Apricot and Ginger Gratin

This quick and easy desert has a comforting, baked vegan cheesecake-flavour. For an even easier version of a delicious gratin, use 400 g/14 oz canned apricots in juice. Use juice from the can to beat into the cream cheese. This recipe is from the author: JOANNA FARROW I changed the recipe from dairy to vegan.Continue reading “Apricot and Ginger Gratin”