Emma is famous for her cheesecakes, but until now they have included dairy products, perhaps this scrumptious dairy-free cheesecake may change that?
50g vegetable/soya margarine
175g digestive biscuits
275g soya ‘cream cheese’ eg. Tofutti creamy original
½ lemon, grated rind & juice
50g icing sugar
Thin slices of lemon, to decorate
1 For the base: Melt the margarine in a large saucepan, crush the biscuits then add to the pan.
2 Mix thoroughly then using the back of a spoon press into a lined, greased 8” flan tin. Refrigerate.
3 For the topping: Put the soya ‘cheese’ into a bowl with the lemon juice, rind and icing sugar.
4 Stir vigorously and spoon onto the chilled base.
5 Decorate with lemon slices and chill for a further ½ hour. Carefully remove flan case then indulge!
An Unstuffed recipe
© The Vegetarian Society