Raw Vegan Cheesecake

I’m not really a big cheesecake kind of guy but every now and then I get in the mood for one. I rarely eat plain cheesecake so I love finding a good flavored one. This recipe can be used either way. Eat it plain or have some fun with it and flavor it with your favorite fruit. I chose to make this a raspberry cheesecake for my anniversary. This is a great raw no bake recipe that came out great for the occasion. The crust is a recipe taken from PlantPure kitchen as Kim Campbell is one of my biggest inspirations. I highly recommend buying her cookbooks and following her on social media as she is always posting great recipes and ideas. Following her has given me so many ideas to play around with and use in my own personal creations.




No bake pie crust:

1 1/2 cups oats

1 cup walnuts

1 cup Medjool dates, pitted

1/4 cup unsweetened applesauce

1/2 unsweetened coconut flakes

1/2 teaspoon ground cinnamon



  1. Grind the oats in a food processor into a flour. Add the walnuts and blend until the mixture is completely combined and sticking together.
  2. Add the dates, applesauce, coconut, and cinnamon to form a dough that holds together.
  3. Press the mixture into the bottom of a 9 inch spring form pan.


Cheesecake filling

  • 3 cups chopped cashews, soaked for 2 hours
  • 1/2 cup lemon juice
  • 1/2 cup maple syrup
  • 3/4 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup fresh raspberries


  1. In a food processor, blend cashews, maple syrup, coconut oil, vanilla, salt, lemon and raspberry’s together until super smooth. Pour in mixture on top of crust and smooth the top level with a spatula. Place in the freezer for a few hours before serving until firm.
  2. Let cake thaw  for 15-20 minutes before serving.

I served mine with some chocolate gnash and fresh raspberry sauce. Serve yours however you would like. Again, have fun with it and enjoy.


Bon Appetite!

— Chef Drew


The Almighty Brookie

I’m sure by now everyone has seen the commercial for Papa John’s new brookie. If you have not, it’s basically a pie where the crust is chocolate chip cookie and the filling is chocolate chip brownie. I see this commercial all the time and it always makes me hungry. I try my best to not eat fast food of any kind and have done really well with that over the last few years. I actually can’t even tell you the last time I ordered anything from Papa John’s and it used to be my go to place for pizza for awhile. As a clean eater, I do not even want to imagine what a Papa John’s product would do to my system now. Luckily, I love to bake and I like creating in the kitchen. So obviously I had to make my own brookie. Since I eat clean and keep a plant based diet, this recipe follows that and is both dairy free and oil free. I seriously want everyone to make this and enjoy it for everything it is, pure amazingness. My wife does not want me to share this but I feel like to have to. America needs to make this!


Cookie Crust

  • ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon fine sea salt
  • 2 tablespoons cane sugar
  • ½ cup semi-sweet dairy-free chocolate chips
  • ¾ cup super creamy peanut butter (melt to a smooth liquid if it is cold or really thick before measuring) – if you use pure peanut butter your recipe will be fully oil free, if not that’s ok, it just depends on how strict you want to be
  • ¼ cup + 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon regular unsulphured molasses
  • 1 tablespoon water
  1. Add the flour, baking powder, salt and sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
  2. In a separate medium bowl, combine the peanut butter, syrup, vanilla, molasses and water. Stir until completely smooth. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, but not stiff.
  3. Place the dough into a pie tin (I used glass so my baking time reflects that) and press to fit the tin in the shape of a crust. Set aside and make your brownie.


  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cocoa powder (I used dark chocolate because it’s awesome)
  • 2 tbsp maple syrup
  • 1 tbsp water
  • ¾ cup cane sugar
  • 2 tsp vanilla extract
  • 2 tbsp flax meal plus 6 tbsp water, whisked together
  • ½ cup chocolate chips
  1. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, sugar, flaxmeal mixture, and vanilla extract.
  3. Whisk together until well mixed.
  4. Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a spatula.
  5. Stir in  the chocolate chips. The batter will be really thick.
  6. Pour brownie mixture into your prepared cookie crust
  7. Bake in a preheated 350-degree oven for 25-30 minutes. After 30 minutes, if you stick a toothpick into the brownie it will not be clean. That’s ok, take it out anyway. It will continue to cook as it sets. Your cookie may feel very soft still as well, again this is ok as the same will happen. Brownies and cookies cook at different times normally so I feel if you bake it any longer you will over bake the cookie. Let it sit until both the cookie and brownie firm up a bit before eating. I happened to let mine sit for a few hours and it was still warm and awesome when we ate it.


