Dairy Free is the New Black: Passionfruit + Lime Cheesecake

Some trends we're a fan of, some we're not. The burger trend of 2013, not a fan. Flares trying to make a comeback, also not a fan. But dairy free being the new in-thing, this one we can totally get behind. 

Because let's face it, dairy has totally had it's moment. With second-hand antibiotics, hormones and steroids and low quality, mass produced products, it's fair to say the dairy industry isn't doing too well. Pair that with the fact that people are starting to realise the incredible things that can be made from plant based ingredients, and it's clear to see why so many people are jumping on the band wagon, and so they should - we have room for everyone after all. 

So let's celebrate all things dairy-free. Why we do it, how we do it, and the other best companies doing it. 


Among all the harmful side affects of dairy to your health (high cholesterol, hard hitting on the digestive system, and high acidity levels in the body), one of our favourite reasons in the room for creativity in recipes once it's gone. Achieving creamy dressings, gooey centres and indulgent textures may be a walk in the park with butter and cream, but take these away and it's time to get inventive. Our favourite alternatives? Forget soy replacements and try these instead. 

- Cashews are queen. Soaked overnight, they can be blended into a deliciously creamy pasts, perfect for spreads, icings and desserts. 

- Need mylk? We use almonds, soaked overnight, blended with water. 

- Coconut milk and coconut cream are the key to creamy porridge and salad dressings. 

- Tahini is also a staple for salad dressings - creamy and indulgent without the dairy. 

- For the adventurous: whipped tofu is great in buttercream and desserts. 


Because, like flares, life without cheesecake isn't something we're a fan of. And thanks to our wonderful chef, Grace, we have the answer - sweetened only with fruit, made from 100% natural ingredients. 



- 1 cup almonds
- 1 cup brazil nuts
- 1 cup walnuts
- 1 cup desiccated coconut
- 2 tbsp coconut sugar (optional)
- 100g coconut oil, melted
- pinch of salt 

1. Blitz all the nuts in a food processor until fine
2. Mix in the desiccated coconut and coconut sugar
3. Rub in the coconut oil in with fingers
4. Line a baking tray with parchment paper, spread the mixture on the tray and bake for 10-15mins, until golden brown
5. Leave to cool whilst making the filling 


- 1 1/2 cups cashews (soaked overnight)
- 2 ripe avocados
- 1 cup coconut oil
- juice and zest of 5 limes
- jucie and zest of 5 lemons
- 4 passion fruits 

1. Melt the cup of coconut oil then add all the ingredients except the passionfruit to a food processor  
2. Blitz until smooth 


These can be made as either individual portions or a larger cheesecake. For pots, use individual ramekins, or for a larger cheesecake, use a loose-sided baking tin. 

1. Evenly add the base to the bottom and press down until firm and an even layer  
2. Add the filling to the top and smooth down until even  
3. Finally, add the pulp of half a passionfruit to the top of each cheesecake if individual, or over the whole cheesecake if making one large cheesecake.  
4. Leave in the fridge to chill and thicken before serving. 


Nothing excites us more than finding a new free-from product, and over the past few years we've definitely tried our fair share. Here's the best of the bunch: 

For dairy-free milk: PLENISH Almond M*lk

The cleanest almond milk, with the highest percentage of almonds. No sugars, no fillers and seriously enviable packaging. 

For dairy-free yoghurt: COYO Coconut Yoghurt

Life without coyo is a sad life indeed. A staple in our fridges, products and daily diet, with the new salted caramel flavour bordering on addictive. We use coyo in both our carrot cake bircher pot and our acai detox pot. 

For dairy-free ice-cream: Nobó Dairy Free Icecream

We've tried our fair share of dairy-free ice-cream, and nobu by far beats the bunch, in flavour options (irish salted caramel, we're looking at you), texture and ingredients list (including avocado and absolutely no strange sweeteners). Hats off to you, Nobu. 

For dairy-free cheese: Gozo Deli Casheeze 

We found these guys in Planet Organic recently, and we're already hooked, especially the basil pesto casheeze. Incredible on bread, in dressings, with carrot sticks, straight from the jar whilst still stood next to the fridge... 

For dairy-free cream: Oatly Organic Creamy Oat

On porridge, with crumble, with cake... sometimes you just need cream. And this one wins for us every time. 

For dairy-free chocolate: Loving Earth

Dairy-free chocolate is pretty easy to come by now, but dairy free chocolate that a). doesn't have cane sugar in, and b). tastes even better, creamier and more delicious than any other chocolate we've tasted, isn't the easiest to find. Luckily, after years of instagram pining, Loving Earth is now available in the UK.