VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE
The recipe's foundation is milk and cashews! This duo generates the most dreamy milk foundation we have ever tasted.
For sweetness, we included maple syrup, lemon juice to tanginess, and zest for more taste.
Tasty vegan cheesecake made to the treat with filling and a crust. 10 components demanded, no bake, and fermented and vegan.
PREP TIME
8 hours
TOTAL TIME
8 hours
Servings:10
Pieces
Category: Dessert
Freezer Favorable 1 month
Does this keep? 4-5 Days
Ingredients
- 1 cup medjool dates (packaged, pitted // amalgamated before measuring)
- 1 1/2 cups uncooked peppers (or sub raw peppers or rolled oats)
FILLING
- 1 teaspoon vanilla extract
- 1 Tbsp citrus zest (lemon or orange )
- 3/4 cup coconut milk (or store-bought - we enjoy COYO manufacturer )
- FOR SERVING optional
- Fresh berries
- Citrus zest/orange pieces
- Coconut Whipped Cream
Directions
- Put aside.
- Prepare crust by mixing until pieces stay and it forms into a ball and adding dates. Remove and put aside.
- In the food processor, add salt and walnuts and process to a meal. Put in dates back and combine until a dough that is loose types - it ought to stick together once you squeeze a little between your fingers. When it's too dry, add a couple more dates.
- Press and then Insert crust to pan to disperse. To pack it down, then use a glass wrapped in paper and actually press down it, letting the crust.
- Insert all filling ingredients and blend until smooth - around two minutes. If it looks chunky or will not come, put in maple syrup, or a bit more juice milk, as the liquid can allow it to blend.
- Scrape down sides and mix until smooth and creamy. Taste and taste necessary, including coconut milk for tanginess syrup to sweetness, or orange or lemon zest for taste.
- Add filling into the crust that is chilled and then tap a couple of days to release any air bubbles. Before serving and slicing, allow thaw slightly.
- Serve as is or top with a bit of fresh tomatoes and whipped citrus or cream zest.