Yep, these mixes function as both egg and gluten replacers. If you think about it, egg and gluten both provide structure in baking, and Czech firm Hraska have developed products that do a similar thing. The UK distributor Bearsted Foods sent us two of the mixes for review - the Flour Mix and the Batter Mix:
Another one from our #WMVF haul...vegan cheesecake from Shambhu's. We've been waiting a while to get our hands on these so we were glad to see them on the One Earth Shop's stall. There are three flavours available - mixed berry, choc orange and mint-choc chip. We picked up the mixed berry initially...intending to go back for the others:
We've finally got through those four blocks of nufu and here's what we made. Just like tofu, nufu is pretty versatile, but here's what you should know, if you're going to make it. Firstly, it tastes of peanuts.. this sounds obvious but it's a contrast with tofu which is pretty bland. It's also quite crumbly and delicate, a little like lopino (lupin tofu) if you've ever tried that. Lastly, it's also quite astringent and a little bitter, which probably comes from the double coagulators we used (nigari and gypsum). The bitterness can be offset with a touch of sugar and a pinch of salt.
Vegan lovers of cheesecake now have several sources of instant satisfaction. Food Heaven's non-dairy cheesecakes are co-branded with vegan ice cream favourite Swedish Glace. The frozen cheesecakes are stocked at Tesco as part of their welcome expansion of non-dairy foods. The packaging and branding are certainly better than the similar Mamma Cucina cheesecakes, but is the product good enough to replace your favourite cheesecake recipe?