Tag: dessert

Vegan Lemon Cheesecake

Happy Saturday! Today in my very BLACK household, we are treating today as a day of rest. This country has so much to work on in terms of injustice, police brutality, homophobia, racism and sexism that the Howard household felt like today was not a day to celebrate this country..it would be hypocritical. However, we are going to enjoy some vegan treats with our family and play some Marvin Gaye and Frankie Beverly outside..why? because we can 🙂 and we don’t take being alive for granted!

This morning I whipped up a very quick vegan dessert for our afternoon festivities. I got a chance to relax from work for a few days prior and found this recipe from pinterest. Now that my little one is a toddler and gets into EVERYTHING, I am more aware of how I spend my time. Literally, this recipe took 5 minutes to make. I did use a pre made crust and the vegan whip cream is not homemade ( I used Trader Joe’s coconut whip cream- AMAZING), so that cut the time in half. I did not use fresh lemon juice either but its your choice. Like I said, I love to cook but I also love my child, and I need to keep my eye on her at all times 🙂

Recipe is below pic. Put whatever fruit you like. I choose the colors of the PAN African Flag, red, black and green. Red for the blood we shed, black for black people and green for growth.

Vegan Lemon Cheesecake

No Bake, Dairy Free Vegan Lemon Cake by Sarah Jane Parker of “The Fit Cookie”

Ingredients

Instructions

  1. In a large bowl, beat the non-dairy cream cheese with a hand blender to soften it and make it smooth. Then add the powdered sugar, natural yellow food color, and the lemon zest. 
  2. Then beat in the lemon juice and vanilla, mixing well so the cheesecake mixture is smooth.
  3. Add 1/2 of the container of CocoWhip to the bowl and beat together with the cream cheese mixture until it’s smooth and mixed thoroughly, then fold in the remaining CocoWhip by hand with a spatula.
  4. Spread the cheesecake mixture into the pre-made or homemade cookie crust, spreading out to make it smooth on top. 
  5. Chill for 4 or more hours, until it is chilled and has firmed up. 
  6. Serve topped with raspberries or strawberries and mint leaves for garnish. Enjoy!

Vegan Pecan Pie

Its holiday season folks! Bring on the cheesey music , games and laughter. But let’s not forget the pie! My instagram family voted for pie as a dessert to make and I couldn’t have been more happier. This Pecan Pie is so easy to make and so good— it’s a must for Thanksgiving and Christmas. The special ingredient…coconut milk brings a nice surprise to the flavor. Check it out and let me know your thoughts.

INGREDIENTS:

  • 2 tablespoon vegan butter (I like Miyokos)
  • 1 and 1/2 cups finely chopped pecans
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup unsweetened full-fat coconut milk
  • 2 teaspoon vanilla extract
  • 3 tablespoons corn starch
  • 1/4 teaspoon fine sea salt
  • 1 prepared pie crust

DIRECTIONS:

Preheat the oven to 350°F then parbake your prepared pie crust for 7 minutes. Set it aside to cool. In a measuring cup, combine the coconut milk and cornstarch then whisk until smooth.

In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast in the pan for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.

Remove from heat then pour the mixture in the pie crust until filled to about 1/4-inch of the top of the crust. Bake in the oven for about 30 minutes, or until filling appears mostly firm when you gently jiggle it. Cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight. Allow to sit at room temperature for at least an hour before serving. If it’s too cold then it will be firm but serving it at room temperature makes for the perfect texture.

Photos