I’ve recently taken myself on holiday for a much-needed break. If you follow us on Instagram, you’ll know I had a few stressful days in the past month and as I always advocate for taking care of your mental health, I had to listen to my own advice! But of course, I can’t stop working even when I’m on holiday — so, when my mum proposed to make some vegan cheese for some friends I thought: why not make it into a live video on LELE’S?
You can watch the original cooking video here, or follow along with the recipe below. THANK YOU MUM for joining me in a couple of videos (and being great!). Either way, this is going to be super easy and delicious (like all of our recipes ;) )
- Some lemon juice
- 1 can of chickpeas
- Olive oil
- 1 garlic clove
- Sundried tomatoes
- Poppy seeds
- Sesame seeds
Drain 1 can of chickpeas and add it to a food processor with some lemon juice.
Add 1tbsp of olive oil, a pinch of salt, pepper, paprika, the garlic.
Blend everything together until you get a smooth consistency.
Chop some sundried tomatoes and add them to the mixture. Blend again.
Prepare a sheet of cling film on a flat, dry surface. Cover it with a mix of poppy and sesame seeds.
Pour the mixture over the seeds. Use your hands to give it a sausage-like shape and roll it over the seeds with the help of the cling film.
Finally, wrap it in the cling film and leave it in the fridge overnight.
Let me know how you get on with this, I hope you will love it as much as I do!