For anyone who loves apple crumble and cheesecake, this recipe is seriously going to be a fast favorite. While it is difficult to claim that cashews, tofu and yogurt = “Cream cheese”, its one of the closest “healthy” substitute that I’ve discovered. Between us 3 sisters, believe me, we have tried plenty of vegan cashew cheesecakes that left us feeling unsatisfied so we decided we had to come up with our own!
Whilst you can opt for vegan cream cheese, we recognize that:
(1) it is not easily accessible in all countries or locations
(2) It can be very expensive
(3) less nutritious than using wholefoods like cashews, tofu and yogurt!
We were so dedicated in creating this recipe that we probably had to test this ~6-7 times to get this perfect! Trust me, it’ll satisfy those cravings for a good creamy cheesecake this fall! Although this recipe does require a handful of ingredients, but most of these are pantry staples and it really this is a decadent treat for weekend gatherings with your friends/family! FYI this is one of those treats that you’d want to save an extra slice of for yourself before sharing it!
We highly highly highly recommend serving this with a delicious caramel just to this EXTRA delicious. We made a quick homemade caramel (ALSO INCLUDED) made with 3 simple ingredients of maple syrup, nut butter, MISO…which we are happy to share in the future. Of course other pairings such as whipped cream, vanilla ice cream are also absolutely delicious!!!
Enjoy this healthy, delicious and satisfying cheesecake this fall and thanksgiving!
- Cheesecake:
- ¾ cup (100g) raw cashews, soaked for 4+ hours
- ¾ cup (150g) silken tofu, drained
- ¼ cup df yogurt, plain unsweetened
- ½ tbsp lemon juice
- ½ tbsp cornstarch
- 1 tsp vanilla
- 2- 2.5 tsp red miso paste (to taste; depending on sodium levels)
- ¼ cup (4 tbsp) coconut sugar + 1 tsp
- Stewed apples:
- 1 medium red apple - peeled, cut into bite sized pieces
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- 1.5 tsp red miso
- 1 tsp coconut sugar
- 1 tsp lemon juice
- Crumble:
- ½ cup oat flour/almond flour
- 1 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- ½ tsp cinnamon
- Garnish: Caramel (optional,see below)
- Stewed apples: Add miso, sugar and lemon juice in a small pan. Cook on low heat until melted and until it begins to bubble. Add in 1-2 tbsp of water to help thin it down into a sauce.
- Add in the apples with all the spices. Mix and let it cook until sauce has fully coated the apples.Set aside to cool.
- Cheesecake:Drain the cashews. Add all the ingredients for the cheesecake into a blender. Blend till smooth.
- Crumble Add in all the ingredients into a bowl. Using your hands, rub the flour, sugar and cinnamon into the oil to form large crumbs.
- Assembly: Preheat oven to 350F.
- Line a 6" cake pan* with parchment paper. Pour the cheesecake batter into the pan and even out the top. Distribute the apples evenly on top and sprinkle on the crumble.
- Bake for 25 mins, before setting aside to cool. Once cooled put into the refrigerator overnight or until chilled.
- Slice and serve with your favorite caramel!
- 2 tbsp peanut butter
- 1 tbsp + 1 tsp maple syrup
- ¾ tsp red miso paste (may need more depending on your brand of miso)
- Mix peanut butter and caramel together.
- In a separate bowl, dissolve miso paste with 1-2 tsp hot water.
- Mix it all together.
- Taste and adjust according to taste.
- Even you want a thinner runny caramel, add in 1-2 tbsp of HOT WATER.
Love,
Zoe, Mia & Raena
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