This ultra-rich, decadently creamy and smooth Vegan New York Cheesecake is surprisingly quick and easy to make. Enjoy as it is or get a little fancy with your choice of topping. It is dessert perfection and you absolutely need it in your life…..
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Stop right there. This is a warning. This Vegan New York Cheesecake is for people who are serious about their dessert. Like really serious.
Proceed with caution. If you don’t want to eat slice after slice of classic, creamy, velvety, rich cheesecake and spend all of your time coming up with delicious ways to top your perfect baked cheesecake, then step away now. Find yourself another recipe.
May I suggest my Cinnamon Roll in a Mug? Ready in minutes and just one portion. perfect for people like me who cannot stop at one helping …
I LOVE CHEESECAKE ♡
Vegan Cheesecake has got to be one of my all time favourite desserts. I love anything rich, creamy and decadent and it doesn’t get much more rich and decadent than this Vegan New York Style Cheesecake.
I have made and eaten a lot of vegan cheesecake (all in the name of research of course 😉) and whilst they are mostly very lovely, they aren’t like “real” baked New York Cheesecake.
Most vegan cheesecake tends to be raw and don’t get me wrong, I don’t have a problem with that and really enjoy eating them, but they tend to be very smooth and quite light in texture. They don’t have that ultra-rich, creamy density that traditional baked New York style cheesecakes have. Many of them also need to be kept in the freezer, or they use coconut oil to help solidify them and melt into a puddle if left out of the fridge for any length of time.
My Vegan New York Cheesecake is different. It is just like a “real” baked cheesecake in texture. Dense, rich, super creamy and very satisfying.
Whilst there is oil in the crust, there is none in the cheesecake filling. This means that if you follow an oil free diet you can make the cheesecake top without the crust and still stay on track (see my recipe notes for tips on cooking it like this).
MY VEGAN NEW YORK CHEESECAKE FILLING HIDES A SECRET INGREDIENT!
To get the perfect vegan baked cheesecake texture I experimented with many different ingredients and methods. I settled for a combination of cashew nuts and chickpeas. Yes, the humble but quite awesome chickpea is the secret ingredient here.
Please do not let that scare you off. You would NEVER know.
You might remember that they made a surprise appearance in my Healthy Raspberry Chocolate Fudge Tart, and that’s what gave me the idea of adding them here.
The cashews give the filling it’s creaminess and the chickpeas give the denseness, in a similar way that heavy cream cheese and eggs would in a non-vegan baked cheesecake.
It’s so similar in texture it’s scary.
HOW TO MAKE VEGAN CHEESECAKE
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
This Vegan New York Cheesecake is surprisingly easy to make.
STEP 1
First you need to make the crust and let is set in the fridge. For this I use my Vegan Digestive Biscuits recipe but to make life easier you can use store bought digestive biscuits or graham crackers (a lot are accidentally vegan).
Have you tried my Vegan Digestive Biscuits recipe yet? They are so good and perfect for dunking in your tea or coffee!
Plus they make an awesome cheesecake base!
All you have to do is blend them with some vegan butter or coconut oil in a food processor. I have this one and love it:
STEP 2
Press the crust mixture into the bottom of a 9 inch spring form pan (or similar). My go to bakeware is always USA Pan. Their spring form pan is great. This is the one I have (not sponsored, I just love their products):
STEP 3
While the crust is setting up in the fridge, blend the filling ingredients together until smooth. I recommend soaking the cashew nuts in boiling water before blending in the instructions, but if you have a high powered blender like the one below, or a Vitamix then you can get away without doing this.
STEP 4
Once the filling is blended and smooth, pour it on to the base and bake.
For such a decadent dessert it’s all pretty easy really!
STEP 5
Allow to cool then refrigerate for a few hours before serving.
CHEESECAKE TOPPING IDEAS
Whilst this Vegan New York Cheesecake is absolutely delicious on it’s own, I love to top it with a little something extra.
The healthiest option is fresh fruit. Juicy berries in particular are very nice. Then there’s my Five Minute Vegan Caramel Sauce, my Blueberry Lavender Sauce or my Vanilla Roasted Strawberries ♡
Or my Pumpkin Caramel Sauce…♡♡
I think the Pumpkin Caramel Sauce is my favourite cheesecake topping so far. It is a very indulgent combo and is extremely rich but that’s how I like my desserts!
For a festive spin on this cheesecake you could top it with a layer of my sweet, boozy Mincemeat.
This Vegan New York Cheesecake is:
Rich
Creamy
Tangy
Easy to make
Perfectly sweet
And just like the real thing!
I can’t wait for you to try it!
Vegan New York Cheesecake
Ingredients
FOR THE BASE
- 350g | about 23 biscuits/cookies digestive biscuits (can sub graham crackers) - if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3). For a gluten-free version use gluten-free cookies
- 4 tablespoons melted vegan butter , or coconut oil
FOR THE FILLING
- 300g | 2 cups raw cashews ,soaked in boiling water for 15 mins then drained
- 175g | 1 cup chickpeas , drained & rinsed well (cooked not dried chickpeas)
- 1 lemon zest and juice
- 1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
- 2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
- 120mls | ½ cup maple syrup
- 2 tablespoons tahini
- 400 ml full fat coconut milk (from a can & must be full fat)
- ½ teaspoon salt
- 3 tablespoons apple cider vinegar
Instructions
- Preheat oven to 320F
- Prepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick
- Put digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.
- Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.
- Add all the filling ingredients to a blender and blend until completely smooth.
- Remove base from the fridge and pour the filling in carefully.
- Bake for about 50 minutes. It should be set well around the edges and have a little bit of a wobble in the middle when done. A few small cracks are ok and will be covered by whatever you toppings you use.
- Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.
Notes
Nutrition
Janine says
Such a simple recipe! I am currently watching my cheesecake through the oven door and so while the mixture tasted delicious (nothing like raw cake mix…) the success of the cheesecake is yet to be seen! Fingers crossed as it is for a colleague’s birthday tomorrow!
Thanks so much for sharing this 🙂
A Virtual Vegan says
Fingers crossed it goes down well! Have a good day tomorrow!
Jake says
Made it with my 10 year old son, it came out great! Very tasty!
Jennifer says
Can this cheesecake be frozen after baking?
A Virtual Vegan says
I have never tried freezing it and have never had any feedback from anyone who has, so I can’t say. Sorry.
Kim says
So creamy and delicious! I just subbed some gf flour to keep the crust gf. Thanks for the recipe.
A Virtual Vegan says
So glad you enjoyed it Kim!
Sally says
Hello! This recipe looks lovely and I would like to try it soon! I just have a couple of questions.
Do you think I could use something else instead of maple syrup? Like if I just used simple syrup, would that be okay, or does it affect the flavour a lot?
Also, does the vinegar have to be apple cider? I only have rice vinegar, do you think that could work? I could go buy some apple vinegar if you think it makes a big difference, flavour-wise.
Thank you, and thanks for developing this recipe!
Sally
A Virtual Vegan says
Hi Sally, I don’t think simple syrup would work. It’s thinner and doesn’t really have any flavour other than sweetness. Maple syrup is really the best option. Agave would be a close 2nd but the maple really works flavour-wise so I’d recommend you use it if you can. Plus if you use something with a different consistency it would affect how firm the cheesecake turns out.
As for vinegar, there isn’t much in it at all, so it probably wouldn’t make a huge difference if you used a different one, but apple cider vinegar is pretty unique in that it’s quite sweet and not too sharp. It works well in desserts. I really wouldn’t like to say how it would be as I haven’t tried it. I’d hate for the whole thing to be ruined for the sake of a little vinegar so I’d say it’s worth buying a bottle. It keeps for ages and you can use it up in lots of my recipes. It’s in most of my baked goods and it makes a great salad dressing too!
Jerica says
Hello,
Love this recipe! Is the Tahini used as an egg replacer? If so, do you think Aquafaba will work from the chickpeas? If not is the Tahini used to improve the taste/texture? Just wondering if the cheesecake would be just as tasty if I have to omit using the Tahini.
Thanks!
A Virtual Vegan says
No it’s not an egg replacer. It is just for flavour and richness. It adds a bit of tang and makes it a little smoother and creamier. You could omit it though. It doesn’t make a huge difference.
Cecilia says
Are. You using roasted sesame tahini vs Raw Tahini ?
