This dairy-free cheesecake contains a hidden poppy seed layer, a light, creamy, rich vegan cheesecake filling, and crisp gluten-free crust. It’s also oil-free and refined sugar-free yet packed with flavor and decadence! Serve this cashew tofu baked cheesecake on special occasions, birthdays, and warm summer days! 😍
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
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Ingredients
Crust:
2 cups (180 g) oats (gluten-free if needed)
1 1/2 cups (130 g) shredded unsweetened coconut
1 large (120 g) ripe banana
1/4 cup + 1/2 tbsp (90 g) maple syrup or agave syrup
Poppy seed layer (optional)
1 cup (100 g) poppy seeds
2/3 cup (160 ml) plant-based milk
2-3 tbsp (20-30 g) coconut sugar (or regular sugar)
1/2 tbsp cornstarch
Cheesecake layer:
2 (12.3 oz) packages of (700 g) silken tofu firm
2/3 cup (100 g) cashews soaked (read the blog post for an alternative)
1/3 cup (80 g) coconut cream
1/3 cup (105 g) maple syrup or agave syrup
3 tbsp lime juice or lemon juice (more to taste)
1/3 cup (40 g) cornstarch
1 tsp vanilla
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16 окт 2024
