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
On a low heat, completely melt the vegetable shortening in a small saucepan (but don’t allow to get too hot).
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.
Have you ever booked a weekend away and picked the hotel purely on the basis that it was in the same city as a café that sells vegan cupcakes…. only to find out that the café was sold 2 months’ earlier and now isn’t even vegetarian?!
That was my valentine’s weekend, haha! Aww well, we still had a lovely time 🙂
Anyway, hubby bought me a silicone cupcake kit for Christmas so I decided to christen it by making lemon and poppy seed cupcakes. I loosely based the recipe on this non-vegan version and I have to admit that I was pretty smug about the result! Seriously soft and fluffy but delightfully tangy and not too sweet… I ate 7 out of 12, whoops! And my favourite part? They rose! It might be pancake day today but these beauties were most definitely NOT vertically challenged!
Super fluffy! ♥
Lemon and poppy seed cupcakes:
Ingredients (Makes 12):
13/4 x cups self-raising flour
1 x tbsp. slightly toasted poppy seeds*
3/4 x cup sugar
Zest of 2 un-waxed lemons
3 x tsp No-Egg in 6 x tbsp. water (whisked together until white and frothy)
1 x tsp baking powder
1/3 x cup soya yoghurt (or any other dairy-free variety)
½ x cup vegan friendly marg
1/3 x cup soya milk (or any other dairy-free variety)
Juice of 1 lemon
12 x cupcake cases ( I used silicone).
*(Toast in a dry frying pan on a medium heat for 1 – 2 mins)
Preheat oven to 180oC.
In a large bowl, mix the flour, zest (reserve a quarter for decoration), poppy seeds and baking powder.
In another bowl, electric-whisk up the No-Egg and water before adding the marg, followed by the sugar, yoghurt, milk and finally the lemon juice.
A spoonful at a time, add the dry ingredients into the wet and gently fold in. A silicone spatula is great for this
Using a couple of teaspoons (one for scooping, one for scraping), distribute the mixture evenly between the 12 cupcake cases.
Put in the oven and bake for 15 mins or until golden brown. A skewer should come out clean when inserted into the centre of each.
Allow to cool on a wire rack.
These cakes are so tasty that they don’t really need icing. However, just to pretty them up, I added a small swirl of the following onto each and topped with some extra poppy seeds and a sprinkling of zest: