Ingredients
Base:
Walnuts – 1 cup.
Dates – 1 cup.
Almonds -1/4 cup
Cheesecake:
Presoaked Cashews – 2 cups.
Lemon juice – 1/2 cup
Coconut milk – 1/2 cup.
Maple syrup – 1/2 cup
Vanilla extract – 2 tsp
Coconut oil – 1/3 cup
Topping:
Fruit – (frozen or fresh)
Coconut oil -1/4 cup
Maple syrup – 1/4 cup
Method
Soak cashews over night or for a few hours.
Blitz base ingredients in food processor. Press into a spring form tin. Add a little water or melted coconut oil if necessary to help the base come together. Put in freezer for 15 minutes.
In blender blend cheesecake ingredients together. Remove base from freezer and spread the cheesecake filling onto base. Freeze until firm (half hour).
Blend the fruit topping and pour on top. Back in freezer for half hour.
What you need to know about healthy, plant-based eating…
Talk and cheesecake tasting
…where to get B12, protein, Vitamin D, healthy fats, Calcium and other minerals, and have your cake and eat it!
Thursday 9 July
Cornholme and Portsmouth Old Library
7:30 to 9pm, free event!
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6oz (180g) vegan margarine
1 tbsp golden syrup
8oz (225g) rolled oats
For topping:
1 tub Tofutti vegan “cream cheese” (plain)
9 oz (250g) tofu (cubed)
1 block creamed coconut (cubed)
2½oz (70g) vegan margarine
3 fl oz (85ml) coconut milk
3oz (85g) sugar
Juice of 1-2 lemons
For decoration:
Desiccated coconut
Grated lemon rind of unwaxed lemon
Method:
Base : Melt margarine and golden syrup in a pan over a low heat. Remove from heat and stir in the oats.Pour into a flan dish and press down well; place in the fridge.
Topping : Blend all the topping ingredients together in a food processor until smooth.Place the topping into the flan dish on top of the base, smooth down. Decorate with desiccated coconut and lemon rind.
Put in the fridge for a few hours until set.
(From The Vegan Approach to Cooking )
Supporting and inspiring a lifestyle free of animal-derived products
