So, friends, haters and lovers, scroll down for my Vegan Matcha Cheesecake recipe. Don’t forget to leave me a comment too. Drop it like it’s hot.
Vegan Matcha Cheesecake
Prep time
Cook time
Total time
Creamy Matcha Cheesecake on a Vegan shortbread base.
Author: Crazy Vegan Kitchen
Recipe type: Dessert
Serves: Serves 8-10
Ingredients
- Shortbread Base:
- ¼ cup Vegan Butter
- ⅛ teaspoon Pink Salt
- 2 tablespoons Sugar
- ¼ teaspoon Vanilla Extract
- ½ cup Plain Flour
- Matcha Cheesecake Topping:
- 1 7oz container Vegan Cream Cheese
- 1 cup Raw Cashews (soaked overnight in water and then drained)
- ⅓ cup Agave Nectar
- ⅓ cup Melted Coconut Oil
- ½ cup Almond/Soy Milk
- ⅛ teaspoon Pink Salt
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Miss Matcha Green Tea Powder (I used 2, but it depends on how strong you want your cake to be)
- Raspberries and extra Matcha, to serve
Instructions
- Shortbread Base: Preheat oven to 175 degrees Celsius. Line a 6 inch springform tin with baking paper on the bottom. Set aside.
- In a bowl, combine Vegan Butter, Salt, Sugar, Vanilla and Flour. Using your fingertips only, cut/rub the butter into the flour until you end up with a sandy textured crumble. Press onto the base of your lined cake tin and bake for 18-20 minutes. Remove from oven and let cool.
- Matcha Cheesecake Filling: In a high powered blender, blend Vegan Cream Cheese, Soaked Cashews, Agave, Coconut Oil, Almond/Soy Milk, Salt, Vanilla and Matcha. Blend on high till completely smooth.
- Once smooth, pour into cake tin and level out by shaking the tin or using a spatula to smoothen the top. Pop into the freezer for at least 4 hours, and then thaw for a few minutes before eating.
- Top with raspberries and extra match when serving.
- Storage: For a softer set cake, store in the refrigerator. For a firmer cheesecake, store in the freezer and let thaw a few minutes before consuming.
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