Raw Cheesecake — VEGAN

By Lydian Shipp | May 19, 2018

I’ve been working on a vegan, gluten-free, dairy-free, sugar-free, raw cheescake for about 6 years. I tried using tofu (that didn’t work), I tried using lemon extract to give my cheesecakes that characteristic nasal flavor (better, but not great), I worked with coconut cream for a while, and although that worked reasonably well, it just wasn’t quite cheesecake. I finally arrived at a solution for consistency, but I was using goat’s milk kefir to get the flavor (STILL not vegan! Although, for those of you who eat goat’s milk from time to time, this definitely does the job in terms of cheesecake-y flavor).

But now, finally, after all this time I found a solution!

Check out the recipe below:

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Raw Cheesecake — VEGAN

Prep Time: 13 hours

Cook Time: 30 minutes

Total Time: 13 hours, 30 minutes

Yield: 1 Cake Pan OR 12 Cupcake-sized Cheesecakes

Ingredients

    "Buttermilk"
  • 1/3 cup Non-Dairy Milk (any kind will work)
  • 1 Tbsp White Vinegar
    Cheesecake Crust
  • 1 Cup Date Sugar (Grinding up dates in a food processor works too)
  • 1 1/2 Cups Almond or Oat Flour
  • 1/2 tsp Salt (I recommend Himalayan pink sea salt)
  • 1/4 tsp Cinnamon
  • 1 1/2 Tbsp Maple Syrup or Honey
  • 1/3 Cup of Coconut Oil
    Cheesecake Base
  • 9 oz Cashews, soaked 12-24 hours (overnight is good)
  • Previously prepared "Buttermilk"
  • 1/4 Cup Coconut Oil
  • 2-3 Tbsp Finely Ground Coconut *
  • 1/4 tsp Salt
  • 2 Tbsp Red Wine Vinegar (You can use a different vinegar too, but I find this kind works best)
  • 2 Tbsp Maple Syrup or Honey (add more to taste for a sweeter cheesecake)
  • 1 1/2 Tbsp Agar Agar **

Instructions

  1. Soak cashews overnight or longer (up to 24 hours). Soaking them longer creates a smoother consistency.
  2. An hour before making the cheesecake, mix the non-dairy milk and white vinegar in a small bowl or measuring cup.
    Cheesecake Crust
  1. I recommend making the crust while waiting for the "buttermilk" to be ready.
  2. Mix the dry ingredients (dates/date sugar, flour, salt, and cinnamon) together in a bowl.
  3. Add maple syrup and coconut oil, mix until ingredients are thoroughly incorporated.
  4. - If you need/want more crust, mix together these ingredients in approximately the same ratio as in the recipe to make more.
  5. Press the crust into a cake pan or into cupcake liners in a cupcake pan, then put it in the fridge to set.
    Cheesecake Base
  1. When the cashews are ready, drain the water from the bowl and put them in a food processor. Process them until they have a nearly smooth consistency.
  2. Add the "Buttermilk," coconut oil, ground coconut, and vinegar, then incorporate.
  3. Add the maple syrup and salt, incorporate, and then finally add the agar agar.
    Putting things together
  1. Remove the cheesecake crust from the fridge and check to make sure it's set up (not crumbly).
  2. Spoon or pour the cheesecake mixture into the cake pan or cupcake pan, then put the pan back in the fridge to allow the cheesecake base to set as well.
  3. After about 30 minutes in the fridge, the cheesecake is ready to serve!
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Posted in Cakes, Dessert, Raw, Uncategorized, Vegan

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