimetre thick and place in pie tins. I turned over the ramekins and drew a circle around about 2 cm out from the rim.
Place into the preheated oven and bake for 20minutes.
While cooking roll out remaining dough and create pastry lids for the pies.
Remove and set aside to cool, ready for your filling.
Once cooled slightly add in filling into all pots.
Place pastry lid on each pressing sides down with a fork and cutting off any slack.
Puncture a couple of slits in the top of the lid for air.
Optionally you can also brush some non-dairy milk or vegan butter on the top for a shinier look.
Heat made pies for another 20 minutes or until top looks golden.
Allow to cool slightly before serving.


Bake at 400 for 30 mins

Artisan Vegan Cheese

No doubt by now you've heard of Miyoko's Cremery, fabulous vegan nut cheeses available all over the US now (and beyond). Artisian Vegan Cheese by Miyoko Schinner was one of the first vegan cheese cookbook I bought, long before her cheeses were available to buy. I tried once and wasn't happy with the result and I think it came down to the rejulevac. I found this YouTube video which helped fill in the gaps which the book left out, for me anyway! You can also use rye, quinoa, buckwheat, or other grains. Wheat, rye and quinoa seem to make the best rejuvelac apparently but obviously being gluten intolerant the wheat and rye were out. So i actually used amaranth grain and it seemed to work pretty well! I made the Pub Cheddar with Chives, Hard Gruyere, Boursin (Herb cheese) and Brie (with Peppercorns).

This is the Pub Cheddar with chives which was probably my favourite.

This is the Hard Gruyere 

Boursin (Herb cheese) and Brie (with Peppercorns)

Agave Marsala Pears

This is adapted from a Nigella Lawson recipe and is fantastic as a fancy accompaniment for your Artisan vegan cheeses or antipasto ;)
I used Kroger brand of Marsala cooking wine which I confirmed with Kroger is vegan!

Agave Marsala Pears

Ingredients

2 firm pears (approximately 1 pound total weight) each cut into 1/8', leaving skin
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala (or sherry or port - you basically want a sweet fortified wine)
2 tablespoons agave/vegan honey
1/2 cup walnut halves
1 pound vegan artisan cheese for serving


Method

While you are cutting the pears, let the oil heat in a large frying pan/skillet on a medium heat.
Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and agave together in a cup.
When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.

Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over.
Remove them to the plate with the pears and add the cheeses.

Rejuvelac - Adventures in Vegan Cheese Making

I decided after 5 years of being vegan it really was time to make vegan cheese properly. That means using rejuvelac - a fermented liquid from grains. I've been getting my directions from Miyoko Schinner's amazing book "Artisan Vegan Cheese". If you haven't checked out Miyoko's Kitchen I suggest you try some of her cheeses - they are AMAZBALLS!

To start you have to soak the grains (in my case 1 cup buckwheat groats) over night in a large jar covered with a cheese cloth, then rinse but keep moist and keep rinsing and keeping moist twice a day for a few of days until tiny sprouts appear. You're supposed to keep them in a warm place but out of the sun...I'm not sure exactly what that means but where I live that's near impossible so I'm just keeping them on a shelve near the window.

Once sprouted, divide the grains between two jars and pour 3 cups of filtered water in each. Cover with fresh cheesecloth and put back in the same warm spot. after a few days the water will turn white and have a tart lemony smell. Drain the liquid into clean jars,cover and can be stored in the refrigerator for 4 weeks. 

After around 3-4 days I had some sprouts so I rinsed and added the water and 3 days later I had the cloudy water. I should have read the instructions more clearly - apparently quinoa seeds only take a day to sprout - doh! 

This made about 1 litre of rejuvelac and most recipes call for 1/2 - 1 cup.

Smelled like egg farts but hopefully will do the job!

Use the first basic cashew cheese recipe in Miyoko Schinner's book, left it over night. Then used the basic cashew cheese for a Brie recipe.

Cashew Nut Brie

Used the rejuvelac to make a batch of sharp cheddar - this was so delicious!!

Sharp Cashew Cheddar

Vegan Fondue

This recipe was adapted from Vegetarian Times.

