Cashew Cheese SpreadRecipe by Jyoti Dambiec  from ‘The Ultimate Book of Vegan Cooking’ by Tony & Yvonne Bishop-Weston

A gluten free dish that can be grilled, baked or pan-fried.  Serves:  4


  • 750 mls water or stock
  • 1 teas. Salt
  • 175 grams (1 cup) polenta
  • 4 sun-dried tomatoes, chopped
  • 2 tbs. olive oil or margarine
  • 5 tbs. chopped fresh parsley, thyme, basil, oregano, plus extra to garnish
  • Olive oil for greasing and brushing
  • Salt and ground black pepper


  1. Herb and Sundried Tomato PolentaPrepare the polenta in advance. Place stock or water in saucepan with the salt. Bring to boil, lower heat, slowly pour in polenta and stir with a wooden spoon.
  2. Stir the mixture constantly, using a figure eight action, over a medium heat for 5 minutes, until the polenta begins to thicken and come away from the sides of the pan.
  3. Add the sun-dried tomatoes and stir well.
  4. Remove from heat and continue stirring for another minute or two. Stir in the olive oil or margarine, herbs, salt and pepper.
  5. Transfer mixture into wide, greased pan or glass or ceramic dish. Spread evenly and cover with baking parchment. Put in cool palce until set.
  6. Turn out onto board and cut out rounds with cookie cutter. You can also cut into squares or diamonds. Brush with oil.
  7. Heat griddle pan and lightly brush with oil. Cook for 5 mins, turning them once.

This is delicious served with vegan cashew cheese and grilled vegetable toppings.