This ingenious little number is something of a miracle worker. We’ve taken all the thick, creaminess of a cheesecake but we’ve done it without cheese. We’ve even done it without dairy.
How? Magic. Well, that and almond milk.
150g Mornflake Gluten-Free Oats
180ml almond milk
60ml + 2 tbsp dairy-free greek yoghurt
Juice of 1 lemon + 1 tbsp zest
1 ½ tbsp chia seeds
2-3 tsp maple syrup
1 tsp vanilla bean paste
120ml almond milk
1 tbsp maple syrup
½ tbsp lemon juice
1 tsp vanilla
Spring of fresh mint
Put the oats into a bowl along with the almond milk and Greek yoghurt. Add in the lemon, chia seeds, maple syrup and vanilla bean paste. Stir well, then refrigerate overnight.
To make the ‘cream cheese’, blend together the cashews, almond milk, lemon juice, maple syrup and vanilla, until smooth and creamy.
Divide the lemon oats between 3 small glasses or jars, then top each with 2 tbsp cream cheese, blueberries, lemon zest and mint.