The title really sounds like a such an oxymoron: cheesecakes are normally not vegan and if they happen to be, they either include lots of oil or cashews or sugar- all three of which are vegan, but they are not necessarily health-promoting ingredients. On my quest for a cheesecake so healthy that you can eat it for breakfast, I think I finally made a breakthrough. Even my extremely picky boyfriend who loathes my higher-in-fat vegan cheesecakes (I’m really not exaggerating) loves this one. It’s so healthy that you can eat if for breakfast- and I do.
About 1.5 cups rolled oats (quick work splendidly, too)
1/2 cup applesauce
90g cornstarch (3.2 oz)
ground vanilla to taste
500g soy yoghurt (18 oz)*
200g dates (7 oz)
3 tbsp lemon juice
- Make the crust by combining the oats and applesauce in a small bowl. Leave it on the counter to soak for about 10 minutes, then transfer the oats to a square silicon baking pan (ca. 5°). Use your hands to evenly distribute the oats in the pan. Bake for 5-10 minutes at 350°F (180°C).
- Blend all the other ingredients until smooth. Pour over prepared crust and bake for 30 minutes at 350°F.
- Let the cake cool completely and devour.
* Any other non-dairy yoghurt should work just fine, as well. Try flavored ones, as well!