Vegan Cheesecake Recipe - NO Cashews! (2024)

FAQs

What does vegan cheesecake contain? ›

These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that's all you need. Whirl and set aside. Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar.

CRACKS HAPPEN.

Remember, your cheesecake is still delicious, so instead of calling it a failed experiment, cover the crack with a delicious topping, like a sour cream coat.

Cheesecakes have either gelatin or beaten eggs in the recipe as setting/thickening agents, so you need one or the other for it to set up as a cake, or it will just be cheesecake soup. There are many “no bake” cheesecake recipes that don't use eggs but they use gelatin instead.

As vegan blog Wag Free Food notes, coconut oil, coconut milk, and coconut cream are popular ingredients to make vegan cheese. The high-fat content of coconut makes it easier to create a creamy, decadent, cheese-like product.

Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot. Vegan cheese is seen as a healthier alternative to cheese by some, and may reduce your risk of heart disease due to its lower content of fat.

You can fix a runny cheesecake mixture the same as the others – with a setting agent – or freezing to make an ice cream mixture. Sometimes the cheesecake can be too thin if a chocolate has melted the mixture for example – and this is also solved this way.

Overmixing may lead to cracks and a grainy texture

With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake. If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.

Silken tofu

You might be surprised to hear that silken tofu makes an excellent substitute for eggs in savoury or sweet dishes, such as vegan cheesecake or chocolate mousse. However you use it, you'll need to whip it until smooth, otherwise you'll be left with noticeable chunks of tofu in your mixture.

Why does my cheesecake taste like scrambled eggs? ›

Baked cheesecakes need to contain some egg as the egg thickens the cheesecake mixture as it bakes, in a similar way to a baked custard, so it is possible that you are more sensitive to the egg flavours within the cheesecake or maybe did not add quite enough flavouring (such as vanilla).

Almost every cheesecake recipe calls either gelatin or beaten eggs, which are used as a setting or thickening agents. The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding.

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

To get a light and airy style of cheesecake, though, it was key to whip the egg whites and fold them into the batter. The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor.

Here's why: Cheesecakes Are Egg-Heavy: Eggs need a moist and humid environment to properly rise and avoid drying out or burning. Prevent Cracks in the Surface: The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.

Filtered Water, Coconut Oil, Tapioca Starch, Coconut Cream, Expeller Pressed: Canola and/or Safflower Oil, Vegan Natural Flavors, Pea Protein, Salt, Cane Sugar, Xanthan Gum, Potato Protein, Lactic Acid (Vegan), Vegan Enzyme, Lemon Juice Concentrate, Guar Gum, Locust Bean Gum.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

Finding vegan options at The Cheesecake Factory is easier than ever—the chain has added Field Roast Chao cheese and Best Foods vegan mayo to its menu at locations nationwide. Now, you can enjoy an animal-free burger topped with dairy-free cheese and egg-free mayo at this popular restaurant.

Filtered Water, Coconut Oil, Potato Starch, Bamboo Fibers, Food Starch-Modified (Potato), Lentil Protein, Salt (Sea Salt), Dextrose, Locust Bean Gum, Lactic Acid, Flavor (Vegan Sources), Beta-Carotene (Color), Olive Extract, Vitamin B12.