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Raw Vegan Cheesecake

Raw Vegan Cheesecake

Yes, I did it! I finally made my first vegan cheesecake. After craving the Cheesecake Factory for the past few weeks, I decided to try making a vegan cheesecake. And I must say, I was extremely amazed!!

This raw vegan cheesecake is made almost entirely from nuts and has a consistency that comes pretty close to the real deal. I topped it with passion fruit, which was a perfect combination! You can also top it with caramel sauce or any other kind of fruit.

Raw Vegan CheesecakeRaw Vegan CheesecakeRaw Vegan CheesecakeRaw Vegan CheesecakeRaw Vegan CheesecakeRaw Vegan Cheesecake

Ingredients:

  • 130 g almonds
  • 200 g cashews (unsalted)
  • 75 g dates (pitted)
  • 60 g agave syrup
  • 75 g coconut oil
  • 75 ml lemon juice
  • 0.5 tsp vanilla powder
  • 1 tsp cinnamon
  • water

Instructions:

  1. Soak almonds & cashews in water separately for 2 – 12 hours.
  2. Blend dates & almonds in a food processor to create a sticky mass.
  3. Add water & cinnamon and blend briefly until the mixture is sticky.
  4. Line a 18 cm springform pan with baking paper and fill pan with the mixture. Press mixture onto bottom & sides with your fingers to form an edge of about 2 cm.
  5. Then blend cashews in a food processor. Melt coconut oil over low heat and add to cashews together with agave syrup, vanilla & lemon juice.
  6. Blend everything on high until smooth.
  7. Then fill cashew cream onto cake crust and spread evenly. Let cool in the fridge or freezer for at least 1 hour.
Raw Vegan Cheesecake
Classic raw vegan cheesecake that is heaven on earth.
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Ingredients
  1. 130 g almonds
  2. 200 g cashews (unsalted)
  3. 75 g dates (pitted)
  4. 60 g agave syrup
  5. 75 g coconut oil
  6. 75 ml lemon juice
  7. 0.5 tsp vanilla powder
  8. 1 tsp cinnamon
  9. water
Instructions
  1. Soak almonds & cashews in water seperately for 2 - 12 hours.
  2. Blend dates & almonds in a food processor to create a sticky mass.
  3. Add water & cinnamon and blend briefly until the mixture is sticky.
  4. Line a 18 cm springform pan with baking paper and fill pan with the mixture. Press mixture onto bottom & sides with your fingers to form an edge of about 2 cm.
  5. Then blend cashews in a food processor. Melt coconut oil over low heat and add to cashews together with agave syrup, vanilla & lemon juice.
  6. Blend everything on high until smooth.
  7. Then fill cashew cream onto cake crust and spread evenly. Let cool in the fridge or freezer for at least 1 hour.
Notes
  1. Serve with fruit or sauce of choice
Adapted from Vegan und Lecker
Adapted from Vegan und Lecker
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • 130 g Mandeln
  • 200 g Cashews, ungeröstet und ungesalzen
  • 75 g Datteln, getrocknet und entsteint
  • 60 g Agavensirup
  • 75 g Kokosöl
  • 75 ml Zitronensaft
  • 0.5 TL Vanille
  • 1 TL Zimt
  • Wasser

Zubereitung:

  1. Mandeln und Cashews separat jeweils 2 – 12 Stunden in Wasser einweichen.
  2. Mandeln und Datteln zusammen im Mixer mahlen, sodass eine feinstückige, klebrige Masse entsteht.
  3. Wasser & Zimt hinzufügen und kurz mixen, bis die Masse schön klebrig ist.
  4. Eine 18 cm Springform mit Backpapier auskleiden, die Masse hineinfüllen und mit den Fingern am Boden und am Rand (ca. 2 cm hoch) andrücken.
  5. Dann die eingeweichten Cashews in den Mixer geben. Kokosöl in einem kleinen Topf bei niedriger Hitze schmelzen und mit Agavensirup, Vanille und Zitronensaft zu den Cashews geben.
  6. Alles auf höchster Stufe mixen, bis eine glatte Creme entsteht.
  7. Dann die Creme auf dem Kuchenboden verteilen und glatt streichen. Kuchen für mindestens 1 Stunde in den Kühlschrank oder Gefrierschrank stellen.

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