Baked Vegan Cheesecake

GF, DF, V, Serves 8

Ingredients:

200g cashews (soaked in boiling water for 40-60min)

600g vanilla flavoured vegan yoghurt (eg. soy, coconut)

1/2 cup maple syrup

2 Tbsp lemon juice

1 tsp lemon zest

1 Tbsp apple cider vinegar

1/4 tsp salt

5 Tbsp cornstarch

1/3 cup aquafaba

1 1/2 tsp baking powder

Method:

Preheat oven to 170 deg Celsius (fan forced), or 190 deg (conventional)

Line a springform cake tin with baking paper.

Add all ingredients except aquafaba and baking powder into blender and mix until smooth and creamy. Pour into a bowl.

In a separate bowl beat aquafaba until stiff peaks form (like for egg whites)

Mix baking powder into cashew/yoghurt mix, then fold in aquafaba, being careful to not overmix. Pour into prepared cake tin.

Bake for 40-45 min until top begins to brown slightly. The cake should still be jiggly. Allow to sit at room temperature for at least an hour to cool.

Remove from tin and refrigerate for at least 2 hours.

Serve with berries.