Vegan lime cheesecake
Serves 4 | 30 min (8h+1h prep) | Medium
It's January and we think you should have some cake. Well, we always think you should have some cake. Especially cheesecake.
January has always been a month of new beginnings and "re-inventing" yourself and even if you believe in new years resolutions or not it's always nice to have a chance to think through your plans and intentions for the upcoming year.
Last year really changed my perspective on life, stress, and being present in the moment. Life goes by so fast, it's silly not to try and be happy all the time. Working with something that doesn't make you happy, getting stressed out about mundane things, or only waiting for the weekend are all things that are completely unnecessary, and things I've been thinking about lately, and trying to get better at.
Which is why I think we should all make one, okay two, promises to ourselves:
1) Try to be present in the moment
2) Try to do things that make us happy
One thing that always makes me happy is cake. Lately I've experimented more with baking without animal products. It can seem difficult at first, and I understand the struggle, but the key is to know which ingredients to use instead of the traditional animal products. Especially cakes can seem impossible to prepare without an egg or some butter.
Enter cashew nuts. These amazing nuts transform, after soaking, magically into both flour and butter. All you need to do is know when you're going to get your cheesecake craving so you can pre-soak the nuts, easy peasy. This recipe is especially great for lactose-intolerant and vegan cheesecake lovers.
100 g cashew nuts
1 tsp agave syrup
1 tbsp coconut oil
1 ripe avocado
5 fresh dates
2 dl roasted sunflower seeds
1 tbsp coconut oil
- Soak the cashew nuts in water overnight, approximately 8 hours (don't worry, they can stay in there for longer)
- Roast the sunflower seeds in the oven for 10 min at 200°C until they're golden brown
- Prepare the crust by mixing the dates (remember to remove the seeds), the roasted sunflower seeds, and the coconut oil in a food processor until the mixture is smooth and even
- Press the mixture evenly into a springform (this recipe is for a 12 cm form) using your hands so it covers the whole form (make sure it's compact)
- Place the crust in the freezer while you make the filling
- Rinse any excess water from the soaked cashew nuts and place them in a food processor
- Add the zest and the juice from the limes, agave, and the avocado in with the nuts
- Mix everything until even, this will take about 4-6 minutes depending on your machine
- Remove the crust from the freezer and add the cashew/lime mixture on top of it
- Place the cake back into your freezer for 1 hour
- Optional: Garnish with thinly sliced lime right before serving
- Serve and enjoy!
A perfect cake to prepare before and serve later while sipping on some Prosecco, you can keep the cake in the freezer up to a week, but remember that it will need more time to de-frost. The recipe might seem long for being a Cake and Beans recipe, but don't let that fool you, it is very fast, and deceptively easy, to prepare and so (so, so, so) delicious.