Welcome back to the Ecomodo blog and since its Veganuary, we thought we’d share our favourite plant-based recipes that are super simple to make and delicious. 

Did you know that all of the products we sell are suitable for vegans and free from animal cruelty too? 


Vegan Lemon Cheesecake 

Perfect for the whole family to try, this gorgeous, light cheesecake will leave your tastebuds tingling. 


          For the base: 

  • 30g coconut oil, plus extra for greasing
  • 100g blanched almonds
  • 100g soft pitted dates

          For the topping: 

  • 300g cashew nuts
  • 2 ½ tbsp agave syrup
  • 50g coconut oil
  • 150ml almond milk
  • 2 lemons, zested and juiced


Step 1)

Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hour. In the meantime, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (around 30 minutes should be perfect!).

Step 2)

Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

Step 3)

Serve and enjoy! We also love to decorate ours with some vegan lemon sweets for the final touch.

The full recipe can be found here: https://www.bbcgoodfood.com/recipes/raw-lemon-cheesecake 

Once you're ready to wash up why not try our eco sponge? 

Crispy Salt and Pepper Tofu

We love this delicious yet simple recipe! It's Chinese take away vibes without the price tag. 


  • Pack of firm tofu
  • 2 tbsp cornflour
  • 1 tsp of black peppercorns ground to powder
  • 2 tbsp sunflower or vegetable oil
  • Fresh chillies to taste
  • Spring onions to taste
  • Salt to taste
  • 2 tsp low-salt soy sauce

Step 1)

Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.

Step 2)

Cut the tofu in square pieces. Mix the cornflour, ground pepper and 1 tsp of flaky sea salt on a plate. Gentle turn each piece of tofu in the cornflower mix to coat.

Step 3)

Heat 1 tbsp oil in a wok. Stir-fry the spring onion and chilli for a few minutes, to soften a little. Next up add soy sauce. Cook for another 1-2 minutes, making sure the veg has a nice crunch. Drizzle with a little sesame oil.

Step 4)

Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Service on top of the vegetables, scatter with chilli and spring onion.

Serve in our beautiful buddha bowls!