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🍰 Classic Vegan Cheesecake

262 kcal · 30 min · 4 servings

Ingredients

• 200 g cashew nuts
• 130 g almond kernels
• 75 g dried dates (pitted)
• salt
• 75 g coconut oil
• 75 ml lemon juice
• 60 g agave syrup
• 0.5 vanilla pod (seeds)
• 200 g red currants
• 2 tbsp coconut flakes

Instructions

1. 1. Place the cashew nuts in a bowl and cover them with cold water. Let them soak overnight.
2. 2. Put the almonds, dates, a pinch of salt, and about one tablespoon of water into the blender.
3. 3. Blend the mixture in the blender until it is fine and creamy.
4. 4. Line the bottom of a springform pan with baking paper.
5. 5. Put the almond mixture into the prepared pan.
6. 6. Press the mixture firmly into the pan to form a stable base.
7. 7. Drain the soaking water from the cashew nuts.
8. 8. Put the drained cashew nuts into the blender.
9. 9. Melt the coconut oil.
10. 10. Add the melted coconut oil, lemon juice, agave syrup, 60 milliliters of water, vanilla, and a pinch of salt to the cashew nuts.
11. 11. Blend everything in the blender until a creamy mass is formed.
12. 12. Put the cashew cream on the almond base in the pan.
13. 13. Smooth the surface of the cream.
14. 14. Place the cake in the refrigerator for about four hours.
15. 15. Wash the red currants shortly before serving.
16. 16. Pat the red currants dry.
17. 17. Carefully remove the cake from the pan.
18. 18. Sprinkle the cake with coconut flakes.
19. 19. Distribute the red currans on the cake.

Nutrition per serving

• kcal: 262
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 13 g