Today we are laying low with the cooking. We actually went out to support our local vegan restaurant, YOU should too! But today is the day of the cheesecake (here in Sweden), so I just had to make one. Ours is quite different from the American kind. The original recipe contains, cream, eggs, sugar and almonds. So no cream cheese and digestives there. Instead it’s creamy but with some texture and crunchiness from the almonds.
Here is our vegan recipe. Inspired by our vegan colleagues at Underground cooking.
1,5 cup soy milk
1/3 cup semolina
small knob of margarine
2-3 tbsp sugar or other sweetener
1/2 lbs tofu
1/2 cup of almonds
1/2 cup soy/oat creme
Heat the soy milk and add a pinch of salt. Whisk in the semolina and let it thicken. Stir for 3-4 minutes. Pour into a bowl. Add the sugar and margarine and mix til it’s all melted. Take your almonds and chop them up in a food processor, pretty fine but
it’s nice with a few bigger pieces. Add that to the “batter” and crumble in the tofu. Mix again and finely you add the cream (we prefer oat cream but I figure soy creamer will do just fine). A final whisk and then you pour it into a small cake tin. Don’t really know what size but I could fit at least 4 cups in mine. Bake in 390° F (200°C) in 20 min.
Serve with raspberry jam and whipped soy cream