87. Baked Cheezecake

Cheezecake 1

Smooth creamy fluffy baked cheezecake. This dairy-free version is protein-packed and lactose free. And if you’re careful with your biscuits, nut free too!
I tried this out on several people, including the husband and the Besties. They said it was lovely but I have to be honest – I can’t remember what traditional cheesecake tastes like! But this one definitely looks like the real McCoy and is undeniably scrummy.

150g ginger nut biscuit
60g vegan margarine
375g firm tofu (not silken)
350g firm silken tofu
245g non-dairy yoghurt (1 x cup)
200g sugar (1 x cup)
3tsp fresh lemon juice
3tsp vanilla essence
¼ tsp salt
100g plain white flour (2/3 x heaped cups)
2 tsp agar agar powder

1. Line the bottom of an 8inch* spring loaded tin with greaseproof paper and grease the sides.
*I wouldn’t advise using a larger tin, but a smaller one should be ok, but you may need to alter the baking time slightly.

2. Whizz up the ginger nut biscuits and marg in a food processor to make crumbs which will mould together when pressed. Press into the bottom of the tin and put into the fridge to chill.

3. In the meantime, pre-heat the oven to 165oC.

4. Prepare the cheezecake filling by whizzing together the tofu, yoghurt, sugar, lemon juice, vanilla and salt until smooth and creamy (at least 5 minutes).

5. Add the flour to the mixture and whizz up again until thoroughly combined.

6. Pour the filling onto the biscuit base and use a spatula to smooth down the top.

7. Put the tin onto a baking try and put into the oven for 1 ½ hours. You’ll know when the cake is cooked as it will have browned slightly on the top and will be pulling away from the edges of the tin.

8. Leave to cool and set before attempting to remove from the tin.

9. Serve!


If you’re feeling fancy, you could serve with a nice fruity coulis!



86. Creme Cheeze

Creamy smooth, mildly cheezy with a slightly acidic twang – Creme Cheeze is super versatile! Spread it on a bagel, stir it into hot pasta or pipe it into a cherry pepper. Just make sure you make it in advance as it will need to firm up in the fridge overnight.


  • 75 g of vegetable shortening
  • ½ x block firm silken tofu (drained and cut into smaller pieces)
  • 2 x tbsp. non-dairy yoghurt
  • 1 x tsp apple cider vinegar
  • 1 x tsp salt
  • 1 x tbsp. nutritional yeast


  1. On a low heat, completely melt the vegetable shortening in a small saucepan (but don’t allow to get too hot).
  2. Take the pan off the hob and carefully add the tofu and mash into the shortening with a fork. It will sizzle but this is fine – the heat will help to take away some of the beany taste.
  3. Add the other ingredients and stir together.
  4. Whizz together using a hand blender until smooth.
  5. Pour into a container, cover and chill overnight.




76. Beanz meanz cheeze!

We’ve  all seen the cashew nut cheeze sauce craze. We’ve all endured the potato-carrot cheeze sauce trend.
…And now I think it’s time to pay some attention to cheeze sauce made from beans!

I won’t pretend that vegan cheeze sauce made from white beans is an original idea (a quick Google search will tell you that) but this recipe is entirely my own making and I enjoyed it so much that I had to share.

I have used this sauce to make mac’n’cheeze, nachos and burritos – and it worked perfectly in each case. The beans give a lovely creamy texture and the best part is that its quicker to make than the cashew and potato-carrot versions as it requires no soaking or pre-boiling of veggies. So great to make after a long day!


Mac’n’cheeze with Beanz meanz cheeze sauce, button mushrooms and loads of black pepper ♥

Beanz meanz cheeze sauce
(Makes around 2 portions for mac’n’cheeze or 4 portions for nachos / burritios).


½ x cup drained, tinned white beans (I used cannellini)
½ x cup firm silken tofu
1 x tsp tomato paste
1 x tsp apple cider vinegar
2 x tsp white miso paste
½ x cup nutritional yeast flakes
¼ x tsp turmeric
1 x tsp onion granules
½ x tsp garlic powder
1 x cup dairy-free milk (I used soya since the recipe uses tofu anyway)

Edited to add: Optional – 2 x tsp tapioca starch to thicken and give a little bit of a stretch to the sauce.


  1. Blend all ingredients in a blender / liquidizer until completely smooth. (If too thick add a little more liquid).
  2. Transfer into a small saucepan and heat over a medium flame whilst stirring continuously.
  3. Once piping hot, use as required!


This sauce will keep well in the fridge for several days and can be heated up in the microwave or on the stove.

Creamy, cheesy and satisfying!

