![]() ![]() Place the cashews in a bowl, pour over boiling hot water from the kettle and leave them to soak for at least an hour for this recipe. If you happen to forget to soak them, then all is not lost. So make it as easy as possible with soaked cashews. It would be very tough for a blender to handle that much volume unless it’s an easy blend. The reason it’s important to soak them first is that you use a ton of cashews for this cheesecake filling, once all your filling ingredients are in the blender jug your blender will be almost ⅔rds or even ¾ of the way full. Place them in a bowl, pour over water, cover and leave them to soak overnight. It’s important to soak your cashews for this recipe. So I decided on a salted caramel fudge topping made from melted coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping. I was thinking, why cook a topping when you’ve got this whole no-bake thing going on, why go and stand over a hot stove just for the sauce? I was at first going to make a vegan dulce de leche for the topping, but at the last minute, had a change of heart. Let the cheesecake thaw on the countertop for around 30 minutes or so before serving.Spread it out over the top of your cheesecake, add a few sprinkles of sea salt over the top and a few macadamia nuts to decorate and you have the perfect cheesecake.For the topping, mix together melted coconut butter, maple syrup, vanilla extract and sea salt.When the cheesecake has set completely, remove it from the springform pan and place onto a cake stand while you prepare your salted caramel topping.Place into the freezer to set (around 4-6 hours). Pour this out over the top of the crust in the springform pan and smooth down with the back of a spoon.Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth.Place into the freezer to set while you work on the filling. Place into the prepared springform pan and press down firmly into a pie crust.Add macadamia nuts, pitted dates and dessicated coconut to a food processor and process into a sticky dough.Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper.This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. Of course if you love a good cheesecake then also check out our delicious baked cheesecake recipe! How To Make No-Bake Vegan Cheesecake So it’s probably not what you’re going to make every other week but it’s rich as heck so that’s another reason you’re probably not going to make it every other week. The ingredients, while quite simple, can get a little expensive. From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’. So, this vegan cheesecake is definitely not my first go when it comes to making vegan cheesecakes. Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth. I am so excited to share this recipe for vegan cheesecake with you. So much like the ‘real thing’ you will hardly believe it. This vegan cheesecake is the best ever! It’s rich and creamy and topped with a salted caramel fudge sauce. ![]()
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