Baked Dairy Free Cheesecake
I have really been enjoying Sheese Dairy Free Cheese lately, and have been trying it in all sorts of different forms. I had some eggs to use up as I’m the only one that can eat them in our house, so thought I would try a baked cheesecake. That is definitely one of the things I miss a lot and I’m happy to report that this one really filled the gap! It really didn’t taste much different from a dairy cheesecake at all. I’m not 100% sure, but I think it may be a possibility for those who can tolerate baked egg, although I don’t know if the egg would get hot enough. Feel free to let me know if you have an opinion on that!
Dairy Free Vanilla Sponge
My absolutely favourite Christmas dessert is trifle, and despite making the fanciest of desserts all round the world in my previous job as a pastry chef, that is the one thing I crave every year for Christmas. I never make it any other time, but I definitely enjoy it then and for leftover Xmas breakfast on Boxing Day. But I can never find dairy free sponge for a quick trifle creation, which does irk me a bit! Feel free to let me know where you have found any in New Zealand. But for now, I make it. So I thought I would share the recipe in case anybody else is having the same problem, and can tolerate egg. Incidentally, I have made this egg free before by using chickpea brine, and while it’s not the same, it is definitely edible.
Dairy Free Lemon Cheesecake
This Dairy Free Lemon Cheesecake is also nut free, egg free and gluten free if needed.
If you’ve been following me on Instagram, you’ll know I was excited to find some dairy free sour cream the other day and was wondering what everybody had been doing with theirs. I ended up using mine on a zucchini-quiche-type concoction as well as this cheesecake and a chocolate cheesecake as well. All passed the taste test! I found the taste of the sour cream by itself a bit odd, and I wasn’t at all sure when I made the cheesecake mix..but the flavours in the cheesecake really took over the sour cream taste as they sat overnight, and I ended up really enjoying the taste of this Dairy Free Lemon Cheesecake. I tried heating it a little in the microwave so it was quite soft and that was even nicer. For those in New Zealand, I used Zenzo sour cream and I found it at our local New World.
- 1 packet of dairy and egg free biscuits (and gluten free if needed) : we use Countdown's Free From range
- 3 Tablespoons melted dairy free margarine
- 1 packet firm tofu
- 1 packet dairy free sour cream
- 3 heaped teaspoons icing sugar
- 2 lemons, finely zested and juiced
- 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.
- Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
- Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
- Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
- Add the sour cream, icing sugar and lemon zest and blend until fully incorporated.
- Place the gelatine and lemon juice in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps.
- Pour this mix over the bases and leave in the freezer or refrigerator until set. The flavour improves if left overnight.
- I decorated mine with slices of lemon cooked for 1 hour in a light sugar syrup and blueberries. This was really tasty. Whipped coconut cream and fruit would also be great.
Dairy Free Pumpkin Pie
This Dairy Free Pumpkin Pie is easily adaptable to be gluten free by using a bit less gluten free flour, but I haven’t worked out a good egg-free solution yet..would love to hear from you if you’ve successfully made a dairy and egg free pumpkin pie 🙂
Chocolate and Strawberry Terrine
This Chocolate and Strawberry Terrine is dairy free, egg free, gluten free and nut free, and uses aquafaba to replace egg in the sponge. It has a chocolate sponge base, a layer of chocolate mousse, a layer of strawberry cream, more sponge and then is topped with chocolate ganache. It’s not a 5 minute job obviously but it looks and tastes sensational and keeps well for a few days in the fridge.
Chocolate Rhubarb Tart
Dairy free and Egg free
I absolutely love the Hunter Gatherer Gourmet mixes and I was lucky enough to get one of the chocolate ones at the Food Show recently which had been sitting in my pantry waiting for inspiration to hit me. A dear friend also popped a box of freshly cut rhubarb from her garden (love gardening foodie friends!!!) and was coming over for a playdate so I thought I’d try to pair the two together even though chocolate and rhubarb is a slightly weird combination?? So I created this Chocolate Rhubarb Tart and it was really good! If you can’t get the baking mix or it doesn’t fit with your allergies, you can substitute any brownie mix that works for you.
Dairy, Egg and Gluten Free Chocolate Strawberry Brownies
These Dairy, Egg and Gluten Free Chocolate Strawberry Brownies were made using the super yummy chocolate mix from Hunter Gatherer Gourmet, but I have included a recipe for my own chocolate brownies (recipe here) if you aren’t able to source this or can’t tolerate nuts. It is layered up with a soft strawberry flavoured ‘cream’. It does set firm in the fridge if you want a more structured look, but I love the soft, gloopy, chocolate-strawberry mish-mash.