Heidi Ho’s Lemon Chevre Cheesecake (v)

Heidi Ho’s cultured cashew No Chevre—a brilliant plant-based spin on goat cheese—is one of the tastiest things we’ve ever eaten. We blend the tart, creamy “cheeze” with coconut milk and lemon to make a rich citrusy cheesecake that gets swirled into vanilla coconut ice cream and crumbles of gluten-free, toasted almond pie crust.