I LOVE an easy cheesecake recipe. Thanks for the amazing recipe.
Is covering the cheesecake while in the fridge necessary or suggested ?
yummy! gonna make it when I am home next week :)
Hi Giovani Haertel,It's not necessary to cover the whole cheesecake while in the freezer. Nor is it imperative to cover it with strawberries at the one hour mark. Covering it with strawberries before it sets helps to keep the strawberries on when cutting.Hope this helps!
oh. you've outdone yourself
It might be a silly question, but is it meant to serve frozen or thawed?
Hi Anonymous.It is meant to be served frozen.Hope this helps.
Looks Delicious!! Love the Vegan Stoner blog, the illustrations are so fun! I'm a fellow vegan blogger who's inspired by your creativity. lovegreenscoolbeans.blogspot.ca
Hello!I just got your book and it's AWESOME. I'm a brand new vegan and its a legendary reference :)I'm australian though and we don't have easy (or cheap) access to soy creamer. Is there an alternative?A few very tasty looking recipes call for it so I'm keen to find an alternative :)Many thanksAhliah
Hi Ahliah,We're delighted that you are enjoying the cookbook. We are currently in the process of crafting a basic recipe for homemade soy creamer. We suggest looking online for a recipe in the mean time; there are quite a few we've found already. Alternatively, try using coconut milk in certain recipes that you feel coconut would compliment the flavor. Or use a thicker milk substitute, like oat or hemp milk.We hope this helps!
I love it. its so easy and it contains CASHEWS AND STRAWBERRIES thank you I now know what to give my boyfriend for his 21st Birthday! :3
uhhhh! wooowww!?!?! this looks.... like.... hmm... HEAVEN?!?!?!
Looks delicious! And those illustrations are so amazing.
Yum that looks delicious!! I'll have to try it out.http://spunkypunk09.blogspot.com
This is a delicious recipe, we don't have Graham Crackers here in the UK ... but I can use digestive biscuits instead (the vegan ones)... Thanks for sharing... yummy-ness here I come :0)
I made this cheesecake about 2 months ago, and am still enjoying the fruits of my labor! I have eaten it frozen, and let it thaw for about 20 minutes, both ways are good…but frozen slows me down way faster :) Thank you for this awesome recipe!
I'm relatively new to a vegan diet and as such, I'm still careful to follow a recipe to the letter when I first make it. This would make a great dish to bring to an event I have on the weekend an was hoping you could answer this question for me:spoonful = 1 tbsp?Or a coffee spoon? Or perhaps a soup spoon?I'm assuming that by not putting a measure it implies we can pretty well use the spoon we desire but I just don't want to ruin this recipe.Your blog is beautiful, playful, and helpful, I'm happy to have stumbled across it.
Hi Serena,Just a regular spoon you use to eat with should be fine. A tablespoon is the closest measurement to a spoonful if you want a more exact measurement. Feel free to taste the mixture and adapt the recipe to your taste buds.Hope this helps!P.S. Try leaving it in the freezer for longer to help solidify it longer and removing it about 5-10 min prior to serving to ensure that it will stay intact better. Cutting it with a serrated knife is best when it's still rather hard.
Thank you so much for the reply! This pie was a hit and I'm definitely going to make it again!!
Have you considered using avocado instead of vegetable oil? I imagine that it would be a little less runny and a little healthier too. What are your thoughts?
Hi amariel185! Thanks for the suggestion. We've used avocado in other recipes as an oil replacer, though usually in savory recipes (as opposed to sweet). If you try it, please let us know how it comes out. We would like to add -- this recipe will not turn out runny if you keep it in the freezer long enough. We've tried it a couple times just to be sure.
The recipe is fantastic - it turned out just like the pictures. Thank you so much!
Do you know the total grams of carb per a certain serving size? Unfortunately I have to match up all carbs with insulin... : (. And immersing to be vegan..
Hi Meryl — We don't typically count carbs in our recipes, but we totally understand where you're coming from. Since we don't like to promote specific brands, and carb counts vary from brand-to-brand — for the Graham cracker crust especially — we feel it's best for you to use an online carb counter that is specific to the products you purchase. We would not want to give you an inaccurate answer. Thanks for understanding and we hope you find a low-carb way to make cheesecake, here or elsewhere.
Wow this looks incredible. Thanks for sharing this deliciois recipe.Simon
Love this 1
Hi there! Any ideas in what to use instead of agave since its not available in my country (maple syrup neither)?Thanks a lot!
Hi dd,Maple syrup is a perfect substitute for agave!
What a lovely recipe and I love the premise of your entire blog - thank you for sharing. I will definitely be visiting again!www.thefussyfactor.com
Hi I love the idea of this recipe and before I make it I have what is probably a silly question but one I want to ask just in case anyway. What type lf cashews are needed for the recipe? Do they have to be raw cashews ot can they be unsalted roasted or something like that? Sorry if the question sounds silly. Thankyou ahead of time for answering. I cant wait to try this out!
Hi sunflowermommy,We used raw cashews in this recipe, however as long as they are unsalted/unseasoned they should work.Hope this helps!
We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner