Vegan Lemon Cheesecake
Perfect for the whole family to try, this gorgeous, light cheesecake will leave your tastebuds tingling.
For the base:
For the topping:
Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hour. In the meantime, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (around 30 minutes should be perfect!).
Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.
Serve and enjoy! We also love to decorate ours with some vegan lemon sweets for the final touch.
The full recipe can be found here: https://www.bbcgoodfood.com/recipes/raw-lemon-cheesecake
Once you're ready to wash up why not try our eco sponge?
Crispy Salt and Pepper Tofu
We love this delicious yet simple recipe! It's Chinese take away vibes without the price tag.
Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.
Cut the tofu in square pieces. Mix the cornflour, ground pepper and 1 tsp of flaky sea salt on a plate. Gentle turn each piece of tofu in the cornflower mix to coat.
Heat 1 tbsp oil in a wok. Stir-fry the spring onion and chilli for a few minutes, to soften a little. Next up add soy sauce. Cook for another 1-2 minutes, making sure the veg has a nice crunch. Drizzle with a little sesame oil.
Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Service on top of the vegetables, scatter with chilli and spring onion.
Serve in our beautiful buddha bowls!