Vegan “brie”

This recipe has been in my drafts about 2 years…. I guess that shows how great of a blogger I am, hahah.

I was inspired to make this recipe a long time ago when I saw someone post about it in a facebook group. Only 3 ingredients to make vegan “brie”.

Before I went vegan I had a sort of love/hate relationship with brie…. Or well, I couldn’t quite decide if I liked it or not. Sometimes I liked it, sometimes I didn’t. I must admit I am not a huge fan of melted cheese, neither dairy nor vegan cheese. Something about that gooey texture just isn’t for me…

I am really selling this recipe, right?

I decided it was finally time to give this recipe a go and see whether it worked or not.

Vegan cheese (preferably plain, I used Violife cheese), cream cheese (I used oatlys) and some oat cooking cream (I also used Oatly). That is all you need.

The results….? Creamy and cheesey…. A little gooey as well.

If you let the cheese sit for 24 hours in the fridge it does create a sort of thicker outer layer resembling the outer layer of brie cheese, but not quite the same texture. Of course, I haven’t eaten brie cheese in almost 4 years so I am sure if you eat brie first and then eat this remake of it, it won’t be the same. But it does have similar qualities and textures according to me.

I definitely think I can experiment more with this recipe, maybe try another cheese brand to see how it works or add flavours to the cheese such as garlic or chilli or why not some roasted walnuts. (Even though I know brie is just plain in flavour).

Give this recipe a try. I would suggest you half the recipe if you just want to try it or are just making for one person.


200g vegan cheese, plain

100ml oatcream

80g cream cheese

How to:

Chop the cheese into smaller pieces.

Pour the oatcream into a pot and heat on medium. Add the vegan cheese and allow to cook until the cheese begins to melt. Keep stirring. Finally add the cream cheese.

Grease a small pot/jar and pour in the cheese mix. Place in the fridge overnight, but preferably 12-24 hours. Note, you can let it sit in the fridge overnight and then in the morning turn the jar/pot over and place on a plate and naturally it will release from the jar so that you can remove the jar and cut into the brie.

Should last in the fridge atleast a week! I would suggest you keep it covered.

You can double or half this recipe depending on how much you want to make 😊 And try different vegan cheeses if you want flavour or add your own flavour if using a plain cheese.

If you try this, let me know what you think 😊 Don’t forget to tag me on Instagram(itsahealthylifestyle) or comment down below.

How to make vegan mayonnaise

Mayonnaise… either you love it or you hate…. I have never heard someone say they are “Ok” with it. It is either love or hate.

Let me know in the comments which type you are…. Though I am guessing that if you are actually looking at this recipe you are someone who loves mayonnaise and maybe wants to figure out how to make their own version to save money, or just know how to make a vegan one.

So in the past, I have seen some different ways to make mayonnaise… one based on aquafaba and another based on cashews.

I have never personally liked mayonnaise, so making my own has never been something that has occurred to me… why make something I don’t even like. Hence why I have used crème fraiche in many of my creamy salads!

But I recently learnt how to make my own vegan mayonnaise and it looked so simple so I thought… I have to give it a go. Because if it is that simple, then of course I want all of you to know how to make it yourself.

According to others who ate the mayonnaise, it is similar to the real thing… though you do want to be careful with how much kala namak you use as it gives off a very sulphur smell and taste meaning that your apartment will smell like egg/fart when you use it 😊 Just a little warning!

What is kala namak?

It is also known as himalyen black salt. Because of the components it is made up of, alot of sulphur, it gives off a very eggy smell/taste which makes it great when making tofu scramble or chickpea omelette. However it may not be the most appetizing smell.

I would also recommend you buy preground kala namak and not the hard rocks which you need to ground yourself, because there is risk that the grinder you use to grind the salt will forever smell like sulfur!

The key to make this recipe successful is:

Make sure that all the ingredients are in room temperature, if you use milk that is too cold it might not work out.

I also need to mention that I can not guarantee the results if you use another plantbased milk than soya milk, and the same goes for using another oil than olive oil. However, I am pretty sure using rapeseed oil should work fine instead of olive oil.

Use a handmixer and some type of shaker/glass. It might work in a bowl, I haven’t personally tested but you can give it a try and let me know in the comments below.

