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Vegan Cashew and Soy Yogurt Cheesecake - photo 1
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Vegan Cashew and Soy Yogurt Cheesecake

Vegan dishes Desserts 90 min Medium 15 wyświetleń ~60.84 PLN - (0)
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Description

A light, creamy cheesecake inspired by a yogurt dessert — a fully plant-based interpretation in the style of Jadłonomia: a filling made from soaked cashews and thick soy yogurt, gently thickened with agar-agar and tapioca, on a crunchy base of oats and almonds. The cheesecake has a subtle tartness from lemon, a vanilla depth, and a creamy texture despite the absence of dairy. Serve chilled, with a fruit sauce or fresh fruits; great for family afternoon teas, vegan parties, and summer desserts. The dish is relatively light visually — the white, creamy filling contrasts with the dark, grainy base and colorful sauce.

Składniki (14)

Servings:
8
  • Oat flakes 150 g
  • Almonds 100 g
  • Coconut oil 60 ml
  • Maple syrup 60 ml
  • Raw cashews 200 g
  • Natural soy yogurt 400 g
  • Agar-agar powder 6 g
  • Lemon juice 60 ml
  • Rapeseed oil 30 g
  • Vanilla extract 5 g
  • Tapioca starch 20 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Raspberry jam 100 g
  • Coconut flakes 20 g
💰 Szacowany koszt dania: ~60.84 PLN (7.61 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing cashews

1

Weigh 200 g of cashews and transfer them to a bowl. Pour very hot water (almost boiling) over them and leave for at least 2 hours to soften. If you're short on time, boil the cashews in water for 10 minutes, then let them sit for 15 minutes to swell. After soaking, rinse thoroughly under running water and drain.

Ingredients: Raw cashews
Use a ceramic or glass bowl. Hot soaking shortens the time; do not use room temperature water if you want a quicker effect. Well-drained nuts blend into a very smooth paste.

Base

2

Place 150 g of oats and 100 g of almonds into a blender or food processor. Pulse until you achieve a fine, but still slightly grainy 'flour' base (do not grind into a complete powder to maintain texture).

Ingredients: Oat flakes, Almonds
Use a food processor with short pulses; if you don't have a blender, finely chop the almonds and mix with the flakes by hand.
3

Transfer the ground flakes and almonds to a bowl. Add 60 g of melted coconut oil, 60 g of maple syrup, and 1 g of salt. Stir with a wooden spoon until the mixture is sticky and holds its shape when pressed with your fingers.

Ingredients: Coconut oil, Maple syrup, Salt, Oat flakes, Almonds
Melt the coconut oil in a water bath or briefly in the microwave. The best choice is a springform pan with a diameter of 20-22 cm lined with baking paper. If the mixture does not stick together, add 5-10 g more oil or 1-2 teaspoons of water.
4

Evenly spread the mixture on the bottom of the pan and press down with the bottom of a glass or a spoon for about 3-5 minutes, creating a compact, flat base. Place the pan in the refrigerator for 20 minutes to let the base set.

Ingredients: Oat flakes, Almonds, Coconut oil, Maple syrup
Use a small glass or a flat-bottomed measuring cup to press down. Cooling will make it easier to pour out the mixture later without mixing the bottom.

Yogurt mixture - blending

5

Place the drained cashews, 400 g of soy yogurt, 20 g of tapioca starch, 30 g of rapeseed oil, 5 ml of vanilla extract, 1 g of salt, and 60 ml of fresh lemon juice into the blender jar. Blend on high speed for 1–2 minutes until the mixture is completely smooth and silky (there should be no cashew lumps).

Ingredients: Raw cashews, Natural soy yogurt, Tapioca starch, Rapeseed oil, Vanilla extract, Salt, Lemon juice
Use a blender with a power of at least 800 W; if the mixture is too thick, add 1–2 tablespoons of water. If you don't have a blender, you can strain the mixture through a sieve, but it will be labor-intensive.

Yogurt mass - agar

6

In a small saucepan, mix 6 g of agar-agar with 60 ml of cold water and let it sit for 2 minutes. Then pour 200 ml of the mixture from the blender into the saucepan (leave the rest of the mixture in the blender) and heat over medium heat, stirring constantly with a silicone whisk. Bring to a boil and simmer gently for 1.5–2 minutes — the agar must completely dissolve. Check if the liquid is clear (without any agar-agar grains).

Ingredients: Agar-agar powder
Use a heavy-bottomed saucepan to avoid burning. Agar-agar gels after boiling; if you don't boil it long enough, the mixture won't set. This is a key step — be patient and stir continuously.

Yogurt dough - combining

7

Immediately after boiling, pour the hot agar mixture back into the blender with the remaining mixture. Blend for 20–30 seconds until the ingredients are well combined and the mixture is smooth and slightly fluffy. The mixture should be warm, but not hot — check with your fingertip.

Ingredients: Natural soy yogurt, Tapioca starch, Rapeseed oil, Vanilla extract, Lemon juice
After adding the hot part, blend quickly to prevent the formation of hot 'strings' or lumps. The blender will distribute the heat and aerate the mixture, resulting in a silky texture.

Baking and Cooling / Finishing

8

Pour the mixture onto the chilled base of the mold, smoothing the top with a silicone spatula. Set the mold aside for 20–30 minutes at room temperature until the mixture cools down, then place it in the refrigerator for at least 3 hours (preferably 4–6 hours) to fully set. The mixture should be firm, hold its shape, and gently spring back when touched.

Ingredients: Natural soy yogurt, Raw cashews, Agar-agar powder
Do not cover with foil right away, as the condensing steam can leave droplets on the surface. If you're in a hurry, first place the dish in a cooler spot, then in the fridge; however, do not freeze — the agar may lose its smoothness.

Decoration and serving

9

Once set, remove the rim of the springform pan and gently transfer the cheesecake to a plate. You can spread 100 g of raspberry jam on top (optionally heat it beforehand to make it more liquid) and sprinkle with 20 g of coconut flakes. Cut into 8 pieces with a sharp, washed knife (dip the knife in hot water and wipe it before cutting to achieve clean slices).

Ingredients: Raspberry jam, Coconut flakes
Use a springform pan 20-22 cm; before serving, take the cheesecake out of the fridge 10-15 minutes earlier to let the texture soften slightly. Additionally, you can add fresh raspberries or mint leaves for contrast.

Portioning and serving

10

Serve chilled. Cut each portion in a way that you clean the knife after each cut. It tastes perfect with a cup of strong tea or a cold herbal drink.

For serving, use a wide cake spatula to avoid damaging the pieces. If the cheesecake slightly separates while cutting, wait another 10–15 minutes outside the fridge.

Fun Fact

💡

Agar-agar, used instead of gelatin, comes from algae and has long been used in Asian cuisine to prepare desserts. In vegan versions, it is often combined with cashews to achieve a silky texture similar to traditional cheesecake.

Best for

przyjęcia wegańskie letnie podwieczorki urodziny

Tips

🍽️ Serving

Serve very chilled, cut into portions of 8 pieces. For effect, serve with slightly warmed fruit sauce (jam dissolved with a little water) and fresh seasonal fruits. For an elegant presentation, use white porcelain and a contrasting colored sauce (e.g., raspberry, dark blue from blueberries).

🥡 Storage

Store in the refrigerator for up to 4 days in a covered container (or covered springform pan). Unfrozen cheesecake retains the best texture for the first 48 hours. If you need to freeze it, do so in individual pieces wrapped tightly, and thaw slowly in the refrigerator (up to 24 hours).

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