Mmmm cheesecake. The one thing that has potential to throw me off the vegan wagon, with its delicious sweet creamy yuminess. And as I’ve only been vegan for 6 months now, I swear I can still taste the last salted caramel cheesecake that touched my lips…and hips!
But for me, that sweet satisfaction of a cheesecake doesn’t justify the continuous and unnatural impregnation of dairy cows –to extract milk which was made for their babies, not for adult human consumption – so I am happy with this trade of my desires for the ethics I believe so strongly in.
So lucky for me, vegan cheesecakes are – in my cheesecake connoisseur opinion – equal (if not more) delicious and “creamy” than the dairy counterpart. And my Lemon and Ginger Tofu recipe is extra special as the base is made with my nans homemade ginger biscuit recipe. In fact, it’s been tried and tested on my granddad, who is a wonderful and traditional northerner who likes meat on his plate everyday of the week, and thinks veganism is a load of nonsense. He had two slices and could easily have had more…..enough said!