This creamy dill and caper sauce is made with Bala Cheese, a plant-based, dairy-free cheese alternative that brings tang and richness. Perfect as a vegan marinade for tofu or as a dressing for fresh, crunchy salads, it’s quick to make and packed with flavour.

This vegan kidney bean recipe is hearty, flavourful, and powered by plant-based protein. Blended with creamy Bala Cheese, lemon, garlic, and olive oil, this dish transforms humble beans into a rich and tangy meal.