And just what I needed to warm up after playing with the chickens in the rain (^_^)


Liz and Anne play with their Chube 



75. Tomato and mascarpone, gnocchi bake


Its Fathers’ day inthe UK tomorrow :o) I’m really looking forward to seeing my parents and treating them to a nice meal out. And I’ve got all my ingredients ready to make a yummy vegan chocolate cake to have with a cuppa beforehand.

The only downside is that I’ve spent all of today cleaning the house and trying to make it presentable! Nevertheless, I had promised myself that I would write up a post tonight. So despite my tired eyes and achy-sore fingers, here is my recipe for a tomato and mascarpone, gnocchi bake.


Tomato and mascarpone, gnocchi bake (4 servings).

1 x cup fresh cherry-plum tomatoes (halved)
1 x medium onion (chunkily diced)
2 x garlic cloves (minced)
2 x handfuls fresh spinach (torn)
349g of silken tofu (i.e. one pack)
500g gnocchi (double check its egg and dairy free!)
1 x cup dairy free cheese (grated)
2 x tbsp. nutritional yeast (optional but highly recommended!)
1 x tin chopped tomatoes
1 x cup veg stock
3 tsp olive oil
Salt and black pepper to taste.


Pre-heat the oven to 160oC

Arrange the tomatoes and onion on a baking tray and drizzle with a teaspoon of olive oil. Add a few grinds of black pepper before roasting for 20mins.

In the meantime, fry the garlic in 1 teaspoon of olive oil until it starts to brown (5 mins). Add the tinned tomatoes, stock, salt and pepper and simmer until the liquid has reduced by 2/3rds (around 30 minutes). Take off the heat and use an emersion blender to whizz in the nutritional yeast and tofu. Blend until smooth then heat until the sauce is thick enough to coat the back of a spoon.

Fry the gnocchi in 1 tsp of olive oil until browned (5-10 mins). This really adds depth to the flavour of the dish.

Put the gnocchi, cherry tomatoes and onion into an oven-proof dish along with the spinach.


Stir in the sauce, then top with the breadcrumbs.

Increase the oven temperature to 180 oC and bake for 20 – 30 minutes (until piping hot throughout – the breadcrumbs should go golden brown).

Top with the dairy free cheese (sorry to obsess but I really recommend this smoked coconut gouda!) and pop under the grill until the cheese is melty.


Dish up and enjoy a nice warming, tasty and satisfying dinner!




71. Cheezy biscuits

I’ve had such a lovely weekend 🙂

On Friday I went to The Ship at Lathom’s 4th Annual Beer and Pie Festival with the Hubby, my Bestie and her Fella. Unfortunately I was unable to find a vegan friendly beer there (I emailed most of the breweries who were taking part who all confirmed that isinglass was used in the fining process) however all the ciders were safe and there were not one, but TWO vegan pies!!! And I made the discovery of the decade… I like mushy peas! I’ve hated them since childhood but something told me to give them another chance, and I’m so glad that I did.

pie PS1

Spicy bean and mushroom pie, topped off with mushy peas and washed down with a “Strawberry Fields” cider.

We stayed over at the Bestie’s house so on Saturday (after a lovely breakfast of croissants, crumpets and cinnamon rolls) we trotted off to Southport to do some shopping followed by a fabulous tea at a Turkish restaurant called Havin. We had hummus and Patlican Tarator (sans yoghurt) with bread for starter followed with the Sebze Guvec (sans feta). The day was completed with a nice walk up the pier and a scout around the arcades.

I’ve had a mostly lazy day today, although I have been experimenting in the kitchen. I made bread rolls and seitan but today I am sharing my cheezy biscuits recipe!

Cheezy biscuits


1 x cup all-purpose white flour
¼ x cup vegan marg
¼ x cup water
½ x tbsp. miso paste
¼ x cup nutritional yeast
½ x tsp garlic powder


Put all of the ingredients into a bowl and mix until a smooth dough is formed.

Roll out onto a lightly floured surface and cut out the crackers using a knife or pizza cutter.

Place each cracker onto a greased baking tray and prick with a fork.

Bake for 12 – 15 minutes at 180oC (until golden brown and slightly puffy).

Carefully transfer onto a wire rack and allow to cool.

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I intend on taking mine to work and eating with Toffuti cream cheese and a little mango chutney.

Hope you had a great weekend too!



58. Tricolor cauliflower cheeze

I had a sneaky trip to Booths at the weekend. I was hoping to find Patty Pan pumpkins but instead I found a variety of irresistible cauliflowers!

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So what to make with my white, purple and Romanesco caulis? I decided to go back to basics and re-invent the classic cauliflower cheese.

