This week Eli’s Cheesecake introduced two new Vegan flavors to the company lineup — Belgian Chocolate and Carrot Cake. The desserts are available starting this week at Chicago-area Mariano’s stores only. I popped in to the Ravenswood Mariano’s for the big announcement, and, more importantly, get a taste.
My track record with vegan desserts hasn’t always been great. I find consistency to be a huge issue and flavors, particularly chocolate, always seem to suffer. Eli’s partnered with Chicago tofu-maker Jenny Yang of Phoenix Bean to develop an artisan tofu to use in the recipes. The combination of tofu and dairy-free cheescake to build the consistency and carry the flavor worked well.
I think it’s a stretch to call either of these cheesecake, more of layered cake with cheesecake-esque topping. Still, each is an excellent alternative to other vegan desserts I’ve tried. The texture was great and each had a satisfying feel in the mouth. I loved the lightness of the carrot cheesecake, and they were able to bring out fruity notes in the Belgian chocolate.
If I tasted these without knowing they were vegan, I would never have guessed.
The vegan cheesecakes are much lower in fat and cholesterol than other choices, and, most obviously these have fewer calories than traditional cheesecake. I believe each slice weighed in at less than 200 calories. That means there’s more to love, right?
Want to hear more about Eli’s vegan cheeseake? Watch the video from Wednesday’s announcement.