Savoury Platter

Vegan Ricotta Spinach Puff Pastry Triangles

1. Preheat the oven to 180 degrees C.
2. Soak cashews in hot water for 1 hour or in cold water over night.
3. Add tofu, soaked cashews, nutritional yeast, garlic, powder, lemon juice, salt and pepper into a food processor or high-speed blender and blend until very smooth and creamy.
4. Next fold in the walnuts, sundried tomatoes, and frozen spinach.
5. Cut your puff pastry into squares. Then scoop 1-2 tablespoons of the ricotta filling into the middle of your pastry squares, fold those over to create a triangle. Seal triangles by pushing down the ends with the end of a fork.
6. Brush triangles with soy milk. Finally, sprinkle sesame seeds onto each triangle.
7. Place the puff pastry triangles onto a baking sheet lined with parchment paper and bake for 20 minutes or until golden brown.

Maple Carrot Hummus

1. Preheat the oven to 180 degrees C and prepare a tray lined with baking paper.
2. Melt the maple butter in the microwave for 10-15 seconds. Place the maple butter inro a small bowl and combine with the olive oil, salt, pepper and dukkah.
3. Place the washed carrots into a bowl and toss with the maple dressing.
4. Place carrots onto the baking tray, sprinkle with the chopped hazelnuts and bake for 25 minutes or until slightly browned and caramelised.
5. Meanwhile carrots are baking, start preparing the hummus.
6. Firstly, toss 2 cloves of garlic (skin on) in 1 tsp of olive oil and bake in the oven along with the carrots, for 5-6 minutes or until softened.
7. Place the remaining hummus ingredients into a food processor and blend until smooth.
8. Top with olive oil, maple carrots, dukkah, hazelnuts and pistachios. Enjoy!

Vegan Garlic and Chive Cream Cheese

1. Place all ingredients into a blender and blend until smooth and creamy. This may take a few minutes.
2. Chop chives and fold into the cream cheese.