Vegan Berry Cheesecake
Vegan Berry Cheesecake
Baked vegan cheesecake with a creamy tart filling and juicy raspberries. This baked cheesecake has the creaminess of a regular cheesecake and, with the right flavorings, is simply delicious!
Simple, quick, practical, and gluten-free!
I used soy yogurt for this vegan cheesecake, and I topped it with raspberries. The recipe is pretty easy, and you don’t need any fancy ingredients. Soybeans are high in protein, so that is a plus if you want some extra macros in your slice of cake. Honestly, a slice of this goodie keeps me full for quite some time, so I sometimes even eat it as a snack. Guilty as charged!
This cheesecake can be kept in the fridge for up to a week. It is best to keep it covered to avoid it from drying out.
Vegan Berry Cheesecake
Creamy, decadent vegan cheesecake made with a date-walnut crust and soy-yogurt filling for the ultimate tangy-sweet treat. Just few ingredients needed for this beautiful and delicious vegan and gluten-free cheesecake.
Equipment
- 1 24cm baking pan
Ingredients
For the base
- 200 g walnuts
- 200 g dates or raisins
- 1 Tsp coconut oil
For the filling
- 1 kg soy yoghurt
- 80 g cornstarch
- 50 g brown sugar
- 1/2 piece fresh vanilla bean seed or 1 tsp pure vanilla extract
- 1 Tbsp fresh lemon juice
- 1/2 tsp turmeric powder
For the topping
- 150 g raspberries or blueberries
Instructions
- Preheat the oven to 180 °C.
- Combine the base ingredients in a food processor und blend until dough consistency. Rub the pan with coconut oil all over the bottom and sides of the pan. Press the dough into the bottom and up the sides. Use a spoon to make an even base.
- In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined. Add some of the raspberries into the batter. Pour in the filling and top with the remaining raspberries. Bake for about 1 hour.
- Let it cool down for an hour then place it in the fridge for at least 4 hours.
For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.
Spaetzle Recipe the easy Vegan Way
Spaetzle recipe the vegan way
Have you tried spaetzle before? No? Then prepare yourself for an amazing treat. This easy homemade spaetzle recipe is the only one you’ll ever need and is a great alternative to rice, noodles, or potatoes. It can be made in advance, which makes preparing a meal for the whole family less stressful.
Spaetzle is the German version of Mac & Cheese! It was originally made with home-made German egg noodles and Emmental cheese. This plant-based version doesn’t need an egg (instead I use my secret ingredient kala namak salt) and you can use vegan emmetal cheese made with cashew milk! Head to this page if you are curious to learn how to make vegan cheese from scratch! You’ll be surprised at how easy it is to make vegan cheese while maintaining its authenticity. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day.
Vegan Spaetzle Recipe
Ingredients
- 210 g spelt flour
- 40 g chickpea flour
- 240 g water
For the cheese spaetzle
- 1 Tbsp vegan butter or oil
- 1 medium size onion sliced
- 250 g spaetzle
- 30 g dried tomatoes soaked in water overnight
- 150 g plant-based milk I used coconut milk
- 80 g vegan emmental cheese grated
- 50 g vegan chashewrella cheese
- 1 tsp kala namak salt optional, you can also use sea salt
Instructions
- Place the flour in a bowl and add the water. Use a wooden spoon to stir the batter until smooth. The batter should be wet, so it can drip through. Set aside for 30min.
- In a large pot pour about 2l water and bring to a boil. Turn down the heat to simmer.
- Place your spaetzle maker on top of the pot and pour about half of the batter into the sliding box. Slide it carefully and slowly from side to side so that the spaetzle will drop into the simmering water. Repeat with the remaining batter.
- After one or two minutes the dumplings will float to the top and you can transfer them to a colander.
To make the cheese spaetzle
- In a pan add the butter and onion and cook until translucent.
- Add the dried tomatoes and spaetzle and toss to combine. Season with kala namak salt.
- Add the milk and drizzle your favorite cheese on top of the spaetzle. I used vegan emmental and cashewrella cheese. Cook and toss to combine until melted.
- Garnish with fresh herbs.
Notes
I think the cheese spaetzle is even tastier after a little cooling off since the cheese gets more tasty and stretchy.
Date Coconut Confection Recipe
Date Coconut Confection
This raw vegan date coconut confection highlights the sweet natural caramel flavor notes in dates and is the perfect nutrient-dense snack! Made with only two ingredients, coconut and dates, these coconut date confections are naturally sweet without any refined sugar. For a fun presentation, they can also be pressed into candy molds. It is one of our favorite snacks to have and friends and families love it. They will ask for more and won’t believe this confection is raw vegan.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add more variety. If you love this recipe you will love this Cranberry Peanut Confection. The combination of cranberry and peanut butter ugh it’s divine!
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks. If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Date and coconut confection
Equipment
- Food Processor
Ingredients
- 200 g shredded coconut
- 15-20 pieces medjool dates pitted
Instructions
- In a blender add the dates and blend until creamy in consistency.
