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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.
Lime and Ginger Cheesecake
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya
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
- 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.
- Whisk together the other ingredients until they are smooth. Taste and add more lime juice or icing sugar according to taste.
- Pour onto the biscuit base, and level off the top.
- Leave to set in the fridge for at least a couple of hours.
- Remove the tin prior to serving and garnish the top with a little more zest.
Today is Father’s Day in the UK – providing the perfect excuse for making some cakes… not that I really ever need an excuse!
I’ve been eyeing up these cute little loaf cases in Waitrose for a while – perfect size to make tempting little loaf cakes. Somehow summer isn’t the time for buttercream – instead it makes me think of fresh and sherbety drizzle cakes. And what could be more summery than a tropical combination of passionfruit and lime? These little loaves will certainly get your tastebuds dancing with delight.
Passionfruit and Lime Drizzle Cakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 6 mini-loaves, or 12 cupcakes
- 200g plain flour
- 1 tsp baking powder
- Zest of 1 lime
- 80-100g sugar
- 1 tbsp lime juice
- 100ml sunflower oil
- 150ml oat milk
- 1/2 tsp bicarbonate of soda
- 1 tsp lemon juice
– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a cupcake tray with pretty wrappers
– Combine the oat milk, 1 tsp lemon juice and bicarbonate of soda. Set aside.
– Sift together the flour and baking powder.
– Stir in the sugar and lemon zest.
– Then add the oil and extra lemon juice to the oat milk, and pour into the flour.
– Gently mix until fully combined and no raw flour remains.
– 1/2 fill the cupcake cases and bake for 20 minutes, until lightly golden and a knife comes out clean.
– Whilst still warm, make little holes in the top with a skewer/knife and drizzle with the hot syrup, recipe below.
Lime and Passionfruit Syrup
- Juice of 2 limes
- 3 passionfruit, sieved.
- 1/3 cup caster sugar
– Place all the ingredients in a small saucepan and simmer gently until the syrup has thickened. I added a spoon-full of the seeds back in after sieving.
If, like us, you have piles of clementines hanging around after Christmas and you’re a bit fed up with the whole festive thing, you need to use them up fast! Here is an excellent way of using up the soft squidgy ones, using all their lovely scented sweetness. This would make a fabulous base for any number of refreshing drinks.
Clementine and Lime (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
makes one bottle
– juice and zest of 6 clementines
– juice and zest of 2 limes
– 300g caster sugar
– place all the ingredients in a pan, bring to the boil and then simmer for 5-10 minutes until sticky.
– strain into a sterilised bottle.
– leave to cool, then cover and keep in the fridge.