Recipes

Sweet Chilli Thai Red Curry

Cook the onions in the coconut oil, before stirring in the red curry paste, adding the vegetables and cooking on a low heat for ten minutes until soft.

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Chilli BBQ Jackfruit Tacos

Cook the onions in the coconut oil, before stirring in the red curry paste, adding the vegetables and cooking on a low heat for ten minutes until soft.

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Strawberry Crunch Granola

Crisp, crunchy, quick, easy and delicious. Homemade granola is so simple and so much tastier than shop bought versions, plus you know exactly what goes in and you can tweak it to include pretty much whatever you want.

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Blondies

These blondies are so cake like and delicious, with each bite containing a burst of sweet strawberry, melt in the mouth chocolate and a slight crunch from the macadamia nuts…just perfection. They are also dairy free, refined sugar free and contain our brand new strawberry yog!

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Vegan Mince Pies with A Nush Ice Cream

We couldn’t resist squeezing a Mince Pie recipe in this December…these are made with a spelt flour and coconut oil pastry and are vegan, unlike regular mince pies we serve ours with a Nush caramel nice cream and it honestly is such a treat when paired with warm mince pies straight out of the oven.

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Blueberry and Oat Thumbprint Cookie

Thumbprint cookies are our new favourite thing;Crunchy and oaty, filled with a tsp of blueberry Nush and Blueberry CHAM, pure bliss.

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Sticky Caramel and Hibiscus Pecan Pudding

This dessert is sweet and sticky, with subtle notes of caramel and hibiscus from our creamy, dairy free yog that is perfect if you’re like us and not a fan of traditional Christmas Pudding, serve warm with pecans and another spoon of our yog!

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Loaded Mexican Skins

Preheat the oven to 180degrees and bake the sweet potatoes for 70-80 minutes until soft, and leave cooling until you can handle them to slice in half and scoop the sweet insides out into a bowl and put to the side.

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Pumpkin Gnocci with a Nush Cheese sauce

Now the weather is getting colder and nights getting darker we are getting so excited about Autumnal eats and warming bowls of comfort food and this Pumpkin Gnocci with a Nush Cheese sauce is perfect for an October evening.

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CHOCOLATE HAZELNUT RAW CHEESECAKE

To make the base, blend together all ingredients until the mixture starts to clump together. Press into the base of an 8-inch springform cake tin and allow to firm up in the freezer to firm for 20 minutes.

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CREAMY AVOCADO GLUTEN-FREE PASTA

Cook the pasta according to packet instructions. Drain, reserving the starchy pasta water for later use, then set aside. As the pasta is cooking, blend together all the ingredients for the sauce apart from the pasta water until smooth.

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KEY LIME ICE LOLLIES

Place all of the ingredients into a high-powered blender and blitz until completely smooth. Taste and adjust the lime and sweetness if needed. Pour mixture into lolly moulds, sliding a lolly stick inside, and place in the freezer overnight to set.

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SALTED CARAMEL & RASPBERRY FRO-YO BARS

Start by making the date caramel. Blend in the ingredients together in a high-powered blender until completely smooth, adjusting the flavouring to taste. Spoon into a bowl and set aside.

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YOGHURT & GRANOLA PARFAITS WITH RASPBERRY CHIA JAM

Make the chia jam in advance. Gently heat the raspberries and the water in a saucepan until the fruit starts to break down. Stir until almost a liquid, then remove from the heat.Pour the warmed raspberries into a bowl, then stir in the agave syrup, lemon juice and chia seeds. Place in the fridge to thicken overnight.

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