A Virtual Vegan says
For this it doesn’t really matter. Just use whatever you have.
Bethany Lopusnak says
How “coconut-y” is the finished product? I’m dying to make it and I love coconut but it’s such a divisive ingredient that people tend to either love or hate. I could use refined coconut oil in the base to tone it down but not sure how strong the flavor is with coconut cream in the actual cake? Thanks for sharing this recipe!
A Virtual Vegan says
You can’t taste the coconut at all. You might if you used virgin coconut oil in the crust, but vegan butter gives the best flavor there anyway or like you say you can use refined.
Bethany Lopusnak says
Hooray! Thanks so much for the reply – I can’t wait to try this and I’m so glad I stumbled on your blog.
Brenda says
This is the best vegan “cheesecake” I have ever head. Well, it’s the only one I’ve ever had since a tofu one I made in my twenties and I can’t remember how it tasted.
I won’t be making it again for a while because I live alone and it’s taken me nearly 3 weeks to eat it but I enjoyed it!
The flavor was surprisingly closer than what I was expecting. Not exact buy very close and very good. Will have to try with one of your toppings in the future.
A Virtual Vegan says
I’m so pleased you enjoyed it Brenda. And wow, good going to finish it all on your own! You could easily half the recipe and make it in a smaller pan if you wanted to. Now you’ve made it once full size you’ll know how to spot when it’s cooked properly. Thank you for coming back to leave feedback. I really appreciate it.
Sean says
Can I substitute golden syrup instead of maple syrup?
A Virtual Vegan says
I haven’t tried it so I don’t know how that would work out. If you try it let me know how it goes!
Orliande GRAY says
Hi
Could the coco milk/cream be replaced by silken tofu or almond cream. Thanks
A Virtual Vegan says
The full fat coconut milk is what sets it up and is what makes it creamy and rich. Tofu might technically work but I haven’t tried it. I think the taste and texture would be affected though. The recipe has only been tested the recipe with full fat coconut milk.
Amber says
This is honestly SO realistic and delicious. Its my second time making it and even my omnivore family likes it. This recipe is a life saver. The only thing I would change is using a vanilla pod instead of just the extract but thats just astetic wise really.
A Virtual Vegan says
Thank you Amber. I’m so glad you are all enjoying it. It’s certainly a favourite of mine!
Kaloyana says
Hello! This cheesecake looks amazing. I really want to try making it but I don’t have arrowroot flour. I suppose it could be sustituted with cornstarch. But I don’t have that either. What would be a good substitute? Flax eggs?
Thank you in advance! 🙂
A Virtual Vegan says
You need either cornstarch or arrowroot. Don’t make it without them. Flax eggs wouldn’t work and would ruin the appearance too. It’s worth waiting for!
Kayla Moon says
Made this for my dairy loving husband for Father’s Day and he was shocked it was not dairy!! So very good!!
A Virtual Vegan says
Thank you Kayla. I’m glad it was a hit!
Irina says
We made it yesterday and it is soooooo good, we all loved it. We also made the 5 minute vegan caramel sauce and it was perfect. Thank you!!!!
A Virtual Vegan says
Thank you Irina. I’m thrilled you enjoyed them both!
Angela Capaz says
Just pulled my beauty outta the oven. Can’t wait to see how it cools! Such an exciting adventure. I added the whipped aquafaba so has to cook it a bit longer. Also used peanut butter instead of tahini, and honey vs maple. The color is golden. Any suggestions to mimick that smooth, white sour cream top cheese cake sometimes has? Sweetened plain soy yogurt?
A Virtual Vegan says
I can’t wait for you to try it! Waiting for it to chill is the hardest part. I think that maybe a sharp unsweetened plain vegan yogurt would work well on top. Sweetened too would work depending on your preference. If you have access to probiotic capsules this would be amazing too! https://minimalistbaker.com/cultured-vegan-sour-cream/
Angela Capaz says
Thank you!! Will give that a try for round two. Will come back after teeth have been sunk in tomorrow ❤️
Angela Capaz says
Oh yeah!! Amazing! The texture is perfect. And the coconut in the crust is delish! This will definitely do the job for my cheesecake-craving vegans. Thank you, thank you!! (Wish I could show you a picture. Turned out beautiful as well!)