I most certainly hope you enjoy!

-Chef Drew

The Healthiest Dessert Ever!

Not even kidding. This is probably the healthiest dessert I have ever come across. But don’t let that fool you. It may be healthy but it is amazing and a great substitute to the real thing.

I think it’s safe to say that a lot of people go absolutely crazy for raw cookie dough (I know my wife sure does.) What if you could eat it without all the guilt and shame that come from polishing off a full tube of that delicious sugary creamy dough? Well now you can. This recipe comes from a site we have used before and love, Oh She Glows. When I stumbled on this one I knew I had to try it. I always like experimenting and trying the recipes that almost seem impossible, the ones that you read and say “there’s no way this is gonna taste like that!” This was one of those and trust me, if you don’t think of what it’s made from, it looks and tastes like real chocolate chip cookie dough. The fun part is it’s made from potatoes. Not only is it yummy but it’s entirely plant based, gluten-free, grain-free, oil-free, and soy-free. It does however, call for nut butter so if you have and kind of nut allergies this isn’t for you. The original recipe says you can exclude it if you want but honestly I don’t see how you could. it calls for cashew butter but I used regular natural peanut butter because it’s what we had. I had intended on making my own cashew butter but it takes like a half our in the food processor and I did not feel like doing that, Some day I will but not today.

So here it is, Healthy Chocolate Chip Cookie Pota’Dough



240 grams yellow-skinned cooked potatoes, peeled (approx. 1 1/3 cups)

6-7 tbsp pure maple syrup, or to taste (I used about 8 because I like things sweet)

3 tbsp cashew nut butter (again, I used regular natural peanut butter)

1/2 tbsp pure vanilla extract

1/2 tsp fine grain sea salt, or to taste

1/3 cups dairy free chocolate chips (plus more to top with)



  1. Peel and roughly chop the potatoes. Cook the potatoes in a pot of water until tender, about 20 minutes. Drain.
  2. In a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple syrup. Do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. Process until smooth for at least a couple of minutes, stopping to scrape down the bowl as necessary. Make sure no clumps remain. Adjust sweetness if desired.
  3. Place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the chocolate chips just before serving. Top with a few extra chips and enjoy. Serve with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or the way we had it – by the spoon full.

There you have it, the healthiest dessert ever!

Bon Appetite!

-Chef Drew

Here we go again with the Bananas

I’ve said it before and I’ll say it again, I looooooooooooooooove bananas and anything banana flavored or related. I made this about a week ago and just haven’t posted it. I had been waiting for enough bananas to ripe to make this after I got the idea from an episode of Diners, Drive-Ins, and Dives. This is one of my favorite shows to watch because so many people are doing really creative things with food and it always gives me the inspiration to figure out how to take these ideas and make them dairy-free and meatless. Long story short here, banana bread is always awesome to make but what makes it better? Turn it into french toast. Banana bread french toast is awesome and if you’re like my wife and I, you make it on a Sunday night to eat as a snack rather than wait for breakfast. So here you go, Banana Bread French Toast:


  • ¼ c plain, unsweetened vegan milk
  • ½ tsp apple cider vinegar
  • ½ c vegan butter
  • 1 cup light brown sugar
  • 3 very ripe medium bananas, mashed
  • 1 tsp vanilla
  • 2 c flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • ¼ tsp salt
  1. Preheat oven to 350F.
  2. Line a 9″ loaf pan with parchment paper.
  3. In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
  4. In a large bowl, cream together vegan butter and sugar.
  5. Add bananas, vanilla, and milk mixture and beat.
  6. In a medium bowl, sift together flours, powder and soda, nutmeg, and salt.
  7. Add dry mixture to wet and beat just until all of the flour is moistened.
  8. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
  9. Cool 5-10 minutes in loaf pan, then lift loaf out onto a wire rack and cool fully.

