“Would you like some cream for your cheesecake?” seems like an ridiculous question to ask a vegan.
Jen Knight, owner of Pensacola’s End of the Line Café, sure thought it was. She vividly remembers the rich, thick cream being offered to douse her vegan cheesecake at a restaurant in Cork, Ireland, in the late 1990s/early 2000s.
She thought it was a mistake at first, as it would take Pensacola another decade before that caliber of vegan desserts was on the table, Knight explained. Then—she tried it. Harmoniously merging the decadent vegan cream of her dreams with a delicate raspberry drizzle…