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Veggie Puff Pastry 


May use any vegetables of your choice for stuffing,  I used the following: 

  • 1 head of broccoli chopped into small pieces
  • 1/2 cup of chopped carrots 
  • 1/2 cup of green peas 

For cream sauce :

  • 1 cup of raw walnuts soaked overnight
  • 1 tbsp olive oil
  • 1/2 white diced white onion
  • 2 garlic cloves, peeled and sliced
  • 1 can of coconut cream
  • 1/2 cup of “Viola life Parmesan cheese”
  • Himalyan sea salt
  • Black pepper
  • Pinch of ground nutmeg
  • 1/4 cup chopped parsley 

For puff pastry:

  • I used a store bought frozen puff pastry 

(Most are naturally vegan and come prepared with no rolling or preparation needed)


  1. Cook the onion and garlic in olive oil for about 3-5 minutes under 

medium heat

  1. Add all ingredients for “Cream sauce” only to a blender including 

the fried onion and garlic until smooth.

  1. Fry all of the in ingredients for the stuffing in olive oil for about 7 


  1. Slowly add cream sauce to the pan until veggies are lightly covered 

(I did not use all of the sauce made, only about 1/4 cup of the sauce).

  1. Cook for 3-5 minutes until sauce has thickened with vegetables 
  2. Prepare the puff pastry in a small baking pan as directed on packaging. 
  3. Add stuffing into the puff pastry
  4. Fold the top of the pastry as you desire 
  5. Bake as directed on packaging (I baked for 20 minutes) 


  • 1 head of cauliflower
  • Olive oil
  • Cajun seasoning 
  • Sea salt
  • Squeeze of lime juice (From a fresh lime)
  • Organic breadcrumbs 



  • Pre-heat oven to 425 degrees
  • Slice the entire cauliflower with a large knife into 1 1/2 inch 

chunks as seen in picture 

  • Place on a olive oil greased baking sheet 
  • Brush olive oil on the cauliflower side facing up 
  • Season with cajun until evenly covered 
  • Sprinkle sea salt and breadcrumbs 
  • Squeeze lime juice on top 
  • Place cauliflower in the oven for 25-30 minutes or until golden 


  • Pair with your favorite sides and enjoy!

Cajun Cauliflower Steak


  • 1 cup of Brown lentils
  • 1 cup of tomato sauce
  • 1/4 of a chopped red onion
  • 2 tbsp of chopped garlic 
  • 1 tbsp tamari
  • 1/2 tsp liquid smoke
  • 2 tsp apple cider vinegar
  • 4 tbsp of maple syrup
  • 1 tbsp molasses


Seasonings to taste:

  • Onion powder
  • Garlic powder
  • Paprika
  • Cumin
  • Chili powder
  • Mustard powder
  • Sea salt
  • Black pepper 



  • Blend dry lentils in a high speed blender for 5 seconds            (This gives them the chopped look as seen in my picture)
  • Cook lentils on a stove top until tender
  • Rinse and drain
  • Add lentils to a sauce pan under low heat and add all other 


  • Stir occasionally for 10 minutes 
  • Add to a bun with toppings of your choice and enjoy!

Sweet BBQ Sloppy Joe

Recipe will be available in my E-Book coming soon!

Ital dinner

Almond Fusilli


  • 3.5 cups of Fusilli pasta (I used spelt pasta)
  • 1 cup sun-dried tomatoes (Chop smaller if they come in large 


  • 2 cups raw spinach 
  • Handful of chopped onion
  • Handful of chopped garlic 
  • 1 tsp of black pepper
  • 1 tsp of Himalayan sea salt 
  • 1 tsp of paprika 
  • 1 tbsp of sugar 


For Almond Sauce:

  • 2 cups of almonds soaked overnight for 12 hours, blanched
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, peeled and smashed
  • 3/4 cup coconut cream
  • 1 large lemon, zested
  • 2.5 cups fresh vegetable stock



  • Boil pasta as package instructs
  • Blend soaked & blanched almonds, olive oil, garlic and vegetable 

stock until smooth

  • Pour mixture into a skillet under medium heat
  • Bring the mixture to a boil, stirring constantly
  • When mixture starts to thicken add cream and lemon zest and 


