Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake


The most heavenly cake I’ve had in recent years has been the raw cashew dreamcake.  As dreamy and creamy as this “cheesecake” is, it doesn’t contain any cheese or dairy, nor does it have a graham cracker crust.


It takes only a few simple ingredients to whip this up and voila, cashews turn into cream, and boy, what a dream! For my first raw cashew dreamcake, I used a mixed berry flavoring: blueberries, raspberries, and blackberries.  With the addition of vanilla and lemon juice, this cake is sweet, tart, rich and delicious.  By soaking the cashews overnight and with the help of my heavy duty Vitamix blender, I was able to achieve smooth and creamy, silky perfection.  A bite of this is true divinity.

Now, I’m not going to pretend I wrote this amazing recipe.  My adaptations are the mixed berry flavoring and instead of using honey or agave, I used raw coconut nectar for it’s low glycemic index and because it contains much less fructose (about 20%) than agave (which can contain up to 90% fructose). Mind you, studies have been shown that high levels of fructose make lab rats fat. If you currently consume agave, I’m sorry to inform you that agave has more fructose than high fructose corn syrup (about 50% )! Can you believe it? This explains why I steer clear from agave!

So, if I didn’t come up with this brilliant cashew cheesecake recipe, who did?  My answer is, I have no idea.  I used the raw cashew dreamcake recipe from the lovely Sarah Britton at mynewroots.org to adapt my version, and she says she didn’t come up with it either.  The origins of this genius remains a mystery.

I can honestly say that after indulging in a slice of this vegan “cheese”cake, I felt no guilt.   Perhaps, this may be due to my active lifestyle or maybe it’s because this cheesecake is vegan and raw– it doesn’t contain any cholesterol and its powerful vitamins, minerals and enzymes still remain intact.

Instead of eating empty calories, we get a healthy handful of nuts, berries, and raw coconut nectar.  There is coconut oil in the recipe, which is high in fat.  However, coconut oil does not contain cholesterol.  The oil comes in the form of medium-chain triglcerides (or MCTs), which differ from types of fat consumed from both plant and animal sources, long-chain triglycerides (or LCTs).

“MCTs are easily digested, absorbed, and utilized in the body because their molecules are smaller       than those from LCTs. This means that unlike other fats, they require less energy and fewer enzymes to break them down for digestion. They are an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism. They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.” -Sarah Britton

That said, if we eat well throughout the day and exercise a few times a week, this is a perfect dinner dessert!  You can prepare this in a 6-inch round spring-from pan, or you can use a cupcake mold, lined with plastic wrap.

Finally, here’s the recipe! I hope you love it as much as we do!



Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

Serves 6-8

Time 1 day

V, GF, R, SF, DF




1/2 C raw almonds (pecan or walnuts will also work)
1/2 C soft Medjool dates
¼ tsp sea salt

1 ½ C raw cashews, soaked for at least 5 hours, overnight is best
2 lemons, juiced
seeds of 1 whole vanilla bean (or 1 tsp  alcohol-free vanilla extract)
1/3 C raw coconut oil, melted
1/3 C raw coconut nectar (or maple syrup if you don’t have this)
1 C berries: blueberries, blackberries, raspberries (thaw completely if using frozen)

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness.  You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Scoop out crust mixture into a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6 inch cake round, lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets, and press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.

2. If coconut oil is solid, place oil in a small saucepan on low heat until it comes to a liquid state.

3. In the blender, place all filling ingredients (except berries) and blend on high until very smooth (this may take a couple minutes).

4. Pour about 2/3 (eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the berries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling and smooth with a spatula. Place in the freezer until solid, about 3 hours.

5. To serve:

a)  the cake, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or the way I like it, with berries! Store leftovers in the freezer.

b) the tartlets, remove the tartlets from the freezer 30 minutes before serving and remove plastic. Place them on plate and serve when defrosted. Serve topped with fruit.



Try my Vanilla Bean “Cheese”cake with Mixed Berry Compote.



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Spring and Easter Sweets and Treats!

Some of the things that I enjoy most about Spring are that we have more daylight, warmer weather, fruit trees and flowers in bloom, and Easter. In celebration of Easter or the magical wonders of the Spring season, I want to share a few of my favorite sweets and treats that have been proven to please everyone, vegans and non-vegans alike!

