CHEESECAKE VEGANA AI FRUTTI DI BOSCO

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in glycemic index.

vegan graham cracker crust

🥗Healthier: homemade oat crust

💰Cheaper: digestive biscuits

Homemade oat crust can be made with pantry staples.

agar-agar

🥗Healthier: kappa carrageenan

💰Cheaper: gelatin

Kappa carrageenan is a plant-based gelling agent.

Prepare the base by crushing the vegan biscuits and mixing them with coconut oil.

Press the mixture into a mold to form the base of the cheesecake.

In a saucepan, combine the soy cream, vanilla soy yogurt, soy beverage, agar agar, and maple syrup.

Heat the mixture until it thickens, stirring continuously.

Pour the cream mixture over the base and top with mixed berries.

Refrigerate until set.

Cooking Techniques

Spice Level:

Dietary

Allergens