As mentioned in the earlier post, I decided to make my dad a vegan cheesecake for his birthday. My mom got root beer float cupcakes, so I thought I’d try something different. This recipe was inspired by The Buddhist Chef. Their recipe made mini cheesecakes and I made mine to be an 8 in cake.
First, put 1 1/2 cup cashews in hot water and let soak for one hour. I put a pot of water on the stove and kept it on low for the full hour.
Next is the graham cracker base. Preheat the oven to 350 degrees F. Then, I took a box of graham crackers (approx 18 halves) and put them into my food processor. I grounded them until they were pretty much powder. I then moved them to a bowl and added 4 tablespoon coconut oil. Once done, I lined the tray with the graham crackers to make the crust. I patted it down and put it in the oven to bake. The instructions say 8-10 minutes, but when I took mine out it was still a little soft. I’d suggest a few extra minutes until the crust feels a bit sturdier.
Next it’s time for the filling! Combine all these ingredients in your food processor or blender until smooth – NO CASHEW CHUNKS PLEASE 🙂
- 1 1/2 cup cashews that you should have pre-soaked
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup
- 2 table spoons cornstarch
- 1 can or 14 oz of coconut milk
- 1 1/2 teaspoon agar-agar
Once the mixture is smooth, pour into a saucepan. Bring to a boil and stir for 1 minute. Then pour the mixture over the graham cracker crust.
Lastly, it’s time for the strawberry topping. Put 4 cups of frozen strawberries in a saucepan & bring to a boil. Simmer on low heat for approx 10 minutes. Pour the strawberry mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard strawberries. In a bowl combine 3 tablespoons of water, 3 tablespoons maple syrup, and 1 teaspoon agar-agar pour into a saucepan adding the strawberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2-3 minutes but do not let the mixture set.
Pour the strawberry jelly over the rest of the cheesecake & refrigerate for one hour or until filling has set. ENJOY!