“The story of your favorite foods is your culinary memoir, not a nameless collection of recipes...”
-- Edward Lee
I think it is important to demystify the idea that vegan food is only bean, salads and fruit; it is so much more than that!
There are so many options available, we just have to know where to look! This is why I love recipes like this maple cheesecake; it's sweet, smooth and creamy, and can easily hold its own beside traditional cheesecakes.
With that being said, I am very excited for you to try it and formulate your own opinion!
Happy eating!
Ingredients:
Crust:
3/4 cup (75g) - Rolled Oats
3/4 cup (70g) - Almond Flour
3 tbsp - Coconut Sugar
5 tbsp - Coconut oil
1/4 tsp - Salt
Filling:
1 cup (140g) - Raw Cashews
1 cup (g) - Coconut Cream
1 pk (200-230g) - Vegan Cream Cheese
1 tbsp - Cornstarch
1 tsp - Vanilla Paste
2/3 cup (206g) - Maple Syrup
1 tbsp - Coconut Oil (melted)
1 tbsp - Lemon Juice
Directions:
1. First, soak your cashews in boiling water for 1 hour.
2. Drain, and set aside.
3. Next, starting with the crust, add the oats, almond flour, coconut sugar and salt, to a food processor and blend until fully combined.
4. Then, gradually add coconut oil, blending after each addition.
5. In a lightly greased and parchment paper-lined bread pan, add the mixture to the bottom and smooth it out.
6. Bake at 325 degrees for 15-20 minutes, or until the edges turn a light brown.
7. In a food processor, add your cream cheese, your pre-soaked cashews, cornstarch, lemon juice, vanilla paste, coconut oil and maple syrup.
8. Blend until completely smooth.
9. Pour over the crust, and bake at 325 degrees for 50-60 minutes. The cake should not be completely set when you take it out of the oven; there should be a little bit of a jiggle.
10. Allow the cake to cool for 10 minutes, then place in the fridge until completely set.
11. Cut into triangles and serve with your favourite fruit compote or on its own. Enjoy!
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