Nurishh is a new and tasty alternative to standard dairy-based cheeses that are dairy free so ideal for people who want to reduce or remove dairy products from their diet or who have an allergy to dairy products.
They are guaranteed to be free of animal products of any kind, so are an ideal food for vegans. And a great way of introducing yourself to Veganuary.
They have three great tasting cheese types Cheddar style, Provolone style and Mozzarella Style. They come in either shredded or sheet forms.
https://nurishhplantbased.com/
You can find out where to purchase them here https://nurishhplantbased.com/where-to-buy/
Please check out these recipes:-
Tasty No-Cheese Tarts
Ingredients
Takes 25 mins
This recipe uses three varieties of alternative to cheese, but one variety of Nurishh will work just as well.
1 pack Pidy Mini Crispy Iris Cups (or an ovenproof dish for a fondue) *
½ onion
1 small clove garlic
30gr olive oil
30gr plain white wheat flour*
10gr agar-agar (if not using an egg)
50gr aquafaba
150ml soy alternative to milk*
70gr Nurishh Plant-Based Alternative to Camembert, rind removed
50gr Nurishh Mozzarella Style Block, diced
30gr Nurishh Cheddar & Mozzarella Style Grated Blend
Salt & pepper
Chives, chopped (optional)
Method
1. In a pot add the olive oil, the onion, and the garlic.
2. Cook for 5 minutes on medium heat, stirring occasionally.
3. Add the flour and cook over a medium heat until the flour turns a light golden colour, and the raw flour smell has gone.
4. Add the Nurishh Plant-Based Alternative to Camembert and whisk over medium heat until melted.
5. Gradually add the soy alternative to milk, whisking all the time to incorporate and create a smooth custard.
6. Sprinkle over the agar-agar, add the aquafaba and cook for a final 3-5 minutes over a low heat, whisking occasionally.
7. Season with the salt and pepper.
8. Allow to cool slightly before adding to the Mini Crispy Iris Cups.
9. Heat an oven to 180 degrees.
10. Lay out the Mini Crispy Iris Cups on a baking sheet.
11. Divide the diced Nurishh Mozzarella Style Block between the croustades.
12. Fill to the brim with the alternative to cheese custard mix.
13. Top with the Nurishh Cheddar & Mozzarella Style Grated Blend.
14. Bake for 10-12 minutes.
15. Allow the Mini Crispy Iris Cups to cool (they will feel soft when they come out of the oven but will firm up.)
16. Top with chopped chives and serve.
Mac No Cheese
Ingredients
Serves 4
Takes 25 mins
350gr spiral or other short vegan pasta*
1 large garlic clove, finely chopped
1 large onion, finely chopped
500gr soy alternative to milk*
65gr plain white wheat flour*
80gr olive oil
140gr Nurishh Plant-Based Alternative to Camembert, diced into small pieces to help melting
100gr Nurishh Cheddar & Mozzarella Style Grated Blend
100ml white wine*
40gr breadcrumbs*
3 sprigs of thyme (optional)
Method
1. In a pot, add 65gr of the olive oil, the onion, 2 sprigs of thyme and the garlic.
2. Cook for 5 minutes on medium heat.
3. Add the flour and cook over a medium heat until the flour turns a light golden colour, and the raw flour smell has gone.
4. Add the white wine and cook for 3 minutes.
5. Add the Nurishh Cheddar & Mozzarella Style Grated Blend and Nurishh Plant- Based Alternative to Camembert and whisk over medium heat until melted.
