How To Make Vegan Cheesecake
Shine on Raw founder Rebecca Kane shows you how to make a vegan cheesecake. The base of this cheesecake is made with ground almonds, vanilla extract and agave syrup while the cheesecake mix is made with cashews, lemon extract and coconut oil for a creamy, thick texture.
You will need:
- 3 cups (1 1/3 pints) ground almonds
- 1/2 cups lacuma powder
- 1/2 cups agave syrup
- pinch of salt
- 3 cups (1 1/3 pints) cashews
- 1 cups (1/2 pint) water
- 1 cups (1/2 pint) lemon juice
- 1 tbsp lemon extract
- 3 tbsp coconut oil, melted
- 2 tbsp vanilla extract
Step 1: Make the Base
Add 3 cups ground almonds, 1/2 cup lacuma powder, 1/2 cup agave syrup, 2 tbsp melted coconut oil, 1 tbsp vanilla extract and a pinch of salt to a foodprocessor. Process until you have a nice, sticky mixture. Pat down into your tin to form the biscuit base.
Step 2: Make the Cheesecake Mix
Add 3 cups cashews, 1 cup water, 1 cup lemon juice, 1 cup agave syrup, 1 tbsp coconut oil, 1 tbsp vanilla extract and 1 tbsp lemon extract. Add to a blender and blend until really creamy. For extra creaminess, soak the cashews for half an hour before use.
Step 3: Set in the Freezer
Pour the cheesecake mixture onto the base. Tap the base of your tin on the table to remove any bubbles. Place in the freezer for 2-3 hours to firm up. Take your cheesecake out of the freezer about 10 minutes before you eat it to ensure a really creamy texture.