Recipe Inspiration

Indulge in our quick and beautifully simple plant-based Chocolate Mousse recipe, made with our award-winning Organic Japanese Silken Tofu. This high protein mousse is perfect for dessert or as a sweet treat. Top with your favourite fruit or berries.

Enjoy this plant-based take on a classic seasonal dessert, using Clearspring's versatile Silken Tofu for this dish's finishing touch, the vanilla cream.

Kanten is a Japanese gelatine free jelly using sea vegetable agar flakes. Here we used Amazake as the main liquid and added strawberries for the colour and its sweet flavour. Make it fancy by cutting into a flower shape or let it set in a fancy glass to serve.

Really easy to make jelly-like dessert using Agar sea vegetables. We like to use apple juice as the base as it usually goes with any fruits. Here we are using blood oranges as its in season. You can make this with bananas, strawberries, blue berries or cooked peaches.

I am so delighted to have discovered the perfect balance of the texture of this mousse by mixing both agar and kuzu. Its delicate and silky texture will remind you of all the goodness around you.

No ingredient list needed here.  Simply cook your mochi and serve with a scoop of your favourite ice cream, chopped toasted nuts, and a generous amount of fresh fruit.  I finished the dish off with a drizzle of Clearspring Rice Malt Syrup.

This raspberry mousse is super easy to make and has a deliciously fresh and fruity flavour. No one will believe it's made from tofu!

Amazake is a well known warm drink in Japan. Here we have used our amazake to make a vegan french toast. Simply soak the amazake into to some bread and you will have a delicious jucy piece of toast for that comfort weekend breakfast.

Simple baking with this easy dessert recipe. By adding a hint of Miso brings out the sweetness and the umami flavour hiding in the coconut milk and the fresh apples. If you like your apples al dente, then take them out after 20min but if you want the soft mushy apples, leave it in the oven for an extra 10min. Although its best served hot, you can enjoy this dessert cold as well.

A delightful plant-based dessert which can be enjoyed any time of the year. The fruity sweet mango purée compliments the gentle bitterness of the matcha panna cotta. We use Agar, the perfect vegan gelatin, to set the dessert. Tweak your panna cotta texture by varying the amount. Bask in guiltless indulgence and enjoy this vegan-friendly and refined sugar free dessert!

Matcha is one of my favourite foods! I love its flavour and colour as well as its subtly uplifting effect. It tastes amazing in sweets so here I've used it as I would cacao to make indulgent little brownie bites. The oats give creaminess and make the bites lighter, rice malt syrup adds a slight chewiness and miso rounds everything off beautifully. Just as good popped into your bag or lunchbox to keep you going, or with a cup of tea.

This warm crumble is so simple with no baking involved. We add sweet white miso to create a scrumptious salted caramel flavoured sauce. Enjoy with a scoop of dairy-free ice cream.

This has to be one of my easiest but incredibly moreish recipes... a vegan, refined sugar free salted caramel sauce. Just blend all the ingredients together and you’re ready to eat or spread over a dessert... the challenge is to not just eat it all at once straight out of the bowl!

Weekend Buckwheat pancake stack. This is a nutty wholesome breakfast which can be made in no time. Double the ingredients to enjoy with the whole family.

Matcha’s not only destined to be a drink! Our magical green powder can work its magic when added to your kitchen creations. We have created a delicious on-the-go snack for you.

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.

Flapjacks make a great snack, but are all too often laden with sugar and butter. We’ve given a traditional flapjack recipe a makeover and made these vegan and free from refined sugar. Use certified gluten free oats to make them gluten free too.

This cake is deliciously fruity and moist. The polenta and corn oil give it a rich yellow colour and combined with the ground almonds, a satisfying grainy texture.

A delicious winter warmer using Clearspring Organic Japanese Kuzu, an ancient Japanese home-remedy, as well as a popular addition to the Macrobiotic diet.

Impress your guests with this delicious vegan alternative to the classic rhubarb crumble.

Guilt free healthy dessert with wholemeal oats and Clearspring Organic Fruit Puree.

This delicious dairy-free cake makes the perfect alternative to cheesecake.

Deliciously simple, and simply delicious, this healthy dessert is also packed with natural fibre found in agar flakes.