This veganised recipe produces a simple version of the classic lemon cheesecake. The smooth and silky taste is sure to impress vegans and non-vegans alike.

![Vegan Blueberry & Lemon Cheesecake](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/lhdemhn1b7oqvilyqcp3/1625501099.png/w=700)
Photo: [@flouredfingers_ ](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Vegan Blueberry and Lemon Cheesecake Recipe by Yuliya Mihaylova**

#### Cheesecake was one of those desserts I was certain would never be as good as the non-vegan versions, but I proved myself wrong - everything is possible, if you want it bad enough.

#### This cheesecake is every bit as good as the traditional kind – it has that slightly sweet taste, combined with the creamy cheese, a slight hint of lemon and topped with a vibrant purple blueberry preserve. You simply have to try making this for yourself.

*   Makes: 1 18cm Cake
*   Prep Time: 90 mins

#### **Ingredients:**

#### **Crust**
*   200 grams of plain vegan cookies (sweetened)
*   90 grams of melted vegan butter or coconut butter

#### **Cheesecake filling**
*   350 grams of silken tofu
*   200 grams of vegan cream cheese
*   150 grams of fine or powdered sugar
*   2 tsp of cornstarch
*   2 tsp of lemon juice
*   Zest of one lemon
*   1 tsp of vanilla extract
*   Homemade blueberry jam

#### **For the cookie crust**
*   Put the cookies in a food processor and blend them until they look like fine sand. Melt your vegan butter completely, add it to your cookies and mix well so that all cookies are well covered.
*   Transfer the cookie mix to a tall tin with a removable base (I used a tin that is 18cm in diameter and 7cm tall) and press the mix firmly and evenly on the bottom and sides of the tin. Place it in the fridge to set, while you make the cheesecake filling.

#### **For the cheesecake filling**
*   Start by placing the silken tofu and the vegan cream cheese in a big bowl and blend it with an emergent blender on medium speed until you reach a silky smooth consistency with no lumps.
*   Add in the powdered sugar, lemon zest, lemon juice and the vanilla extract. Sift the cornstarch into the mixture and mix very well to avoid any large lumps.

#### **Method:**
*   Preheat your oven at 190°C.
*   Pour your cheesecake filling over the chilled cookie base and gently tap it on the counter. This will ensure that the filling spreads across the base evenly and helps air bubbles escape to ensure a smoothly baked top.
*   Bake at 190°C for 20 minutes, then reduce the heat to 120°C and bake for an additional 35-40 minutes. Do note that the time required to bake the cheesecake may differ according to your oven setting. Keep an eye on the oven to avoid burning the cake.
*   Once done, the mid-section of the cheesecake should still wobble slightly when you move it.
*   Take it out of the oven and leave it to cool completely at room temperature. After it has cooled completely, put the cheesecake in the refrigerator for at least 2-3 hours, ideally overnight.
*   Cut into even slices, cover the top with some blueberry jam (mine is homemade by my parents) and enjoy this creamy and delicious vegan cheesecake. 
*   Enjoy!

[![Yuliya Mihaylova](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/zkcxbraribc6dtrhoroe/1625501679.png/w=700)](https://www.flouredfingers.com/)

![Vegan Blueberry & Lemon Cheesecake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/lhdemhn1b7oqvilyqcp3/1625501099.png/w=700)
Photo: [@flouredfingers_ ](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Vegan Blueberry and Lemon Cheesecake Recipe by Yuliya Mihaylova**

#### Cheesecake was one of those desserts I was certain would never be as good as the non-vegan versions, but I proved myself wrong - everything is possible, if you want it bad enough.

#### This cheesecake is every bit as good as the traditional kind – it has that slightly sweet taste, combined with the creamy cheese, a slight hint of lemon and topped with a vibrant purple blueberry preserve. You simply have to try making this for yourself.

