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
- Line the bottom of an 8-inch* spring loaded tin with grease proof 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.
- 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.
- In the meantime, pre-heat the oven to 165oC.
- Prepare the cheezecake filling by whizzing together the tofu, yoghurt, sugar, lemon juice, vanilla and salt until smooth and creamy (at least 5 minutes).
- Add the flour to the mixture and whizz up again until thoroughly combined.
- Pour the filling onto the biscuit base and use a spatula to smooth down the top.
- 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.
- Leave to cool and set before attempting to remove from the tin.
If you’re feeling fancy, you could serve with a nice fruity coulis!
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.
- Add the other ingredients and stir together.
- Whizz together using a hand blender until smooth.
- Pour into a container, cover and chill overnight.
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)
Optional – 2 x tsp tapioca starch to thicken and give a little bit of a stretch to the sauce
- Blend all ingredients in a blender / liquidiser until completely smooth. (If too thick add a little more liquid).
- Transfer into a small saucepan and heat over a medium flame whilst stirring continuously.
- 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
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 20 mins.
- 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 two-thirds (around 30 minutes). Take off the heat and use an immersion 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!