Due chiacchiere e una torta 🍰 🗣️ | Ricetta cheesecake vegana e senza glutine 🌸

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.

Soak cashews in water for at least 4 hours or overnight.

Preheat the oven to 350°F (175°C).

In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, nutmeg, and salt until smooth.

Prepare the vegan graham cracker crust in a springform pan.

Pour the cashew mixture into the crust and smooth the top with a spatula.

In a small saucepan, combine agar-agar and water; bring to a boil and stir for 2 minutes until dissolved.

Add the agar-agar mixture to the cashew filling and blend until fully incorporated.

Bake in the preheated oven for 45-50 minutes until set.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 4 hours to firm up before serving.

Top with fresh fruit and a dusting of powdered sugar before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens