I am on a desperate hunt for an exceptional - not just decent - vegan cheesecake.
Could it be as simple as substituting blocks of Tofutti cream cheese and sour cream for Philadelphia and Breakstone's and using Ener-G egg replacer for those salmonella bombs formerly known as eggs?
It could be, and with the week I've had, I am tempted to comfort eat my way through a cheesecake.
What's new in the kitchen? (and how to get it cheaply)
29 minutes ago