Baked vegan cheesecake with raspberries & clementine - Good Food Middle East
Enjoy a baked cheesecake made with cashews for a vegan take on a classic dessert. With clementines, raspberries and pistachios, it’s perfect for Christmas
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Ingredients
- 100g unsalted cashews
- 175g coconut cream
- 150g vegan soft cheese
- 1 tbsp cornflour
- 2 tsp vanilla bean paste
- 70ml maple syrup
- 50g coconut oil, melted
- ½ lemon, juiced
- 200g raspberries
- 2 tbsp caster sugar
- 50g shelled pistachios, roughly chopped
- 50g candied clementine peel
- 200g porridge oats
- 75g caster sugar
- 4 tbsp coconut oil, melted
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