5 INGREDIENT VEGAN CHEESE CAKE
5 ingredient vegan cheese cake might seem impossible but we challenged ourselves to make vegan baking as easy and accessible to our YouTube community. This Cheese Cake is so tasty and decadent! Its a must try by and no bake so its even easier than most cakes. Let us know what you think in the comments.
FULL RECIPE HERE;
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Vegan Cheesecake Recipe | HOW TO MAKE VEGAN MATCHA NO BAKE RAW DESSERT
LAY HO MA everyone! You're definitely in for a real treat. If you love cheesecake as much as me, you must make this vegan cake recipe. This is the easiest, tastiest, and most beautiful vegan matcha cheesecake recipe. Join me in this episode and learn how to make vegan cheesecake - no bake, raw, and super easy. Let's begin!
Ingredients:
CRUST INGREDIENTS:
1 cup almonds
10 pitted medjool dates
1 cup dried coconut
generous pinch pink salt
FILLING INGREDIENTS:
3 cups cashews (soak overnight if not using high-powered blender)
1 cup water
1 cup maple syrup
1/2 cup melted coconut oil
1/4 cup lemon juice
1 tsp vanilla extract
generous pinch of pink salt
MATCHA SWIRL:
2 tsp matcha powder
2 tbsp hot water
2 tbsp cheesecake mixture (from the filling)
Directions:
1. Blend the crust ingredients together (pulse the blender to get it going, then blend on medium high until it becomes a crumble)
2. Use the bottom of a 9 springform pan to create an outline through parchment paper with a knife
3. Lock the bottom and parchment paper back into the pan
4. Pour the crumble into the pan, and press with a spoon to form the crust
5. Transfer to the freezer for 30-45min
6. Blend the filling ingredients in a clean blender on high until emulsified (soak the cashews overnight if you don't have a high-powered blender)
7. Set aside a couple tbsp of the cake mixture
8. Pour the cake mixture over the crust, and smooth out the mixture with a spoon
9. Sift 2 tbsp of matcha powder into a matcha bowl. Add 2 tbsp hot water, and whisk until frothy
10. Pour the matcha into the cake mixture that was set aside. Whisk together until combined
11. Place some drops of matcha onto the cake, then use a skewer to swirl the matcha to create a beautiful design
12. Transfer the cake to the freezer for 6-8 hours or overnight
13. Transfer the cake to the fridge a few hours before serving
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!
Disclaimer: I am not a doctor. Please always consult with your medical practitioner for your own health needs and requirements.
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Time Codes:
0:00 Intro
0:42 Raw Vegan App with 450+ Recipes
1:15 Kitchen Appliances Needed for the Raw Vegan Dessert & Vitamix Discount
1:41 Making the Crust
2:40 Making the Dragonfruit Cheesecake Filling
3:45 Making the Cherry Drizzle Glaze Icing
4:30 Unveiling the FINAL Cake!
5:10 Slicing the Cheesecake & Taste Test
6:20 Outro
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VEGAN CARAMEL CHEESECAKE | gluten-free vegan cheesecake
I'm ridiculously excited about this vegan caramel cheesecake! And it's a perfect vegan Thanksgiving dessert. Not only is it the perfect gluten-free vegan dessert, but even if you're not vegan I think you'll love it. It's creamy, smooth and naturally gluten-free, dairy-free and paleo-friendly as well. Just think of it as a delicious, healthy dessert - that's drizzled in the most amazing salted caramel sauce. Enjoy!
For the FULL Vegan Caramel Cheesecake Recipe:
My two other vegan cheesecake recipes:
Raw Mixed Berry and Vanilla Bean Cheesecake:
Raw Coconut Macadamia Mango Cheesecake:
My Gluten-Free Bali Travel Guide:
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THE BEST VEGAN CHEESECAKE | EASY VEGAN CHEESECAKE | easy vegan recipes
RECIPE:
Creamy Vegan Cheesecake is baked, made with simply ingredients and tastes identical to regular cheesecake. It is an elegant dessert that will always please a crowd, but it’s also casual enough for an after-dinner weeknight dessert. So, whether you’re vegan or not, this rich vanilla cheesecake is not to be missed. ❤️
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The SECRET to the BEST baked VEGAN CHEESECAKE!
My secret homemade baked vegan cheesecake recipe, made with vegan cream cheese! This vegan cheesecake recipe is so so so delicious and you can easily make it at home. I promise you will love it!
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Vegan baked cheesecake
Ingredients
2 1/2 cups cubed (400g) tofu firm
2 cups (450g) vegan cream cheese
1/2 cup vegan sour cream 103g
1 1/4 cup vegan milk 285 ml
4 tbsp vegan butter
1 1/3 cups (310g) sugar (use less if desired. Just taste the batter to see how sweet you want it.)
4 tbsp Cornstarch
4 tbsp all purpose flour
2 tbsp vanilla extract
4 tbsp apple cider vinegar
Crust
7 tbsp vegan butter
300g crushed gram crackers (2 3/4 cups)