the perfect velvet pink…
Rhubarb does its catwalk in the grocery stores each year in springtime: its intense velvet pink color already suggests the idea of something out of the ordinary, magical and unique.
Rhubarb is really refreshing as juice or with soda and combined with other fruits as strawberry can be the perfect companion for delicious cheesecake or a homemade ice-cream.
And a simple cheesecake is the recipe for today. The soft cashew cream will help us to replace the real cheese and walnuts, almond and dates will make the base for the cake. For a more pinkish effect, you can also blend part of cashew cream with the rhubarb: the white of cream, mixed to the purple of the rhubarb will give as result a delicate vibrant pink.
‘‘Oh! that gentleness! how far more potent is it than force!’
Rhubarb vegan cheesecake
- 100g fresh rhubarb
- 30g frozen berries
- 90gr walnuts
- 1/c cup almond flour
- 80g coconut cream
- 3 Tbs soy yogurt
- 1 lemon (zest and juice)
- 180g soaked cashews
- 120g dates
- coconut syrup (or any syrup)
- blue spirulina (optional)
- sugar cane (optional)
- cut in chunks the rhubarb and cook it for about 15 min. together with the berries, 2 Tbs coconut syrup, the zest of a lemon and 1/2 lemon juice to low heat.
- Add 2 tbs sugar cane (optional)
- (for the base) blend almond flour, walnuts, dates and 1/3 cup water
- Press your base in a baking tin and put it aside.
- (for the vegan cream) blend the cashews, the coconut cream, soy yogurt, the juice of 1/2 lemon and 3 Tbs coconut syrup.
- mix 1 tbs cream with 2 tsp blue spirulina (optional).
- Pour the cream in the tin on the base. Add the rhubarb-berries mix.
- Put the cake in the freezer for at least 3 hours.