Deconstructed Vegan Cheesecake
Our friends at Deliciously Legal have created this mouth watering recipe for a Vegan Cheesecake using our produce of the week, pluots from Renmark South Australia.
Pluots are a combination of plums and apricots, and are juicy and sweet. Pluots are high in oligos and polyols, you can replace with fresh raspberries or strawberries if you are following a low FODMAP diet.
Enjoy!
Ingredients
CHEESECAKE
250 g macadamia nuts or cashews
500 ml almond coconut milk
140-160 g rice maple or maple syrup
1/2 tsp vanilla extract
1-2 lemons
1 rounded tsp vegeset or gelatine
1 pinch pink himalayan salt
CRUMBLE
120 g dry roasted hazelnuts roughly chopped
80 g black sesame seeds
60 g almond meal
40-60 g coconut sugar
60 g coconut oil softened
1 pinch pink himalayan salt
ORANGE CARAMEL
2-3 oranges zest and juice
3 tbsp rice malt syrup or maple syrup
TO SERVE
fresh pluots sliced
micro herbs
edible flowers
Method
- To make the cheesecake, place all ingredients into a high-speed blender. Blend until smooth and creamy (If your blender heats keep blending until mixture has reached boiling point).
- Pour into a saucepan and gently bring to the boil over medium heat, stirring occasionally. Once mixture has come to the boil remove from heat and allow to cool to room temperature before placing the fridge for 4 hours or until completely chilled.
- To make the crumble preheat oven to 150C/302F. Place all ingredients in a bowl and mix until combined. Pour onto a baking tray and place in the oven for 15 minutes or until lightly golden. Remove from oven and allow to cool completely.
- To make the orange caramel place all ingredients into a small saucepan. Place over medium to high heat, stir occasionally. Bring to the boil and reduce until by half or until liquid becomes thick and syrupy. Remove from heat and allow to cool.
- When ready to serve place dollops of cheesecake into a bowl followed by the crumble. caramel and decorate with micro herbs and edible flowers.
- Enjoy!