Vegan Matcha Cheesecake

• Vegan

• Produce

  • 1 2 tablespoons b][miss matcha green tea powder [/b] (i used 2
  • 1 Raspberries and extra matcha

• Refrigerated

  • 1/2 cup Almond/soy milk

• Condiments

  • 1/3 cup Agave nectar
  • 1/4 cup Vegan butter
  • 1 7oz container Vegan cream cheese

• Baking & Spices

  • 1/4 tsp Pink salt
  • 1/2 cup Plain flour
  • 2 tbsp Sugar
  • 1 1/4 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on crazyvegankitchen.com

Description

Ingredients

• Shortbread Base:
• 1/4 cup Vegan Butter
• 1/8 teaspoon Pink Salt
• 2 tablespoons Sugar
• 1/4 teaspoon Vanilla Extract
• 1/2 cup Plain Flour
• Matcha Cheesecake Topping:
• 1 7oz container Vegan Cream Cheese
• 1 cup Raw Cashews (soaked overnight in water and then drained)
• 1/3 cup Agave Nectar
• 1/3 cup Melted Coconut Oil
• 1/2 cup Almond/Soy Milk
• 1/8 teaspoon Pink Salt
• 1 teaspoon Vanilla Extract
• 1-2 tablespoons b][Miss Matcha Green Tea Powder [/b] (I used 2, but it depends on how strong you want your cake to be)
• Raspberries and extra Matcha, to serve

Directions

• Shortbread Base: Preheat oven to 175 degrees Celsius. Line a 6 inch springform tin with baking paper on the bottom. Set aside.
• In a bowl, combine Vegan Butter, Salt, Sugar, Vanilla and Flour. Using your fingertips only, cut/rub the butter into the flour until you end up with a sandy textured crumble. Press onto the base of your lined cake tin and bake for 18-20 minutes. Remove from oven and let cool.
• Matcha Cheesecake Filling: In a high powered blender, blend Vegan Cream Cheese, Soaked Cashews, Agave, Coconut Oil, Almond/Soy Milk, Salt, Vanilla and Matcha. Blend on high till completely smooth.
• Once smooth, pour into cake tin and level out by shaking the tin or using a spatula to smoothen the top. Pop into the freezer for at least 4 hours, and then thaw for a few minutes before eating.
• Top with raspberries and extra match when serving.
• Storage: For a softer set cake, store in the refrigerator. For a firmer cheesecake, store in the freezer and let thaw a few minutes before consuming.