Tag Archives: cheesecake

Desserts

Raw vegan cheesecake, as shown at Vegan cheese cookery demo

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

  1. Soak cashews over night or for a few hours.
  2. 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.
  3. In blender blend cheesecake ingredients together. Remove base from freezer and spread the cheesecake filling onto base. Freeze until firm (half hour).
  4. Blend the fruit topping and pour on top. Back in freezer for half hour.

cheesecake chocolate cheesecake fruit

3 Valley Vegans events

9 July: Nutrition talk

Vegan nutrition talk 9 JulyNutrition talk (photo from Tofu Night)

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
1 Parkside Road
Cornholme
OL14 8QA

7:30 to 9pm, free event!

(Tell us what events you want us to put on in our quick survey.)

Cakes

Lemon & coconut “cheesecake”

Tofu cheesecakeFor base:

  • 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:

  1. Base: Melt margarine and golden syrup in a pan over a low heat. Remove from heat and stir in the oats.
  2. Pour into a flan dish and press down well; place in the fridge.
  3. Topping: Blend all the topping ingredients together in a food processor until smooth.
  4. Place the topping into the flan dish on top of the base, smooth down. Decorate with desiccated coconut and lemon rind.
  5. Put in the fridge for a few hours until set.

(From The Vegan Approach to Cooking)