Why You’ll Love this Vegan Cheesecake Recipe
If you’ve ever craved a rich, creamy dessert without the dairy, this vegan cheesecake recipe is a game changer.
I love how it satisfies my sweet tooth while still being plant-based. The texture is incredibly smooth, and the flavors are vibrant, thanks to fresh lemon juice and vanilla.
Plus, it’s surprisingly easy to make! I can whip it up for a special occasion or just a cozy night in.
Knowing it’s dairy-free makes indulging guilt-free, too. You won’t believe how delicious it’s until you try it.
Trust me, your taste buds will thank you for this delightful treat!
Ingredients of Vegan Cheesecake
Making a vegan cheesecake isn’t only a fun kitchen adventure, but it’s also a delightful way to satisfy your sweet cravings without a hint of dairy. Imagine a creamy, luscious dessert that’s completely plant-based and bursting with zesty flavors.
This vegan cheesecake is a great way to show off your culinary skills, especially when you have guests over or just want to treat yourself after a long day. Plus, you won’t believe how simple the ingredients are. Let’s explore what you’ll need to create this scrumptious dessert.
Here’s what you’ll need for the vegan cheesecake:
- 1/2 cup slivered almonds
- 2 tablespoons grapeseed oil
- 4 tablespoons maple syrup
- 1 cup brown rice flour or 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 14 ounces coconut milk
- 1 1/2 cups water
- 1 cup raw sugar
- 4 tablespoons agar-agar flakes (or nearly 3 tsp agar powder)
- 1/8 teaspoon turmeric (for color, don’t overdo it)
- 3/4 cup fresh lemon juice
- 1 1/2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1/4 cup arrowroot
Now, let’s talk about the ingredients. You might be thinking, “What’s agar-agar, and why do I need it?” Well, agar-agar is a fabulous plant-based gelatin substitute made from seaweed, and it’s what helps our cheesecake achieve that perfect set.
If you’ve never used it before, don’t sweat it; it’s easier than it sounds. And if you can’t find arrowroot, cornstarch can be a good substitute, too. Just remember, fresh lemon juice and zest really amp up the flavor, so don’t even think about skimping on those!
The beauty of this recipe is that it uses natural ingredients that not only taste amazing but also make you feel good about what you’re eating. So, gather your goodies and get ready to whip up a dessert that will leave everyone asking for seconds—trust me, it’s that good.
How to Make Vegan Cheesecake
Making vegan cheesecake is like starting a little culinary adventure, and trust me, it’s worth every second. First up, preheat your oven to 350°F. While that’s warming up, grab your 1/2 cup of slivered almonds, 2 tablespoons of grapeseed oil, and 4 tablespoons of maple syrup. Toss them together with 1 cup of brown rice flour (or whole wheat pastry flour if that’s your jam) and 1/4 teaspoon of salt.
It’s a dry mix, so don’t be alarmed if it’s crumbly. You can always add a splash more oil if you feel it needs it. Now, press this mixture into the bottom—and if you’re feeling fancy, up the sides—of a lightly greased 9-inch tart pan. Remember to prick the bottom with a fork a few times; this helps it bake evenly.
Pop it in the oven for about 20 minutes or until it’s a delightful golden brown. Let it cool completely before we plunge into the filling; patience is a virtue, right?
Now, let’s make that dreamy filling. In a saucepan, combine 14 ounces of coconut milk, 1 cup of water, 1 cup of raw sugar, 4 tablespoons of agar-agar flakes (or almost 3 teaspoons of agar powder), and a pinch of 1/8 teaspoon turmeric—just a pinch for color, mind you.
Heat this mixture over medium heat, stirring until the agar dissolves. This usually takes about 6-8 minutes for flakes (and a bit less for powder). Keep an eye on it, or you might end up with a gooey mess—trust me, I’ve been there.
Once it’s all dissolved, stir in 3/4 cup of fresh lemon juice, 1 1/2 tablespoons of lemon zest, and 2 teaspoons of vanilla extract. Bring it to a gentle boil, then add your arrowroot mixed with 1/2 cup of water.
This is where the magic happens, as it thickens beautifully. Let it boil for just one minute, stirring constantly to avoid any clumping—nobody wants chunky cheesecake, right?
Finally, pour this luscious filling into your cooled crust, and let it firm up. Whether you’re serving it to friends or just indulging solo, this vegan cheesecake is bound to impress!
Vegan Cheesecake Substitutions & Variations
When it comes to vegan cheesecake, there’s plenty of room for creativity, so don’t hesitate to swap out ingredients to suit your taste or dietary needs.
For the crust, I often use crushed nuts or oats instead of slivered almonds. If you’re gluten-free, try using almond flour or a gluten-free flour blend.
For the filling, coconut cream can replace coconut milk for a richer texture, while maple syrup can be switched with agave nectar.
You can also experiment with flavors by adding cocoa powder for a chocolate twist or using different citrus juices for a revitalizing zing.
Enjoy customizing!
What to Serve with Vegan Cheesecake
Pairing vegan cheesecake with the right accompaniments can elevate your dessert experience.
I love serving it with a berry compote, bursting with fresh flavors that complement the creamy texture. A drizzle of homemade chocolate sauce adds a decadent touch, while a sprinkle of crushed nuts provides a delightful crunch.
For a revitalizing contrast, consider a side of coconut whipped cream or a scoop of vegan ice cream. Sometimes, I even add a few mint leaves for a pop of color and freshness.
These simple additions enhance the overall enjoyment, creating a memorable dessert that everyone will love!
Additional Tips & Notes
To enhance your vegan cheesecake experience, consider a few additional tips that can make a big difference.
First, let your cheesecake chill overnight for the best flavor and texture. If you want a creamier filling, try blending in soaked cashews.
Experiment with different flavors by adding cocoa powder or fruit puree to the filling. When serving, garnish with fresh fruit or a drizzle of chocolate sauce for a pop of color.
Finally, be mindful of the agar-agar; make sure it’s fully dissolved to avoid clumps.
Trust me, these little tweaks can elevate your cheesecake to a whole new level! Enjoy!