I tried to follow my own “Eazy Cheeze Sauce” recipe, but I changed it slightly because I was short on a few ingredients and also I had some dairy-free yogurt to use up (homemade, doncha know!). I have to say I think I might have accidentally improved it!

Tricolor cauliflower cheeze recipe


9 x florets mixed cauliflower (I used purple, white and Romanesco)1 x cup cheeze sauce*

½ x cup grated non-dairy cheese


Steam the cauliflower until beginning to turn tender. Do not overcook unless you want to eat mush! (Tip: use some of the greens, they’re lovely and not to be wasted)

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Arrange the cauliflower into a dish and pour the cheeze sauce into the gaps. Top with the grated non-dairy cheese and bake in the oven at 180oC for 20mins.

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*Cheeze sauce recipe


1 x large carrot

1 x medium potato

1/2 x cup non-dairy yogurt

1 x tsp mustard

½ x cup nutritional yeast

½ x cup veg oil

1 x tsp white miso

1 x tsp minced garlic


Peel and roughly chop the carrot and potato before boiling in a pan of water (you can add a little veg bouillon if you’re feeling fancy).

When soft, drain the carrot and potato and add to a blender along with the yogurt, nutritional yeast, mustard, oil, miso and garlic. Whiz together until smooth.

No need to pre-cook the sauce if using for the cauliflower cheeze recipe as it will cook in the oven.

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I was amazed at how super delish this recipe turned out!

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Does it look vegan? Does it f*ck! It doesn’t taste vegan either ;o)





46. Mild (grateable!) cheddar cheeze

I had a fab time at the North West Vegan Festival at the weekend, lots of nice people, tasty treats and worthwhile campaigns. Not to mention plenty of lovely lovely beers 😉

If you weren’t there, I’m afraid you missed out! But the stalls and their webpages can be found here:

Some of my highlights:

Getting a Flash Gordonette henna tattoo by Rubee’s mendhi (


Drinking yummy yummy beer! This one was a London Porter by PitFields (


Free goody bag! Teapigs tea donated by Coconut Rose tea rooms from Blackburn


Tasty “Caramac” from Trishul Raw Chocolate (


Coconut and Lime Ice from Coconut Rose (


Tasty-ass samosa from SSK Caterers (


Condensed soya from Ananda Foods ( ) – I feel a fudge recipe coming up!


Most sexy smelling candle ever!  From Harper’s Bizarre ( ) although I wish I’d bought the “House Red” one as well.


My little Dr Hadwen Trust butterfly ( )


Bought this bad-boy from Vegan Tuck Box (  Amazing stuff!


Sexy carrot cake, I think it was from Pudology  (  … but I’d had a bit too much beer by this point!



Anyhow, after all this vegan festivalling, I was feeling inspired. I always thought my “Eazy Cheeze” sauce would make a great hard cheese… and it does! I simply added a bit of kappa carrageenan to make a grateable mild cheddar.

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1 x large carrot (peeled)
2 x small potatoes (peeled)
¾  x cup nutritional yeast
½ x cup olive oil (don’t use virgin!)
½  x teaspoon mustard (or horseradish or wasabi)
½ x tsp black pepper
½ x cup soya milk
¼ x tsp garlic powder
½ x tbsp fresh lemon juice
½  x tsp white miso paste
5 x tsp kappa carrageenan


Line some ramekin dishes with cling-film. Put to one side.

Peel and roughly chop the carrot and potatoes. Boil in water until soft.

In a food processor, blend the cooked carrot, potatoes, nutritional yeast, olive oil, mustard, pepper, soya milk, garlic powder, lemon juice and miso paste until smooth and a consistent colour.

Sprinkle the kappa carrageenan over the mixture and blitz just enough to thoroughly mix.

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Transfer to a pan and using a silicon spatula stir whilst heating until glossy (8 – 10 minutes, its ready once the oil just begins to separate out – don’t let it go too far!)

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Quickly pour into the ramekins and leave to cool for about 20 minutes before covering with more cling-film.

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Leave to set in the fridge overnight. Take out of the cling-film and wrap in kitchen roll. Store in the fridge.

This stuff slices:

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And although it doesn’t melt like exactly like cheddar, it does melt to a spreadable paste which is nice on toast!

Enjoy 🙂




44. Veggie layer bake

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What an exciting weekend!

After 5 years of begging, the hubby finally gave in and let me get some ex-battery hens 🙂

We have adopted 3 from Lucky Hens Rescue in Wigan. These good and incredibly kind hearted folks are dedicated to rescuing ex-battery hens and finding them good retirement homes. They’ve been unbelievably busy after the devastating M62 crash so I was very grateful that they had the time to talk to me on Saturday and give me lots of tips and advice on how to look after my newly acquired chooks.

