Vegan Cheese Cake

Vegan Cheese Cake - Recipe

tofu-cashew-cream:

• 350g silken tofu

• 200g unsweetened coconut yoghurt

• 100g cashews, soaked in boiling water for 15-30 minutes and then blended with 200ml oat milk or soy cooking cream

• 40g date sugar + 40g erythritol

• 40g unsweetened vanilla custard/pudding powder

• 0,5 tsp salt

• 1 level tsp citric acid

• blend all ingridients until smooth

base:

• 100g healthy cookies (preferably sweetened with dates or other fruits), crushed and then combined with:

• 70g melted Butter

• a pinch of sea salt

• 1 tsp of cinnamon

assembly & baking:

• line a cake tin with parchment paper on the bottom

• press the cookie base on the bottom

• pour the tofu-cashew-cream on top

• bake for about 40 minutes at 150°C