Lime and Ginger Cheesecake

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Cheesecakes have always been one of my favourite puddings, and that remains the case since cooking dairy and egg-free. I’ve tried many, many truly awful recipes, but this ‘no bake’ recipe works an absolute treat.

Tofutti is the only dairy-free cream cheese that I rate, but this particular recipe can use any brand of vegan cream cheese to great effect. I find most dairy-free cream cheeses unpleasant and often rather pasty, but this recipe transforms even a disappointing ‘cheesy’ spread into a luxurious, zingy, creamy cheesecake. It’s luscious, cheesy, zesty and sings with flavour. A great way to end a rich or spicy meal. The combination of ginger and lime works really well and if you didn’t mention it to them, I’m fairly certain not many people would call it as a vegan cheesecake.

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Lime and Ginger Cheesecake 

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya

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This recipe makes 1 small cheesecake (enough for 4 small portions or 2 large)

100g ginger biscuits, crushed

1 tbsp dairy-free spread, melted

5 tbsps soya cream cheese

2-3 tbsps soya yogurt

Juice and zest of 1 lime

2-3 tbsps icing sugar

  1. Mix the crushed biscuits with the melted spread. Press into the bottom of the pie tin, or into individual ramekins. Place in the fridge to set.
  2. Whisk together the other ingredients until they are smooth. Taste and add more lime juice or icing sugar according to taste.
  3. Pour onto the biscuit base, and level off the top.
  4. Leave to set in the fridge for at least a couple of hours.
  5. Remove the tin prior to serving and garnish the top with a little more zest.

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Tiramisu

Tiramisu has been on my list of ‘must recreate’ dishes for a really long time. I always really liked the coffee creaminess of tiramisu and it’s a pudding that I miss, although I think it fell slightly out of fashion in general.

I’ve been mulling over how to recreate the mascarpone and cream combo for ages. Cashews seem a popular choice to create a ‘cheesy’ alternative but we’re really not great fans. Even though Little S can now eat cashew nuts, I think soaked and blended cashews seem to only make a creamy nutty paste, which just isn’t quite right in my book. So I definitely wasn’t going to go down the cashew route. In my opinion coconut is similar in that it leaves behind an overpowering coconutty flavour and I didn’t want my tiramisu to have any unexpected coconutty taste. I was aiming for as authentic as possible a recreation, and I think this version is it.

Out of everyone who tasted my tiramisu the only comments that could improve it were that it needed more intense coffee flavour and some masala heat. I actually left out the masala as I was making it for the entire family (use vanilla if you don’t wish to use alcohol) and I used decaffeinated coffee and not quite enough of it. I know where I went wrong, but the recipe below has the mistakes corrected, but you may wish to add a splash more masala or soak the sponge for longer in stronger coffee to get an extra coffee and alcohol hit. The creaminess needs those strong flavours.

Rather than recreating the ladies fingers I baked a vanilla sponge and sliced it before dunking in the coffee. The resulting effect is spot on for tiramisu. The mascarpone and cream filling is a combination of sweetened soya cream cheese and soya whipping cream. This produces a cream which is both light and airy but with an extra richness and a greater stability. Once set in the fridge this Tiramisu lasts up to 3 or 4 days which is perfect as it does make a substantial quantity.

Tiramisu

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan. N.B. contains soya)

serves 10-12

for the sponge:

200g self-raising flour

100g caster sugar

pinch of salt

100ml sunflower oil

150ml dairy-free milk

1/2 tsp bicarbonate of soda

1/2 tsp lemon juice

1 tsp vanilla

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 5
  2. Line a shallow baking tin with parchment
  3. Sift the flour and salt into a bowl. Stir in the sugar.
  4. In a separate bowl, mix together the dairy-free milk, bicarb, lemon, vanilla and oil.
  5. Pour the wet ingredients into the dry and gently mix, until well combines.
  6. Pour into the lined tin and level off and bake for 12-15 minutes, until lightly golden and a knife comes out clean. Cool on a wire rack.

for the cream filling:

200ml dairy-free whipping cream

100ml dairy-free cream cheese

4 tbsp caster sugar

1 tsp vanilla extract or 1 tbsp masala wine (more if you wish)

  1. Whip the cream until light and fluffy, then add the cream cheese and sugar and whip until fully incorporated. Add the flavouring and whip again.

