VEGAN CHEESECAKE

INGREDIENTS (15cm mold): For the cream: - 150g hydrated cashew nuts (soaked overnight or in boiling water 20 min). - 300g tofu - 100g dates - 15g cornstarch - 1 and a half tablespoon of nutritional yeast - 200ml almond milk - half teaspoon vanilla essence - 1 tablespoon EVOO or extra virgin coconut oil - a pinch of salt - juice of half a lemon For the base: - 60g oat flour - 40g oat flakes - 35g dates - 20g EVOO For the topping: - 150g raspberries - 50g of dates - 40ml water

We start by making the base, which consists of hydrating the dates, crushing them and mixing them with the rest of the ingredients.

Place the resulting dough in the mold on baking paper and reserve in the freezer until you finish preparing the cream.

For the cream, drain the cashew nuts and blend all the ingredients.

Preheat the oven to 180°.

Pour the cream into the mold and bake without air for 45 to 50min.

Let it rest at room temperature and then put it in the refrigerator (do not unmold it for a few hours).

To prepare the topping, cook the raspberries with the dates and water over medium heat. When it begins to thicken, remove from the heat and mash.