Delectable Miso-Infused Japanese Vegetarian Cheesecake
Discover a unique and mouthwatering vegetarian cheesecake infused with miso for an unforgettable flavor experience. This elegant Japanese dessert is perfect for special occasions or as a luxurious treat.
Allergens
Tree Nuts (Cashews)
Ingredients
- 1 1/2 cups raw cashews, soaked overnight
- 1/2 cup white miso paste
- 1/2 cup coconut oil, melted
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Drain and rinse the soaked cashews.
- Blend cashews, miso paste, melted coconut oil, lemon juice, maple syrup, almond milk, vanilla extract, and sea salt in a high speed blender until smooth and creamy.
- Gradually add coconut flour, blending continuously until fully incorporated.
- Pour the mixture into a springform pan lined with parchment paper and refrigerate for at least 4 hours or overnight to set. e) Release the cheesecake from the pan, transfer to a serving plate, and decorate with fresh berries and edible flowers for an enchanting presentation.
Chef’s Insight
The miso adds depth to the cheesecake, making it uniquely delicious.
Notes
This recipe is best served chilled and cold.