Foodie Moments: Vegan Cheescake
This tasty vegan cheesecake is such a succulent treat, you need to indulge. It's very easy and takes approximately an hour prep time. Recipe curtesy of Marksales Solutions on behalf of their client - Naturally Almond.
1 1/2 cup almonds
½ cup dates, soaked in rum
3 tbsp oil of choice
1 ½ cup cashews, soaked in water overnight
½ cup tofu
¼ cup Unsweetened Naturally Almond milk
¼ cup maple syrup
1 tsp lemon juice
1 tsp of vanilla extract
Pinch of salt
1 cup strawberries preserves
2 tsp lemon juice
Preheat oven to 160C and brush baking tin with oil.
For the base, add almonds to a food processor and process until it forms coarse crumbs. Drain dates and add to the food processor with oil until fully combined.
Press mixture against the bottom and sides of the tart tin.
For the filling, drain the soaked cashews and add with rest of ingredients (except blueberries) to a blender. Blend until creamy and smooth.
Pour into baking tin.
Bake cheesecake in oven for about 30 minutes or until the middle is not wobbly.
Turn off the oven and leave door ajar for 10-20 minutes.
When the middle of the cheesecake is dry to the touch, remove from the oven.
In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.Top the cheesecake with strawberries, then brush the glaze over strawberries.
Place in the fridge for a few hours before serving.