The first dessert is my husband’s favorite.  It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote.  It looks sinfully delicious and, yet, there is nothing really sinful about it.  Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw.  It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact.  Eating a slice of this is like eating a healthy handful of nuts and fruit.



Another favorite of mine is my Nutty Creamy Chocolate Cake.  My non-vegan friends are awestruck when they take a bite into this silky smooth piece of deliciousness– they cannot believe there is not one drop of dairy in this luscious, creamy cake.  I have been told many times that this tastes like a decadent truffle cake.  At some point, I may even change the name to “Chocolate Truffle Cake” since it is so fitting.


These Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake Tartlets are the size of cupcakes, and they are even better than cupcakes.  The combination of the vanilla and the berry cream with the sweet date and nut crust in these tartlets is incredible.  I gave these as gifts to some friends who aren’t vegan, and they raved about how amazingly delicious they are.
photo-117As you can probably tell from my favorite sweets so far, raw vegan cashew “cheese”cakes, are high up on my list.  I have yet to meet one person who doesn’t appreciate the silky smooth, decadent, and delicious vegan “cheese”cake!  This next recipe is basically a raw vegan cashew-pistachio “cheese”cake with a whisper of rose and kiss of cardamom.  I made this beauty, filled with popular Middle Eastern flavors: rose, pistachio, and cardamom– for my in-laws who are Persian-American.  They not only were impressed by the aesthetics, but loved the flavors and textures.  I call this a Creamy Pistachio Rose Dreamcake.


I’m a big lover of chocolate, so of course, I need to add a chocolate brownie to my list of favorites.  These are my favorite Black Bean Brownies.  If you make them for your loved ones, play the guessing game.  Have them try your vegan and gluten-free brownie first, then tell them to guess what the secret ingredient is!  Best served chilled as a stand-alone treat or served with a scoop of vanilla ice “cream” for brownie a la mode.

My next favorite are Raw Goji-, Cranberry, and Coconut Truffles.  They are the quickest to make, and they go fast–either in your fridge at home (by you) or displayed in front of a crowd of guests.  These truffles are chewy with the perfect amount of sweetness from coconut, coconut nectar, cranberries and goji berries.  I am shocked that the pickiest of eaters will pick one of these up and go back for seconds and thirds.  These are great to give out as gifts, too, packaged in recycled jars, tied with pretty ribbon.




Thin Mint Cookies are loved by all.  My friends and family, and my readers who have made them for their families have told me they are even better than the original Girl Scout version.  Within the snappy chocolate coating lays a crisp chocolate mint cookie.  They are minty fresh.  If you and your loved ones enjoy mint and chocolate, you will be in heaven with these cookies!



My Yayfair Chocolate Candy are a delight, and are a lot of fun to make, too.  This is my vegan version of what used to be one of my favorite nuts and chews candies from See’s Candy Store– the Mayfair candy.  This recipe tastes like the real thing, only it’s not bad for you.  No cholesterol or refined sugar.  It’s simply chocolate candy with dried cherry, walnuts, hemp seeds and vegan date “caramel.”  It’s raw and such a wonderful, guilt-free treat!          IMG_6522

Last but not least, everyone’s favorite, the classic Chocolate Chip Cookie or Chocolate Chai Cookie.  These are easy to make and they are divine.  Amazingly, the texture of these cookies is soft, like a Keebler soft-batch cookie. The key ingredients are the garbanzo flour and coconut sugar– the combination of the two helps achieve its soft, chewy texture.  I love the flavor of the Chocolate Chai Cookie and must warn you that they are addicting.  Since they are so popular among my readers and within my circle of friends and family, I usually give these cookies as gifts.


I hope this post has given you some good ideas for what to cook up this weekend!  If you haven’t tried any of these sweets and treats, a good time to try them is now!

I love seeing your My Eclectic Kitchen recreations!  Please continue to tag #myeclectickitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations!  Who knows, I may feature your post on Instagram and Facebook!

One last thing, if you are interesting in an Instagram shout-out, don’t forget to enter my Instagram Shout-out Contest!  Ends this Friday, April 18th.  Simply:

1) repost any of my photos

2) follow @yvonne_deliciously_vegan and tag #YvonnesShoutoutComp

I hope you are having a wonderful week so far!

In Love and Health,




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Welcome to my recipe photo gallery!

All recipes are vegan, gluten-free, refined sugar-free, soy-free, and dairy-free.

