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:
Full flavored, refreshing, cooling, with just the right consistency. There are so many reasons to be obsessed with a good lemon curd, especially when it is so super easy to make, vegan (read: no cholesterol!), raw and gluten-free. This is now the 3rd version of the recipe and the best yet.
A good way to incorporate that lemon goodness into desserts and alongside fruits is to make a lemon curd. I also (nearly) freeze the lemon curd in small containers and just enjoy it like ice cream. Another good use is to spread it over a healthy cake like this as a frosting. Or use it as a tart filling with these mini granola cup tart crusts as in the picture. My point is, it is really versatile. Here is the recipe:
Farmers’ markets’ fruits are best enjoyed fresh, before they ever make it into the fridge and start losing their flavors. And I prefer not cooking berries unless I am making a jam. So this vegan raw berry tart recipe (from This Rawsome Vegan Life, everything she does is awesome) came in to solve my age old dilemma of fresh fruit vs. fruit dessert. It tasted unbelievable. At least for my part, I didn’t believe it. I have to taste it again. And the best part is that I didn’t have to feel guilt while enjoying it with my cup of tea.