Today is #WorldAnimalDay so we’re sharing one of our favourite Vegan recipes. This Vegan Cheesecake is absolutely delicious and you (and your guests) won’t even know the difference!
Cashew Vanilla Cheesecake
1/4tsp sea salt
25g coconut sugar, plus more to taste
60g coconut oil, melted
200g cashews, soaked
1 lemon, juiced
80 g coconut oil, melted
150ml coconut milk
120ml agave nectar or maple syrup
1 cap vanilla essence
Optional Extras: 30g salted natural peanut butter, 30g blueberries
For the base
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.
For the filling:
Add all filling ingredients to a Magimix and blend until very smooth.
Taste and adjust seasonings as needed. If adding peanut butter, add to the Magimix and blend 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.
An all round guilt-free dessert! Enjoy!
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