This delicious and creamy plant based ‘cheese’ is very easy to make, but still requires time. I enjoy making this cheese from scratch, as nothing tastes better than home-made. I love using sunflower seeds, because they are packed with nutrients but are also affordable.


You’ll need:

  • 500g Sunflower seeds (soaked overnight)
  • 100ml Lemon Juice
  • 3 Garlic cloves
  • 3tbs Nutritional yeast
  • 1tsp Cook’s seasoning  salt
  • 300ml Water
  • 1 tbs Uju Spice Cheeky Chilli Pickle

Here’s How:

1.       Drain the seeds and blend with lemon juice, garlic and water together into a thick smooth paste

2.       Season with cook’s salt, nutritional yeast. Taste, making sure that everything is well balanced.

3.       Transfer the cheese onto a muslin cloth, tying a not at the top.

4.       Suspend the cheese over a colander, placed over a dish (to hold the water from the cheese)

5.       Leave the cheese in the fridge for 12hrs or longer

6.       Unroll the cheese and shape into 1 large ball or small balls, whichever you prefer

7.       Chop up some fresh herbs or chives and roll the cheese into the herbs

8.       Plate, topped with Uju Spice chilli cheeky pickle

9.       Serve with crackers on a cheese platter



A salad recipe using only seasonal fruits! Good for the earth, good for you.

You’ll need:

  • 500g Heirloom tomatoes
  • Segments of 1 orange, grilled
  • 100g mange tout
  • 50g Vegan cheese balls or feta
  • Handful microgreens
  • Dressing:
  • 1 tbs Ujuspice Cooks’s seasoning salt
  • 50ml White wine Vinegar
  • 80ml Olive oil
  • 1t tsp Honey
  • 1 garlic clove chopped
  • 1 teaspoon ginger, grated

Here’s how:

1.       On a platter, arrange your fruit and veg.

2.       Place all your dressing ingredients in a jar and shake to mix

3.       Drizzle the dressing over the salad

4.       Top with microgreens

5.       Serve

Courtesy of Chef Mokgadi


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