Cashew cheesecake (Vegan cheesecake)

10K Recipe

It's a delicious cashew nut cheesecake.

1 serving

Within 999 minutes

박미림

Ingredients

Cooking Steps: STEP 1/11

First, measure 100g of fresh cashew nuts.

STEP 2/11

Put in clean water and soak for more than 30 minutes.

STEP 3/11

Then pour out the water. Add lime juice or lemon juice or vinegar (3-4 tablespoons) and add water to adjust the total weight to 230g.

STEP 4/11

Then add 40g of agave syrup. You can also use oligosaccharide or honey (although honey is not vegan). I added a bit of lemon juice.

STEP 5/11

Then add 50g of coconut oil. It's melted coconut oil, but it hardened again when it met cold water.

STEP 6/11

Then, put it in a blender and grind it until it is very smooth.

STEP 7/11

This much is enough. If you want to taste it and add more sour taste, add a little more lemon juice or lime juice or vinegar and mix it well again with a blender.

STEP 8/11

And pour it into the cake mold. I used a disposable pitil to make it easier to peel off. The original recipe has the bottom of the cake, but I just skipped Run To You.Slightly pat the top to the floor so that the top is flat, or clean the top with a scraper, and freeze completely in the freezer. You can freeze it for about a day.

STEP 9/11

When I took it out of the refrigerator the next day, it hardened well.

STEP 10/11

Peel off the disposable pit. It's coated inside, so it comes off easily.

STEP 11/11

And prepare a plate to put the cake on and flip it over, and the Keshu Cheesecake is done. Don't melt completely and eat it while it's still frozen.

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