It’s always good to sample new products and the vegan Baileys has been out for a while but I’ve only recently sampled it! It’s great served chilled or added to a coffee.
I thought it would make a great partner with cheesecake so I had a little play and here it is!
Vegan Bailey’s Cheesecake
300g of hob nobs and Bourbon biscuits mixed
50g almonds
75g Pure sunflower margarine
2 tubs Tofutti vegan cream cheese at room temperature
75ml Alpro soya cream approx
75ml Bailey’s Almande approx
Place the biscuits, nuts and margarine in a food processor and mix until combined. Spoon the mixture into a flan tin and press down firmly. Chill in the fridge for 30 minutes.
Place the soft the soft cheese in a bowl, mix with a spoon until soft then add the Bailey’s Almande and soya cream. Mix until smooth and spread on top of the biscuit base.
Smooth the top using a palette knife and place in the fridge to set.
