For most people going vegan and NOT being able to have a piece of cheesecake can be a real issue.
Fortunately, there are many different imitations of the commonly known 'dairy cheesecake' that can be made cruelty-free by using cashews, tofu and vegan cream cheese.
Looking for an alternative to the above ingredients, I stumbled across a plant-based version of a cheesecake made from millet groats blended with cashews.
Try it for yourself and never miss 'dairy cheesecake' again!
8-inch cake tin
- 1 cup oats
- 1/2 cup roasted peanuts or 2-3 Tbsp peanut butter
- 1 cup dates
- A pinch of cinnamon (optional)
- 1 heaping cup dry millet (~200 g)
- 1 cup soaked cashew (~100 g dried)
- 110 ml maple syrup or agave syrup
- 1/4 cup lemon (start with half the amount and taste it before you add the rest)
- 1/2 Vanilla Bean or 1 tsp vanilla extract (optional)
- 1 cup soaked dates
- 2 Tbsp peanut butter
- Place oats, roasted peanuts (if using) and cinnamon in a food processor and pulse it a few times into small pieces.
- Slowly start adding soaked dates and peanut butter (if you didn't add peanuts). Process everything together until the dough sticks together.
- Take about half a cup of ready dough and form a few energy balls for decoration. If you prefer, you can skip this step and use the whole mixture for the base.
- Press rest of the dough into the bottom of your spring form and leave in the fridge to chill, while you prepare the filling.
- Cook millet in 3.5 cup water until becomes sticky and overcooked. Leave it aside to cool down.
- In the meantime blend soaked cashews, half the lemon juice, maple syrup and vanilla until smooth in a high-speed blender.
- Start adding millet in stages, making sure that all the ingredients are well blended and form a creamy texture. You might stop your blender a few times and scrape down the sides when needed. At that point adjust the flavour adding rest of the lemon juice or more sweetener, if necessary.
- Pure the filling onto chilled cake base and put back to the fridge.
- Blend dates and peanut butter together, adding some water if needed.
- Spread ready caramel on the top of the cake, decorate with peanuts, chopped chocolate and power balls.
Leave in the fridge to set for a few hours or overnight. Best tastes served chilled.
The above recipe was adapted from the website erVegan and I found it to be very easy and budget friendly. There are a few variations that you can make to this recipe:
- You can use almonds and almond butter instead of peanuts and peanut butter.
- For a gluten-free version use buckwheat groats or gluten-free oats in the base.
- Skip oats and use only peanuts in the base, making sure that you adjust the proportion of ingredients and use fewer dates and sweetener in the cake.
- If you don't have a liquid sweetener you can use granulated (e.g. xylitol, sugar cane). You might need to blend the sweetener into a powder first, so it doesn't create a grainy structure. In case the mixture is too thick to blend add a bit of plant based milk to help combine all the ingredients.
Enjoy this recipe and if you know someone else who would like it too, please share it with them.
If you make the above vegan millet cheesecake, take a photo and tag me! 🙂