Vegan matcha cheesecake

A deliciously creamy and rich matcha cheesecake filling, in a crisp coconut-oat and almond crust. Perfect for matcha lovers, and enjoyable for all types of foodies.

For the crust
1 cup (105g) gluten-free rolled oats
1/4 cup (20g) shredded coconut
3/4 cup (100g) almond meal* (ground blanched almonds)
1/2 tsp (2.5ml) cinnamon
1/4 tsp (1.25ml) salt
1/4 cup (60ml) coconut oil
3 tbsp (45ml) agave
For the filling:
1 1/2 cup raw cashews, soaked overnight, strained
1/2 can (200ml) coconut milk
1/3 cup (80ml) agave
1/4 cup (65g) coconut yogurt (or other plain plant-based yogurt of choice)
1 lemon, juiced
1 tsp (5ml) vanilla extract
1/4 tsp salt
1  tbsp + 1 tsp matcha

In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond meal, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and mixture is a dough-like substance.
Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform pan (I used an 18cm/7-inch diameter springform pan). Press the dough into the bottom of the pan and up the sides (roughly 1/4-inch thick).

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