Gluten-Free, Vegan Cheesecake

Everyone will love this vegan 'cheese' cake by Christina Adamson from Petty Cash Cafe in Marrickville.

Before you start this recipe, soak the cashews overnight in room temp water, the dates for half an hour in warm water, and place one can of coconut cream in the fridge upside down over night. You can also make the caramel sauce ahead of time.

Christina’s Vegan Cheesecake

Everyone will. . .

Thank you for reading Australian Gluten-Free Life. You’ve enjoyed your 5 free articles this week.

Become a member to continue reading. Already a member? Log in.