The best part about this vegan cheesecake is that it requires no baking whatsoever. All you need is time and a freezer! The cashews and coconut cream help create a thick cheesecake-like consistency, while the chopped walnuts taste almost like genuine graham-cracker crust. If you’ve been missing cheesecake as a new vegetarian or vegan, give this dessert a try!
The nuts, chia seeds, berries, and coconut combine to provide about 30 grams of carbohydrates, 5 grams of protein, and 19 grams of fat in every serving. This recipe yields about twelve slices of cake, at 297 calories each. It’s pretty healthy considering this is a delicious and decadent cake! You can fully enjoy every piece knowing that it’s made out of pure ingredients and little sugar.
Like most desserts, this cheesecake will take some time to prepare. It contains layers that need to be set properly before adding the next one, so be prepared to spend a day working on this cake. The cashews in the lemon layer need at least four hours by themselves just to soak (although it’s best to leave them overnight if you can). Don’t forget to take the cake out at least twenty minutes before serving so it can thaw up a bit!
This cheesecake is a gorgeous and aesthetically pleasing color, so it’s great in pictures! Please show me your artistic side and post photos of your cakes online--remember to tag me @jennyleeisme! Let us know in the comments whether you tried to make the cake and if you enjoyed it. Our community is always eager to hear from each other and come up with alternative ideas, so please share your experiences!
VEGAN ‘TUNA’ SALAD
- 2½ cups chickpeas drained, (400g)
- 2 non sheets
- 2 tbsp. vegan mayo (or tahini)
- 2 tbsp. lemon juice
- 1 cup sweetcom drained, (175g)
- 1 onion small, finely diced
- Place chickpeas in a bowl and mash them with a fork, leaving some bigger parts for more texture.
- Blend the nori sheet in a high-speed blender until you get nori flakes. And add it to the chickpeas. Add the rest of the ingredients and stir until well combined.
- Serve on its own, or a filling for sandwiches and jacket potatoes. Store in the fridge for up to 4-5 days.