Vegan Rhubarb Cheesecake

I recently stumbled upon this mouthwatering Vegan Rhubarb Cheesecake recipe and I just had to share it with you all.

Ingredients:

Now, let’s get started on making this delicious Vegan Rhubarb Cheesecake.

Instructions:

1. Preheat your oven to 350°F.

2. In a food processor, combine the crust ingredients (almonds, dates, coconut oil, and salt) and pulse until well combined. Press this mixture into the bottom of a springform pan and bake in the oven for 10 minutes.

3. While the crust is baking, prepare the filling by combining the soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla extract in a blender. Blend until smooth and creamy.

4. Pour the filling over the baked crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or overnight, to set.

5. In the meantime, make the rhubarb topping by combining the chopped rhubarb, sugar, and water in a saucepan. Cook over medium heat until the rhubarb is soft and has broken down into a compote.

6. Allow the rhubarb compote to cool before spreading it over the chilled cheesecake.

7. Serve slices of this delectable Vegan Rhubarb Cheesecake and prepare for your taste buds to be amazed!

This recipe is sure to impress even the most skeptical non-vegans with its rich and creamy texture and the tartness of the rhubarb topping. Whether you’re a seasoned vegan or just looking to try something new, this Vegan Rhubarb Cheesecake is a must-try dessert that will leave you craving more.

source = www.cilantroandcitronella.com