Cashew cheesecake for vegans

Cooking time:

8 hours

Active time:

40 minutes

Complexity:

Easy

Need to prepare products

This vegan dessert is very simple, and the preparation itself will take you 15-20 minutes. However, do not forget that after all the manipulations it takes 6-8 hours to freeze - so calculate the time so as not to be left without sweets at the festive table.

See all Dessert category recipes

Recipe for Cashew Cheesecake for Vegans

Ingredients, serves 8

Walnut, 150g

1 pack

Dates of the Mejul variety

7 pcs.

Coconut shavings, 120 g

80 g

Cashew raw

450 g

Date syrup

180 ml

Coconut oil

120 ml

Lemon

1 pc.

Water

180 ml

Step 1/5

Soak the cashews in advance for the filling, leaving overnight in cold water or pouring boiling water an hour before cooking.

Step 2/5

Prepare a detachable mold 18-22 cm: put parchment on the bottom, lightly brush the walls with vegetable oil.

Step 3/5

To prepare the base, remove the stone from the dates, grind the dates, walnuts and coconut shavings in a blender until sticky (about 1-2 minutes). Put the base in a mold, level with a glass, put in the freezer while you cook the filling.

Step 4/5

Wash and drain the cashews. Place cashews, water, syrup (you can take maple or Jerusalem artichoke syrup), juice of one lemon and melted coconut oil in a glass of blender (this can be done in the microwave in 1-2 minutes). To give a pink color at this stage, you can add a couple of spoons of fresh beet juice - it will not affect the taste, but will give the cheesecake a soft pink color. Run the blender and mix until smooth and smooth, stirring the contents occasionally.

Step 5/5

Remove the form with the base from the freezer and fill the filling, flatten and send to the freezer for 6-8 hours. 1-1.5 hours before serving, remove the cheesecake from the freezer and leave at room temperature. You can decorate with buds and petals of dried rose.

Desserts

For the holiday

Birthday party