Category: Recipes

Most cashew cheeses are spreads. This one firms up enough to slice, thanks to a little agar and a night in the fridge. It is the centerpiece of every snack board I bring to friends.

Ingredients

• 1 1/2 cups raw cashews, soaked 4 hours
• 1 cup water
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tsp white miso
• 1 tsp salt
• 2 tsp agar powder

Method

1. Blend the drained cashews with everything except the agar until completely smooth.
2. Pour into a small pot, whisk in the agar, and bring to a gentle simmer for 2 minutes, stirring constantly.
3. Pour into a lined container, cool, then chill overnight.
4. Turn it out, roll the edges in cracked pepper or dried herbs, and slice.

Strictly speaking the quick simmer makes this “mostly raw”, but it is the step that makes it sliceable.

Chia pudding is the breakfast that makes itself while you sleep. One base, three flavors, and you have the week covered.

The base (1 serving)

• 3 tbsp chia seeds
• 3/4 cup unsweetened almond or oat milk
• 1 tsp maple syrup
• A tiny pinch of salt

Stir everything in a jar, wait five minutes, stir again to break up clumps, then refrigerate overnight.

1. Mango and lime

Blend half a ripe mango with the zest of one lime and spoon it over the set pudding. Finish with toasted coconut.

2. Cacao and cherry

Whisk 1 tbsp raw cacao powder into the base before it sets. Top with pitted cherries and a few cacao nibs.

3. Matcha and pistachio

Add 1/2 tsp matcha to the milk first so it dissolves. Top with chopped pistachios and sliced kiwi.

Jars keep for up to four days, so Sunday night prep gets you to Thursday.

When it is too hot to turn on the stove, this is the bowl I make on repeat. Spiralized zucchini stays crisp, and a sun-dried tomato pesto clings to every strand. It takes fifteen minutes and one blender.

Ingredients (serves 2)

• 2 medium zucchini, spiralized
• 1/2 cup sun-dried tomatoes, soaked 10 minutes
• 1/3 cup raw walnuts
• 1 small garlic clove
• 1 cup fresh basil
• 2 tbsp olive oil
• Juice of half a lemon
• Salt and pepper
• Cherry tomatoes and pine nuts to serve

Method

1. Toss the zucchini noodles with a pinch of salt and let them sit in a colander for 10 minutes. Pat dry.
2. Blend the drained sun-dried tomatoes, walnuts, garlic, basil, olive oil and lemon until thick but still a little rustic. Add a splash of soaking water if it needs loosening.
3. Fold the pesto through the noodles, then top with halved cherry tomatoes, pine nuts and cracked pepper.

Tip: The pesto keeps for four days in the fridge, so I double it and use the rest as a sandwich spread.