One of my New Years resolutions for 2019 is going to be eating better, not only for myself but for the planet as well. I want to strive to become vegetarian and maybe even try becoming vegan. However, I’m not going to label myself because I think thats where you can fail. Of course I’m going to eat some meat/dairy products at times but I’m really going to work on limiting my meat and animal products consumption.
I was sent some Nush products to trial over the Christmas period. Nush are a UK dairy free company that use the highest quality natural ingredients and the most ethical suppliers to create dairy and soya free products. Their most popular products include their almond milk yoghurts which they have a wide range of flavours to choose from, including; caramel and hibiscus, banoffee, peach melba and blueberry.
However, I was sent the Nush Cheese in natural and chive. Their Natural Cheese Spread is made by churning bespoke, creamy almond milk with live vegan cheese cultures and British sea salt and fresh chives to create a unique blend of flavours. They are priced at £2.75, which is quite reasonable for a vegan/dairy free spread!
They tasked me with the challenge of creating a sweet treat, something which I’m quite familiar with so I decided to create some vegan and gluten free lemon cheesecakes. When cooking in the kitchen, I tend not to follow a recipe so I’ve written the ingredients and measurements, although they might not be exact! You can change up ingredients if need be, for example the gluten free digestive biscuits for regular digestive biscuits.
Vegan & Gluten Free Lemon Cheesecakes
- One pot of Nush Natural Cheese Spread
- Juice of 2 lemons
- Lemon zest (depending on how much lemon flavour you like and want)
- Splash of almond milk/any milk or milk alternative
- 3 tablespoons coconut oil/vegan butter
- Honey to taste
- Pinch of salt
- 1 tablespoon brown sugar
- Tesco Free From Digestive Biscuits (other brands will work fine as well!)
- Blitz the digestive biscuits in a food processor. If you don’t have one, you can use a ziplock bag and a rolling pin to crush the biscuits. Add in salt and brown sugar if needed.
- Heat up some coconut oil in the microwave until melted. Stir in small amounts until it’s reached a good consistency. You want to be able to press it into your containers without breaking.
- Use a food processor or electric whisk to whisk the Nush spread and almond milk together. Slowly add the lemon juice and lemon zest and taste. When you’ve reached the desired flavour, add in the honey and mix again.
- Put the biscuit layer in and use the back of a teaspoon to press the mixture into the bottom of your containers.
- Pour in the liquid mixture and top with some more lemon zest.
- Chill in the fridge until set.
I brought these cheesecakes into work and they went down a treat. The coconut oil makes for a lovely flavoured base which people weren’t expecting and the Nush Natural Cheese spread was just as tasty, if not better than normal cream cheese as you feel better for eating the vegan cream cheese. There is a slight almond milk flavour in the Nush Natural Cheese spread however if you use strong flavours, like lemon, the flavour quickly disappears.
I also tried the Chive version and it would make a great addition to a cheeseboard, which is perfect for Christmas parties. You never know who might have suddenly turned vegan!
I recommend trying Nush, you’ll be pleasantly surprised with their products and might change over. It’s really important to try and reduce your meat and dairy consumption, so this is an easy way to do so.
Have you tried anything from Nush before? Let me know in the comments below.
Love, Cally x
*Disclaimer- I received these products to try but the views and ideas are my own*