  • Add pasta, sun-dried tomatoes, spinach, chopped onion and garlic 
  • Stir and add additional seasonings to taste as per your discretion 

Ingredients: (For seasonings please taste and use your own discretion)

  • Organic, dry Ramen noodles 
  • Handful of chopped scallions
  • Handful of chopped red onion
  • Half a handful of chopped garlic 
  • Baby spinach 
  • 1/2 freshly squeezed lime juice 
  • Half a handful of chopped Cilantro 
  • 2 tbsp curry seasoning 
  • 1/2 tbsp cumin seasoning 
  • 1 tsp of paprika 
  • 1 tbsp ground turmeric 
  • 2 tsp ground ginger
  • 1 tsp black pepper 
  • 2 cups fresh vegetable stock



  • Boil the ramen in 2 cups of vegetable stock until soft 
  • Reduce heat, add all seasonings and vegetables except lime and let simmer for 10 minutes. ​​​​​​​
  • Add to bowl, squeeze fresh lime juice and enjoy!

Curry Ramen


  • 1 jackfruit
  • Whole peppers of your choice (Red, yellow, green or orange)
  • Avocado 


For Jerk sauce: (Taste and use your own discretion for measurements)

  • 1/4 tsp chilli 
  • 2 chopped spring onions
  • 2 chopped garlic cloves
  • ½ tsp seasoning salt
  • ½ tsp allspice
  • ½ tsp smoked paprika
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • Thumb-sized piece of fresh ginger
  • Small sprig of thyme
  • 1 lime, juiced
  • 1 tsp light soy sauce
  • 1 tsp apple cider vinegar
  • 1 tsp balsamic vinegar
  • 1 tbsp soft brown sugar
  • 1 tbsp tomato paste
  • ⅓ cup fresh vegetable stock



  • Preheat oven to 400 degrees 
  • Pull apart the meat of a jackfruit and boil for 10 minutes 
  • Mix all ingredients for the jerk sauce together with a splash of water
  • Drain the jackfruit and pull apart into chunks 
  • Transfer the jackfruit chunks into a bowl and add jerk sauce 
  • Mix until jackfruit chunks are well coated in the jerk sauce
  • Transfer into a roasting dish and cover with foil 
  • Place in the oven for 20 minutes
  • Remove the foil and cook for additional 5 minutes
  • Carve the inside of the peppers you are using as seen in the picture to the left. 
  • Place the jerk jackfruit meat inside the peppers 
  • Top with cheese and place in the oven for an additional 5 minutes (I used cashew cheese, recipe is located on the “Raw” page)
  • Slice the avocado for a garnish and delicious compliment!

Pepper Poppers


  • 1 block of “Follow your heart” plant-based mozzarella cheese (Purchased from Lindos in Devonshire if you live in BDA)
  • 1/2 cup spelt flour 
  • 1 cup water
  • 4 chia/flax eggs

What is a chia/flax egg?

Both chia seeds and flax seeds have the same gel like consistency and properties of a dairy egg without the dairy! Just take 1 tbsp of chia/flax seeds and 2.5 tbsp of water - mix them together and let rest for 5 minutes then blend for a few seconds until smooth! 1 tbsp of seeds + 2.5 tbsp of water = 1 chia/flax egg. You will need to use the measuring proportions 4 times for this recipe to make 4 eggs. 


  • 1 cup of organic breadcrumbs
  • 1 tsp chopped parsley
  • Black pepper to taste (I used about 5 shakes)
  • Himalayan sea salt to taste (I used about 3 shakes)
  • Italian herb seasoning to taste (I used about 10 shakes)
  • Onion powder to taste (I used about 4 shakes)
  • Garlic powder to taste (I used about 4 shakes)
  • 1 tsp red pepper flakes
  • About 2 cups Grapeseed oil for frying 




  • Set out 3 large bowls and a baking tray laced with parchment paper
  • Slice the plant-based mozzarella cheese into thick strips about 1/2 inch each in width
  • In one bowl, add flour 
  • In the other bowl, add chia/flax eggs
  • In the last bowl, add breadcrumbs and all seasonings including parsley (Mix well)
  • Place one slice of the mozzarella cheese into the flour bowl and lightly coat
  • Next dip into the egg mixture
  • Lastly, dip into the breadcrumb mixture. Use your dry hand to ensure it is fully coated 
  • Place the stick onto the baking tray
  • Repeat steps with all mozzarella slices
  • Once all the sticks are coated, place the baking tray into the freezer for 1 hour (Do not exceed this time)
  • Fry in medium pan on medium/high heat for about 1.5 minutes or until golden brown 