Click on a photo for recipe or to be directed to where you can find the recipe (ie. the App).

You can also search for recipes by index.

Please hashtag #MyEclecticKitchen when using my recipes!

Char Siu Maitake Bao

Ube Bao



Sweet Potato Fries with Tikka Masala Sauce

IMG_5642 (1)

Savory Indian Pancake

VeganItalianMeatballsItalian Quinoa Meatballs

best foods approved imageCurried Chicken-less Salad Sandwiches


Mock Tuna Salad Sandwich

RedPepperPureeUpdatePhotoRed Pepper Puree

Version 2Kabocha Squash and Rajas Gratin

2015-10-20 13.43.31Arugula and Persimmon Salad

2015-10-29 01.57.22Green Monster Dip – aka Chickpea Avocado Hummus

IMG_9272Strawberries and Cream with Figs Cheesecake


Superfood Truffles


Chocolate, Peanut Butter, Banana Ka’Chava Shake

_MG_2195Chocolate Mousse Pecan Tart

_MG_2323Raw Pumpkin-Spiced Mamey “Cheese”cake

_MG_2236Cranberry Pomegranate CiderIMG_7798Savory Pumpkin Pie

_MG_2359Holiday “Meat”loaf

IMG_7733Raw Stuffing

_MG_2207Quinoa Stuffing

_MG_2241Creamy Mushroom Rice

IMG_7688Green Beans with Garlic and Lemon

_MG_2321Candied Yams (or Sweet Potatoes)

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_MG_2360Garlicky Cauliflower Puree

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candyapple1“Caramel” Candy Apples

crabcake2Sweet Potato Crab-less Crab Cakes

Fallcupcake1Pistachio-Orange “Blood” Splattered Cupcakes

kabochasquashsoupKabocha Squash and Ginger Soup

ZoodleBrain2Zoodles with Pumpkin Kale Pesto

PunchWitch’s Kombucha Brew

GrapeSpider2Grape Snakes

IMG_7040Garlic’d Cauliflower Puree

IMG_6368German Chocolate Truffle Cake

IMG_4928Banana Cream Pie

IMG_4990Banana Cream Pie

IMG_pbPeanut Butter and Chocolate Dreamcake

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IMG_5632Sunshine Cookies (sunbutter cookies)

IMG_4480Fudge Brownies

IMG_4328Garam Masala Cookies


My Favorite Waffles

IMG_1736Quinoa Kale Salad

IMG_2089Quinoa Pizza Crust

IMG_4807Chickpea “Fish” Tacos

Photo Credit: Miranda Rivera

Photo Credit: Miranda Rivera

Almond, Cherry and Chocolate Biscotti

168Black Bean Brownies

IMG_7803Chunky, Chewy Oatmeal Chocolate Chip Cookies with Pecans, Walnuts, and Coconut

IMG_7520Chickpea Fritters with Cucumber Dill Sauce

IMG_8843Vegetable Tikka Masala

IMG_0349Gluten-free Chapati

IMG_0863Super Bread (gluten-free, yeast-free and xanthan gum-free)

IMG_pinkPink Peppercorn “Goat Cheese”

IMG_6522Yayfair Chocolate Candy – Chocolate candy with a dried cherry, walnut, hemp seed and vegan “caramel” center

IMG_0921Sriracha Cashew Cream Sauce

photo-117Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

IMG_6040Buffalo Cauliflower with Avocado Dip

IMG_6140Vanilla Bean “Cheese”cake with Mixed Berry Compote

IMG_4792Quinoa Meatballs

IMG_4233Stuffed Mushrooms

IMG_4643Quinoa Veggie Burgers

IMG_4055Creamy Pistachio Rose Dreamcake

IMG_4177Oriental Cabbage Salad

IMG_4075Asparagus Soup


IMG_2124Thin Mint Cookies

yellow curry2Yellow Curry

IMG_1525Yellow Curry

IMG_1375Candied Sweet Potatoes

cranberry sauceCranberry Sauce

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IMG_0840Pumpkin Pie

IMG_0925Persimmon Cookies

IMG_0954Persimmon Muffins

image-88Persimmon Pudding

image-82Nutty Creamy Chocolate Cake

image-75My Favorite Gluten-free Vegan Pancakes

image-77My Favorite Gluten-free Vegan Waffle

image-74Chocolate Sauce for Pancakes and Waffles

image-79Coconut Whipped Cream

image-68Spinach and Parsley Pesto

image-65Black Bean Brownies – Best brownies. Ever.


