We tried our hand at making vegan cheesecake at home. Turned out pretty well. Tofu, soy milk, lemon, agave nectar, vanilla, and blueberries with an “I think we can turn this stuff into a crust” crust made of chopped walnuts, almonds, pecans, and coconut oil.
Published by Ryan Boren
#ActuallyAutistic retired technologist turned wannabe-sociologist. Equity literate education, respectfully connected parenting, passion-based learning, indie ed-tech, neurodiversity, social model of disability, design for real life, inclusion, open web, open source. he/they View all posts by Ryan Boren