Advertisement

Recipe for a gegan cheesecake???

topic posted Tue, March 1, 2011 - 6:57 PM by  Badger
Share/Save/Bookmark

I know that it seems anathema to this thread but I've tried several out there and they all end up tasting like....ass.

Any suggestions?
posted by:
Badger
Advertisement
  • this is for a raw vegan cheesecake

    Thu, August 4, 2011 - 12:52 PM
    from www.theveggiegal.com/blog/

    RAW-Vegan Cheesecake with Raspberry Sauce
    Makes 1 pie tin

    Crust:
    2 cups raw nuts of your choice (I used a combo of pecans, macadamia and cashews)
    1/2 cup dates, pitted
    1/4 cup shredded, dried coconut

    Filling:
    3 cups raw cashews (I only had 2 1/2 cups so I used 1/2 cup macadamia and yummy), soaked overnight or a couple hours minimum if you don’t have a vita-mix
    1/2 cup agave nectar
    1/4 water
    1/4 cup lemon juice (could use lime too)
    1 teaspoon vanilla extract
    3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW)
    Shake or two of sea salt

    Raspberry Sauce:
    1/2 bag frozen raspberries
    4-6 dates to taste
    1/4 cup agave or more to taste and thickness desired (supposed to be runny enough to drip over cheesecake)

    Start with making the crust first by blending the nuts and dates in a food processor or vita-mix until well broken down and you can squeeze it together between your fingers. Add the shredded, dried coconut and blend for a second or two more. Press into a 9 inch pie tin, making sure to press up the sides to the top. Set aside.

    Drain the nuts from the soaking water then blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth. You can adjust the flavor as needed here.

    Pour filling into prepared crust, tap on the counter to remove bubbles and smooth the top.

    Place into the freezer for a minimum of 3 hours or until very firm or even slightly frozen. This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm. If it is left out too long it has a key lime pie consistency, which some like but I don’t so you decide.

    Next make the raspberry sauce by blending the raspberries, dates, and agave together until very smooth. Chill in the refrigerator until you are ready to eat the cheesecake.

    When ready to serve you can cut it easily with a knife because it is frozen. Place each piece onto a plate and top with desired amount of raspberry sauce. ENJOY!

Recent topics in "Vegetarian & Vegan Recipe Exchange"

Topic Author Replies Last Post
Mock Soy Vay Veri Veri Teriyaki Sauce (Homemade version - Very... Nadja Dee 1 March 14, 2014
Vegi burger Unsubscribed 3 February 12, 2014
miso question nancy 16 July 10, 2013
109 Vegan 'Western' Main Course Meals Smithers 0 May 18, 2013