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You will need:
160g plain flour
100g vegan margarine
60g dark brown soft sugar
100g icing sugar
2 un-waxed limes
2 un-waxed lemons
349g Silky Tofu (Morianaga)
Mini muffin/cheese cake trays
Food processor
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Caramelised mango dairy free
cheesecakes.
Place the flour, vegan margarine and 60grams of the brown sugar into a bowl and
rub the mixture between your fingers till it resembles bread crumbles. Add a table spoon
of cold water and bring the mixture together with your hands. Push the mixture into the
lightly greased mini muffin/cake trays, it should reach about a quarter of the way up.
Bake in the oven at 190c / 375f / gas mark 5 for 10 minutes.
Once baked take out the oven and leave to one side for now.
2. Lemon and Lime vegan cheese cake mix
Finely grate the rind of the lemon and limes. Keep some to one side for decoration.
Place the Silky Tofu, icing sugar, grated lemon and limes in a food processor and
blend till smooth. Spoon the mixture on top of the vegan biscuit bases and cook for
another 15 minutes at 175c / 350f / gas mark 4
Once baked allow to cool completely but do not remove from the tray till completely
cool as they need time to set.
4.Simple assemble
Gently remove the vegan cheese cakes from their moulds and place on a plate.
Sprinkle with the remainder of the grated lemon and lime rind and place in the
fridge for at least an hour to insure they set completely.
Top tip for this recipe:
If your in a hurry then cheat. Throw all your ingredients for your vegan
biscuit base into the food processor and blend it till it forms a dough.
This will however develop the gluten and make it slightly less crumbly.
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