|
Place the
flour, brown sugar, vegan margarine, seeds from the vanilla pod and
in a bowl and rub in between your fingers till the mixture
resembles fine crumbs. Push the mixture into the bottom of
the greased mini cheese cake trays, the biscuit mixture should only be
around one centre meter high. Bake in an oven for 10 minute at 190c
/ 375f / gas mark 5. When they are ready take them out the oven and
place to one side. They should still be soft and will harden
slightly once cooled.
Place the tofu and icing sugar in the blender and blend till
smooth. Spoon the tofu into a mixing bowl and grate in the skin from
two lemons and one lime. Mix well and and spoon into the mini cheese
cake trays on tops of the biscuit bases. Bake for a further 15
minutes at 175c / 350f / gas mark 4. Once baked allow to cool and
then place in a fridge for at least an hour so the cheese cakes can
set.
If you like these try our Dairy free mango cheese cakes. |