A Virtual Vegan says
So glad you enjoyed it Angela! If you have Instagram you can share your photo and use the hashtag #avirtualvegan . I check my hashtag regularly and feature reader photos in my Instagram stories. Thank you for stopping by to leave feedback. It’s much appreciated!
Abby says
Oh my days… This cheesecake is the business… Ive made it twice in a week and it’s worthy of awards 😊 but in my oven it is definitely done by 50 minutes! …. I am thrilled to have a pudding that can be changed up with a fruit topping or sauce and that is so cheap to make, I mean, most of this is vegan storecupboard staples.. 10/10
A Virtual Vegan says
Thank you Abby. I’m thrilled you enjoyed it so much!
Karen says
This turned out perfect! Everyone at my event loved it — vegans and non vegans alike. The texture was much better than other vegan cheesecakes. I topped it with freshly made strawberry rhubarb compote and some “coco whip.”
A Virtual Vegan says
That’s awesome Karen! Thanks you so much for letting me know. Strawberry rhubarb compote as a topping sounds so good!
Jess says
I can’t wait to try this! Thanks for sharing 🙂
I’m wondering what other things I could use for the base. A lot of vegan cheesecakes seem to use a date/walnut or date/oat mixture for the crust, but they are usually the frozen style…Do you think a date-based crust would be ok to bake for this recipe? I’m afraid of burning it! Not sure what happens to dates when you bake them 🙂
A Virtual Vegan says
Traditional cheesecakes have a cookie base which is why this one does and I have never tried it with anything else. I’m not sure what would happen with a date base. The oven temp is pretty low so they might be ok, but you’re right, they do burn easily because of all the sugar in them. It would be a case of trial and error I’m afraid.
Jess says
Thanks for the advice – it’s probably not worth the risk! I just got some dates so am excited to use them, but I’ll make the base with digestives as you suggest and find another tasty alternative for the dates 🙂
A Virtual Vegan says
I have loads of date-y recipes. I can highly recommend these! https://avirtualvegan.com/healthier-chocolate-caramel-cookie-cups/
Jess says
Thanks for the suggestions! One more question about this cheesecake…I’ve realised that my blender/food processor probably isn’t powerful enough to blend raw cashews 🙁 Do you think that using cashew butter could work (made from pure cashews)? I read an article online that said if replacing with cashew butter, use 1/2 the amount of raw cashews – so in the case of this recipe that would be 1 cup cashew butter.
A Virtual Vegan says
I think that would definitely be ok and your measurement sounds spot on!
Missing cheese says
This looks good but the taste and texture is like congealed nuts because that’s what it is. It reminds me a bit of a middle eastern style almond and orange cake. It’s doesn’t taste terrible but it doesn’t taste at all like cheesecake. In the past year of being dairy free I’ve learned the hard way that just because something looks like a dairy product, that doesn’t mean it will taste at all like one 😔
Judith Treisman says
Hi
I made the cake, acctually I made two- one mini in a cupcake and one 10inch pan. We tried the cupcake, and I personally though it was very close to the real deal. I used natural date syrup. I did find the crust was too crumbly but I am just stating that for future reference. And a 9inch would have been too small for the amount- so Lucky me.
I wanted to ask if I can freeze it. I realize I made my experiment way to far from my event, and I don’t think it will survive a week in the fridge- so can I freeze it?
Thank you for a great recipe!!
A Virtual Vegan says
I have never tried freezing it so can’t say how it would fare. Traditional non vegan cheesecake freezes well though so maybe?
Linda Julien says
I am curious if you tried freezing it after all, and if so, how it fared?
A Virtual Vegan says
No I haven’t tried freezing it yet.
Joe says
What is the purpose of the tahini? Allergic to sesame sigh. Can a substitute such as almond butter be used?
A Virtual Vegan says
The tahini adds a bit of richness ad smoothness and it also gives a bit of tang to the flavour. It will still be good without though. Almond or cashew butter could be used instead.
Sara says
I’m going to make this today and I’m scared hahaha don’t want to mess it up! This dessert is a splurge as here in Colombia coconut milk and cashews are very rare and expensive. But I hope it turns out great. Great recipe, I can tell that you did research a lot to make it. Congrats 💖⚘
A Virtual Vegan says
Thank you Sara. I hope you enjoy it!
