Vegan Baked Cheesecake

Try this Vegan Baked Cheesecake recipe made with HerbYvore Plant Protein in from @thelazyplantbased and surprise guests with this egg-free and dairy-free treat. 

For crust base:

2 Cups almond flour (can get the almond meal from red man)

1/4 cup coconut sugar
3/4 cup coconut butter
Put them together in 8” tin and bake for 15 mins at 180 deg C.

Cheesecake filling
- 2 cups (260g) raw cashews, (Soak them in hot water for at least 3 hours)
- 1 pack HerbYvore Plant Protein 250g
- ½ cup (170g) maple syrup,
rice malt syrup or any light-coloured sweetener,
to taste - ½ cup (90g) dairy free yoghurt, such as coconut, soy or almond
- ¼ cup (60g) dairy-free milk
- 1.5 tablespoon (30g) lemon juice, or apple cider vinegar, to taste 
- 1 tablespoon (7g) corn starch / corn flour, optional but creates a smoother cheesecake
- 2 teaspoons vanilla extract, or vanilla bean powder, to taste
- Pinch of any good-quality salt

Blend the above ingredients together and add filling on top of the crust base and bake for 45-50 mins at 180 deg C. Add berries/biscoff spread/biscuit on top and refrigerate overnight for it to set perfect to enjoy the next day! ❤️

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