Saturday Recipe by Victoria Adams
Treat yourself to this delicious vegan cheesecake with a twist. Sweet figs and rich cherries give it a distinctly summery taste and we could all do with a bit of that!
For the base
150g dried figs soaked 15 mins in warm water
50g Brazil nuts
3 tbsp desiccated coconut
pinch of Maldon sea salt
For the cheesecake filling
150mls coconut oil, melted
150mls lime juice
320g cashews, soaked 4 hours in water
20g xylitol or coconut sugar
150g frozen cherries
- Pulse the base ingredients all together in a food processor to make the cheesecake base. When a dough like consistency has formed, transfer it to a silicon mould or cling film lined-cake tin and press firmly into the base.
- Blitz the cheesecake filling ingredients in a blender (it’s helpful to add liquids to the jug first to prevent the blender from clogging). When smooth, pour onto the cheesecake base and chill until firm. Decorate with fresh cherries and figs.
You just made a Vegan Cheesecake. Enjoy!!
Victoria Adams is a nutritional expert, food therapist and yoga teacher. She is author of “Recipes for Life” and can be contacted on Instagram @victoriaadams or by email at email@example.com