Vegan mozzerella sticks



Samosa dough: 

  • 2 cups spelt flour
  • 1/4 tsp Himalayan sea salt
  • 4 tbsp and 1 tsp of olive oil
  • About 7 tbsp of water


Samosa filling:

  • 2 medium potatoes
  • Half a cup of chickpeas
  • Half a cup of green peas 
  • 3 tbsp olive oil
  • 1 tsp chopped ginger
  • 1 tbsp chopped parsley
  • Handful of chopped white onion
  • 1 tsp of coriander powder
  • 1/2 tsp of garam masala
  • 2 tbsp chopped garlic
  • Chili powder to taste (I used about 3 shakes)
  • Black pepper (I used about 10 shakes) 
  • Curry powder (I used about 15 shakes) or until curry flavor is evident 
  • Cumin powder (I used about 10 shakes)
  • Any mixed herb seasoning (I used about 10 shakes)
  • Thyme (I used about 5 shakes)
  • Basil (I used about 7 shakes)


  • About 2 cups of grapeseed oil for frying 



Samosa dough:

  • In a large bowl, add flour and salt - Mix well
  • Add the oil then start mixing with your fingers by using the “Rub technique” which is basically pinching your fingers through the dough.
  • The flour mixture will start to represent crumbs. Rub for about 3-4 minutes until flour becomes more compact (Try squeezing flour in the palm of your hands, if flour sticks together it is ready)
  • Start adding water gradually, 2 tbsp at a time, rubbing in between
  • Once all the water is mixed in, start kneading the dough until it forms a stiff ball
  • Place the dough ball in a bowl and cover with a moist napkin or thin towel for 40 mins 


The filling:

  • Peal the skin and boil potatoes until soft (Takes about 15-20 minutes)
  • Once boiled, cut them into tiny pieces and let sit while you make the filling 
  • Add oil to a large sauce pan on medium heat followed by garam masala, ginger, onion, garlic, chick peas and green peas. Cook for 7 minutes 
  • Turn heat to simmer and add all seasonings and remaining ingredients including potatoes 
  • Let simmer for about 15 minutes 


Shape and fry Samosas:

  • Once dough has rested, give it a quick knead then divide the dough into 7 equal balls
  • Start working on one ball at a time, keep the remaining dough balls in a bowl covered with damp napkin/towel so they do not dry out
  • Watch this video   for next steps and skip to 3 minutes and 27 seconds (3.27) for instructions on how to fold the perfect samosa cone
  • TIP : Make sure the dough is VERY flat before you fold into a cone 
  • Once you have made the samosa cones add the stuffing and seal the edges as seen in the video
  • Deep fry samosas in grape seed oil in medium/high heat for about 3-4 minutes or until golden brown

Pesto Butternut squash noodles with bbq veggie balls 


  • 1 Zucchini (And noodle maker) or you can purchase pre made zucchini noodles 

Pesto Sauce 

  •     1/2 cup Pine Nuts
  •     1/2 cup Walnuts
  •     1/4 cup Olive oil
  •     1 tsp Crushed Garlic
  •     2 tbsp Lemon Juice
  •     1/3 cup Nutritional yeast
  •     1 cup Fresh Basil Leaves
  •     1/2 cup Fresh Parsley 
  •     1/4 cup Water
  •     1/2 tsp Himalayan Salt
  •     1/4 tsp Ground Black Pepper


For Veggie Balls

  • 1 can of chickpeas
  • 3 garlic cloves
  • Handful of chopped onion
  • Handful of chopped basil
  • 1 tbsp of olive oil
  • 1 cup of organic breadcrumbs 
  • Oregano to taste
  • Black pepper to taste
  • Himalayan sea salt to taste 

