Vegan ‘Cheesecake’ with Almond and Pistachio Base, Ginger Vanilla Filling and Blueberry Chia Jelly

Vegan ‘Cheesecake’ with Almond and Pistachio Base, Ginger Vanilla Filling and Blueberry Chia Jelly

This vegan version of cheesecake is by no means a traditional Christmas dessert, but would sit happily on your festive table with its rich ginger and vanilla notes. As it’s stored in the freezer you could make it a day or two ahead. 

Photography by Kelly Gibney
From issue #63