Healthy Nuts Vegan Cheese Cake with fresh or roasted cashews
Non-Dairy substitute for Cream Cheese
- Coconut milk
- Olive Oil
- Shredded Coconut
- Violet oil
First soak some 900 g of cashews or almonds (without skin) overnight in water.
Coating (Vegan Sauce):
Then in a bowl add 500 ml of full fat coconut milk or coconut cream, add 150 g of honey or organic brown sugar and ½ tsp of salt and stir by placing it on medium heat. Bring it to a soft boil and then let it simmer for a minute or two on low heat, add 3 tsp olive oil and 1.6 tsp vanilla extract and stir. Now pour the mixture in a container.
Time to make the bottom crust:
In a food processor put 150 g of almonds, 100 g of peanuts and 250g of shredded coconut and 7 soft dates, along with a 1tsp of olive oil or violet oil. Then process until a smooth mixture is achieved.
Then place this mixture in a pan as a bottom flat lining.
For the cheese cake portion
In a bowl take 300 ml of water, 250 ml of maple syrup or honey (recommended), add 150 ml of coconut oil and 50 ml of olive oil, add 50 ml of apple cider vinegar, and vanilla extract and now drain the soaked cashews and put them in the mixture. Now Blend them altogether until a smooth mixture is achieved.
Now pour this mixture on top of the prepared crust bedding in pan from earlier. And place it in a freezer for about 5 hours. And let it thaw for 21 to 34 minutes before serving.
Next pour the prepared sauce on the cheesecake for smooth brown coating or use melted dark chocolate.
Vegan Chocolate Ganache
Then in a bowl add 500 ml of full fat coconut milk or coconut cream, add 150 g of honey or organic brown sugar and ½ tsp of salt and stir by placing it on medium heat. Bring it to a near boil and then let it simmer for a minute on low heat, add 1.6 tsp vanilla extract and stir. Now pour the mixture onto dark chocolate pieces to melt it and then mix. After that transfer to fridge and let it cool, it will thicken as it cools.
Alternatively use cream cheese and eggs (Sour Cream) for more than just vegan.