2.7K Views 10 years ago

Cauliflower Tahini Cheesecake
[Vegan, Gluten-Free, Grain-Free]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

Order with Instacart Download Our App

Vegan cauliflower tahini cheesecake [vegan, gluten-free, grain-free] on a white plate

Discover more recipes with these ingredients

Cauliflower Tahini Cheesecake [Vegan]

320

Dairy Free

This frozen cheesecake is quite unconventional. The filling is made with steamed cauliflower florets, tahini, sunflower seed paste, and is given a sweet flavor from cacao powder, coconut cream, xylitol, and ground vanilla. Since this dessert isn't made with cashews (as many other vegan cheesecakes are) it's not as high... Read More

Ingredients You Need for Cauliflower Tahini Cheesecake [Vegan, Gluten-Free, Grain-Free]

For the Crust:

1/2 cup walnuts
1/3 cup hazelnuts
4 soft Medjool dates
A pinch of Himalayan salt

For the Filling:

3 cups steamed cauliflower florets
1/2 cup tahini
1/4 cup sunflower seed paste
3 tablespoons lemon juice
1 teaspoon ground vanilla
1/3 cup, plus 2 tablespoons coconut cream
2 tablespoons carob powder
1 tablespoon raw cacao powder
3 tablespoons xylitol
A pinch of Himalayan salt
A handful of Aronia berries or wild blueberries, plus more for decorating

Order with Instacart Download Our App

How to Prepare Cauliflower Tahini Cheesecake [Vegan, Gluten-Free, Grain-Free]

Steam cauliflower florets for about 5-7 minutes. Be careful not to overcook them to avoid unpleasant flavor.
Process walnuts, hazelnuts, and salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed. Firmly press crust into the bottom of a six-inch cake tin. Put the cake tin in the freezer.
Combine the filling ingredients, except the carob and cacao, and blend until smooth. Scoop out 1/3 cup of the mixture for aronia swirls.
Now add carob and cacao to filling and blend until well incorporated.
Using immerse blender combine a handful of aronia berries with the 1/3 cup of light filling.
Pour the cacao-carob filling onto cold crust and add the aronia filling on top (as you like). Shake the tin a bit to smooth it out and using a sushi stick create your swirls.
Put the cake into freezer for 4-6 hours.
Garnish with some more berries and/or chocolate and cacao nibs.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!