Raw Lemon Ginger Chia Cheesecake | Unconventional Baker
Veganism. It's SUCH a hot topic at the moment! Over the past 12 months or so I've been experimenting on and off with a plant-based diet, noting whether I feel a difference in my body, debating how realistic it is for me to keep it up when travelling on a budget, and considering the pros and cons relative to the environment. I've spoken with both passionate vegans and solid meat-eaters, watched the documentaries like "Cowspiracy" and "What the Health", and I've got to say I'm still on the fence as to what I feel is the best lifestyle for me. What I AM sure about, is that I LOVE making and eating vegan food! It has opened me up to a whole new world of ingredients and flavours! I recently saw Jon Venus speaking at a vegan food event and loved his approach (para-phrased slightly!): “don’t think of veganism as a big list of things you can’t eat, but as a way off adding new things to your diet.”
And when the things I can add to my life include delicious baked goods, you needn’t say much more! My first vegan bake came from the lovely Unconventional Baker blog, where I found page after page of tasty looking vegan recipes. I wanted to start with something simple and hit the jackpot with the raw ginger, lemon and chia seed cheesecake - it doesn't even need baking, just five hours in the freezer!
The recipe is super easy to follow and I LOVE the flavour combination - I could barely wait the five hours before trying it! I knew it was a winner when even my dad piped up to say that it was good, and one of his favourite desserts of all time is a good old-fashioned cream cheese cheesecake! Thanks Audrey, for a deliciously successful introduction to vegan baking!