BBQ sauce

  •     1/2 cup organic tomato paste 
  •     3 apple cider vinegar
  •     1 tbsp fresh lemon juice
  •     1 tbsp coconut sugar
  •     1 tbsp organic Worcestershire sauce
  •     1 tbsp organic, vegan mustard
  •     1/2 tsp pepper
  •     1/2 tsp smoked paprika
  •     1/2 tsp onion powder
  •     1/2 tsp garlic powder
  •     1/2 tsp  chili powder
  •     1/3 cup water



  • Steam noodles for 4 minutes 
  • Drain and season with a touch of olive oil & black pepper 


  • Blend all ingredients for pesto sauce until smooth 
  • Add to noodles until even 

Veggie balls:

  • Blend all ingredients apart from breadcrumbs until evenly mixed
  • Remove from blender and add breadcrumbs, mix until even 
  • Roll mixture into bite size balls 
  • Place on a baking sheet and bake under 375 degrees for 30 minutes -  Flip half way 


  • Add all sauce ingredients into a sauce pan under medium/high heat starting with the tomato paste ending with the water
  • Constantly whisk, bring to a boil and then reduce heat to simmer for 15 minutes or until thick and smooth
  • Dip veggie balls into the sauce 


Chickpea curry Samosas

Ingredients (Sauce):

  • 1/2 cup of organic, smooth peanut butter
  • 1/4 cup of coconut milk
  • 2 tbsp of organic, low sodium soy sauce
  • 2 tbsp of sesame oil
  • 1 tbsp of rice vinegar
  • 3 tbsp of agave nectar or cane/date sugar
  • Small knob of fresh peeled ginger
  • 1 garlic clove, chopped
  • Few dashes of cayenne pepper
  • Few dashes of black pepper
  • A squeeze of lime juice


Ingredients (Vegetables) & pasta:

  • 1 box of organic Thai rice noodles
  • A palm full of green or yellow onion (Sliced into long strips)
  • A palm full of purple cabbage (Sliced into long strips)
  • A palm full of red pepper (Sliced into long strips)
  • A few pieces of chopped parsley (To taste)
  • A few peanuts (To taste)
  • A few roasted edamame beans (To taste)
  • A sprinkle of sesame seeds



  • Cook the Thai noodles as instructed by package 
  • Drain noodles after cooking
  • Add noodles to a bowl with 2 tbsp of sesame oil, mix together 
  • Blend ALL ‘sauce’ ingredients in a high speed blender until smooth
  • Heat a medium size sauce pan on low heat
  • Add all vegetable ingredients and sauce, stir for 2 minutes
  • Add Thai noodles
  • Add peanut sauce 
  • Mix together on the lowest heat until all ingredients are evenly spread
  • Serve and sprinkle sesame seeds on top

Yummy Thai peanut noodles

Sweet & Sour Cauliflower


  • 1 head of cauliflower
  • 1 cup of flour (I recommend spelt or oat flour)
  • 1 cup of organic breadcrumbs (Optional)
  • Grapeseed oil
  • Herb seasonings to taste
  • Black pepper to taste
  • Himalayan sea salt to taste
  • 1 cup of overnight soaked chia seeds (Blended into a smooth gel consistency) This is an egg replacement
  • White sesame seeds 
  • Chopped scallions (optional)


For the sauce:

  • 1/2 cup organic maple syrup
  • 1/2 cup soy sauce
  • 1 tbsp sesame oil
  • 1-2 chopped garlic cloves
  • 3 tbsp rice vinegar
  • 1/2 inch fresh ginger chopped
  • 1 tbsp cornstarch + 1/4 cup water
  • Chilli flakes to taste


  • Chop cauliflower into small pieces 
  • Pour grapeseed oil into a large frying pan under a medium heat (1/4 of the pan should be full)
  • Mix flour, breadcrumbs and seasonings in a bowl until even
  • Pour chia seed egg replacement into a bowl
  • Dip each cauliflower head into the chia seed mixture, then breadcrumb flour mixture until evenly covered 
  • When oil is hot fry cauliflower pieces until golden brown and crispy 
  • Remove and dry with a paper towel 
  • Make sauce by combining soy sauce and maple syrup over medium heat , occasionally stirring with a whisk
  • Next, add the rice vinegar and sesame oil, mixing constantly 
  • Next, add the chopped garlic, ginger and chili flakes 
  • Seperately, combine cornstarch with 1/4 cup of water in a small bowl, mix until it is dissolved.
  • Add the cornstarch/water to the sauce and mix again
  • Let the sauce cook until it becomes thick and sticky (you may need to turn the heat up a touch for this to happen)
  • Once sauce has been created, dip each chunk into the sauce then and garnish with sesame seeds and chopped scallions !


