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Our Story

 

MATT

Matt, founder of The Hemp Pantry Limited, is embarking on a hemp food revolution. Matt brings a fresh, new look to plant-based food, with innovative, interesting, and exciting ingredients sprinkled with a few honest words.

In his high-end line of work, there is no option but to deliver the same level of excellence to a vegan client or a client with a dairy intolerance, as they do to every other client.

 
Working as private chefs for many years, Matt has become accustomed to catering for the changes in food trends and the wide range of specific dietary requirements. In his high-end line of work, there is no option but to deliver the same level of excellence to a vegan client or a client with a dairy intolerance, as they do to every other client. Food trends come and go, but there has been one food choice which is growing, and that's veganism and the plant-based diet. Over the years, the plant-based diet has opened a whole new world of food for Matt, who recognise that the growing demand for plant-based alternatives to animal products is a clear shift in our culinary world and the only way the increasing population can sustainably feed itself.

Although the demand is clear, Matt, his colleagues and friends working in the hospitality industry all found it difficult to adapt to the dairy alternatives that were available at the supermarket, the majority of these make sacrifices on flavour, can't be used as a direct substitute without changing recipes significantly, and are mostly based on major allergies like nuts and soya. Most alarming, when they looked into the components of these products, Matt discovered that the ingredients can be worse for people's health than the dairy products people wish to avoid, often full of chemical additives, preservatives, E-numbers, emulsifiers, and unsustainable ingredients such as palm oil. Matt feels that some of these alternatives clearly don't help us transition to a healthier lifestyle so thought there had to be another way. And there is - The Hemp Pantry way!

The Vision

 

DEVELOPING A SUSTAINABLE ORGANIC PRODUCT 

During a career development break, Matt decided to find an organic product that was free from all additives, preservatives, and major allergens such as nuts and soya. Matt's solution is VEURRE®, a revolutionary product created, tried and tested by professional chefs.

 

VEURRE® is a dairy-free alternative to butter that works exactly like dairy butter in every recipe. VEURRE® contains no additives or preservatives and is made from certified organic ingredients. Matt took time and care to develop VEURRE®, really perfecting the recipe and testing its uses across the board. VEURRE® is delicious as a spread, perfect for baking and making pastry, and fantastic to cook with!

Matt's vision for The Hemp Pantry is to support and encourage sustainable, plant-based food production, showing that food can be produced with an ingredients list that anyone can understand and that benefits people and the environment now and into the future. Matt is busy devoting his expertise in The Hemp Pantry kitchen, creating exciting and delicious real hemp food products that he is eager to share with you once perfected.

Dairy, Nut & Soya Free

Hemp Seeds

 

Cold Pressed Coconut Oil

Cook, Bake, Melt & Spread

Raw Cacao Butter

 

Cold Pressed Olive Oil

about

Classic All Veurre Shortbread Biscuits

 

Recipes from The Hemp Pantry

Guilt free, dairy free and totally delicious

 
  1. Preheat the oven to 190C/375F/Gas 5.
  2. Beat the Veurre and caster sugar together until light and smooth.
  3. Sieve in the plain flour and mix to a smooth paste, making sure there are no lumps.
  4. Turn out onto a lightly floured work surface and gently roll out the mixture until it is 1cm in thickness.
  5. Cut out your desired shapes and place onto a baking tray.
  6. Dust with caster sugar and chill in the fridge for 20 minutes.
  7. Bake in the oven for 20 minutes, until golden brown.
  8. Allow too cool on a wire rack until they are cool enough to enjoy!!
All You Need is:
125g
Veurre
55g
Caster Sugar
180g
Plain Flour

Equipment
  • Mixing bowl
  • Sieve
  • Rolling Pin
  • Wooden Spoon
  • Pastry Cutters/Knife
  • Baking Tray

Cooking Info
Preperation time
30 minutes
Cooking time
20 Minutes
Makes
24

Heavenly dairy free cheesecake

 

Recipes from The Hemp Pantry

Raw Blueberry and Macadamia Style Cheese Cake with Veurre

 
  1. Place the macadamia nuts, softened Veurre, salt and dates into your food processor and process until combined.
  2. Line the bottom and sides of your small cake tin with parchment paper and this will prevent the cheesecake sticking, making it easier to remove at the end. Once this is complete, press the macadamia nuts and veurre mixture down into the bottom of the cake tin to form the base layer.
  3. Place the raw cheesecake style filling ingredients into your high-speed blender and blend. Once you have a good cheesecake consistency you can then pour the mixture on top of the base layer and evenly smooth over the top.
  4. Place the raw style cheesecake in the freezer for an hour until it is firm to touch.
  5. Once the cheesecake is ready you can carefully remove it from the tin and slowly peel off the paper. Place it on a serving plate and then garnish it with your blueberries and pitted dates. When you have finished decorating you can return it this time to the fridge until it is ready to be served to your eagerly awaiting guests.
Base Ingredients
150g
Macadamia Nuts
50g
Pitted Dates
75g
Veurre
1 pinch
Sea Salt
Raw Cheesecake Style Filling
250g
Cashew Nuts
150g
Blueberries
125ml
Lemon juice
140g
Agave
150g
Veurre
1 tbsp
Vanilla Extract
Garnish Ingredients (optional)
50g
Blueberries

Equipment
  • High speed blender
  • small cake tin
  • parchment paper
  • scissors
  • spatula

Cooking Info
Preparation Time
40 minutes
Freezing Time
1 hour
Serves
12
about
100%
 

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