![]() Seriously, hear me out - this is a great vegan cheesecake that doesn't taste like trash. We’ll see! For me I’d rather stick to regular raw vegan cheesecake.Ok, this cheesecake has absolutely NO CHEESE and it is still really really good. Update** If I let it sit for a little longer than suggested (my freezer really works hard) but so its still cold and stiffer than the fridge would have it the flavors are a little sharper and my younger sister had a whole one and so did my dad. I have a back up cake for Thanksgiving but was really hoping to wow with this. My lemon was very big so I measured but eventually added a tiny bit more to taste. I’m also curious if most of you used the whole lemon or measured the table spoons. Id love to hear if anyone had success with the additions. I think me adding the vanilla just made everything muted and messy. I tasted one this morning after letting it thaw and its still a solid no. I really wish I had stuck to the original recipe and stuck a quarter cup in the freezer to do a taste test. I added the other items and even a little salt and it made the flavors messy. ![]() The bottom half in the bowl was warm-ish and when I was blending everything (without the optional additions) it tasted good but as with other clean, gluten free recipes the flavors come through most when the desserts cool. I wish I had laid the cashews out flat after draining. I made these and added all the optional ingredients, highly regret it. But I wouldn’t recommend defrosting these at all. My husband and I ate the leftovers straight from the freezer, and those were great. I ate mine with a spoon out of the cupcake liner, but the non-vegans we’re really interested in a runny mess when they could eat slices of non-vegan pie. When I took one at 6pm for dessert, I was disappointed at how runny they were. I froze the cheesecakes overnight, then took them out when I went for Thanksgiving dinner at 4pm. ![]() ![]() There was no way I was going to put the dates back in my blender, so I kneaded the nuts and dates together by hand. Why not grind the nuts first? It would save a lot of trouble. After waiting for the motor to come back on, I ground the nuts (I used pecans rather than walnuts). To start, I was skeptical of putting the dates in my blender (I have a Vitamix). I made this for Thanksgiving, using a muffin tin and cupcake liners. Happy Belated Thanksgiving to you and yours! Regarding the coconut milk, I am having better success with the 365 again, although on Thanksgiving we used the organic Thai Kitchen.Ĭan you recommend a thickener to add to make the whipped coconut close to whipped cream in consistency? Would cream of tarter work? Then I will be trying that with a baked vegan sugar free version of a pumpkin cheesecake. I’m now looking into a different kind of a crust which I can make out of homemade sugar free graham crackers (found one online, looks good). What else would you recommend other than dates? And do you have a baked version of this, since the consistency was challenging and I was looking for it to really have a cheesecake consistency. Normally I steer clear of sugar, so the dates made it super sweet, and they do have a kind of a sugar. Probably should have used the microwave on defrost.įound the crust was too sweet. The filling I liked a lot, although ended up over freezing it, so that when it came time to eat it we had to soften it up a bit by putting it in the oven for a few minutes. So I did make this cheesecake for Thanksgiving. Definitely recommend these with the coconut whip! It took about 3.5 minutes to blend super smooth in my Ninja blender. I didn’t add any extra liquid to the cashew puree mixture as I didn’t want the cheesecakes to be icy after freezing, which extra water can sometimes cause. ![]() They were delicious, but in the end the filling was enough for a little more than 12 cupcake liners! This will probably vary depending on the size of your pan and how deep the tins go, etc., but for me it made a lot more than expected. I ended up adding some to the bottom of each cupcake liner, smoothing it out with a spoon, baking at 350F for about 15 minutes, then smoothing them down with a spoon again. So I made these in little muffin tins using cupcake liners, with the crust from this recipe ( – I think I messed up by using sunflower oil instead of melted coconut oil, because the end result was almost like a batter that I had to add more oats and even some oat flour to. ![]()
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