Adriana Kassay says
Not only did I make this, I taught it to my cooking class!!
I did however use a different gluten free pie crust made of oatmeal, but it is Fantastic! I will say however that I only cooked mine 35 minutes. I used the pumpkin caramel sauce recipe with it and it was a HUGE hit!
Best vegan cheesecake EVER!!
Thanks so much for the wonderful recipes!!
A Virtual Vegan says
How awesome! I’m so glad it went down well. My favourite way to eat it is with that pumpkin caramel. So good! It makes me happy to know that people are out there teaching and learning how to cook vegan recipes. Thank you too!
Deborah says
Made this last week and it is amazing. Tastes just like a traditional baked cheesecake. Baked in slightly bigger pan ( 10 inch ) for 55minutes and it was perfect consistency. Gave a piece to my very non vegan father, without telling him its vegan, and he loved it. Thank you for such a wonderful recipe. Will certainly be making this again.
A Virtual Vegan says
That’s awesome Deborah. I’m thrilled you enjoyed it!
Rowan says
Hi there….I made this a couple of weeks ago and was wondering if I doubled the recipe io make a larger one if it would work. How much would I have to adjust the cooking time or would I just have to eyeball it to see when it’s ready? Thanks.. super excited to be making a boysenberry one tomorrow. 🙂
A Virtual Vegan says
It would definitely work! The time it would take though would depend on the depth and size of the pan so it would be a bit trial and error, but as long as you keep an eye on it you will be able to tell when it’s done. The beauty of this recipe is that opening the oven door doesn’t do it any harm like it can do with a cake so as long as you have an hour or two to kill and hang around checking it every so often it will be fine. It starts coming away from the sides a bit and firms up to touch on top with a bit of a wobble in the middle when it’s done. You will be able to compare it to how yours looked last time too. Good luck!
Rowan says
Awesome! Thanks for the speedy reply. Last one I made was an astounding success. My very non vegan bother and sister in law and best friends absolutely RAVED about how amazing it was. This time I’m going to cut the Tahiti down to a quarter of what’s needed though cause my taste buds are super sensitive and I could taste it. My partner couldn’t though. Can’t wait to show this recipe off again to another bunch of non vegans. Thanks so much for sharing it and not keeping it a secret!
Jenna says
I’m not even vegan but I’ve been wanting to make a vegan cheesecake for a while after having it in a restaurant. I’ll just say… it was a hit! I made it for an Easter get together and pretty much everyone there was weary of a “vegan cheesecake”, but nobody was disappointed! Some people even asked me for the recipe (not a single person at the party is vegan by any means). The consistency is exactly like a traditional cheesecake! I think next time I may swap out the tahini for almond or peanut butter and see how I like that… the I think I noticed the tahini flavor more than anything. It was delicious – tahini or not – I will definitely be making this again.
A Virtual Vegan says
So glad you all enjoyed it Jenna! I love winning over people who aren’t vegan with vegan food, and good for you for giving it a chance when you could have made a traditional cheesecake. Peanut butter would be great in it, particularly with some chocolate sauce whens serving or if you used chocolate-y cookies for the crust! Thank you for stopping by to leave feedback. I appreciate it!
lisa says
My vegan son and I made this for Easter and it was wonderful! Thank you for such a great recipe.
A Virtual Vegan says
I’m so glad you both enjoyed it Lisa!
Anna says
I made the cake with the roasted strawberries for our Easter family lunch and it was a success! When I asked what was it made of, everyone answered ricotta 🙂 it’s really delicious and although mine turned out really dense and a bit dry (I think it was slightly over cooked) the strawberry sauce made it perfect.
A Virtual Vegan says
Hi Anna. I’m glad everyone enjoyed it. The texture is somewhat like ricotta so I can understand why they thought that. It does sound like it was a little overcooked if it was dry. It should be creamy. Next time keep checking it and take it out when it has a bit more of a wobble. It continues to cook a little as it cools, then firms up a bit more in the fridge too so don’t worry if it looks a little underdone. It’s great you made the roasted strawberries with it. I love it served with those! And thank you so much for coming back to leave feedback. I really appreciate it!
