The easy vegan cheesecake recipe that even non vegans LOVE!
Soak cashews in hot water for at least +15 minutes, overnight works fine too.
Blend the almonds, dates and vanilla in a food processor.
If it doesn't stick together, add a little water.
Cut a circle of baking paper and place it in a spring form. Insert the mix , press down firmly and evenly, set aside in the fridge.
Add the soaked cashews, lemon juice, plant-based milk, agave/rice syrup and melted coconut oil to a blender and blend until smooth.
Bring 1 cup of water to a boil in a sauce pan, dissolve the agar agar into it and stir for 2 minutes. Turn off the heat and let it cool down a bit.
Add it to the filling and blend once more until well mixed.
Pour the filling onto the base in the spring form and store in the fridge for +2 hours.
Add a layer of raspberry jam on top.
Stores well in the fridge up to two days.
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