VEGAN MATCHA CHEESECAKE
Creamy Matcha Cheesecake on a Vegan shortbread base.
SERVES : 8-10
Ingredients
Shortbread Base:
- 1/4 cup Vegan Butter
- 1/8 teaspoon Pink Salt
- 2 tablespoons Sugar
- 1/4 teaspoon Vanilla Extract
- 1/2 cup Plain Flour
Matcha Cheesecake Topping:
- 1 7oz container Vegan Cream Cheese
- 1 cup Raw Cashews (soaked overnight in water and then drained)
- 1/3 cup Agave Nectar
- 1/3 cup Melted Coconut Oil
- 1/2 cup Almond/Soy Milk
- 1/8 teaspoon Pink Salt
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Matcha Green Tea Powder (I used 2, but it depends on how strong you want your cake to be)
- Raspberries and extra Matcha, to serve
Instructions
For full instructions you can go to crazyvegankitchen.com.
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