Pascha is a traditional Easter dessert made of cottage cheese, cream, butter and sometimes also egg yolks + loads of sugar and dried fruits. Needless to say, I wanted to create a much-much leaner vegan Easter cheesecake Pascha without compromising the creaminess or flavour.
- Drain and rinse the soaked cashew nuts and buckwheat. Place in a blender with coconut milk, lemon juice, and zest and agave syrup. Blend until very smooth and thick. Add a tiny bit of water if necessary (I added 4 tbsps.).
- Chop the dates and prunes quite finely and stir them with the goji berries or raisins into the batter.
- Line a cup or a small bowl with plastic wrap or cheesecloth (I actually used gauze, which gives the nice square pattern) and scoop the mixture into the bowl or cup. Press the mixture down so it sits in the cup tightly. Cover the top with plastic wrap or foil or a lid and refrigerate overnight or at least 6 hours.
- To serve, put a plate on the bowl, then turn it over and remove the Pascha from bowl and take off the wrap.
- Method: Freezing
Keywords: vegan Easter cheesecake