If the mixture is too loose, then just add a little more oil and keep mixing, it will thicken up.

Note, after some time in the fridge the mix may not be as “loose”, but it is just to mix it and then it is fine again. Just like with homemade oatmilk, when you store it in the fridge it is not always the same as the storebought versions that have added preservatives to keep them fresh and long lasting.


Make chili mayonnaise by adding some chilli to make mix

Or why not some garlic mayonnaise… adding some extra salt and crushed garlic

Or make your own vegan aioli, with the mayonnaise as the base (Recipe example)

Chiptole mayonnaise (120ml mayonnaise, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1.5 tsp chipotle powder, squeeze of lime, pinch of salt)



240ml olive oil (or rapeseed oil)

120ml soya milk – at rooms temperature

½ tsp kala namak

1tsp mustard

½-1tsp lemon juice

Pinch of salt, optional

Add chilli/garlic if you want to spice up the flavour.

How to:

Begin by adding the oil and soya milk to a jar/glass. These two won’t mix, i.e a coagulation will happen. So add the mustard along with the kala namak and lemon juice.

Then begin mixing with the handmixer. It shouldn’t take too long, c.a 2-3 minutes, but be patient.

If it doesn’t begin to thicken up add some more oil… and if necessary a little more mustard as that will help combine the oil and plantbased milk (which contains water i.e oil and water don’t mix, so you need mustard or vinegar to help with that).

If the mixture really doesn’t mix then it could be that the ingredients are too cold. However, this recipe should work if you follow the instructions 😊

If you try this recipe, let me know how it went… also if you made any adaptions to the recipe or the flavour 🙂

Vegan Sabich recipe

While I was in Israel – invited there by VibeIsrael – for their Vegan food tour 2019.

One vegetable which I noticed was occurring in many of the dishes we ate was aubergine, or so called eggplant. Mushroom was another reoccurring vegetable, however as I don’t like mushroom I am not going to make any recipes based on this vegetable.

Aubergine is one of those vegetables which is very hit or miss. It is very easy for it to turn out mushy and tasteless. It is one of those vegetables which you definitely need to know how to prepare to make it edible.

I have some different eggplant recipes you can try if you are interested: eggplant schnitzel, they are thin and crispy and super amazing. Stuffed eggplant, another amazing dish which I really like.

Inspired by some of the meals I ate while in Israel, I wanted to recreate some meals I ate while there. And the first one is a Sabich sandwich.

I had to do some googling in regards to what is actually in a Sabich, because lets be honest… when I ate it I just enjoyed it and didn’t think too much about it. The good thing about the trip was that I never had to think about if something was vegan or not, as it was already planned and organized already.

From my googling, I saw that there are different ways to make this sandwich. Different vegetables and fillings. I also tried to figure out if there were any specific spices necessary to make this sandwich, but apparently there weren’t any… it was the sauces that added the flavours. I.e hummus, tahini and amba.

Amba is a type of pickled mango sauce with lots of spices.

Originally a Sabich has egg in it, but of course that is excluded in this recipe.

I do understand that if you are from Israel, or the middle east where you may eat this type of meal on a regular basis, you may think that this isn’t the “exact/original recipe”. And I agree… it isn’t. It is my homemade, Swedish style Sabich. It is missing the amba (I used mango chutney instead) and is also missing the Israeli pickles, but it still worked great!!

Pita bread, hummus and vegetables that just don’t compare to the kind I ate while in Israel… but that is ok. I can atleast try to replicate this dish as much as is possible.

It’s funny how I have never thought of this amazing sandwich combo… all the fillings and sauces work so well together, and the fried aubergine is the cherry on top. So next time you make a sandwich, give this one a go.

If you have tried this sandwich before, let me know what you thought…? 😊

Changes you can make to this recipe:

You can bake the aubergine instead, c.a 30 minutes at 200 degrees. Use plenty of oil, garlic and salt. Also, using the spice sumac on the onion or on the eggplant is recommended!


