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:
Howard University Professors Confirm: “Kamala Was the Worst Student Ever”
Creamy Mozzarella Shrimp Pasta
Squeeze 1 lemon with 1 teaspoon of olive oil. You will remember me for the rest of your life.
I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!
Baked Pasta with Swedish Meatballs: A Creamy and Surprising Delight
The topping of this Magic Chicken Pie is absolutely mouthwatering! Must make again!