Berrylicious pie anyone? Let me show you the secret for an amazing vegan shortbread base with no eggs in it.
This is the best vegan cheesecake you have ever dreamt of! Gluten Free, refined sugar free, dairy free and with no flour!
You’re might wondering if the lack of the main ‘classic’ ingredients can lead to a tasty outcome… Well, this cake is not only healthier compared to the classic one, it also tastes the same, or even better! I wasn’t sure about the topping, might be strawberry sauce or chocolate ganache, so I decided to share the basic recipe and you can add any topping or sauce depending on your likings.
Even just the basic recipe is extremely satisfying and super tasty, let’s see together how to make it!
Ingredients for the base (20 cm cake mold):
WHAT YOU NEED
- 150 g mixed walnuts, almonds and pecans
- 30 g pitted dates
- 2 1/2 Tbsp virgin coconut oil
- pinch of salt
- water (as needed)
Ingredients for the filling cream:
WHAT YOU NEED
- 1500 g soy yoghurt
- 400 ml full-fat coconut milk
- 4 Tbsp corn starch
- 1 Tbsp vanilla extract
- juice of 1/2 lemon
- 200 g whole sugar
- pinch of salt
WHAT TO DO
Start from making the soy cheese one day in advance. You basically want to discard the excess liquid from the soy yogurt and get a creamy and thick texture. To do this, all you need is a napkin or piece of cloth and a pasta drainer.
Dump the soy yogurt in the napkin with a dash of salt on top, close it and put in the pasta drainer allow it to drip with a weight on top. Let the yogurt stand in the fridge for at least 12 hours or until you get thick like a conventional cream cheese. Prepare now the base blending all the base ingredients in a food processor. You have to add as much water as needed to create a doughy and spreadable compound. I suggest you to pour a little amount every now and then while the blender is working.
When it’s ready, cover the cake mold with parchment paper and spread on the base and edge as well. Place in the freezer.
Now transfert 850 g of the soy cream obtained from the draining process to a bowl (if any left you can use it as a spreadable cheese) and add to it the coconut milk, juice of 1/2 lemon, raw sugar, cornstarch and vanilla extract. Using an immersion blender mix well all the ingredients until creamy.
Place in a pan and being to a boil stirring continuously with a whisk to avoid to burn the cream . You’ll see it will start to thicken even more once reach the boil. Now transfert the thick cream you got in the cake mold with the frozen base and leave to cool down. Place in the fridge at least overnight and it’s gonna be ready to be eaten the day after.
There you go, you can now enjoy your vegan cheesecake! I know this can might be a long process because of the time to wait for the cream cheese to form or the time it needs to set , but overall it’s really easy.
For sure your patience will be paid back making you one of the most happy person in the world as soon as you get just even one bite of it in your mouth!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.
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