Ingredients:
150 g of smoothie biscuits
100 g of melted vegan butter
Cheesecake Filling:
1 kg of vegan yogurt (store-bought or homemade with soy milk, lemon juice, and salt)
200 g of sugar
45 g of flour
1 teaspoon of vanilla extract
4 flax eggs (4 tablespoons of ground flaxseed mixed with 12 tablespoons of water)
150 g of vegan condensed milk (store-bought or homemade with soy milk, sugar, and cornstarch)
Directions:
CHOCOLATE CHIP COOKIES
These are awesome, fantastic garlic flatbreads in 10 minutes
MOM’S FAMOUS CREAM PUFFS
Girl Strolls Through Supermarket with Mom, Spots Her ‘Missing’ Photo on Milk Carton – Story of the Day
Ding Dong Cake
Breaking: Lia Thomas Disqualified from the Women’s Sports Hall of Fame, “Try For Men’s Hall Of Fame”
Crock Pot Beef and Noodles
MILK BRIOCHE
Riley Gaines reacts to sports commentator Keith Olbermann calling her “a third-rate athlete”
