Vegan Ricotta

Sponsor Recipes: Mad Millie

See the recipes below for some of the delicious creations you can make with Mad Millie.

Vegan Ricotta

A delicious topper for crackers or as a spread on homemade sourdough, this ricotta is delicious and simple. With a light nutty flavour and light granular texture, it works perfectly on lasagne, in stuffed pasta shells or simply flavoured with herbs and spices.

Makes: approx. 200g

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Vegan Marinated Feta

With a lovely firm texture, this vegan feta is the perfect choice to add to a salad. The marinade provides a delicious vinegar bite that’s complimented by herb and garlic flavours.

Makes: approx. 200g

Vegan Marinated Feta

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Vegan Haloumi

Haloumi makes a tasty addition to many dishes and is also great by itself as an appetiser. It features heavily in Levantine cuisine, widely popular in countries like Cyprus, Greece and Turkey. With a beautiful texture and delicate nutty flavour, this cheese works great grilled on the outside as it becomes creamy and soft inside.

Makes: approx. 200g

Vegan Haloumi

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Sponsor Recipes: Mad Millie

By: The WellBeing Team

Discover some of the delicious recipes you can make with Mad Millie.


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ cup raw cashews
  • ¾ cup water
  • 1½ tbsp agar
  • ¾ tsp cheese salt
  • ⅛ tsp citric acid

  • Marinade
  • 2 tbsp white miso
  • ¼ cup apple-cider vinegar or lemon juice
  • 1½ tbsp olive oil
  • ¼ cup water
  • 1 tbsp yeast flakes
  • 1 tbsp dried herbs
  • ½ tsp garlic powder
  • ½ tsp cheese salt

  • Equipment
  • Thermometer
  • Medium cooking pot (non-stick if available)
  • Blender or food processor

Method


  • Place raw cashews in a bowl and fill with water until covered completely. Soak overnight (approximately 8 hours).
  • Drain cashews and rinse with water.
  • Place nuts in a blender or food processor and add remaining feta ingredients.
  • Blend at a high speed until you get a smooth, creamy consistency.
  • Pour mix into a cooking pot and slowly heat to 60ºC on a low heat. It’s important you continuously stir this to ensure milk doesn’t stick, burn or separate.
  • When temperature reaches 60ºC you will notice the mixture thickens. Keep stirring on heat for a further minute to ensure agar is activated and cheese sets.
  • Pour contents of pot into a flat tray, cover and leave in fridge for 1–2 hours or until set.
  • While cheese sets, mix together marinade ingredients in a bowl.
  • Carefully remove from tray, cut into cubes.
  • Place cubes into a jar and pour over marinade mix and leave for 2–3 hours before eating. The longer you leave it, the more flavour will be infused.
  • Can be stored for up to two weeks in an airtight container in the fridge, as the cider acts as a preservative.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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