This month, V for Life (VfL) shares the recipe guide to a mouth-watering Mango and Ginger Cheesecake (IDDSI level 2 mildly thick)

V for Life (VfL) was launched to ensure that people can maintain their veganism or vegetarianism (veg*nism) throughout their whole lives. The organisation support those living independently as well as those in care and their loved ones by providing services such as diet and healthy living advice, through to grants and a pen and phone-pal scheme. 

People rarely envision themselves needing care when they get older. Yet 410,000 people – about the population of Bristol – live in care homes in the UK today. Currently, veg*ns make up only a very small amount of these care homes’ residents, but the number is rising.

VfL is working across the UK to make sure that care establishments can cater well and ethically for older veg*ns. They seek to do this through our UK List, which details every organisation and care home that makes a special effort to cater for older vegans and vegetarians.

Despite the growing acceptance of veg*nism today, unfortunately there are still many cases where people in care have been served meat against their wishes. VfL wants veg*nism to be as respected as halal and kosher meal requirements – and this extends to the issue of dementia. If a Muslim or Jewish resident with dementia requested pork, usually there would be great reluctance to provide it. While veg*nism is not a religion, for many veg*ns it is the strongest belief they have.

Meeting the needs of a diverse range of older people is important to VfL. The company strives to be the first port of call for information, support and advice for older vegans, vegetarians, their families, friends, and a broad range of care caterers. 


50g/1¾oz ginger biscuits
250g/8¾oz silken tofu
½ tsp vanilla extract
75g/generous 2½oz puréed mango
100g/3½oz vegan cream cheese (Philadelphia Plant-Based works well)
50g/1¾oz soya cream
1 tbsp maple syrup or to taste

*Serves 4

*Preparation time: 10 minutes plus overnight to stand


  1. Place the biscuits into a blender in order to make a crumb mixture. Divide the crumb mixture into four separate individual serving dishes.
  2. Purée the tofu, vanilla extract, mango, cream cheese and soya cream together. Taste and add maple syrup to suit. 
  3. Pour the mixture into the serving dishes and place into the fridge overnight. This stage is important to allow the mixture to thicken  slightly but also to ensure the biscuits have become completely soft and moistened, because any dry crumb can be a choking hazard.
  4. Test before serving.