Happy May to everyone!
I can't believe it, after a looong and cold winter the summer is almost here. Yay! My plans for this summer is to relax, enjoy the weather, taking long walks with my dog and eating lots of ice cream (I've already started ;)) and of course bake and find new recipes.
This past week has been amazing, warm and sunny days, fixing our summer cottage's garden, barbecuing and just taking it easy. Only thing I could've live without is this flu.. But luckily I'm feeling much better now and ready to hit the kitchen.
So, vegan cheesecake, huh? We all know the classic cheesecake: the rich and creamy filling and the graham cracker and butter crust... mmm mm. But how to make it vegan and make it taste just as good? Well, I got the answer right here.
As a vegetarian I watch what I eat and read the labels at the store instead of just picking stuff. I believe that what we eat affects how we feel and ever since I became a vegetarian, I have felt much better and happier. I don't eat red meat or poultry at all. None. I do eat fish, but I'm very exact that it has to be MSC certified fish. That means the fish is responsibly caught and can be traced back to a sustainable source.
I also drink milk, but I prefer organic and here in Finland we have a milk that is called Free cow's milk. It isn't literally what it sounds like, the cows don't just roam free and every now and then someone comes and milks a few cups. What it means is that the producers of the milk commit to take care of the cows in much more better ways than is said in the animal protection legislation. The cows have a loose-housing system, they get to eat clover, the farmers get more education about the welfare of the animals and the milk is GMO free. I also drink "milk" that is made of oats or soy.
What about the eggs? Yes, I use eggs. But like with everything else I'm very exact about where they come from. Instead of getting the cheapest one I get the organic eggs. They are healthier and GMO free.
And of course I eat lots of vegetables, fruits, berries, pasta, rice, couscous, lentils, nuts and a lot more :) I use lots of organic products and try to use as much local food as possible.
I've been interested in vegan baking for a long time. The idea of making gorgeous desserts without using animal products is awesome and a huge leap forward. I'm still a beginner, but everything's a start, right?
When you are baking vegan treats, you have to be extra careful with the labels. Look for suitable for vegans- signs and read the ingredients. Today we have an excellent selection of dairy free products that can substitute as a original. And in this cheesecake I used Violife cream cheese. It acts the same way as Philadelphia, cream the cheese until it's smooth and fluffy. I used Finnish oat cream and it is very thick and and holds it shape very well. Vegan cream cheese and cream doesn't taste as sweet as the originals but that's where the sugar, lemon and vanilla comes in. You can add more sugar if you want it to be more sweet or you can add a little bit more vanilla...
I was surprised how close the taste was compared to the original cheesecake. It is rich and creamy with a hint of vanilla. I love it and will make it again, perhaps I add berries or something..
The recipe makes 4 smaller portions or 2 bigger ones.
Here's the recipe:
5-6 cookies crumbled
200g/7 oz vegan cream cheese
2 dl/0.8 cup oat cream
3 tbsp granulated sugar
2 tbsp lemon juice
2 tbsp vanilla extract
1. Cream the cream cheese until it's fluffy and do the same with the oat cream. Then
combine the two and mix well.
2. Add sugar, lemon juice and vanilla extract and mix well.
3. Pipe or just spoon the filling into a glass alternating with the cookie crumbs.
4. Relax and enjoy.
Happy baking!
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