Vegan Cheesecake by @hazel_and_cacao
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• 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
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• 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
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1. For the base: mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
2. 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.
3. For the filling: add all the ingredients in a blender and blend until smooth.
4. Pour over base and bake at 180° C (355° F) for about 30- 40 minutes. I kept checking and shaking the tin and removed once the filling had set and had a jelly-like consistency (no longer liquid).
5. Remove from oven and allow to cool.
6. Decorate with raspberries and pomegranate seeds or whatever toppings you like. Enjoy!
