Vegan cashew cheese spread

1.Soak the nuts for at least 1 hour, but preferably overnight. Drain well and rinse.

2.Place the nuts, half the water, savoury yeast flakes, lemon juice, seasonings and mustard in a food processor, mixing until smooth. Drizzle in more water, as needed, to reach a smooth, spreadable paste. Taste and add more lemon juice or yeast to taste.

3.Use as a spread or try this – stack pan-fried or roasted mushrooms with spoonfuls of cashew cheese, sautéed red peppers and baby spinach leaves. Drizzle in a little olive oil, then serve for a nutritious and delicious meal.