These cheeses are a great way to enjoy fermented foods with three different cheeses, fermented vegetables, and crunchy Udo’s crackers. You can try just one cheese at a time if you have not made plant-based cheeses before, but this is a great place to start.
This courgette cannelloni is simple yet effective with a fresh tomato salsa, Udos lemon Ricotta and fresh herbs. A wonderful summer treat for lunch!
These potatoes always go down a treat for friends and family with a Peruvian inspired spice rub, plus they are so simple to make! Made totally moorish and tantalisingly tasty with our Udos sour cream and salsa!
Chia pudding is a great breakfast staple, as a source of plant-based omegas and a great way to hydrate. Chia seeds prepared in this way are good for your gut and in this recipe the fermented fruit adds a probiotic boost with the granola adding that all important crunch.
Udo’s probiotics are a great source of good bacteria that can be used to naturally ferment foods. This cultured yoghurt is a great example of how to use them to make this delicious creamy plant-based yoghurt that can be used in so many ways.
This is a cosy drink for a cool winters night with adaptogenic mushrooms, spices and a shot of coffee. Enjoy with a plant based mince pie on a festive day.
Skip to content
