Vegan Cheesecake Recipe | HOW TO MAKE VEGAN MATCHA NO BAKE RAW DESSERT
LAY HO MA everyone! You're definitely in for a real treat. If you love cheesecake as much as me, you must make this vegan cake recipe. This is the easiest, tastiest, and most beautiful vegan matcha cheesecake recipe. Join me in this episode and learn how to make vegan cheesecake - no bake, raw, and super easy. Let's begin!
Ingredients:
CRUST INGREDIENTS:
1 cup almonds
10 pitted medjool dates
1 cup dried coconut
generous pinch pink salt
FILLING INGREDIENTS:
3 cups cashews (soak overnight if not using high-powered blender)
1 cup water
1 cup maple syrup
1/2 cup melted coconut oil
1/4 cup lemon juice
1 tsp vanilla extract
generous pinch of pink salt
MATCHA SWIRL:
2 tsp matcha powder
2 tbsp hot water
2 tbsp cheesecake mixture (from the filling)
Directions:
1. Blend the crust ingredients together (pulse the blender to get it going, then blend on medium high until it becomes a crumble)
2. Use the bottom of a 9 springform pan to create an outline through parchment paper with a knife
3. Lock the bottom and parchment paper back into the pan
4. Pour the crumble into the pan, and press with a spoon to form the crust
5. Transfer to the freezer for 30-45min
6. Blend the filling ingredients in a clean blender on high until emulsified (soak the cashews overnight if you don't have a high-powered blender)
7. Set aside a couple tbsp of the cake mixture
8. Pour the cake mixture over the crust, and smooth out the mixture with a spoon
9. Sift 2 tbsp of matcha powder into a matcha bowl. Add 2 tbsp hot water, and whisk until frothy
10. Pour the matcha into the cake mixture that was set aside. Whisk together until combined
11. Place some drops of matcha onto the cake, then use a skewer to swirl the matcha to create a beautiful design
12. Transfer the cake to the freezer for 6-8 hours or overnight
13. Transfer the cake to the fridge a few hours before serving
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Tofu Cheesecake vegan recipe
Hello! This recipe for a lean cake seems very simple, but there are a few nuances that can greatly affect the final result.
First is the quality and taste of the original ingredients. In particular, tofu. Different manufacturers have different texture, moisture, taste and aroma of tofu!
Secondly, the quality of thickeners. Agar-agar came across to me as completely idle and so much that it turned products into stone!
Thirdly, your wit and ingenuity. If you decide to replace the ingredients or change their number - a completely different cake may turn out (perhaps even better than in the video)!
So do not be afraid - experiment and enjoy the process! Then the result will please you for sure!
I used:
Tofu 800 grams
Oatmeal NeMoloko 1.5% - 500 ml (be guided by the final consistency.
Vanilla sugar 10 g (for a sweet cake, I would add another 100 grams of sugar).
Maple or any other syrup - 100 ml. (you can even without syrup if you use sugar).
Lemon juice (1 lemon) along with zest - this is important, gives excellent taste and emphasizes sweetness.
!!!IMPORTANT!!! Agar-agar to boil! You can boil the agar-agar in NeMoloko, and then mix it with tofu and sugar and grind!
!!!IMPORTANT!!! Before sending the finished mixture to cool - try it to taste - maybe add something or change it.
For the top layer will fit any fruit or berries without pits!
I used frozen cherries 300 gr.
70 ml. water and 8 oz. apple pectin.
!!!IMPORTANT!!! The longer the pectin heats up, the less gelling properties become!
!!!IMPORTANT!!! Let the cake to cool thoroughly - at least two hours!
It turns out a real lean cake without baking, eggs and milk!
Enjoy the work done - good luck!
BTW:
Hello everyone and welcome to this channel! Simple and very tasty vegan recipes are waiting for you here twice a week!
Unusual and colorful dishes from around the world, created from the available ingredients!
Everything we love.
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Tasty baked TOFU CHEESECAKE | #Shorts
Tasty baked TOFU CHEESECAKE. This is so far the best vegan cheesecake I ever taste. Find in this less than 1 minute video an easy recipe to use tofu in a cheesecake. I don’t show how to make the jam to put on top, you can add fresh fruit or your favorite berry jam, I love cranberries and I always have some jam in handy. It’s TOFU WEEK ????!!!. This is the third video of these series of #shorts about unique tofu recipes, don’t miss the rest of the recipes that are coming up.
INGREDIENTS
-1/2 lb of soft tofu.
-1/2 cup of water.
-1/2 cup of organic sugar.
-2 tbsp of corn starch.
-3 tbsp of coconut milk powder.
-1 tbsp of coconut flour.
-3 tbsp of cashew cream.
-1 tsp of vanilla extract.
-2 tbsp of lime juice.
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3-Ingredient Vegan Cheesecake ???? Made in 1 Minute ⏱ Easy No-Bake Recipe
We created an easy and quick 3 ingredient plant-based cheesecake that tastes super delicious.
And: it’s nut-free, dairy-free, refined sugar-free, gluten-free, oil-free, eggless, but super rich, smooth and creamy like a really good cheesecake.
We only use 3 whole food plant-based ingredients for our easy and quick no-bake cheesecake (without oven).
Our cheesecake recipe is so healthy that you could eat it as a protein rich snack after your workout.
????????Easiest, Tastiest and Healthiest 3-Ingredient Vegan Cheesecake Recipe Ingredients:
14 oz (400 g) firm tofu
½ cup (120 ml) maple syrup
1 tsp lemon zest
¼ tsp vanilla extract (optional)
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Chocolate Tofu Cheesecake Recipe
This is a recipe for Chocolate Tofu Cheesecake for my friend Bec.
INGREDIENTS
250g Silken Tofu
5-6 tbsp Strawberry Jam
175g Dark Chocolate
1/2 Packet of Digestive Biscuits
Cocoa Powder (To Dust)
Raspberries (Optional)
3 tbsp Brandy (Optional)
The recipe can easily be doubled to make a larger cheesecake
I suggest mixing milk and dark chocolate together, as the dark chocolate for a sweeter taste
PROCESS
Melt chocolate in a pan, over a saucepan of water
Blend biscuit, and add to a bowl, mix in half of the jam
Put the mix into a small cake pan to make the base. Press down firmly
Mix tofu and the rest of the jam (brandy) in a blender. Blend well
Add chocolate (and raspberries) to the tofu mix and mix well
Pour mix onto the biscuit base
Refrigerate till cake it set
Dust with cocoa powder and top with leftover raspberries (optional)
Take out of cake pan. Enjoy
Tofu Cheese Cake | No Bake Tofu Cheese Cake | Tofu Cheese Cake Recipe | Cheese Cake #asmrcooking
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