Rainbow Vegan Cheesecake

Cards on the table… I usually have no time for alternate or imitation foods. It’s the vegan stuff that gets me. I mean, if you want a piece of cake, eat a piece of cake. I struggle with the recipes that use a whole heaps of nuts and matcha this, coconut that and cacao nips galore. Often I feel like they are so calorie dense that they end up being worse for you than if you’d just satisfied your cravings with a small piece of cake in the first place.

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I was seriously challenged when my best friend’s birthday rolled around. She’s highly allergic to eggs and has a strong dairy intolerance, which rules out virtually everything in the reliable Women’s Weekly and Nigella recipe books. I should also mention that I was dead-set on theming her birthday around unicorns, and wanted a very magical, rainbow looking cake.

I started trolling food blogs and every online recipe source I could find, until I came across this little gem. It’s a vegan rainbow cheesecake, and you better believe it from a cynic like me, it was probably in the top 3 cakes I’ve ever tasted. Full credit for this one goes to http://www.rainbownourishments.com . Please note, the cheesecake mixture worked best when I used a NutriBullet. Nothing else would pulverise the cashews to a paste and the mixture remained quite chunky.

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Vegan Rainbow Cheesecake

Base

1/3 cup each of buckwheat, sunflower seeds and shredded coconut
3/4 cup of dates, soaked in water overnight and then drained

Cheesecake Mixture

2 cups of cashews, soaked in water overnight
3/4 cup coconut cream, chilled
1/3 cup coconut oil
1/3 cup coconut butter

Vanilla Flavouring

1 tbsp rice malt syrup
1 tsp vanilla essence

Lemon Flavouring

2 tbsp rice malt syrup
1/2 lemon, zest and juice
1/2 tsp turmeric

Mint Flavouring

2 tbsp rice malt syrup
Small handful raw baby spinach leaves
Few drops of peppermint oil

Blueberry Flavouring

2 tbsp rice malt syrup
2 tbsp coconut oil
Small handful of blueberries

Mixed Berry Flavouring

2 tbsp rice malt syrup
2 tbsp coconut oil
Small handful of blueberries and raspberries

Pink Flavouring

1 tbsp rice malt syrup
2 tsp beetroot latte powder (original recipe used dragon fruit powder)

1. For the base, drain the dates, and add them and the dry ingredients to a food processor. Blend to a paste-like consistency, then press into a lined cake tin. The small the cake tin, the more apparent the colours in the mixture will be, so try for a 15cm or 20cm. Reserve a handful of mixture for decorations.

2. For the cheesecake mixture, drain the cashews and blend all ingredients in a NutriBullet until smooth.

3. Divide cheesecake mixture evenly into six bowls. One at a time, add a sixth of the mixture bag to the NutriBullet with Flavouring and blend until smooth. Place blended mixtures in the fridge to firm. Make sure you rinse the container between flavours.

4. Alternately spoon flavours onto the base (the original recipe said to leave a little of each to pipe on top at the end, but I found the mixture too funny to hold the piped shape, and skipped this). If you’ve put them in the fridge after blending, they should sit side-by-side like colourful blobs, and be easy to layer.

5. Take a skewer and swirl through the cake one direction, then the other. Be careful not to over-swirl or you’ll end up with an unattractive lot coloured soup.

6. Place cake in the freezer for 4-6 hours, until set.

7. Meanwhile, roll the leftover mixture into pinches of the base mixture to make bliss balls (I actually found the buckwheat to be a but tough, and we didn’t end up eating the bliss balls, although I still used them to decorate.

8. The original recipe said to thaw the cheesecake to serve, but we ate it frozen like an ice-cream cake, and it was absolutely incredible.

So there you have it! I’m totally converted and will trying as many vegan dessert recipes as I can get my hands on. Watch this space!

Heidi xx

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