Vegan lemon 'cheesecake'

Sunday, July 15, 2007
Vegan food can be very varied, and very tasty given a little thought. This cheesecake for example uses vegan margarine to bind the base, and tofu to replace the cheese. Here it is glazed with a blow torch and served with raspberries and raspberry coulis.


Many people have asked for the recipe - it's here: Be warned though - it does need cooling overnight in the fridge for the centre to set.

For vegans use vegan margarine (like 'Pure' and vegan biscuits - look in the 'free from' supermarket aisles).

Related posts:

Vegan chocolate tart with vegan ice cream

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