The Vegg Review & Vegan Mini Eggnog Cheesecake

During Vegan MoFo, The Vegg were kind enough to offer all bloggers the chance to try their product for free! I jumped at the chance, since it wasn’t something I was familiar with, and a little parcel containing a packet of The Vegg and their accompanying cookbook, The Vegg Cookbook, landed on my doorstep. While this was sent from the US of A, it’s available in the UK via the Vegan Store online shop.

The Vegg

Helloooo shadow! After I had unwrapped the parcel and had a nosey through the cookbook, I felt a bit lost. I wasn’t too keen on making spherical egg yolks (no joke, if you really miss realistic eggs then this is the prodcut for you!) or anything of the sort, as I’m not the biggest fan of eggs in the first place, so after a lot of contemplation, reading my complimentary cookbook and looking at The Vegg, I picked a few recipes and got going. I made mayonnaise, lemon curd and scrambled tofu, all of which were superb. While I felt that the tofu kind of swallowed the eggy taste, the addition of this clever powder definitely improved the texture a lot, and the result looks far more realistic than any tofu scramble I’ve ever had. I’m not posting pictures though, because I either didn’t take any or they don’t do the product any justice.

These recipes gave me a feel for the vegan egg yolk (I can’t get over it and keep repeating ‘vegan eggs’ in my head), and I feel more confident in experimenting and developing my own recipes now. I’m hoping to combine this product’s magic with Miyoko Schinner’s Flaxseed Meringue to recreate the Hummingbird Bakery’s Cinnamon & Custard tart, and I’m also working on veganising one of my Grandmother’s christmas cookie recipes, which features and chocolate-nut ‘biscuit’ topped with whipped and sweetened egg yolk and baked to crispiness. Sounds weird? If I’m successful I’ll post a recipe and you can try for yourself!

To conclude the review and move on with the recipe, I would say The Vegg takes a bit of getting used to (especially the smell, very eggy), but the results are definitely worth it. Especially if you’re struggling without eggs I think this is the ideal solution for you. Just remember you have to mix the powder & water in a blender, doing it by hand doesn’t work!

Eggnog Cheesecake

Now, the fun part. Again, I fell back on Miyoko Schinner and her Raspberry Swirl Cheesecake, which she published in Artisan Vegan Cheese, to make sure I got the proportions right. However, I changed the recipe so much that I though it would be okay to post my version here. I also used her cashew cream cheese as my cheese of choice, but I would assume that any shop-bought cream cheese might work, although I bet it wouldn’t be as nice ;-). Lastly, my vegan eggnog of choice was, of course, made with The Vegg, anything else would defy the purpose of this post. I used Vegan Machine‘s recipe, which is so amazing it was published in the Vegg-specific cookbook I mentioned earlier. I made half a recipe, which gave me enough for my mini-cheesecake and a frothy mug to drink while I was baking. I highly recommend it. Of course, you could use pre-made vegan nog or another liquid altogether, that’s entirely up to you.

Vegan Eggnog Cheesecake in Waterbath

This recipe makes 1 4″ cake, which feeds two or three (let’s be realistic, it feeds 1-2). For more, double, triple, quadruple, do what you will with all the ingredients.

Ingredients

4 Gingernut biscuits, crushed
1 scant tablespoon margarine, melted
1/2 cup vegan cream cheese
1/2 cup veggnog
1/8 cup sugar
1 tablespoon cornflour
1 tablespoon egg replacer
1 pinch cinnamon
1 dash nutmeg
1/2 teaspoon vanilla

Method

Mix your gingernuts with the margarine and press into the bottom of a greased 4″ springform/loose-based tin (I use Lakeland PushPans).
Throw all the remaining ingredients into you blender or a bowl if you’re using an immersion blender and, well, blend. Pour on top of the prepared crust. Place your tin in a bain marie (if you’re not using a PushPan make sure to wrap your tin in foil to avoid leakage) and bake at 175°C for about 30 minutes, checking frequently. The cheesecake is done when it is brown and puffy, but still wobbly. Yes, I know that’s a great description, I don’t know how else to describe it. Leave to cool, refrigerate until chilled and enjoy!

Vegan Eggnog CheesecakeI have endless amounts of cream cheese left, anyone have a clue what to do with it?

 

Disclaimer: While The Vegg was sent to me free of charge for testing purposes, I never have and never will falsify my opinion on this blog. I aim to always provide a 100% honest and trustworthy review and hope my opinions are of use to you.

Leave a Reply