*   Makes: 1 18cm Cake
*   Prep Time: 90 mins

#### **Ingredients:**

#### **Crust**
*   200 grams of plain vegan cookies (sweetened)
*   90 grams of melted vegan butter or coconut butter

#### **Cheesecake filling**
*   350 grams of silken tofu
*   200 grams of vegan cream cheese
*   150 grams of fine or powdered sugar
*   2 tsp of cornstarch
*   2 tsp of lemon juice
*   Zest of one lemon
*   1 tsp of vanilla extract
*   Homemade blueberry jam

#### **For the cookie crust**
*   Put the cookies in a food processor and blend them until they look like fine sand. Melt your vegan butter completely, add it to your cookies and mix well so that all cookies are well covered.
*   Transfer the cookie mix to a tall tin with a removable base (I used a tin that is 18cm in diameter and 7cm tall) and press the mix firmly and evenly on the bottom and sides of the tin. Place it in the fridge to set, while you make the cheesecake filling.

#### **For the cheesecake filling**
*   Start by placing the silken tofu and the vegan cream cheese in a big bowl and blend it with an emergent blender on medium speed until you reach a silky smooth consistency with no lumps.
*   Add in the powdered sugar, lemon zest, lemon juice and the vanilla extract. Sift the cornstarch into the mixture and mix very well to avoid any large lumps.

#### **Method:**
*   Preheat your oven at 190°C.
*   Pour your cheesecake filling over the chilled cookie base and gently tap it on the counter. This will ensure that the filling spreads across the base evenly and helps air bubbles escape to ensure a smoothly baked top.
*   Bake at 190°C for 20 minutes, then reduce the heat to 120°C and bake for an additional 35-40 minutes. Do note that the time required to bake the cheesecake may differ according to your oven setting. Keep an eye on the oven to avoid burning the cake.
*   Once done, the mid-section of the cheesecake should still wobble slightly when you move it.
*   Take it out of the oven and leave it to cool completely at room temperature. After it has cooled completely, put the cheesecake in the refrigerator for at least 2-3 hours, ideally overnight.
*   Cut into even slices, cover the top with some blueberry jam (mine is homemade by my parents) and enjoy this creamy and delicious vegan cheesecake. 
*   Enjoy!

[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/zkcxbraribc6dtrhoroe/1625501679.png/w=700)](https://www.flouredfingers.com/)

Simple Blueberry and Lemon Cheesecake

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Try this spicy Thai salad made with roasted Cauliflower and Tempeh.

![Vegan Larb Gai](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/uezfa3hbqhqo9qcska3n/1628639679.jpg/w=700)
Photo: [Charlotte Mei](https://www.instagram.com/thecharlottemei/?hl=en)

#### **Vegan Larb Gai Recipe by Charlotte Mei**

#### My vegan take on one of my favorite Thai dishes, Larb Gai/Laab Gai, that replaces the traditional use of minced meat for tempeh and cauliflower, making it a sort-of Asian salad.
 
#### The traditional recipe also includes toasted rice that has been ground to a powder, however I have left it out as I like to keep my recipes simple. Sometimes I add some crushed peanuts for texture.

#### I love this dish because it packs a flavorful punch and it is incredibly easy to make a huge batch of. Perfect for big groups or leftovers.

Makes: 2-3 Servings` `  
Prep Time: 25 mins` `  
` `  
**Ingredients:**` `  
1 head of cauliflower (~ 700g), cut into equal-sized florets` `  
2 blocks of tempeh, diced` `  
3 spring onions, sliced` `  
1 large red chili, sliced` `   
1 chilli padi, sliced finely (or 1 tsp of dried chilli flakes)` `   
1 lemongrass stalk, sliced finely` `  
2 kaffir lime leaves, sliced finely` `  
A little less than ¼ cup tamari or soy sauce` `  
¼ cup fresh lime juice` `  
1 cup coriander, roughly torn` `  
1 cup mint, roughly torn` `  
1 cup Thai basil` `  
 ½ red onion, sliced finely` `  
2-3 tbsp oil` `  
` `  
**For Serving:**` `  
Cucumber` `  
Lettuce` `  
` `  
**Method:**` ` 

Preheat the oven to 180°C (fan)/200˚C. Toss the cauliflower and tempeh in oil and bake on a rimmed baking sheet. Bake until tender and well browned, ~25 minutes (turn the baking tray halfway through).` `  
` `  
Once cooled, chop it up into pea-size pieces. Transfer to a large bowl and add chilis, lemongrass, lime leaves, tamari, lime juice, coriander, mint, thai basil, red onion and spring onions.` `  
` `  
Serve with cucumbers, lettuce cups and/or steamed rice.` `  
` `  
` `  
` `  
[![Charlotte Mei](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/lpbkecst15toh6xyok1a/1628639718.png/w=700)](https://thecharlottemei.com/)

Vegan Larb Gai

Wow I wanna make sushi and this is perfect to try

Thank you! It is very tasty and quick to make. What goes inside the rice sandwich is flexible.

Onigirazu is fun and easy to make! It’s also suitable to bring them to your work place or get together with friends as rice and the contents are well wrapped with Nori seaweed! Enjoy making them!

Oh wow you're on abillion. Thanks and nice to meet you!

This Japanese inspired rice sandwich is a terrific and versatile option for packed lunches.

![Onigirazu](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/bdszz5irbvxb4jo0xjof/1625500421.png/w=700)
Photo: [Kumi King](https://www.instagram.com/kumiking/?hl=en)

#### **Teriyaki Tempeh Onigirazu Recipe by Kumi King**

#### Onigirazu is a casual and fun japanese dish that is often made for any meal of the day. It’s a complete dish as it contains lots of vitamins and minerals and is also a healthy choice for people with busy schedules. As long as wet ingredients are avoided, you can be very flexible with what you would like to add into your Onigirazu.

*   Makes: 1 Serving
*   Prep Time: 20 mins

#### **Ingredients:**
*   120 grams cooked Japanese rice
*   3-4 thin slices Tempeh
*   1 sheet Nori (Seaweed used for making Sushi) 
*   ½ Avocado (sliced thinly) 
*   ½ tbsp soy sauce 
*   ½ tbsp Mirin
*   ¼ tsp sesame seeds
*   ½ tbsp cooking oil
*   1 tsp rice vinegar
*   1 pinch salt
*   2-3 lettuce leaves (tear them into quarters)
*   3 tbsp shredded carrot (Tossed in 1 tsp olive oil and a pinch of salt)

#### **Method:**
*   Heat up a frying pan with the cooking oil. Place the thinly sliced Tempeh and cook both sides till they turn golden brown. Add soy sauce and mirin to the Tempeh and continue cooking the sliced Tempeh for one minute on medium heat. Remove from the pan and place them on a plate on kitchen paper.
*   Place a sheet of Saran Wrap on a chopping board and place a sheet of Nori on top of the Saran Wrap.
*   Add rice vinegar and salt to the cooked rice and mix them well. Divide the rice into two and shape each portion into a square patty-like shape.
*   Place one of the two patties in the middle of the Nori sheet and place the fillings (lettuce,	sliced avocado, shredded carrots and pan fried tempeh) evenly. Then, place the other rice patty on top of all the fillings, just like making a sandwich.
*   Bring each corner of the Nori sheet to the center of the rice patty, allowing all four corners of the sheet of Nori to meet in the middle. Wrap the whole thing with the Saran Wrap tightly and press it lightly to shape the whole thing into a square.
*   Wet your sharp knife blade and slice the rice sandwich into half diagonally. Ensure that the Saran Wrap is still holding the ingredients tightly together while you are cutting it to avoid spillage.
*   Serve the Onigirazu with the cut side facing up and sprinkle sesame seeds on top. Some Japanese pickles or Umenosuke (sour plums) would be great to pair with this.
*   Note: Add some vegan mayonnaise to your Onigirazu if you’d like. Spread it evenly on the rice patty before adding in any of the fillings.

