Vegan Freakshake and Cheesecake

Easzy Peazy Vegan Cheezy

This week I worked with Nathan from Prince Bartending, who was inspired by a Blueberry Vegan Cheesecake I made recently. The recipe for which comes from the Vegan Hippo Café in London. In essence, this is a 3 way collaboration to make delicious vegan snacks for you all! Watch the videos below to make your Blueberry Vegan Cheesecake, and then use a slice for your Eazy Peazy Vegan Cheezy Freakshake! 

Cheesecake Ingredients

2 cups/300g Cashew Nuts (soaked in water for 2-3 hours OR overnight)

200g frozen blueberries

4-5 tbsp agave syrup

2-3 tbsp coconut oil 

2 tbsp lemon juice



Cheesecake Method

Put the cashews into a food processor or blender, blitz until smooth. Add your frozen Blueberries, blitz again. Add the Agave, coconut oil and Lemon juice and blend until smooth. There will be some texture from the nuts. Take out 2 tbsp of the mixture if you are making a freakshake after.

To make the base, take 300g of gluten free vegan digestive biscuits (or any kind of vegan biscuit) and crush to breadcrumbs in a freezer bag. Add 2-3 tbsp of vegan butter and mix this in by hand until combined. Press this into the base of a lined 23cm cake tin. 

Pour your cashew blueberry mix on top, smooth it down and pop into the fridge for 2-3 hours/overnight. 

Take out of the tin, decorate with some fresh blueberries, slice and serve! 

Freakshake Ingredients

50ml Bourbon

12.5ml Blueberry syrup/puree

Touch of agave

1 tbsp spoon peanut butter

50ml coconut milk

3/4 scoops alpro vanilla ice cream

1tbsp Blueberry Vegan Cheesecake mixture 


Alpro coconut milk based cream (If you do not have access to a fancy aerosol spray can, you can use any vegan spray cream)

Crumbled biscuits

2 wafers with cheesecake mix batter in the middle (kept in fridge for 30 mins) 

Slice of vegan cheesecake

Freakshake Method

Put Bourbon, Blueberry Pureé, agave, peanut butter, coconut milk, Vegan Vanilla icecream, and the tbsp cheesecake mix into a blender. Blitz it up. 

Take a fancy milkshake glass and pour blueberry syrup/pureé down the sides for effect, pour in your freakshake. 

Top with Garnishes however you desire! 

Stick a straw in and Ta Da! You are done. 

See you soon



Gin and Tonic Vegan Cupcakes

Sweet, spongey and boozy

This week I was leafing through my friends copy of Vegan Cupcakes, Take Over the World (available in places that sell books) and I decided I wanted to create a Gin and Tonic version of their vanilla cupcake. So after borrowing the book (I promise I'll give it back Alison), I set to the recipe. Below is the deliciously sweet and dry and crisp and boozy flavoured recipe for these vegan cupcakes. YUM! 



150g Vegetable Shortening

200g Vegan Butter

600g Icing Sugar (split into two)



Lime (juice from your zested lime)


Hardware + extras

Piping bag, Nozzle (star preferable), cupcake cases (16)

Food colouring (optional)


250ml of soy milk  

1 tsp of Apple Cider Vinegar

350g plain flour 

2tbsp corn flour 

1/2 tsp baking powder

1/2 tsp baking soda

80ml of rapeseed/canola oil

180g of caster sugar



1 Lime (zest, keep the lime)


First, I would like to thank the writers of Vegan Cupcakes Take Over the World, which the cupcake has been adapted from. The book is available wherever you buy baking books! 

Lets get started, Stick your oven onto 175ºC/350ºF 

In a separate jug, take 250ml of soy milk and add 1 tsp of Apple Cider Vinegar. Leave that to the side for a bit to curdle. YUM! 

In a bowl, mix 350g plain flour, 2tbsp corn flour, 1/2 tsp baking powder and 1/2 tsp baking soda. 


In another bowl, pour in your curdled soy milk, then add 80ml of rapeseed/canola oil and finally add 180g of caster sugar. Mix this well, it should be a bit foamy. 


To this mixture, you now need to add your gin. 2-4 tbsp will do. Then add 2tbsp of tonic, mix together, then pour into your dry ingredients. Stir until the consistency is like a syrup. Finally add the Zest of one lime. 


Scoop into cupcake cases using an ice-cream scoop, and pop into the oven for around 20 minutes. Take out and leave to cool. This should make around 15-16 cupcakes. 


Once cooled you will want to decorate, and again, using Vegan Cupcakes Take Over the World as a base, here is my Gin and Tonic Butteries Buttercream recipe. 


In a bowl, mix 150g of vegetable shortening with 200g of vegan butter. Add 300g of icing sugar and blend in. Then add 2-4 tbsp of gin, 2 tbsp of tonic and the juice of your lime you took the zest of before. Blend together with another 300g of icing sugar and you are ready. 

For added excitement, I have made stripes up the inside of my piping bag to create a fun effect. Its up to you if you wish to do this, and whatever nozzle type you want to use is up to you as well. I chose a star shape because thats the first one I saw in my box of random stuff. Pipe onto your cupcakes and VOILA! You are done. 

Now these bad boys have a gorgeous spongey texture and the dry bite of a gin and tonic drink. Don’t be discouraged though, they are plenty sweet. 

Eat, drink and be merry, 

Thank you, 

See you soon x