Party

Low-Carb Vegan Cheese Cake is for Dessert.

Low-Carb Vegan Cheese Cake takes 60 minutes to prepare.

Low-Carb Vegan Cheese Cake takes 50 minutes to cook.

Low-Carb Vegan Cheese Cake makes 12 servings.

The ingredients for Low-Carb Vegan Cheese Cake are:

FOR THE CRUST:
2 cups mixed nuts, roasted (without salt).
1 teaspoon Sweet Leaf (stevia/inulin mixture) sweetener
2 tablespoons melted vegan butter , or coconut oil

FOR THE CAKE:
300g | 2 cups raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking, alternately you can soak overnight - yields a smoother consistancy)
175g | 1 cup chickpeas , drained & rinsed well (cooked not dried chickpeas)
1 lemon zest and juice or citric acid & water
1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
3 tablespoons Sweet Leaf (stevia/inulin mixture) sweetener
2 tablespoons tahini
1 can / 400 ml can full fat coconut milk (must be full fat, not light & if your can is 398 mls that's fine.
? teaspoon salt
3 tablespoons apple cider vinegar

FOR THE TOPPING:
2 cups frozen mixed berries
1 teaspoon Sweet Leaf (stevia/inulin mixture) sweetener
1 teaspoon arrowroot powder

Here is how you make Low-Carb Vegan Cheese Cake:

Preheat oven to 350FPrepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stickFOR THE CRUST:Put nuts and Sweet Leaf into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.Press into the bottom of the tin. Make sure it is even and pressed down firmly, bake at 350 degrees for 10 minutes, then refrigerate while you make the filling.FOR THE CAKE:Add all the cake ingredients to a blender and blend until completely smooth.Remove base from the fridge and pour the filling in carefully.Bake for around 50 minutes but this will vary depending on your oven and the pan you use. It should be set well around the edges and have a little tiny bit of a wobble in the middle when done.Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.FOR THE TOPPING:Thaw the berries (if frozen) for about 3 minutes in microwave, combine the topping ingredients and blend in blender until mixed. Best when still chunky. Poor over cake, and refrigerate until the topping sets. Cut, server, enjoy!Serving Size:?Makes 12 good size pieces.

The nutritional information for Low-Carb Vegan Cheese Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 400.9

• Total Fat: 32.6 g
• Cholesterol: 0.0 mg
• Sodium: 113.0 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 9.6 g
• Protein: 8.9 g

The dietary needs meet for Low-Carb Vegan Cheese Cake is Low Carb