That looks so good! https://www.delish.com/cooking/nutrition/a29369129/vegan-cheesecake-recipe This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. We used maple syrup and more lemon juice and zest for more taste. I’m not vegan, I just can’t have eggs or dairy, but honey is fine. It is still untested territory for me. Trying new recipes can be tricky. Thank you in advance ! By the way, I don’t use a freezer, the fridge is cold enough to stiffen it up. I chose coconut oil because it solidifies when cold and helps holding the base together. Almond or cashew milk are a good substitute. Take cheesecake out of the freezer about 30 minutes before serving. A vegan cheesecake that tastes shockingly smooth, creamy, and rich. Nutty and nice: cashews as cheese sauce – Lazy Vegans, Vegan Cheesecake | Eat for Cheap and Travel For Fun. I do hope you can find a good recipe if mine is not up to pesky eating standards. Notify me of follow-up comments by email. Pretty! (adsbygoogle = window.adsbygoogle || []).push({}); Welcome to The Greedy Vegan! Only the best ingredients work in a dish that is so simple and the basic ingredient of this dish is dairy. Cashews do go very creamy when you process them. I love cheesecakes especially Blueberry cheesecake. Delish editors handpick every product we feature. Very wrong. I use Yacon syrup – a bit expensive and it’s brown, so you loose some of the creamy white color that Agave allows, but on a healthy low glycemic index scale- it loads better for you. Once cool, refrigerate for at least 4 hours, or overnight. This was heavenly, thanks for sharing your recipe! Made it as my daughter is lactose intolerant and I find lactose free cream and cream cheese just doesn’t set like normal ones and you get a runny mess. The reason agave ranks relatively low on the glycemic index is because it has a high content of fructose. I too am an aspiring blog blogger but I’m still a new comer to everything. – Love, G. I’m hoping to make this cake this weekend, but I have a quick question. This content is imported from {embed-name}. Oh good grief! Because of its reputation as a “natural” sweetener, it is now widely used in products claiming to be good for health – from teas to nutrition bars and energy drinks. It works with blenders if it is a high speed blender. I wonder if you could comment on how your cheesecake tastes in the coconut flavor range. You can use any type of milk. Try our favorite classic cheesecake! I can not guarantee though that someone who absolutely hates coconut will like that cake. Good info. Funnily enough I planted some in my garden this year. So I just made this today and I can’t wait to try them! At heart I am a purist when it comes to food. I have to say it’s amazing. Strawberry is such a nice addition to this recipe. **If … The raspberry topping is optional, but makes this cheesecake better than all the rest. You will get them and some might be hard to swallow but in the end it is your blog. It lists 150ml, which is way more than 1/4 cup of liquid and looks like a lot of sweetener for a cheesecake this size. The cakes keep nicely in the freezer for about a month. Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight. I haven’t tried that yet but you got my curious. It is as simple as that. =), Edit 19/07/15 I have tried it now from 3 different manufacturers. […] nachos, pizzas and casseroles; in grilled cheese sandwiches; lasagnas; pastas; tacos; quesadillas; cheesecakes; as butter, dips and […]. I fixed it now. I will try your base next time. Put the tray aside an continue with the cream. Big mistake? This cake is downright magic. Thank you so much for this comment, not only did it make me laugh but I also was reminded that I still have not posted my fruit covered versions! Disaster – no way was my ‘cheesecake’ smooth, it was totally grainy and I think the coconut milk may have split too. I have that issue with coffee, the slightest hint and I can not eat or drink it. has anyone tried using macadamia nuts instead of cashew? I have never tried to add jam on top, I add freshly blended fruit. Read More…. I salted them before baking with resulted into mush, total disaster. It tastes amazing. Cashews: Cashews are the perfect flavor carrier in dairy-free desserts/meals. Food rings are by far the easiest choice and they come in various sizes. Cashew substitutes in classic vegan cheesecake. if so, what does 1 gram look like as a serving? Now chose what you want to make your beautiful cashew cream cheesecake in. It really is all about taste. Keep it positive and have fun, most of all add pictures! This will be my first ever made Vegan Cashew Cheesecake, ever, and first time ever having Vegan Cheesecake. Do you have a beginner friendly recipe you could share? I tried so hard to find a replacement that would satisfy me and after almost a year of research and failed attempts I developed this cashew cream cheesecake. I am Dying to eat a “cheese”cake after all this time I have quit all dairy products. Please note that this post contains affiliate links of products that I love and use. Write what you want and if someone does not like it they don’t have to read it. Lucky me I discovered your blog by chance (stumbleupon). I am going sugar free at this time? If not; then don’t roast them. Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Now pour all the "cream cheese" ingredients into the food processor and blend at maximum speed until it is as creamy as you want it to be. I just wanted to check on the amount of agave. Thanks again for all the recipes. Will be checking your other recepiex out too. I will look into it and let you know when I come up with a nut free version. If you don't have enough time to soak in cold water overnight, there's shortcut: soak for 2 hours in a big bowl of boiling water. The secret is soaked cashews! The base is a bit tricky. Blend all ingredients in the blender at high speed until thick and completely smooth with no chunks of cashew. A combination of cashews, coconut cream, and vegan cream cheese work together to create the best flavor and consistency in this cheesecake. Fructose does not readily raise blood sugar (glucose) levels because the body doesn’t metabolize it well. – Love, G. Loved how simple this was, keep going Gloria! Thank you so much for the feedback. Enjoy! New research suggests that excessive fructose consumption deranges liver function and promotes obesity. I made it and it was a bit gritty. Make sure to soak the cashews overnight or for at least 4 hours before preparing the recipe. I have just found your recipe blog, looks great! I would be grateful if you could spot the main issues with my feeble attempt. . Also don’t let negative comments get to you. 1 can full fat coconut milk. I mean as in raspberry in the cashew cream. What a delightful little find! I will definitely try that. This ingredient shopping module is created and maintained by a third party, and imported onto this page. This website uses cookies to improve your experience. My girlfriend was blown away by this, thanks for sharing! 200 gr or 2 cups. It is much better than the real thing. It seemed out of reach for a horrific time of never ending six months. They are an absolute must when preparing vegan cheesecakes. I hope it worked out for you and let me apologize profoundly for taking so long with replying. I used a failed attempt at cashew cheese instead of the soak cashews, coconut water instead of coconut milk and golden (cane) syrup as I ran low on agave.