Refreshing cheesecake
Refreshing cheesecake
Description
Naturally gluten, lactose and refined sugar free, this vegan raspberry cheesecake is packed with nutritious ingredients.
From: https://www.delscookingtwist.com/vegan-raspberry-cheesecake-gluten-lactose-and-refined-sugar-free/
Ingredients
For the crust:
For the filling:
For the raspberry coulis:
Instructions
For the crust:
-
1st Step
Put almonds in a food processor and pulse until finely chopped. Add the oats and dates together with coconut oil and water and pulse until a paste forms. Add more water if needed.
-
2nd Step
Press mixture into a 8-inch (20 cm) spring-form pan (or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
For the Filling:
-
1st Step
Whip agar agar with soy milk in a small saucepan and port to boil carefully on low-medium heat, stirring contently, about 2 minutes. Let cool.
-
2nd Step
In the meantime, mix soy yogurt with cashew butter, vanilla seeds from the vanilla beans and coconut sugar.* Adjust coconut sugar if needed. Add in the agar agar soy milk immediately and mix well.
-
3rd Step
Pour evenly onto the crust and store in the refrigerator for at least 2 hours (or in the freezer if you don’t have so much time ahead).
For the coulis:
-
1st Step
Mix raspberries and sugar together, add agar agar and port to boil carefully on low-medium heat, for about 2 minutes. Pour into the cake and let cool for 1 more hour in the refrigerator.
-
2nd Step
Before serving, decorate with some fresh raspberries.
Note
*Possibility to replace the coconut sugar with light-brown sugar if desired.
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