Overview

• Matt Tebbutt demonstrated a plant-based cheesecake live on BBC Saturday Kitchen, swapping mascarpone for tofu and using coconut oil in the biscuit base
• Helen McGinn praised the dessert as “absolutely delicious,” admitting she hadn’t guessed it was vegan
• Diane Morgan offered a reluctant “Yeah it’s nice” when tasting the cheesecake and later declared vegan mochi superior
• Clips of Morgan’s lukewarm feedback circulated on X, where viewers called the exchange “awkward” and sympathized with Tebbutt
• The episode underlines Saturday Kitchen’s growing emphasis on plant-based cooking and how spontaneous guest reactions drive audience conversation