Vegan Caramel Apple Cheesecake
For those difficult times when you can’t decide whether to make a vegan apple pie or a cheesecake, do both! This Vegan Caramel Apple Cheesecake recipe utilizes soy yogurt that is left with pureed almond and non-dairy milk for up to 24 hours so the Lactobacillus cultures in the yogurt can enhance the flavors of the mixture. In order for this to work as effectively as possible it’s important to use unsweetened non-dairy soy yogurt containing Lactobacillus and with as little additives and thickeners as possible. Lactobacillus cultures are bacteria that ferment sugars in the food and produce complex flavors and acids such as lactic acid.
Choose the right kind of soy yogurt
Further enhancing vegan cheesecake flavor and texture
Learn how I made vegan cream cheese.
Vegan Caramel Apple Cheesecake Recipe
For the crust
For the cheesecake
For the caramel
For the apples
1) Prepare the crust
2) Blend the cheesecake mixture
3) Blend the cheesecake mixture again
4) Prepare the caramel sauce
5) Prepare the apples
6) Assemble the vegan cheesecake and bake to perfection
7) Allow the cheesecake to cool completely
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I love cheesecake
I love cheesecake. It's seriously so amazing. This vegan version is no different, i highly recommend it.
Hello, we make a lot of vegan yogurt at home made simply from cashews, soy milk (with no additives), and vegan yogurt culture. Is there any reason to think that this recipe will not work with our yogurt?
Best Vegan Cheesecake Recipe
Easy, so delicious. Beginner baker - let alone vegan baking...Beginner-proof recipe!!!
Didn't have a few of the ingredients, didn't make the caramel sauce and used a flavored soygurt and almond yogurt instead. Halved the sugar and everything was still really good.
Used a soaked cashew nuts crust (mixed with a few wheat crackers) because I didn't have any ginger grahams.
No lemon juice, so used apple cider vinegar as a substitute.
Coconut oil is a must, the fragrance and richness are truly irreplaceable!!!
Loved it a lot better than the usual soy cheese/tofu versions.
will this work?
Ive got a bottle of soy yogurt but its cultures are l.acidophilus and bifidus (bummer). Do you think this will work? Is the other culture mostly required for taste and so will my cheesecake still set?
By the way, if you do write a book I'd buy it so fast :P
I think you have a typo. for the cheesecake ingredients you mention "2 1/2 cups (12 ounces) plain, unsweetened soy yogurt". well 2 1/2 cups is actually 20 ounces. should I use 12 or 20 ounces soy yogurt?
Is there a certain brand you use or can recommend for the soy yogurt? Or is it a homemade version?