Vegan Caramel Apple Cheesecake

Food processor*
7-inch springform*
Kitchen scale*
1 cup (120 g) gluten-free flour or regular flour (see notes)
6 tbsp (40 g) almond flour (see notes)
2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
1 1/2 tbsp (20 g) vegan butter (softened) or coconut oil
1 1/2 tbsp (20 g) granulated sugar (see notes)
Pinch of sea salt
Apple Pie Filling:
2 (360 g) apples peeled, cored, and diced
1 tbsp lemon juice or lime juice
2 cups of (480 ml) water
7 tbsp (84 g) granulated sugar (see notes)
3 1/2 tbsp (28 g) cornstarch (see notes)
1 tsp cinnamon
Pinch of sea salt
Pinch of nutmeg
Pinch of ground cloves

Cheesecake Layer:
5.3 oz (150 g) firm tofu (see notes)
2/3 cup (100 g) cashews soaked (see notes)
1/2 cup (120 ml) coconut milk canned
1/4 cup (85 g) maple syrup or any other liquid sweetener
3-4 tbsp lime juice or lemon juice
3 tbsp (25 g) cornstarch (see notes)
1 tsp vanilla extract
Caramel Sauce:
1 tbsp (20 g) maple syrup or any other liquid sweetener
1/4 cup (60 ml) coconut milk canned
1 1/2 tbsp (20 g) brown sugar or date sugar
1 slightly heaped tbsp (20 g) nut butter of choice
Pinch of sea salt

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