PLANT-BASED RASPBERRY & BASIL CHEESECAKE
Mis à jour : 19 mars 2019
RAW & VEGAN.
I have always loved cheesecakes, but since I have been following the plant-based lifestyle, it is definitely something I eat less, and yet, it is so delicious and so simple to make! Either you are a vegan, lactose intolerant or simply looking for new alternatives; succumb to your cravings with my raw vegan raspberry and basil cheesecake recipe.
If you are like me, you love raw desserts! It's good, easy to make and hassle-free. In addition, this recipe requires only 9 ingredients and has a perfect texture.
Want to see how we do? Come see us at the Montreal National Women’s Show on March 22, 23 and 24th, at the Palais des Congrès in Montreal. We will be on the culinary scene to show you how easy it is to cook with VegNature. Sweet or savory, with VegNature, it's a ton of possibilities!
Montreal National Women's Show| VegNature booth 911
March 22, 23 and 24TH, 2019
Palais des Congrès
Vegan cheese, easy cooking with VegNature.
Friday | 6:15 PM
Saturday | 11:45 AM
Sunday | 11:45 AM
Preparation | 10 minutes
Cooking | No cooking required
1/3 cup Oreo BakingCrumbs
1 tsp. melted vegan butter
1 1/8 cup raspberries (170 g)
10 fresh basil leaves
1 log of plant-based VegNature Nature goat cheese
1/8 cup icing sugar
1 tsp. agave or maple syrup
1/8 tsp. vanilla essence
1/3 cup of SoDelicious Coco Whip
2 hours before making the recipe, take out of the fridge the VegNature and let it sit at room temperature.
Melt vegan butter in the microwave.
Mix butter and Oreo Baking Crumbs using a fork or your hands.
Place the mixture in the bottom of 4 verrines. Pack well and set aside.
Set aside 8 to 12 raspberries (decoration of verrines).
In your food processor, blend raspberry to make a coulis.
Add 4 to 5 basil leaves and pulse 2 to 3 times.
Then, add the VegNature, icing sugar, agave or maple syrup, vanilla essence, Coco Whip and mix until the mixture is smooth & creamy.
Taste and add icing sugar, agave or maple syrup, to taste.
Place the mixture in a piping bag and fill the verrines.
Garnish each verrine with fresh raspberries and basil leaf.
Refrigerate the verrines at least 2 hours before serving.