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.

February 2025 Update – Earlier this year Petty Cash Cafe was sold. After undertaking a renovation, the new owners will be reopening as Kev’s Table. At the time of publication we are unable to comment on the gluten-free menus at the new cafe.

Gluten-Free, Vegan Cheesecake

Christina’s Vegan Cheesecake

Everyone will love this vegan ‘cheese’ cake by Christina Adamson from Petty Cash Cafe in Marrickville.
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Course Desserts

Ingredients
 

CARAMEL SAUCE

  • 400 ml coconut cream
  • 3 cups soy milk
  • 2 cups brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

CHEESECAKE BASE

  • 1 cup blanched almonds
  • ¼ cup of chia seeds
  • 6 dates
  • â…“ cup of your caramel sauce

VANILLA CASHEW CHEESECAKE FILLING

  • 1½ cups cashews
  • 1 lemon juiced
  • â…“ cup of coconut oil
  • 400 ml can of coconut cream from fridge, drained
  • ½ cup agave or maple syrup
  • 2 teaspoons vanilla extract

Instructions
 

CARAMEL SAUCE

  • Place all ingredients into a large pot, bring to a low boil (keep an eye on this it can boil over easily) reduce heat and cook on low for an hour/hour and a half until thick and gooey and delicious. Pour into a jar and set aside.

CHEESECAKE BASE

  • Place all ingredients into a blender and mix, scraping down sides of the bowl a few times until mixture starts to spin into a ball.
  • Line an 8-10 inch tart dish with baking paper and fill the base with the almond mixture, press down firmly making it even.

VANILLA CASHEW CHEESECAKE FILLING

  • Place all ingredients in blender. Mix until smooth. It may split at first, keep blending-it will relax. Pour on top of base, set in
  • the freezer. Once cheesecake is set you can pour your caramel over. If leaving overnight, keep in the freezer. Or keep in the fridge on day of serving.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.

This recipe first appeared in Issue 3 of Australian Gluten-Free Life as ‘You, Me and Everybody. Christina Adamson – Petty Cash Cafe.’

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