Raw (Could-Be) Vegan Cheezecake Reviewed
Starting out here: I’m not a vegan. Not by a long shot. I posted last week about my love of cheese. So, probably not the best person to test out non-cheese cheesecake. I like my cheesecake dense and moist and calorie-packed, which isn’t the best thing for my general health goals. So I figured I’d give it a try! It can’t hurt to try new things!
I used a recipe from this website. The only alteration that I made was that I used honey instead of agave nectar as the sweetener. This made it un-vegan, but I didn’t want to go buy something I wasn’t sure I’d ever use again. We use honey as a sweetener a lot, so it was something that we had on hand.
So, not baked. Not cheesy. Let’s do this thing.
The recipe is not all that hard. Blend together the ingredients for the crust. Blend together the ingredients for the filling. Layer then up, then chill.
Alright. Let’s talk taste. The problem I have with this is not that it’s bad. It’s that it’s not cheesecake. It doesn’t have the consistency, the taste, or the overall mouthfeel. I think that this is more of my opinion on veganism than anything else. This isn’t a slam on veganism by any means. We eat several plant-based meals every week for dinner and have drastically cut our meat and dairy consumption. I just can’t stand all the substitutes. If this wasn’t cheesecake, and was instead “raspberry cashew bars” or “fruity cashew whip”, it would have been fine. Instead, I just feel let down that it’s not what was advertised.
So…yeah. These are fine. They are very heavy. The huge amount of nuts does really sit on my stomach, but they’re tasty!
Try the recipe, it’s good. It’s cheesecake, but they are a nice treat!
What are some of your favorite vegan desserts?