Cheesecake (vegan). Perfect Your Favorite Recipes with Vegan Cheese Shreds from So Delicious. A vegan cheesecake that tastes shockingly smooth, creamy, and rich. Amazing baked vegan cheesecake with a simple oat-almond crust that tastes like graham crackers!
If you can't find those, you can use vegan gingersnap cookies, oreos or another similar vegan cookie/biscuit.
First, beat the vegan cream cheese until smooth.
I used Tofutti brand which I think works the best.
You can have Cheesecake (vegan) using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Cheesecake (vegan)
- You need 60 g of poudre d'amande + 1 cs d’huile neutre.
- It's 9 of yaourts au soja nature.
- It's 80 g of sucre.
- You need 12 g of farine.
- Prepare 4 cs of jus de citron.
- It's 3 cc of gingembre en poudre.
- Prepare of zestes d’1 citron.
- Prepare 9 cs of d'aquafaba.
Trader Joe's brand works well, too. This Vegan New York Cheesecake is for people who are serious about their dessert. Stock up on cashews — it's the secret ingredient in most of these creamy dishes. Don't let the "cheese" in the word "cheesecake" fool you.
Cheesecake (vegan) instructions
- La veille recouvrir de gaze un chinois et verser les 9 yaourts de soja et les laisser s'égoutter pendant 24h au frais..
- Étaler la poudre d’amande, dans le fond du moule légèrement huilé. Mettre au frigo en attendant que le reste soit prêt..
- Récupérer les yaourts qui sont devenus du "fromage". Ça doit faire environ 450 g de fromage. Le mettre dans un saladier et mélanger un peu au fouet..
- Ajouter le sucre et la farine, le gingembre, le jus et les zeste de citron en mélangeant toujours au fouet..
- Ajouter ensuite l'aquafaba 3 cs à la fois on mélange et ainsi de suite. Mettre au four à 150°C pendant environ 35 mn. Éteindre ensuite le four en laissant le gâteau refroidir dedans porte entrouverte..
- Mettre au frigo pendant au moins 8 h.
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