Vegan cheesecakes

Ingredients for 1 servings:

• 120 g margarine, e.g. Alsan
• 60 ml soy cream (soy cream cuisine), e.g. B. Soy Cuisine
• 80 g grated vegan cheese substitute, e.g. Wilmersburger
• 250 g flour
• 1 tsp salt
• 1 tsp paprika powder
• 1 pinch of curry powder
• ½ pack of baking powder
• Soy milk (soy drink)
• some poppy seeds, sesame, caraway seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Cheese pastries imitated

Gently heat the margarine, soy sauce, and grated cheese, stirring constantly until smooth. Combine the salt, baking powder, paprika, curry powder, and flour in a bowl. Stir in the fat mixture and knead thoroughly. Chill the dough for 2 hours. Roll out the dough and cut out cookies. Place them on a baking sheet lined with baking paper, brush with the soy milk, and sprinkle with poppy seeds, caraway seeds, and sesame seeds. Bake the cheesecakes at 180°C for about 15 minutes.