Vegan Cheesecake Recipe
Story
Imagine walking into a cozy kitchen, where a dessert masterpiece is about to be unveiled: a Vegan Cheesecake. This plant-based twist on the classic dessert is not just for vegans; it’s for anyone who appreciates a rich, creamy, and decadent treat. The origins of cheesecake trace back to ancient Greece, but over the centuries, it has evolved into countless variations. The vegan version maintains the beloved creamy texture and sweet flavor without the use of dairy or eggs. Picture a smooth, tangy filling nestled in a crisp, nutty crust, garnished with fresh fruit or a luscious fruit compote. This Vegan Cheesecake represents a harmonious blend of tradition and innovation, capturing the essence of the classic dessert while accommodating a plant-based lifestyle. It’s a treat that not only satisfies the sweet tooth but also aligns with dietary preferences and ethical considerations.
For the cheese cake filling
I used 3 cups of raw cashews soak in water overnight, then drained and rinsed
3/4 cup of water
3/4 cup of date or maple syrup
1/3 cup of coconut oil (melted)
1/4 cup of freshly squeezed lemon juice
and 1 tsp of Vanilla extract
Blend all together and pour on your cold crust