6. Gradually add the soy alternative to milk in 5 stages whisking all the time to incorporate and create a smooth sauce.
7. Season to taste and remove the thyme sprigs.
8. Pick the leaves off the remaining thyme sprig and add to the crumbs.
9. Mix the crumbs and the remaining oil.
10. Toast until golden brown in a pan.
11. Cook the macaroni or vegan pasta according to the instructions on the pack.
12. Drain and add to the sauce and mix in a pan over a medium heat to coat the pasta.
Plant-Based Pizza
Ingredients
Serves 6
Takes 2 hrs if making dough from scratch or 25 mins if using pre-made base
For the tomato sauce
1 tin tomatoes
25ml sugar
25ml balsamic vinegar*
2 spring onions, sliced
5gr dried oregano
10ml sriracha
2 cloves garlic, finely minced
Salt & pepper
For the focaccia
500gr strong plain white flour*
30ml olive oil (plus 15ml extra to oil the tins)
330ml warm water
20gr yeast (dried is fine)
30gr semolina*
8gr salt
For the toppings
1 Nurishh Plant-Based Alternative to Camembert, sliced 5mm thick, or torn
10 basil leaves. Style Grated Blend
Season to taste.
d with the breadcrumbs.
Method
1. Add all the ingredients to a pot.
2. Break up the tomatoes with a spoon.
3. Reduce by 1/3.
4. Season to taste.
5. You can choose to make the dough or use pitta breads or a pre-bought base/loaf as the base for the pizza.
6. Preheat the oven to 200 degrees.
7. Add the yeast, oil, and water to a mixing bowl.
8. Stir to dissolve the yeast. Don't worry if the oil is sitting on top of the liquid.
9. Add the flour, semolina, and salt.
10. Turn on the mixer, or knead by hand, until the dough is smooth, and all the ingredients are incorporated.
11. Continue to knead for 7-10 minutes until the dough is smooth and elastic.
12. Place the dough on a baking tray and stretch out until about 1cm thick.
13. Place in a warm place to prove until doubled in size.
14. Use your fingers to make dimples, again, trying to keep in as much air as possible.
15. Cover with the tomato sauce.
16. Sprinkle over the basil, the Plant-Based Alternative to Camembert pieces and the Nurishh Cheddar & Mozzarella Style grated Blend.
17. Bake at 200 degrees for 20-25 mins until golden brown.
18. Check the base to ensure it is cooked and crispy.
No Cheesecake
Ingredients
Serves 6
Takes 1 hour
For the mousse
100gr Nurishh Mozzarella Style Block, diced
250ml vegan alternative to cream*
50gr sugar
2 limes, juice, and zest
Salt
For the ginger crumb
120g plain white wheat flour*
40gr caster sugar
5gr cornflour
5ml vanilla extract
40gr plant-based alternative to butter or margarine*
40gr extra virgin olive oil
10gr ginger powder
For the mango coulis
1 medium ripe mango
30gr sugar
1/2 lime, juice, and zest ice up and enjoy!
Method
1. Place 50ml of the vegan alternative to cream, the sugar, and the diced Nurishh Mozzarella Style Block in a pot.
2. Melt over a low heat until smooth.
3. Allow to cool.
4. Whip the cream to a soft peak.
5. Add the juice, 3/4 of the zest and salt to the alternative to cheese mix and fold in the cream.
6. Place in a piping bag or container and chill for at least 1 hour before serving.
7. These also make great cookies so feel free to shape some into discs.
8. Heat the oven to 170 degrees.
9. Mix all the ingredients to form a smooth dough.
10. Wrap and chill for 30 mins in the fridge.
11. Line a baking sheet or tray with parchment.
12. Place the crumble on the tray and bake for 15-20 minutes until slightly golden in colour.
13. Take out and allow to cool.
14. Break into a crumble to serve.
15. Peel the mango.
16. Finely dice half of the mango.
17. Coarsely chop the other half and add to a blender.
18. Add the sugar and lime juice and blend.
19. Mix the diced mango, puree and the lime zest and reserve.
20. Divide your crumble between 6 serving bowls.
21. Pipe or spoon over the mousse.
Top with the coulis and the remaining lime zest.
UPDATE: My wife and I really love the Mozzarella style cheese. "Tastes just like the real thing!" said my wife. And I agree.
