Question
Mel Dorling
Would you have a good vegan cheesecake recipe please? Particularly for the cheesy part. I don’t want to use coconut oil / cream and could also do with a nut free substitute.
Answer
The next one is really a Chef Fran question, but we all make desserts, so I would share with you my favorite one is a vegan cheesecake recipe that I think most of you would enjoy. It's from My Quiet Kitchen. It's quick and easy to make. I say having the right tofu or the right kind of nuts or whatever, and I did want to say that if you are allergic to nuts, and this is my personal-- I'm not allergic to nuts, but I don't often cook with them. So I have made cheesecakes from cannellini beans. And what you do with the cannellini beans is that you rinse them thoroughly to remove about 37% of the surface sodium. Even if they're low-sodium, you still want to rinse them well. And then after I rinse them, I put them on a kitchen towel and cover it with another kitchen towel, and I dry the beans so that their texture isn't slimy and wet. I know slimy is not a very culinary word, but you get what I'm saying. So try those recipes. I think that you'll like them. And I did want to say that in the grocery store, you're going to see lots of products of "vegan cheesecakes." But I think that if you read the ingredients, you would probably not want to even eat them, nor if you look at the nutritional label, you'll see that 13 or 14 grams of fat, which is almost two tablespoons of oil, that it might be something that you would not want to eat. So good luck with that. And that's a great summer question because everybody seems to like cheesecake.
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