Vegan Cheesecake
Serves 820 mins prep105 mins cook
A game-changing vegan cheesecake that's baked to perfection. This recipe features a graham cracker crust and a rich filling made with vegan cream cheese and plant milk, topped with a fresh strawberry sauce.
0 servings
What you need
cup vegan margarine
cup chickpea flour
cup sugar
tbsp all purpose flour
tbsp arrowroot starch
tbsp vanilla extract
cup strawberries
tbsp sugar
Instructions
1: Preheat oven to 350ºF. 2: Add graham crackers to a food processor or blender and pulse until coarsely processed. 3: Run food processor on high speed and stream in melted butter until mixture resembles wet sand. 4: Add this mixture to a 9-9 1/2 inch springform cake pan and shape the crust with a drinking glass or measuring cup. Pack tightly. 5: Place crust in oven for 10-15 minutes to toast and solidify. 6: Meanwhile, in a blender, add chickpea or almond flour, vegan cream cheese, plant milk, sugar, all-purpose flour, arrowroot starch, and vanilla. Blend until smooth. 7: Bring about 4 cups of water to a boil. 8: Remove crust from oven, place in a rimmed baking sheet, and pour in the filling. Fill the baking sheet with boiling water. 9: Transfer to the oven and bake for 1 hour 30 - 1 hour 45 minutes. 10: Let cool at room temperature until set. 11: Before serving, add strawberries, lemon juice, and sugar to a small pot and cook on medium heat until fruit has reduced. 12: Transfer strawberry sauce to a small container and top on the cake.View original recipe