After testing different vegan recipes, we create absolutely delicious vegan no – bake cheesecake without agar or any stabilizers.
The creamy coconut which is perfectly go with cashews and crunchy biscuit base. Mmm, it was so tasty.
Also, it is great that you can use almost any kind of toppings to decorate it, instead of berries, like we do. For example, the nice option will be vegan caramel or chocolate syrup, chopped chocolate, nuts, sprinkles and whatever you want. Be creative and try new things.
There are only two steps which you necessarily need to do before you’re even start to make cheesecake.
First, it is to put cans with coconut cream and milk into fridge. Keep them about 2 to 3 days. That will help you easily scrape the creamy part without liquid.
And, the second one. Soak cashews into water overnight. They will become soft and tender, and we can simply blend them with the remaining ingredients.