Creamy Vegan Cheesecake? YES! Count me in! My #1 all-time favorite cake has been reevaluated and improved – for all the beautiful souls craving some real cheesecake goodness. Let’s be honest, raw cheesecakes are fine and delicious on their own but they’re miles away from the experience you get when taking a bite of that creamy baked cheesecake! While my Baked Cheesecake recipe is coming pretty close to that experience, it just can’t compare to this one. This Creamy Vegan Cheesecake is everything you wish for and more (not exaggerated here)!
Trust my word – as a compassionate cheesecake lover! If you’re looking for the real deal, but vegan and healthier, without refined sugars, look no more and immediately try this creamy vegan cheesecake! You can thank me later…
I’m a bit late in posting for the month of Av which includes the day of mourning, Tisha b’Av, and Tu b’Av, often called the Jewish Valentines Day. The dichotomous holidays take us through a range of emotions from sadness and sorrow moving towards comfort and joy, as we start to prepare for the high holidays. In fact the month is often called Menachem Av, which means comforter or consoler. Literally, as we move through the day of Tisha b’Av, we gradually move to a more hopeful emotional state and towards one of more comfort. We go from sitting on the floor, as is customary with mourners to sitting in chairs. Emotionally, despite the pain of Tisha b’Av, we also have hope. In Judaism, because of our history we always carry narrative of pain and sorrow but are never defeated by it and always look for redemption in even the darkest places. We are steadfast in our optimism.
Traditionally the final meal for the Tisha b’Av fast, one would eat an egg and bread dipped in ashes. Using the month’s themes of comfort and nourishment, I wanted to create a recipe that conveys them. I am visiting family in Chicago where fresh summer corn is readily available and delicious. I used the ingredients from the Angelic Organics CSA box, run by the famous Farmer John. I sprinkled a tiny bit of corn husk ash on each bowl of soup, as a reminder of the ash eaten before Tisha b’Av. The recipe is adapted from one I found on the Minimalist Baker.
Probably the most iconic of the Jewish cookies, rugelach is the cookie that most has us pressing our faces up against the glass at the local bakery. If you didn’t go to Hebrew school, definitely google the pronunciation! They are rich and buttery, a little tangy from yogurt, nutty, sweet and cinnamon-y all at once. They’re so fun to roll, and smell glorious while they bake. And, like, I know this makes four dozen but you will be surprised to find that it’s actually just one serving. If you like, you can melt some chocolate chips and drizzle over cookies once cooled. Who doesn’t love a chocolate raspberry combo? Recipes originally published in The Superfun Times Vegan Holiday Cookbook. Photo by Joshua Foo. Cookies rolled by Mississippi Vegan.
Tembleque is a popular Puerto Rican dessert that is perfect to enjoy during Passover or Shavuot.
Soft and tender, these cookies are far better than the dry triangles sold in supermarkets these days. Jazz them up with any fruit preserves or jams you like!
I’m going to show you how to make vegan baklava with no honey in 30 mins! This vegan take on a classic Baklava dessert recipe can be made ahead and served to anyone who loves a sweet and flakey dessert.
This is one of my favourite desserts. This version is based on the greek versions I’ve had that use walnuts and cinnamon, but you can use pistachios or a combination of both, as well as adding orange blossom or other signature flavour aromas of Lebanon or Turkey, depending on the type you are making. All you have to do is pulse together the filling in a food processor then layer the phyllo sheets and the filling then bake and pour over the syrup then set it in the fridge.
Most baklava recipes use butter and honey. In order to make this recipe vegan, I used vegan butter and switched the honey to agave-based syrup. The rest of the ingredients are already vegan, including most store-bought phyllo pastries. Check the ingredients and try to look for the store brand as they typically use oil in place of butter.
