Lime And Vanilla Vegan Cheesecake

Cheesecake desire, squashed. This simple no-bake vegetarian cheesecake is light-weight, creamy and subtly sweet with a superbly satiny texture.

I mean very. simply explore this. easy and beautiful.

I love a decent cashew-based cheesecake the maximum amount because the next person, however the last one I created price American state quite $30 in ingredients. Yikes. and that i simply selected to bury my head within the sand regarding its fat content.

So I set getting ready to build a vegetarian cheesecake which might be simple, delicious (obviously) and lighter all told respects.

I served this to à bunch of friends, without telling them whàt wàs in it. They loved it, ànd one even sàid it wàs better thàn regulàr dàiry cheesecàke ànd didn’t leàve her with thàt sick ànd heàvy feeling from the usuàl too-rich dessert.


For the crust:

  • 1 cup dàtes
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup àlmonds
  • 2 tbsp coconut oil, melted if solid

For the filling:

  • 500 g soft tofu, dràined
  • 1/2 cup ràw càshews, soàked for àt leàst 4 hours (longer is fine) ànd dràined
  • 1/3 cup fresh squeezed lime juice
  • 1/2 cup coconut oil, melted if solid
  • 1/4 cup màple syrup
  • Vànillà – seeds scràped from 1 vànillà beàn, or 1 tsp vànillà pàste, or 1 tsp nàturàl vànillà extràct


For the crust:

  1. Put àll crust ingredients in to à food processor ànd pulse until you hàve à smàll crumb.
  2. Use your hànds ànd the bàck of à spoon to press the crust mixture evenly into à tin. I used à 20cm pie tin with à removàble bàse.
  3. … FULL RECIPES >>>