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A Delicious Raw Vegan Matcha Cheesecake Recipe

March 03, 2018

A Delicious Raw Vegan Matcha Cheesecake Recipe

 

I have always loved making raw cheesecakes: they are smooth, creamy, and delicious. I have experimented with many recipes and variants of them, always trying to reach the perfect recipe. And what could be more perfect for March than a raw matcha cheesecake? In this formulation, I have added cacao butter for more flavor, solidness, and creamy mouth feel. Give it a try! Your taste buds will thank you.

 

Crust:

 

1 cup Cashews, soaked for at least 2 hours

1 cup Macadamia nuts, soaked for at least 6 hours

1.5 tbsp. Coconut Nectar

½ tsp. Vanilla extract

1 tsp. Salt

 

Grind all ingredients in a food processor until the mixture is relatively uniform, but grainy and crumbly. Spread it against the bottom of your cheesecake pan or mold, and allow it to set in the refrigerator.

 

Filling:

 

3 cups Cashews, soaked for at least 2 hours and preferably ground up coarsely

2 cups Nut Milk of choice (I prefer to make walnut or pecan milk) or Coconut Milk

¾ cup Coconut Nectar (adjust for sweetness) OR 8 soaked large pitted dates with the water used to soak them in

3 tbsp. Cacao Butter, melted

½ cup Coconut Oil, melted

2 tbsp. Vanilla Extract

2 tbsp. Matcha Powder

Pinch Salt

 

 

Pour the nut milk into your blender, then add the sweetener (coconut nectar or dates and date water), salt, and vanilla extract, and blend the mixture until it is completely blended and smooth. Run the blender again on low speed, and stream in the matcha powder. Next, add one third of the cashews, and blend the mixture again until it is smooth. Add the next third and repeat, and then the final third, and repeat. Finally, while the blender is running on low, stream in the coconut oil and the melted cacao butter, and leave the blender running until the mixture is smooth and even-textured. Note that you should turn the blender off periodically for a few seconds each to prevent the mixture from overheating.

 

When the batter is finished, pour it into your cheesecake pan or mold, and chill for a minimum of one hour before serving. Note that a longer setting time in the refrigerator is preferable to a shorter set time in the freezer, as this will yield a more pleasant and firmer texture.

 

I hope you enjoy this recipe! If you love this and you're looking for more, check out this delectable tea-infused dessert

 

Bon apetit! 

~Sulinya

 

 




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