This vegan cheesecake is made by soaking cashews in water and blending with coconut milk and agave nectar to sweeten, and is delicious enough to be enjoyed by all!
200g cashews soaked,
1 lemon, juiced
80 g coconut oil melted
150ml coconut milk
120ml agave nectar or maple syrup
1 cap vanilla essence
1/4tsp sea salt
25g coconut sugar, plus more to taste
30g salted Caramel
30g natural peanut butter
Preheat oven to 175C line a loose bottom tin with parchment paper. Set aside.
Blend the oats, almonds, sea salt, and coconut sugar until a fine meal is achieved.
Remove lid and add melted coconut oil, starting with 60g and adding more if it’s too dry. Pulse/mix on low until a dough is formed. Transfer mixture to tin and spread evenly to distribute.
Bake for 15 minutes, then increase heat to 190 C and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Cool.
Add all filling ingredients to a blender and mix until very smooth.Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavouring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
Place the mixture on top of the cooled base. Tap a few times to release any air bubbles.
Keep in the freezer for up to 1-2 weeks.
Want to learn more delicious vegan recipes? Come along to our Vegan Cookery Class on 11th April!
Or check out our full range of classes here.