Voor Week van de Smaak in Beringen, maakten we een vegan cheesecake, op basis van cashewnoten en blauwbessen, een lokaal product.

cashew “cheesecake” met blauwbessen:

benodigdheden: blender/food processor, sauspannetje, springvorm, bakpapier, diepvriezer, koelkast.

voor de bodem:
20 gr kokosolie
180 gr speculaas (koeken, gebroken)
20 ml agavesiroop

voor de vulling:
300 gr naturel cashewnoten (ongezouten, ongeroosterd, 12 uur
geweekt in water)
80 ml agavesiroop
1 eetlepel vanille-extract
1 eetlepel citroensap
zeste van 1 citroen of limoen
200 ml kokosmelk
snuifje zout
1 theelepel agar agar
70 gr kokosolie
150 gr blauwbessen

voor de topping:
150gr blauwbessen
1 eetlepel citroensap
1 eetlepel chiazaad
1 theelepel agar agar

Vegan Dalgona coffee

Honestly i’m a tealover. But I can’t resist a good iced coffee. Most of the time i’m dissapointed, but this Dalgona coffee has the perfect ratio of coffee and sugar. Well to me at least.

During this corona lockdown I kept seeing this coffee, so I finally gave in and made it. Vegan of course.

Dalgona coffee is also known as frothy coffee or foamy coffee. And easily made vegan.

Dalgona coffee uses instant coffee powder, I went for mokka flavour.

How to make a large serving:

Put 4 tablespoons instant coffee, 4 tablespoons of granulated sugar and 4 tablespoons of hot water in a mixing bowl. Mix the three ingredients, keep whipping until the mixture holds its peaks.

Add ice and almond milk to your glass and drop the whipped instant coffee mix on top. Stir it in before you drink it though – the coffee foam is too strong on it’s own.

I went for almond milk but it would work perfectly with oatmilk or soy milk too.