image-61Gnocchi with roasted butternut squash

image-59Apple pancakes


Pumpkin Pie

photo-103Italian Lentil Soup

image-50Kelp Noodles with Asian Peanut Sauce


Banana Pancakes with Chocolate Sauce! – My 2nd Favorite and Gluten-free Vegan Pancakes


Fig and Frangipane Tart Before Baked

image-34Luxurious Slice of My Fig and Frangipane Tart

image-35Fig and Frangipane Tart After Baked

image-38Juicy Fruit

image-32Roasted Curried Vegetables

image-30Latkes with Chunky Apple Sauce and Cashew Sour “Cream”

image-28Parsley and Kale Tabouli with Hemp Seeds


imageRaw Goji- and Cranberry Truffles

ChocoChaiCookiesChocolate Chai Cookies

image-25Tomato “Cream” Sauce

gaspachoGazpacho (Cold Soup)


Yvonne’s Lasagna

image-20Yvonne’s Lasagna

photo-99Quinoa Pizza Crust (no soaking required)


Buffalo Cauliflower – Vegan Buffalo Wings


Coconut Banana Pancakes with Chocolate Sauce and Berries


image-122-Minute Miracle Oat-Flax Bread

image-9Nutty Creamy Chocolate Cake


Glowing Green Smoothie

dreamcake1Raw Cashew Dream Cake – Raw Vegan “Cheese”cake

image-46Raw Vegan Cheesecake with Mixed Berry Compote

image3-Minute Miracle Bread

eggreplacerFlax Egg

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Roasted-Garlic-and-Herb-Potatoes-1024x834Herb Roasted Potatoes


My favorite kale salad

Yvonne’s Kale Salad

IMG_9917Zoodles with Red Pepper Pureeand Pistachio Pesto

IMG_0797Citrus, Fennel, and Arugula Salad

IMG_3900Mixed Baby Greens with Tahini-Dijon Dressing

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Vegan Meatloaf

crabcakesVegan Crab Cakes

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IMG_2738Eggplant and Zucchini Stacks



Glowing Green Smoothie – hers and his to-go


I threw my sister, Marie, a French bebe-themed baby shower in San Diego.

photo-91Yvonne threw sister, Marie, a baby shower. Made the favors, decor, most of the desserts and arranged the flowers.

May 2012, at the US Grant Hotel in San Diego for Yvonne’s wedding tasting with mom and sister.

Plums at the farmers’ market. Peyman’s favorite are very firm plums. Riva’s(Yvonne’s sister), favorite tart is Yvonne’s plum tart.

Morning pastries at Tavern, Los Angeles. Baked these off starting at 5am!

Stephanie, former Sous Chef, and Yvonne at work making croissants and Euro chocolate sauce. Tavern – Brentwood, Los Angeles, CA


Since 2010, Lucques Catering has catered the SAG awards. This is always a fun event to work. (Funnest events are the Oscar parties because stars visit the kitchen :)) Picture was taken after approx. 1,300 plates had been completed. Shrine Auditorium, USC campus. Yvonne is on the right. Pre-vegan days.


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You can also search for recipes by photo.

Please hashtag #YvonnesVeganKitchen when using my recipes! I love sharing how recipes come out and love hearing your feedback! 



Buffalo Cauliflower / Vegan Buffalo Wings with Avocado Dill Dipping Sauce

“Caramel” Candy Apples

Char Siu Maitake Bao

Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad

Grape Snakes

Green Monster Dip – aka Chickpea Avocado Hummus

Italian Quinoa Meatballs

Latkes with Chunky Applesauce and Sour “Cream”

Quinoa Meatballs

Red Pepper Puree


Roasted Curried Vegetables

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

Ube Bao


Chocolate, Peanut Butter, Banana Ka’Chava Shake

Cranberry Pomegranate Cider

Green Smoothie

Witch’s Kombucha Brew


2-Minute Miracle Oat-Flax Bread

3-Minute Miracle Bread (English muffin, hamburger bun, sliced bread)

Quinoa Oat Pizza Crust (no soaking!)


