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Vegan Cheesecake Recipe

Raw gluten free vegan cheesecake recipe that is delicious and has perfect texture that doesn’t fall apart when kept out of freezer for a period of time.

Vegan Cheesecake Recipe
 
By Nele Liivlaid, NutriPlanet
 
I give you no-bake gluten free vegan cheesecake recipe that is also refined sugar free and Candida diet friendly. It is delicious and has perfect texture, i.e. it doesn’t fall apart when kept out of freezer for a period of time.

Ingredients

crust

  • 30g (1.06oz) walnuts
  • 20g (0.7oz) rolled oats
  • 1 tbsp. additive-free peanut butter
  • 1 tsp. coconut nectar

filling

  • 1 cup (135g, 4.8oz) of raw cashews, soak
  • 1½ tbsp. lemon juice
  • ⅛ tsp. Himalayan salt
  • 25g coconut puree (manna)
  • 2 tbsps. birch xylitol
  • 80g (2.8oz, ⅓ cup) unsweetened almond milk
  • 30g (1.06oz) rolled oats

 

Directions

  • First, soak cashews for at least 2 hours, then rinse and drain.
  • For the crust, process walnuts with a bit of Himalayan salt in food processor until fine crumbs. Then add the remaining crust ingredients and process until you have homogeneous batter that sticks together when squeezed between fingers.
  • Press the crust batter into a small 11 cm (4 inch) springform cake pan and put into freezer until you make the filling.
  • Next, for the filling, soak rolled oats in almond milk for about 10 minutes before adding them to the other filling ingredients. Alternatively, grind your oats into flour or use oat flour instead.
  • Then, process soaked cashews with all the other filling ingredients in a blender or use immersion blender.
  • Now, pour the filling onto the crust and spread it out evenly.
  • Finally, put the cake into freezer for 4-6 hours. 
Vegan Cheesecake Recipe

How to create ombré effect for this vegan cheesecake recipe


1. Start with choosing a colour:
Pink/red (beetroot powder, pink pitaya powder)
Blue/purple (blue matcha, blue spirulina, butterfly pea powder, acai powder, blueberry powder, blackcurrant powder)
Green (matcha, barley grass, wheat grass, spirulina)
Yellow (turmeric, Dunaliella salina powder)

2. Next, stir in a bit of chosen powder and transfer a thin layer onto the crust.

3.
Then, add a bit more powder, so that the colour turns a bit darker/more intense. Transfer another thin layer into the cake tin onto the previous layer.

4. Continue until your batter runs out.

I used blue spirulina powder first and added some butterfly pea powder at the end.

To create the galaxy effect I melted some coconut manna and coloured it with pink pitaya powder. After that I drizzled the pink manna on top of the cake and spread it out with a spoon, so that the pink got blended with the blue. 


Nutritional info (⅛ of the cake): 204 kcal, 12.3g carbohydrates (24.2% of kcal), 15.2g fats (67.4% of kcal), 5.78g protein (11.4% of kcal), 2.07g fibre, and 5.1 GL points.

P.S. I included 10 grams of coconut manna for the top swirl into the calculation above.

NB! Now, if you want to keep your daily fat intake in healthy range, only have a tablespoon of flax or chia seeds and about 10 grams of other nuts/seeds on a day you eat a piece of this wonderful vegan cheesecake. 

 

Tips on my vegan cheesecake recipe:

  • Make a double (triple etc.) batch for bigger cake.
  • You can use any nut butter instead of peanut butter in the crust.
  • Also, feel free to use any other nuts other than walnuts.
  • Coconut nectar can be substituted with xylitol, agave or maple syrup.
  • If you’re not on Candida diet and don’t have trouble with blood sugar fluctuations, feel free to substitute xylitol with any sweetener of choice, i.e. raw cane sugar, date paste, maple syrup, agave syrup etc.
  • Should you not have almond milk, use any plant milk instead.

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Cake Magazine: Vegan Cheesecake Recipe
Vegan Cheesecake Recipe
Raw gluten free vegan cheesecake recipe that is delicious and has perfect texture that doesn’t fall apart when kept out of freezer for a period of time.
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