A special savory, plant based, cheesecake. Easy to make and so impressive
מרכיבים
For the Crust:
1.5 cups dried cranberries
1 cup natural almonds
3 table spons soy sauce
2 table spoons pure maple syrup
For the cheese:
80 grams cashew (about ½ cup)
¼ cup water
40 grams cocoa butter (about ¼ cup), can sub with coconut oil
¼ cup fresh lemon juice
½ tea spoon salt
הוראות הכנה
Warm the oven to 170 C, mix the almonds with the soy sauce and the maple and place in the oven for about 10 minutes (about the same time you can smell them). Remove from the oven, chill a few minutes and process in a food processor along with the cranberries.
Press with your fingers onto the pan to create the crust layer, then place a piece of parchment paper on top of the crust, and use the bottom of a cup to press down the crust to make sure it is nicely packed.
soak the cashews in water for a few hours or in hot water for a few minutes (or not at all if you own a high speed blender).
Melt the cocoa butter in a bain-marie (a small pot over a larget pot with boiling water).
Drain the cashews, and place in a blender along with the rest of the ingredients. Blend until smooth and pour the batter on top of the crust. Smooth it out with an off set spatula, and place in the fridge for about a few hours.
*Best served with fresh fruit and nuts.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a4%d7%90%d7%99-%d7%92%d7%91%d7%99%d7%a0%d7%94-%d7%9e%d7%9c%d7%95%d7%97%d7%94-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa/