The Vegan Food Blog

Such a simple vegan cheesecake recipe that still tastes amazing. The base is made out of almonds and dates, and the filling of blended cashews, coconut butter, oranges and agave to give it a bit more sweetness. The recipe does use essential oil flavouring as an extra kicker, but the filling is just as divine without. Refrigeration time for everything to set is about 4 hours, so make sure you prepare everything well in advance if you intend on eating it the same night!