Fluffy, marshmallow-like toasted meringue atop this decadent cheesecake in a candy, brown sugar graham cracker crust makes for one really present stopping dessert. This recipe from the Little Pine cookbook appears to be like tremendous fancy, however depends on pantry staple substances.
What you want:
For the Gluten-Free Graham Cracker Crust:
1½ cups gluten-free flour
½ cup plus 2 tablespoons packed mild brown sugar
1 teaspoon salt
¾ teaspoon baking soda
¼ cup vegan butter, cubed and chilled
¼ cup plus 2 tablespoons vegan butter, melted
¼ cup agave nectar
3 tablespoons unsweetened soy milk
¼ teaspoon vanilla extract
Nonstick cooking spray
2 tablespoons granulated sugar
For the Fudge Sauce:
½ cup coconut cream
½ cup sugar
½ cup unsweetened cocoa powder
½ teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup vegan butter
For the cheesecake:
2 cups Gluten-Free Graham Cracker Crust Combine
2½ cups cashews, soaked in a single day, and drained
1 cup maple syrup
2½ teaspoons vanilla extract, divided
1 teaspoon salt
1¼ cups unsweetened cocoa powder
2 tablespoons plus 2 teaspoons lemon juice
¾ cup water
¾ cup refined coconut oil, melted
½ cup chopped pecans
¾ cup aquafaba
¾ cup sugar
¹⁄8 teaspoon xanthan gum
1 cup Fudge Sauce (recipe above)
What you do:
- For the crust, in bowl of a stand mixer fitted with paddle attachment, mix flour, brown sugar, salt, and baking soda and blend on low velocity. With mixer working on low, slowly add chilled butter and blend till combination is mealy. Add agave, soy milk, and vanilla and blend till all substances are integrated. Form dough right into a disc, wrap tightly in plastic wrap, and refrigerate at the least 2 hours.
- Preheat oven to 325 levels. Flippantly spray two items of parchment paper with cooking spray. Unwrap dough and roll out between parchment paper into an excellent layer, about ⅛-inch thick. Take away prime sheet of parchment and switch rolled-out dough on backside sheet to a 9 × 13-inch baking sheet. Bake about 20 minutes, till graham cracker is darkish brown and agency. Take away from oven and let cool fully.
- Right into a meals processor, switch cooled graham cracker and pulse into crumbs. Pour graham cracker crumbs right into a medium bowl. Add sugar and melted butter and stir till totally integrated.
- For the fudge sauce, in a medium pot over medium warmth, mix coconut cream and sugar, stirring, till sugar has dissolved. Add cocoa powder, vanilla, and salt, and stir till mixed. Whereas stirring slowly, add butter, 1 tablespoon at a time, till fully melted. Take away from warmth.
- For the cheesecake, preheat oven to 350 dgerees. Flippantly oil a 9-inch springform pan. Press graham cracker crust combine into an excellent layer over backside of ready pan. Bake 12 minutes. Take away from oven and let cool fully.
- Right into a high-speed blender, mix cashews, maple syrup, 2 teaspoons of vanilla, salt, cocoa powder, lemon juice, water, and coconut oil. Mix on excessive velocity about 5 minutes, till very easy. Gently fold pecans into combination and pour over ready crust. Refrigerate at the least 8 hours to set fully.
- In bowl of a stand mixer fitted with whisk attachment, mix aquafaba, sugar, xanthan gum, and remaining vanilla and whip on medium-high velocity till mild and fluffy.
- To serve, take away springform pan ring from round cheesecake. High with meringue and, utilizing a kitchen torch, toast till golden brown. Serve slices topped with a drizzle of fudge sauce.
For extra plant-based recipes like this, learn:
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