If you think being vegan means missing out on cheesecake bliss, think again. As a cheesecake enthusiast, I thought when I became vegan I’d just have to suffer without it, but I have happily proved myself wrong! And at the same, I’ve combined it with my other great love – ice cream. This little gem is also somewhat healthier than normal cheesecakes (a fact that made me feel much better about having two slices…)
- 1 cup walnuts
- 1/2 cup oats
- 1/4 cup desiccated coconut
- pinch salt
- 1/4 tsp cinnamon
- 1 tbs coconut oil
- 4 medjool dates
- 1 tbs maple syrup
- 1 cup cashews, preferably soaked overnight or for several hours
330g can soy condensed milk*
- 165ml can coconut milk
- 227g container tofutti
- juice of 2 lemons
For the base, process ingredients in a food processor until the mixture starts to form a ball. Press into a 21cm springform tin, greased with coconut oil. Put in the freezer.
For the ‘cheese’ mixture, process the cashews until they turn into butter (this will take a while). Add the rest of the ingredients and process until smooth. Pour into an ice-cream machine and when sufficiently churned (mine took about 15 minutes) spread onto base and leave in the freezer for a few hours to harden.
When ready to devour, sprinkle with nutmeg and serve with strawberries.
If there is any remaining, store it in the freezer.
If you don’t have an ice-cream machine (get one – you’ll never look back) this would probably still work. Just pour the processed mixture onto the base and leave in the freezer for several hours.