Dairy Free New York Egg Cream Food

EGG CREAM RECIPE

Steps:

• Gather the ingredients. Place a 12-ounce serving glass in the freezer to chill. You want the glass to be ice cold before making and serving an egg cream.
• Pour the cold milk into the chilled glass.
• Pour the seltzer into the glass until the white head reaches the top of the glass.
• Spoon the syrup into the glass and stir to combine. Serve with a straw.

DAIRY FREE NEW YORK EGG CREAM

Steps:

• 1. Stir the syrup and milk together briskly in a 12 oz. glass. Add the seltzer fill the glass. Stir once or twice, and serve immediately!
• 2. Variation: If you can't find non-dairy chocolate syrup, mix together 1 1/2 tsp. unsweetened cocoa (Dutch process is recommended) add one tbsp. sucanate or alternative sweetener of your choice. Add about 2 tbsp. of non-dairy milk to make a thick syrup.
• 3. For a richer drink, substitue unflavoured soy or coconut creamer to part of the milk.
• 4. Enjoy!

NEW YORK EGG CREAM

Steps:

• Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

DAIRY FREE CHEESECAKE

Steps:

• Preheat the oven to 320°F (160°C).
• Add the oreo cookies to the food processor and process into crumbs. Melt the vegan butter and then add to the processor and process again until all the crumbs are coated with the butter. Spray a 9-inch round pie dish* with non-stick spray and then press the cookie crumbs down into an even layer. Set aside while you prepare your filling.
• Take the can of chilled coconut cream from the fridge and open the can. Scoop the hardened cream that has risen to the top into your blender jug, leaving the watery part behind. Add the raw cashews and blend until smooth. If your blender is not powerful (like a Vitamix) then blend the coconut cream first, and then add the cashew nuts and blend them in. Set aside.
• Add the two tubs of dairy-free cream cheese to the bowl of your stand mixer, along with the caster sugar, cornstarch, salt, lemon juice and vanilla extract. Starting at slow speed gradually increase speed until everything is well mixed. Be careful not to overmix, it just needs to be mixed in, don't leave the mixer running.
• Add the coconut cream and cashew mix along with some lemon zest to the cream cheese mix and fold in.
• Pour the filling over the crust and smooth down.
• Bake for 60 minutes.
• After 60 minutes turn off the oven and crack open the oven door leaving the cheesecake in the oven to cool down slowly for an hour.
• When it's finished baking it will be a little jiggly in the middle, this is perfect.
• After cooling in the oven, move it to the counter and let it cool down to room temperature and then move it to the fridge until chilled through. It's ideal if you can leave it overnight.
• When it's completely chilled through and firmed up then add the crumb topping and serve!