We’ve only had “Lady Di”, “Lizzie” and “Kate” for a day and a half, but we are already in love with them 🙂 Not to mention already plotting on how to further extend the run…

Hens 1 hens2 Hens3

Anyhow, all that chicken rescuing makes one hungry! Especially after planting plants, painting coops and building runs in torrential rain storms. So what better way to warm up and recover than to dig into a nice plateful of my veggie layer bake? (and yes it contains courgette! My second courgette recipe after my tasty salad).


Veggie layer bake reecipe:


1 x onion 1 x cup water
½ x red pepper 1 x tsp sugar
1 x courgette 1 x cup bread crumbs
1 x leek 1 x tsp ground black pepper
1 x stick celery 1 x tsp dried basil
2 x tbsp. tomato puree Eazy Cheeze sauce (as per my recipe here)



Firstly, make up a batch of Eazy Cheeze sauce as per my recipe that I used for my Ultimate Nachos.

Secondly, create the veggie tomato sauce.  Chop and fry the onion in a little oil until beginning to soften. Then chop the pepper and celery and add to the onion and fry for a further 5 mins. Add the tomato puree and stir until mixed. Next, add the black pepper, sugar and basil before stirring in the water. Heat until bubbling, then take off the hob.

Next, prepare the leeks and courgette. Slice the courgette into thin slices using a potato peeler.

For the leeks, chop off the ends and slice down one side of the stalk. You should be able to peel the layers off in sheets. You will need to steam the leeks for a few minutes until they start to go soft, otherwise they will be too chewy in the bake. (Do not steam the courgette or else it will turn to mush!)

In a baking dish, add a layer of the tomato sauce. Then top with some courgette slices. Next add some cheeze sauce and top with some leek sheets, then add another layer of tomato sauce and keep layering up until you either run out of ingredients or reach the top of the dish. Ideally you want the top layer to be cheeze sauce.

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Finally, sprinkle the breadcrumbs over the top of the bake and put in the oven at 180oC for 45 mins (more or less depending on the size / height of the dish you have used). If the top starts to brown too fast, cover with a piece of tin foil.

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When done, the bake should be bubbling and you should have no trouble cutting through the leeks.

We had ours with a split pea “shish kebab” and a side salad. Yum yum!

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20. Smokey creamy, vegan chilli cheese

My 20th post!

I’ve been wanting to make vegan cheese from scratch for ages, but never got round to ordering some agar agar powder.

Cheese board ps

My recipe was inspired by a lot of current recipes which I found on the internet, but my biggest influence was this

This recipe mentioned that the resulting cheese wasn’t creamy, so I added vegan cream to mine to solve this. The author also mentioned that if made plain, this cheese wasn’t too tasty, so I made sure to pack mine with delicious smoky flavours.

My cheese came out a little softer than expected (texture-wise think of a stiffer Vegusto No-moo melty –, but this was O.K. as it meant that I was able to spread it onto my toast or an oat-cake (perhaps more agar powder and less vegan cream / oil would produce a harder cheese?).

You will need a suitable mould to set the cheese in. My other half has a big glass bowl which is separated into quarters in order to put party nibbles in it. These compartments just so happened to be perfect for setting cheese in! A couple of ramekins would also work well.

Bowl PS

Vegan Cheese Recipe:

Makes 2 “cheeses”.


½ x cup nutritional yeast

1 x cup raw cashews

1 x tsp asafoetida

1 x tsp salt

1 x tsp garlic powder

1 ½  x tsp smoked paprika

½ x tsp chilli flakes

1 ¾ x cups soya milk

10 x tsp agar powder

¼ cup vegetable oil

1 x tbsp tahini

1 x tbsp fresh lemon juice

½ x tbsp cider vinegar

1 x tbsp soya cream



Whiz up the cashews in a food processor until you get a fine powder.

Add the asafoetida, salt, garlic powder, paprika and chilli flakes, whiz some more.

Add the soya milk to a pan, whisk in the agar and bring to a simmer. When the agar has dissolved, pour into the food processor (whilst whizzing) a tablespoon at a time. Don’t allow the agar-milk to cool or else it will set.

Add the oil, lemon juice, vinegar and cream and whiz until smooth.

Quickly pour into a greased mould, cover and refrigerate overnight. You will probably need to run a knife around the edges in order to remove the cheese from the mould.

On toast ps

Perfect for cheese on toast, on crackers, or melted into soya milk to make a scrummy “cheese sauce”.