This is by far the very best, easy, smoothest, and nutritious vegan, raw, gluten-free lemon cheesecake you’ll ever make. Made with tofu, lemons, and cashew butter, and raspberries. If you want a nut-free version, check out my notes and easy to use some cookies for the crust, if you wish.

Indulge in the sweet embrace of my Canadian-inspired Vegan & Gluten-Free Carrot Cupcakes. Elevating traditional carrot cake, these gems boast a luscious filling of plant-based cream cheese, bringing a bold and delightful twist. The recipe demands patience and space, but the mouthwatering results are worth the effort. Whether you follow it to a ‘T’ or add your own touch, these cupcakes promise a wow factor that transcends any variation. Ready to dive into the delectable world of flavours? Roll up your sleeves, don that apron, and let the oven work its magic!