Around 2 weeks ago, I posted a recipe of Matcha Semi-freddo using yoghurt, heavy cream etc. This Vegan Matcha cheese cake is a healthier version because I like to mix healthy sweets and treats.
Nuts are very nutritious but my body doesn’t seem to like them that much. I get pimples if I eat nuts. My mother used to tell me to avoid them since I started to get pimples when I was a teen, because she said they were quite fattening and that may increase more pimples.
Nuts have high calories so we might think that we will gain weight but I saw an interesting article about nuts associated with weight loss, here is the link in case you might want to read it.
Vegan cheese cakes use cashew nuts for a creamy texture, but I wanted to decrease the amount of cashew nuts, so I added Silken tofu. Tofu comes from a Japanese word 豆腐. 豆 is bean and 腐 is fermented and it is made from soy beans. Most people eat it nearly every day in Japan as an ingredient of Miso soup or as a side dish. It’s very healthy, packed with protein, calcium, selenium, manganese, iron, and magnesium.
Here is the recipe of Vegan Matcha cheese cake!
Ingredients for 6 muffin cups
Double the amount if you want to make for 12 muffin cups
<Crust>
- Walnuts: 30g
- Oats: 30g
- Raw Cacao powder: 1 Tbsp
- Melted coconut oil: 1 Tbsp
- Sultana or Black raisins (soaked for 30 min): 30g – you can use Madjool dates instead
<Filling>
- Cashews nuts: 80g
- Silken Tofu: 40g – if you don’t have it, you can use 120g cashew nuts instead of 80g
- Melted coconut oil: 1 Tbsp
- Coconut milk: 100ml
- Maple syrup: 4 Tbsp – add 1 Tbsp more if you have a sweet tooth
- Fresh lemon juice: 2 tsp
- Matcha green tea powder: 1 tsp
Method
- Rinse the cashew nuts and soak them for more than 3 hours or overnight
- Put the ingredients of the <Crust> in the food processor until the texture becomes doughy
- Place the mixture in the muffin cups and press them down with the back of a spoon
- Put the ingredients of the <Filling> in a blender and blend it until it becomes creamy texture
- Pour the mixture into the muffin cups, leaving some for the Matcha layer (around 1/3 of mixture)
- Add Matcha green tea powder to the remaining mixture and mix well with a small whisker. I suggest you sift the Matcha before adding to the mixture to avoid lumps. For the amount of Matcha green tea powder, you can add it until the mixture becomes light green. If you like the strong flavour of Matcha, add more.
- Add <7> over the filling. I wanted to make a marble like look so I mixed it a bit by using a toothpick.
- Put them in the freezer and once frozen totally, take out from the muffin cups and put them in an air tight container
- Defrost it a little so that it isn’t too hard before eating.
This Vegan Matcha cheese cake is not only healthy but also yummy!
As a background of the photo, I used a Matcha bowl. After I took the photo but before publishing the photo, it got sold! Sometimes things are ironic, aren’t they? We have two authentic Japanese Matcha bowls left for now. They are both unique, check them out!
