Vegan Sweet Potato Cheesecake Recipe
A Vegan, Vegetarian, Health Conscious Thanksgiving Dessert by The Sweetest Vegan
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{ 5 comments… read them below or add one }
Recipe in words please. I am deaf so cannot really understand the talking part. Thanks
What a brilliant idea! Thanks for the video. I need to try this out.
Your blog has such great recipe ideas for desserts. I am definitely a new follower!!!
I would also like to have the recipe in print. I can’t view YouTube videos at work.
Just catching your blog for the first time and I am in love with you! You lived in AA, MI for a while and we never met?!?! My boyfriend and I were in Atlanta recently and I am so bummed that I didn’t know about you then. Trying to catch up on all your blog history. What a fun, sassy, woman you are! Love the blog and plan to make some of your recipes soon!
Here’s my quick notes from the video for all who wanted a print version:
Crust:
1c almonds (sliced)
1/2c pitted dates
Process in food processor and press into 9″ springform pan
Filling:
3c cashews soaked overnight
1/2c coconut oil
1/2 c dates
1/4c lemon juice
3/4c agave syrup
2t apple cider vinegar
1t vanilla
1/2t salt
2t cinnamon
1t nutmeg
1/2t cloves
1/2t ginger
Puree in food processor until creamy – cream cheese-like consistency. Put into large bowl.
In food processor, 3 sweet potatoes sliced (roasted until fork tender about 1 hour) or 4c sweet potato puree (and skip the food processor, just add to the bowl). Mix with cashews and pour over crust. Freeze 3hours or refrigerate overnight.
She recommends refrigerating overnight to allow flavors to marry.