Put a pot of vegan yogurt in a nut bag, or wrap it in a couple of layers of cheesecloth, place it in a sieve and suspend over a bowl to drip for at least 24 hours. Once it has stopped dripping, empty into a bowl and add flavourings of your choice. I put garlic granules, salt and pepper, and a green chilli from the garden, finely chopped. Put in a ramekin or mold, cover and refrigerate. It will last in the fridge for a few days, if you're lucky! Mine lasted one lunchtime.
Having seen SO much Nutella when we were in Rome, I decided to invent my own vegan version. So here is is:-
Tin cannellini beans
1 tbsp cocoa powder
1 tbsp carob powder
1 tbsp soy yogurt
1 tbsp soy milk
1 tbsp peanut butter
Zap it all in the food processor. You can vary the amount of liqiud depending on the texture you prefer. I put the peanut butter in at the last minute as I felt it was lacking in something and voila! there it was - very delicious.
Made this today. All measurements are approximate as I just threw in what I fancied - but here's a rundown of ingredients and you can mix and match depending on what you have available.
Chana Dal, soaked and cooked.
Onion, chopped and sauteed in water until it started to brown.
Salt and pepper
Cook the chana dal until quite soft, and let the onions brown a bit.
It tastes wonderful, has very little fat and is really economical. Garnish with a few fresh coriander leaves if you've got them and enjoy with brown basmati rice and/or naan, depending on how hungry you are.