Vegan no-bake gingerbread cheesecake - The Jewish Chronicle
Smooth, creamy and a crunchy ginger base, this plant-based treat is every bit as good as a dairy version
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Ingredients
- 95g dairy-free butter/margarine, melted, plus extra for greasing
- 300g (about 30) vegan ginger biscuits
- 250g cashew nuts, soaked in water for at least 4 hours or overnight to make them soft, creamy and easy to blend
- 300g coconut cream (from a can of chilled coconut milk)
- 300g dairy-free cream cheese
- 100g (about 10) vegan ginger biscuits
- 1 ½ tsp vanilla extract
- Dairy-free whipped cream, to decorate (optional)
- Vegan ginger biscuit crumbs, to decorate (optional)
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