NotMilk™ Strawberry Cheesecake

Ingredients

Cake

• 1 cup of NotMilk™ 
• 3/4 cup of coconut oil
• 1/4 cup of sugar
• 1/2 tsp of salt
• 1 1/2 tbsp of nutritional yeast
• 3 tbsp of lemon juice
• 1 tsp of agar agar
• 1/4 tsp of vanilla paste

Crust:

• 1 1/4 cups of wheat flour
• 1/2 cup of sunflower oil
• 1/3 cup of caster sugar

Sauce:

• 1 1/2 tbsp of water
• 1 cup of frozen raspberries
• 1/2 cup of frozen blackberries
• 1/2 cup of sugar

To Decorate:

• 1/2 cup of fresh blueberries
• 1/2 cup of fresh strawberries

Steps

1. For the dough; add flour, water, sunflower oil and caster sugar into a bowl. Mix all the ingredients with your hands until the dough is smooth.
2. Transfer the dough into a removable round mold and extend until the base of the cheesecake is formed.
3. Bake at 340 ºF for 20 minutes. Let it cool without removing from the cake pan.
4. For the filling: add NotMilk™, cashew chestnuts and agar agar to a pot and mix. Increase the temperature until 190ºF for 5 minutes, without letting it boil.
5. Transfer the pot mixture into a blender, add the coconut oil, sugar, nutritional yeast, salt and vanilla paste.
6. Blend all the ingredients for 2 to 3 minutes until a smooth and uniform mixture.
7. Pour the mixture on top of the crust and refrigerate for 24 hours.
8. For the berry sauce; add the raspberries, blackberries and sugar into a pot.
9. Boil the berry mixture for 5 minutes. Add the blueberries, turn off the heat and let it cool.
10. Remove the cake from the mold, transfer to a plate and cover with the berry compote.
11. Decorate with fresh strawberries and mint.

Notes

You can make this recipe with either NotMiIk™ 2% Reduced Fat or Whole. Enjoy it!

Nutritional Guidelines (per serving)

• 708

  calories

• 49G

  carbs

• 22G

  protein