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:

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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:

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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)

 

cake 2

 

Method:

Put all the ingredients for then base into a food processor, blitz until a sticky dough forms.

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Press this into your cake tin/dish of choice, I lined mine with cling film to make serving easier

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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.

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When the base is set, pour over the topping, tap gently to smooth the surface, decorate with lemon zest.

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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!

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Matt

Author Matt

I started YogaHub out of a room at the back of someone else's house back in 2012 with nothing more than an idea. I'd been teaching Yoga since 2008 and had no intention of opening a Yoga Studio. I think, like everything I've done, I just decided one day I was going to give it a try. And try I did and if you're reading this I guess I'm still trying.

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