Homemade Vegan Cheesecake
The easy vegan cheesecake recipe that even non vegans LOVE!
- 1 1/2 cup Almonds
- 8-9 Medjool Dates (soaking is optional)
- 1/4 teaspoon Vanilla
- Water (a little bit)
- 2 1/4 cups Cashews (soaked)
- 3/4 cups Lemon Juice
- 1 cup Plant-based Milk
- 1/2 cup Agave/Rice Syrup
- 1/2 cup Coconut Oil (melted)
- 1 cup Water (to disolve the agar agar)
- 1 teaspoon Agar Agar
- Raspberry Jam
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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