LAY HO MA everyone! You're definitely in for a real treat. If you love cheesecake as much as me, you must make this vegan cake recipe. This is the easiest, tastiest, and most beautiful vegan matcha cheesecake recipe. Join me in this episode and learn how to make vegan cheesecake - no bake, raw, and super easy. Let's begin!

Ingredients:

CRUST INGREDIENTS:
1 cup almonds
10 pitted medjool dates
1 cup dried coconut
generous pinch pink salt

FILLING INGREDIENTS:
3 cups cashews (soak overnight if not using high-powered blender)
1 cup water
1 cup maple syrup
1/2 cup melted coconut oil
1/4 cup lemon juice
1 tsp vanilla extract
generous pinch of pink salt

MATCHA SWIRL:
2 tsp matcha powder
2 tbsp hot water
2 tbsp cheesecake mixture (from the filling)

Directions:
1. Blend the crust ingredients together (pulse the blender to get it going, then blend on medium high until it becomes a crumble)
2. Use the bottom of a 9" springform pan to create an outline through parchment paper with a knife
3. Lock the bottom and parchment paper back into the pan
4. Pour the crumble into the pan, and press with a spoon to form the crust
5. Transfer to the freezer for 30-45min
6. Blend the filling ingredients in a clean blender on high until emulsified (soak the cashews overnight if you don't have a high-powered blender)
7. Set aside a couple tbsp of the cake mixture
8. Pour the cake mixture over the crust, and smooth out the mixture with a spoon
9. Sift 2 tbsp of matcha powder into a matcha bowl. Add 2 tbsp hot water, and whisk until frothy
10. Pour the matcha into the cake mixture that was set aside. Whisk together until combined
11. Place some drops of matcha onto the cake, then use a skewer to swirl the matcha to create a beautiful design
12. Transfer the cake to the freezer for 6-8 hours or overnight
13. Transfer the cake to the fridge a few hours before serving


If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.


ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
[ Ссылка ]

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography

You are watching:
[ Ссылка ]

свернуть