Recipe Collab: Matcha Vegan Cheesecake
It's cheesecake. But it's superfoods. But it's also cheesecake. It's a real brain bender! We teamed up with Navitas Organics to make this vegan, gluten-free dessert featuring quinoa (obvs), matcha green tea and not a drop of refined sugar in sight!
Ingredients:
Crust
- 1 cup coconut flakes
- 1 cup dates, pits removed
- 1.5 cups I Heart Keenwah Toasted Quinoa Flakes
- 1 Tbs coconut oil
- pinch of Kosher salt
- 1 tsp vanilla extract
Filling
- 2.5 cups raw cashews, soaked in water for at least 3 hours
- 3/4 cup plant-based milk (almond or cashew milk)
- 1/4 cup coconut oil
- 2 Tbs Navitas matcha green tea powder
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Garnish
- Raspberry compote* or store-bought jam
- Fresh raspberries
*diy quick raspberry compote: boil a fistful of fresh raspberries, 1 tsp cornstarch, 2 tbsp water dash of maple syrup, blend in food processor and then cool.
Directions:
Line the base of a springform cake pan with parchment paper.
Blend crust ingredients in a food processor and press into the cake pan. Place in freezer for 1 hour.
To make the filling, blend cashews, plant-based milk, coconut oil, matcha, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of plant-based milk to achieve a creamy consistency.
Pour filling on top of crust and place in freezer for 3 hours. When ready to serve, garnish with a thin layer of raspberry compote and fresh raspberries.
Recipe adapted and highly inspired by Tiana Haines' Matcha Green Tea and Mint Cheesecake recipe as posted on One Green Planet.