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🍰 Vegan Cauliflower Cheesecake

498 kcal · 30 min · 4 servings

Ingredients

• Cauliflower 350 g
• Soy yogurt 400 g
• Vegan fresh spread, plain 150 g
• Cornstarch 75 g
• Oat drink 200 ml
• Sunflower oil 100 ml
• Brown sugar 60 g
• Garlic, granulated 2 tsp
• Turmeric, ground 1 tsp
• Coconut oil 0.5 tsp

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Remove the hard core at the base.
3. 3. Bring three liters of salted water to a boil in a large pot on high heat.
4. 4. Add the cauliflower to the boiling water.
5. 5. Cook the cauliflower on medium heat for about 15 minutes until very soft.
6. 6. Drain the water.
7. 7. Place the cauliflower in a tall container.
8. 8. Puree the cauliflower with a hand blender until smooth.
9. 9. Set the puree aside and let it cool down.
10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. 11. Take a large bowl.
12. 12. Add the cooled cauliflower to the bowl.
13. 13. Add soy yogurt.
14. 14. Add plain vegan spread (e.g., spreadable topping).
15. 15. Add cornstarch to the bowl.
16. 16. Pour in oat drink.
17. 17. Add sunflower oil.
18. 18. Add sugar to the mixture.
19. 19. Stir in garlic powder.
20. 20. Add turmeric.
21. 21. Mix all ingredients thoroughly with a whisk.
22. 22. Grease a 26-centimeter springform pan with coconut oil.
23. 23. Pour the mixture into the prepared pan.
24. 24. Tap the pan against the work surface several times.
25. 25. Let the air bubbles escape.
26. 26. Bake the cake for about 55 minutes until golden brown.
27. 27. Let the cake cool down in the pan.
28. 28. Cut the cake into four portions.
29. 29. Distribute the pieces onto four plates.
30. 30. Enjoy your meal!

Nutrition per serving

• kcal: 498
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 49 g