Chocolate Oreo Ice Cream Cheesecake

No bake oreo cheesecake, this is how you take all the goodness of vegan oreos and transformed them into a cheesecake. Instead of eating them let be creative by using them to make a delicious creamy chocolatey cheesecake. What I love about it’s filled to the brim with oreo cookies, so crunchy, creamy and delicious.Continue reading “Chocolate Oreo Ice Cream Cheesecake”

Jalapeño poppers Baked Potatoes twice

Ingredients 2 large baking potatoes 2 large baking potatoes 1 large jalapeño pepper diced 4 ounces vegan cream cheese 4 ounces vegan cheddar cheese shredded 3 tablespoons vegan butter 1/4 cup oats milk 3 vegan slices bacon (crumbled or more as desired) Paprika for sprinkling Salt to taste For Serving Vegan Sour Cream Method 1.BakeContinue reading “Jalapeño poppers Baked Potatoes twice”

Apple and sour cream crumble muffins..

Two-thirds of the cooking apples in this recipe are chopped and baked in the muffin batter. The remaining apples are sliced and coated in a sweet almond crumble, which makes a delicious crunchy texture for the muffin top. I choose to use sunflower by liquidising until crumbly instead of the almonds due to nuts allergies.Continue reading “Apple and sour cream crumble muffins..”

Broccoli and cheese muffins..

Violife cheese, with its distinctive taste running through with the mixture of broccoli, is perfect for these muffins. The creamy texture blends smoothly with the broccoli to add the most divine savoury flavour to these muffins. Serve fresh. Ingredients.. 1.Preheat the oven to 180°c/350°F/ Gas 4. Line the cups of a muffin tin (pan) withContinue reading “Broccoli and cheese muffins..”

Cheesecake With Raspberries

Ingredients: 200g /7 oz/ 1 ½ cups free- from digestive biscuits Crushed 50 g/ 1 ¾ oz/1/4 cup vegan butter, melted 600 g/ 1 lb 5 oz/ 2 ¾ cups vegan cream cheese 150 ml/ 5 fl. Oz/ 2/3 cup soured vegan cream 175 g/ 6 oz/3/4 cup castor (superfine) sugar 1 tsp vanilla extractContinue reading “Cheesecake With Raspberries”

Macaroni and Cheese

Ingredients: 400 g / 14 oz cups dried macaroni 2 tbsp vegan butter 2 tbsp gluten free plain (all purpose) flour (optional) 600 ml/ 1 pint /2 ½ cups whole vegan milk 100 g/ 3 ½ oz /1 cup vegan cheddar cheese grated 100 g /3 ½ oz /1 cup red vegan lecicester cheese, gratedContinue reading “Macaroni and Cheese”