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.
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:
- Soak almonds & cashews in water separately for 2 – 12 hours.
- Blend dates & almonds in a food processor to create a sticky mass.
- Add water & cinnamon and blend briefly until the mixture is sticky.
- 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.
- Then blend cashews in a food processor. Melt coconut oil over low heat and add to cashews together with agave syrup, vanilla & lemon juice.
- Blend everything on high until smooth.
- 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
2015-12-11 21:01:35
Classic raw vegan cheesecake that is heaven on earth.
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
- Soak almonds & cashews in water seperately for 2 - 12 hours.
- Blend dates & almonds in a food processor to create a sticky mass.
- Add water & cinnamon and blend briefly until the mixture is sticky.
- 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.
- Then blend cashews in a food processor. Melt coconut oil over low heat and add to cashews together with agave syrup, vanilla & lemon juice.
- Blend everything on high until smooth.
- Then fill cashew cream onto cake crust and spread evenly. Let cool in the fridge or freezer for at least 1 hour.
Notes
- Serve with fruit or sauce of choice
Adapted from Vegan und Lecker
Adapted from Vegan und Lecker
Our Vegan Revolution https://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:
- Mandeln und Cashews separat jeweils 2 – 12 Stunden in Wasser einweichen.
- Mandeln und Datteln zusammen im Mixer mahlen, sodass eine feinstückige, klebrige Masse entsteht.
- Wasser & Zimt hinzufügen und kurz mixen, bis die Masse schön klebrig ist.
- Eine 18 cm Springform mit Backpapier auskleiden, die Masse hineinfüllen und mit den Fingern am Boden und am Rand (ca. 2 cm hoch) andrücken.
- 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.
- Alles auf höchster Stufe mixen, bis eine glatte Creme entsteht.
- Dann die Creme auf dem Kuchenboden verteilen und glatt streichen. Kuchen für mindestens 1 Stunde in den Kühlschrank oder Gefrierschrank stellen.
