Tuesday, 24 June 2014

Caramel, Bourbon, Cheezecake. SOLD!

Bourbon? Yes.  Caramel? YES! On Vegan Cheezcake? Oh HECK YES!

Once in a while I get adventurous and try to veganize something that is really ambitious. Most of the time I go into it with the expectation that it will probably end up in the compost whilst I swear up a storm. Maybe even a few tears. Lucky for all of us, this latest experiment turned out to be Heaven on Earth. The only tears were tears of joy!

There are lots of vegan cheezcake recipes out there, but one in particular caught my eye. Thanks to The Minimalist Baker I got the base for a creamy, dreamy, super-duper cheezcake. It wasn't until I got to the Bourbon Caramel part of the recipe that my heart sank a little. Heavy cream? Dang!

Sidenote: There is nothing more frustrating than websites that are a mixed bag of recipe types.Sometimes I read recipe names and by the time I'm salivating and clicking away I realize that there's little to no chance of veganizing well...sigh...

One of the staples in our fridge is canned full-fat coconut milk. When you refrigerate full fat coconut milk the coconut cream will separate from the coconut water and you can do so many things with it. Add a little agave/maple/sugar or vanilla and whip it up. Few things beat coconut whipped cream. Then with the coconut water, save it and use it in smoothies. Delicious! Anyhow, I figured it was worth a try.


2-3 tbsp bourbon
1 cup organic cane sugar
1/4 cup water
1/2 cup coconut cream

On medium heat, in a heavy flat bottomed pan add the sugar and water. DO NOT USE A UTENSIL. "Swirl" the pan around in clockwise and counter clockwise circles to keep the mix moving. If you don't do this, it will burn. The mixture should bubble and eventually brown. When it has a rich caramel colour remove from heat and stir in the coconut cream and bourbon. Return to warm element (It shouldn't be on, just warm) and using a silicon spatula stir and mix liquid well. Once it's all mixed well, pour it into a glass container and put in the fridge. It will be pretty thin right now, but in an hour or so it will be thick and caramelly. Resist the urge to pour it down your throat, but I won't judge you if you do. :)

Once your cheezcakes are set, top with this amazing vegan bourbon caramel and inhale!

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