Raw Vegan ‘cheese’ cakes (splash of pastel yellow)

I’m not a vegan, but I’ve realised how healthy the vegan diet is, so I devised a quick recipe for a relatively healthy ‘cheese’ cake dessert.

Preparation time: 20 minutes


  • 1/2 cup almonds
  • 1/3 cup sultanas
  • 3/4 cup white quinoa
  • Slice of lemon
  • 1 teaspoon coconut oil
  • 6 heaped teaspoons soy yogurt (or greek yogurt)
  • 1/2 cup soy milk (or cows milk)
  • Half tablespoon maple syrup (or manuka honey)
  • 8 blueberries
  • 8 raspberries

1. Soak sultanas in tap water for 5 minutes
2. Cut up almonds into small pieces

3. Line cupcake tray with casings
4. Drain sultanas
5. Put sultanas and almonds in blender and chop until mixed together (I recommend using the Nutribullet – 5 seconds)
5. Press almond mixture into bottom of cupcake casings and put in fridge
‘Cheese’ Cake
1. Blend white quinoa, juice of the lemon slice, coconut oil, yogurt, soy milk until smooth and creamy
2. Empty mix into a bowl

3. Mix in honey (more can be added depending on desired taste) – don’t make too sweet as base is very sweet, and the cake must complement it.
4. Pour mixture into cupcake casings on top of base.
5. Slice cuts into blueberries and raspberries
6. Place raspberries and blueberries on top of cakes

7. Place in freezer for 6 hours

Lemon Yellow for a Vegan ‘cheese’ cake



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Up ↑

%d bloggers like this: