Vegan raspberry cheesecake with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and a tart raspberry topping.
I’m writing to you today from bright snow-covered Virginia.
The snow started on Sunday and white stuff has been falling off and on since then for the last three days (it’s now Tuesday).
I dawned sapphire snowpants, my blue Northface down jacket, and a cerulean wool hat my sister knit me for Christmas to take my daily walk.
“The blueberry”, M and I fondly referred to the monochromatic ensemble, laughing as we made two sets of footprints in freshly fallen snow.
Yeah, you have to be pretty darn confident to rock that many shades of blue at the same time in public.
So I was feeling so conspicuous and cool that I decided to make my first snow angel in 15 years.
We staked out a fresh plot of snow away from the kids sledding and the half-built snowmen to imprint my likeness.
Have you made a snow angel recently?
I plopped down on my back and laid there for a second, feeling the cold clarity of the snow underneath me.
Guys, for a split second I wasn’t quite sure what to do.
Finally, I waved my arms and legs back and forth wildly, feeling snow shift around me in small mounds.
I stood up to admire my snow-art, giving M the thumbs up as he laughed, recording the ridiculousness on his phone.
It also snowed last week on M’s birthday!
Which brings me to my recipe for today; Vegan Raspberry Cheesecake.
It’s baked in the oven and made deliciously dairy-free with three layers!