I love butter, I’m not going to lie. Bread slathered with it, popcorn dripping in it and potatoes fried in it.
But once J was diagnosed with his milk allergy we made the decision to switch to dairy free spread in our house. We tried out a few but now always use Pure, simply because it is a great substitute in cooking and tastes the best.
So when I saw their #bakeddairyfree campaign I knew I wanted to cook up something special.
I have been trying to find a good cheesecake recipe for a while but because J also has an egg allergy it has to be completely vegan. There are plenty of different recipes out there but they are often a bit complicated, not very cheesecake like or contain nuts, which J also can’t have.
After a few experiments I am excited to say I have found an easy vegan vanilla cheesecake recipe that only contains 6 ingredients and tastes like the real thing. It is the perfect base for adding your own toppings and I will be sharing some new creations on the blog soon – salted caramel is high on the list, a chocolate version and a seasonal forest fruits.
Easy vegan vanilla cheesecake
12 digestive biscuits
50g Pure dairy free spread
200g dairy free cream cheese
350g silken tofu
75g caster sugar
1tsp vanilla essence
Whizz the digestives in a food processor until in crumbs or for a chunkier base – and some free therapy! – put them in a plastic bag and bash with a rolling pin.
Melt dairy free spread and stir in biscuit crumbs. Press tightly into the base of 24cm springform tin and leave in fridge for 1 hour.
Beat tofu and cream cheese together until light and fluffy. Stir in sugar and vanilla.
Pour onto biscuit base and smooth. Bake at 160c for 35 mins.
Enter Pure’s #bakeddairyfree competition to win £1000 worth of baking products.
This post was commissioned by Pure.