Rainbow vegan cheesecake

 

A rainbow vegan cheesecake made with tofu, yogurt and veggie gelatine, with a nutty raw vegan base.


Hola!

Today I bring you a rainbow vegan cheesecake made with tofu, yogurt and veggie gelatine, with a nutty raw vegan base.

🏳️‍🌈 June is Pride Month and I wanted to bring awareness with one post a week about a different topic. Today, I wanted to give recommendations of some of my favourite LGBT+ content of the last couple of years.

LGBT+ books
  • The Velvet Rage by Alan Downs, and Straight Jacket by Matthew Todd. Both should be mandatory reading for all gay men. Psychoanalysis and self-reflection for gay men and sources to turn to for help.
  • The Song of Achilles by Madeleine Miller: gay romance + Greek mythology = an instant classic.
  • The Darkness Outside Us by Eliot Schrefer: space travel and gay romance merge in this dark and unexpected sci-fi book. This has become in one of my favourites ever.
  • The Sunbearer Trials by Aiden Thomas. Mexican-inspired mythology meets The Hunger Games with a trans man lead.
  • The Priory of the Orange Tree by Samantha Shannon. A sapphic and queer epic fantasy. Amazing world building and storytelling.

LGBT+ media
  • The Ultimatum: Queer Love on Netflix. Mostly lesbian and queer show. The material to write a thesis about.
  • Heartstopper on Netflix. It needs no introduction.
  • The Boyfriend on Netflix. Japanese dating show for gay and bi men. So pure.
  • I Kissed a Boy on BBC. A British gay dating show.



RAINBOW VEGAN CHEESECAKE

Serves: 8 people
Prep: 45 minutes


INGREDIENTS

Base
1 cup Medjool dates, pitted (~ 12)
1 cup walnuts
1/2 cup of sliced almonds
1/2 cup of desiccated coconut
A pinch of salt

Cheesecake layer
2x 349g Silken Extra Firm Tofu
Juice of 1 lemon
1/2 cup maple syrup
2x 6.5g veggie gel sachets
500g vanilla soya yogurt
Food colouring: red, orange, yellow, green, blue and violet


INSTRUCTIONS

  1. Grind the ingredients of the base and press down onto the bottom of a greased mould. Put it in the freezer.
  2. Blend the tofu, lemon juice and maple syrup, add the veggie gel and cook over a medium heat, stirring for 5 min. Add the yogurt and divide it into 6 bowls. Add food colouring to each and mix well.
  3. Pour each colour into the mould from the centre, starting with red, then orange, yellow, green, blue and lastly, violet. Each colour is put on top of the previous one, creating waves of colours.
  4. Put in the fridge at least 4 hours. It can also be frozen.
Bon profit!