Review Detail

Vegan Cheesecake Recipes
by thesweetlife

November 10, 2012

Mattie
Top 10 Reviewer
View all my reviews (8)

Hi Katie,

This is probably a typo on my part as I posted the recipe after it was submitted. I'm so sorry you spent time and money and it didn't work out due to my mistake. I'm also sorry to thesweetlife because her recipe looks awesome and it should have worked out if only I would have not made that mistake. Nevertheless, I've updated the recipe to reflect 1/2 teaspoon so this won't happen again in the future.

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On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

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Latest Comments

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"I've made this a few times and have used pea milk instead (the guy who brought us Method cleaning products is now doing vegan mylk). I am trying to avoid soya, and found that using only coconut vinegar instead of apple cider vinegar really gives a mild taste (my stepdaughter, who is almost 9, found the apple cider vinegar version too vinegary). I too am trying to cut the salt, as I used to buy unsalted butter before, but overall, a fantastic butter/margarine alternative. Thanks for this! :)"

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"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."