Photo: Toa Heftiba
Vegan peanut butter cheesecake recipe
8 ingredients
30 min
4 people
openrecipes
Andrew Dargue, head chef at veggie restaurant Vanilla Black, shows us how to make one of his best-selling vegan puddings.
Estimated Nutrition (whole recipe, rough)
732
Calories
18g
Protein
54g
Fat
48g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 cocoa nibs
- g cocoa powder
- 50 icing sugar
- g olive oil
- 25 crunchy vegan peanut butter
- g Tofutti cream cheese (1 tub)
- 40 soy milk
- g icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes