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A New York Style Cheesecake that is simply “to-live-for”! This incredibly easy cheesecake recipe uses our new luscious Classic Cream Cheese for the cheesy filling and our VeganButter for a rich crust. Alternatively, use your favorite graham cracker crust recipe or follow our gluten-free crust recipe. Enjoy!

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Miyoko’s Easy Classic New York Style Cheesecake
Votes: 55
Rating: 3.69
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Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Votes: 55
Rating: 3.69
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Rate this recipe!
Instructions
Crust
  1. Combine all of the ingredients in a food processor and process until crumbly. Press into the bottom of a 8- or 9-inch springform pan lined with parchment.
Cheesecake
  1. Preheat the oven to 350 degrees F.
  2. Let the cream cheese soften at room temperature to make it easier to cream. Place all ingredients in a food processor and process until smooth and creamy, about 1 minute. Alternatively, place all but the last three ingredients in a large bowl and use an electric mixer or a wooden spoon to mix well. Add the final three ingredients – the agar, vanilla extract, and lemon zest, and mix well.
  3. Pour into the prepared 8- or 9-inch springform pan. Bake for about 50 minutes, until lightly browned on top. Let cool completely, then place in the refrigerator for several hours or overnight before serving.
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Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!

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Florentine Cookies
Votes: 16
Rating: 3.25
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Course Dessert
Servings
cookies
Ingredients
Course Dessert
Servings
cookies
Ingredients
Votes: 16
Rating: 3.25
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, break up the almond slices a little by hand. Mix with the flour, zest, and salt.
  3. In a saucepan, combine the sugar, syrup, creamer, and butter. Bring to a boil, and then continue to boil for about 2 minutes. Combine with the flour mixture.
  4. Drop by teaspoons onto parchment-lined baking sheets, making sure to spread them out at least 2 – 3 inches apart. (To make them round, allow to cool briefly, then roll with hands to form balls).
  5. Bake at 350 degrees for 8 – 10 minutes until golden brown.
  6. Dip or drizzle with chocolate.
Recipe Notes

Miyoko shows you how to make these classic cookies:

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Recipe by Jenny Bradley

Professional vegan baker Jenny Bradley developed this recipe to add VeganButtery creamy richness to these sweet chocolatey vegan & gluten-free Black Forest Brownies! Serve them with a coconut whip or even warm á la mode; bring them to a potluck or a holiday soirée!

 

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Black Forest Brownies with Coconut Whip Cream
Votes: 5
Rating: 4.8
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Course Dessert
Servings
Ingredients
Brownies
Coconut Whip Cream
  • 1 13-15 ounce can Coconut cream or full-fat milk
  • 2 tablespoons powdered sugar
Cherry Topping
Course Dessert
Servings
Ingredients
Brownies
Coconut Whip Cream
  • 1 13-15 ounce can Coconut cream or full-fat milk
  • 2 tablespoons powdered sugar
Cherry Topping
Votes: 5
Rating: 4.8
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Instructions
  1. Chill coconut cream overnight.
  2. Preheat oven to 325F.
Brownies
  1. Lightly grease an 8 inch square pan. In a small bowl, whisk ground flax and warm water. Set aside for a few minutes to thicken.
  2. In a medium bowl, whisk together melted butter, palm sugar, agave, and vanilla extract. Also whisk in flax mixture, set aside.
  3. In a large bowl, sift flour, cornstarch, cocoa powder, and salt. Whisk in wet ingredients until there are no lumps, pour into pan and bake for about 20 -25 minutes, or until the brownie starts to pull away from the sides.
Coconut Whip
  1. If you are using coconut milk, open can, and drain liquid. You will only be using the hardened cream top. In a medium bowl, with a hand mixer, whip coconut cream and powdered sugar on high until the consistency of whip cream, about 1 - 2 minutes. Refrigerate immediately. Whip is easier to use the colder it is.
Cherry Topping
  1. In a small sauce pan, heat cherries, lemon juice agave, vanilla extract and salt on medium to medium high heat. In a small bowl, whisk cornstarch and water. When cherries comes to a light boil, add cornstarch and water mixture. Whisk until thickened, a few minutes.
  2. Let brownies cool completely before cutting, add a scoop of whip cream and slather with cherries!
Recipe Notes

Photo by Michael Mendoza

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Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!

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Pumpkin Pie with Pretzel Crust
Votes: 2
Rating: 3
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Course Dessert
Servings
people
Ingredients
Course Dessert
Servings
people
Ingredients
Votes: 2
Rating: 3
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F and pre grease a pie pan and set aside.
  2. In a food processor combine shredded coconut, pretzels, walnuts, brown sugar and pumpkin pie spice, pulse until crumbled.
  3. In a small sauce pan melt down Miyoko's Butter. Zest fresh ginger into the melted butter. Combine your crumbled ingredients with the melted butter mixture.
  4. Pour into your pre greased pie pan and press into your pie pan to create the crust.
  5. To make the filling combine all wet ingredients into a large mixing bowl and stir until well mixed.not stir in the dry ingredients.
  6. Pour filling into already assembled crust. Top pie with a little fresh orange and ginger zest. Bake for 60 minutes.
  7. Top with a dollop of my vegan mascarpone and serve.
Recipe Notes

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December 8, 2017

New York Style Cheesecake

A New York Style Cheesecake that is simply “to-live-for”! This incredibly easy cheesecake recipe uses our new luscious Classic Cream Cheese for the cheesy filling and our VeganButter for a rich crust.

October 6, 2017

Skillet Biscuit

Make a quick, rich, flaky, and delicious skillet biscuit featuring our melty Smoked VeganMozz and our VeganButter. Recipe developed by the talented Cobi Kanani!

September 7, 2017

Stuffed Meatballs

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

July 23, 2017

Cornmeal Crust Pizza

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings!

May 28, 2017

The Real Burger

The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.

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