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

For the base For the topping

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. Blend the cocoa nibs in a blender, ever so slightly.
  2. 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.
  3. 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.
  4. 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.
  5. 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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