Vegan Vanilla Cheesecake (No Cashews)
User Reviews
5.0
21 reviews
Excellent
Vegan Vanilla Cheesecake (No Cashews)
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Dairy-free vanilla vegan cheesecake made without cashews!
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Ingredients
For the base:
- 300 g digestive biscuits
- 100 g vegan margarine
For the filling:
- 400 g Violife cream cheese*
- 80 g icing sugar
- 1 Teaspoon vanilla extract
- 180 ml Vegan double cream (I used Elmlea plant. Readers have also reported success with Oatly.)
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Instructions
For the base:
For the filling:
Notes
- I highly recommend using Violife cream cheese for best results. Other brands tend to have a stronger flavour and runnier texture.
- Store in an airtight container in the fridge for up to 5 days.
- *I highly recommend using Violife cream cheese for best results. Other brands tend to have a stronger flavour and runnier texture.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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