LIME AND VANILLA VEGAN CHEESECAKE #desserts #cake

LIME AND VANILLA VEGAN CHEESECAKE #desserts #cake

Cheesecake needing, squashed. This simple no-heat vegetarian cheesecake is light, rich and quietly sweet with a consummately smooth surface.

I love a decent cashew-based cheesecake as much as anyone else, however the last one I made cost me more than $30 in fixings. Wow. What's more, I just decided to cover my head in the sand about its fat substance.

So I set going to make a veggie lover cheesecake which would be simple, scrumptious (clearly) and lighter in all regards. I served this to a lot of companions, without mentioning to them what was in it. They cherished it, and one even said it was superior to normal dairy cheesecake and didn't leave her with that debilitated and substantial inclination from the standard too-rich treat.

Also Try Our Recipe : Marshmallow Frosting

LIME AND VANILLA VEGAN CHEESECAKE #desserts #cake

INGREDIENTS
For the crust:

  • 1 cup dates
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup almonds
  • 2 tbsp coconut oil, melted if solid

For the filling:

  • 500 g soft tofu, drained
  • 1/2 cup raw cashews, soaked for at least 4 hours (longer is fine) and drained
  • 1/3 cup fresh squeezed lime juice
  • 1/2 cup coconut oil, melted if solid
  • 1/4 cup maple syrup
  • Vanilla - seeds scraped from 1 vanilla bean, or 1 tsp vanilla paste, or 1 tsp natural vanilla extract

INSTRUCTIONS
For the crust:

  1. Put all crust ingredients in to a food processor and pulse until you have a small crumb.
  2. Use your hands and the back of a spoon to press the crust mixture evenly into a tin. I used a 20cm pie tin with a removable base.
  3. Put in the fridge or freezer for a few hours to firm up.

For the filling:

  1. Put everything except the coconut oil into a blender or food processor.
  2. Blend until smooth.
  3. Pour in the coconut oil, while the blender is running. You'll now have a thick and creamy, but pourable filling mixture.
  4. Pour the filling into your pre-prepared crust and evenly spread and smooth it with a spatula. Work quickly as the chilled crust will start to set the filling mixture quite quickly.
  5. Pop the cheesecake in the fridge overnight (ideally) or for at least 2-3 hours to set.
  6. Serve straight from (or recently from) the fridge. Both the crust and filling will soften at room temperature.

For more detail : bit.ly/2N4YThL

Read More Our Recipe : HOMEMADE PEACH GREEN TEA

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