VEGAN CONDIMENTS

VEGAN CONDIMENTS

SALAD CREAM:

1 Block Silken Tofu

50 ml Cider Vinegar

¼ tsp Turmeric Powder

3 Medjool Dates, pitted

¼ tsp Kala Namek (Black Salt)

1 tbsp Soy Sauce

2 tsp Vegan Worcestershire Sauce

1 tbsp Miso

½ tsp Garlic, minced

2 tsp Lemon Juice

TOMATO KETCHUP:

18 Tomatoes, roasted for 30 minutes, 180C with 2tsp Sea Salt

4 Medjool Dates, pitted

1 tbsp Miso

1 tbsp Vegan Worcestershire Sauce

1 Clove Garlic

50 ml Cider Vinegar

2 tsp Tamarind Paste

WORCESTERSHIRE SAUCE:

50 ml Cider Vinegar

5 Medjool Dates, pitted

20 ml Soy Sauce

80 ml Water

1 ½ tbsp Miso

2 tbsp Lemon Juice

1 thumb Ginger

2 Cloves Garlic

1 ½ tbsp Tamarind Paste

5 tsp Onion Salt

½ tsp Black Peppercorns

½ tsp Cayenne Pepper

½ tsp Cinnamon

METHOD:

1. For each recipe put all the ingredients in a high speed blender. Blend until smooth and store in sterilised jars in the fridge for up to a week.