I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Almond Feta

Almond Feta



2 cups almonds (soaked and de skinned) or just buy them blanched. But when they’re soaked they come off real easy.

1 clove garlic

4-5 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp sea salt

Black pepper


Pre-heat oven to 170C.

Combine in blender with a little water, you want to keep it as thick as possible...but smooth (I used about 1/2 cup). Keep stopping and scraping the sides.

Pour the mixture into a nut milk bag or cheese cloth and gently squeeze out excess liquid so it clumps together.

Alternatively place in cheese cloth in a sieve over a bowl and place in the fridge overnight.

Line a baking tray with parchment paper. Transfer cheese to baking paper shaping it in a rough circle about 1-2cm thick.

Bake for 30 minutes, then poke a few holes in the centre to allow the middle to cook. Bake for a further 10-15 minutes or until the top is browning slightly and cracking. Let the almond feta cool before slicing.

Store in an airtight container in the fridge.

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