Apple Pancakes

Chocolate Sauce for Pancakes and Waffles

Coconut Banana Pancakes with Chocolate Sauce and Fresh Berries – my very first-ever vegan and gluten-free pancake recipe

Banana Pancakes with Chocolate Sauce  – 2nd favorite pancake recipe

Green Smoothie

My Favorite Gluten-free and Vegan Pancakes and Waffles 


Basmati Rice and Tadik (Persian-style)

Buffalo Cauliflower with Avocado Dill Dipping Sauce

Candied Sweet Potatoes

Candied Yams (or Sweet Potatoes) – new and improved!

Chickpea Fritters with Cucumber Dill Sauce

Cranberry Glaze

Cranberry Sauce

Creamy Mushroom Rice

Garlicky Cauliflower Puree

Garlic’d Cauliflower Puree

Green Beans with Garlic and Lemon

Herb Roasted Potatoes

Kabocha Squash Gratin

Kelp Noodles with Asian Peanut Sauce

Latkes with Chunky Applesauce and Sour “Cream”

Mushroom Gravy

Quinoa Meatballs

Quinoa Stuffing


Raw Stuffing

Roasted Curried Vegetables

Savory Pumpkin Pie

Stuffed Mushrooms

Zoodles with Kale Pumpkin Pesto


Arugula and Persimmon Salad

Cilantro Lime Kale Salad

Curried Chicken-less Salad

Kelp Noodles with Asian Peanut Sauce

Mock Tuna Salad Sandwich

My go-to vinaigrette, sauce, marinade

Oriental Cabbage Salad

Quinoa Kale Salad

Raw Parsley and Kale Tabouli with Hemp Seeds

Red Pepper Puree

Spinach and Parsley Pesto

Zoodles with Kale Pumpkin Pesto


Asparagus Soup

Gazpacho (Cold)

Italian Lentil Soup

Kabocha Squash and Ginger Soup

Spicy Red Lentil Dahl

Spicy Tomato Soup


Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad Sandwiches

Gnocchi with Roasted Butternut Squash

Holiday “Meat”loaf

Holiday Sausage

Kelp Noodles with Asian Peanut Sauce


Pasta with Tomato-Cream (Pink) Sauce


Quinoa Meatballs

Quinoa Oat Pizza (no soaking)

Quinoa Veggie Burgers

Raw Stuffing

Red Pepper Puree with Zoodles

Roasted Curried Vegetables

Savory Indian Pancake

Savory Pumpkin Pie

Spinach and Parsley Pesto with Zucchini Noodles

Spicy Red Lentil Dahl

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

Veggie Burgers

Yellow Curry

Yvonne’s Lasagna

Zoodles with Kale Pumpkin Pesto


Almond, Cherry and Chocolate Biscotti

Black Bean Brownies – Best Brownies. Ever.

“Caramel” Candy Apples

Chocolate Chip Cookies

Chocolate Chai Cookies

Chocolate Cake

Chocolate Mousse Pecan Tart

Chocolate Sauce for Pancakes and Waffles

Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans, and Coconut aka Monster Cookies

Coconut Whipped Cream

Creamy Pistachio Rose Dreamcake

Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

Fig and Frangipane Tart

Fudge Brownies

Garam Masala Cookies

German Chocolate Truffle Cake

Goji-, Cranberry and Coconut Truffles

Monster Cookies

Nutty Creamy Chocolate Cake aka Chocolate Truffle Cake

Persimmon Cookies

Persimmon Muffins

Persimmon Pudding (Persimmon Bread Pudding)

Pistachio-Orange “Blood” Splattered Cupcakes

Pumpkin Pie

Raw Pumpkin-Spiced Mamey Cheesecake

Thin Mint Cookies

Strawberries and Cream with Figs Cheesecake

Sunshine Cookies (Sunbutter Cookies)

Superfood Truffles

Vanilla Bean “Cheese”cake with Mixed Berry Compote

Yayfair Chocolate Candy– Chocolate candy with dried cherry, walnuts, hemp seeds and vegan “caramel”


Flaxseed Egg – Vegan and Gluten-free Egg Substitute


Alice, by Avril Lavigne

Gold Dust, by John Newman

O-bla-di O-bla-da – Life Goes On, by The Beatles

The Moldau, by Bedrich Smetana


Below are recipes posted before my transition to the gluten-free vegan lifestyle.  You will notice I did not post much back then.

*Beware: most of these are not vegan or gluten-free. This section is for my non-vegans friends, family, and visitors….




Apple Tart

Erica’s Green Cake – minty, chocolately, moist green cake!


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