One of the most complicated cakes to make in vegan baking-world is cheesecake! Many recipes end up looking like Jello or Pudding, and some ingredients are just too expensive to consider!
Over the weekend, I tried a new method which called for Cashew Cream (blended cashew nuts), Chickpeas, Agave/Maple and many other rich, wholesome ingredients. The cake turned out divine (see picture above!), even if it did have a slightly nutty flavour.
I decided to top this cake off with Lotus Biscoff (Caramel Biscuit Spread, which yes, incidentally is vegan-friendly) and fresh strawberries.
Our cheesecakes will now be added to the cake list. If you're willing to experiment, I am absolutely dying to make someone a marble cheesecake or caramel swirl cheesecake using this recipe!