Vegan Gingerbread
For my complete collection of Christmas recipes check out my festive ebook!
A plant-based version that still captures the essence of traditional gingerbread, making it the perfect treat for your festive celebrations.
Ingredients
100g vegan butter*
3 tbsp golden syrup
1/2 cup brown sugar
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 cups flour
Method
In a saucepan, melt together warm butter, golden syrup, and sugar. Remove from heat and let it cool slightly.
Sift the remaining ingredients into a bowl and mix. Add the melted butter mixture and stir until a dough forms.
Wrap the dough in cling film and refrigerate for an hour.
After chilling, preheat the oven to 150 degrees Celsius and remove the dough.
On a floured surface, roll out the gingerbread dough to about 1/2 cm thickness, working with small pieces at a time. Use cookie cutters to create desired shapes and place them evenly on two lined baking trays.
Bake in the oven for 7-10 minutes or until golden.
Allow the gingerbread to cool completely, then decorate if you please and enjoy your festive treats!
* Nuttelex Spread and Naturli Vegan Block are my favourite vegan butters for baking
Festive Cheesy Truffles
For my complete collection of Christmas recipes check out my festive eBook!
If there’s one recipe that will impress your friends and family this Christmas, it’s these truffles. A delectable blend of walnuts, cranberries, herbs and a cheesy filling, these truffles promise a burst of festive flavours in every bite.
Ingredients
250g vegan cream cheese, softened at room temperature
2 tbsp nutritional yeast
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp dried rosemary
1/2 tsp dried thyme
salt & pepper
2 tbsp chopped parsley
1/4 cup chopped walnuts
1/4 cup chopped cranberries
Method
Add cream cheese to a food processor with nutritional yeast, onion powder, garlic powder, rosemary, thyme and salt & pepper and blend until smooth. Add mix to a bowl and leave in the fridge to harden slightly for about 2 hours.
Mix together parsley, walnuts and cranberries in a small bowl. Take about 1 tbsp of cream cheese mix at a time and roll into balls. Coat each ball in parsley, walnut and cranberry mix then enjoy!
Strawberry Cheesecake
I just created this delicious vegan cheesecake recipe for my sister’s birthday using vegan cream cheese, vegan cream, some accidentally vegan biscuits and a lot of strawberries!
Ingredients
base
300g vegan biscuits (I used Arnotts Nice Biscuits)
200g vegan butter, melted
filling
700g vegan cream cheese, softened at room temperature
2/3 cup icing sugar
1 tsp vanilla extract
2 tsp strawberry extract
250ml vegan whipping cream (my favourite is Flora Plant Cream or Nature’s Charm Coconut Whipping Cream)
1-2 punnets of strawberries, chopped
Method
For the crust, blitz vegan biscuits until fine, then add melted butter. Combine until the mixture holds together. Line the base of a cake tin with baking paper for easy removal and grease the sides of the tin. Press the biscuit and butter mixture evenly into the base of the tin. Place it in the fridge while you prepare the filling.
Beat softened cream cheese until smooth. Consider using a food processor for firmer vegan cream cheese. Add sugar, vanilla, and strawberry extract, mixing until well combined. In a separate bowl, whip the vegan cream until mostly thickened, then fold it into the cream cheese mixture. Continue beating until the filling is thick, creamy, and thoroughly combined.
Pour half of the cream cheese filling onto the biscuit base in the cake tin, spreading it evenly. Layer chopped strawberries over the filling. Add the remaining half of the filling and spread evenly. Garnish the cheesecake with more strawberries on top. Refrigerate the cheesecake overnight to set.
The next day, gently slide a thin knife around the edges to detach the filling from the cake tin. Carefully remove the cheesecake from the tin. Slice and serve for a delightful vegan dessert experience.
