Amazing baked vegan cheesecake that tastes like the real deal! Made with a simple oat-almond crust that tastes like graham crackers. Easy to prepare, requiring just 1 blender & no water bath!
"I’ve made this recipe at least 4-5 x, always with consistently amazing results. I’ve received glowing reviews from family and friends each time. This tastes even better than real cheesecake and is much lighter."
TANVI
"Love this recipe. Absolutely delicious, and identical in taste and texture to an authentic dairy cheesecake. I like using pecans in the crust instead of almonds, and I use kite hill cream cheese (as recommended)- perfection. I also double the recipe and bake in a 9 inch round springform pan to serve a crowd. Love the height this lends."
TALIA
Everything we're making in preparation for Thanksgiving!
Happy November, folks! It's been a *CRAZY* few weeks here in our "test" kitchen. Currently, we've been testing what Thanksgiving recipes we can make now and freeze for later. For me, the big looser was mashed potatoes. God I love them, but thawed from the freezer and reheated I was let down.
The big winners? Pumpkin cheesecake was a big one! It tasted JUST as good after being frozen and thawed, and we're psyched we have Thanksgiving dessert ready to go! Another (shockingly) amazing win? Green bean casserole! After thawing in the fridge overnight and being baked, it was creamy and delicious, as it should be.
We also loved how these cranberry orange muffins frozen and thawed! Sure to be a treat on Thanksgiving morning!
We're including all our favorite freeze-ahead recipes below! And have a few *NEW* recipes coming later this week. Xx - Ashley
