Hello there!!!
It’s a little later than usual but here I am. How are you?
Life has been busy but in a really good way. The weather is still nice but slowly the first stirrings of autumn are upon us and my creative juices are really flowing! I’m working on so many different things that it can be difficult to find time to share my vegan love with you all.
Today’s vegan recipe isn’t really a recipe because holy moly was this recipe a lot! Like…a lot, a lot.
Are you scared yet?
Don’t be. Well, I mean be a little scared because this ain’t an easy recipe but I promise you that it is so damn good you’ll forget how much work it required.
As you know I don’t eat very many sweets but my partner has the biggest sweet tooth ever and I really do like the challenge of making desserts. It’s weird, I know, but maybe I just want to prove to myself that I actually am a chemistry rockstar! Or, more likely, I just like seeing the look in my hubs’ face when he bites into one of my desserts.
This one, though? He shared it to me from social media with a bunch of little blushing, pouty faces as he asked if I thought I could make it. And since it came about 5 days before our anniversary, I declared that 21 was the vegan cheesecake year and I gathered all the ingredients.
As I said, the recipe is elaborate and I’m not going to list all the ingredients here. Also, this isn’t my recipe and I only made a few variations so I’m happy to send you straight to the source; Plantifully Based Blog .
Recipe Changes:
I did make a few changes to the recipe out of necessity and the biggest was the silken tofu. The Korean store in town didn’t have it and neither did CarreFour so I improvised with plain, firm tofu. I rinsed it with cold water and broke it up before adding it to the blender with the vegan cream cheese and it got super smooth, like I am so impressed with how smooth it was!
I also used confectioner’s sugar in the cream cheese mixture instead of granulated sugar and it turned out really well, no sugar crystals crunching my teeth.
But that’s it. Otherwise I followed the recipe to the letter and it was a whole ordeal, which turned out to be a really good thing because it helped me get out of a storyline I was stuck in so…yay!
How Was It?
Delicious. It was so absolutely delicious that I I only had one piece that was about 40 grams. It was the kind of good that you just know you’ll go back for another piece, or maybe that’s my old overweight self still in there. I don’t know, either way it was stupidly good so let’s just leave it at that.
I recommend it. It’s worth the effort and if you’re looking for a dessert to take to a dinner party, this is the recipe.
Ugly Delicious
Mine tasted really good but as you can see it didn’t look the greatest and I’m okay with that. I just wanted you to know that I know. 🙂
I know, I know, it doesn’t look that great but imagine if an apple crumble sat on top of a creamy vegan cheesecake and that’s what this lovely vegan dessert is. If you try it out, hit me up on social media and let me know!
The Spicy Spatula 
Whatcha think?