Another no-bake, sugar, flour, dairy & gluten-free, this vegan cheesecake is seriously delicious & entirely guilt-free. Tangy, and light, it's made with organic tofu, each slice providing a healthy dose of protein. Pairs perfectly with a natural white wine.
INGREDIENTS ------------------
Almond & Coconut crust:
180 g almond flour [ground almonds]
60 g coconut flour [alternatively replace with more almond flour]
70 g maple syrup
32 g melted coconut oil
Cheesecake filling:
120g cashews
20g pistachios
200 g organic silken tofu; or 100 g silken tofu + 100 g vegan cream cheese [for creamier taste]
4 tbsp vegan yogurt, e.g. soy or cashew
2 large lemons, zested and juiced
1 1/2 tbsp maple syrup
3 tbsp coconut oil
METHOD ------------------
To make crust, add the ground almonds, coconut flour, maple syrup, coconut oil to a large mixing bowl and whisk to combine.
Place the crust in a non-stick springform cake tin and press down with fingers or a tablespoon.
Soak cashews and pistachios overnight or in hot water for. ca. 30min and drain.
Zest the lemons, then extract the juice. Combine nuts and all remaining cheesecake filling ingredients in a blender and blitz until smooth. Alternatively place all the ingredients in a large mixing bowl and use a hand blender to combine.
Pour the cheesecake filling onto the crust and place in the fridge until it's firmed up [min. 1 hour].
Top with chopped pistachios and enjoy!
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