Dreamy Vegan Rhubarb Cheesecake Recipe
Vegan Rhubarb Cheesecake recipe
By Patricia Romero from Heal Collective
Our vegan cheesecake is made of dates and walnuts for the base, and soaked cashews, coconut cream and yoghurt, lemon zest and vanilla for the filling. Here it is topped with forced rhubarb, providing a tangy twist to a creamy and wholesome base.
March and April are Rhubarb season and in terms of food, there’s nothing better than the bright pink rhubarb colour. In the UK, forced rhubarb is grown in early spring whereas field rhubarb only comes into season in late spring. On top of being delicious, rhubarb is also full of nutritious properties: carbohydrates, fibre, potassium and Vitamin C. People like to cook them in many ways like fruit crumbles, cakes, compotes or curds.
Total Time: 1 hour
For the base:
200g pitted dates
1 tbsp water
For the cream:
400g soaked cashews
160g coconut cream
Juice of 1 lemon
Zest of 1 lemon
4 tbsp of date syrup
6 tbsp of coconut yogurt
1 tsp of vanilla
For the garnish:
200g fresh rhubarb
1/2 juice and zest of a lemon
Handful of pistachios
Start with soaking cashews for at least an hour in hot water. For the base mix the walnuts, dates, and water in a food processor. Line a baking tin with some baking paper. Make sure that the baking paper also covers the sides. Press your base in the tin and put it aside.
For the cream, rinse your soaked cashews and mix with the rest of the ingredients in a strong food processor. Mix until it gets nice and creamy. Add more syrup if needed.
Pour your cream in the tin on the base, using a spoon or a knife to spread it out. The cream should be thick so there is no need to set the cake in the freezer, as it will easily set in the fridge. Let is set as you prepare your rhubarb.
Turn on the oven at 170°C. Wash and slice the rhubarb into short sticks (about four fingers long), cutting the stem diagonally. In a bowl, mix the cut rhubarb with the lemon juice and syrup. Lay out in a baking tray lined with greaseproof paper. Bake in the oven for 10-15 minutes (they become soft very easily). Take out of the oven and leave them to cool down. Set aside.
Take out the cheesecake from the fridge, carefully removing it from the tin and laying the rhubarb over the top. Put it back in the fridge to firm up before serving.
Crush the pistachios and sprinkle them onto the cheesecake along with the lemon zest as a final touch.