Archive | Vegan Substitutes RSS feed for this section

Passionfruit Cheesecake

22 Jun
Jessie takes credit for this - I'm just posting it for her x

Cheesecake is probably a vital piece of baking in an activist-vegan’s arsenal. I mean, it’s CAKE made out of CHEESE (well, not really, at all, but, you know..). No one would ever imagine they could go vegan and still have CHEESEcake, but now they can! Next time someone asks you that annoying question, “so what can you eat!?”, you can whip out a cheesecake and eat it in front of them.



1 C Ground Almonds (or almond flour)
1/2 C Soaked Sultanas
2 Tblsp Coconut Oil
2 tsp Vanilla Essence


2 C Cashew Nuts, soaked overnight, drained
1/4 C Coconut Oil , melted
1/2 C Lemon Juice
1/4 C Maple Syrup
3 Tblsp Vanilla Essence
1 C Water


5 Passionfruit
1/3 C Maple Syrup


Blend all base ingredients and press into tin.  Put in freezer. Blend all cheesecake ingredients, slowly adding in the water. Keep blending until smooth and creamy – this takes a wee while to become creamy. Bear with it, it will eventually. Drizzle atop of base and place in freezer. Mix passionfruit pulp with maple syrup, add more syrup if need be and blend well so that the passionfruit flavour distributes amongst the syrup. When the top has sufficiently solidified, drizzle the topping on top and freeze.

You may like to eat this straight out the freezer (like Jess), or leave it to sit for half an hour so it’s not freezing cold when you put it in your mouth (like me).


Fresh Whipped Cream

12 May

There comes a time when you have made every non-cream-including pudding out there, and you really are starting to crave some; be it trifle, chocolate-chip cookie log, or cream filled donuts.

You can usually buy a vegan cream from an expensive organic, gluten free, or other such speciality store. But why buy it, when you can make it for a lot cheaper (and without that nasty soy after-taste).

An electric beater would be recommended here, to make the cream light and fluffy and to make it easier on your arm. But they aren’t necessary – I made this whipping everything by hand.


1 tsp Cornflour
1/2 C Soy Milk
100g Margarine
3 tsp Icing Sugar
a few drops Vanilla Essence


Combine the cornflour with a tablespoon of the soy milk into a paste. In a pot, bring the remaining soy milk to the boil. Remove from the heat, then pour the boiling soy milk into the paste – beat until well combined. Return this to the pot, and heat for another couple of minutes until the mixture starts to thicken (it should be quite bubbly, but won’t flow around the pot). Remove from the heat and leave to cool.

While the milk mixture is cooling, beat the margarine till it is also light and fluffy. Once the milk mixture has completely cooled, beat it into the margarine part by part. Then beat in the icing sugar one teaspoon at a time. Taste as you go along  to make it as sweet as you want it to be. Finally, beat in a few drops of vanilla essence.

I found it remarkable how much difference the vanilla essence made. Up until it’s inclusion, it tastes like margarine with a small amount of icing sugar. The addition of vanilla essence transforms the mixture into cream. The moral? DON’T MAKE THIS IF YOU DON’T HAVE VANILLA ESSENCE.