Feel like cheesecake? If the answer is yes, then you may want to try one of these three vegan recipes that combine taste and lightness with healthy and wholesome ingredients. If you do not have much time to prepare food and do not want to give up the vegan diet, you may find these 3 versions of vegan cheesecake recipes helpful.
A surprising mix of flavors and aromas that will amaze your taste buds. You will need:
- 400 grams of tofu
- 200 ml of soy cream
- 1 cup of soy milk
- 20 vegan cookies
- 2 teaspoons of agar agar powder
- 4 tablespoons of sugar
- 4 tablespoons of margarine
- 1 pinch of salt
- unsweetened cocoa powder
- Icing sugar
- semisweet chocolate chips
Preparation. Put the cookies into a blender, and once blended place into a bowl, use a spoon to mix in the margarine until the mixture is smooth. Place the mixture into a baking tin with a 24 cm diameter, and compress well using the back of a spoon, bake at 180 degrees for 10 minutes. Leave to stand in refrigerator for about an hour and begin to make the topping by whisking the tofu, adding milk, sugar, cream and salt. Mix thoroughly until it has a creamy and fairly thick consistency.
Put the agar agar powder into a saucepan and add all the tofu mixture, bring to a boil for a few minutes, stirring constantly and only when it is warm (after about 10 minutes), add the chocolate chips. Bring out your base from the fridge and pour the mixture on top, make sure it is level and put back in the refrigerator for at least three hours. At this point, garnish the cake with a dusting of cocoa powder and icing sugar.
Cheesecake with walnut and coconut
This recipe will take a little bit more patience and a lot of creativity and not very conventional ingredients. In fact, no biscuits this time but only dates, walnuts and hazelnuts. To prepare the base you’ll need:
- 250 gr of hazelnuts, cashews and Brazil nuts
- 8 pitted dates
- 250 grams of grated coconut
- 1 tablespoon of ground cinnamon
For the cream topping:
- 250 grams of cashews
- 125 grams of firm tofu
- 125 grams of soy cream cheese
- 125 grams of soy cream
- 150 grams of syrup of acacia
- 1 tablespoon of orange juice
- 1 tablespoon of vanilla extract
Preparation. Chop and mix the walnuts, cashews, coconut and cinnamon and add the dates after you have first soaked in warm water for 5 minutes, and mix until creamy. Then compress into a baking tin using the back of a spoon. Put the base in the refrigerator to cool. Meanwhile, put the cashews in a saucer of water for 5 minutes, drain and mix it together with all the ingredients for the topping. Place on top of the base ensuring it is well leveled with a spatula and store everything in the freezer for at least 3 hours.
Cheesecake with cherries
Ideal for those who love tofu and fruit, the base of this cheesecake is made with:
- 100 gr of flour
- 35 grams of brown sugar
- 20 g of oil of made from maize seeds
- 80 grams of soy milk
- 1 quarter of a teaspoon of baking powder
- 3 teaspoons of cocoa powder
- For the filling you will need:
- 350 grams of tofu
- 125 grams of soy cream
- 125 grams of brown sugar
- 75 ml of sunflower oil
- 2 tablespoons cornstarch
For the garnish:
- 150 grams of cherries in syrup
Preparation. Combine the flour, baking powder, cocoa, soy milk and oil in a bowl and mix well. Pour the mixture into a baking dish and level the surface with the back of the spoon. Bake at 170° for 15 minutes.
While the base is cooking, place the ingredients for the filling in a food processor and mix until you get a creamy mixture and spread onto the base. Bake for another 45 minutes at 170 °. Once ready, your ‘tofucake’ can be decorated with cherries and stored in the fridge for an hour to solidify.
All three recipes are mouth-watering!