Cheeses, sauces & creams

Ingredients: 2 cups silvered almonds (soaked in boiling water for 30 minutes); 3 tbs nutritional yeast; 1 tbs plant-based yoguhrt (soy, almond or coco); A dash of liquid smoke; Sea salt and fresh lemon juice to taste. Method: Blitz the almonds, nutritional yeast, yoghurt and liquid smoke in a food processor or mini-grinder. The aim is to achieve a smoothish consistency, but still maintain the texture of a spreadable "ricotta". Add sea salt and lemon juice to taste. It may be necessary to add a dash more water or lemon juice if the mixture appears too dry. Enjoy on toast or place in a jar and drizzle with oil to add to a party antipasto platter.

Ingredients: 1/2 cup hemp seed hearts; 1/4 cup nutritional yeast; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/2 tsp sea salt (and/or oven dried or dashboard dehydrated old man saltbush leaves) to taste. Method: Pulse briefly in a dry spice grinder. Store in a jar ready in the fridge and sprinkle on soups, pastas, risottos or anything else you fancy!

Ingredients: 1 cup raw cashews (soaked overnight or in boiling water for 30 mins); 1/4 cup nutritional yeast; 2 tbs dijon mustard; 2 tbs lemon juice; 2 tsp lemon myrtle powder; 1 tsp white vinegar; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp turmeric powder; 1/2 black salt; 1/8 tsp cayenne powder. Method: Blitz the above ingredients in high-speed blender with 1 cup filtered water until smooth (if using a Vitamix or similar, you can blend on high until the sauce warms up). Add additional salt to taste and serve on your favourite brunch or dinner dish! Store any leftovers in a jar in the fridge for up to a week.

Ingredients: 1 cup cashews (soaked overnight); 1/3 cup lime juice; 1/3 cup water; 1 tbs nutritional yeast; a generous pinch each of salt and sugar; a handfull of freshly foraged nasturtiums, roughly chopped. Method: Blitz all ingredients together in a high-speed blender, season further to taste, and store in the fridge for jarfull moments.

Ingredients: 2 cup cashews (soaked overnight); fermenting liquid made up of ¾ cup water + 2 probiotic capsules (alternatively ¾ cup rejuvelac); 2 tbs coconut cream or yoghurt; lemon juice and sea salt to taste. Method: Blitz cashews with fermenting liquid in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix with coconut cream/yoghurt, lemon juice and sea salt to taste, and store in fridge.

Ingredients: 2 cups cashews (soaked overnight); 1 cup water + 2 probiotic capsules; lemon juice and sea salt to taste. Method: Blitz cashews, water and probiotics in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix in lemon juice and sea salt to taste, and store in fridge.