Raw Rainbow Cheesecake

This raw vegan cheesecake doesn’t contain refined sugars or oils. Yet, it has perfect consistency allowing you to cut the thinnest slices without causing the cake to fall apart. And it doesn’t even need freezing!

Raw Rainbow Cheesecake [Vegan]

Ingredients

• 3 1/2 ounces raw cashews, soaked
• 3 1/2 ounces raw buckwheat groats, soaked
• 1 teaspoon apple cider vinegar
• 2 tablespoons birch xylitol
• 1 ounce coconut manna
• 1 ounce unsweetened oat milk
• 1/2 tablespoon of grated lemon or orange peel (add later)
• 1 tablespoon baobab powder (add later)

Preparation

To Make the Cheesecake:

1. First, soak cashews and buckwheat overnight. Then, drain and rinse.
2. Next, put soaked cashews and buckwheat with the remaining all ingredients (except baobab powder) into blender or food processor and process until you have a smooth batter. You’ll need to help with a spoon. Alternatively, use beaker and immersion blender.
3. Finally, mix in baobab powder and grated lemon or orange peel. Should you have a very potent blender, it can do that job for you.
4. Then, line a cup or a small bowl with some plastic wrap or cheesecloth and scoop the mixture into the cup. Never use plastic in a glass jar as plastic sticks firmly to the glass and you won’t be able to get it out there later. Press the mixture down so it sits in the cup quite tightly. Cover the top with plastic wrap or use a lid and refrigerate overnight or at least 5 hours.
5. To serve, remove the wrap, place a fitting plate upside down on the bowl and flip. Remove the bowl and cheesecloth/plastic wrap.

How to Create Rainbow Effect for this Raw Vegan Cheesecake:

1. Start with choosing your colors:

• • Pink/red (beetroot powder, pink pitaya powder)
  • Blue/purple (blue matcha, blue spirulina, butterfly pea powder, acai powder, blueberry powder, blackcurrant powder)
  • Green (matcha, barley grass, wheat grass, spirulina)
  • Yellow (turmeric, Dunaliella salina powder)

1. Next, divide the batter into as many small portions as you need depending on the number of layers you want to create.
2. Then, add as much powder as needed to have the desired colour.
3. Finally, transfer the layers into your cake jar or small springform pan until your batter runs out.

For the recipe shown, the colors were created using turmeric powder, blue spirulina, butterfly pea powder, pink pitaya powder and regular spirulina

Notes

If you’re allergic to cashews, use almonds instead. However, you’d need to peel them after soaking if you want to keep the white colour. Should you not have an issue with conventional sweeteners, go ahead and sweeten the cake with maple syrup or agave syrup. Next, oat milk can be substituted with any plant milk. However, bear in mind that oat and rice milk are naturally sweet. If you choose nut milk, you might need to add a bit more sweetener as well. There really is no perfect substitution for baobab powder. Should you not be able to get hold of it, use any light coloured nut flour instead and add another tablespoon of apple cider vinegar for sour taste. Finally, meanwhile apple cider vinegar is great substitution for lemon juice; the same logic also applies vice versa. So, feel free to sub ACV with lemon juice, but use twice as much.

https://www.onegreenplanet.org/vegan-recipe/raw-rainbow-cheesecake-vegan/