Dessert Culture
Soy Cheesecake Walked So Dairy-Free Desserts Could Run
Somewhere between “that looks like cheesecake” and “wait, this is made of tofu,” a lot of people stop mid-bite and
Daizu Dentō
August 17, 2026
Somewhere between “that looks like cheesecake” and “wait, this is made of tofu,” a lot of people stop mid-bite and
A friend once swapped the milk in her cheesecake batter for soy milk purely because the fridge was out of
Someone hands over a slice of vegan cheesecake expecting it to taste like a lighter version of the real thing.
Ask three friends to pick a cheesecake flavour and watch the table split into factions almost immediately. One wants matcha
By the time the last piece of nigiri has been set down and the counter goes quiet, most diners have
There’s a moment that happens at almost every dessert table in Singapore. Someone takes the first bite of a cheesecake,
There is a moment, usually somewhere between the first and second bite, when soybean cheesecake stops needing an explanation. Before
A clean plate isn’t the only measure of a good dessert; the real test is how you feel afterward. A
The rich, dense feel of cheesecake is often credited to dairy fat. But can plants achieve the same effect? It’s
Ever feel a waxy film on your tongue after eating a traditional dessert? That’s the animal fat in ingredients like