Ingredients
For the cheesecake:
1 pack of Cauldron Organic Tofu Block
250g vegan ginger biscuits
70g coconut oil, melted
½ tsp vanilla extract
100g vegan cream cheese
160ml coconut cream
1 tsp agar agar
50g caster sugar
60g stem ginger in syrup, drained (reserve 60ml of the syrup) and chopped
For the gingerbread men:
120g plain flour
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp baking powder
30g vegan margarine
45g soft light brown sugar
2 tbsp vegetable oil
2 tbsp golden syrup
White writing icing and edible decorations (optional)
For the ginger syrup:
60ml stem ginger syrup
20 g dark brown soft sugar