Vegan Strawberry Cheesecake

Vegan Strawberry Cheesecake | ourfourforks.com | #vegan #glutenfree #recipe

Whenever I visit my parents, my sisters and I spend a lot of time in the kitchen, experimenting with various “healthy” dessert recipes; gluten-free, dairy-free, egg-free, etc. When it comes to making nutritious desserts, raw nut-based ones are fail-proof options. Treats like mocha brownie barschocolate peanut butter cookies, and vegan peanut butter pie are just a few that have been approved by even the most traditionalist dessert eaters.

I’ve always enjoyed raw desserts, but am usually a bit turned off by the amount of nuts the recipes call for. While the nut-based approach works well for brownies, cookies, or crusts, raw cakes are usually a bit too dense for me. When I came across this recipe for lemon meltaway pie that adds cauliflower (!) to the cashew cake base, I knew I had to test it out. My sisters and I were skeptical at first, but as soon as we tried it, we were sold. The cauliflower transforms the density of the nuts to a make a  light and airy filling.

This vegan strawberry “cheesecake” is the perfect summer dessert. Served cold, it tastes really similar to those delicious (but not so good for you) Good Humor strawberry shortcake bars. Other berries would be great in this too – feel free to use them in lieu of the strawberries. For a plain cheesecake, just omit the berries altogether.

Vegan Strawberry Cheesecake | ourfourforks.com | #vegan #glutenfree #recipe

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Lemon Olive Oil Polenta Cake with Boozy Bourbon Cherries

Lemon Olive Oil Polenta Cake | ourfourforks.com

Sometimes when I crave a food, I become a little obsessed. And lately that food is polenta. Not the creamy, warm polenta that may be paired with fall or winter vegetables, but summer polenta: grilled polenta squares, cornmeal pancakes and this lemon olive oil polenta cake. Josh and I went to visit my family on Long Island this weekend and since I couldn’t go to the beach (weather), making this lemon olive oil polenta cake with Isabel was my stand-in activity. It underwent a few variations, but I ultimately settled on this moist version made with honey, polenta, olive oil, zesty lemons and almond meal.

 

I love this recipe because of it’s versatility; if you’re me, you’re likely to have these ingredients on hand at any given time. Paired with yogurt and fruit, it’s the perfect breakfast cake (think fancy corn muffin in cake form). Paired with crème fraîche, coconut whipped cream or vanilla ice cream, it’s the perfect summer dessert. And sliced up plain with some (almond) butter and jam – afternoon snack.

 

Lemon Olive Oil Polenta Cake | ourfourforks.com

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