To assemble:

 1/2 cup freshly brewed espresso or very strong instant coffee

1-2 tbsp cocoa powder

  1. Slice the sponge into fingers and dunk in some freshly brewed strong coffee. The longer it’s absorbing, the stronger the coffee flavour
  2. Layer the ingredients into decorative bowls or a large rectangular serving dish.
  3. Start with soaked sponge, then a layer of the creamy cheese mixture and then a layer of cocoa powder. Repeat twice and finish with a heavy dusting of cocoa powder.
  4. Leave to set in the fridge and when ready to serve, slice into neat squares.

Dairy-free Vanilla Panna Cotta

I have to admit that I’m obsessed with Masterchef. I religiously watch every episode of every series, I can’t really think of a programme I enjoy watching more! Obviously as a veggie who does a lot of vegan baking most of the dishes aren’t really my cup of tea, but the do inspire ideas and experiments. The pudding of choice seems to have moved on from a chocolate fondant (see a winning recipe here) to a panna cotta. They’re all doing panna cottas all the time, probably because they’re fairly easy to make in advance and then make look pretty on the plate kind of dessert – ideal when you’ve got a last minute panic going on!

I’ve never attempted a panna cotta before because the main ingredients for this sweetened set cream are gelatine and cream, not exactly suitable for a dairy-free veggie friendly blog! But surely I could make a tasty friendly version? I’ve had a few disasters with over rubbery dollops or hardly set puddles, but this recipe gives a great finish and beautifully sweet vanilla taste. There’s a good wobble but none of the rather unappealing bounce from too much gelatine! As it turns out dairy-free cream and veggie gelatine make perfect substitutes. I opted for Oatly cream, added lots of vanilla and a touch of sugar and the taste was great. I had wanted to use agar as a readily found veggie gelatine alternative but couldn’t find any ūüôĄ¬†so this recipe uses something called Vegetarian gel sachets from Sainsbury’s which is made from carrageenan and one sachet sets 570ml. Just make sure the setting agent you use sets similar proportions.

Since the Masterchef final is tomorrow night, this might be a suitable pudding to enjoy while watching!

Dairy-free Vanilla Panna Cotta

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 3 or 4

250ml dairy-free cream

3 tbsp icing sugar

1/4 vanilla pod, seeds scraped out (or 2 tsp vanilla extract)

1/2 tsp vegetarian gel

  1. Pour the cream into a saucepan. Add the vanilla, sugar and vegetarian gel. Stir until the gel powder and icing sugar have dissolved
  2. Bring the mixture to the boil for 1 minute.
  3. Pour into the ramekins or moulds and place in the fridge for at least 2 hours
  4. When ready to serve, un-mould and decorate with berries and chocolate soil (crumbled up biscuits)

Waffles – egg-free and dairy-free

waffles, egg-free and dairy-free

It’s nearly Shrove Tuesday aka Pancake Day and the perfect reason¬†for some mid week baking! I’ve got plenty of pancake recipes on my blog, from traditional, crepes to American style puffy fluffy ones. So this year I thought I’d share my trusty waffle recipe.

waffles and blueberry compote

It obviously helps if you have a waffle iron/maker but if not the recipe also works well in a clean greased griddle pan, which provides the necessary dips to give the iconic waffle shape and also hold the delicious fillings. I was lucky enough to get a waffle maker for Christmas so they’ve become a regular feature to our weekend breakfasts and puddings.

Despite having no egg or egg replacer in, this recipe makes fantastically light waffles which turn beautifully golden and crisp around the indentations. Delicious! In fact, Little S asked for¬†this quote added “They’re the best breakfast I’ve ever had’ – well, that’s a good review isn’t it!

We often have them with maple syrup but here I’ve served them with a sweet but tart blueberry compote and vanilla ice cream for a crowd pleasing pudding.

homemade dairy-free egg-free waffles

Egg-free, Dairy-free Waffles

(egg-free, dairy-free, nut-free, soya-free, vegetarian and vegan)

vegan waffles

makes 6-8

1 1/2 cups self-raising flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

3 tbsp caster sugar

2 tbsp lemon juice

1 tsp vanilla

3 tbsp melted dairyfree margarine (I prefer Pure) or flavourless oil

1 cup water

  1. Place all the dry ingredients into a bowl and stir.
  2. Pour in the wet ingredients and whisk to form a smooth but thickish batter.
  3. Lightly oil your waffle iron or griddle pan and heat well.
  4. Pour a dollop into each waffle compartment (I find a level ladleful is the perfect amount for my waffle maker). Close and cook until golden on both sides.
  5. If using a griddle pan, cook dollops of batter in the pan until golden on one side and then carefully turn over.
  6. Serve straight away, or keep for later and reheat for 5 minutes in a hot oven before serving.

nut-free waffles

Dairy-free Chocolate Cheesecake

vegan chocolate cheesecake

Now, obviously you can’t make a really authentic cheesecake if you don’t eat dairy – you do need plenty of cream cheese after all! I’ve made plenty with soya cream cheese which makes a fantastic¬†fruity cheesecake. This chocolate based recipe is pretty inspired as it’s made made using silken tofu, which was kindly supplied by Mori-Nu. It’s a particularly versatile and good quality¬†tofu and my preferred brand of choice when either making savoury dishes such as salt and pepper tofu, or a sweet dish as found here.