[![Kumi King](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ewjs2yozkhxrvjov8f2x/1625500421.png/w=700)](https://www.instagram.com/kumiking/?hl=en)

Teriyaki Tempeh Onigirazu

This healthy Ferrero Rocher alternative is a vegan treat you need to try!

![Raw Vegan Ferrero Rocher-style Bonbons](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sljrwgclhetti1epojyr/1627972935.png/w=700)
Photo: [@flouredfingers_ ](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Raw Vegan Ferrero Rocher-style Bonbons by Yuliya Mihaylova**

#### One of my favorite chocolates in the past were Ferrero Rochers, but since they are not vegan, or particularly good for your health, I decided to make my own, healthier version.

#### They are not an exact copy of the original, just inspired by them—these are raw, quick to make and extremely delicious.

*   Makes: Approximately 20-24 bonbons
*   Prep Time: 30 mins
*   Freezer-Friendly: Yes

#### **Ingredients:**

*   270g pitted dates
*   140g coconut shreds
*   2 tbsp unsweetened cocoa powder
*   A small pinch of salt
*   50g baked hazelnuts
*   50g baked macadamia nuts
*   60g vegan dark chocolate (60-70%)

#### **Method**
#### I made two kinds of bonbons—one with hazelnuts and another batch with macadamia nuts in the middle.
#### Macadamia nuts are generally more costly, so if you’re looking for a more budget-friendly option, you can always make these with hazelnuts—both options are just as tasty.
#### Pit all the dates and soak them in warm water for 10 minutes to soften them. 
#### Melt 50-60 grams of dark chocolate using the double boiler method or in the microwave with 15-20 seconds intervals, until it's fully melted and there are no lumps. Be careful not to burn the chocolate.
#### Dip each hazelnut or macadamia nut in the melted chocolate, ensuring that it’s well covered, then transfer it onto a clean plate. Continue until all nuts are well-coated, then place the plate in the fridge for 10-15 minutes or until the chocolate sets completely.
#### Meanwhile, in a blender, put the coconut shreds, cocoa powder and the salt and pulse 1-2 times to combine the ingredients. Drain the water from the dates and place them in the same blender. Pulse for at least 10-15 seconds, just until the dates have been well-combined with the other ingredients. Be sure not to over-blend this as it can lose it’s texture easily.
#### Depending on how well you drained the dates, the mixture might be too dry or too wet. If it's too dry, add 2-3 more soaked dates. If it’s too wet - add some more coconut shreds. You have achieved the right consistency with the mixture when you are able to form small balls from the mixture without it sticking to your hands.
#### In order to have evenly-sized date balls, I used a 1 tbsp measuring spoon to scoop up the mixture. Once you measure out the mixture evenly, put the chocolate covered nut from earlier in the center and form the mixture into a ball using your hands. Continue until you run out of date mixture.
#### Decorate them however you like—I sprinkled over the macadamia ones with some extra cocoa powder and put some extra melted chocolate on top of the hazelnut ones.
#### Put them in the fridge for at least half an hour and then enjoy!

[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/czjrunycv4hq7wr0izts/1627974235.png/w=700)](https://www.flouredfingers.com/)

Simple Blueberry and Lemon Cheesecake

Vegan Blueberry and Lemon Cheesecake Recipe by Yuliya Mihaylova

Cheesecake was one of those desserts I was certain would never be as good as the non-vegan versions, but I proved myself wrong - everything is possible, if you want it bad enough.

This cheesecake is every bit as good as the traditional kind – it has that slightly sweet taste, combined with the creamy cheese, a slight hint of lemon and topped with a vibrant purple blueberry preserve. You simply have to try making this for yourself.

Ingredients:

Crust

Cheesecake filling

For the cookie crust

For the cheesecake filling

Method:

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