Vegan Fondue

Ingredients

10 small fingerling or other boiling potatoes, peeled (1 lb.)
1 Tbs. olive oil
2 large onions, peeled and chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 Tbs. cornstarch
2 Tbs. nutritional yeast
1 ½ tsp. salt
1 cup dry white wine, such as Chardonnay, divided
1 pinch ground nutmeg
1/2 cup vegan mozzarella shreds
1/2 cup vegan cheddar shreds
1 tsp salt
pepper to taste


Method

Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside.
Heat oil in medium saucepan over medium-low heat.
Add onions, and cook 15 to 20 minutes, or until soft and translucent.
Add garlic, and cook 1 to 2 minutes more.
Meanwhile, dissolve cornstarch in 2 cups cold water in small cup.
Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally.
Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally.
Remove from heat, and add potatoes and 1/2 cup wine.
Blend with immersion blender until smooth and silky.

Return to heat, and simmer gently 5 minutes.
Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened.
Add in vegan cheeses and stir until melted.
Add nutmeg, salt and pepper to taste before serving with bread pieces or apple slices.

Vegan Halloumi

WHAAAAAAA?? Yes you read correctly. I found this wonderful recipe online from Cooking With Plants. I love how the first instruction is store the tofu in the freezer - I've been doing that for years too because it creates spongy tofu! It didn't exactly taste like halloumi but with a spritz of lemon it would be a great substitute in any halloumi recipe. Pretty delicious with sweet chili sauce or chili jam!

Vegan Halloumi

Ingredients

250 g Organic Tofu (medium or firm)
1 tsp Onion Powder
1 tsp Paprika Powder
1/2 tsp Tumeric
1 tsp Sea Salt (Celtic or Himalayan) ground
1/2 cup Nutritional Yeast
1/4 cup Boiling Water from boiled kettle
1 tbs Grapeseed Oil for frying


Method

Place tofu into freezer overnight.
Remove tofu from freezer and let thaw in fridge.
Press liquid from tofu.
Pat the tofu dry and slice into 1/4 inch (1/2cm) slices.
Prepare your marinade by combining remaining ingredients (except oil) in a bowl until well combined and smooth.
Baste tofu slices on both sides and if you have time, let marinade for at least a couple of hours or over night.
Heat non-stick pan on high/medium-high (or BBQ) and add a little bit of oil.
Add halloumi slices and cook on each side until golden and crispy (about 2 minutes on each side).
Cook until all halloumi slices are browned on each side... serve and enjoy!

Vegan Potato Gratin

Potato bake is easy and delicious. You can also add other vegetables to the pot such as cauliflower, broccoli...anything really. What doesn't taste good smothered in vegan cheese sauce?? Nothin', that's what!

Vegan Potato Gratin

Ingredients

3-4 large potatoes, sliced thinly
1 onion, sliced thinly
1 cup nutritional yeast
1 cup soy milk
Olive oil
1-2 Tbls vegan butter
salt & pepper for seasoning
vegan shredded cheese (optional)
Additional soy milk.


Method

Preheat oven to 450F.
In a  large casserole dish cover the bottom with olive oil.
Add a layer of potato slices, followed by onion slices, salt and pepper and vegan cheese if you are using any.
Slice small amounts of the vegan butter and place knobs sporadically around the top.
Repeat this process until you are out of ingredients (around 3 layers).
Whisk together the soy milk and nutritional yeast and pour evenly over the top.
Pour additional soy milk into the casserole dish so that it comes up around halfway up your ingredients. Amount will depend on what size your dish is.
Bake in the oven, uncovered, for 45-60 minutes or until the top is golden brown and the potatoes are cooked through.
The sauce will thicken as it cools down.
Add more salt and pepper as desired.

Mac n' Cheese

I found this recipe really delicious and cheese-like. Original recipe from Vegan Dad blog.

Mac n' Cheese

Ingredients

3 cups GF macaroni
3/4 cup raw cashews
1 1/2 cup hot water
1/2 cup nutritional yeast
1 tbsp Dijon mustard
2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp tumeric
1/2 paprika
1 tsp salt
1 tbsp flour
1/4 cup margarine
1 cup soy milk


Method

Add boiling water to cashews and let sit for 5 mins.
Meanwhile cook pasta according to directions.
Start processing cashews and water in a blender until very smooth (3 to 5 mins).
Add yeast, mustard, spices, salt, and flour to the blender. Blend until smooth.
When pasta is cooked, drain.
Add margarine to the now empty hot pot and return to the stove over medium heat.
When melted, slowly whisk in cashew mixture, then add pasta and mix well.
Add soy milk slowly until desired consistency is reached. You may need more milk than is recommedned.

