Vegan Cheesecake

1 Reviews
100% would make this recipe again

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Soaking : 1 h Preparation : 30 min Cooking : 50 min Standing : 1 h Cooking Dish : 9-inch (23 cm) springform pan
330 calories/serving

Ingredients

??? rolled oats ???
??? almonds ???
??? brown sugar ???
??? salt ???
??? coconut oil ???
??? cashews ???
??? silken tofu ???
??? unsweetened coconut milk ???
??? sugar ???
??? cornstarch ???
??? vanilla extract ???
??? lemon juice + zest ???
??? vegetable oil spray ???
??? aluminum foil ???

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Place the cashews in a large bowl and cover with boiling water. Let soak for 1 hour. Meanwhile prepare the crust.
  2. Preheat the oven to 350°F/175°C. Coat a 9-inch (23 cm) springform pan with cooking spray. Wrap the pan with heavy duty foil to prevent any leaks while baking.
  3. Place the rolled oats, almonds, brown sugar, and salt in a food processor then process until a fine meal is achieved. In a medium bowl combine the fine meal with the melted coconut oil. Press the mixture into the bottom of the prepared springform pan.
  4. Bake in the middle of the oven until the crust is set but not browned, about 15 min. Let cool on a wire rack for 15 min.
  5. In a food processor, place the soaked cashews, tofu, coconut milk, sugar, cornstarch, vanilla extract, lemon zest, lemon juice and pinch of salt. Blend until very smooth.
  6. Pour the mixture into the prepared crust. Bake until the edges are lightly golden in color and the cheesecake is set, but the center still jiggles slightly, about 45 min. Cool on a wire rack for 1 hour, then refrigerate uncovered overnight.
  7. Garnish with berries and whipped coconut cream, if desired. Serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

330

Fat

22 g

34 %

Saturated 8.7 g
+ Trans 0 g

44 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

30 g

10 %

Fibre

3 g

11 %

Sugars

18 g

Net Carbs

27 g

Protein

8 g

Vitamin A

0 %

Vitamin C

1 %

Calcium

4 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Magnesium, Manganese, Vitamin E
Good source of  :
Iron, Phosphorus, Zinc
Source of  :
Fibre, Folacin, Niacin, Omega-6, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Meat and Alternatives 0
Fats 4 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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