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Here is a recipe for an amazing tasting vegan strawberry cheese cake. Its a baked New York style cheese cake that no one will believe is NOT made from dairy cheese. A video of how to make is show on our Facebook page and a picture on our Instagram page:


100g rolled oats

100g plain flour

100g melted coconut oil, melted - use refined coconut oil unless you want your cheese cake to taste of coconuts

50g soymilk or other vegan milk

Mix base ingredients together. Spread on 23cm cheese cake tin and press down until even. Bake at 180 degrees for 20 minutes.

Cheese cake:

450g Edale vegan cheese

200g sugar

150g refined coconut oil, melted

200g soymilk or other vegan milk

50g plain flour

2 teaspoons vanilla essence

Mix ingredients together until smooth. Pour onto cooked cheese cake base. Bake at 180 degrees for 45 minutes. Leave in oven to cool.


80g refined coconut oil, melted

120g soymilk or other vegan milk

40g sugar

1/4 teaspoon agar agar

8 strawberries

100g strawberry jam

2 tablespoons (40ml) water

Mix coconut oil, soymilk and sugar together. Add agar agar to two tablespoons of cold water, mix and then heat in microwave until dissolved and the liquid is thick. Add to the soymilk and coconut oil mix, and beat. Refrigerate until completely cold then beat again until thick and creamy. Chop up strawberries. In a small bowl mix the strawberry jam with 2 tablespoons of water until smooth.

Assemble the cake:

When everything is completely cold, take cheese cake out of tin and place on serving plate. Spread vegan cream topping evenly over the top. Scatter strawberry pieces and the spoon on runny jam and spread over the strawberries to give the top of beautiful sheen. Chill until serving. Serves 10 to 20 people, depending upon how big you make the slices.