Makes 3-4 pita bread

2/3 large aubergine, in thin slices

Plenty of olive oil


Tahini – a runny kind

Hummus – preferably homemade

Cabbage, purple or white

½ red onion, sliced thinly

4 boiled potatoes, cold and sliced (this is optional)

Tomatoes, chopped

Cucumber, chopped

Lemon juice

Cilantro or parsley

Amba sauce, or mango chutney

4 small/medium potatoes

3-4 pita bread

How to:

Begin by washing the aubergine and slicing thinly. Then fry on medium heat in plenty of olive oil, until golden. Take about 3-5 minutes on both sides. Add some salt either while frying, or once they are done.

If using potatoes, rinse the potatoes and boil for 10 minutes until almost soft. Then place in the fridge to cool down before slicing into thin slices.

In the mean time you can prepare the vegetables. The best is to make a mix of cucumber, onion and tomatoes, which you drizzle over some lemon, cilantro and olive oil and let sit for 30 minutes.

Also, making your own hummus is the best but store bought works as well. Recipe for homemade hummus (HERE).

Recipe for homemade tahini, (HERE), however I do infact recommend storebought one for this recipe.

Once the veggies are done, heat the pita bread in the oven (200 degrees) for 2-3 minutes.

Then begin to layer the sandwich, first with hummus then cabbage, followed by the cucumber and tomatoes. Then add the aubergine and potatoes and lastly the tahini and amba sauce.

Eat warm, and don’t be scared to make a mess!!!

**Note, i have not stated any quantities for the vegetables or sauce because it is all about the quantities YOU want to use. I.e more sauce, less vegetables or vice versa 🙂 You don’t really need measurements for this recipe.

Eat and enjoy and don’t forget to tag me on Instagram (itsahealthylifestyle) if you try this recipe.

Vegan remake of pickled herring | Vegansk skärgårdssill | Aubergine “herring” | Classic Swedish dish

In Sweden it is common to eat pickled herring, especially during high times such as Christmas, Easter and Midsummer.

In the past i did like eating the pickled herring, however it was mostly the sauce i liked and not so much the raw fish. Since going vegan i have never tried to recreate this dish, because it just hasn’t been something i have wanted or felt the need to eat. However a few weeks ago i had some extra aubergine i needed to use, as well as all the ingredients to try recreate the sauce so i thought… why not give it a go.

The sauce has a slightly fishy taste from the vegan caviar, but it also has a sweetness due to the marinade, and of course the creaminess from the creme fraiche.

I would recommend you use vegan mayonnaise, or 50/50 vegan creme fraiche and mayonnaise as that will give the best results. But you can switch for a lighter version such as creme fraiche or soya quark.

For the marinade, i have written less sugar than i used as mine was a little too sweet for my preference, so in the recipe it is about 60% sugar than what i used which will hopefully give a better balance, but you can of course use even less, as the sugar is mostly for preserving and giving a little flavour but it shouldn’t be overly sweet.

This dish may sound strange for many who aren’t from the Nordic countries, but all countries have their different cuisines and dishes… so if you are willing to try something new and different, give this a try. Of course, i don’t know who readily available vegan caviar is in other countries…. Maybe Ikea will have it if you have an Ikea close by…? Otherwise you could always try adding some seaweed flakes/crushed up seaweed to give it a slightly “fishy taste”.

Also, in Sweden there are many different types of pickled herring with different sauces such as onion based, mustard based and each year they have a new sauce the exclusive/limited edition sauce, hahah. But many companies have also realised that not everyone wants to eat fish and have made alternatives based on tofu, which are very tasty in my opinon.


You could switch the aubergine for tofu in this recipe, though i would then use a firm tofu and you don’t need to salt it… however you should press it of water before marinating!



For the marinade:

100ml vinegar

100g sugar

300ml water

3 bay leaf

8 black peppercorns

½ small red onion, diced

For the “herring”

1 aubergine


For the sauce:

½ red onion

200ml vegan creme fraiche, or 50/50 crème fraiche and vegan mayonnaise

Fresh dill

2 tbsp vegan caviar

½ lemon (juice)

Salt and pepper

How to:

In a pot, add all the ingredients for the “marinade” and allow to boil for a few minutes.

In the meantime, rinse the aubergine and chop into small cubes. Pour over a little salt and allow sit for about 10 minutes, so that some of the moisture is drawn out.


