More Cheezcake Pleez

A couple of different vegan cheese cake recipes here-- the first uses walnuts and dates as a base with cashews, lemon juice, full-fat coconut milk, coconut oil  maple syrup and blueberries.  The bottom recipe is made with silken tofu.

Cashew-Coconut Cheeze Cake
Right into the recipe we go: 

"Quick-Soak" 1 1/2 cups of raw cashews.  Clean the cashews, and put them into a bowl.  Pour over boiling water and let them sit for at least a half-hour.

Make the crust in a food processor (fast and easy! Only 2, or 3, ingredients).
1. Process the 1 packed cup of pitted dates first until broken down and forming a ball.
2. Next, add 1 cup of raw walnuts and process until a homogeneous sticky mass.  You might opt to add a pinch of sea salt, or not.
3. Press the sticky crust in (a) a spring form pan, (b) or a silicon cake pan (c) or a regular pie plate lined with parchment paper.
4. Put in the freezer to let it firm up.

FILLING:
In a blender, add the following ingredients and blend until smooth an silky:
1. Quick-soaked cashews (see above)
2. Juice of 1 1/2 to 2 medium-size lemons (about 1/4+ cup of lemon juice)
3. 1/3 cup of melted coconut oil (melt oil in a bowl over a bowl with hot water in it)
4. 2/3 cup of the thicker coconut milk from a can of full-fat coconut milk
5. 1/2 cup maple syrup

ASSEMBLE:
1. Pour the filling into the frozen crust.
2. Add dots of blueberries (and/or other berries/fruits) to the top of the cake.
3. Return the cake to the freezer and let firm for about 6 hours.  Cut and serve!

This cake was inspired by a recipe for  "cheese cake minis" by popular foodie blogger, Minimalist Baker  Feel free to make the yummy minis using this same recipe, just subbing muffin pans and dividing up the recipe into 12 portions.



Here’s another vegan cheesecake recipe– not exactly raw, but it came through my Twitterfeed and was certainly yummy enough to pass along for anyone who eats tofu and graham cracker crust (you could also just go pick up tidbits from the other raw cheezcake/chiazz cake recipes here and substitute for what you don’t like/don’t eat).  In any case, Enjoy!

Everyone has their own variation of a vegan cheesecake recipe.  This is a very delicious vegan cheesecake recipe. To make it you will need:

  • 12oz silken tofu
  • ½ cup soy, hemp or almond milk
  • ½ cup raw sugar
  • 1 tsp vanilla extract
  • ¼ cup maple syrup or agave nectar
  • 1 9″ graham cracker crust
  • a box of fresh organic strawberries

Directions

  • Preheat the oven to 350°F.  Wrap the tofu in a paper towel and gently squeeze excess moisture out.  This will help keep the final product from being runny.
  • In a blender, combine the tofu, choice of milk, sugar, vanilla extract and maple syrup or agave nectar.  Blend until smooth.
  • Pour the blended mixture into the pie crust and smooth the top with a spatula.
  • Bake for 40-45 minutes.
  • Remove vegan cheesecake from the oven and place it on the counter to cool.
  • Place it in the fridge when the vegan cheesecake is cool and chill overnight or for at least 10 hours
  • Top the entire vegan cheesecake with strawberries.

That’s all these is to this vegan cheesecake recipe.  Enjoy!

*thanks to www.veryveryvegan.com for a reprint of this recipe!


To your living health!

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