Vegan Vanilla Cheesecake

glutenfreecuppatea.co.uk

I love Chinese food and tangy fruity tastes. My husband eats German style meat pork bread potatoes not too open to being adventurous. My son has multiple allergies so can’t do dairy fish eggs most nuts kiwi or melon. So I find finding compatible foods hard. Hoping this app will help. I like the idea of vegan because it simplifies what we can all eat. But adding chicken or beef for us all or fish shellfish for me.

subheading: For the base:

250g gluten free digestive biscuits (ensure also dairy free of course!)

120g dairy free butter, melted (a baking block like Stork would be fine here)

subheading: For the filling:

600g dairy free cream cheese (I use Violife Original dairy-free cream cheese - the fat level is 23% so anything around that or higher is ideal - linked in FAQ section)

250ml dairy free double cream (the Flora Plant double cream and the Elmlea Plant double cream* both work great here - aim for a cream with at least 31% fat content - linked in FAQ section)

130g icing sugar

2 ½ tsp vanilla extract

subheading: For the topping:

100ml dairy free double cream (linked in FAQ section)

Directions at glutenfreecuppatea.co.uk

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