Mac & Cheese 

(Recipe with and without nuts)


  • 2 cups spelt flour macaroni (Or your choice of pasta)
  • 1 1/2 cups raw cashews
  • 3 tbsp freshly squeezed lemon juice
  • 3/4 cup water
  • 1/3 cup nutritional yeast
  • 1/2 cup chopped roasted red pepper 
  • 1/2 garlic clove
  • 1 1/2 tsp Himalayan sea salt
  • 1/4 tsp turmeric powder
  • 1/2 tsp organic, vegan mustard (I used Annie’s brand)
  • Dash of black pepper
  • Dash of paprika 
  • Dash of seasoning salt
  • Date or cane sugar (To taste)
  • Dash of cayenne pepper
  • Dash of chili powder


  1. Cook macaroni pasta according to packaging.
  2. While macaroni is cooking, blend all ingredients together in a high speed blender for 2 minutes.
  3. Drain macaroni and mix with blended ingredients. Add to a baking pan.
  4. (Optional) - Season top of macaroni with organic breadcrumbs, herb seasonings of your choice and shredded cashew cheese (Recipe for shredded cashew cheese under raw section with taco recipe)
  5. Bake in a pan for 30 minutes under 350 degrees.



Cheese Sauce without nuts:


  • 2 cups boiled/steamed until soft potatoes
  • 2 cups boiled/steamed until soft carrots 
  • 1 cup unsweetened plant milk (I recommend oat milk or hemp milk)
  • 3 tbsp fresh squeezed lemon juice
  • 3 tbsp nutritional yeast 
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Few dashes of black pepper
  • Few dashes of cayenne pepper
  • Few dashes of Himalayan sea salt
  • Few dashes of paprika



  1. Place all ingredients in a high speed blender until smooth and creamy
  2. Taste and add more seasonings to your liking if needed
  3. Enjoy and use as you would with any cheese sauce such as macaroni, over pastas, vegetables or with nachos!


Lemon Pepper

Cauliflower Drumsticks


  • 1 head of cauliflower 
  • 1 medium size bowl of oat milk (Or plant based milk of your choice)
  • 1 medium size bowl of spelt flour (Or flour of your choice)
  • 1 medium size bowl of organic breadcrumbs 
  • 1 lemon
  • Himalayan sea salt 
  • Black pepper
  • Cayenne pepper 
  • Italian herb seasoning 
  • Oil for frying (Recommend coconut or grapeseed oil)



  1. Heat oil in a pan under medium heat (Enough oil for deep frying)
  2. Separate the head of cauliflower into bite size chunks.
  3. Cut the lemon in half and squeeze one half of the lemon juice into the bowl of plant milk. 
  4. Grate lemon zest off the other half and place zest into the bowl of breadcrumbs. 
  5. Add the remainder of the seasonings to the bowl of breadcrumbs and mix together (To your taste). I used apprx 1 tsp of each. 
  6. Add the same amount of seasonings to the bowl of flour, mix together. 
  7. Dip each cauliflower chunk into the milk mixture, flour mixture, and breadcrumb mixture until fully coated in that order.
  8. Repeat step 7 two times, for each chunk.
  9. Once all chunks have been double coated, fry in hot oil until golden brown. 

Earth Burger

(Same burger in both pictures)


  • 2 cans of organic black beans 
  • tbsp of olive oil
  • tbsp chopped garlic 
  • 1/2 cup of chopped green pepper
  • 1/2 cup of chopped red pepper
  • 1/2 cup of chopped yellow pepper
  • 1/2 cup of chopped onion
  • Dash of cayenne pepper 
  • Dash of paprika powder
  • Dash of Himalayan sea salt
  • About 7 dashes of black pepper 
  • About 7 dashes of mixed herb seasoning
  • About 3 dashes of thyme
  • About 7 dashes of mixed seasoning (I use Seasoning Salt or Mrs.Dash)
  • 1/4 cup of organic breadcrumbs (Binder)
  • 1 tbsp of vegan Worcestershire sauce (Binder)
  • tbsp of organic ketchup (Binder) (Homemade)
  • tbsp of organic bbq sauce (Binder) (Homemade)



