Christina’s Vegan Cheesecake
Everyone will love this vegan ‘cheese’ cake by Christina Adamson from Petty Cash Cafe in Marrickville.
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
- ⅓ cup of your caramel sauce
VANILLA CASHEW CHEESECAKE FILLING
- 1½ cups cashews
- 1 lemon juiced
- ⅓ cup of coconut oil
- 400 ml can of coconut cream from fridge, drained
- ½ cup agave or maple syrup
- 2 teaspoons vanilla extract
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.