Basque Cheesecake
Prep
5 min
Serves
8
Skill
Vegetarian
Prep
5 min
Serves
8
Skill
Ingredients
- 60g raw cashews
- 140g raw almonds
- ¼ cup So Good Unsweetened Almond milk
- 2 tbs nutritional yeast
- 8 tbs lemon juice
- 200g silken tofu
- ½ cup coconut sugar
- ½ cup aquafaba
- 2 tsp agar-agar powder
- ¼ tsp salt
Nutrition per serving
961 kJ
energy kj
10 g
protein
2 g
saturated fat
5 g
dietary fibre
22 g
carbohydrate
14 g
sugars
155 mg
sodium
Method
- Soak your almond and cashews for 8 hours or overnight.
- Pre-heat oven to 170°C
- Strain and rinse the soaked nuts and place into a blender.
- Add in all the other ingredients except the lemon juice into the blender.
- Blend until smooth, then add in the lemon juice and blend again.
- Place some parchment or baking paper into a 7” round pan.
- Pour in your blended batter into the pan.
- Place in the oven and bake for 55 minutes at 170°C then for 15 minutes at 200°C to brown the top.
- Remove from the oven and let cool.
- Serve and enjoy!
- 60g raw cashews
- 140g raw almonds
- ¼ cup So Good Unsweetened Almond milk
- 2 tbs nutritional yeast
- 8 tbs lemon juice
- 200g silken tofu
- ½ cup coconut sugar
- ½ cup aquafaba
- 2 tsp agar-agar powder
- ¼ tsp salt
Nutrition per serving
961 kJ
energy kj
10 g
protein
2 g
saturated fat
5 g
dietary fibre
22 g
carbohydrate
14 g
sugars
155 mg
sodium
- Soak your almond and cashews for 8 hours or overnight.
- Pre-heat oven to 170°C
- Strain and rinse the soaked nuts and place into a blender.
- Add in all the other ingredients except the lemon juice into the blender.
- Blend until smooth, then add in the lemon juice and blend again.
- Place some parchment or baking paper into a 7” round pan.
- Pour in your blended batter into the pan.
- Place in the oven and bake for 55 minutes at 170°C then for 15 minutes at 200°C to brown the top.
- Remove from the oven and let cool.
- Serve and enjoy!