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Mug O' Soup

Mug O' Soup

| S i L K Y | smooth mug of hot cauliflower soup with truffle oil.

A delicious cup of wholesome goodness.

Cauli Soup

TM [thermomix] TEK


1️ 600ml of real ham hock stock [or real chicken stock if preferred]

2️ 1 rough cut head of cauliflower

3️ 15 min @ sp3 on varoma setting [10 min if stock is already hot]

4️ add 2 knobs of butter & 2 tBsp of first cold press extra virgin olive oil [just the latter for paleo]

5️ 5 more min @ sp3 on varoma setting

6️ purée on sp8 for min until silky smooth

7️ season with salt 'n pepper to taste & serve in mug with a splash of truffle oil

The truffle oil takes this simple recipe to the next level. Makes x6 mugs of soup.


Cultured Cashew Cheese

Cultured Cashew Cheese

| C A S H E W ' C H E E S E |

Cashew Image
... vegan, probiotic, dairy-free, cashew-cheese ... this is everyone's fave.


Stage #1 in a 2lt Mason Jar [or similar]

6 cups raw organic cashew nuts

2 cups Active Water Kefir [WK] liquid [tibicos]

2 cups Filtered Water [optional] enough to cover cashews OR for a more 'tart' end result, substitute filtered water with more WK

1/2 tBsp of rapadura sugar

Soak for 24 - 48 hours then strain and rinse before

Cashew Fizz

Stage #2 - Blitz activated nuts


1 1/3 cup active Water Kefir
1 rounded tBsp PHMSalt
2/3 cup of Cultured Coconut
1/4 cup Nutritional Yeast

 Ingredients in TM

[+ 2tBsp smoky paprika for smoky version ]

blitz in the Thremomix or [similar] for 2 minutes on high.


Spoon into jars with a layer of extra virgin olive oil [or fave nut oil] covering top surface.

Finished Cashew Cheese

Refrigerate ... lasts for months in the fridge

This is the real deal, enjoy and share with friends.