Vegan Matcha Swirl Cheesecake
Ingredients
The filling
-
1½
cups
raw cashews
-
1
tsp
vanilla extract
-
1
medium
lemon, juiced
-
¼
cup
canned light coconut milk
-
¼
cup
melted coconut oil
-
½
cup
maple syrup
-
¼
cup
coconut yogurt
-
¼
tsp
sea salt
-
1½–2
tsp
matcha green tea powder
The crust
-
1
cup
packed medjool dates
-
1½
cups
raw walnuts
-
1
pinch
sea salt
Instructions
- Soak the cashews in hot water for 1 hour or in cool water overnight.
- Blend the dates in a food processor until they form a ball, then set aside.
- Process the walnuts and salt into a meal, then add the dates back and blend until a dough forms.
- Press the crust mixture into a lined pie or springform pan and freeze to firm up.
- Blend all filling ingredients except matcha until smooth, adjusting flavor as needed.
- Pour 2/3 of the filling into the crust and tap to release air bubbles.
- Blend the remaining filling with matcha, then swirl it into the filling in the crust.
- Cover and freeze until set, about 3-4 hours.
- Let sit at room temperature for 15-20 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
340
Total fat
23.5g
Total carbohydrates
31.3g
Total protein
7.3g
Sodium
55mg
Cholesterol
0mg
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