VEGAN MAYO

The ingredients

125ml of aqua faba - the liquid from a can of chickpeas)

1 cup pure olive oil

1 tbsp lemon juice

1 tsp mustard

The Method

Blend aquafaba, lemon juice and mustard, slowly drizzle in the olive oil whilst blender is on low setting for 2 minutes or until mixture thickens to desired level.

Store in a jar in the fridge for up to 2 weeks - but it won't last that long!

VEGAN CREAM CHEESE

200g firm tofu

3 tbsp melted and cooled coconut oil

1 tsp Celtic Sea salt

Juice of 1 lemon

Blend until smooth and store in an air tight container in the fridge for a week.

SALSA

1 kg organic tomatoes (blackened in a frypan with no oil)

1-2 chilles (depending on your preference and heat tolerance - blacken in frypan with tomatoes)

1/2 bunch corriander with roots

1 tsp salt

3 cloves garlic

1 small red onion chopped

Blend all ingredients and store in an airtight container in the fridge for a week or more, flavour gets stronger over time.