TODAY IS MY TWO YEAR BLOGIVERSARY!!!
Two years ago today, after months of sweating over a blog name and fretting over my sophomoric photography skills, I pushed the “Publish” button on my very first post. I can’t believe how much has happened since then. Back in May 2015, I was living in the city, working at an insurance job I didn’t particularly love, and had only been plant-based for a few months. Since then, I’ve moved three times, received a cookbook offer, started holistic nutrition school, and learned a few things along the way. I’d love to say that Well and Full is as bustling as ever, but as many of you know I’ve had some technical issues with the website recently, and it almost made me consider not doing this anymore. (Seriously, it was that bad.) The truth is, right now I’m trying to find a balance between blogging because I love it, and blogging because it’s a business. So my two-year blogiversary is a little bittersweet, in that sense.
One thing I know for sure is that I want to be better for you, my readers. You are the lifeblood that keeps Well and Full running. And as much as I’ll always stay true to myself and the type of recipes I want to create, I want to hear from YOU! What types of recipes do you like? What would you like to see more of around here? To make things easier, I made a little anonymous survey to get your feedback – it won’t take a minute! It would mean the world to hear from you, especially if you’ve been a silent reader since the beginning!
To celebrate, I made us a little vegan cheesecake! This recipe is deceptively simple, but yields such a beautiful result. I recommend serving with fresh spring flowers around the table – just make sure you don’t eat them if they’re not edible!! ;)

Blood Orange Raspberry Cheesecake
Ingredients
Crust
- 1/2 Cup Walnuts
- 1/3 Cup Oats
- 6 Dates pitted
- 1 Tbs Maple Syrup
Cheesecake
- 1 1/2 Cups Cashews soaked overnight
- 1 1/2 Cups Fresh Raspberries
- Juice from 1 Blood Orange
- A little Blood Orange Zest
- 1/4 Cup Maple Syrup
- Almond milk to thin, as needed
Instructions
Crust
- In a food processor, combine walnuts and oats and process until a fine meal is formed.
- Then, add in dates and maple syrup, processing until a sticky ball of dough is formed.
- In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.
Cheesecake
- In a blender, combine all ingredients and blend until smooth and creamy. Add in almond milk as needed, if it's too thick for your blender to process. However try to use as little almond milk as possible.
- Pour cheesecake mixture over crust and let settle.
- Set cheesecake in the freezer for six hours, or overnight.
To Serve
- Once cheesecake has set and hardened, top it with any fresh berries you like.
- Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!
30 Comments
Meredith | Earth & Oven
May 5, 2017 at 10:06 amwelcome back + happy blogiversery! This cake is absolutely stunning and I can think of no better way to celebrate than dive into a creamy and tangy cashew cheese cake :)
Sarah
May 5, 2017 at 9:34 pmAwww thank you Meredith!! :)
Charlotte
May 5, 2017 at 7:09 pmCongrats on your blogaversary!! I’m coming up on my two years as well so I can relate to the feeling of having come so far.
Sarah
May 5, 2017 at 9:35 pmThanks so much Charlotte!!! And congrats on your upcoming two year blogiversary too :)
Melissa Novotny
May 6, 2017 at 9:14 amThis cheesecake looks unreal! It would make me so happy to serve this.
Sarah
May 6, 2017 at 12:39 pmThanks so much Melissa!! :D
thalia
May 8, 2017 at 2:54 ami love vegan cheesecake!! (dare i say even more than regular cheesecake??!!) this looks so beautiful and i adore the blood orange flavouring. totally need to try this recipe! Xx
Sarah
May 10, 2017 at 9:53 amAww thank you Thalia!! I love your work so your note means a lot to me :)
Chelsey @ Chelsey Crafts
May 8, 2017 at 11:07 pmCongrats on your blogaversary! Perfect recipe to celebrate it :)
Sarah
May 10, 2017 at 9:54 amThanks Chelsey!!
Caras Kitchen
May 9, 2017 at 8:35 pmHappy blogaversary! I love your writing and photography skills
Sarah
May 10, 2017 at 9:54 amThank you Cara!! :)
Karlie
May 11, 2017 at 7:07 amHAPPY BLOGIVERSARY! You are awesome <3 I've missed your recipes! This looks incredible and I will definitely be making it this weekend. xox
Sarah
May 13, 2017 at 10:38 amAww thank you so much Karlie <3 I really appreciate it
Carlos At Spoonabilities
May 13, 2017 at 8:33 amCongratulation on your blogaversary!!!
Love reading your post and the cheesecake look so beautiful!
Sarah
May 13, 2017 at 10:39 amThank you Carlos!! :)
Maya | Spice + Sprout
May 13, 2017 at 3:08 pmHappy blogaversary, Sarah! It’s been an amazing two years watching your blog grow, and keeping up with your life :) I can understand the bittersweet feelings, but I really hope you continue because you are so talented. Sending hugs, friend xo
Sarah
May 17, 2017 at 8:15 amThank you so much, sweet friend <3 XO
Phyllis
May 16, 2017 at 7:21 pmThe color is so lovely on that cheesecake, I am crazy about it! I just came across your blog but happy blogaversary!
xo
Phyllis
http://desgeulasse.com/
Sarah
May 17, 2017 at 8:16 amThanks Phyllis!! :)
Bek | The Floured Kitchen
May 17, 2017 at 4:35 amHappy Blogiversary! Such a beautiful cake Sarah! Gorgeous colours <3
Sarah
May 17, 2017 at 8:16 amThank you Bek!! :)
rust
May 17, 2017 at 7:50 amBeautiful! It’s one I need to make!
Sarah
May 17, 2017 at 8:17 amThanks, Rust! I hope you like it!
Ana @TheAwesomeGreen
May 17, 2017 at 8:13 amHappy Anniversary! The photos look so, so great! Congrats Sarah :)
Sarah
May 17, 2017 at 8:18 amThank you Ana!! I’m such a fan of The Awesome Green so it means a lot that you stopped by :)
heather (delicious not gorgeous)
May 20, 2017 at 1:36 pmthis looks amazing!! normally i’m trying not to have parchment/plastic wrap/foil imprint onto my food, but it looks really cool here! and blood orange and raspberry sound like such an amazing combo :3
Sarah
May 22, 2017 at 10:19 amThanks Heather!! I kind of like the way the parchment paper imprint looks too :)
Louisa
May 30, 2017 at 11:59 amThis looks so amazing! And happy blogiversery :)
Sarah
June 1, 2017 at 9:19 amThanks so much, Louisa :)