Tofutti cream cheese

Vegan Bailey’s Cheesecake

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.

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