Add the aubergine to the “marinade” and allow to boil for a few minutes before removing from the heat. Then allow to cool down before placing in the fridge overnight.


Prepare the other sauce as well, so that it can sit overnight as well, and the flavours will be a lot stronger and combined.

To make the sauce, dice the onion and the dill. In a bowl mix together all the ingredients, taste and adjust seasoning according to preference. Allow sit in the fridge overnight as well.

In the morning, pour away the “marinade” from the aubergine and mix the aubergine into the other sauce. Preferably, you then let that sauce sit for another few hours in the fridge, but it is fine to just mix and eat directly.


This is a remake of a class Swedish dish, i.e skärgårdssill. You can make this recipe using tofu instead of aubergine, and you can make a mustard sauce instead of the caviar based one.

In the future I will be making this for Christmas, midsummer, Easter and all those other hightimes when the non vegan version is classic at the table!







Chocolate aquafaba mousse


Aquafaba… the liquid from a tetrapack of chickpeas, this often forgotten about and wasted food.

Nutritionally, it doesn’t add a lot… mostly sodium if you use aquafaba from salted chickpeas. However, it sure adds a lot when cooking or baking, such as being a good binder when it comes to breading foods. But even works great in pancakes, waffles, bread.

I have a post about aquafaba, what it is and what you can do with it which  you can read HERE.

In this post, I am instead going to share the recipe for a chocolate mousse made from aquafaba.

When you think of mousse, the first thing you think about isn’t exactly “chickpea water”… but after you make this recipe you won’t be wanting to waste aquafaba again.


Granted…. A chocolate mousse made from whipped soy cream or coconut cream might have more of a creamy texture, but this mousse is still tasty for what it is. And even if you may be sceptical… if you have the ingredients at home… give this a try.

I do recommend that you use aquafaba from unsalted chickpeas…however if you only have salted then you may need to add a bit more vanilla and sugar to override the salt.


So onto the recipe… because that is what you are all here for:

240ml aquafaba (roughly all the aquafaba from one can of chickpeas)

1 tsp lemon juice or vinegar (this helps make the aquafaba stiffen and form peaks)

100g vegan chocolate, melted

1-2tbsp coconut milk (or other plantbased milk)

c.a 2tbsp sugar or stevia (depending on which chocolate you use, if it is vegan milk chocolate you may just want to use 1tbsp sugar).

Optional: Pinch of vanilla, pinch of sea salt if the aquafaba isn’t already salted.

Optional: Top with some banana, peanut butter and berries

How to:

First, make sure that the whisk and bowl you will use to whisk the aquafaba is clean and has no fat residue left in it, as this can stop the aquafaba from forming peaks, which is what you want.

Begin by melting the chocolate – as you don’t want it to be super hot when you mix it in with the aquafaba. I mix mine in a waterbath, meaning you place a plate with the chocolate ontop of a pot with boiling water. The steam and heat will melt the chocolate – stir occasionally. However, you can also melt the chocolate in the microwave, doing it in 20 second intervals to avoid burning the chocolate. Add 1-2tbsp coconut milk to the chocolate, as that will keep it smooth and keep from hardening into a hard chocolate block again.

In the meantime, begin whisking the aquafaba. The best is to use an electric whisk, and then it will take about 5 minutes. By hand it can take around 10 minutes. Note, add some lemon juice or vinegar when mixing as this will help the aquafaba to stiffen.

After about half the time, add the sugar and keep whisking. The aquafaba is done once it has “peaks”, and you should be able to turn the bowl upside down without anything spilling/falling out.

Add in the melted chocolate, being careful to fold it in and not whisk or mix too hard. Note, the mousse will lose some of it’s peaks and stiffness, but that is ok. Just don’t overmix.

Then, either place that bowl into the fridge or pour into your desired mousse forms/cups and then place into the fridge overnight or for atleast 2-3 hours. This will help the mousse set.

Once done, eat and enjoy and make this a weekly dessert because it tastes so good!!


If you do try this recipe, let me know what you think…. . I personally really like it, but maybe that is just me!

Remember, you can add some liquorice powder, vanilla powder or chilli to add extra flavour to this mousse!!