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“We constantly work and play to convert one more acre back to Organic each day”

Christopher Dawson, Founder & CEO

Vegan, Macrobiotic & Japanese


Pumpkin Pie with Tofu Vanilla Cream

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.

Tahini Tantanmen Ramen with Crispy Shiitake

This recipe is inspired by tantanmen ramen – a Japanese take on Sichuan dan dan noodles, with a broth made from soya milk and sesame – but it is by no means authentic. Typically this would have a proper stock as the base and be topped with minced (ground) pork, but I got attached to the idea of a ramen that could be knocked up quickly and that remained vegetarian/vegan. I also wanted to use udon noodles (again, untraditional), because I love their texture: big, fat, slippery, chewy – is there anything more satisfying?

Pickled Sakura Cherry Blossom

Spring activity 🌸 Pickled Sakura cherry blossom. “Sakura zuke “ #桜漬け using Clearspring’s Ume Su - Ume Plum Vinegar 🌸 Sakurazuke is enjoyed in Japan as a seasonal decoration/garnish on dishes, desserts and even in teas. They can be eaten like an edible flower after it has been preserved.

Creamy Buckwheat Soba Noodle Salad With White Tahini Dressing

Creamy buckwheat soba noodle salad using Clearspring 100% Buckwheat Soba noodles. This is a really light noodle salad mixed with raw sliced vegetables and a creamy tahini dressing. We used rainbow carrots to bring out different colours to the salad. If you are not going to eat it straight away, keep the sauce in a separate container and dress it before serving.