Cashew Cheddar Cheese

This recipe is from Veganela.

Cashew Cheddar Cheese

Ingredients

½ cup + 2 tablespoons raw cashews
¼ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon garlic powder
1+3/4 cups plain unsweetened soy milk
½ cup agar flakes (or 8 teaspoons agar powder)
¼ cup canola oil
2 tbsp yellow or white miso
1 tablespoon fresh lemon juice
3 teaspoons white truffle oil (optional)
Chopped chives (optional)


Method

Lightly oil 3-4 small ramekins, or just use a Tupperware container.
Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn’t very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
The cheese will keep for 4 days, covered and refrigerated.

Cashew Nut Cheese

This delicious nut cheese recipe was given to me by my very close friend Anna.

Instead of Italian herbs you can add whatever herbs/ingredients/flavours you want to the base recipe to mix it up.

Cashew Nut Cheese

Ingredients

2 cups raw cashews
1/2 cup water
1/4 cup nutritional yeast
1 garlic clove
1 Tbls lemon juice
1 tsp onion flakes
1 Tbls Italian herbs (optional)


Method

Soak cashews for 4 hours, then drain and rinse.
Add all ingredients into a food processor and blitz until smooth and mixed well.
If you want it as a nut cheese spread - Set mixture aside in a glass dish in the refrigerator.
If you want it as baked nut cheese - place a sieve on top of a bowl and wrap the cheese mix in a cheesecloth, setting it in the sieve, then refrigerate.
Allow to sit for 48 hours before eating.
If you want to bake it, preheat the oven to 400F/200C and place ball of mixture on a greased cookie tray.
Bake for 20 minutes or until golden and crunchy on the top.

Coconut Milk Cheddar

This is a delicious cheese that has a great after taste. Great for slicing for sandwiches. If you don't want the coconut taste you could substitute with soy or almond cream. Recipe courtesy of Sweet Roots. Was delicious on toast with come Branston Pickle...yum!

Coconut Milk Cheddar

Ingredients

2 cans Coconut milk (full fat)
3 Tbls Agar agar powder
1 tsp Balsamic vinegar
4 Tbls Tapioca starch (I used corn starch and worked fine)
1 tsp Smoked paprika
1/4 tsp Liquid smoke
2 tsp Sea salt
1/4 cup Nutritional yeast flakes (optional but definitely gives it more cheese flavour
Pinch of turmeric (for more authentic cheese color - optional)


Method

Boil coconut milk until no longer separated. Add white balsamic vinegar, agar powders, and salt. Boil gently for 5 minutes.If you are using Agar flakes you will need to boil for around 10-15 mins.

Add remaining ingredients, one at a time. Whisking all the while! Cook another 5-10 minutes.
Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
Let cool two hours. You can also stick in fridge when cool and use the next day. Slice and enjoy! (If it's refrigerated  you can actually grate it. It's a little slippery though and easier to just slice).

***For quesadillas, add coconut oil to pan and warm the quesadilla while layering slices of cheese one half, fold over when tortilla is warm enough to move easily. Cook on both sides to get a crispy and delicious texture! The cheese will melt perfectly!

Smoked Baked Almond Feta

This recipe comes courtesy of Maple Spice. This is great for eating alone or crumbling onto dishes. It has a cheesy baked bread taste.

Smoked Baked Almond Feta

Ingredients

145g ground almonds (1 1/2 cups)
1 Tbsp liquid smoke
3 Tbsp vegetable oil
1 clove garlic, minced
1 tsp salt
1/2 cup water

Method

Simply add everything to a blender and blend until thick and really creamy - a few minutes is fine. 

Line a bowl with three layers of cheesecloth and scrape the mixture into it. 

Tie the cheesecloth up into a ball and place in a colander over a bowl and refrigerate overnight. 

The next day, preheat the oven to 200C and remove the cheese from the cloth and place in an oven proof dish. The cheese stays a bit soft at this stage and you may have to scrape some in. 

Bake for 30 - 40 minutes, or until golden, firm to the touch and cracking a bit on top. 

Leave to cool on a wire rack. 

