• Matcha mint vegan cheesecake

    Is it a cheesecake or isn’t it? Well, literally not because it does not contain any cheese. I made it for the first time but in vegan kitchen it is a popular cake playing the role of dairyfree cheesecake. The main ingredient are soaked and blended cashew nuts that are cheesecake like: homogenous moist mixture not clear in its taste. This cake could be made in many flavour variants depending on what we add to the basic mass. In today recipe matcha powder and mint decided about the taste. No-vegan persons could ask ‘is it tasty’? Well, it is but I should mention that using nuts instead of cream cheese significant increase the fat content in this dessert so it could not be so light. Any way, try!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    square pan 8 x 8 inch

     

     Base:

    • 1/3 cup cashew nuts
    • ¾ cup macadamias (or hazelnuts)
    • ¾ cup desiccated coconut
    • ¼ cup coconut oil, melted
    • 2 teaspoons agave syrup

    ‘Cheesecake’:

    • 2 cups cashew nuts
    • ½ cup coconut cream
    • 2 teaspoons grated lime zest
    • ¼ cup freshly pressed lime juice
    • ½ cup maple syrup
    • 1 ½ tablespoons matcha powder
    • ½ teaspoon pure mint extract

     

    Place 2 cups of the cashews in a large bowl, cover with cold water. Stand covered for 4 hours or overnight. Next day drain them, rinse under cold water, drain well.

    Grease and line the base and sides of the pan.

    Make base: process cashew and macadamias until crumbly. Add desiccated coconut, coconut oil and agave syrup. Process until the mixture comes together. Press mixture over base of using opposite side of the spoon to even the surface. Refrigerate.

    Blend or process soaked and drained cashew with coconut cream, lime zest and juice and maple syrup until as smooth as possible. Add matcha and mint extract, mix together. Pour the mixture over the base, smooth top. Refrigerate overnight. Before serving remove from the pan, discard parchment paper and cut into squares. Dust with matcha powder.

     

     

    The recipe comes from the AWW book 'Vegan kitchen'.

    Category: No-bake cakes.

    Tags: cashew, coconut, matcha, mint.

  • Raspberries cashew brownies

    If you like to eat some cake for Sunday treat this one is perfect. The combo of dark chocolate and raspberries is really delicious. Gooey chocolate cake, tender fruits and crunchy nuts – everything is inside. Very quick to prepare and very easy – just mix ingredients together. Little effort big taste. Enjoy!

     

    9x13 inch pan

     

     Ingredients:

    • ½  cup butter
    • 2 oz dark chocolate, chopped
    • 2/3 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • ½  teaspoon baking powder
    • ¼ teaspoon salt
    • ½  cup chopped cashew nuts
    • 1 cup fresh raspberries
    • icing sugar for dusting

     

     

    Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

    In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar and vanilla. Beat lightly with a fork just until combined. In a separated bowl stir together flour, baking powder and salt. Add flour mixture to the chocolate mixture, stirring just until combined. Stir in cashew. Spread batter evenly into the prepared pan. Tear raspberries into small pieces. Pour raspberries over the dough and press lightly. Bake for 30 minutes. Cool in pan.

    Take out the cooled cake from the pan and remove parchment. Dust the top with icing sugar before serving.

     

     

     

    Category: Brownies.

    Tags: cashew, raspberry.