This recipe was created by the amazing Emily Lycopolus!
Vegan Matcha Cheesecake
Rated 5.0 stars by 1 users
Category
Vegan, Cheesecake, Cake, Matcha, Desserts
Cuisine
Desserts
Servings
4
It is hard to tell this cheesecake is vegan! Truly cheesy in texture, this vegan dessert is dense and
rich, but not overly sweet. Set in the freezer although enjoyed just chilled, the Matcha Spread
adds all the character to this dessert. The earthy notes from the tea compliment the cashews
perfectly, enhanced with coconut whip and topped with freshly toasted coconut flakes, it doesn’t
get much better.
Author:
Ingredients
-
2 cups raw cashews
-
6 dates
-
2 Tbsp orange juice
-
1 ½ cup chopped walnuts
-
2 Tbsp olive oil
-
½ tsp sea salt
-
½ cup coconut milk
-
¼ cup maple syrup
-
¾ cup Matcha Spread
-
2 cups coconut whip
-
1 cup coconut flakes
Directions
Soak the cashews in warm water for 4 hours, or up to overnight. Ensure the cashews are covered with at least 1 inch of water.
Roughly chop the dates and add to a small mixing bowl. Add the orange juice, it should just cover them. Allow to soak 4 hours or up to overnight.
Drain the dates and add to the bowl of a food processor, along with the walnuts, olive oil and sea salt. Blend to form a sticky dough, with only small lumps of nuts visible.
Prepare an 8-inch Springform pan with parchment paper in the bottom. Spoon the date walnut mixture into the pan and with lightly wet fingers, press the mixture evenly in the pan to form a crust, about ½ inch thick and set aside while preparing the filling.
Drain the cashews and blend until they are creamy smooth and completely lump free. Add the coconut milk, maple syrup and Matcha Spread. Continue to blend and fully emulsify the mixture. Pour the cashew Matcha emulsion into the pan and smooth the top with a spatula. Place in the freezer to set for at least 4 hours, although overnight is best.
An hour before serving remove the cheesecake from the freezer.
Preheat the oven to 350°F. Spread the coconut flakes on a baking sheet and place in the preheated oven. Toast for 3-5 minutes, until lightly golden. Set aside to cool.
Remove the sides of the springform pan and set the cake on a serving tray. Top with coconut whip and garnish with the toasted coconut. Serve and enjoy!
Recipe Note
Leftovers will store in an airtight container in the fridge for up to 4 days.
