Vegan Matcha Cheesecake
This vegan matcha cheesecake is not only a feast for the eyes, but your palate as well. It combines a raw, naturally sweetened crust made with almonds and dates with a raw, creamy filling, packed with the distinct matcha green tea flavour.
ingredients
Crust
- 1 ½ cup dates
- 1 ½ cup almonds
- 1 ½ tablespoon coconut oil
Filling
- 2 ¼ cup raw cashews - soaked overnight
- ½ cup coconut oil
- 1 medium lime, juiced
- ¾ cup maple syrup
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 teaspoons matcha powder
instructions
- In a medium sized bowl, cover cashews with water and let them soak overnight, or for at least 6 to 8 hours. Alternatively, soak them in boiling hot water for 1 to 2 hours. Drain well and set aside. You can read more about how to soak cashews here.
- To make the crust, add the dates to a food processor and blend into a paste. Remove and set aside. Blend the almonds into a meal, then add the date paste and coconut oil, and blend until a loose dough forms.
- Line a 7-inch pie pan or cake dish with baking paper, add the crust dough and press it down with your fingers until distributed evenly.
- To make the filling, add all the filling ingredients to a high-speed blender, and blend until perfectly smooth.
- Pour the filling into the crust and tap a few times to release any air bubbles.
- Cover loosely with a plastic wrap and freeze until set, about 3 to 4 hours. To serve, leave it at room temperature until slightly soft to the touch, about 15-20 minutes.
nutrition
Nutrition Facts
Vegan Matcha Cheesecake
Amount per Serving
Calories
329
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Sodium
4
mg
0
%
Potassium
343
mg
10
%
Carbohydrates
29
g
10
%
Fiber
3
g
13
%
Sugar
20
g
22
%
Protein
7
g
14
%
Vitamin A
39
IU
1
%
Vitamin C
0.1
mg
0
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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