Vegan Blackeye Pea Cheesecake
A savory vegan cheesecake made with black-eyed peas, cashews, and nutritional yeast, baked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black-eyed Peas | 250 | Grams |
| Raw Cashews | 200 | Grams |
| Nutritional Yeast | 50 | Grams |
| Lemon Juice | 3 | Tbsp |
| Coconut Cream | 200 | Milliliters |
| Olive Oil | 2 | Tbsp |
| Garlic | 2 | Clove |
| Onion Powder | 1 | Tsp |
| Smoked Paprika | 1 | Tsp |
| Sea Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Breadcrumbs | 100 | Grams |
| Dried Herbs | 1 | Tbsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a food processor, blend the cooked black-eyed peas and soaked cashews until smooth.
- Add nutritional yeast, lemon juice, coconut cream, olive oil, minced garlic, onion powder, smoked paprika, sea salt, and black pepper to the processor. Blend until creamy.
- In a mixing bowl, combine breadcrumbs and dried herbs. Press the mixture into the bottom of a greased springform pan to form the crust.
- Pour the blended mixture over the crust and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes or until the top is golden and firm.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before serving.
Prep
- Soak raw cashews in water overnight.
- Cook black-eyed peas until tender, then drain.
Kitchen equipment
Food ProcessorSpringform Pan