Vegan Cheesecake Baked

• Vegetarian
• Gluten free

• Condiments

  • 2 tsp Lime juice or lemon juice
  • 2 1/2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 tbsp Almond flour
  • 1/4 tsp Cinnamon
  • 2 1/2 tsp Cornstarch
  • 1/2 cup Oat flour
  • 3/8 scant tsp Salt
  • 1 tbsp Sugar or sweetener
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1/3 cup Cashews

• Dairy

  • 1/2 cup Yogurt, non dairy

Found on veganricha.com

Description

Ingredients

• ½ cup oat flour
• 1.5 tbsp almond flour
• scant ¼ tsp salt
• ¼ tsp cinnamon
• 2 tsp oil
• 1.5 Tbsp or more maple syrup
• ½ cup non dairy yogurt (I use kite hill almond plain yogurt)
• ⅓ cup soaked cashews (soaked for atleast 15 mins in hot water)
• ½ tsp vanilla extract
• 2 to 3 tsp lime juice or lemon juice
• 2.5 tsp cornstarch
• ⅛ tsp salt
• 1 Tbsp maple syrup
• 1 to 2 tbsp sugar or sweetener

Directions

• Add oat flour, almond flour, salt, cinnamon and oil to a bowl and mix well.
• Add 1 tbsp maple syrup and mix in. Add more maple syrup about a ½ tsp at a time and mix to make a soft dough.
• Press the dough into 2 tart pans or other 4.5 inch pans. (or 4 greased and bottom lined muffin pans)
• Blend all the ingredients until well blended. Taste and adjust sweet and tang and blend again.
• Pour the mixture into the prepared crust.
• Bake a 350 degrees F for 40 to 45 minutes. Let it sit in the oven for another 10 minutes. Then cool on the counter for a few minutes. Refrigerate for atleast an hour before serving. Serve with whipped coconut cream or vegan vanilla ice cream