The tofu base is quite a revelation, on first reading it doesn’t sound good does it? Tofu cheesecake, it sounds bland and a bit meh. But in fact the results are inspired¬†and delicious. The texture is as smooth and creamy as a cheesecake should be and the chocolate flavour is happily soaked up by the tofu to make a wonderfully rich and decadent filling. All this from six simple ingredients, you can’t go wrong with that!

chocolate cheesecake

Dairy-free Chocolate Cheesecake

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

dairy-free, egg-free chocolate cheesecake

makes one 12 inch cheesecake, enough to serve at least 8

200g crushed biscuits, I used Lotus Caramalised Biscuits

50g dairy-free spread, melted

350g pack firm silken tofu

170g dairy-free chocolate, such as Kinnerton

4 tbsps golden syrup/maple syrup (or use honey if you’re not vegan)

1 tbsp sunflower oil

grated chocolate to decorate

  1. Melt the dairy-free spread and stir into the crushed biscuits. Press into the bottom of a loose base tart tin. Place in the fridge to set.
  2. Meanwhile, in a blender pulse the silken tofu with the syrup/honey until smooth.
  3. Melt the chocolate and oil together either over a bain-marie or in a microwave. Stir until smooth.
  4. Carefully stir the chocolate into the tofu mix until well combined.
  5. Pour over the biscuit base. Smooth over the top and then leave to set in the fridge for at least a few hours.
  6. Decorate the top as desired, I used shaved white chocolate.

egg-free, dairy-free cheesecake

Disclaimer: Mori-Nu sent me a pack of tofu which I used to create this recipe.

Luscious Lemon Mousse (egg, dairy and gelatine free)

dairy-free, egg-free vegan lemon mousse
Whilst you can’t beat chocolate mousse, there’s something so light and refreshing about lemon mousse that makes me¬†crave this cloudy zesty dessert every now and then.

I’ve been veggie for all my adult life, so I haven’t eaten a traditional lemon mousse for a long long time, but I still occasionally think back to those treat lemon mousse pots from M&S in my childhood! Since Big S is a huge citrus fan I knew it would appeal to her too, but it has been a difficult recipe to develop – the lemon juice almost ‘curdles’ any dairy-free cream and most attempts have led to a thick and over-creamy top above some watery lemon soup at the bottom. Which is not nice.
This recipe on the other hand gives you a billowy, cloud-like lemon mousse which is every bit as aerated as an¬†egg, milk and gelatine based original. Using the the same process as my strawberry souffl√©, the aquafaba meringue gives it a¬†light mousse-like texture, the dairy-free cream creates¬†rich creaminess and the lemon gel adds some¬†zingy lemon flavour. It is best eaten on the day it’s made, or the next day (after any longer it will want to separate) but there is no need to hang around before eating it.

As you can see from the following two pictures the texture firms up over time. In the first photo the mousse is about 1 hour post creation and has a light fluffy texture, with the texture of a citrus foam. The second picture shows the mousse the following day and you can see the texture is firmer and more creamy, with a more traditional mousse consistency.

vegan lemon mousse day it's made

vegan lemon mousse, day 2

Luscious Lemon Mousse

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)

egg-free nut-free lemon mousse

serves 4 – 6

zest of 2 lemons

Juice of 2 lemons

1g carragennan kappa or the veggie gelatine equivalent of 2 leaves of gelatine

1/3 cup aquafaba

Pinch of cream of tartar

4 tbsp icing sugar

300ml whipped dairy-free cream

 

  1. Bring the lemon juice and zest and carragennan kappa to a boil, stir and simmer for one minute. Set aside to cool and set
  2. Whisk together the aquafaba and cream of tartar until light and fluffy. Best in the sugar 1 tbsp at a time to make a thick, smooth, glossy meringue. Set aside.
  3. Whip the cream to form soft peaks.
  4. Break up the lemon jelly and whisk into the cream, adding food colour if desired.
  5. Stir in 1 tbsp of the meringue, then gently fold in the rest until the mix is evenly combined.
  6. Spoon into the prepared ramekins and place in the fridge to chill.

dairy-free lemon mousse