This is literally a merger of my best vanilla cream and caramel recipes into one deceptively easy plant-based cheesecake. No cooking involved, only mixing and pouring things, and that final satisfying step of swirling the caramel into vanilla filling. With no refined sugars, and a wholesome set of ingredients, you can feel good about serving this to loved ones. Also, it can keep in the freezer for a long time so you can stock up on your new favorite dessert 😉 The recipe is below:
I am definitely a tea person, and of all the varieties, matcha has a special place in my heart. One reason, of course, is that it is super high in anti-oxidants. Actually it is much more potent than regular green tea. But another, perhaps more important, reason is it’s smooth and delicious flavor. Lastly, that pretty vibrant green definitely needs a mention. This all makes it a great ingredient, not only for drinks, but for desserts!
Merging my love of the matcha tea with that of vegan cheesecakes, I set out to make this vanilla matcha zebra cheesecake. I used the Carrington Farms Matcha Tea Powder and I couldn’t be happier with the result (as expected with my experience with other Carrington Farms products so far). The dessert turned out creamy but light, absolutely delicious and flavorful, and very pretty 🙂
See below for the full recipe and a video description of the zebra layering.
A vegan cheesecake with three layers made of chocolate, coffee and vanilla flavored fillings, an oreo crust and a caramel sauce topping! This cake merges so many of my favorite flavors and the caramel sauce is the best I came up with so far.
This is made for a very special occasion as it is my love’s birthday today, so I am totally OK spending some extra time in the kitchen and allowing some indulgences like the oreo crust 🙂 There is still no baking, and it is still a very easy recipe for such an amazing treat, but there is still some prep and repeated trips to the freezer. The full recipe is below:
Two layer vanilla and date caramel cheesecake with a chocolate topping, kind of an explosive combination of my recent dessert experiments. This is insanely delicious, but an even more interesting feature is the super convincing cheesecake texture while keeping things all vegan 🙂 The recipe doesn’t use any exotic ingredients, doesn’t involve any cooking, and it is really simple. It can be stored in the freezer and can be enjoyed right out without the need to thaw.
[Guest Post by Jade Woodd of Three Silver Spoons. Also on insta @panaceas_pantry]
Winter is a beautiful thing. Throughout this wonderful season, I adore watching the colours shift in nature, the greens brighten to a burning red, the flower beds explode with colour or lay dormant with autumn fall. I dare say winter is perhaps my favourite of all the seasons, at not least of all because i’m inclined to eat more generously.