- Healthy Eating Jo
Lemon Meringue Cheesecakes
Who doesn't love a good Lemon Meringue! Well, I certainly do. But as usual I've replaced it with the vegan, mostly raw, refined sugar free, gluten and dairy free version! Plus they're in mini size, which is the perfect size for any raw treat, as they are rich and creamy.
I store these in the freezer, so I always have a tasty treat on hand when I need one.
I've been wanting to make meringue for ages, and have been tempted to try the Aquafaba (chickpea liquid) version. But I thought I'd start with something I knew would work out and used Orgran's No Egg, Egg Replacer. I'll work on the Aquafaba version next, plus the baked cheesecake version. But you've got to start somewhere. So tick, for getting these done. Plus some vegan marshmallows from the same mix. Winning.
I hope you give them a try!
Vegan Lemon Meringue Cheesecake Bites
(Makes 12 bites or one small round cheesecake)
3/4 cup of almonds (or mixed nuts of choice)
1/4 cup chopped dried fruit (15mins in boiling water and drained) eg apricots, Dates, figs, sultanas
Blitz almonds in a blender for 1 min until they become a fine crumb
Add drained chopped fruit and blend again
Press into the base of molds using your fingers until firmly packed
(I had extra base leftover to make
Put in the freezer while you make the filling
1 cup cashews (soaked for 6 hours or overnight) then rinsed and drained
1/4 cup coconut oil
1 tsp vanilla extract
1/3 cup Stevia icing mix (or normal stevia) (or natural sweetener of choice, coconut sugar, rice malt syrup, maple)
Juice and zest of 1 large lemon (1/3 cup juice, 1 Tbsp packed zest)
Pinch of turmeric (optional for colour)
Blend all ingredients in a blender until smooth
Add more sweetener or lemon to
Freeze overnight until firm
Store and eat straight from the freezer or thaw for a few minutes if desired.
*My molds were 5cm/2inch wide
1/2 cup Orgran No Egg, Egg Replacer
1/2 tsp citrus pectin
3/4 cup ice cold water
1 tsp vanilla essence
1/2 cup stevia icing mixture (or icing sugar)
Preheat oven to 100C fan forced
Mix the egg replacer and pectin together in a mixing bowl
Add the water and beat on high
Speed for 10 minutes
After the 10mins, keep beating and add the vanilla and icing sugar slowly
Continue mixing for 10 mins
Place mix in a piping bag and let sit for 15 mins to thicken
Pipe desired shapes into a baking tray lined with non stick paper
Bake for 5 mins until firm on the outside and soft on the inside. Allow to cool.
Place on top of lemon Cheesecakes and serve