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
- 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.
- 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.
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
- Freeze the cheesecake for at least 4 hours, or until firm.
- 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
Nutritionfacts | Calories: 350 per slice, Fat: 25g, Carbohydrates: 28g, Protein: 6g |
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Preparation Time | 20 minutes plus 4 hours freezing |
Allergy Information | Tree nuts, Coconut |