For this cheesecake recipe I got inspired by mango lassi: a popular drink in the Indian subcontinent, made of yogurt, mango pulp and often flavoured with a pinch of turmeric.
The mangoes and limes add a fresh, light and fruity contrast to the more heavy cashew paste, coconut oil and avocado flesh.
This cake is very rich. It definitely is powerfood. Full of good fats and vitamins. Think of all the omega-3 fats and kalium in the avocados, the magnesium and fosfor in the cashewnuts, and the vitamin c in the limes. Not to mention all the good qualities of kurkuma, for example it’s anti-inflammatory action.
No, let’s be honest: it’s a calorie bomb. But a healthy one. Or, let’s say, sometimes you need an excuse to treat yourself.
How to ‘veganise’ cheesecake? I use a combination of cashew paste and avocados as a replacement of the ‘traditional cheese’. If you are not as lethargic as I am, you can try to ferment the cashewnut paste. After the fermentation the paste will taste more savoury, like real cheese. At the same time the paste will be easier to digest. A recipe for fermenting cashew nut paste you can read on yourveganmom.com, or on fermentationpodcast.com.
The chia seeds and agar agar provide more stability to the relatively soft filling. It’s also important to keep the cake cool, because it has the tendency to get soft in high room temperatures. You can either keep the cake in the fridge or in the freezer. When you choose the last option it takes about 30 minutes to defrost.
The topping with the agar agar is optional, but adds that extra ‘wow factor’.
Vegan Mango Lassi Cheesecake Recipe
Preparation time: 45 minutes
Total Time: 1 hour and 45 minutes
About 12 portions
1 pie form, about 9 inch
450 g dates, soaked for 30 minutes in water.
150 g walnuts
150 g oatmeal
150 g grated coconut
pinch of sea salt
4 limes. Keep the grated skin aside for the topping.
2 ripe mangoes
2 ripe avocados
200 g and 1 tbsp Coconut oil
250 g Agave syrup
150 g raw cashewnuts, soaked at least for four hours
2 tbsp chia seed
1 vanilla bean
1 tsp agar agar
pinch of salt
50 ml lemon juice (juize from 1 lemon)
Grated skin from the limes
50 g sugar
1 tsp agar agar
2 tbsp pistachio nuts, coarsely chopped
a pinch kurkuma
Add dates and walnuts in the food processor and blend until they are coarsely chopped. Add oatmeal and grated coconut and blend a few seconds. The ingredients should form a sticky dough. Spread evenly on the bottom of a greased pie form and press with wet fingers. You can also use a palette knife or the bottom of a cup. Put the form with crust in the fridge for at least 30 minutes to set.
Grind cashewnuts in the food processor until it’s a smooth paste. Put aside. Grate the limes and squeeze the lime juice out. Split and seed the vanilla bean. Add the flesh of the mangoes and avocados, lime juice, coconut oil (200 g), agave syrup, chia seeds, sea salt in the food processor and blend until it’s a smooth consistency. Add the cashew paste and blend again for a few seconds. Taste. Maybe add more lime juice, agave syrup or salt if necessary.
Heat 1 tbsp coconut oil, 1 tsp agar agar and a little bit of water in a pan until the liquid is almost cooking. Wait about a minute or so. Then add to the filling and mix well. Spread over the crust in de pie form. Cover with plastic wrap and freeze about 4 hours.
Heat water, lemonjuice, kurkuma and agar agar until the liquid is almost cooking. Wait for about one minute. Then pour out over the cake. Sprinkle the grated lime and pistache nuts. You can also add some pomegranate pits if you like. Put the cheesecake in the fridge for another 30 minutes and allow the agar agar to set. Now the cheesecake is ready to serve! Just before serving put the mint leaves on top. After serving keep the cake cool in the refrigerator or in the freezer. Warm temperatures can make the filling soft and runny.