Creamy Macaroni and Cheese

This Alfredo pasta recipe was based on a Chloe Coscarelli's Fettucine Alfredo recipe. Original recipe here.

Creamy Macaroni and Cheese

Ingredients

400g GF macaroni/pasta
2 Tbls olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 cup raw cashews
2 cups water
2 tsp white miso paste
1 Tbls lemon juice
1 tsp sea salt
1/4 ground black pepper
1/4 cup vegan grated cheese (I used Galaxy Nutritional Foods Mexican Shredded Vegan Cheese)
1/4 cup nutritional yeast flakes
400g vegan sour cream/cream cheese (I used Tofutti)
1 tsp corn flour
freshly chopped parsley for garnish


Method

In a large pot of boiling water cook pasta as instructed on package.
In medium saucepan heat the oil on medium-high heat.
Add onions and stir until soft and clear.
Add garlic and cook for a few minutes then remove from heat.
In a food processor blitz the onions, garlic, cashews, water, miso paste, lemon juice, salt and pepper until smooth.
Put back on the heat and whisk in corn flour. Keep whisking till mixture thickens.
Stir through nutritional yeast, sour cream and cheese until melted.
Once pasta is cooked drain and stir through the cheese sauce until well coated.
You will probably only need half of the sauce for four people with 400g pasta.
You can freeze the remainder or use as a cheesy dip :)

Homemade Cheese Slices

I had half success and half fail with this lovely cheese slice recipe from Maple Spice called Vegan Unprocessed Cheese Slices. We don't have Veg-Gel so I tried it with Just Wholefoods VegeSet but it wouldn't set properly (ended up freezing them instead). I might retry it with Agar Agar Powder.

I put on the base of my pizza...

Homemade Cheese Slices
Yields 6 large slices.

Ingredients

30g vegan butter (2 Tbsp) I used Nuttalex.
30g plain GF flour (3 Tbsp)
1 cup unsweetened soy milk (240ml) - I used rice milk
¼ cup nutritional yeast
2 tsp tomato paste (puree).
¾ tsp salt
½ tsp garlic powder
1 sachet VegeSet (6g)


Method

Line a baking tray with cling film so that it overhangs enough that you can cover the top.
Place the nutritional yeast, salt and garlic powder in a mortar and pestle and grind until the yeast is a fine powder (I just used a blender). Transfer to a small bowl and stir in the flour and vege-gel.

In another bowl whisk together the soy milk and tomato paste until the paste dissolves. Add to the dry ingredients and whisk really well until no lumps appear.

In a small saucepan add the vegan butter then pour over the mixture. Turn the heat to medium-high (I used my smallest element on high heat) and whisk all the while until the butter melts and incorporates into the mixture. Keep whisking until the mixture thickens and changes from a somewhat nothing colour to a vibrant orange. You can now change to a wooden spoon and keep stirring until nice and thick. It took 3 minutes for mine to get the the wooden spoon stage and another 3 minutes of simmering once thick. I kept the heat on high but again, I used my smallest element here.

With a rubber spatula scrape the mixture into the prepared pan and spread out with a knife until it fills the pan and is nice and even. Take the overhanging cling film and cover the top, pressing down slightly just to get it all nice and even.

Chill until set, it'll take a couple of hours. Peel back the cling film then lift out of the pan and place on a chopping board. Slice into 6 large slices then they are ready to use.

Keep leftover slices on individual pieces of baking paper and covered with cling film in the fridge.
I found it easiest to get them onto bread by picking up the paper and placing them down onto the sandwich then removing the paper.

Great on toast under the grill...

Vegusto No-Moo, Mild-Aromatic Cheese

I discovered this Vegusto No-Moo, Mild-Aromatic Cheese cheese at Taste Organic, Crows Nest and it's really yummy! It is gluten free as well. Vegusto is a Swiss brand of meat and cheese alternatives that are 100% vegan and use no palm oil. This one tastes like cheddar and was so nice on crackers with tomato and on toasted sandwiches.

Notzarella

Not sure if anyone has tried the new Australia vegan cheese Notzarella but I tried it the other day. It was alright, had a similar taste to mozarella and a very similar texture to Cheezly brand. Unfortunately still didn't melt but i've come to accept this from vegan cheeses.

Here's a picture of a pizza a made with Notzarella and vegan sausage.