Shopping List 🛒

For the base:

• approx. 130 g oats
• 5 large Medjool dates (DATTELDEALER.DE CODE - BEVEGAN for [DISCOUNT])
• 1 large handful of walnuts approx. 45g
• a splash of plant milk to make it stickier if necessary

For the cream:

• 12g agar-agar
• 500g soy yogurt
• a splash of plant milk
• 150 g vegan protein powder (you can try all flavors 🥰) (e.g. 3K Protein Lemon Buttermilk from Nutri-Plus.De - Code: VEGAN for [DISCOUNT] discount)
• Optional: + 1-2 tbsp nut butter (e.g. almond butter/cashew butter - fair); + sweetener (agave syrup, date syrup, xylitol), pureed berries, cocoa

➡️ optionally halve all cream quantities if you want a flatter cheesecake that sets faster

Preparation 👩‍🍳

Blend all ingredients for the base until it's slightly sticky but not wet - rather too dry, as the cream will add moisture. Then press it into a small springform pan as the base.

Heat agar-agar quickly with water according to package instructions. Puree/stir all remaining ingredients for the cream and then stir into the hot agar-agar.

Now pour the slightly thickened cream onto the base and let it set in the refrigerator (depending on how high you made your cream, approx. 3-8 hours) 🍰✅