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Create an Easter feast for the family that’s full of colour and flavour

White chocolate and caramel cheesecake

By Holly Jade from The Little Blog of Vegan


Serves 10 | Prep 20 mins plus soaking and freezing | Cook none | Calories 477 (per serving)


200g (7oz) vegan cookies – I use vegan digestives

60g (2oz) dairy-free butter, melted

1 tbsp coconut oil, melted


200g (7oz) cashew nuts, soaked overnight in water, drained

150g (5¼oz) coconut cream (cream only)

75g (2¾oz) coconut oil, melted

2 tsp vanilla extract

150g (5¼oz) vegan white chocolate, melted

1 tbsp vegan caramel sauce

2 tbsp water


dairy-free white chocolate

caramel sauce

1 For the base, line a medium sized cake tin with greaseproof paper.

2 Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

3 Melt the butter and coconut oil.

4 In a bowl, add in the crushed cookies and pour over the melted butter and coconut oil and mix until like wet sand.

5 Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.

6 Place into the freezer whilst you make the filling.

7 For the filling, drain the cashew nuts and place them into a food processor/blender along with the coconut cream, melted coconut oil, vanilla extract, melted white chocolate, caramel sauce and water.

8 Whizz up on high for around 5 minutes until smooth. Add more water if needed.

9 Pour the filling onto the base, level with a spoon or offset spatula and pop back into the freezer to set. Allow the cheesecake to set fully, this will take around 2-4 hours – I leave mine to set overnight.

10 Store in a sealed container in the freezer and defrost fully before serving.

11 I served my cheesecake with a drizzle of my caramel sauce and a sprinkling of grated dairy-free white chocolate.

Orange hot cross buns

By Holly Jade from The Little Blog of Vegan


Makes about 12 | Prep 30 mins plus proving | Cook 20 mins | Calories 234 (per bun)

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About Vegan Food & Living Magazine

Easter is nearly upon us so it's time to take your vegan treat making skills to the next level with our delicious Easter recipes. With everything from filled Easter eggs to pineapple hot cross buns you'll find something to tempt even the fussiest eater. Also this issue we show you how to taste chocolate properly, cook delicious midweek meals in under 15 minutes, cook up a vegan gourmet feast, and truly pimp your burgers. Also this issue we have a free magazine packed with Gaz Oakley of Avant Garde Vegan's recipes from his new book Vegan 100. Give them a try today!