This vegan cheesecake is just as creamy and tangy as the conventional versions thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner. For the cheesecake base, the agar must reach a temperature of 208°F to be activated and ultimately set. Don't worry if you don't have a thermometer—just keep the lid on the pot for 3 to 4 minutes until the agar has dissolved thoroughly, and then check the texture. When the agar runs off a rubber spatula without sticking, it's ready to use.
Juicy peaches and nutty almond meal pair up in this summery, vegan take on a classic upside-down cake. The almond meal adds a soft texture to the cake and helps it hold together as the peaches soften and sweeten during baking. To make the cake gluten-free, choose a gluten-free flour blend and nut-based nondairy milk, such as Miyoko's Creamery. Miyoko Schinner founded Miyoko's Creamery, her "creamery of tomorrow," in 2014, at first focusing solely on high-end artisanal vegan cheeses—something that was next to impossible to find on the market at the time—before launching other popular products like the dairy-free cultured butter used in this recipe.