Vegan ‘Cheesecake’ with Almond and Pistachio Base, Ginger Vanilla Filling and Blueberry Chia Jelly
Photography by Kelly Gibney.
This vegan version of cheesecake is by no means a traditional Christmas dessert, but would sit happily on your festive table with its rich ginger and vanilla notes. As it’s stored in the freezer you could make it a day or two ahead.
INGREDIENTS
Base
¾ cup shelled pistachios
1 cup almond meal
¾ cup desiccated coconut
¾ cup dried dates, soaked in boiling water for 10 minutes then drained well
1 tablespoon melted coconut oil
2 pinches sea salt
2 tablespoons water
Filling
2½ cups raw cashew nuts, soaked in cold water overnight or for at least 6 hours
2 teaspoons ground ginger
½ teaspoon ground
mixed spice
½ teaspoon
ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon good quality vanilla extract or seeds from 1 vanilla bean
juice of one lemon
4 tablespoons coconut cream
3 tablespoons melted coconut oil
4 tablespoons maple syrup or rice malt syrup
Blueberry chia jelly
2 cups fresh blueberries
4 tablespoons chia seeds
1 teaspoon good quality vanilla extract or seeds from 1 vanilla bean
juice of one lemon
2 tablespoons maple syrup or rice malt syrup
20cm springform cake tin, bottom lined with baking paper
METHOD
Base: Place the pistachios, almond meal and coconut in a food processor and blitz until the pistachios are the consistency of coarse breadcrumbs. Add the remaining ingredients and process for a few minutes until combined. Press evenly into the prepared tin.
Filling: Place all the ingredients in a high-speed blender and mix until well combined, or use a powerful stick blender to mix them in a large jug. Blitz until very smooth and creamy.
Pour over the base and use a spatula to smooth the top. Place in the freezer to set for at least an hour before topping with the blueberry chia jelly.
Jelly: Place all the ingredients in a blender and blend to a purée, or place in a bowl and use a stick blender. Taste and add extra sweetness if preferred.
Pour over the top of the chilled cheesecake and use a spatula to ensure it is smooth and even. Return to the freezer to set for at least four hours, or overnight if possible.
Store in the freezer and remove 30 minutes before you wish to serve it.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious or look out for her fortnightly Green Mondays column.
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