- Now add the shredded coconut and blend until well cooperated.
- Form into confections and cover with more coconut.
How to make Zucchini Noodles aka Zoodles
Creamy Dreamy vegan Tuna with Zucchini Noodles and fresh Snow Flakes 
Zoodles are a wonderful pasta substitute made from your favorite garden vegetable. They are nutrient-dense with almost zero carbs—and look at how simple they are to create!
Zoodles are zucchini that have been spiralized, and can therefore be used in the same way as pasta. The possibilities are endless with zucchini noodles plus, zucchini noodles are a fun way to increase the number of vegetables we eat, especially for children. The spiral forms are quite popular with kids (and they also enjoy using the spiralizer to make zucchini noodles!).
Zoodles are typically prepared using a gadget called a “spiralizer,” and there are a host of kitchen gadgets out there designed to get the job done, transforming your zucchini into noodle form in no time. Spiralizers create long noodles allowing you to spin them onto your fork.
The best thing about eating zucchini noodles is that you don’t feel ultra heavy after eating them like you would when you eat pasta. You will feel full – but satisfied. These noodles are perfect for lunch or dinner on those warmer days. It is light and refreshing. If you like the sound of these noodles, you’ll love my Ramen Noodle Soup with Kelp Noodles!
Plus, zoodles also have a subtle taste that makes them easy to mix with just about anything-including Lentil Kofta! Zucchini noodles are low calorie, low carb, and high in fiber. These are incredibly delicious and work in recipes or just tossed in olive oil, garlic, and salt and pepper as comfort food.
Plus, I’ll even give you one of my favorite recipes to make with them so you can get started ASAP! Check out this Tagliatelle Pasta alla Cashew Carbonara to make the perfect, healthy, quick, family meal.
Black Bean Tempeh Soy-Free
You’ll love this Soy-Free Tempeh Recipe. It is worth the time and patience.
Tempeh originated from Indonesia, Java Island, which is one of the very few soy products not created from China. Traditionally tempeh is made with fermented soybeans and has a rich smoky and mushroomy flavor with a firm, nutty texture. Tempeh is famous among vegans and is used in dishes to replace meat because of its high protein content. Tempeh is an excellent way of adding more beautiful textures to your meals. It is packed with nutrients and contains natural antibiotics produced by the Rhizopus molds.
Instead of soybeans, I am using black beans in this Tempeh recipe. You could use any beans. It is a beautiful alternative to soy. The white beans provide a mild creamy flavor with an earthy, hearty taste perfect for salads or sautéed with your favorite vegetables.
The Tempeh starter culture can be sourced from different health shops depending on your location. All you need is patience for this recipe, and you will be greatly rewarded, I promise! It is way better than store-bought, GMO-free, and unpasteurized.
I hope this Tempeh recipe is helpful and it inspires you to create your version of Tempeh. For more fermented foods check out my favorite German Sauerkraut or my must-try Kimchi recipe.
Stay well and healthy.
White beans are used in this recipe video, but the method is the same.
Black Bean Tempeh Recipe
How to make tempeh from scratch with black beans instead of soybeans.
Ingredients
- 250 g black beans
- 1 tsp tempeh starter
- 2 zip locker bags
Instructions
- Soak the beans overnight (about 16hours). Drain and rinse with fresh water and dehull the beans by massaging them into the water until the hulls float up. Then pour them out and repeat. Dehull as many beans as possible. This step will be worth it as it will give you a really smooth and creamier consistency.
- Cook the beans in 400g of water for about 20min. It should be cooked but still crunchy. Once the tempeh is done you will be cooking it again, so you want to make sure that it doesn't turn too soft.
- Drain the water and let it completely cool down.
- Add the tempeh starter and mix until well cooperated.
- Place the beans in 2 plastic bags about 12cm x 20cm (5"x8"). Using a toothpick or a skewer poke holes through the bag with 2cm (1-inch) intervals. The beans should be layered about 2cm (1-inch) thick. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly. Leave the beans at a surrounding with a temperature between 25°- 30° (85-90 Fahrenheit) for 36 to 48 hours.
- After 24 hours, the white mycelium will start to cover the surface of the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows.
- After 24 to 48 hours, the tempeh should smell pleasantly nutty. The tempeh is done when the entire surface is covered with dense, white mycelium and is bound together firmly as a cake.
- Transfer the tempeh cakes to airtight bags or containers and store them in the refrigerator for up to 1 week.
- You could also make a bigger batch and freeze your tempeh for up to 3 months. Only make sure to steam your tempeh for 20min, let it cool down, wrap it in a container or plastic bag before placing it in the freezer.
Notes
Enjoy pan-fried with your favorite dip or in salads, curries, stews, pasta, and so many more dishes!
When you make tempeh at home, it is always possible that some bacteria will sneak in and contaminate the whole batch. This bacteria could grow during the fermentation process, therefore, I recommend processing your tempeh by cooking, steaming, baking, etc. before you consume it.
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