In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
I love cheesecake I love the texture the versatility and of course the fact its super easy to make.
When you make a cheesecake you would use a biscuit base, digestives, Oreo bi-scoff or graham crackers and then butter. Its very easy to make the base vegan All you need to do is check that your choice of biscuits are suitable for vegans I use Mcvities as i know these are vegan but you can use any any vegan biscuits you can find, and then always use flora as my butter replacement Use any just check for the label to insure its actually suitable as some margarine do have butter included
For the cheesecake you simply change out the cream cheese for vegan cream cheese and you need to find a good whipping cream suitable for vegans as an alternative you can use coconut cream however this will give you a coconut taste, to achieve similar texture to double cream
What is a vegan substitute for double cream?
For a vegan, dairy-free alternative to double cream, try mixing soy milk with olive oil. , olive oil adds fat to the soy milk for a flavor and function comparable to double cream.
I use icing sugar in my cheesecakes, you have to be very careful with sugar in vegan cooking as many white sugars are not actually vegan believe it or not. I know that currently with brand Tate & Lyle all of its sugar is vegan.( correct as of Jan 22) you use the right one (I use Tate & Lyle), If you cant get a guaranteed from your normal brand simply make your own from raw cane sugar blended with a few spoons of corn flour.
topping
For the lemon topping I use my lemon curd recipe which is made completely vegan friendly. I will post the recipe here very soon. This recipe makes this lemon cheese cake to die for its super lemony and delicious.
Vegan Lemon Cheesecake!
This Vegan Cheesecake so super delicious and so easy to make – you cant really tell the difference again proving your choice to be vegan do not need to be a boring choice
Crush the biscuits in a blender or food processor to a fine crumb, or bash with a rolling pin, with the biscuits in a food bag.
Melt the flora or other vegan butter ,once its melted into a liquid, and then mix in with the biscuits.
Spead the biscuit mixture into a 8″/20cm deep tin, (I use spring form ) you can also make individual pots with glass/ plastic dishes.
You should refrigerate whilst you make the filling.
For the Cheesecake
In a large bowl, or stand mixer, beat the vegan cream cheese and icing sugar, until thick and smooth.
In a separate bowl, whisk the vegan double cream to as stiff peaks. It wont whisk as much as regular double cream but it should mix into peaks. if you want to guarantee it will set try adding so vegan gelatin such as Agar-Agar,
Add the vegan double cream to the cream cheese mixture and fold the mixture together until combined. Try to not over mix at this stage.
Once combined, add the cheesecake mixture to the top of the biscuit base making sure to pack the mix into the sides of the tin to prevent any air gaps, and set it in the fridge for 5-6 hours, or preferably overnight.
For the Decoration
Make my vegan lemon curd once the cheesecake is set spread it on generously,
Sandwiches (Egg, Tuna, Ham and cheese, BLT or chicken mayo) sausage rolls, quiche, selection of cakes and tray-bakes fresh baked scones, cream, jam and flavored fudge.
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Contains the following
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Options
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Vegan chocolate cake recipe is quick and easy super moist my customers never know the difference this cake has no unusual ingredients. All of Orlandis customers have loved and enjoyed this super moist chocolate cake.
When you think about vegan cake, you might think it will be , crumbly and tasteless and some people are put off trying it. Unless asked I don’t mention that its vegan and my customers think its amazing. In my restaurant customers shy away from tasting vegan foods, I feel the misconception that vegan food is all lettuce and grains ,
The best ever vegan devils food chocolate cake.
This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. So many of my customers love it regardless of it being a vegan cake.
When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and butter.
Why will you LOVE this dairy free cake?
it amazing moist and just simply fabulous.
If you didn’t mention that it’s vegan, people would honestly never know.
It’s rich, fluffy, moist and very easy to make.
Quick and easy
It’s really quick and easy vegan chocolate cake.
This cake has a rich, chocolate flavor that everyone will love.
No unusual ingredients – just kitchen staples. And super easy too.
Light, moist and fluffy texture. Unbelievably a vegan cake!
It makes a great vegan birthday cake.
Nobody will guess that it’s vegan. It’s so moist and rich!
It’s a recipe you can trust.
A moist eggless chocolate cake that’s also dairy-free.
ingredients
I love baking, but I hate it when I need to seek out expensive unusual ingredients
So, this vegan cake doesn’t need any unusual egg or dairy substitutes like flax
The most unusual ingredient is dairy free milk (oat, soy etc…), but you can pick that up at any shop or supermarket.
Instead of butter, I’ve used a vegan spread usually I choose flora however any margarine that is dairy free is also suitable.
Lemon juice – this will turn the milk into buttermilk.
Dairy free butter or margarine
Any vegan milk such as soy or almond
Golden syrup – if golden syrup is not available try corn syrup, agave etc… This adds sweetness and moisture.
Instant coffee powder / espresso powder – this is totally optional, but you can’t taste it and it brings out the flavor of the chocolate.
Flour Self raising flour if you cant get a hold of self raising bye all purpose and add in baking powder for structure and bulk.
Sugar – to sweeten the cake. I use granulated white sugar (double check that it’s safe for vegan).
Cocoa powder – Make sure you buy pure cocoa powder that contains no milk.
300ml vegan milk (soy, almond etc…)
275g Self raising flour
1 tablespoon lemon juice (or apple cider vinegar or white vinegar)
150g vegan butter I use flora but any vegan spread works
3 tablespoon golden syrup / corn syrup / agave/ maple syrup
Orlandi 