Jess says
Wow! This was sooo good. The only thing I did differently was only use 1/2 T vinegar, because I had juiced a very large lemon. Our non-vegan friend said she couldn’t tell the difference from regular cheesecake. Thank you so much for this recipe!
A Virtual Vegan says
That’s awesome Jess! I’m so glad it went down well. Thank you for stopping by to leave feedback. It’s much appreciated!
Emma Myers says
I made this for my dad as he can’t eat eggs or dairy, but he loved cheesecake. I was unconvinced once I had blended everything, cause I tried it and it tasted very chickpea-y. But I gave it a shot anyway. It’s not bad. Definitely not the same exactly as a cheesecake, as cheesecakes are quite rich and this tastes kind of fruity (I don’t know how to explain it). But I gotta say it’s pretty good. I used a chocolate biscuit crumb and served it with raspberry rosemary sauce. Just waiting on reaction from dad…
evie says
Wow, if you’re curious to try this definitely give it a go! My 12 year old brother (who is the most fussiest boy I have ever met.. especially when it comes to me trying to make healthy recipes) said it is so yum and tastes like a regular cheesecake and I love it too!
A Virtual Vegan says
That’s so good to hear Evie. I’m glad you both enjoyed it!
Rowan says
Oh my lord!! I just tried the filling before cooking it and it is unbelievable! So so similar to cream cheese. Cannot wait to eat it. WOW!
A Virtual Vegan says
I hope you enjoyed it as much once it was baked up!
jacob anciso says
This is an amzing recipe!
I did leave it out overnight after baking it (by accident! I fell asleep) will it still be good if i put it in the fridge for several hours still?
A Virtual Vegan says
Thank you! Yes it should be fine. Let it chill then enjoy it!
Mel says
Would it be possible to make this in an instant pot? & if so how would you do it?
A Virtual Vegan says
I have seen cheesecake recipes that are cooked in the instant pot so I would imagine that you could. It’s something I have never tried though. Perhaps you could find another recipe which makes a cheesecake of a similar size and emulate the cooking method?
Bailey says
I followed the instructions exactly and this turned out great! I think next time I would use half the lemon because it really tastes very lemony. Or maybe just omit the zest and do the juice only.
A Virtual Vegan says
I’m so glad you enjoyed it and thank you for stopping by to leave feedback!
Ally says
Hi,
This looks amazing and I am so excited to try it. I have a question though: would it be possible to use some other bean instead of chickpeas? I find I have an allergy to chickpeas (usually just chickpea flour, but I avoid both chickpeas and chickpea flour to be safe) .
Thanks!
A Virtual Vegan says
Thank you! I haven’t tried it with any other bean so I’m not sure whether the beany taste might come through with others? I would imagine it would be ok though as it would more than likely get drowned out by the other ingredients. You could always taste the mixture and add more vanilla to cover up any bean taste if you can detect it. It will definitely technically work though so no worries there. Good luck!
Fran says
Do you only use the solid part of the full fat coconut milk?
A Virtual Vegan says
No the whole can, not just the hard part.
Lindsay says
The taste is very good and the directions were easy to follow. Mine was a bit overcooked at 70 minutes though. I should have been keeping a closer eye on it.
A Virtual Vegan says
I’m glad you liked it Lindsay. With anything baked in the oven the time can vary a little. All ovens are slightly different, some pans conduct heat better than others etc. That’s why I say “around” 70 minutes and give instructions on what to look out for so you know it’s ready. I’m sure you’ll get it spot on next time! Thank you so much for stopping by to leave feedback. It’s much appreciated!
Raina Saul says
Oh my God i just put it in the oven and realized i forgot to add the vinegar!!! Whats going to happen? Is it ruined? I could cry!
A Virtual Vegan says
It won’t be ruined so don’t panic! The vinegar helps give it a little tang, like a cheesecake made with cream cheese. It will still be perfectly edible without!
Raina says
Oh thank you! Do you think the vinegar also works to cover some of the coconut flavor from the coconut milk?
A Virtual Vegan says
Maybe a little but hardly as it’s such a small amount. With all the other ingredients the coconut is pretty drowned out. I have never detected it.