A spring inspired all vegan cheesecake
If you’ve been following for a while, you know that I’ve this love for no-bake cakes. As they are truly easy to make. the only thing you need is a really good blender/food processor. And then you’re good to go!
This vegan cheesecake has been inspired by my love for mangos and spring (obviously ;)).
I hope you enjoy this one as much as I do. And if you’re wondering how to eat a whole cake on your own or not with so many people currently around (due to quarantine) – simply cut into pieces and store in your freezer. Whenever you want to have a slice, it will be there, wating for you without going bad. Isn’t that like a super plus point for these no-bake vegan cheesecakes?
Enjoy!
- 250 g cashews - soaked for min 6hrs
- 150 g maple syrup
- 130 g oat milk
- 110 g melted coconut oil
- 50 g lemon juice
- 150 g fresh or frozen mango cubes
- 2 tbsp poppy seeds
- 2 tsp ground tumeric
- pinch of salt
- 200 g white almonds
- 25 g shredded coconuts
- 4 pitted dates
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Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
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Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
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Add the dates and mix again.
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Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
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Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
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Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, coconut oil, lemon juice, vanilla powder and salt.
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Fill half of the mixture in a bowl. Set aside.
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Add the mango qubes to your blender along with the turmeric powder.
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Mix well, stir in half of the poppsy seeds and add on top of your crust. Freeze for about 1 hour. Put the bowl with the other part of the filling into your fridge in the meantime
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Add the second layer on top of your mango layer, sprinkle with other half of poppy seeds and freeze for at least 4 hours. Preferably over night.
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Decorate with fresh fruit of your choice.
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This cake holds up to 6 months once its frozen.
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Make sure to get move the cake to room temperature about 1-1,5 hours before serving. Depending on the room temperature.
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Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?
Happy “baking” ?
Thank you so much for stopping by and have a wonderful day,
Marie
