Christina’s Vegan Cheesecake
Everyone will love this vegan ‘cheese’ cake by Christina Adamson from Petty Cash Cafe in Marrickville.
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
- 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
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.
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