Vegan Cheesecake

Roopa

It was my colleague’s birthday, and she has recently gone gluten and dairy free. I think that everyone deserves cake on their birthday regardless of health constraints, so I made her this gluten free and vegan “cheesecake” based on a recipe from Minimalist Baker. I’ve made a version of it in the past, but went for a peanut butter flavour. This time I opted to go for a matcha flavour so I skipped the lemon and the peanut butter. I don’t particularly like matcha so I didn’t try any, but Heather liked it, so I’m calling that a win! 

INGREDIENTS

  • 370 g cashews
  • 220 g almonds
  • 250 g dates (pitted)
  • 400 mL coconut cream
  • 2/3 cup sugar
  • 2 tsp. matcha

DIRECTIONS

  1. Pour boiling water over the cashews, and set aside for one hour. 
  2. In a food processor, mix together the dates and almonds to make the crust. 
  3. Press almond mixture into a 10″ springform pan and freeze. 
  4. Food process the cashews, coconut cream, sugar, and matcha. 
  5. Pour the cashew mixture onto the almond crust. Freeze overnight. 

Notes: 

My crust was not nearly sticky enough. Next time I’d add some water or peanut butter to make it stick together better. 


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