Vegan peanut butter cheesecake recipe
Andrew Dargue, head chef at veggie restaurant Vanilla Black, shows us how to make one of his best-selling vegan puddings.
Ingredients
- 200 g cocoa nibs
- 50 g cocoa powder
- 25 g icing sugar
- 40 g olive oil
- 7.1 oz cocoa nibs
- 1.8 oz cocoa powder
- 0.9 oz icing sugar
- 1.4 oz olive oil
- 7.1 oz cocoa nibs
- 1.8 oz cocoa powder
- 0.9 oz icing sugar
- 1.4 oz olive oil
- 270 g crunchy vegan peanut butter
- 225 g Tofutti cream cheese (1 tub)
- 75 g soy milk
- 25 g icing sugar
- 9.5 oz crunchy vegan peanut butter
- 7.9 oz Tofutti cream cheese (1 tub)
- 2.6 oz soy milk
- 0.9 oz icing sugar
- 9.5 oz crunchy vegan peanut butter
- 7.9 oz Tofutti cream cheese (1 tub)
- 2.6 oz soy milk
- 0.9 oz icing sugar
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Blend the cocoa nibs in a blender, ever so slightly.
- Remove from the blender and mix in the other dry ingredients by hand (leaving one lot of 25g icing sugar behind). Then stir in the olive oil until very well mixed.
- Line the bottom of a square tin (25cm x 20cm) with greasproof paper and spread the mix evenly over the bottom and right up to the sides.
- Mix the cream cheese together with the soy milk and icing sugar. Fold in the peanut butter and mix lightly to create a marble effect.
- Add this to the top of the cocoa base, smooth over, and chill overnight.
Check out Vanilla Black restaurant
Read all about Charlotte's vegan challenge
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