This recipe is easy peasy lemon squeezy!! Its unbelievably simple and uses just 3 ingredients!
Lemon posset is an impressive, delicious and elegant dessert. With a delightfully citrus creamy flavour – a tangy refreshing dessert that’s nice and light. You wouldn’t know it’s dairy free! As usual it’s a vegan plant based alternative all the family can enjoy as a sweet treat!
1 Lemon – juiced
Plant based Double Cream ((300ml))(We used Elmlea)
75 Caster Sugar ((75g)
Put the sugar & cream in a pan.
Add the juice of the lemon
Gently heat for 3 minutes (do not over boil) stir constantly
Turn the heat off and let the mixture cool down.
Put the mixture into ramekins.
Freeze for a few hours!
You can add fresh fruit or fruit coulis on top as well (optional)
A simple summery dessert!
I also made some simple lemon shortbread to accompany the lemon posset (optional) the crunch of the biscuit compliments the creamy mixture.
• 200g dairy-free butter
• 125g icing sugar
• 310g plain flour
• 1 tbsp corn flour mixed with 2 tbsp cold water
• 2 tsp vanilla extract
• 1 tbsp dairy-free milk.
1. Preheat the oven to 180°C and line two baking trays with baking paper.
2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in.Try and keep them all the same size.
6. Bake for approx 15 minutes until lightly golden. Leave to cool completely.
(I didn’t have a piping bag so I just used a couple of teaspoons)
This recipe was a real winner & so simple to make, tasted delicious. My son really likes it when I veganise a tradional recipe that’s one of his favourites. (Also one of the least vegan dishes you could think of!) The sauce was creamy & cheesey and perfect with the salty smoky chewy bites.
You can adapt and do with or without the mushrooms & the peas are something I like to add as they compliment the smoky ‘bacon’. Also I used to try to sneak vegetables into recipes – my son pointed out that I shouldn’t have to do that now as everything he eats is plant based anyway 😂
200 g mushrooms (optional)
50 g frozen peas (optional)
1 tbsp olive oil
150 g Vegan ‘bacon’ (we used Vivera plant bacon pieces)
2 tbsp nutritional yeast flakes
1 garlic clove crushed
1 tsp Garlic Salt
Salt & pepper to season
200 ml Vegan Double Cream (we used Elmlea)
Handful of Grated Vegan cheese (we used Violife)
200 g / 7 oz spaghetti
Cook the spaghetti- according to pack instructions.Heat the oil in a big frying pan.Add the crushed garlic & garlic salt. Stir and fry for a minute.Add the vegan bacon & sauté for 3 minutes.Add the frozen peas & fry for 2/3 minutes.Stir in the nutritional yeast flakes (this gives it the slightly eggy flavour.Add the plant vegan double cream & simmer & stir well for 2 / 3 minutes until it’s a consistency not too thin.Serve immediately over the spaghetti.Top with chopped Parsley & the grated vegan cheese. (We like the Violife as seems to melt better than other vegan cheese we’ve tried.
This was the best cake I ever made according to my boys.
It’s like a Bakewell tart but in a cake format. Really easy to make and nobody would guess its vegan. It’s everything good about cake – soft, fruity, moist, crumbly and deliciously nutty.
The ingredients are quite simple as all measure 150!
I made a couple of mistakes – we’d run out of baking paper, I was determined to make the cake anyway & was not gonna queue up at the shop! So I just greased the bottom of the tin with the veg spread. Then we were so excited about the cake I forgot to remove the bottom of the tin lol 😂 anyway the cake was still amazing it can’t not taste good!
150g vegetable spread
150g caster sugar
1tsp Baking powder
150g ground almonds
1tsp vanilla essence
150 ml warmed soy milk
1 /2 tablespoon Apple Cider Vinegar
2 tablespoons 7 up or sprite
3 tablespoons black cherry jam
150g fresh cherries, pitted and halved
100g flaked almonds
For the icing
50 g icing sugar
Juice 1/4 lemon
Preheat the oven to 180°C/fan 160°C/gas 4.
