Name: Dairy-free vanilla bean 'cheesecake'
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 625.00 ml raw cashews; 125g can chickpeas; 125.00 ml natural almond kernels; 70g date; 13.60 gm desiccated coconut; 2.20 gm vanilla extract; 40.00 gm boiling water; 12.00 gm gelatine powder; 62.50 ml almond milk; 300g silken tofu; 107.50 gm caster sugar; 2 tsp vanilla bean paste; 15g packet freeze-dried strawberries (see notes)

Dairy-free vanilla bean 'cheesecake'

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Indulge in a luscious dairy-free cheesecake that requires no baking. Prepare a day in advance for a delectable treat.

Ingredients:

625.00 ml raw cashews
125g can chickpeas
125.00 ml natural almond kernels
70g date
13.60 gm desiccated coconut
2.20 gm vanilla extract
40.00 gm boiling water
12.00 gm gelatine powder
62.50 ml almond milk
300g silken tofu
107.50 gm caster sugar
2 tsp vanilla bean paste
15g packet freeze-dried strawberries (see notes)

Instructions:

In a glass or ceramic bowl, place 2 cups of cashews and cover them with cold water. Seal the bowl with plastic wrap and let it stand in a cool place overnight to soak.
Prepare the 20cm round springform pan by greasing and lining it with baking paper, ensuring the paper extends 2cm above the edge. Save 2 tablespoons of liquid from draining chickpeas. Combine chickpeas, almonds, dates, coconut, vanilla extract, and the rest of the cashews in a food processor without rinsing the chickpeas, and process until finely chopped and well combined. Press the mixture onto the base of the pan and refrigerate to set for a delightful dairy-free cheesecake.
Pour hot water into a small bowl and sprinkle gelatine powder over it. Stir well until dissolved. In a separate bowl, use an electric mixer to beat the reserved chickpea liquid for 2 minutes or until white and foamy with soft peaks.
Drain cashews and rinse under cold water. Place them in a food processor, add almond milk, and blend until smooth. Add silken tofu, sugar, and vanilla bean paste, then blend until combined. Incorporate the gelatin mixture and process briefly. Transfer the mixture to a bowl and fold in the chickpea mixture in 2 batches. Pour into a prepared pan, smooth the top, then refrigerate overnight until set.
Set aside 1 large freeze-dried strawberry. Slice the remaining strawberries in half. Place the cake on a serving plate and arrange the halved strawberries on top. Crush the reserved strawberry and sprinkle it over the cake. Serve and enjoy!

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