Vegan cream cheese by Tony Weston and Yvonne Bishop, from Vegan Serves 4 Preparation time less than 30 mins Cooking time no cooking required Resembling ricotta, this cheese is especially good on toast with home-made jam. Alternatively, it can be eaten as a savoury - rolled into balls and dipped in herbs, cracked black peppercorns or seaweed flakes. Ingredients 175g/6oz tofu 50g/2oz coconut oil, melted 1 tbsp rapeseed oil 1 tbsp lime juice 1 tbsp agave syrup (substitute maple syrup if unavailable) 2 tsp salt Method 1. Place all ingredients in a food processor or liquidiser and combine well. 2. Transfer the mixture to a glass jar, store in the refrigerator and use as required. It will keep for up to one week.

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