Vegan cashew “cheesecake“ with caramel-chocolate sauce
Can cheesecake be vegan? Absolutely! Cashews work perfectly for this. Try the no-bake 'cheesecake' made from cashews on a lightly salted nutty base, drizzled with a chocolate-caramel topping, enriched with Kikkoman Naturally Brewed Soy Sauce.
50 g dried apricots – 20 g dried cranberries – 20 g raisins – 100 g cashews – 40 g oats – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp peanut butter
Blend all the ingredients for the crust together until a thick, sticky mass forms.
Spread it onto the tart pan, smooth it out, and press it firmly into the bottom and sides of the pan. Place it in the refrigerator.
400 g cashews – 400 ml coconut cream – 125 ml agave syrup – 125 g coconut oil – 1 lemon – 1 tbsp vanilla extract
Soak the cashews in water and leave them overnight.
After this time, transfer the cashews to a blender, add coconut cream, agave syrup, coconut oil, juice from 1 lemon, and vanilla extract. Blend until you have a smooth mixture. Add lemon zest and mix. Pour the mixture onto the prepared crust. Put it in the refrigerator to set for a few hours.
100 g granulated sugar – 50 ml hot water – 100 ml coconut milk – 40 g coconut oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 40 g dark chocolate
Heat sugar with water in a saucepan with a thick bottom. Do not stir, just swirl the saucepan until the sugar melts and starts to lightly brown. Add the coconut oil and gently stir until the mixture is smooth. Add coconut milk, soy sauce, and finely chopped chocolate. Stir until combined and a sauce is formed.
Pour the cooled sauce over the cashew "cheesecake."
Coconut cream and coconut milk are two different things and cannot be used interchangeably.
Recipe as PDF
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