Let’s make your own vegan cheesecake! It isn’t actually that hard. In the beginning I was hesitant at first because the cake needs to be in the freezer for 2 hours, but the preparation time isn’t that long. So if you’ve got all the ingredients and 20 spare minutes, go make that plant-based cheesecake. It is a no-bake cake, so you do not need an oven. Your guests will love this cake! The taste is not too sweet and the texture is smooth. It is also the ideal cake to make for your vegan baby shower or your vegan mothers blessing.
Can You Eat Vegan Cheesecake When Your’e Pregnant?
You can eat vegan cheesecake when you’re pregnant or if you want to become pregnant. Vegan cheesecake does not contain any dairy products at all and is therefore safe to eat when pregnant. Of course you should always be mindful for any mold if the vegan cheesecake is not freshly made, like any product. It is the ideal cake to make when you’re pregnant. ‘Traditional’ cheesecake is made with cream cheese and you should check if the cheese has been pasteurised. Vegan cheesecake is not made with any kind of dairy cheese and is safe to consume during pregnancy.
Is Vegan Cheesecake Healthy?
This cheesecake recipe does not contain any processed sugars. It is a handmade cake made of natural ingredients like pecan nuts, cashews, a little bit of coconut oil, dates and blueberries, the only ingredient processed is coconut milk. This recipe is a raw recipe which makes it even better as all nutrients remain contained. Every cake should be eaten in moderation of course, but this cheesecake is a guilt-free cake to consume pregnant or not pregnant. The recipe contains dates which are very smart to eat during your pregnancy due to its fibre content and its nutrients like potassium, folate and iron. At the end of your pregnancy it is even recommended to eat 6-4 dates a day as research has found it beneficial during labour. It softens the woman’s cervix and it lessens the need for oxytocin. Say no more!
Can You Store a Vegan Cheesecake in a Freezer?
You can store vegan cheesecake in the freezer for up to 3 months in an airtight container. Be mindful that the quality of the cake lessens the longer it stays in the freezer. If stored in the freezer make sure you add the blueberries (or raspberries) just before serving so the fruit keeps its texture (and it looks freshly made). You can put the whole cake in the freezer or pre-cut the pieces and then store it. Ideally take the cake out of the freezer 30 minutes before serving. Follow the recipe below to enjoy this delicious vegan cheesecake.
Raw Vegan Cashew Cheesecake for Pregnancy
Equipment
- Round cake pan 8-10 inch (20-24 cm)
- Food processor or blender (you don't need a high-speed blender)
Ingredients
- 2 cups blueberries or raspberries (250 gram)
- 2 cups cashews (300 gram)
- 1 ½ cup canned coconut milk (without the water) (350 gram)
- 1 cup pecans (150 gram)
- 4 medjool dates (or 1 cup / 150 g)
- 4 tbsp coconut oil
- 3 tbsp maple syrup
- 1 lemon (grated lemon zest)
- 1 tbsp pure vanilla extract (16 ml)
- dash (Himalaya) salt
Instructions
- Soak all cashews.
- Thaw chosen fruit (skip if you use fresh fruit).
- Melt coconut oil.
- Put dates, pecans, vanilla extract, salt and 2 tbsp coconut oil in food processor and blitz until smooth consistence appears.
- Put pecan-mixture in a round cake pan (8-10 inch / 20-24 cm) and press firmly.
- Grate the zest of the lemon.
- Rinse food processor and blitz cashews, coconut milk, lemon zest, maple syrup and 2 tbsp coconut oil until smooth.
- Add juice of thawed fruit and blitz together with cashew mixture to make mixture colourful. Alternatively you can blend a handful of blueberries with the cashew mixture to make it colourful.
- Spread the cashew-mixture over the pecan-mixture.
- Put cake pan in the freezer for 2 hours.
- Remove cake pan from the freezer and divide chosen fruit over the cake.
- Decorate or enjoy directly.
Notes
- Store in refrigerator for 5 days in an airtight container.
- Store in freezer for up to 3 months, add fruit just before you serve the cheesecake so the fruit doesn’t loose its texture.
Grocery List
- 2 cups blueberries or raspberries (250 gram)
- 2 cups cashews (300 gram)
- 1 ½ cup canned coconut milk (without the water) (350 gram)
- 1 cup pecans (150 gram)
- 4 medjool dates (or 1 cup / 150 g)
- 4 tbsp coconut oil
- 3 tbsp maple syrup
- 1 lemon (grated lemon zest)
- 1 tbsp pure vanilla extract (16 ml)
- dash (Himalaya) salt