In an effort to live more sustainably I first reduced my meat intake, then cut it out all together in March 2019. I’ve been slowly cutting back on other animal-based foods and products I consume since then. Dairy has been a tough one, as it’s in SO many things. One of the best ways around this though is to make your own stuff.
Since I also quite like baking (and foods centred heavily around sugar), I set out to make a plant based lime cheesecake. It did not disappoint.
If you are lactose intolerant, have a milk allergy, or are trying to eat more plant-based then save this recipe to try the next time you need cheesecake (and really when DON’T you need cheesecake?).
This one is also nut free, because I’m fairly certain I’m allergic to nuts and peanuts.
Fun side story: when I was 9 I stayed home sick (“sick”) from school and spent the day watching The Price is Right and eating peanut butter out of the jar with a spoon. The next day, back at school, I had a massive allergic reaction. The skin on my face and hands and feet felt uncomfortably tight and itchy from how swollen I was. My mom picked me up and took me to the doctor, who deduced I’d likely reacted to the peanut butter based on what I’d eaten the previous day. She advised I steer clear of all nuts too just to be safe. That was 27 years ago.
Then maybe ten years ago I asked my doctorif I could be referred to an allergist, to know once and for all what, if anything, I was allergic to. She told me I’d have to do the “challenge test” whereby you eat larger and larger portions (1 tsp, 1 tbsp, 2 tbsp, etc) of the suspected allergen, spaced about two hours apart, and see if you react.
Yeah. No thanks. I’ll just continue to avoid nuts and peanuts for the rest of my life. Although I do have a new family doc who might know an allergist…
VEGAN KEY LIME CHEESECAKE
• In a bowl mix together 1/2 cup vegan butter with 1.5 cups graham cracker crumbs (be advised that some brands use honey so make sure you check the ingredients list). Once it resembles damp sand, dump it into your cake pan and press into the bottom and sides.
In a separate bowl, mix together
• 1.5 cups softened dairy free cream cheese (I used Tofutti brand)
• 1 can (320 g) sweetened condensed coconut milk (I use Nature’s Charm brand found at Bulk Barn)
• 1 cup coconut cream
• 1 tbsp vanilla
• 1/4 cup lime juice and zest from one lime.
Mix until smooth, then pour into the crust. Set in the fridge for at least 6 hours, ideally overnight, to let set.
• if you’re feeling ambitious you can whip your own coconut whipping cream to dollop on top (you have to carefully skim the cream off of the top of the can when you open it, a bit of information I did not know before I attempted this and failed spectacularly). You can also buy pre-made coconut whipped cream.
• I candied some lime slices to make it look a little fancier. Bring to a boil 1 cup water and 1 cup sugar. Reduce heat to low and add in thinly sliced lime. Let simmer for 45-60 mins, until the lime is pretty translucent. Then let cool and decorate your cake!
And then obviously eat it. Or share, and let people know that plant based cheesecake can taste just as good as it’s dairy counterpart!