Once bread is cool, slice and prepare for French Toast


  • 1 1/4 cups unsweetened almond milk
  • 1/2 Tbs flaxseed
  • 1/4 tsp cinnamon

Mix all ingredients in a bowl. Coat each side of your bread slices and place on a heated griddle. Toast until golden brown on each side.


Diagonally slice 2 bananas. Heat a frying pan with 2 Tbs vegan butter. Saute bananas for a few minutes. Add 1 Tbs brown sugar and toss. Saute together until bananas are caramelized. (only takes a few minutes) Place on top of your French Toast. Sprinkle with a little powdered sugar.



-Chef Drew

I was told there would be punch and pie

Guess what, it’s pie season. The fall time brings out the best in pies. Obviously you can make pies all year long but it seems like some of the best are just associated with the colder weather and of course Thanksgiving. One of my personal favorites is pecan pie. Flavorful and amazing, you can’t go wrong with it. Now I have modified your typical pecan pie just a little to put my spin on it. Not only is it vegan, but I added some extra ingredients that I think it needed. The best part was when I made it, it didn’t come out quite right so to make sure I had it perfect to post, I made another. Now I have two pies at my house and no one is complaining haha. So here it is, my chocolate chip, pumpkin, pecan pie with homemade vegan whipped cream.




2 1/4 cups all purpose flour

1/2 cup vegan butter (I use Earth Balance) cut into 7 or 8 pieces

2 Tbs cane sugar

1/2 ice water


1/3 cup nondairy milk (unflavored)

3 Tbs cornstarch

3/4 cup cane sugar

1/4 cup homemade brown sugar (1 cup cane sugar to 1 Tbs molasses)

1/3 cup honey

1/3 cup agave nectar

1/4 pure maple syrup

1/2 can pumpkin

1 tsp vanilla extract

1/4 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 cup chopped pecans

1 cup dairy free chocolate chips


Mix dry ingredients in a large bowl. Add butter and cut it into the dry mix until crumbly. Slowly drizzle in water a little at a time until the mixture sticks together when you squeeze it. Form into a ball and refrigerate for 1 hour.

When crust is done chilling, roll out with a rolling pin on a surface dusted with flour. Carefully place crust into an oiled pie plate and cut off the edges.


Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the nondairy milk and cornstarch. It should get foamy after a few minutes. Then add in the sugars, honey, agave, and syrup. Whisk until the sugar crystals break down and the mixture is smooth. Mix in the canned pumpkin. Add in vanilla, salt, cinnamon, and nutmeg and mix again. Fold in the pecans and chocolate chips.

Pour the mixture into the pie crust. Bake 45-60 minutes or until the filling is bubbling. (Mine ended up baking for a full hour and I also pre-baked my crust for 5 minutes because I like the way crust gets when pre-baked)

Remove from oven and let cool for at least half an hour. Refrigerate for 8 hours before serving. (mine ended up sitting overnight because I baked it late in the day)

Whipped Cream

2 14 oz cans full fat coconut milk or cream

1/3 cup plus 2 Tbs powdered sugar

Place the coconut milk cans along with the mixing bowl and whisk attachment from your electric mixer in the refrigerator for 8 hours or overnight.

Working quickly is key here to keep your ingredients from getting warm. Attach your whisk and bowl to your mixer immediately before making your whipped cream.

Puncture the cans and drain the liquid.Once the liquid is drained open the cans and scoop the fat content into your chilled mixing bowl. Whip the coconut fat in high speed for 15-20 seconds. Add the sugar and whip for 20 more seconds starting on low and working up to high speed. Use whipped cream immediately or store in refrigerator for 3-4 hours before use.


Bon Appetite!

-Chef Drew