Creamy Vegan Cheesecake

thetastyk.com

Chris mcmahan

My recipes are all vegan

subheading: Crust:

¾ cup oats

¼ cup almonds

1 cup dried figs/Medjool dates/raisins

dash of water

dash of sea salt

subheading: Filling:

2 cups soaked cashews

1 (14oz) can chickpeas, drained and rinsed

1 tsp vanilla powder

1 to 2 Tbsp almond/cashew butter (I also used tahini before and you can't taste it)

zest of 2 lemons

juice of 1.5 lemon

⅓ cup maple syrup

2 Tbsp apple cider vinegar

1 can (400ml) full-fat coconut milk (to keep it lower in fat you can use ½ can coconut milk ½ block silken tofu - it adds nutrients and the result is equally creamy)

2 Tbsp cornstarch

subheading: Cherry sauce:

1.5 cups frozen unsweetened cherries

⅓ cup fresh orange juice

1 Tbsp cornstarch

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