Frozen Blueberry Cheesecake

Ok, so it’s fairly obvious from my blog recipes that I’m more of a fan of savoury foods than I am sweet, I put that down to me being sweet enough hehe! But that’s not to say that I don’t enjoy the odd sweet treat, it’s just that savoury foods often lend themselves to more possibilities of veganizing my favourite dishes. At least I had thought so until I tried a couple of sweet recipes.

This frozen blueberry cheesecake not only looks really pretty but the creamy soft texture of the cashew cheese and the crunchy, nutty base creates a real party of flavour and texture in the mouth. It’s also super easy to make, if you have a high-speed blender.


What you’ll need for the base: (makes two mini cakes)

  • 11/4 cup of almonds or nuts of your choice
  • 10 medjool dates soaked and softened in warm water.
  • A pinch of salt to taste

What you’ll need for the cream topping: (makes two mini cakes)

  • 2 cups of cashews, soaked overnight
  • 1 teaspoon of vanilla extract
  • 8 tablespoons of melted coconut oil
  • 5 tablespoons of maple syrup (or sweetener of your choice, you can add more to taste too)
  • 5 tablespoons of nut milk (you make need a little more or less)
  • 3/4 cup of blueberries
  • Frozen blueberries for decoration


Method for the base:

  1. Place the almonds in a bag and give them a little bashing with a rolling-pin. I find it takes a lot of pressure off the blender if the nuts have been ground down a little before hand. Add the nuts, dates and a pinch of salt to the blender. Pulse until the mix holds together like a dough. I personally prefer a rough texture so I didn’t blend for too long.
  2. Place some parchment paper in the base of a spring form tin and press in half of the base mix (it makes two mini cakes). Place in the freezer for about 30 minutes.

Method for the cheese topping:

  1. Add all of the cheese ingredients to a blender and mix on high power until smooth. You may need to add a little extra milk to the mix if you find that it is too thick. It should be a similar consistency to a thick yogurt.
  2. Remove the tin from the freezer and add half of the mix on top. Slice some frozen blueberries and place them around the edges. Fill the spring form tin up to the top and place in the freezer for at least two hours. Remove half an hour before serving.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx


Creamy, Cheesy Leeks on Toast

Weekends are for enjoying and starting off a Saturday morning with a delicious brunch and a hot coffee is my kinda enjoyment. A slice or two of toast topped with this recipe is more than enough to keep you going until the late afternoon.

What you’ll need: (serves 2-4)

  • I large leek, cleaned and thinly sliced
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of thyme leaves, finely chopped
  • 2 slices of vegan cheese, diced
  • 1/2 cup of soy cream
  • salt and pepper for seasoning



  1. Heat the oil in a pan and add the leeks, separating the strips as you let them fall into the pan. Reduce to a low heat and simmer, stirring regularly. Cook until tender.
  2. Add the thyme and cream and cook for a couple more minutes. Season well with salt and pepper, stir well.
  3. Remove from the heat and stir in the cheese. Let it melt through.
  4. Serve on some toasted bread with some tea or coffee.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them ,

Tanya x

Aubergine and Whole Cherry Tomato, Gnocchi Bake

Whole cherry tomatoes, what a magical burst of flavour these guys add to any dish. Gnocchi can sometimes be dry so the cherry toms complement them so well. This is a truly scrumptious, cheesy dish and it goes down so well with the kids. When I make it for me, I add a generous sprinkle of chilly flakes for a kick!

What you’ll need: (serves 4-6)

  • I large onion, finely chopped
  • 2 medium aubergines, cleaned and cut into bite size chunks
  • About 4 cherry tomatoes per person
  • 500g packet of gnocchi
  • 2 cans of chopped tomatoes
  • 1/2 block of vegan cheese from Violife, cut into 1cms cubes
  • 1 teaspoon of dried oregano
  • 3 tablespoons of olive oil
  • 1 red chilli, chopped or a teaspoon of chilli flakes
  • 1 tablespoon of tamari
  • salt and pepper to taste

*** You can add some sugar to the tomato sauce if you prefer it less sharp. I’m trying to cut out sugar so I haven’t added it into this dish.



  1. Preheat the oven to 180°C.
  2. Add two tablespoons of the oil to a large baking tray and heat before adding the aubergine. Toss the aubergine making sure it’s well coated in the oil and bake for about 30mins. Then add in the tomatoes and bake for a further 10mins.
  3. Add the remaining tablespoon of oil to a large pan and add the onions. Cook on a low heat until the onions are soft and translucent, about 15mins.
  4. Add the chilli and oregano to the onions and stir well, then add the tinned tomatoes. Simmer for about 5mins.
  5. Bring a large pot of salted water to the boil and cook the gnocchi according to the packet instructions. Drain and hold back 1/4 cup of the cooking liquid. Use this liquid to rinse out the tomato cans into the tomato pot. Add the gnocchi to the pot.
  6. When the aubergine is cooked gently add the mix to the sauce, making sure not to break up the cherry tomatoes.
  7. Gently spoon the mix into a large oven tray, adding cubes of the cheese as you layer up.
  8. Top the dish with a generous helping of cheese and some vegan parmesan. Place in the oven and bake for 10mins.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx