Basque Cheesecake
- Prep time 5 mins
- Cook time 70 mins
- Servings 8
Ingredients
- 60g raw cashews
- 140g raw almonds
- ¼ cup So Good Unsweetened Almond milk
- 2 tbs nutritional yeast
- 8 tbs lemon juice
- 200g silken tofu
- ½ cup coconut sugar
- ½ cup aquafaba
- 2 tsp agar-agar powder
- ¼ tsp salt
Method
- Soak your almond and cashews for 8 hours or overnight.
- Pre-heat oven to 170°C
- Strain and rinse the soaked nuts and place into a blender.
- Add in all the other ingredients except the lemon juice into the blender.
- Blend until smooth, then add in the lemon juice and blend again.
- Place some parchment or baking paper into a 7” round pan.
- Pour in your blended batter into the pan.
- Place in the oven and bake for 55 minutes at 170°C then for 15 minutes at 200°C to brown the top.
- Remove from the oven and let cool.
- Serve and enjoy!
Nutritional information
-
Per Serve
-
Energy (kJ)961
-
(Cal)230
-
Protein (g)10
-
Fat (g)14
-
Saturated Fat (g)2
-
Carbohydrate (g)22
-
Sugars (g)14
-
Dietary Fibre (g)5
-
Sodium (mg)155
-
Potassium (mg)269
-
Calcium (mg)156
-
Iron (mg)2
