Vegan Matcha Cheesecake

Image of a vegan matcha cheesecake in a springform pan, with a slice on a white plate beside it, highlighted by natural light on a minimalist table.
Vegan Matcha Cheesecake

Introduction

Dive into a creamy and indulgent world with this vegan matcha cheesecake, a perfect blend of traditional Japanese flavors and vegan cuisine. This dessert is not only rich and satisfying but also offers a delightful twist with its unique green tea flavor.

Ingredients

  • 1 1/2 cups raw cashews, soaked overnight and drained
  • 1 cup canned coconut milk, full fat
  • 1/2 cup agave syrup or maple syrup
  • 1/3 cup coconut oil, melted
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons matcha green tea powder
  • 1 cup almonds, finely ground into a meal
  • 1/4 cup coconut oil
  • 1/4 cup agave syrup
  • A pinch of salt

Instructions

  1. Start by preparing the crust. Mix ground almonds, 1/4 cup coconut oil, 1/4 cup agave syrup, and a pinch of salt in a bowl until well combined. Press the mixture into the bottom of a lined 9-inch springform pan and set aside.
  2. For the filling, blend soaked cashews, coconut milk, 1/2 cup agave syrup, 1/3 cup melted coconut oil, lemon juice, vanilla extract, and matcha powder in a high-speed blender until smooth and creamy.
  3. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
  4. Freeze the cheesecake for at least 4 hours, or until firm.
  5. Before serving, let the cheesecake sit at room temperature for 10-15 minutes. Then, slice and serve.

Enjoy this luxurious vegan matcha cheesecake as a sophisticated end to any meal. It's sure to impress with its creamy texture and exquisite flavor, making it a favorite among both vegan and non-vegan guests alike.

Hiroshi

Additional Information
NutritionfactsCalories: 350 per slice, Fat: 25g, Carbohydrates: 28g, Protein: 6g 
Preparation Time20 minutes plus 4 hours freezing 
Allergy InformationTree nuts, Coconut