Cheesecake can also have its perfect vegan variant, ideal for those who do not consume ingredients of animal origin. Find out how to make it with this recipe.
Call it a “trend” or a “lifestyle”, vegans are gaining more ground every day in this diverse and changing world in which we live. And even if you don’t believe it, especially if you don’t know what veganism is or you are not very into this exciting lifestyle, vegans can eat the same as you but making significant or small changes in the ingredients they use to make them. Traditional or everyday recipes.
Don’t you believe us? Well then, keep reading this post so you can discover how to make a vegan cheesecake. Yes! The delicious dessert that we already know but that, of course, is prepared in a different way respecting the vegan principle: not using ingredients of animal origin in its preparation.
It is a dessert that is liked by adults and children, who can enjoy it at any time of the day, and which is also made in a super easy way. It also highlights its versatility of flavors and rich textures before our palate.
Let’s do it! Vegan cheesecake recipe
Like any other preparation, a vegan cheesecake needs certain ingredients in specific amounts so that their flavors combine perfectly with each other and you achieve an ideal result.
For this 12-serving recipe we are going to need…
- 3 small containers of soy yogurt
- 1 glass of vegetable milk
- 3 teaspoons of lemon juice
- 1 tablespoon powdered agar-agar seaweed
- 10 thick crackers
- 50 grams of margarine
To decorate: You can use natural jam from your favorite red fruit, including raspberry, strawberry, cherry and blackberry.
How do you prepare?
You shouldn’t be afraid of change, so making a vegan cheesecake shouldn’t be a subject that makes you feel nervous. Follow these simple steps and you will see that the results will be incredible.
The first thing to do is crush the cookies, and for this you can lean on a mortar or simply roll them over inside a bag that is not going to spill everywhere.
Then, melt the margarine and add the cookie crumbs. Try to make them very thin so that all this becomes a fairly homogeneous paste. Now take a circular mold and apply this mass there.
You must dissolve the spoonful of agar-agar algae in the glass of cold milk. The liquid is then placed on the stove until it boils. Then lower the intensity of the fire while you move without stopping for a second.
Pass the preparation over medium heat while you add the yogurt and lemon juice. At this point, the mixture will take on a thicker consistency and this will be the indication that everything is ready. Remove from the kitchen and wait for it to rest for about five minutes.
The moment of truth has come! Our vegan cheesecake starts to come to life from here. You should pour that mixture of milk and yogurt over the cookie dough that you had already prepared.
You have everything almost ready, but try to refrigerate the cake before serving it. The last step is basically to bathe the vegan cheesecake with the jam of your choice and voila, you will have a delicious dessert available to you and your loved ones.
Variations:
Some recipes replace soy yogurt with creamy tofutti cheese (tofu-based), as well as olive oil margarine, although the cost of the latter can be quite high on the market. You can also choose not to add fruit jam on top, and put some pieces of fresh seasonal fruit directly. Delicious!
Glossary of terms
Not all of us are familiar with vegan food, so it is good that we know a little about what we are going to consume in this delicious sweet preparation.
The agar-agar seaweed is used to thicken liquids and not get fat in the attempt. It has high iodine content and also a lot of fiber. Its neutral flavor adapts to any recipe you want to prepare.
Vegetable milk comes from a food that gives it its name (vegetable) but it looks similar to that of animal origin. Most of the time it is made from nuts such as almonds or soy.
Soy yogurt has the same characteristics as vegetable milk. In other words, it looks identical to any other you find on the market, except that, of course, it is made from soy milk. Its fat content is practically zero and it is ideal for a low-cholesterol diet.