Base line a 23 cm (8½-9½in) spring clip cake tin with baking parchment.
Mix the warm milk in a bowl with the bicarbonate of soda, then add the apple cider vinegar. Beat all the ingredients together quickly. – The mixture becomes frothy & bubbly (will help the cake rise in place of eggs)
Fold the milk mixture into the batter.
Spoon half of the batter into the lined cake tin and smooth it over.
Dot the jam, a teaspoon at a time over the batter.
Scatter fresh cherries on top.
Drop spoonfuls of the remaining batter over the cherries to cover it.
Scatter the flaked almonds over the top and bake for 45-50 minutes until well-risen and golden brown.
Cherry almond cake bake (vegan dairy-free)
Leave to stand for five minutes in the tin then remove by running a knife around, unclip and slide the cake onto a wire
For the icing, mix the icing sugar and lemon in a bowl stirring until smooth and thick.
Drizzle over the cooked cake.
We had this whilst it was still warm with some vegan Whipped spray cream. It was equally nice chilled the next day with a nice cup of tea!
There’s some really good vegan plant based meat replacements. I wanted to do something a bit different as we often make spaghetti bolognese or lasagne & my boys have never like shepherds pie – in fact my son labelled my attempt as ‘Shepherds Cry!’
This was a nice alternative; crispy, sweet & savoury dish like a Chinese takeaway. Just Marinade the plant beef with the ginger & spices before frying.
200 g Plant based Minced Beef (there are lots of brands for this particular one we used Viv era)
2 cloves garlic, crushed
1 tablespoon finely grated ginger
1 teaspoon dry chilli flakes (or to taste)
3 tablespoons soy sauce
2 teaspoons Chinese 5 spice
Tablespoon lime juice
1 x Spring onion chopped
200 G – of your preferred Fresh Veg chopped (Peppers, Beansprouts, Baby Corn , carrots are nice )
2 tablespoons vegetable oil
Rice or noodles to serve
Mix the garlic, ginger, chilli flakes, Chinese five spice, soy sauce & lime with the plant beef and refrigerate for at least an hour.
Heat the vegetable oil in a wok or large frying pan.
Add the beef mixture and fry, stirring regularly until it gets very brown and crispy.
Add the spring onions & stir fry for a minute.
Add the fresh vegetables & fry for 3/4 minutes.
You may need to add some more tablespoons of soy sauce and water (it is meant to be crispy & not much sauce but you don’t want the mixture to be too dry.
Add a sprinkle of the coriander.
Serve with noodles or steamed rice. This would also be nice sprinkled over a salad.
I made these chocolate chip cookies in honour of National Biscuit Day yesterday -29th May with a donation to The National Guide Dogs for the blind – Virtual Tea-party.
These delicious cookies are so easy to bake & can be enjoyed by vegans & non vegans alike.
(Makes around 20)
250 G Flour
200g Margarine or vegan butter
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
100 g Brown sugar
100 g granulated sugar
1 teaspoon vanilla extract
1 tbsp Non-dairy milk
150 g Dark chocolate chips
Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.Tip the dairy-free margarine, sugars and vanilla extract into a mixing bowl Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth.Add the and soya milk and mix again.Mix in the chocolate chips.Chill in the fridge for a couple of hours (or the freezer if you can’t wait that long lol)Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between the cookies as they spread during cooking.Bake for about 10 minutes, or until golden brown.Remove from the oven and leave to cool on the baking trays.
These cook quickly – they will look underdone and liquidy but when they cool down they firm up.
This is a really nice recipe my son was impressed he said he fancied a Chinese takeaway but no need as i cooked it myself from scratch and took less than 30 mins. The perfect ‘Fakeaway’! It was everything you expect from this classic Chinese dish; crispy, tangy and sweet!
1 pack vegan chicken nuggets – Quorn or we used Linda McCartney Southern fried vegetarian chicken.
