Hello, spring! And Hello you gorgeous vegan Cheesecake with Rhubarb Swirls. One of my favourite spring veggies is rhubarb. Rhubarb all day, every day. Ok, add green asparagus to my spring fave list too. Rhubarb is especially delicious in a sweet cheesecake, where its slight sourness pairs well with the silken tofu and lovely crumbly pastry. Yes, silken tofu. You read that right!
I see so many vegan cheesecake recipes that call for soaked cashews, like a ton of soaked cashews. And that’s a big problem. Cashews are not nuts but seeds. In order to break the cashew out of their shell, most workers use their bare hands. This is problematic because the liquid between the seed and the shell is causing burns. Imaging picking cashews en masse and having your hands burned every bloody time? Read more about cashew farming on guardian.com. I created a recipe that uses silken tofu and soy yoghurt, that is just as good (I dare say even better) than any recipe that calls for cashews and no need to prepare it the night before! Double win. Scroll down to get your hands on my recipe for a vegan cheesecake with melted rhubarb core.
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This recipe for a vegan Cheesecake with Rhubarb Swirls is:
- Plant-based, vegan (no dairy, no eggs)
- Nut-free (only contains almond butter)
- Made with silken tofu
- Sweetened with maple syrup and birch sugar
My quintessential spring vegetable is rhubarb. The light sourness of rhubarb pairs wonderful with a sweet cheesecake cake. My vegan cheesecake with rhubarb swirls is a true seasonal showstopper. A healthy take on the traditional cheesecake made with silken tofu and birch sugar.
- 250 g rhubarb
- 2 tbsp. orange juice
- 1 tbsp. beet juice (this adds some colour to the rhubarb. If you don't have any beet juice around, add one more spoon of orange juice.) You could also 3-4 strawberries
- 3 tbsp. maple syrup
- 0.5 tsp. vanilla essence
- 1.5 tbsp. agar agar
- 125 g gluten-free oats
- 120 g rice flour
- 100 g buckwheat
- 30 g chickpea flour
- 1 pinch of salt
- 60 g birch sugar
- 120 g almond butter
- 150 g unsweetened apple sauce
- 60 ml oat milk
- 800 g silken tofu
- 150 g soy yoghurt
- 1 tsp. vanilla essence
- 80 g birch sugar
- 3 tbsp. kuzu
Slice the rhubarb and add to a small pan together with the orange juice, beet juice (or strawberries), maple syrup and vanilla essence. Bring to boil and cook until mushy. You shouldn't be able to see solid pieces anymore. Set aside to cool down. Remove from the heat and add the agar agar to thicken the rhubarb mush. Stir thoroughly.
Preheat your oven to 180 degrees C. Give the oats to your food processor and grind until you get fine oat flour. Pour into a separate bowl and add the rice flour, rice flour, buckwheat, salt and birch sugar. In the food processor, blend the apple sauce, oat milk and almond butter together. Combine with your flour mix. Grease a round high baking pan (approx. 24 cm diameter). Crumble the dough into the pan and press in tightly using your fingers. Create a pastry mould that goes about halfway up the pan too.
- Clean your food processor and add the silken tofu, soy yoghurt, vanilla essence and birch sugar. Process well. Now add the kuzu and mix thoroughly. Pour the cheesecake filling into the prepared pastry mould. Pour the mashed rhubarb into the centre of the cake. Create big swirls with a fork. Bake for about 60 minutes until golden. Leave to cool completely.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.