Discover the magic of Mö Foods
Mö Foods is a pioneer in the world of plant-based alternatives to cheese, offering a delightful range of oat-based alternatives that cater to those seeking dairy-free options. Our commitment to using only the finest Finnish oats ensures that every product is crafted with care and quality. This dedication to excellence is evident in our innovative offerings, such as the Mö Dreamy, a versatile cream cheese alternative that has become a favourite among vegans.
Our products are not just about providing alternatives; they are about creating experiences. Our oat-based products are available in well-stocked stores across the country, making it easy for you to explore the magic of Mö Foods in your own kitchen.
Why choose vegan cheesecake?
Vegan cheesecake is a delightful twist on the traditional dessert, offering a creamy and indulgent experience without the use of dairy. For those who are lactose intolerant or following a plant-based diet, vegan cheesecake provides a delicious alternative that doesn't compromise on taste or texture. It's a perfect choice for anyone looking to enjoy a dessert that aligns with their dietary preferences.
Essential ingredients for the perfect vegan cheesecake
Creating the perfect vegan cheesecake requires a few key ingredients that ensure a creamy texture and rich flavour. Mö Dreamy, our cream cheese alternative, is a must-have for any vegan cheesecake recipe. Its smooth consistency and subtle taste make it an ideal base for your dessert.
Here's a simple recipe to create a delicious Passion Fruit Dreamy Cheesecake using Mö Dreamy:
Base: Crush 110g of oat biscuits and mix with 50g of melted margarine. Press the mixture into the base of a springform pan lined with baking paper. Chill in the fridge.
Filling: Whip 2dl of plant-based whipping cream until stiff. Add 1 tub of Mö Dreamy, 1dl of sugar, and 1 teaspoon of vanilla extract. Mix until smooth.
In a small saucepan, combine 2 tablespoons of lemon juice, less than 1dl of passion fruit juice (from 5-7 fruits), and 1 packet of vegegel. Heat until the mixture thickens and clears. Gradually mix into the cream cheese mixture.
Pour the filling over the base and smooth the top. Refrigerate for at least four hours, preferably overnight.
Topping: In a saucepan, combine the pulp of 5 passion fruits with 1 tablespoon of sugar. Mix 1 tablespoon of water with ½ teaspoon of cornstarch and add to the saucepan. Heat until the topping thickens. Cool before spreading over the cheesecake.