One of the many things I hate about not having my Mum around anymore is that I can’t ask her for her recipes. I have her precious recipe binder which I keep safe, but for some reason none of my favourite dishes that she used to make are in there – which means they were probably her own creations & will be locked in that talented head of hers for eternity. So the only way for me to bring her food back to life is by way of memories…. This recipe is based on one she used to make quite often as a light dessert after our weekly family dinners, and I have been desperate to duplicate it, but it hasn’t been easy! Vegan Yoghurt isn’t always the tastiest of products, so I decided to add some Cream Cheese which turns it into a kind of unbaked Cheescake (I’ve been obsessed with using it in desserts lately), but I’ve also tried adding Silken Tofu instead which turned out alright, just not as good. If you can’t find Strawberry Yoghurt, you can use Plain, but bump up the amount of Strawberries to give it extra flavour. So here it is, after my 5th attempt I think I have finally managed to Veganize my Mum’s delicious fridge Tart!
1 cup crushed or crumbled Cookies (Use any kind you prefer, whirl in processor or blender to make crumbs eg: Digestives, Graham Crackers, GF cookies)
3 – 4 Tblsp. Coconut Oil or melted Vegan Butter
1/3 cup Water
1 1/4 tsp. Agar Agar powder
1 tub non-dairy Cream Cheese (I use Tofutti) or soft Silken Tofu
1 x 6oz Strawberry Yoghurt or Vanilla/Plain (I use Wildwood)
1 1/2 cups chopped, fresh Strawberries (add more if using plain Yoghurt)
juice of 1/2 Lemon
1/4 tsp. Stevia powder or Agave or Sugar
1/2 – 1 tsp. Vanilla Extract
Soy milk as needed to make mixture smooth
– In a processor or bowl, mix together Cookie Crumbs and Coconut Oil until combined. Press into a 9″/23cm pie pan or glass dish. Place in fridge until needed.
– Place Water and Agar Agar in a saucepan and allow to sit for a few minutes, then bring to a boil for 3-5 mins. until the Agar Agar has dissolved.
– Meanwhile, in a food processor or blender, combine Cream Cheese, Yoghurt, Strawberries, Lemon Juice, Stevia and Vanilla Extract until smooth. Once Agar Agar has dissolved, remove from heat and add to the Strawberry Yoghurt mixture. Blend until combined, adding Soymilk if needed for a better consistency. Taste, and adjust Sweetner & Extract as desired.
– Pour into prepared Crust, cover with Glad-wrap and refrigerate for 2-4 hours until set.
*For a bit of info on Agar Agar see my Black & Blue Berry Ice Cream recipe…