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  • Savoury vegan cheesecake with crunchy vegetables (no-bake)

Savoury vegan cheesecake with crunchy vegetables (no-bake)!

Recipe Markal en cuisine  
  • Preparation 20 Minutes
  • Number of portions 4 people
  • Difficulty Easy

Preparation

Step 1

The day before, mix the soy yogurt, salt and finely chopped chives.

Step 2

Pour into a cheesecloth and place in a colander. Leave to drain for at least 24 hours.

Step 3

The next day, pour the kasha, nuts, millet, olives and softened coconut oil into a blender. Pulse several times to obtain a slightly sticky mixture resembling sand.

Step 4

Line 4 ramekins or use a hinged mould of 18 cm maximum.

Step 5

Press the raw cereal mixture into the bottom and leave to set for 1 hour in the refrigerator.

Step 6

Prepare the vegetables as indicated in the ingredients. Mix the vegan cream cheese with the radishes and carrots. Pour over the cereal base. Flatten the mixture nicely. Keep in the fridge for about 2 hours.

Step 7

Remove from mould and serve chilled with fresh chives or a tomato coulis.

Il n'y pas encore d'avis sur cette recette.
Suggestions: You can substitute with any type of seasonal vegetable such as raw courgette and diced sweet pepper in summer or mushrooms in autumn. For quicker setting, you can put the cheesecake in the freezer for 40 minutes and take it out 10 minutes before serving.
Walnuts contain essential fatty acids, including Omega 3, which have been shown to be beneficial for proper cardiovascular function. Since this fatty acid cannot withstand heat, this no-bake recipe allows for optimal preservation.