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.
400ml coconut cream
3 cups soy milk
2 cups brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
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.
1 cup blanched almonds
¼ cup of chia seeds
⅓ cup of your caramel sauce
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
1½ cups cashews
1 lemon, juiced
⅓ cup of coconut oil
400ml can of coconut cream, from fridge, drained
½ cup agave or maple syrup
2 teaspoons vanilla extract
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.
This recipe first appeared in Issue 3 of Australian Gluten-Free Life as ‘You, Me and Everybody. Christina Adamson – Petty Cash Cafe.’ For more gluten-free recipes pick up a copy of Issue 3 from our store today and to see Christina in action visit Petty Cash Cafe, 68 Victoria Rd, Marrickville.