1 heaped Tbsp Cornflour

Half a pint of plant based milk of your choice (I use almond milk)

2 dessertspoons of Spread Sensation (our cashew based mature cheddar alternative)

1 tsp of yellow mustard and 1 tsp wholegrain mustard

 

Method

Put cornflour in a cup and add a little milk from the half pint to make a paste.

Heat up milk and then add cornflour paste. Bring to the boil and then simmer for a couple of minutes unti lthe sauce thickens.

Add Spread sensation and mustard. Stir well and use immediately as a cheezy sauce for macaroni cheeze or Mushroom and Courgette Tart ( Recipe on the website).

Mushroom & Courgette Tart

Serves 4

Ingredients:

1 sheet ready rolled vegan puff pastry (I use Jus-Rol)

125g chestnut mushrooms

½ medium courgette

1 small onion

1 garlic clove

A handful of fresh chopped garden herbs (I use thyme, chives, parsley and oregano) or 1 tsp dried herbs

1 tbsp olive oil

Salt and pepper to season

Spread Sensation sauce which can be found on seperate post under Recipe’s

Method:

1. Pre-heat oven to 220 degrees C and roll out the pastry onto a baking sheet lined with parchment paper. Make a border around the pastry edges so that it will puff up when cooking and keep the filling in place.

2.Warm the olive oil in a pan on a medium heat. Chop and slice the garlic and onion, add to the pan and fry for 5 minutes until brown.

3. Add the chopped mushrooms and courgette and cook for a further 10 minutes, stirring occasionally. Add herbs, salt and pepper to taste.

4. Meanwhile make the ‘cheese’ sauce (as per your recipe).

5. Add the sauce to the pan of mushroom mixture and stir gently with a wooden spoon until evenly covered.

6. Spread the mixture onto the pastry sheet, leaving a 1cm gap from the edge as the filling will spread out when cooking. Brush the edges of the pastry with water then bake in the centre of the oven for 15-20 minutes.

 

INGREDIENTS-

70g wild garlic leaves and flowers

2 cloves of garlic

1 bunch of basil leaves

200ml olive oil

1 tsp sea salt

pinch of black pepper

juice of 1 lemon

Small handful of cashews

1/4 cupof nutritional yeast

Splash of  apple cider vinegar

Good Carma Foods Flavour Fusion Garlic nut based parmesan alternative

 

Blend together and use with pasta or whatever you fancy.

 

Fantastic photos of Nomad Health Free From Sorghum pasta with   pan fried vegetables and our Flavour Fusion Chilli parmesan alternatives.  Perfect combination!

 

Thanks to Nomad Health for sharing this great photo of their sesame penne pasta with our Vegan Parmesan alternatives.

Recipe is @nomad.health Sesame Penne Pasta.

Cook a handful of mushrooms and broccolini in olive oil over a medium heat for 5 minutes. Season with salt, 1 tsp of cumin powder and half a tsp of mustard.

Mix with cooked pasta and serve with our Flavour Fusion Range.

Two medium tomatoes chopped

An avocado peeled and chopped

Lemon juice

1 tablespoon of Flavour Fusion Original, Garlic or Chilli

1 tsp of Extra Virgin Olive Oil

 

In a bowl add avocado, tomatoes, lemon juice amd oil. Mix Well.

Sprinkle Flavour Fusion over the top and serve immediately.

 

Thanks to @nomad.health for this great photo and recipe idea with our products. Simple pasta recipe with Nomad Health millet penne. ♥In a pan on a low heat cook a handful of cherry tomaoes and 1 chopped yellow bell pepper in 1 tbsp of olive oil for 5 minutes. Add mixed nuts, like pistachios, cashews walnuts and cranberries for an added crunch. Mix in with your cooked pasta and top off with our Flavour Fusion Garlic parmesan cheese alternative. Yummy! #Goodcarmafoods #nomadhealth #Vegan #Vegansofig #Plantbasedfood #Cleanliving #B12 #Glutenfree #Naturalfoods #Cheese #Pasta #Recipe 🥗🧀🍽🍅🌶🍝

 

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1 Gluten Free Pizza Base

8 tsp Flavour Fusion Chilli Parmesan Alternative

Half a jar of Nowt Poncy L’amore é Pizza Sauce

1 onion sliced

A few black olives

A handful of sweetcorn

1 green bell pepper finely sliced

A handful of mushrooms sliced

Olive oil

Method:

Preheat oven to 200c or Gas Mark 6

Spread the Nowt Poncy sauce over the pizza base.

Sprinkle Flavour Fusion Chilli over the sauce.

Add the onions, sweetcorn, peppers, mushrooms and olives. Drizzle with olive oil and sprinkle the remaining Flavour Fusion Chilli over the top.

Bake for 25-30 minutes. Rotate the pizza base  after 15 minutes .

 

Serve immediately with sweet potato wedges with Flavour Fusion Garlic.

 

 

Gluten Free Pizza with our Flavour Fusion Chilli #parmesan alternative and @nowtponcy L’amore é Pizza Sauce. Perfect combination for a healthy pizza. Perfect! #Whatveganseat #Italianinspireddishes #Nowtponcyfoodco #Goodcarmafoods #Veganuary #Plantbased #Pizza #Veganfoodshare #Foodporn #Foodphotography 🧀🌱💚🍕🍅🍄🌶🍽

Thanks to @bulletpointparenting for this great photo of lentil and veg ragu with #spaghetti with our Flavour Fusion Range. Our delicious plant based parmesan cheese alternatives are available from selected stores of @waitrose and @ocadouk or @Queenswood wholesalers. Alternatively we are available from our website www.goodcarmafoods.com #Veganuary #Plantbased #Vegans #Multiawardwinning #GreatTasteAwards #Freefromfoodawards #Ragu #Goodcarmafoods #Vegancheese #Cleanliving #Veganparmesan #VegansofIG #Pasta #Spaghetti 🧀💚🌱🍝