  1. Rinse the beans in cold water and drain until dry. 
  2. Place the beans on a baking sheet and bake under 350 degrees for 10 minutes. This step dries out the beans slightly to ensure burger is not mushy. 
  3. Fry the garlic and onion in olive oil under a medium heat until golden brown
  4. Blot the garlic and onion in a napkin to take away all moisture
  5. Mix all ingredients together in large bowl with a fork until evenly mixed. Use a fork so that you can mash the beans while mixing ingredients, leave the beans partially chunky (Half fully mashed, half partially mashed). 
  6. Roll into 5-6 patties (Size of your choice) and place on a baking sheet.
  7. Fry in a frying pan with olive oil on medium heat for about 8 minutes on each side 
  8. You can also bbq (Make sure to use a bbq sheet)
  9. Add condiments of your choice. Cashew cheese, guacamole, homemade vegan ketchup and kale are seen in 1st picture. Asparagus and butternut squash are seen in second picture.

Oat Burger


  • 1 1/2 cup of rolled oats
  • 1/4 cup grated carrot
  • 1/4 cup summer squash or zucchini 
  • 1/2 cup chopped onion
  • 1 cup cooked brown rice
  • 1/4 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp parsley
  • 1 tbsp all purpose seasoning of your choice
  • 1/2 tsp black pepper
  • 1/2 tsp Himalayan sea salt
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder
  • 1/2 tsp curry pwder
  • 1/2 tsp cayenne powder
  • 1 tsb of Bragg's liquid aminos (Binder)
  • Organic breadcrumbs (Coating for patties)




  • Fry the onion, carrot, parsley, squash or zucchini in coconut oil under a medium heat until golden brown. Add COOKED brown rice, oats and seasonings. Simmer for 5 minutes while occasionally mixing.  
  • In a separate bowl, combine all liquid ingredients and stir. Pour liquid over the brown rice mixture until moistened and evenly mixed. 
  • Roll into as many patties of your choice, coat in breadcrumbs then place on a lightly coated, non-stick baking sheet with oil.
  • Bake for 15 minutes under 375 degrees. Turn the Patties over and bake for another 20 minutes. 


I am in the midst of perfecting a “Special Sauce” to go with these babies, stay tuned!

Black Bean Tacos

This recipe is for the black bean taco meat alternative only.



  • 1 cup of organic, thoroughly rinsed black beans 
  • Coconut oil
  • Tomato sauce to taste (I used 1/2 cup)
  • 2 tbsp Maple syrup (Or to taste)
  • 1 tbsp of chopped onions
  • 1 tbsp of chopped garlic 
  • Dash of chili powder 
  • Dash of crushed red pepper flakes
  • Dash of oregano
  • Dash of paprika
  • Dash of cumin powder
  • Dash of Himalayan sea salt
  • Dash of black pepper 

(Use all seasonings to your discretion)



  1. Sauté onions and garlic in coconut oil until golden brown, add black beans, seasonings and simmer until beans become soft. Serve as desired in taco or burrito shells!


Smoked Cashew block / shredded cheese (Takes 1 hr to harden)


  • 1 1/2 cups water
  • 1 cup raw cashews
  • 1 tbsp smoked paprika
  • 1 tbsp organic maple syrup
  • 1 garlic clove
  • 1 juiced lemon
  • 1/4 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • Dash of Himalayan sea salt
  • 1/2 cup of nutritional yeast
  • 1 tbsp of agar agar ( Natural gelling agent obtained from red algae) Lindos in Devonshire provides this


  1. Pour half of the water and all ingredients aside from the agar agar into a blender.
  2. Blend until smooth

  3. In a large sauce pan simmer the remaining water and agar agar, stir consistently until there are no lumps from the agar agar
  4. Remove from heat and stir in remaining ingredients until combined
  5. Pour into a container that will provide the mould look of your choice (I used a small, deep square glass container)
  6. Chill in fridge for 1 hour
  7. The cheese will turn into a block, shred and enjoy for up to 5 days in fridge or in freezer for 3 month