How To Cook Vegan Cheesecake With Porridge, Coconut And Lemon - Recipe

Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Vegan Cheesecake With Porridge, Coconut And Lemon - Recipe

Learn how to cook "Vegan cheesecake with porridge, coconut and lemon". Delicious recipe.

This beautiful vegan cheesecake is made with coconut cream, tofu and cashews or macadamia nuts instead of traditional eggs and cream. Coconut oil and nuts give the base crispiness and a pleasant aroma, so you will definitely not notice that the oil is missing.

Required products :

for the filling:

1 and 1/2 cups raw cashews (or macadamia nuts)
220 grams of soft tofu
1 cup coconut counted
1 tablespoon cornstarch
2 teaspoons vanilla extract
3/4 cup sugar
2 teaspoons lemon zest
1 tablespoon lemon juice
pinch of salt

for the base:

1 cup roasted pecans (or walnuts)
1 cup oatmeal flour (gluten free)
1/3 cup coconut oil, melted
3 tablespoons maple syrup
1/2 teaspoon salt

* A tea cup is used to measure the quantities.

Method of preparation :

Soak the cashews (or macadamia nuts) in a bowl of boiling water for 1 hour. Preheat oven to 180 degrees. Grease a falling pan with coconut oil.

Blend the pecans finely. Mix with the flour, coconut oil, maple syrup and 1/2 teaspoon of salt and blend until homogeneous, then spread the mixture on the bottom of the pan, pressing with a spoon. Bake the base until ready, about 15 minutes so that it does not turn brown, then remove from the oven and allow to cool. Do not remove the base from the pan.

Drain the cashews and blend until creamy, along with the tofu, coconut cream, cornstarch, vanilla, sugar, lemon zest and salt. Pour the mixture on the base and bake for about 1 hour or until the edges are slightly dry and the center - a little liquid. Cool to room temperature and refrigerate for at least 3 hours.

Remove from the pan, cut into pieces and serve.

Enjoy!

How To Cook Vegan Cheesecake With Porridge, Coconut And Lemon - Recipe

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