Apparently it’s Veganuary…the month when people eat a vegan diet? To be honest, I haven’t got a clue why this should be the case but it seems to be very popular.
Because I’m always bang ‘on trend’ (oh dear god, who am I trying to fool?!), I’ve teamed up with a group of fabulous food bloggers for another challenge.
Before Christmas our challenge was to create simple Christmas dishes free from the top 14 allergens (#FreeFromChristmas). This time around we set the challenge to create gluten free and vegan dishes, calling our bit of fun #glutenfreeveganuary. Catchy eh?
So far my wonderful friends have come up with the following:
Roasted tomato and rosemary soup by Nova at Cherished By Me
Chocolate oat thumbprint cookies by Ciara at My Fussy Eater
Warm kale, pomegranate and avocado salad by Emma at Free From Farmhouse
Pear and cinnamon breakfast rolls by Nathalie at The Intolerant Gourmand
Now it’s my turn to collect the baton…
If I’m honest I’ve lost my baking mojo. As I outlined in my last blog, I’ve had to give up grains in addition to the dairy, gluten and refined sugar in an attempt to sort out my hormone issues (which radically improved under the Specific Carbohydrate Diet when I tried it to sort out my IBS a few years ago). Although it leaves lots of things I can eat, I just haven’t quite got enthused about them.
However, after seeing Rebecca from Glutarama post a photo of a spectacular looking cheesecake on Instagram, I decided to crack on with a gluten free, vegan, grain free, refined sugar free version. I do love a cheesecake!
The base to my ‘cheese’ topping is soaked and blended cashew nuts, a wonderful substitute for cream cheese for any self-respecting food lover. My kids prefer this to the usual cream cheese based cheesecake.
Since I’m supposed to avoid chocolate on this diet I’ve made a lemon cheesecake with a ginger grain free base. The base is created using ground almonds, coconut oil and honey and is very simple and quick to make. You could increase the ginger if you wanted to because you don’t really taste it…but it acts to disguise the taste of the coconut oil for my coconut hating husband!
If you weren’t avoiding sugar I would stir some crystallised ginger through the lemon topping (and base) which I think would take this to another level.
As I keep sugar to a minimum some of you might find this not sweet enough. Feel free to add a little more honey, but don’t go overboard as it will change the consistency of the bake.
I hope you enjoy it!
Gluten Free, Vegan Lemon Cheesecake
- FOR THE BASE:
- 180 g ground almonds
- 40 g organic virgin coconut oil I use Coconut Merchant, melted
- 30 g maple syrup or runny honey if not vegan
- 1 tsp ground ginger
- FOR THE TOPPING:
- 185 g raw cashew nuts
- 3 unwaxed lemons - zest and juice
- 40 g coconut oil as above melted
- 40 g maple syrup or runny honey if not vegan
- The night before you wish to make this, place the cashew nuts into a bowl and cover with water. Leave to soak over night (or for around 4 hours if you are in a hurry)
- Mix the base ingredients together and press into a round tin measuring around 15cm diameter
- Place in the fridge while you make the topping
- Add the topping ingredients into a blender and blend until completely smooth
- Scrape the topping onto the base and place back in the fridge for at least 2 hours (or in the freezer if you're in a rush) before serving
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