Vegan
gluten free
dairy free
Vegan Cheese Cake
Equipment
- Pan
- Oven
- Oven mould
- Food procesor
- Blender
Ingredients
- 100 g Rolled oats
- 70 g Raw almonds
- 175 g dates
- 3 Tbsp Pea Protein Okami Bio
- 200 g Cashews soaked in cold water for at least 8h
- 100 g Silk Tofu
- 100 ml Coconut Cream
- 200 ml Nult milk
- 4 Tbsp Lemon juice
- 2 uds Lemon juice
- 100 g Agave syrup
- 1 Tbsp Vanilla extract
- 2 Tbsp Cornstarch
- Raspberry jam Topping
- Fresh Berries Topping
Instructions
- Line a 18-20 cm springform pan with parchment paper and preheat the ovento 180°C. Blitz oats and almonds in your food processor until fine. Then addthe dates to your food processor and blend until the dough is crumbly andsticks together when pressed. Press the crust evenly into the bottom of yourspringform. Put it in the freezer to harden
- For the cheesecake filling simply combine all ingredients in ahigh-speed blender until very smooth and creamy. Pour the cheesecake cream ontop of the crust.
- Bake for about 50-60’ at 180°C. After the time is up, turn off the ovenand let the cheesecake cool down to room temperature. Once the cheesecake hascooled completely, put it in the fridge for at least 4h. It will firm up as itchills and can be sliced perfectly.
- Enjoy as it is or with raspberry jam and fresh berries on top.
