Every once in awhile I run across something that just doesn’t make sense.

Like no matter how much I try and understand the concept it just does not compute.

Vegan cheesecake is one of those things.

Think about it… vegan cheesecake. 

Cheese is in the name, how do you delete one of the main ingredients and expect to have something edible, let alone worth eating.

Let’s explore that tangent a bit further. Do you know what a real cheesecake includes? Cream cheese, sour cream, eggs, butter, and cream… none of those things are vegan, and ALL of those things are necessary for a successful cheesecake.

Do you know what some of the ingredients in a vegan cheesecake are?

Can we just say vomit and move on?

No?

Ok…

Tahini, cashews, garbanzo beans, and arrowroot flour.

I’m going to be honest, for a second I thought that was the beginning of a hummus recipe… not cheesecake.

Cheesecake is one of those glorious things that can’t be made (correctly) without a lot of saturated fat, dairy, and pounds (literally) of cream cheese.

Anything less is well… not worth the time.

Eat a small slice, not the whole cake, and if going vegan is your thing… find a new dessert. There’s a possibility that if you’ve chosen that lifestyle then maybe… just maybe you have to give up on some of the great things in life like cheesecake, nachos, and burgers.