Refreshing cheesecake
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/
- 1 cup almonds (5 oz)
- 2/3 cups gluten free rolled oats (2 oz)
- 3/4 cups fresh pitted dates (5 oz)
- 1 tablespoon coconut oil
- 1/4 – 1/3 cup cup water (60 ml – 80 ml)
- 1/3 teaspoon agar agar
- 2 tablespoons soy milk (30 ml)
- 1 cup soy yogurt (7 oz)
- 1/4 cup cashew butter (2/5 oz)
- 1 vanilla bean
- 1 tablespoon coconut sugar
- 2 cups raspberries (7 oz, 200g)
- 1 tablespoon coconut sugar
- 1/2 teaspoon agar agar
- Fresh raspberries to decorate
- 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.
- 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).
- 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.
*Possibility to replace the coconut sugar with light-brown sugar if desired.
