Lemon8Lifestyle community
Vega Fearo
Vega Fearo

35 followers

Follow
Follow
Follow
A slice of vegan cheesecake with a graham cracker crust, topped with a vibrant mixed berry and hibiscus sauce, served on a paper plate.
A rectangular baking pan containing the vegan chickpea cheesecake filling, surrounded by a thick, crumbly graham cracker crust before baking.
Cashews are placed at the bottom of a blender, ready to be processed for the vegan chickpea cheesecake filling.
A foamy liquid mixture in a blender, with maple syrup being poured in, as part of the vegan chickpea cheesecake preparation.
Key ingredients for the vegan cheesecake, including imitation vanilla flavor, organic maple syrup, garbanzo beans (chickpeas), and cashews, are displayed.
A hand holds a can of "A Taste of Thai" unsweetened coconut milk, an ingredient for the vegan chickpea cheesecake.
Mixed berries are simmering in a saucepan with a dark red sauce, being prepared for the mixed berry hibiscus topping for the vegan cheesecake.
1/8

You may also like

No content
See more on the app
See more on the app
See more on the app
0 saved
1

Vegan SF Cheesecake w/ berries hibiscus topping

Graham cracker crust

two stacks of graham crackers

Tbsp peanut butter

2Tbsp vegan butter or coconut oil

You will blend one package of graham crackers like sand. and then you'll take your other one and make sure that there are chunks of graham cracker. Mix then together. You'll put in your peanut butter and butter/oil. if needed more butter add more. Till the mixture looks like wet sand then you'll get a pan put your graham cracker crust in it and pack it down on the bottom and the sides. Set it in the freezer.

Vegan chickpea cheesecake

1cup cashews boiled

can of chickpeas

can of full fat coconut milk

1tsp vanilla

1 cup maple syrup or sweetener of choice

Tbsp lemon zest

Tbsp of lemon juice

Tbsp of peanut butter or almond

2 Tbsp agar powder

You will boil your cashews, while that is cooking on me stove. Blend your chickpeas, vanilla, coconut milk, maple syrup ,lemon zest and lemon juice.

Then you will strain your cashews after they have been boiled for about 5 minutes or until they're soft.

You'll blend it all together then add your cornstarch. This will help it thicken you can also use agar agar powder.

Then you will pour it in the crust and then you will bake it @350 for 40 minutes.

After let it sit to cool off. Stock it in the fridge overnight.

Mixed Berry topping

2 cup mixed berries Frozen or fresh

3 Tbsp of stevia or sweetener

1 tbsp of water

Tbsp of Dried 🌺HIBISCUS

Aside:

Tbsp of flour mixed with a Tbsp of water

You will put a pot on the stove medium heat with your mixed berries water and sweetener and hibiscus🌺. Bring it to a boil. Then the flour water slurry that you set aside you'll pour that in and it's supposed to make it thick. Till it's thick cool and serve.

🤤🤤🤤 Nostimo! ❤❤

Videos:👇👇👇❤❤❤

https://youtu.be/YP6QHFbrBV8?si=hgQHr2CJVINqcdZS

YouTube: Sauce Stache

https://youtu.be/1fS0QCcnVQ8?si=MMIxLVLuNgQ0pkok

YouTube: Merle O'Neal

1/15 Edited to

... Read moreThis vegan cheesecake recipe combines wholesome ingredients to create a dairy-free, delicious dessert that fits perfectly in a plant-based lifestyle. The graham cracker crust uses crushed graham crackers mixed with peanut butter and vegan butter or coconut oil to form the perfect 'wet sand' texture, which crisps up nicely after freezing. Using chickpeas and boiled cashews in the filling not only provides a smooth, creamy texture but also adds plant-based protein and fiber. Full-fat coconut milk contributes natural richness while maple syrup or any sweetener of choice delivers balanced sweetness. The addition of lemon zest and juice elevates the flavor with fresh, citrus notes, and the choice of peanut butter or almond butter lends a subtle nuttiness that perfectly complements the creamy filling. The use of cornstarch or agar agar powder ensures the filling sets well after baking, maintaining that classic cheesecake consistency without dairy or eggs. Baking at 350°F for 40 minutes, then refrigerating overnight, allows the flavors to meld and the cheesecake to firm properly. The mixed berry hibiscus topping is a refreshing twist, utilizing the natural tartness of berries combined with the floral, slightly tangy notes of dried hibiscus flowers (🌺HIBISCUS). Simmering mixed berries with hibiscus, water, and stevia creates a vibrant sauce that’s thickened with a simple flour-water slurry, offering a glossy, jam-like finish. For those looking to substitute ingredients, consider using other nuts like macadamia or walnuts, or sweeteners such as agave or coconut sugar. Organic vanilla extract, if possible, boosts aroma and depth. The recipe’s flexibility makes it approachable and customizable. This homemade vegan cheesecake is a celebration of plant-based cooking techniques that require minimal processed ingredients but deliver maximum taste and texture. It’s ideal for celebrations, vegan gatherings, or anytime you crave a luscious dessert with wholesome benefits. The recipe is also a great way to introduce chickpeas in sweet dishes, highlighting their versatility beyond savory meals. For enhanced authenticity and enjoyment, watch the linked videos from Sauce Stache and Merle O'Neal on YouTube, offering visual guidance on making this scrumptious vegan cheesecake from start to finish. Enjoy crafting this delight, and indulge in a guilt-free dessert that tastes heavenly!