As many of you know, I love to experiment in the kitchen. It’s my R&D lab. A few years ago, I set out in search of a cheesecake recipe that was affordable and relatively easy to make. Since I have difficulty digesting dairy products, I searched for vegan recipes. Many of them called for expensive ingredients such as organic vegan cream cheese or cashews. I wanted a cheesecake that was high in protein and affordable, and, of course, tasty. I experimented with many combinations of ingredients, from cashews to tempeh to tofu, until I developed a basic recipe that can be adapted according to taste, flavours, and seasonal ingredients.
Vegan Cheesecakes
