A Vegan Shamrock Cheesecake for Friday Faves #95

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     What is it about St. Patrick's Day that makes everyone want to celebrate it even if you aren't Irish?  After doing our DNA tests my kids found out that they do have some Irish heritage through my husband's line, but not mine.  We don't drink beer, which seems like a traditional way of celebrating the day.  But still, if you look through our posts over the last few years, there is usually something about St. Patrick's Day every year!  Maybe it is the beautiful Irish accent or the idea of pots of gold at the end of the rainbow.  Whatever it is, for today's Friday Faves, we are honoring St. Patrick's Day once again. 

    Here are the things my family has always looked forward to, and then I will share one new special thing: 

• Watching Darby O'Gill and the Little People
• Having green milk in the morning on their cereal or just to drink.
• Eating Corned Beef and Cabbage
• Wearing green to keep from getting pinched

    We have an entire section about St. Patrick's Day on our blog where we share food, party ideas and printables to help you do little things to mark the day with your children and family! These little Rice Krispies Treats Pots of Gold can be made so that they are vegan if you use vegan marshmallows!  

      Now, here is the one more special thing that I told you about.  For many years now, one thing that is always fun to do for St. Patrick's Day is to go to McDonald's and get a Shamrock Shake.  It is a minty green nod to the holiday.  I already had mine for this year, and I wondered if there was a way that I could make something similar for my vegan Maddy.  Here is what I came up with! 

     I used Tofutti, a vegan cream cheese, almond milk Reddi Whip, and mint Oreos!  They were super easy to make, and they taste so good!  The Tofutti was available at Sprouts and I purchased the Reddi Whip and the Oreos at the regular grocery store. 

Vegan Shamrock Shake Cheesecake

I hope you give this recipe a try, and enjoy your St. Patrick's Day this weekend! 

Currently on Panna Cooking: Sautéed Scallops with Asparagus Purée by MICHAEL RUHLMAN