Cook clean with chef Jane Nshuti, and try this delicious plant-based starter.
Vegan cream cheese
Ingredients:
350g Tofu drained
2 tbsp lemon juice
2 tbsp apple cider vinegar
1tsp onion powder
1tsp garlic powder
1tsp salt
1tbsp nutritional yeast
⅓ cup refined coconut oil
Directions:
To make the cream cheese, drain the tofu and remove all the excess liquid before blending.
Use a food processor to process tofu in a high-powered blender with lemon juice, apple cider vinegar, onion powder, garlic powder, salt, and coconut oil until smooth. Pour the cream cheese into a bowl. Cover and refrigerate for at least 4 hours until set.
Peach Basil bruschetta
Ingredients:
1 baguette, sliced
2 tbsp olive oil
1 garlic clove
5 peaches, diced
1/4 cup chopped fresh basil
1 tbsp Apricot Jam
1/2 cup Vegan cream cheese
Directions:
Preheat the oven to 180
Arrange the baguette slices on a baking sheet. Brush both sides of the bread with the olive oil. Rub the top side of each crostini with the garlic clove and season with salt to taste. Bake the crostini until they are lightly golden and crisp, about 6 to 8 minutes.
While the crostini are baking, in a medium bowl, combine the peaches with the jam and basil.
Spread some of the vegan cream cheese over each crostini and top them with some of the peach mixture.