1 Tablespoon Vegetable oil.
1 large onion – peeled and chopped into large chunks
1 red pepper – chopped into 1 inch pieces
1 yellow or green pepper – chopped into 1 inch pieces
2 cloves of garlic – peeled and chopped
1 tsp minced or grated ginger
227 Can pineapple pieces – cut into chunks
(You can add additional vegetables if you like – I put in some chopped leek & Chinese cabbage – this is optional)
** optional sesame seeds**
Salt & pepper to season
Cooked white rice, to serve
Sweet & sour sauce
2 tbsp dark soy
3 tbsp vinegar (malt, white wine or apple cider vinegar are all ok)
3 tbsp tomato ketchup
2 tbsp soft brown sugar
1 tbsp cornflour mixed with 2 tbsp water, to thicken
Cook the Vegan ‘chicken’ according to instructions.
Heat the oil in a wok or large frying pan until very hot.
Add the onions, cook for 3 minutes, stirring until they start to soften.
Add the peppers and cook for another 2 minutes.
Onions & Peppers
Add the garlic and ginger and cook for another minute.
Add the soy sauce, Vinegar, ketchup, sugar & pineapple including some of the juice.
Bring to the boil, then turn down the heat and leave it on a low temperature so it’s just simmering.
Add the cornflour & water mixture this will thicken your sauce and give it a nice gloss, simmer for 2 minutes stirring through.
Transfer the cooked vegan chicken to the pan with the sauce and toss to coat. (I cut my vegan chicken into smaller pieces first)
If you have the sesame seeds (we didn’t) sprinkle over
We discovered that Biscoff biscuits are naturally vegan so I thought I would try to make a luscious dessert with them.
A simply delicious no bake Biscoff cheesecake with mandarin. Unbelievable that it’s dairy free – plant based & vegan.
I thought I would try mandarins to compliment with the caramel flavour of the biscoff, as well as have some fruit lol. An orange caramel delight.
The biscoff spread is also dairy free and amazing – it’s basically a creamy caramelly paste made from biscoff biscuits.
I had to adapt my recipe purely because the biscoff biscuits I bought – went missing as my teenagers had already eaten them before I started making the cake!! (I replaced the base with digestive biscuits)
Aldi actually do a good knock off – their caramelised biscuits I used for the topping.
Luckily enough I managed to rescue most of the jar of biscoff spread as they had started to spread it on their toast! (They never usually eat toast that’s how good the spread is!)
It’s hard to believe this delicious dessert is vegan & dairy free! It’s long been a family favourite and I’m happy to have ‘veganised’ it. It tastes just as good! Bananas, caramel, biscuit & cream it’s a winning combination!
225 g Biscuits (We used Ginger Biscuits which are naturally vegan depending on the brand – check the packaging but you can use plain digestives)
100g Vegetable spread
The Caramel filling
**Cheat** You can cheat like i did when I discovered Betty Crocker Salted Caramel Flavour Icing!! – naturally vegan & – ready to spread straight out of the container!!
Or make your own:
1 cup brown sugar
1/2 cup vegan spread
1/4 cup coconut milk
1 teaspoon vanilla extract (optional)
2 ripe bananas
150 ml Vegan Double Cream (Alpro)
2 tablespoons icing sugar
50 G Dark Chocolate
To make the base, butter and line loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs with a rolling pin or similar object.
Melt the vegetable spread.
Put the biscuit crumbs in a bowl and Mix thoroughly with the melted vegan butter until the crumbs are completely coated.
Tip them into the prepared tin and press firmly down into the base .
Chill in the fridge for 1 hr to set firmly.
For the caramel sauce – you can spread the Betty Crocker ready made icing over the base. Or:
Bring brown sugar, vegan butter, and coconut milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Wait for it to cool before spreading evenly over the biscuit base.
Slice & layer the banana over the caramel.
Whisk the vegan double cream & icing sugar until it’s a thick consistency.