Vegan Cardamom & Caramel Cheesecake
It’s amazing how cheese-like these soaked and blended cashews are. You will need a high powered blender such as a vitamix or thermomix to get the smooth texture, and it is worth it.
Prep Time:
20 mins
Cook Time:
12 hours
Total Time:
12 hours 20 mins
Yield:
8-10 Serves 1x
Category:
Dessert & Sweet Things
Scale
Ingredients
- base:
- 130g medjool dates
- 140g ground almonds
- 80g puffed brown rice
- 1 tsp Herbie’s Ground Desert Oak or Ground Wattleseed
- 2 tbsp coconut oil
- filling:
- 500g (4 cups) raw unsalted cashews, soaked overnight in water
- 250ml (1 cup) water
- 175ml (3/4 cup) maple syrup
- 125ml (1/2 cup) coconut oil
- 125ml (3 large) lemon juice
- 40ml (1) lime juice
- 2 tsp Herbie’s Vanilla Bean Powder
- 1 1/2 tsp Herbie’s Ground Cardamom
- caramel:
- 1 400ml tin coconut milk
- 100g coconut sugar
- 1 tsp pink Himalayan sea salt
Instructions
- For base, blend all ingredients in a food processor until sandy. Press into a 28cm lined springform tin and chill.
- For filling, blend all ingredients in a high powered blender until smooth, about 3 minutes. Taste to see if you’d like more citrus or spice added.
- Pour filling onto the base and freeze for 3 hours.
- For caramel, place the thick part of the coconut milk (pour away the liquid) with sugar and salt in a saucepan and stir over low heat until sugar has dissolved. Simmer for 5 minutes until thickened, then remove from heat to cool before serving.
- Take cheesecake out of the freezer 30 minutes before serving, then pour over caramel, using a spatula to smooth over the top.
Nutritional Information
Serving Size
185g
Calories
748
Sugar
34g
Sodium
0.17g
Fat
172g
Saturated Fat
83g
Carbohydrates
181g
Fiber
16g
Protein
13g
Desert Oak Roasted & Ground
$14.50
30g
15g
Vanilla Bean Powder
$50.00
20g