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  • Vegetarian

Couronne served with Vegan Herb soft cheese and Madjool date chutney


Vegan Herb Cheese
225g raw cashew nuts
50ml oat milk
¾ tsp salt
1 tsp marmite
3 tbsp chives, chopped
3 tbsp parsley, chopped
1 tbsp thyme leaves, chopped

For the Chutney
2 tbsp olive oil
4 shallots, cut into wedges
25g muscovado sugar
5 cardamom pods, cracked
150ml beer
2 ripe dessert pears, cored and thickly sliced
175g madjool dates, roughly chopped
1 clementine, juice only


To make the cheese. Soak the cashews in water for 6-8 hours, then drain them really well and dry on plenty of kitchen paper.

Place the cashews in a food processor with the milk until thick and creamy. Place in an airtight container and leave to ferment at room temp for 24 hours.

Add the salt and yeast and mix well. Place in the fridge for 12 hours to allow the cheese to harden.

Sprinkle the cheese on parchment paper. Roll the cheese into a long log and place on the herbs. Roll the cheese in the parchment to shape into a neat log. Twist the ends and refrigerate again for 12 hours before serving.

Make the chutney. In a large frying pan, heat the oil. Add the shallots and cook for 10 minutes over a very low heat until softened. Increase the heat, stir in the sugar and cook for 2-3 minutes.

Stir in the cardamom, beer, pears, dates and clementine juice. Cover and cook for 10-12 minutes or until the pear and dates have softened. Remove the lid and cook uncovered for a further 5 minutes until slightly reduced and chutney like. Season to taste.

Serve the Couronne with the cheese and chutney.

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