Vegan Baked Vanilla Cheesecake. No coconut
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • CRUST
  • 1 cup oats ( gluten-free if necessary)
  • 3 cups blanched almond meal
  • 4 TBSP grapeseed or sunflower oil
  • pinch salt
  • 4 TBSP maple syrup
  • FILLING:
  • 1 cup cashews (soaked for 3-4 hours)
  • 1 packet good quality organic silken tofu
  • 6 TBSP maple syrup
  • 1 TBSP nutritional yeast
  • 1 TBSP vanilla extract
  • 1 Tsp tahini
Method
  1. For the base: mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
  2. Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
  3. For the filling: add all the ingredients in a blender and blend until smooth
  4. Pour over base and bake at 180 C for about 30- 40 minutes. I kept checking and shaking the tin and removed once the filling had set and had a jelly-like consistency (no longer liquid)
  5. Remove from oven and allow to cool
  6. Decorate with raspberries and pomegranate seeds or whatever toppings you like
  7. Stores well in the fridge
Recipe by Talida Voinea at https://talidavoinea.au/vegan-baked-vanilla-cheesecake-no-coconut/