Vegan Cheesecake with Cashew Filling
Ingredients
Base
- 1 cup oats (gluten-free if necessary)
- 3 cups blanched almond meal
- 4 tbsp grapeseed or sunflower oil
- A pinch of salt
- 4 tbsp maple syrup
Filling
- 1 cup cashews (soaked for 3-4 hours)
- 1 packet good quality organic silken tofu
- 6 tbsp maple syrup
- 1 tbsp nutritional yeast
- 1 tbsp vanilla extract
- 1 tsp tahini
Preparation
For the base: mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
For the filling: add all the ingredients in a blender and blend until smooth.
Pour over base and bake at 180° C (355° F) for about 30-40 minutes. Remove once the filling has set and has a jelly-like consistency (no longer liquid).
Remove from oven and allow to cool.
Decorate with raspberries and pomegranate seeds or whatever toppings you like.
