Vegan cheesecake

Name: Vegan cheesecake
Prep time: 15 min
Total time: 555 min
Yield: 1
Ingredients: 10 g Mixed nuts; 10 g Dates (pitted); 0 pinches Himalayan salt; 20 g Cashew nuts (unroasted); 10 g Coconut oil (melted); 1⁄4 piece Lemon (the juice); 1⁄4 Tbsp Coconut blossom sugar; 2 1⁄2 tsp Maple syrup; 0 pinches Vanilla powder; 1 piece Fresh figs

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Vegan cheesecake

Living the Green Life

Whether I miss something now that I eat vegetable. I am often asked this question. The answer is almost always no. I miss nothing but sometimes I was ...

Macros(per serving)

332Kcal

Fat

58% (21 g)

Protein

6% (5 g)

Carbs

36% (30 g)

27 g Net, 3 g Fiber

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Whether I miss something now that I eat vegetable. I am often asked this question. The answer is almost always no. I miss nothing but sometimes I was a bit homesick for a good piece of cheese cake. I write because I can now make a real vegan cheesecake! I have been working on a good recipe for a long time, but most attempts tasted pretty bad. I didn't want to use too many search engines. But taste is paramount so I tacked and added some extra ingredients for a deliciously sweet taste! I do not recommend eating this cheesecake in one go, but every now and then a piece is a real party!

Macros(per serving)

332Kcal

Fat

58% (21 g)

Protein

6% (5 g)

Carbs

36% (30 g)

27 g Net, 3 g Fiber

Rate

Ingredients

Servings

Pie1

For the bottom

Mixed nuts

10 g

Dates (pitted)

10 g

Himalayan salt

0 pinches

For the cream

Cashew nuts (unroasted)

20 g

Maple syrup

2 ¹⁄₂ tsp

Coconut oil (melted)

10 g

Coconut blossom sugar

¹⁄₄ Tbsp

Lemon (the juice)

¹⁄₄ piece

Vanilla powder

0 pinches

For the topping

Fresh figs

1 piece

Instructions

Difficulty

Normal

Prep time

15 min

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