Zapekanka (Ukrainian Cheesecake - Vegan, Gluten Free)

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: quark

Ricotta provides a similar texture with less fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

In a saucepan, combine 1 cup of uncooked white rice and 1 cup of water; bring to a boil.

Lower the heat to very low and cover; let cook for 20 minutes.

In a food processor, combine 1/2 cup of soaked raw cashews and 1/2 cup of water; blend until smooth.

Add 1 1/2 tablespoons of nutritional yeast, 2 teaspoons of lactic acid, and 1/4 teaspoon of salt; blend until combined.

Add the cooked white rice to the cashew mixture and process until blended, but do not over mix.

In a bowl, mix 2 teaspoons of psyllium husk with 1/2 cup of water; let sit for a minute to thicken.

Combine the thickened psyllium husk mixture with the cheese mixture, along with 1/2 cup of sugar, 1/4 cup of vegan sour cream, 1 teaspoon of vanilla extract, 2 teaspoons of baking powder, and 1/4 teaspoon of baking soda; mix until well combined.

Stir in 1/3 cup of brown rice flour, 1/2 cup of raisins, and the zest of one lemon until well combined.

Pour the mixture into an 8x8 baking dish that has been sprayed with oil and dusted with brown rice flour; shake the pan to even out the mixture.

Let it sit for 20 minutes before baking at 350°F for 40 minutes.

Once cooled, top with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens