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Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
Combine the Flora Plant Double 31%, plant milk, Dijon mustard, plain flour, salt, olive oil and yeast in a saucepan.
Whisk the sauce base together, until no lumps remain.
Place on the stove and bring to a simmer, whisking all the time until thickened.
Turn down to a low heat and cook out for 3-4 minutes.
Finally, whisk in the 3 Violife products, ensuring they are completely melted and the sauce is glossy and thick. Set aside until ready to use.
Cook the pasta to the manufacturer’s instructions, toss with olive oil whilst warm.
To assemble the dish, combine the cooked pasta, and cheeze sauce in mixing bowl. Sprinkle some Violife Smoked Flavour Grated into the mix and fold through.
Turn out into an oven proof dish and grate over some Prosociano before glazing under a hot grill. Serve immediately.
Try finishing with crispy fried onions on the top for extra flavour.
Products used in the recipe:
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