Vegan Salted Pimento Cheesecake
Votes: 1
Time: 4 hours 25 minutes
Complexity: easily
Servings: 5
Complexity: easily
Servings: 5
Nutritional value per serving:
Calories 262, total fat 22 G., saturated fats 6 G., proteins 7 G., carbohydrates 14 G., fiber 4 G., cholesterol 0 mg, sodium 160 mg, sugar 3 G.
Calories 262, total fat 22 G., saturated fats 6 G., proteins 7 G., carbohydrates 14 G., fiber 4 G., cholesterol 0 mg, sodium 160 mg, sugar 3 G.
This cheesecake only looks like a dessert. It's actually a savory vegan appetizer perfect for a party. The cheesecake's base is a crumbly nutty crust, and the filling is a classic combination of cheese and pimento pepper—vegan, of course. Serve the cheesecake with crackers around it for spreading.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups raw pecans, chopped and sifted
- 1 tbsp. oat flour
- 1 tbsp refined coconut oil, melted
- 220 g vegan cream cheese
- 0.5 cup raw cashews, soak overnight, then drain
- 1 tbsp nutritional yeast*
- 1 teaspoon vegan Worcestershire sauce
- 4-5 drops of hot sauce
- Juice of half a lemon (about 1 tbsp)
- 6 tablespoons canned pimento peppers, chopped
- Vegan crackers, for serving
- Special equipment: springform pan with a diameter of 10 cm.
We recommend
Recipes with similar ingredients: pecans, cashew nuts, oat flour, pimento pepper, lemon juice
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat to 350°F (175°C). Spray the bottom of a 4-inch springform pan with cooking spray. In a medium bowl, combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt, and a pinch of freshly ground black pepper to moisten the dry ingredients. Pour the mixture into the pan and press it into an even layer. Bake until golden brown, about 10 minutes. Cool on a wire rack.
- In the bowl of a food processor, combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire sauce, hot sauce, lemon juice, 2 tablespoons pimento flakes, 1 teaspoon salt, and a pinch of freshly ground black pepper. Process until smooth, stopping to scrape down the sides of the bowl as needed, 3-5 minutes.
- Spread the filling over the crust in the pan and tap the pan on the counter to release any air bubbles. Refrigerate for at least 4 hours or overnight.
- Remove the ring from the pan. Garnish the cheesecake with the remaining pimento pepper. Slice and serve with crackers.Note *
Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.
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