Sabs makes another vegan cheesecake
Aug. 12th, 2016 03:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sabotabbyThis one is even better than the last one. This is probably the best cheesecake. It involves lavender from my yard.
I got this one online. As with most vegan cheesecakes, there was a weird-sounding crust so I made my own with graham crumbs, sugar, and vegan margarine. Probably should have used a bit more margarine and baked it longer, because the rest of the recipe does not involve baking.
Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 2 plus some lavender oil I'd made)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod (I used to extract because I'm way too lazy to use vanilla pods)
Blend all ingredients together until smooth and creamy. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight).
It destroyed my archaic blender (sparks happened and the kitchen went from smelling like delightful lavender, lemon, and vanilla to smelling like burnt electronics) and cashews are not cheap, but it tasted like pure fucking bliss and would be easy to make if your blender isn't on its last legs.
Basically the best cheesecake I have ever tasted, including cheesecakes made from actual cheese. Structural integrity is fine; the crust was too crumbly but that was my bad and can be easily remedied.
Other things I made: Two more jars of pickles and lavender soap. The soap doesn't appear to be setting, which is worrisome. I may have put too much liquid in it.
I got this one online. As with most vegan cheesecakes, there was a weird-sounding crust so I made my own with graham crumbs, sugar, and vegan margarine. Probably should have used a bit more margarine and baked it longer, because the rest of the recipe does not involve baking.
Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 2 plus some lavender oil I'd made)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod (I used to extract because I'm way too lazy to use vanilla pods)
Blend all ingredients together until smooth and creamy. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight).
It destroyed my archaic blender (sparks happened and the kitchen went from smelling like delightful lavender, lemon, and vanilla to smelling like burnt electronics) and cashews are not cheap, but it tasted like pure fucking bliss and would be easy to make if your blender isn't on its last legs.
Basically the best cheesecake I have ever tasted, including cheesecakes made from actual cheese. Structural integrity is fine; the crust was too crumbly but that was my bad and can be easily remedied.
Other things I made: Two more jars of pickles and lavender soap. The soap doesn't appear to be setting, which is worrisome. I may have put too much liquid in it.
