Vegan Carrot Cheesecake

Get a slice of this Vegan Carrot Cheesecake! It’s the best of both worlds!

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  • Base
  • 180 g LSA (1 cup)
  • 40 g desiccated coconut (½ cup)
  • 55 g vegan Margarine, melted (¼ cup)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Filling
  • 300 g silken tofu
  • 150 g cashews (1 cup)
  • 60 g coconut cream (¼ cup)
  • 90 g Natvia (½ cup)
  • 1 teaspoon vanilla essence
  • juice of 1 lemon
  • 25 g grated carrot (½ cup)
  • Topping
  • Coconut cream, firm
  • 1 tablespoon Natvia
  • 1 tablespoon lemon juice
  • Desiccated coconut
  • Walnuts
  • Grated carrot


  1. Preheat oven to 180C
  2. Combine the cashews with hot water and set aside for 1 hour. Drain and wash. Drain the tofu of water and set aside.
  3. To make the base combine all the ingredients in a bowl and stir to combine. Line your loose-bottomed cheesecake tin and press in the base. Bake for 15 minutes. Remove from the oven and set aside to cool
  4. Reduce oven to 160C
  5. Combine the tofu, cashews, Natvia, coconut cream, vanilla and lemon juice and ¾ of the grated carrot in a food processor and process until smooth. Add the remaining carrot and the cinnamon. Pulse briefly. Pour a top the cheesecake base. Knock on the bench top to remove bubbles and then bake for 40 minutes, until the top is firm and the middle does not wobble.
  6. Turn off the oven and leave the cake in the oven for 1 hour with the door open, until cooled. Place in the refrigerator for at least 2 hours.
  7. Whip together the coconut cream, Natvia and lemon juice and spread a top the cheesecake, Sprinkle with the toppings
  8. Slice with a hot knife and serve.



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