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We can’t get enough pie this time of year, so lucky for us, vegan recipes for these tempting baked confections are plentiful. Like this New York-Style Cheescake from NYC Vegan: Iconic Recipes for a Taste of the Big Apple by Michael Suchman and Ethan Ciment. The secret to a plant-based twist on the legendary dessert? Vegan sour cream, which imparts an unmistakable tang and dense, velvety body. And lastly, what’s better than one vegan cheesecake? Two vegan cheesecakes! So don’t miss the recipe for our stunning Holiday Cranberry Cheesecake, featured on the cover of the November+December issue of VegNews, on newsstands now or available online!
RC.AAVS.300x250.11.2017(2)    VN.Elixinol.300x250.9.2017  

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