Not convinced vegan desserts can be luxurious?
Why not try Ching-He Huang’s recipe for creamy mango and cashew ‘cheesecake’…
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Nutrition Facts
Mango and cashew vegan cheesecake
Amount Per Serving
Calories 349
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 2mg1%
Sodium 116mg5%
Potassium 377mg11%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 22g24%
Protein 11g22%
Vitamin A 453IU9%
Vitamin C 17mg21%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Mango and cashew vegan cheesecake
A tropical plant-based ‘cheesecake’
Servings: 10
Calories: 349kcal
Equipment
- Food processor
- 26cm round glass cheesecake dish
- shallow frying pan
Ingredients
For the biscuit base:
- 200 g fruity vegan oat biscuits
- 3 tbsp mixed nut butter
For the cashew ‘cheese’ layer:
- 200 g cashews soaked in water for 30 minutes then drained and rinsed
- 200 ml coconut milk
- 400 g plain coconut yoghurt
- 1 tbsp coconut cream
- 3 golden syrup
- Juice of 1 lime
- Pinch of sea salt
For the fresh mango compote:
- 2 mangos peeled, stoned and diced into 0.5cm cubes
- 4 tbsp golden syrup
To garnish:
- Zest and juice of 1 lime
Method
- To make the biscuit base, crush the biscuits in a food processor. Add the nut butter and process until well combined. Transfer the mixture to a bowl and set aside. Clean the food processor.
- Place all the cashew ‘cheese’ layer ingredients in the food processor and blend until smooth.
- Line the base of a 26cm round glass cheesecake dish with the biscuit and nut butter mixture and press into place. Pour over the blended cashew ‘cheese’ mixture. Cover and let it set in the refrigerator for 30 minutes.
- Meanwhile, make the mango compote. Place the mango and golden syrup in a shallow frying pan over a medium heat. Stir gently to combine. Cook for two to three minutes until the mango has softened and the mixture is slightly sticky. Take off the heat and let cool for 30 minutes. To assemble, remove the ‘cheesecake’ from the refrigerator and top with the cooled mango compote. Just before serving, garnish with the lime zest and juice. Enjoy!
Nutrition
Calories: 349kcal | Carbohydrates: 39g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 116mg | Potassium: 377mg | Fiber: 3g | Sugar: 22g | Vitamin A: 453IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 3mg
Asian Green: Everyday Plant-based Recipes Inspired By The East by Ching-He Huang, photography by Tamin Jones, is published by Kyle Books.
Asian Green: Everyday plant-based recipes inspired by the East (Ching He Huang)
- Amazon Kindle Edition
- Huang, Ching-He (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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