Homemade vegemite! This is a gluten free version of the spread all Aussies know and love. It’s quick, easy, delish (and messy). This makes a large jar, great for regular vegemite eaters and/or big households. It lasts a long time, however I suggest halving the recipe if you don’t eat it that frequently.

Into a blender goes:

• 375g (roughly 1 + 1/3 cups) of black tahini
• 4 tablespoons of tamari
• 2 tablespoons of apple cider vinegar
• 3 tablespoons of nutritional yeast

Blend on a high speed, using the tamper to mix thoroughly. Scoop into a jar and store in the fridge. Enjoy!

Author

Jaclyn Cave
BHSc (Nat), BComm (Soc)
Masters Womens Health Med (UNSW)