VEGAN BLUEBERRY-LEMON CHEESECAKE

This post makes me thrilled and sad at the same time. Thrilled because I cannot believe that a vegan dessert could taste so good… and sad because I won’t be able to share the full recipe. I did my best to try and get permission from the author, but no luck. If you are truly interested in making this cute dessert your best option is buying her book: Incredible Plant Desserts, by Anthea Cheng. I modified the whipped topping, and will share that component of my version with you.

VEGAN WHIPPED CREAM
(from Berrybaker.com)

375g unsweetened soy milk
50g granulated sugar
1/4 tsp vanilla extract or paste
110g cacao butter, finely chopped
76g coconut oil
1/8 tsp xanthan gum, optional but recommended

Simmer 250g (or 1 cup) of soy milk, and sugar until almost boiling. Place the coconut oil and cocoa butter in a Vitamix type blender, add the vanilla, and the hot soy milk over it. Let it all sit together for a minute, then run the blender at high speed for 2 minutes.

Add the rest of the soy milk and blend until incorporated. Refrigerate for 6 hours to be firm enough to whip. When ready to use, sprinkle the xanthan gum on the surface, and then whip with a handheld mixer. It will be ready to pipe or spoon on any dessert you like.

ENJOY!

to print the recipe, click here

In the recipe devised by Anthea, the topping is the exact same component as the top layer, but whipped into piping consistency. I decided to change it by using a vegan whipped “cream” alternative, and the recipe I found with a quick internet search was a complete winner. Excellent texture, and a taste that mimics real whipped cream surprisingly well. I highly recommend you give it a try. I like the way the topping has a contrasting color with the layer of blueberry mousse below. Everything worked very well together.

This cheesecake is not baked, the bottom layer is made of almonds and dates. Both the lemon and the blueberry mousse are based on cashew cream, coconut oil and cocoa butter. With a bit of maple syrup to sweeten it all up. Truly delicious! Anthea has a very enticing Instagram page, which you can follow with a click here.

ONE YEAR AGO: Green Tea Rice with Edamame and Butternut Squash

TWO YEARS AGO: Santa Hat Mini-Mousse Cakes

THREE YEARS AGO: Fun with Sourdough

FOUR YEARS AGO: Pasteis de Nata

FIVE YEARS AGO: New Mexico Pork Chile, Crockpot Version

SIX YEARS AGO: Chocolate on Chocolate

SEVEN YEARS AGO: Double Chocolate and Mint Cookies

EIGHT YEARS AGO: The Story of my first Creme Brulle’

NINE YEARS AGO: Sourdough Mini-rolls

TEN YEARS AGO: Focaccia with Sun-dried Tomatoes and Gorgonzola

ELEVEN YEARS AGO: Mediterranean Skewers

TWELVE YEARS AGO Fettuccine with Shrimp, Swiss Chard, and Tomatoes


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