My real curiosity pique here is whether or not you really like vegan cheesecake. There are 2 deserts that I countenance absolutely no needing with: one is Philadelphia cream cheesecake, and the other is crème brûlée. Like, every chef in every restaurant has to out their personal touch on crème brûlée and add something: oh, I’m so original, I’ll add sage, or habeñero, or paint shavings, or some shit. It’s: heavy creme, egg yolks, and sugar; that’s it! Stop fucking with my desert!
But we have a dairy allergy in the family, and while I won’t countenance bastardized crème brûlée, we do eat the occasional vegan cheesecake, especially if it’s not trying to be a cream cheese cheesecake. They’re not bad - Daiya makes a decent New York style one - but I don’t know I like them so well I’d choose it as a username.
So, I wonder: are you passionate about vegan cheesecake, or is there irony in there?
I’ve never tried Philadelphia Cheesecake before I went vegan, but had a penchant for New York Cheesecake.
I used to dread vegan cheesecake because I felt it was never quite the same, but over the years, the recipes seem to have gotten better, or I’ve gotten better at finding good ones, so I’m pretty at peace with it now.
The actual reason my account’s named that is actually that I was eating a piece of vegan cheesecake when I made it, though.
Now nice crème brûlée is heaven, and I haven’t yet dared try my hand at a vegan version. Maybe I’ll try it soon, just because this reminded me of that still being on my list.
Vegan crème brûlée would be an incredible challenge. Seriously. It’s literally just heavy cream and egg yolks (and a touch of sugar). There’s nothing non-vegan in the base recipe. And my wife can eat neither dairy nor eggs because of an autoimmune disease, and we’ve tried every substitute for both eggs and dairy. You might get the thickness of the cream from coconut milk, but then it tastes like coconut. And aquafava is a decent egg replacer and might give you the loft, but it’s a better egg white replacer than egg yolk, and the recipe calls for yolks (you discard, or use the whites in something else). There’s no good vegan replacement for yolks; it’s a curse in baking. There are 80 million dairy replacers, some quite good, but eggs are still not there. Just is Ok for some uses, but not for baking.
Yeah, that’s partially why I haven’t tried it yet. But I mean, the worst that could happen is that I get some white cream stuff that’s almost, but not quite, unlike crème brûlée.
My real curiosity pique here is whether or not you really like vegan cheesecake. There are 2 deserts that I countenance absolutely no needing with: one is Philadelphia cream cheesecake, and the other is crème brûlée. Like, every chef in every restaurant has to out their personal touch on crème brûlée and add something: oh, I’m so original, I’ll add sage, or habeñero, or paint shavings, or some shit. It’s: heavy creme, egg yolks, and sugar; that’s it! Stop fucking with my desert!
But we have a dairy allergy in the family, and while I won’t countenance bastardized crème brûlée, we do eat the occasional vegan cheesecake, especially if it’s not trying to be a cream cheese cheesecake. They’re not bad - Daiya makes a decent New York style one - but I don’t know I like them so well I’d choose it as a username.
So, I wonder: are you passionate about vegan cheesecake, or is there irony in there?
I’ve never tried Philadelphia Cheesecake before I went vegan, but had a penchant for New York Cheesecake.
I used to dread vegan cheesecake because I felt it was never quite the same, but over the years, the recipes seem to have gotten better, or I’ve gotten better at finding good ones, so I’m pretty at peace with it now.
The actual reason my account’s named that is actually that I was eating a piece of vegan cheesecake when I made it, though.
Now nice crème brûlée is heaven, and I haven’t yet dared try my hand at a vegan version. Maybe I’ll try it soon, just because this reminded me of that still being on my list.
Vegan crème brûlée would be an incredible challenge. Seriously. It’s literally just heavy cream and egg yolks (and a touch of sugar). There’s nothing non-vegan in the base recipe. And my wife can eat neither dairy nor eggs because of an autoimmune disease, and we’ve tried every substitute for both eggs and dairy. You might get the thickness of the cream from coconut milk, but then it tastes like coconut. And aquafava is a decent egg replacer and might give you the loft, but it’s a better egg white replacer than egg yolk, and the recipe calls for yolks (you discard, or use the whites in something else). There’s no good vegan replacement for yolks; it’s a curse in baking. There are 80 million dairy replacers, some quite good, but eggs are still not there. Just is Ok for some uses, but not for baking.
Yeah, that’s partially why I haven’t tried it yet. But I mean, the worst that could happen is that I get some white cream stuff that’s almost, but not quite, unlike crème brûlée.