A few weeks ago I was going to a birthday dinner, a 24th birthday, where 5 out of the 10 there were vegan, the rest avid carnivores. I volunteered to make the birthday cake, someone suggested cheesecake so I thought here’s my chance to show the meat eaters how amazing vegan food is (on the sly)
This is a combination of a few recipes I’d watched on Youtube before and mostly just me making it up on the spot. I’m not one for exact measurements, and for raw vegan desserts I feel you don’t have to be which is the beauty of it! All recipes can be modified as I go along to add a bit more of what I like, and leave out what I don’t!
So bear with me, this recipe was done using a combination of American measurements (cups) and also the odd teaspoon and handful.
Either way it was delicious.. everyone licked their plates clean, not just the vegans 😉 This amount served 10 slices.
I made this recipe in a ceramic tart dish, but you can make it in any shape you like, or even make it into little individual ones in a muffin tin tray. Adjust the quantities if you like a deeper cheesecake, I’d recommend using 2 tins of coconut cream.
Recipe:
For the base:
1 cup of mixed nuts of choice- I use almonds and walnuts
1/2 a cup of gluten free oats and sultanas (I used some gluten free granola I had made but any oats, dried fruit, desiccated coconut will work)
1/4 cup of maple syrup
2 tbs of coconut oil/ vegan butter
1 tsp good quality vanilla extract
For the topping:
1 cup of cashew nuts- soaked overnight, but 3 hours minimum if in a rush
1 full tin of coconut milk- left overnight in the fridge to separate the cream from the milk, I scooped out all the cream from the top and kept the milk for a curry
3 tbs lemon juice
Zest of one lemon- preferably organic as the skins tend to be covered in wax and pesticides otherwise
1 tsp vanilla
(note for lime/ cocoa substitute in cacao powder or lime juice/zest to taste)
Method:
Put all the ingredients for then base into a food processor, blitz until a sticky dough forms.
Press this into your cake tin/dish of choice, I lined mine with cling film to make serving easier
Leave to chill for 30 minutes while you make the topping.
Add all the ingredients for the topping to a blender, blend until a smooth creamy thick topping forms.
When the base is set, pour over the topping, tap gently to smooth the surface, decorate with lemon zest.
Leave to set in the freezer, ensuring to place the cake flat. After 1 hour the cake will be ready, before serving rest in the fridge for 10 minutes to soften slightly.
Enjoy!
