Cheese Cake (vegan)
Better than the original…
Servings
1
cake
Servings
1
cake
Ingredients
The crust
3/4
cup
oats
3/4
cup
almonds
2
tablespoon
coconut sugar
a
pinch
salt
4
tablespoon
coconut oil
The cheese
1
cup
cashew nuts
soaked over night (or 1 hour in hot water)
1
cup
coconut cream
8
ounces
cream cheese (vegan)
1
tablespoon
cornstarch
1
teaspoon
vanilla extract
1/3
cup
maple syrup
2-3
teaspoon
lemon zest
2
tablespoon
lemon juice
1
tablespoon
coconut oil
1
pinch
salt
Instructions
Preheat oven to 350°F. Line the bottom of a cake springform pan (8 inches) with parchment paper and grease the sides.
The crust
Mix oats, almonds, sugar and salt in a blender to meal.
Add coconut oil and mix a dough. Is it too crumbly add more oil.
Transfer dough in the springform and press down evenly. The dough should come up at the sides for about 1/2 inch.
Bake 20 – 25 Minuten (until the sides and surface begins to turn brown). Remove from oven. Reduce heat to 325°F.
The Cheese
Drain cashew nuts and put it together with all the other ingredients in a blender.
Blend until you have a smooth cream. Season to taste with sweet/lemon.
The Cheese Cake
Pour the cream over the crust and bake for 50 – 60 minutes. The edges should be “dry”, the center “wobbly” but not liquidly!
Let cool for about 15 minuten, then transfer to your fridge for a few hours or (even better) over night.
Yum yum!