Step 1

Blend all ingredients in a high-speed blender until smooth.

Step 2

Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.

Step 3

Leave to culture for at least 24 but no longer than 36 hours.

Step 4

Mix the salt, nutritional yeast, onion powder and garlic powder with the fermented cheese from the first stage.

Step 5

The cheese is now ready and can be stored in a sealed container for up to a few weeks.

Step 6

Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Step 7

Blend all ingredients in a high speed blender until smooth.

Step 8

Grind all ingredients, leaving some chunkiness!

Step 9

Combine salt and spinach in a bowl. Massage until the spinach wilts down and gives off most of its liquid. Drain off any excess liquid.

Step 10

Place 4 strips of courgette / zucchini on a plate, slightly overlapping.

Step 11

On top of this, put down a layer of the tomato sauce, then the cheese, the walnut meat layer and finally the pesto and then spinach on top.

Step 12

Place two thin slices of tomatoes on top of this.

Step 13

As we did at the start, put a layer of slightly overlapping courgette strips on top of the tomatoes.

Step 14

Repeat the steps for the filling ingredients, along with the tomatoes and a layer of courgette / zucchini.

Step 15

Garnish with a quenelle of cheese, some small dice tomatoes, a couple of turns of black pepper and a sprig or some chiffonade of basil.